plumiSensory evaluation: AQA GCSE Food Preparation and Nutrition questions
Every AQA GCSE Food Preparation and Nutrition exam question on 3.5.3 Sensory evaluation, 2020–2025, with its mark scheme and examiner’s report.
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Q01.5
The whole paper ↗Your answerQ02.3
The whole paper ↗0 wordsQ02.4
The whole paper ↗0 wordsQ01.20
The whole paper ↗Your answerQ01.20
The whole paper ↗Your answer
All 5 questions on Sensory evaluation, as a list
- June 2025, Written paper, Q01.5 (1 mark): When eating food, which of the following work together to generate flavour? [1 mark] A Sight and smell B Smell and taste C Taste and texture D Texture and sight
- June 2023, Written paper, Q02.3 (6 marks): The sensory profile below is for a vegetable stir fry. Explain how to improve the three sensory qualities of the vegetable stir fry. Do not repeat your answers.
- June 2023, Written paper, Q02.4 (4 marks): Give four controlled conditions for carrying out sensory testing. An example has been done for you. [4 marks] Example Samples should be served on the same colou
- June 2022, Written paper, Q01.20 (1 mark): Which sensory testing method identifies the ‘odd one out’ in a range of samples? [1 mark] A Profiling B Ranking C Rating D Triangle
- November 2020, Written paper, Q01.20 (1 mark): A discrimination test is used in sensory testing to [1 mark] A detect differences between foods. B find out if people like a food. C measure the strength of fla
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