Free Eduqas GCSE Food Preparation and Nutrition (C560P1) Exam Questions and Answers
Eduqas GCSE Food Preparation and Nutrition (C560P1) is Eduqas's GCSE Food Preparation and Nutrition qualification, specification C560P1, taken in England. The questions here come from Eduqas's published question papers from June 2018 to June 2025, plus its specimen papers, with answers and marking guidance taken from Eduqas's own mark schemes. Written-answer questions let you work out your answer and then reveal what the mark scheme accepts; diagrams, graphs and source material appear with the questions that use them.
Looking for Eduqas GCSE Food Preparation and Nutrition (C560P1) exam dumps or ExamTopics questions? These practice questions cover the same ground with verified answers and explanations, a downloadable PDF and a full practice test, kept current as Eduqas updates the exam.
Last updated: October 18, 2026
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Question #1
Tick (✓) the box next to each statement to show if it is True or False. Strong plain flour is used when making bread.
Correct answer: A
Explanation
1 mark for the correct response.
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Question #2
Tick (✓) the box next to each statement to show if it is True or False. Never sieve flour.
Correct answer: B
Explanation
1 mark for the correct response.
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Question #3
Tick (✓) the box next to each statement to show if it is True or False. Dextrinisation occurs when bread is baked or toasted.
Correct answer: A
Explanation
1 mark for the correct response.
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Question #4
State two raising agents that can be used when bread making.
Type your answer, then reveal.
Correct answer: Any two: yeast (fresh, dried or easy action fast blend); bicarbonate of soda/baking soda; baking powder; air from sieving/mixing/aeration; ginger beer/beer; self-raising flour; steam (pitta bread).
Explanation
1 mark for each correct raising agent, up to 2. Just 'yeast' is accepted. Two different types from the same group are accepted.
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Question #5
Name two multi-cultural bread products and give their country of origin.
Type your answer, then reveal.
Correct answer: Any two breads with their country of origin, e.g. Baguette – France; Focaccia – Italy; Naan – India; Pitta – Turkey; Barabrith – Wales; Rye bread – Scotland; Brioche – France; Ciabatta – Italy; Hot cross bun – UK; Tiger bread – Netherlands.
Explanation
1 mark for each correct response, up to 4 (a bread and its country each earn a mark). Any relevant response is accepted. Two breads from the same country are accepted.
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Question #6
Bread is rich in B vitamins. State two other nutrients found in bread.
Type your answer, then reveal.
Correct answer: Any two: carbohydrate/starch, fibre, vitamin E, zinc, selenium, magnesium, vitamin K, protein, calcium, iron.
Explanation
1 mark for each correct nutrient, up to 2.
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Question #7
Describe two conditions that affect the fermentation process when making bread.
Type your answer, then reveal.
Correct answer: Any two conditions with a description of each, e.g. warmth: warm liquid (about 37°C) hydrates the flour and gives the best temperature to activate yeast; time: proving gives time for the yeast to activate; food: sugar or extra carbohydrate lets the yeast start fermenting; moisture/liquid activates yeast; temperature of the room and equipment; vitamin C tablet speeds up fermentation; oxygen.
Explanation
1 mark for each condition stated (max 2) and 1 mark for each description (max 2). Negative responses are accepted, e.g. too much salt destroys the yeast. The same description, e.g. 'activates yeast', is credited only once.
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Question #8
The graphs below compare the nutritional values of red and white meat. Identify the meat with the highest fat content.
Type your answer, then reveal.
Correct answer: Red meat
Explanation
1 mark. Just 'red' is accepted.
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Question #9
The graphs below compare the nutritional values of red and white meat. State one mineral found in meat.
Type your answer, then reveal.
Correct answer: Any one: sodium, iron, zinc, magnesium, calcium.
Explanation
1 mark for any one. Any correct mineral is credited, even if it is not on the chart.
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Question #10
The graphs below compare the nutritional values of red and white meat. Name one white meat
Type your answer, then reveal.
Correct answer: Any one: chicken, poultry, turkey, veal.
Explanation
1 mark for any one correct white meat.
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