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Junior Cycle Home Economics: Common foods & ingredients

How often Common foods & ingredients comes up on the Home Economics papers, every year it was asked, and questions to try.

CL Asked on 2 of the last 5 Common Level papers, most recently in 2025.

Common foods & ingredients, Common Level(8 marks)

Quick ones on Common foods & ingredients.

(a)Which raising agent reacts with buttermilk to make traditional Irish soda bread rise?
  1. Yeast
  2. Bread soda
  3. Whisked egg white
(b)What conditions does yeast need to produce carbon dioxide and make dough rise?
  1. Boiling heat and lots of vinegar
  2. Cold, dry air and lots of salt
  3. Warmth, moisture, food and time
(c)When making burgers, what job does beaten egg do?
  1. Binds the ingredients together
  2. Adds bright colour to the meat
  3. Makes the burgers rise like bread
Show the answers

(a) Bread soda

(b) Warmth, moisture, food and time

(c) Binds the ingredients together

Your turn: Common Level questions on Common foods & ingredients.

Common Level

Asked on 2 of the last 5 Common Level papers, most recently in 2025.

Every paper, year by year

YearWhere it came up
2026Not asked
2025B11b, B13a, B13b
2024A7, B12b
2023Not asked
2022Not asked

Links open the State Examinations Commission’s paper for that year.

More Common foods & ingredients questions

Common foods & ingredients, 3 marks

Why are frozen vegetables a good choice for an older person living alone?

  1. They contain extra salt to help digestion
  2. They must be eaten within a day of buying
  3. They keep their nutrients and cause little waste
Show the answer

They keep their nutrients and cause little waste

Vegetables are frozen soon after picking, which locks in vitamins. You take out only what you need, there is no chopping, and they keep for months.

Common foods & ingredients, 3 marks

Swapping half the minced beef in a bolognese for lentils makes the dish...

  1. Lower in fibre, higher in cholesterol
  2. Higher in fibre, lower in saturated fat
  3. Higher in saturated fat, lower in fibre
Show the answer

Higher in fibre, lower in saturated fat

Lentils are a cheap plant protein full of fibre, with almost no fat and no cholesterol. Using them for some of the mince stretches the budget and makes the dish healthier.

Other Home Economics topics

All of Junior Cycle Home Economics