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