AQA Food Preparation and Nutrition GCSE Unofficial Mark Scheme

Watch
angry ape.30
Badges: 8
Rep:
?
#1
Report Thread starter 2 years ago
#1
Leave your answers

Here’s some I remember:

Why is water important in body:
- Control body temperature
- Brain functioning
- stops dehydration

Why is food cooked?
- Develops flavours
- Makes Safe to eat
- improves shelf life

4 impacts on food choice:
-religion
-cost
-preferences
-dietary requirements

Enzymatic browning question:
- Browns apples when exposed to air (oxygen turns it brown)
- how to stop :
Add an acid to change pH so enzymes don’t work as well
- blanching (put in boiling water for few seconds then ice cold water)
- cover to stop oxygen coming into contact with apple

- Fortification question:
- adds nutrients to food e.g white flour
- helps food security
- makes sure people get all nutrients they need
- helps poor people get all nutrients

Diabetes question:

Why more people are diabetic:
-more fast food outlets
-people have more money
-new technology stops people exercising
-marketing in supermarkets
Etc

-causes high blood pressure
-body image issues
-increased chance of cancer, heart attack and strokes

Supermarket stopping waste question:
-food banks
-put food nearing use-by date on offer
-don’t buy too much stock
-don’t put offers on multipack items

Potato question:
Boiling- Worsens nutritional value as vitamins and minerals destroyed. Softer texture
Baking- not much change in nutritional value as no fat used. Crispy, browner
Shallow frying- uses fat, crispy, browner, tastier

Coagulation/denatured question:

Denatured is when proteins unravel and bonds break, caused by heat/ physical agitation.
Drying cooking eggs clump together and the proteins coagulate (join back together). I drew diagrams

Vitamins and minerals question:
Vitamin B1- Helps energy releases
Vitamin C- Antitoxidant, stops infections
Calcium- Strong Bones and teeth
Flouride- Strengthens teeth enamel
Vitamin K- clot blood
Vitamin A- good eyesight

Can’t remember any others and cba to do 12 marker

Feel free to leave answers :cool:
Last edited by angry ape.30; 2 years ago
0
reply
RazzzBerries
Badges: 21
Rep:
?
#2
Report 2 years ago
#2
Evil Homer, can you add this to the Unofficial Markschemes please? :hugs:
0
reply
Kyrun N
Badges: 1
Rep:
?
#3
Report 2 years ago
#3
The Question about why is Water Important in the Body could you put the Following Below- Hydrates the Body- Fights off any Illness or Diseases in the Body- Transports other Minerals in the Body
0
reply
fkha
Badges: 1
Rep:
?
#4
Report 1 year ago
#4
(Original post by angry ape.30)
Leave your answers

Here’s some I remember:

Why is water important in body:
- Control body temperature
- Brain functioning
- stops dehydration

Why is food cooked?
- Develops flavours
- Makes Safe to eat
- improves shelf life

4 impacts on food choice:
-religion
-cost
-preferences
-dietary requirements

Enzymatic browning question:
- Browns apples when exposed to air (oxygen turns it brown)
- how to stop :
Add an acid to change pH so enzymes don’t work as well
- blanching (put in boiling water for few seconds then ice cold water)
- cover to stop oxygen coming into contact with apple

- Fortification question:
- adds nutrients to food e.g white flour
- helps food security
- makes sure people get all nutrients they need
- helps poor people get all nutrients

Diabetes question:

Why more people are diabetic:
-more fast food outlets
-people have more money
-new technology stops people exercising
-marketing in supermarkets
Etc

-causes high blood pressure
-body image issues
-increased chance of cancer, heart attack and strokes

Supermarket stopping waste question:
-food banks
-put food nearing use-by date on offer
-don’t buy too much stock
-don’t put offers on multipack items

Potato question:
Boiling- Worsens nutritional value as vitamins and minerals destroyed. Softer texture
Baking- not much change in nutritional value as no fat used. Crispy, browner
Shallow frying- uses fat, crispy, browner, tastier

Coagulation/denatured question:

Denatured is when proteins unravel and bonds break, caused by heat/ physical agitation.
Drying cooking eggs clump together and the proteins coagulate (join back together). I drew diagrams

Vitamins and minerals question:
Vitamin B1- Helps energy releases
Vitamin C- Antitoxidant, stops infections
Calcium- Strong Bones and teeth
Flouride- Strengthens teeth enamel
Vitamin K- clot blood
Vitamin A- good eyesight

Can’t remember any others and cba to do 12 marker

Feel free to leave answers :cool:
bro do you remember the 12 marker
0
reply
alaiba
Badges: 3
Rep:
?
#5
Report 6 months ago
#5
(Original post by angry ape.30)
Leave your answers

Here’s some I remember:

Why is water important in body:
- Control body temperature
- Brain functioning
- stops dehydration

Why is food cooked?
- Develops flavours
- Makes Safe to eat
- improves shelf life

4 impacts on food choice:
-religion
-cost
-preferences
-dietary requirements

Enzymatic browning question:
- Browns apples when exposed to air (oxygen turns it brown)
- how to stop :
Add an acid to change pH so enzymes don’t work as well
- blanching (put in boiling water for few seconds then ice cold water)
- cover to stop oxygen coming into contact with apple

- Fortification question:
- adds nutrients to food e.g white flour
- helps food security
- makes sure people get all nutrients they need
- helps poor people get all nutrients

Diabetes question:

Why more people are diabetic:
-more fast food outlets
-people have more money
-new technology stops people exercising
-marketing in supermarkets
Etc

-causes high blood pressure
-body image issues
-increased chance of cancer, heart attack and strokes

Supermarket stopping waste question:
-food banks
-put food nearing use-by date on offer
-don’t buy too much stock
-don’t put offers on multipack items

Potato question:
Boiling- Worsens nutritional value as vitamins and minerals destroyed. Softer texture
Baking- not much change in nutritional value as no fat used. Crispy, browner
Shallow frying- uses fat, crispy, browner, tastier

Coagulation/denatured question:

Denatured is when proteins unravel and bonds break, caused by heat/ physical agitation.
Drying cooking eggs clump together and the proteins coagulate (join back together). I drew diagrams

Vitamins and minerals question:
Vitamin B1- Helps energy releases
Vitamin C- Antitoxidant, stops infections
Calcium- Strong Bones and teeth
Flouride- Strengthens teeth enamel
Vitamin K- clot blood
Vitamin A- good eyesight

Can’t remember any others and cba to do 12 marker

Feel free to leave answers :cool:
does anyone remember the multiple choice questions
0
reply
toofeeeaplle
Badges: 2
Rep:
?
#6
Report 6 months ago
#6
hey is this for the 2020 food tech gcse paper?
1
reply
X

Quick Reply

Attached files
Write a reply...
Reply
new posts
Back
to top
Latest
My Feed

See more of what you like on
The Student Room

You can personalise what you see on TSR. Tell us a little about yourself to get started.

Personalise

Have you made your mind up on your five uni choices?

Yes, and I've sent off my application! (120)
57.42%
I've made my choices but havent sent my application yet (24)
11.48%
I've got a good idea about the choices I want to make (25)
11.96%
I'm researching but still not sure which universities I want to apply to (17)
8.13%
I haven't started researching yet (11)
5.26%
Something else (let us know in the thread!) (12)
5.74%

Watched Threads

View All