Try three original, scenario-based practice questions for Food Choice & Provenance. 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 · Provenance and seasonality
Scenario: A café is choosing between imported out-of-season berries and locally grown berries that are in season.
Explain two factors the café could consider before choosing which berries to buy. [4 marks]
Reveal example points to compare your answer
- Provenance describes where food comes from and how it is produced.
- Seasonal local berries may be more available and could have a shorter transport journey.
- Compare price, quality, reliable supply and the café’s environmental aims; local sourcing alone does not prove a lower overall impact.
Explain two relevant considerations without assuming one choice is always best. These are example points, not a fixed mark scheme.
Question 2 · 4 marks · Influences on food choice
Scenario: A hotel is planning a menu for guests with different budgets, cultural backgrounds and dietary requirements.
Explain two ways these factors could influence the menu. [4 marks]
Reveal example points to compare your answer
- Budget affects the ingredients, portion sizes and price range the hotel can offer.
- Cultural or religious beliefs may affect which foods are acceptable.
- Dietary and nutritional needs may require suitable alternatives and careful preparation.
Connect each factor to a practical menu decision. These are example points, not a fixed mark scheme.
Question 3 · 6 marks · Sustainable choices
Scenario: A school caterer wants to reduce food waste and make more environmentally considered menu choices.
Evaluate actions the caterer could take and explain possible benefits and limitations. [6 marks]
Reveal example points to compare your answer
- Plan quantities using expected demand and monitor what is left over.
- Use seasonal ingredients when suitable and available.
- Store food correctly and use safe stock rotation to reduce spoilage.
- Consider the whole supply chain, cost and customer acceptance; a single measure such as local sourcing does not determine total impact.
Weigh benefits and limitations, then reach a supported recommendation. These are example points, not a fixed mark scheme.
Practice complete
Your self-mark
Use your answers and the example points to choose what to revise next. This is a practice self-mark, not an official grade.
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