Food Science Exam Practice

Try three original, scenario-based practice questions for Food Science. Draft your answers, reveal the example points, then choose a self-mark for each question.

Practice resource: These are original questions written for revision, not WJEC questions or an official mark scheme. Your answers and self-mark are not submitted or saved by this page.

Question 1 · 4 marks · Starch gelatinisation

Scenario: A cook makes a white sauce by mixing flour with milk and heating it while stirring.

Explain how starch gelatinisation makes the sauce thicker. [4 marks]

Reveal example points to compare your answer
  • Starch granules in the flour absorb liquid as the mixture heats.
  • The granules swell and the mixture thickens.
  • Stirring helps distribute the starch and reduce lumps.

Describe the process in sequence and connect it to the change in texture. These are example points, not a fixed mark scheme.

Question 2 · 4 marks · Heat transfer

Scenario: A chef cooks one dish in a pan and another under a grill.

Explain the main way heat is transferred in each method. [4 marks]

Reveal example points to compare your answer
  • In a pan, heat transfers by conduction from the hot surface into food that touches it.
  • Under a grill, heat transfers mainly by radiation from the heating element to the food surface.
  • The methods create different cooking conditions and surface effects.

Name each transfer method and apply it to the equipment in the scenario. These are example points, not a fixed mark scheme.

Question 3 · 6 marks · Choosing a process

Scenario: A cook is developing a fruit filling for a tart. The filling must hold its shape when sliced but should not taste burnt or overly sweet.

Evaluate how the cook could use heat and ingredients to create a suitable texture and flavour. [6 marks]

Reveal example points to compare your answer
  • Heating fruit softens its structure and releases juice.
  • A suitable thickener such as starch can absorb liquid and thicken the filling as it heats.
  • Careful temperature control and stirring help avoid scorching or uneven thickening.
  • The cook should taste and adjust sweetness, then check that the cooled filling holds its shape.

Explain how the changes affect the final product and justify which checks matter most. These are example points, not a fixed mark scheme.

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