Lesson 3.5.1.2.3

3.5.1.2.3 Food intolerances and allergies Quiz: AQA Food Preparation and Nutrition, Unit 4

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 3.5.1.2.3, Food intolerances and allergies: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 4: Food choice, written with Revision Ninja.

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The 20 questions

  1. Which food component must be avoided by someone with a gluten intolerance?

    • Gluten, found in wheat, barley and rye
    • Lactose, found in milk and many dairy products
    • Caffeine, found in tea, coffee and some soft drinks
    • Fructose, found in many fruits and some vegetables

  2. Which sugar is the main carbohydrate found in milk, and is avoided in lactose intolerance?

    • Glucose, which is found in many fruits and honey
    • Sucrose, which is found in refined table sugar
    • Maltose, which is found in malted grains
    • Lactose

  3. Which of these foods is one of the most common allergens listed for UK food labelling?

    • Carrots, which are eaten raw or cooked in many meals
    • Potatoes, which are a staple food in many countries
    • Rice, which is commonly eaten across many cultures
    • Milk

  4. Which group of foods is listed as a common allergy in the specification?

    • Apples, pears, plums and grapes, which are common fruits
    • Rice, potato, carrot and onion, which are common vegetables
    • Nuts, egg, milk, wheat, fish and shellfish
    • Beans, lentils, peas and chickpeas, which are common pulses

  5. A customer has a lactose intolerance. Which product is the most suitable choice?

    • A standard cheddar cheese sauce made with cow's milk
    • A lactose-free milk alternative such as oat milk
    • A milk-based custard dessert served warm with sugar
    • A creamy yoghurt dip made with full-fat dairy

  6. Which is the key difference between a food intolerance and a food allergy?

    • An intolerance only affects adults, while an allergy only affects young children
    • An intolerance always causes a fatal reaction, while an allergy is always mild
    • An intolerance is a digestive reaction, while an allergy involves the immune system
    • An intolerance and an allergy are the same condition with two different names

  7. A recipe is being adapted for a pupil with a nut allergy. Which action is most important?

    • Replace only the main ingredient and ignore the rest of the recipe list
    • Add extra spices to hide any nut flavour from the dish
    • Check every ingredient label for nuts and avoid cross-contamination
    • Serve the dish on a separate plate of the same kind as the others

  8. Which ingredient swap would suit a wheat-allergic cook making a cake?

    • Replace the flour with extra sugar for sweetness
    • Use plain wheat flour with extra baking powder for lift
    • Add more wheat bran to the mix for extra fibre
    • Use a wheat-free flour such as rice flour

  9. Which allergen is typically associated with shellfish dishes such as prawns and crab?

    • Gluten, which is found in wheat and barley products
    • Lactose, which is the sugar found in milk products
    • Sugar, which is added to many sweet recipes
    • Shellfish

  10. A gluten-free pizza base is made using which flour?

    • Strong white bread flour, which is high in gluten
    • Wholemeal rye flour, which contains gluten
    • Plain wheat flour, which is used for most baking
    • A gluten-free flour blend such as rice or potato flour

  11. Which action best reduces the risk of a food allergy reaction when serving a meal?

    • Serving a mixed buffet without any labels or allergen information
    • Assuming a dish is safe because it looks plain and simple
    • Telling the customer exactly which allergens are in each dish
    • Removing allergen labels from the menu to keep it tidy

  12. Why is egg a common food allergen that cooks must watch for?

    • Egg always contains both gluten and lactose in every dish
    • Egg is never found in packaged foods sold in shops
    • Egg is only used in savoury dishes and never in cakes
    • Egg appears in many baked goods and sauces, so it is easy to miss

  13. Which statement about lactose and gluten intolerance is correct?

    • Both are minerals that are added to fortified breakfast cereals
    • Both are food allergies that always cause the same immune response in the body
    • Both are food intolerances that are managed by avoiding the trigger ingredient
    • Both are only found in vegetarian foods and never in meat dishes

  14. A cook is making a fish pie for a guest with a fish allergy. Which change is needed?

    • Cook the fish for longer to remove the allergen from it
    • Replace the fish with a suitable alternative such as chicken or vegetables
    • Add more salt to the white sauce to disguise the fish flavour
    • Leave the fish in but serve a smaller portion on the plate

  15. Which food is commonly avoided by people with a milk allergy?

    • Fresh fruit and vegetables eaten raw
    • Plain rice and pasta cooked in water
    • Dried beans and pulses cooked with water
    • Cheese made from cows' milk

  16. Which statement about wheat allergy is accurate?

    • A wheat allergy is caused by eating too many vegetables and fruits
    • A wheat allergy is a reaction to proteins in wheat, which is different from gluten intolerance
    • A wheat allergy only affects people who eat wheat-free food regularly
    • A wheat allergy is the same condition as lactose intolerance under a different name

  17. A menu lists a dish as containing fish. Which additional information must a server check for a customer with a shellfish allergy?

    • Whether the fish dish contains extra sugar added during cooking
    • Whether the fish dish is prepared with shellfish or shared cooking equipment
    • Whether the fish dish is served hot or cold to the customer
    • Whether the fish dish has a garnish of fresh herbs on top

  18. Which food is a good source of calcium that suits someone avoiding lactose?

    • Standard full-fat cow's milk from the dairy
    • Full-cream yoghurt made from cows' milk
    • Fortified soya or oat drink with added calcium
    • Regular cheddar cheese, which is made from cows' milk

  19. Which of these is a naturally gluten-free grain?

    • Rice
    • Barley, which contains gluten
    • Rye, which contains gluten
    • Wheat, which contains gluten

  20. Which symptom is most likely to suggest an allergy rather than an intolerance?

    • Discomfort after eating a very large meal late at night
    • A rash or swelling that appears soon after eating a specific food
    • Mild bloating after drinking a large glass of milk
    • Tiredness after a long day of work and study

All AQA Food Preparation and Nutrition quizzes