IGCSE Food & Nutrition (0648) — October–November 2023, Paper 11
12 questions · every question answerable online with instant point-by-point AI marking against the official mark scheme.
Start with Question 1 →State approximately how much water an adult is advised to drink each day.
Answer this question and get it marked →One way to reduce salt intake is to replace salt with spices to flavour savoury food. Name three different spices that could be used to flavour a curry sauce.
Answer this question and get it marked →Potatoes are a source of starch. Name four other different food sources that provide starch in meals.
Answer this question and get it marked →Excess calorie intake causes obesity. Name five health issues that could be caused by obesity.
Answer this question and get it marked →Name the basic building blocks of proteins.
Answer this question and get it marked →The following ingredients can be used to make rough puff pastry: - strong plain flour - butter - salt - lemon juice - cold water State the proportion of fat to flour for making…
Answer this question and get it marked →Grilling is a popular method of cooking meat. Describe the principles of heat transference by radiation when grilling meat.
Answer this question and get it marked →State four reasons why a manufacturer may use antioxidants when manufacturing a food product.
Answer this question and get it marked →A pressure cooker is one piece of kitchen equipment that can save fuel energy. Name two other pieces of kitchen equipment that can save fuel energy.
Answer this question and get it marked →An adult male family member is convalescing from surgery for a broken leg. - Discuss his special nutritional needs. - Discuss other factors to consider when cooking and serving…
Answer this question and get it marked →Stir-frying and stewing are both popular methods of cooking. Compare and contrast stir-frying and stewing as methods of cooking. (Answer either Question 11 or Question 12.)
Answer this question and get it marked →← October–November 2023 Paper 12 · October–November 2023 Paper 02 →