1. Name………………………………… Date……
2016 GCSE Design and Technology:
Food Technology
Revision material
Context
High protein main meal products from a variety of cultures

2. Section A is about designing new products.
You should spend about 30 minutes on this question.
Context: High protein main meal products from a variety of cultures
1 Manufacturers want to create a new range of high protein main meal products for cafes and restaurants.
On the next page, use notes and sketches to produce two different design ideas for
suitable main meal dishes from a variety of cultures.
Design Criteria/brief
You must annotate your two design ideas to show the creative use of different:
cooking methods
decorative techniques and finishes
natural flavours and colours.
nutritional content
Do not draw any packaging.
[10 marks]

3. 1 (a) i Describe three ideas for different high protein main meal products. Each idea must:
Use fresh ingredients and not standard components
Mush be from three different countries (cultures)
You will be asked to design two of your ideas in question 1(a) (ii).
Do not repeat the example given below.
Example
Idea: Lamb Balti. Uses onion, coriander, lamb and made with fresh tomato's chopped. Made with rice and chick peas.
[3 x 3 marks]
Idea 1:
Idea 2:
Idea 3:

4. Name of design idea 1: _____________________________

5. Stages of making the dish Quality control checks
(You must include
the decorative techniques and finishes)
Quality control checks

6. (d) Give three reasons why some manufacturers use natural flavours and colours instead of artificial flavours and colours in main meal products [3 marks] 1 2 3
Explain why restaurants may want to use locally sourced fresh foods.
[4 marks]

7. Examination Style Questions
Complete the chart below to explain two developments that will help each product
meet healthy eating guidelines.
(12 marks)
Development ideas for a
healthier Lasagne
Development 1 …
Reason
Development ideas for
reducing fat levels in Spaghetti Bolognaise
increasing the fibre (NSP) content of chicken fajitas