AQA food technology common questions and answers

Give two examples of high biological value (HBV) protein foods. (2 marks)

Chicken and eggs – they contain all the essential amino acids.

Name two functions of fat in the diet. (2 marks)

Provides energy and helps absorb fat-soluble vitamins (A, D, E, K).

Explain what is meant by a balanced diet. (3 marks)

A balanced diet contains the correct proportions of carbohydrates, proteins, fats, vitamins, minerals, fibre, and water for good health.

Describe one function of vitamin C in the body. (1 mark)

It helps with wound healing and the absorption of iron.

Explain the effects of too much sugar in the diet. (2 marks)

It can lead to tooth decay and increase the risk of obesity.

Identify one condition caused by a lack of iron. (1 mark)

Anaemia.

Describe two ways to reduce fat when cooking a meal. (2 marks)

Grill instead of fry and trim visible fat off meat.

Why is fibre important in the diet? (2 marks)

It prevents constipation and helps maintain a healthy digestive system.

What is gelatinisation? (2 marks)

It’s when starch granules absorb liquid, swell, and thicken the mixture during heating.

Explain how to store raw and cooked meat safely in a fridge. (3 marks)

Raw meat should be on the bottom shelf in sealed containers to prevent cross-contamination. Cooked meat should be above raw meat and kept covered.

What happens to protein when it is cooked? (1 mark)

It denatures and coagulates.

Why do we use strong plain flour for bread? (1 mark)

It contains more gluten, which gives bread its structure.

Name a raising agent used in cakes. (1 mark)

Baking powder.

What is enzymic browning? (2 marks)

It’s when enzymes in fruit react with oxygen and turn it brown.

What does "high risk food" mean? (1 mark)

Food that is likely to cause food poisoning if not handled correctly.

How can you prevent cross-contamination in a kitchen? (2 marks)

Use separate chopping boards and wash hands after touching raw meat.

What is a sensory test? (1 mark)

A test where people judge food using senses like taste, smell, and texture.

Name a function of calcium. (1 mark)

It helps build strong bones and teeth.

Suggest how to modify a recipe for someone with coeliac disease. (2 marks)

Replace wheat flour with gluten-free flour and check all ingredients are gluten-free.

What is the Maillard reaction? (2 marks)

It’s the reaction between protein and sugar under heat that causes browning and adds flavour.

What is plasticity in fats? (1 mark)

The ability of fats to be spread and shaped.

What is the difference between saturated and unsaturated fats? (2 marks)

Saturated fats are solid at room temperature and can raise cholesterol. Unsaturated fats are liquid and healthier for the heart.

What is food spoilage? (1 mark)

When food becomes unsafe or unpleasant to eat due to bacteria or mould.

Describe a method of preserving food. (1 mark)

Freezing — it slows bacterial growth by lowering the temperature.

Suggest how to make a recipe suitable for someone with lactose intolerance. (2 marks)

Use plant-based milk like almond or oat milk and avoid cheese or use dairy-free alternatives.

What does BMR stand for? (1 mark)

Basal Metabolic Rate – the energy needed for basic body functions at rest.

What is conduction? (1 mark)

Heat transfer through solids like a pan on a hob.

What is convection? (1 mark)

Heat transfer through liquids or air – e.g., boiling or baking.

How can the Eatwell Guide be used to plan a healthy diet? (2 marks)

It shows the correct proportions of food groups and encourages balanced meals.

What are two common symptoms of food poisoning? (2 marks)

Vomiting and diarrhoea.