Structured Questions

This lesson covers technique for the structured questions in Section B of the AQA GCSE Food Preparation and Nutrition Paper 1 (8585). This section contains 5 questions worth a total of 80 marks and is where the majority of marks are awarded.

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Section B Overview

Feature	Detail
Number of questions	5
Total marks	80
Time available	Approximately 80–85 minutes (after completing Section A)
Question types	Short answer (1–2 marks), medium answer (3–4 marks), extended response (6–8 marks)
Content	Any area of the specification; questions may combine topics
Context	Many questions use scenarios, data or images

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Types of Structured Questions

Short Answer Questions (1–2 marks)

These test straightforward recall:

Example (2 marks): "Name two food poisoning bacteria."

Model answer: Campylobacter and Salmonella. (1 mark each)

Key tip: Be precise and concise. Do not waste time writing more than needed.

Medium Answer Questions (3–4 marks)

These require more detail or explanation:

Example (4 marks): "Explain how cross-contamination can occur during food preparation."

Model answer:

• Cross-contamination can occur when raw meat is prepared on the same chopping board as ready-to-eat food, transferring bacteria from the raw meat surface to the food that will not be cooked again. (1 mark)
• It can also occur when a food handler touches raw chicken and then handles cooked food without washing their hands between tasks, transferring bacteria via their hands. (1 mark)
• Using the same knife for raw and cooked food without washing and disinfecting it can transfer bacteria from the raw food to the cooked food. (1 mark)
• Dirty cloths used to wipe surfaces after raw meat preparation can spread bacteria to other surfaces and then to ready-to-eat food placed on those surfaces. (1 mark)

Extended Response Questions (6–8 marks)

These require detailed, well-structured answers with explanation and often evaluation:

Example (6 marks): "Evaluate the advantages and disadvantages of using food additives."

This requires:

• Multiple advantages with explanation (2–3 marks)
• Multiple disadvantages with explanation (2–3 marks)
• A balanced conclusion (part of the overall quality)

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Answering Techniques for Different Mark Allocations

Marks	Number of Points	Depth	Structure
1	1 point	Minimal	Word, phrase or sentence
2	2 points	Brief	Two sentences or one developed sentence
3	3 points (or 2 developed)	Moderate	Short paragraph
4	4 points (or 3 developed)	Moderate	1–2 paragraphs
6	Multiple developed points	Detailed	2–3 paragraphs with explanation
8	Extended, balanced argument	Very detailed	3–4 paragraphs with conclusion

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Handling Data and Images

Some structured questions include tables, charts, nutritional labels or images. You are expected to:

Task	What to Do
Read the data	Study the information carefully before answering
Identify key values	Look for high, low, unusual or significant values
Make comparisons	If two products are shown, compare their values directly
Use the data in your answer	Quote specific numbers from the table/chart (e.g., "Product A contains 18g of sugar per 100g, which is classified as high according to the traffic light system")
Apply your knowledge	Link the data to your understanding of nutrition, food safety or food science

Example: Interpreting a Nutrition Label

If given nutritional information per 100g:

Nutrient	Product A	Product B
Energy	450 kcal	280 kcal
Fat	22g	8g
Saturates	12g	3g
Sugars	18g	5g
Salt	1.8g	0.6g
Fibre	1.2g	4.8g

You might be asked: "Compare the nutritional content of Product A and Product B. Which would be a healthier choice?"

Model answer: "Product A has significantly higher fat (22g vs 8g), saturated fat (12g vs 3g), sugar (18g vs 5g) and salt (1.8g vs 0.6g) per 100g compared to Product B. Using traffic light thresholds, Product A would show red for fat, saturates, sugar and salt, while Product B would show amber for fat and green for saturates, sugar and salt. Product B also contains more fibre (4.8g vs 1.2g), which supports digestive health. Product B is the healthier choice overall, as it is lower in nutrients associated with heart disease (saturated fat, salt), type 2 diabetes (sugar) and obesity (fat, energy), while being higher in fibre."

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Answering Scenario-Based Questions

Many Section B questions present a scenario — a specific situation that you must apply your knowledge to:

Example Scenario

"A school is organising a food event. One student is vegan, one has a nut allergy, and the event has a budget of £3 per person."

Approach

Step	Action
1	Identify the constraints — vegan, nut allergy, £3 budget
2	Apply your knowledge to each constraint — what can a vegan eat? What must someone with a nut allergy avoid?
3	Suggest specific solutions — name actual dishes, specific alternative ingredients
4	Explain your reasoning — why each choice is suitable for the given constraints
5	Consider practical factors — can the food be prepared in a school kitchen? Is the budget realistic?

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The 6-Mark and 8-Mark Questions

These are the highest-value questions and typically appear at the end of each structured question. They require:

Planning Your Answer

Before writing a 6-mark or 8-mark answer, spend 1–2 minutes planning:

1. Read the question carefully — underline the command word and key information
2. Note the number of marks — how many distinct points do you need?
3. Jot down key points in the margin
4. Decide on your structure (use PEEL or a paragraph plan)
5. Write your answer, ensuring each point is developed with evidence and explanation

Quality of Extended Responses

For the highest marks on extended responses, your answer must:

Criterion	How to Achieve It
Accurate knowledge	State facts correctly; use correct terminology
Detailed explanation	Explain why, not just what; link cause to effect
Application to context	Apply knowledge to the specific scenario in the question
Balance	For evaluate/discuss questions, present both sides
Logical structure	Organise your answer into clear paragraphs
Specific examples	Name specific foods, bacteria, temperatures, nutrients
Conclusion (if evaluating)	Weigh up arguments and reach a reasoned judgement

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Worked Example: 6-Mark Question

Question: "A family is planning a barbecue. Explain the food safety precautions they should take when handling and cooking raw meat." (6 marks)

Model Answer:

When handling raw meat at a barbecue, the family should take several food safety precautions to prevent food poisoning.

Personal hygiene and cross-contamination prevention are essential. Hands should be washed thoroughly with hot soapy water for at least 20 seconds before and after handling raw meat. Separate utensils should be used for raw and cooked meat — for example, using one set of tongs to place raw burgers on the barbecue and a different, clean set to remove the cooked burgers. Raw meat should be kept on a separate plate from ready-to-eat foods such as salads and bread rolls. (2 marks)

Temperature control is critical at a barbecue. Raw meat should be kept in a cool box with ice packs until ready to cook, to keep it below 5°C and out of the danger zone (5–63°C). Burgers and sausages must be cooked until the core temperature reaches at least 75°C, as minced meat products can contain bacteria (such as E. coli O157) throughout, not just on the surface. A food temperature probe should be used to check this — the probe should be inserted into the thickest part of the meat. (2 marks)