Pearson Edexcel International GCSE in Biology · 4BI1 · Free · no account needed
Yeast, Bread and Fermentation — exam questions
9 original Incandio exam-style questions on Yeast, Bread and Fermentation, 20 marks, about 20 minutes of writing. Each one carries the command word, the tariff and the specification statement it assesses, exactly as a paper presents them. This is an original Incandio practice question, written to reflect the structure and demands of the qualification. It is not an official Pearson Edexcel past-paper question.
This is the practice set for Yeast, Bread and Fermentation — the lesson that teaches it. Read the lesson first if the idea is new; come here when you want to find out whether you can turn it into marks. Completely free, no account needed to read.
What these questions ask of you
6 command words run through this set, and on Pearson Edexcel International GCSE Biology each one means something precise. Answering the wrong command is the commonest way a candidate who understands the lesson still loses the mark.
- Which (1 mark)
- one option chosen from the set given
- State (1 mark)
- one precise fact, no justification
- Explain (2–4 marks)
- a causal chain — WHY it happens, each link a separate marking point Misread as: describing what happens without giving the reason it happens
- Describe (2–4 marks)
- developed, linked statements of WHAT happens — no reason required, but detail is Misread as: giving one bare statement where the tariff asked for a developed account
- Suggest (1–3 marks)
- a plausible answer applying taught biology to a situation not taught
- Give (1–2 marks)
- a short factual answer drawn from recall or from the data
Assessed on Paper 1 (4BI1/1B) and Paper 2 (4BI1/2B), against AO1, AO2, AO3.
Where these sit in the specification
Pearson Edexcel International GCSE Biology (4BI1) — statements 5.5 · 5.6. Incandio is aligned to this specification; it is not published by, endorsed by or affiliated with Pearson, and it reproduces none of Pearson's wording.
The 9 questions
Answer them on paper, then open the lesson's exam practice to have them marked. The mark scheme, the accepted and rejected answers and the annotated model answer are in Incandio and are not printed here — an answer beside its question is not practice.
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Table 1 — the volume of carbon dioxide collected in ten minutes from identical yeast and glucose mixtures held at five temperatures. Temperature / °C Volume of carbon dioxide / cm³ 10 4 20 13 30 29 40 37 60 2 (a)
(1)Give
Give the temperature in Table 1 at which the yeast produced carbon dioxide fastest.
Table 1 — the volume of carbon dioxide collected in ten minutes from identical yeast and glucose mixtures held at five temperatures. Temperature / °C Volume of carbon dioxide / cm³ 10 4 20 13 30 29 40 37 60 2 temperature = ............................ °C
(b)
(3)Explain
Explain the results obtained at 40 °C and at 60 °C.
Table 1 — the volume of carbon dioxide collected in ten minutes from identical yeast and glucose mixtures held at five temperatures. Temperature / °C Volume of carbon dioxide / cm³ 10 4 20 13 30 29 40 37 60 2 (c)
(2)Suggest
Suggest why the student should take a reading at 50 °C before concluding that the optimum is 40 °C.
Table 1 — the volume of carbon dioxide collected in ten minutes from identical yeast and glucose mixtures held at five temperatures. Temperature / °C Volume of carbon dioxide / cm³ 10 4 20 13 30 29 40 37 60 2 (Total for Question 1 = 6 marks)
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(1)Which
Which product of yeast fermentation makes bread dough rise?
Product A ethanol B carbon dioxide C lactic acid D oxygen (Total for Question 2 = 1 mark)
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(1)State
State what happens to the ethanol produced by yeast in bread dough.
(Total for Question 3 = 1 mark)
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(3)Explain
Explain how yeast makes bread dough rise.
(Total for Question 4 = 3 marks)
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(4)Describe
Describe how a student could investigate the effect of glucose concentration on the rate of anaerobic respiration in yeast.
(Total for Question 5 = 4 marks)
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(2)Explain
Explain why dough left in a warm place rises faster than dough left in a refrigerator.
(Total for Question 6 = 2 marks)
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(3)Suggest
Suggest why a baker adds a little sugar to the dough even when the flour already contains starch.
(Total for Question 7 = 3 marks)
Have them marked, then defend the answer
Practice tells you the mark; teaching it back tells you whether you understand it. On Incandio a topic counts as mastered only once you have taught it and defended it.
- Mark these questions — 9 questions, marked on Incandio against the authored scheme, with the mistake you actually made named.
- Teach it — explain Yeast, Bread and Fermentation to Ember, an AI pupil who does not have it yet and asks the awkward question.
- Defend it — argue it against Louis Pasteur over three rounds, marked against descriptors you can read first.
Completely free. No subscriptions, no paywalls, no account needed to start.
Back to the lesson
- Yeast, Bread and Fermentation — One organism respiring without oxygen — and two industries built on the two different products it makes.
- All of Incandio Biology · Incandio Exam Practice