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Subjects · Leaving Cert Home Economics

Leaving Cert Home Economics: Food preservation

How often Food preservation comes up on the Home Economics papers, every year it was asked, and questions to try.

HL Asked on 8 of the last 10 Higher Level papers, most recently in 2025. most years

OL Asked on 7 of the last 10 Ordinary Level papers, most recently in 2026. most years

Food preservation, Higher Level(9 marks)

Quick ones on Food preservation.

(a)Principle behind every method of food preservation?
  1. Adding extra nutrients to replace those lost
  2. Stopping or slowing micro-organisms and enzymes
  3. Increasing the water content so food stays moist
(b)Correct operating temperature for a domestic freezer?
  1. Plus 4 degrees Celsius
  2. Minus 4 degrees Celsius
  3. Minus 18 degrees Celsius
(c)Why is quick freezing better than slow freezing?
  1. Small ice crystals form, so cells are less damaged
  2. It adds moisture to the food, so it stays juicy when thawed
  3. It kills all the bacteria present in the food
Show the answers

(a) Stopping or slowing micro-organisms and enzymes

(b) Minus 18 degrees Celsius

(c) Small ice crystals form, so cells are less damaged

Your turn: Higher Level questions on Food preservation.

Higher Level

Asked on 8 of the last 10 Higher Level papers, most recently in 2025. most years

Every paper, year by year

YearWhere it came up
2026Not asked
2025A6
2024A9
2023Q2
2022A6, C4
2021A6, A7
2019A5
2018Not asked
2017A5
2016Q3

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

More Food preservation questions

Food preservation, 3 marks

How does smoking help to preserve fish such as salmon?

  1. Smoke adds oxygen to the fish, which kills all bacteria
  2. Smoke freezes the surface of the fish very quickly
  3. Chemicals in smoke and drying slow microbial growth
Show the answer

Chemicals in smoke and drying slow microbial growth

Smoke contains natural antimicrobial chemicals, and the fish dries as it smokes. Salting beforehand adds more protection.

Food preservation, 2 marks

Why should home-frozen food be labelled with the date?

  1. So it can be safely thawed at room temperature later
  2. So it is used within its recommended storage time
  3. So it can be refrozen safely after thawing
Show the answer

So it is used within its recommended storage time

Frozen food slowly loses quality. A label with the contents and date helps rotate stock so older food is used first.

Ordinary Level

Asked on 7 of the last 10 Ordinary Level papers, most recently in 2026. most years

Every paper, year by year

YearWhere it came up
2026A6
2025Q3
2024A8
2023Not asked
2022Q3
2021A9
2019Not asked
2018A7
2017Not asked
2016A7

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

More Food preservation questions

Food preservation, 3 marks

What is the correct temperature for a home freezer?

  1. Minus 4 degrees Celsius
  2. Plus 4 degrees Celsius
  3. Minus 18 degrees Celsius
Show the answer

Minus 18 degrees Celsius

At minus 18 the water in the food is frozen, so bacteria cannot multiply. They are not killed and revive once food thaws.

Food preservation, 3 marks

How does freezing preserve food?

  1. It removes all the water from the food for good, like drying
  2. It freezes the water so bacteria cannot multiply
  3. It kills all the bacteria that are in the food
Show the answer

It freezes the water so bacteria cannot multiply

Bacteria need liquid water to grow. Frozen food must still be handled carefully once it is thawed.

Food preservation, 2 marks

Which method of preserving food removes the water from it?

  1. Dehydration
  2. Freezing
  3. Pasteurisation
Show the answer

Dehydration

Dried foods such as pasta, pulses, milk powder and dried fruit are light, keep for a long time and need no fridge.

Other Home Economics topics

All of Leaving Cert Home Economics