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Functional and chemical properties of fruit and vegetables: AQA GCSE Food Preparation and Nutrition questions

Every AQA GCSE Food Preparation and Nutrition exam question on 3.3.2.4 Functional and chemical properties of fruit and vegetables, 2020–2025, with its mark scheme and examiner’s report.

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215 questions

  1. Q01.12

    June 2025 · Written paper

    1 mark3.3.2.4 Functional and chemical properties of fruit and vegetables
    The whole paper ↗
    Your answer

  2. Q01.10

    June 2024 · Written paper

    1 mark3.3.2.4 Functional and chemical properties of fruit and vegetables
    The whole paper ↗
    Your answer

  3. Q01.20

    June 2024 · Written paper

    1 mark3.2.2.1 Vitamins3.3.2.4 Functional and chemical properties of fruit and vegetables
    The whole paper ↗
    Your answer

  4. Q01.9

    June 2023 · Written paper

    1 mark3.3.2.4 Functional and chemical properties of fruit and vegetables
    The whole paper ↗
    Your answer

  5. Q01.7

    June 2022 · Written paper

    1 mark3.2.2.1 Vitamins3.3.2.4 Functional and chemical properties of fruit and vegetables
    The whole paper ↗
    Your answer

  6. Q01.9

    November 2020 · Written paper

    1 mark3.3.2.4 Functional and chemical properties of fruit and vegetables
    The whole paper ↗
    Your answer
All 6 questions on Functional and chemical properties of fruit and vegetables, as a list
  1. June 2025, Written paper, Q01.12 (1 mark): Oxidation is most likely to occur in fruit and vegetables that are [1 mark] A blanched before being frozen. B covered in lemon juice. C exposed to the air. D pl
  2. June 2024, Written paper, Q01.10 (1 mark): Which vegetable is quickly affected by enzymic browning after chopping? [1 mark] A Broccoli B Cabbage C Carrot D Potato
  3. June 2024, Written paper, Q01.20 (1 mark): Which vitamins can be lost when preparing and cooking vegetables? [1 mark] A Vitamins A and B B Vitamins B and C C Vitamins C and E D Vitamins D and K
  4. June 2023, Written paper, Q01.9 (1 mark): Which food can be affected by enzymic browning? [1 mark] A Bread B Cheese C Potato D Tomato
  5. June 2022, Written paper, Q01.7 (1 mark): Which vitamin will be destroyed when boiling green vegetables? [1 mark] A Vitamin A B Vitamin C C Vitamin D D Vitamin K
  6. November 2020, Written paper, Q01.9 (1 mark): The process which describes enzymic browning is [1 mark] A fermentation. B germination. C oxidation. D preservation.

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