GCSE (9–1) Food Preparation and Nutrition
J309/01 Food preparation and nutrition
 Time allowed: 1 hour 30 minutes
*1383723193*
*J30901*
No extra materials are needed.
INSTRUCTIONS
• Use black ink.
• Write your answer to each question in the space provided. If you need extra space use
the lined pages at the end of this booklet. The question numbers must be clearly shown.
• Answer all the questions.
INFORMATION
• The total mark for this paper is 100.
• The marks for each question are shown in brackets [ ].
• Quality of extended response will be assessed in questions marked with an asterisk (*).
• This document has 16 pages.
ADVICE
• Read each question carefully before you start your answer.
© OCR 2024 [601/8379/2]
DC (ST) 335466/6
2
© OCR 2024
1 Starch and dietary fibre are complex carbohydrates.
(a) State three functions of complex carbohydrates in the diet.
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[3]
(b) State two different ways you could increase the amount of dietary fibre in each of the following
dishes.
(i) Ham and cheese sandwich made with white bread
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(ii) Stewed apple with a crumble topping made with flour, sugar and butter
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(c) Identify two foods that are good sources of starch.
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© OCR 2024 Turn over
2 There are many different types of milk and milk products.
(a) State the name of one type of milk suitable for vegans.
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(b) State one advantage of full fat milk.
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(c) State one advantage of Ultra Heat Treated (UHT) milk.