Preparing, cooking and serving food: AQA GCSE Food Preparation and Nutrition questions

Every AQA GCSE Food Preparation and Nutrition exam question on 3.4.2.2 Preparing, cooking and serving food, 2020–2025, with its mark scheme and examiner’s report.

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215 questions

Q02.3
June 2024 · Written paper
6 marks3.4.1.4 Bacterial contamination 3.4.2.2 Preparing, cooking and serving food
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Q02.4
June 2024 · Written paper
4 marks3.4.2.2 Preparing, cooking and serving food
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Q01.1
June 2023 · Written paper
1 mark3.4.2.2 Preparing, cooking and serving food
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Q01.6
June 2023 · Written paper
1 mark3.4.2.2 Preparing, cooking and serving food
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Q06.2
June 2023 · Written paper
4 marks3.4.2.2 Preparing, cooking and serving food
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Q01.11
June 2022 · Written paper
1 mark3.4.2.2 Preparing, cooking and serving food
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Q02.3
June 2022 · Written paper
12 marks3.4.2.2 Preparing, cooking and serving food 3.4.1.4 Bacterial contamination
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Q01.3
November 2020 · Written paper
1 mark3.4.2.2 Preparing, cooking and serving food
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Q02.2
November 2020 · Written paper
2 marks3.4.2.2 Preparing, cooking and serving food
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Q02.3
November 2020 · Written paper
2 marks3.4.2.2 Preparing, cooking and serving food
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Q02.5
November 2020 · Written paper
4 marks3.4.2.2 Preparing, cooking and serving food 3.4.1.4 Bacterial contamination
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All 11 questions on Preparing, cooking and serving food, as a list

June 2024, Written paper, Q02.3 (6 marks): For each possible cause of food poisoning: • give one example of how food poisoning could occur • explain why. Do not repeat your answers. [6 marks] Possible ca
June 2024, Written paper, Q02.4 (4 marks): Explain how to use a food temperature probe to check that cooked food is safe to eat. Include key temperatures in your answer. [4 marks]
June 2023, Written paper, Q01.1 (1 mark): Cooked meat should be prepared on a chopping board of which colour? [1 mark] A Brown B Red C White D Yellow
June 2023, Written paper, Q01.6 (1 mark): Chicken should be reheated to a minimum core temperature of [1 mark] A 58 °C. B 63 °C. C 75 °C. D 80 °C.
June 2023, Written paper, Q06.2 (4 marks): Give four personal hygiene rules that should be followed when preparing a chicken wrap. [4 marks] 1 2 3 4
June 2022, Written paper, Q01.11 (1 mark): The recommended temperature for safely defrosting chicken is [1 mark] A 0 to 5 °C B 6 to 10 °C C 11 to 15 °C D 16 to 20 °C
June 2022, Written paper, Q02.3 (12 marks): Analyse the food safety and hygiene rules that should be followed when preparing, cooking and serving the chicken curry and rice. Evaluate how following the rul
November 2020, Written paper, Q01.3 (1 mark): Re-heated food must reach a core temperature of [1 mark] A 20°C B 37°C C 63°C D 75°C
November 2020, Written paper, Q02.2 (2 marks): Give two different food safety rules when preparing raw chicken. [2 marks] 1 2
November 2020, Written paper, Q02.3 (2 marks): Give two different food safety rules when cooking raw chicken. [2 marks] 1 2
November 2020, Written paper, Q02.5 (4 marks): When making vegetable soup • give two different examples of how cross-contamination could take place • describe how this could be prevented. [4 marks] Complete

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