Food Preparation & Nutrition 8585/1 June 2021

The exam explores food preparation and nutrition topics, including macronutrient and micronutrient functions, food safety, and cooking processes. It addresses sustainable fishing, moral and ethical food choices, and the impact of dietary guidelines. Practical tasks evaluate meal analysis, recipe troubleshooting, and ingredient functionality in breadmaking. Other key themes include coronary heart disease, reducing single-use plastics, and intensive farming. Scientific principles such as gelatinisation, denaturation, and enzymic browning are emphasized. The paper also assesses sensory evaluation techniques, the role of fortified foods, and the effects of lifestyle choices on long-term health.