Cambridge O Level Food and Nutrition 6065 Past Papers 2026

Theory

Duration: 2h

Practical Test

Duration: 1h 30m planning + 2h 30m practical test

Vitamin B12 functions and sources for vegans

'Few candidates were able to achieve more than one mark and there seemed to be a lack of knowledge regarding the functions of vitamin B12.' Functions to learn: formation of red blood cells, growth, health of the nervous system, release of energy from nutrients. Vegan-related questions need: B12 sources are mostly animal foods, vegans need fortified cereals/yeast extract/B12 supplements.

Paper 1

Iodide deficiency and the sodium/potassium link to hypertension

'Many responses gave deficiency diseases that were unrelated to iodide deficiency.' For sodium/potassium: 'Few candidates were able to give a correct explanation as to why this leads to hypertension.' Iodide deficiency → goitre / hypothyroidism. High sodium raises blood pressure, potassium lowers it; the mechanism (water retention, blood volume) must be explained.

Paper 1

Pastry types, specific cake-making methods and batter types

'The majority of candidates chose their pastry incorrectly, often using bought puff pastry or using shortcrust.' Whisking method confused with 'using a whisk'; coating batter confused with breadcrumbs and pouring batter. Cake-making method recipes (creaming vs all-in-one) used inconsistently between recipe sheet and time-plan.

Paper 2

Dietary fibre / NSP — sources beyond vegetables

'Many candidates simply chose three vegetable-based dishes such as vegetable stir fry with noodles, vegetable gratin and raw vegetable salads, demonstrating that they had a limited knowledge of sources of dietary fibre.' High-fibre dishes need wholemeal/granary flour, brown rice, wholegrain pasta, pulses, nuts and seeds.

Paper 2

Method-of-making bakes — gingerbread melting method, why cakes have holes or sink

'Some candidates only melted the margarine and sugar without adding the syrup or did not sieve the flour, bicarbonate of soda and ginger into a mixing bowl.' 'This was generally not answered well with few candidates able to state why there were holes on the surface of the baked cakes.' Holes = under-mixing or oven too hot; sinking = under-baking or door opened too soon.

Paper 1

Wholemeal flour identification and use

'Few candidates understand the meaning of wholemeal flour – this refers to wheat flour that is made from the complete grain of the wheat plant, including the outer part. It is sometimes called wholegrain flour and is different from all-purpose flour or plain flour that the majority of candidates used.' Some wrote wholemeal but their photographs showed white flour.

Paper 2

Suitability of cooking methods — oils for deep frying and effect on nutrients

'A common incorrect response was olive oil as it does not have a high smoke point.' Suitable deep-frying oils: canola, vegetable, sunflower. Heat destroys water-soluble vitamins; deep-frying adds fat-soluble vitamin and energy content. Many candidates gave vague 'nutrients destroyed' answers.

Paper 1

Choosing balanced practical menus — main meal vs random dish selection

'A balanced main meal consists of two skilful dishes and at least two suitable accompaniments… Some candidates mistakenly planned two main course dishes that were not complementary to a specific meal and this resulted in menus that were too heavy in carbohydrate and/or protein.' Cheese repeated across multiple dishes is also penalised.

Paper 2

Smoke point of oils and antioxidants vs preservatives

The s24 P12 Q3 report observes: 'Very few candidates were able to correctly name smoke point as the stage during heating at which a blue haze is given off from the surface of fat or oil. Incorrect responses included burning, melting and emulsifying.' Q3(f): 'Very few candidates gave the correct response of antioxidant as being the type of additive used in foods containing fats and oils to prevent rancidity. Incorrect responses included preservatives, emulsifier and salt.'

Paper 1

Heat transfer — convection currents in liquids and gases

The s24 P12 Q8(a) report notes 'Some candidates gave vague responses and some confused convection with conduction.' A full convection answer: heat causes molecules to become less dense and rise; cooler denser molecules fall; a circulating current forms; the medium reaches a uniform temperature.

Paper 1

Egg storage, salmonella and the porous shell

The s24 P12 Q9 report flags two gaps: 'Candidates need to understand the conditions required for growth of bacteria.' and 'Very few candidates made reference to the porous nature of the egg shell and the ability to absorb smells.' Storing eggs in a cool place slows bacterial growth; the porous shell explains both why eggs can be contaminated and why they absorb strong-flavoured neighbours in the fridge.

Paper 1

Lactating mother nutritional advice — oily fish limit, hydration, iron, calcium and fibre

The s23 P12 Q7 report observes: 'Few candidates knew that lactating women are advised to eat no more than two portions of oily fish per week as it can contain low levels of pollutants, such as mercury, that can build up in the body and may be passed to the baby in breast milk.' Many candidates gave generic answers without linking advice to the specific lactating-mother context.

Paper 1