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Why food is cooked and how heat is transferred: AQA GCSE Food Preparation and Nutrition questions

Every AQA GCSE Food Preparation and Nutrition exam question on 3.3.1.1 Why food is cooked and how heat is transferred, 2020–2025, with its mark scheme and examiner’s report.

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215 questions

  1. Q01.16

    June 2025 · Written paper

    1 mark3.3.1.1 Why food is cooked and how heat is transferred
    The whole paper ↗
    Your answer

  2. Q05.1

    June 2024 · Written paper

    4 marks3.3.1.1 Why food is cooked and how heat is transferred
    The whole paper ↗
    0 words

  3. Q05.2

    June 2024 · Written paper

    4 marks3.3.1.1 Why food is cooked and how heat is transferred
    The whole paper ↗
    0 words

  4. Q01.14

    June 2023 · Written paper

    1 mark3.3.1.1 Why food is cooked and how heat is transferred
    The whole paper ↗
    Your answer

  5. Q05

    November 2020 · Written paper

    6 marks3.3.1.1 Why food is cooked and how heat is transferred
    The whole paper ↗
    0 words
All 5 questions on Why food is cooked and how heat is transferred, as a list
  1. June 2025, Written paper, Q01.16 (1 mark): Which cooking method uses convection currents to cook food? [1 mark] A Dry frying meat B Grilling tomatoes C Poaching eggs D Toasting bread
  2. June 2024, Written paper, Q05.1 (4 marks): Identify four different reasons why food is cooked. [4 marks] Reason 1 Reason 2 Reason 3 Reason 4
  3. June 2024, Written paper, Q05.2 (4 marks): Explain how food is cooked by radiation as a method of heat-transfer. You may include labelled diagrams. [4 marks]
  4. June 2023, Written paper, Q01.14 (1 mark): Conduction is the transfer of heat through [1 mark] A a gas. B a liquid. C a solid. D infra-red rays.
  5. November 2020, Written paper, Q05 (6 marks): Heat is transferred to food in different ways. Complete the table below. • Explain how heat is transferred to food. • Give an example of a cooking method. Do no

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