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Selecting appropriate cooking methods: AQA GCSE Food Preparation and Nutrition questions

Every AQA GCSE Food Preparation and Nutrition exam question on 3.3.1.2 Selecting appropriate cooking methods, 2020–2025, with its mark scheme and examiner’s report.

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215 questions

  1. Q01.9

    June 2024 · Written paper

    1 mark3.3.1.2 Selecting appropriate cooking methods
    The whole paper ↗
    Your answer

  2. Q01.2

    June 2023 · Written paper

    1 mark3.3.1.2 Selecting appropriate cooking methods
    The whole paper ↗
    Your answer

  3. Q06.3

    November 2021 · Written paper

    6 marks3.3.2.5 Raising agents3.3.1.2 Selecting appropriate cooking methods
    The whole paper ↗
    0 words

  4. Q03.2

    November 2020 · Written paper

    4 marks3.3.1.2 Selecting appropriate cooking methods3.2.2.1 Vitamins
    The whole paper ↗
    0 words
All 4 questions on Selecting appropriate cooking methods, as a list
  1. June 2024, Written paper, Q01.9 (1 mark): Which of the following are dry methods of cooking? [1 mark] A Baking and grilling B Blanching and simmering C Boiling and steaming D Braising and poaching
  2. June 2023, Written paper, Q01.2 (1 mark): An example of a dry cooking method is [1 mark] A baking. B braising. C poaching. D steaming.
  3. November 2021, Written paper, Q06.3 (6 marks): Cheese scones were made which had the following faults: • unpleasant flavour • heavy texture • uneven colour Complete the table to show two possible reasons for
  4. November 2020, Written paper, Q03.2 (4 marks): Explain how the following cooking methods prevent the loss of vitamins in vegetables. [4 marks] Steaming Stir frying

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