plumiProtein: AQA GCSE Food Preparation and Nutrition questions
Every AQA GCSE Food Preparation and Nutrition exam question on 3.2.1.1 Protein, 2020–2025, with its mark scheme and examiner’s report.
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Calculations
Q01.17
The whole paper ↗Your answerQ02.1
The whole paper ↗0 wordsQ03.1
The whole paper ↗0 wordsQ03.2
The whole paper ↗0 wordsQ02.2
The whole paper ↗0 wordsQ01.1
The whole paper ↗Your answerQ01.18
The whole paper ↗Your answerQ03.3
The whole paper ↗0 wordsQ03.1
The whole paper ↗0 words
All 9 questions on Protein, as a list
- June 2025, Written paper, Q01.17 (1 mark): Which of the following is an example of protein complementation? [1 mark] A Nuts and dried fruit B Lentil soup and bread C Peanut butter and apple D Toast and r
- June 2025, Written paper, Q02.1 (6 marks): Table 1 gives nutritional information about protein alternatives. Table 1 Protein alternative food Energy kcal per 100 g Protein g per 100 g Fat g per 100 g Fib
- June 2024, Written paper, Q03.1 (6 marks): Identify one function for each of the following nutrients. Do not repeat your answers. [6 marks] Nutrient Function Carbohydrate Fat Protein Iron Vitamin D Sodiu
- June 2024, Written paper, Q03.2 (6 marks): Explain the difference between high biological value (HBV) and low biological value (LBV) proteins. Include examples in your answer. [6 marks]
- June 2023, Written paper, Q02.2 (6 marks): The ingredient list below is for beef lasagne. Ingredient List For the meat sauce: • 500 g beef mince • 1 onion • 400 g chopped tomatoes • 1 beef stock cube • 1
- November 2021, Written paper, Q01.1 (1 mark): Which of the following foods is a protein alternative? [1 mark] A Cheese B Chicken C Egg D Tofu
- November 2021, Written paper, Q01.18 (1 mark): Which of these ingredients is a high biological value protein? [1 mark] A Lentils B Nuts C Seeds D Soya
- November 2021, Written paper, Q03.3 (6 marks): Explain the term protein complementation. Give examples in your answer. [6 marks]
- November 2020, Written paper, Q03.1 (6 marks): Explain with examples, the differences between high and low biological value proteins. [6 marks]
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