Lesson 3.2.3.3

3.2.3.3 Nutritional analysis and food tables Quiz: AQA Food Preparation and Nutrition, Unit 1

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 3.2.3.3, Nutritional analysis and food tables: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 1: Food, nutrition and health, written with Revision Ninja.

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The 20 questions

  1. What is nutritional analysis primarily used to find?

    • Nutrient content
    • Food cost
    • Cooking temperature
    • Preparation time

  2. What standard weight is typically used for values listed in food tables?

    • 10 g
    • 500 g
    • 1 kg
    • 100 g

  3. A recipe uses 200 g of a food that contains 150 kcal per 100 g. How many kcal does the 200 g contribute?

    • 300 kcal
    • 150 kcal
    • 75 kcal
    • 750 kcal

  4. Which table value does a student need to check protein in a recipe?

    • Protein per 100 g
    • Total water weight
    • Energy per portion
    • Total fat content

  5. What factor determines the total nutrient contribution of each ingredient in recipe analysis?

    • Ingredient weight
    • Preparation method
    • Cooking time
    • Storage temperature

  6. Which digital tool helps plan a recipe to meet nutritional guidelines?

    • Digital scales
    • Kitchen timer
    • Food processor
    • Nutritional analysis software

  7. A recipe has a total energy of 1,200 kcal and makes 4 portions. What is the energy per portion?

    • 300 kcal
    • 400 kcal
    • 200 kcal
    • 1,200 kcal

  8. What is a major limitation of using standard food data tables for nutritional analysis?

    • Cooking is ignored
    • Values are averages
    • Portions are fixed
    • Costs are excluded

  9. What is the first useful step when modifying a recipe to reduce fat?

    • Double the flour
    • Add extra sugar
    • Compare ingredient fat content
    • Increase cooking time

  10. What must happen if a single recipe ingredient is changed during nutritional analysis?

    • Recalculate total nutrients
    • Ignore the change
    • Double cooking time
    • Increase portion size

  11. Why use food tables instead of guessing a meal's energy content?

    • They are quicker
    • Measured average values
    • Guessing is illegal
    • Portions are identical

  12. A recipe for 4 portions contains 60 g of protein in total. How much protein is in one portion?

    • 60 g
    • 240 g
    • 15 g
    • 30 g

  13. How do you calculate energy for a 250 g portion from values listed per 100 g?

    • Add 100
    • Multiply by 2.5
    • Multiply by 2
    • Divide by 2.5

  14. Replacing butter with olive oil in a recipe has which main nutritional effect?

    • Increases monounsaturated fat
    • Increases dietary fibre
    • Removes all fat
    • Increases saturated fat

  15. What is the best way to check if a recipe meets healthy eating guidelines?

    • Measure the weight
    • Taste the food
    • Compare totals with guidelines
    • Check the temperature

  16. What value is multiplied by the protein content to find energy from protein?

    • 4 kcal per gram
    • 9 kcal per gram
    • 7 kcal per gram
    • 2 kcal per gram

  17. A dish contains 20 g of fat per portion. How much energy does the fat provide, using 9 kcal per gram?

    • 20 kcal
    • 180 kcal
    • 36 kcal
    • 1,800 kcal

  18. What determines the accuracy of manual nutritional analysis?

    • Food table values
    • Cooking temperature
    • Vitamin loss
    • Recipe cost

  19. What data is essential for calculating energy in a recipe?

    • Ingredient weight
    • Food origin
    • Cooking time
    • Storage method

  20. A recipe contains 50 g of an ingredient that provides 400 kcal per 100 g. How many kcal does it provide?

    • 200 kcal
    • 50 kcal
    • 800 kcal
    • 400 kcal

All AQA Food Preparation and Nutrition quizzes