Foundation Level (Fail → Pass)

1. Define food chemistry.

2. Name the three main macronutrients.

3. What is a carbohydrate? Give one example.

4. What is a protein? Give one example.

5. Define a vitamin.

6. What is meant by nutritional value?

7. Give one example of a natural food preservative.

8. What is the function of fats in the body?

9. Name one antioxidant used in foods.

10. What does the term “food spoilage” mean?

Intermediate Level (Pass → Credit)

1. Describe the structure of glucose.

2. Explain how proteins are formed from amino acids.

3. Compare saturated and unsaturated fats.

4. Explain enzymatic browning in fruits.

5. Describe the role of emulsifiers in food.

6. Explain how salt and sugar act as preservatives.

7. Discuss the importance of vitamins A, C, and D.

8. Explain Maillard reaction in cooking.

9. Describe how pH affects food stability.

10. Explain the difference between natural and artificial preservatives.

Advanced Level (Credit → Distinction)

1. Analyse the chemical basis of flavour compounds.

2. Explain protein denaturation with examples in cooking.

3. Evaluate the nutritional impact of hydrogenated fats.

4. Discuss oxidative rancidity and methods to prevent it.

5. Compare enzymatic vs non-enzymatic browning mechanisms.

6. Analyse how food additives improve shelf life and quality.

7. Predict how temperature affects nutrient degradation.

8. Discuss the chemistry behind fermentation.

9. Explain how antioxidants work at the molecular level.

10. Propose a chemical method to reduce spoilage in perishable foods.