1. This mark scheme indicates the type of answer expected but it is not exhaustive - if candidates offer alternative answers which are equally valid they must be given full credit. Responses should be assessed according to the quality of the work rather than the number of points included. The following level descriptors can be used as a guide when assessing the quality of a candidate’s response: Low The candidate does not have a clear idea of what they are writing about. They have a basic grasp of the issues, but may be confused. Few correct examples are given to illustrate points made. Intermediate The candidate knows what they are writing about but may be confused in part. They have some knowledge but with limited clarity of understanding. Some correct examples given to illustrate points made. High The candidate knows what they are writing about and provides and provides clear evidence of understanding. They have a thorough understanding of the issues and have provided relevant examples to support the knowledge shown.

2. Section A Answer all questions. Question 1 is about designing new products. You should spend about 30 minutes on this question. Research Content: Food products for consumers with special dietary needs Design Theme: Savoury and sweet biscuit products. 1 Some people suffer from intolerance to gluten. This is known as coeliac disease. People with coeliac disease should avoid all gluten. However, wheat is a basic ingredient in many foods in the diet, so avoiding it can be quite difficult. This is especially the case when using staple foods to create meals or snacks. 1 a (i) Give two staple foods that a coeliac can eat. 1......................................................................................................................................... 2......................................................................................................................................... (2 marks) 1 a (ii) Explain why it is difficult for coeliacs to buy processed foods from a supermarket............................................................................................................................................. (2 marks) 1 a (iii) Identify the ingredients in biscuits that would cause a reaction in a coeliac sufferer............................................................................................................................................. (2 marks)

3. State two types of grain that can be used to make gluten free biscuits. 1......................................................................................................................................... 2......................................................................................................................................... (2 marks) 1 b A test kitchen for a major supermarket is developing a new range of sweet biscuits. 1 b (i) Using notes and sketches show two different design ideas for a sweet biscuit that meet the following design criteria. The design ideas should: Be gluten free Be suitable for eating as a snack Meet the advice of the eat well plate Contain up to two additional ingredients to provide flavour and colour. There must be notes explaining how your ideas meet the design criteria. Design idea 1 Product name Design idea 2 Product name (10 marks)

4. B (ii) Circle the design idea you will choose to develop. Design 1 Design 2 Complete a plan for making your chosen design idea in the test kitchen. (12 marks) Main stages of MakingHygiene, Quality Control and Safety Checks.

5. Question 2 is about the function of ingredients. You should spend about 20 minutes on this question. 2 a Name four functions of a sauce. 1..................................................................................................................................... 2..................................................................................................................................... 3..................................................................................................................................... 4..................................................................................................................................... (4 marks) 2 b Explain why a manufacturer may use a standard component instead of making their own sauce...................................................................................................................................... (4 marks)

6. Sauces can be classified depending upon the way in which they are thickened. Name one sauce that is made using each of the following methods. Coagulating egg protein...................................................................................................... Emulsification...................................................................................................................... With starch........................................................................................................................... With gelatine........................................................................................................................ (4 marks) 2 d Many sauces are thickened by gelatinisation of starch. When mixed with a liquid and heated, starch thickens the liquid. Describe the process of gelatinisation, using drawings if necessary. (8 marks)

7. Question 3 is about the storage of food and food products. You should spend about 20 minutes on this question. 3 a (i) State three symptoms of food poisoning. 1....................................................................................................................................... 2....................................................................................................................................... 3....................................................................................................................................... (3 marks) 3 a (ii) State two groups of people that are more vulnerable to getting food poisoning than an average person. 1....................................................................................................................................... 2....................................................................................................................................... (2 marks) 3 b (i) Explain why blue plasters must be used in a food preparation area........................................................................................................................................ (2 marks) 3 b (ii) Describe how cross contamination can be prevented in food preparation areas........................................................................................................................................ (3 marks

8. 3 b (iii) Explain why raw meat needs to be stored separately from cooked foods........................................................................................................................................... (2 marks) 3 b (iv) Give three personal hygiene rules a person who works in a food preparation area needs to follow. 1......................................................................................................................................... 2......................................................................................................................................... 3......................................................................................................................................... (3 marks) 3 c (i) State the temperatures that fridges and freezers need to be set to. Fridges............................................................................................................................... Freezers............................................................................................................................... (2 marks) 3 c (ii) Explain why they need to be set to these temperatures........................................................................................................................................... (2 marks) 3 c (iii) State the temperature zone in which pathogens grow........................................................................................................................................... (1 mark)

9. Question 4 is about food additives. You should spend about 20 minutes on this question. 4 a (i) Explain the difference between artificial and natural additives, giving one example for each..................................................................................................................................................................................................................................... (4 marks) 4 a (ii) State three reasons why food additives are used. 1.................................................................................................................................................................................................................................... 2.................................................................................................................. 3.................................................................................................................................................................................................................................... (3 marks)

10. 4 b) Stabilisers are a food additive used to stop an oil and water mixture from separating. Give four other examples of different types of additives and what they are used for in food. Additive 1............................................................................................................................. Use in food.................................................................................................................................................................................................................................................................. Additive 2............................................................................................................................. Use in food.................................................................................................................................................................................................................................................................. Additive 3............................................................................................................................. Use in food.................................................................................................................................................................................................................................................................. Additive 4............................................................................................................................. Use in food....................................................................................................................................................................................................................................................................... (8 marks) 4 c (i) Explain why a stabiliser is added to ice cream........................................................................................................................................ (2 marks)

11. Question 5 is about social, economic, cultural and environmental considerations. You should spend about 20 minutes on this question. 5 a (i) Explain the difference between organic food and fair trade food, giving examples of both........................................................................................................................................ (4 marks) 5 a (ii) Fair trade foods are becoming more popular with consumers. State two reasons for this. 1.............................................................................................................................................................................................................................................................................. 2.............................................................................................................................................................................................................................................................................. (2 marks) 5 a (iii) What is meant by ‘ethical factors’ in food technology? Include one example of how ethical factors affect food............................................................................................................................................................................................................................................................................... (2 marks)

12. 5 b (i) Explain why consumers expect to find a wide range of multicultural foods in supermarkets and fast food outlets........................................................................................................................................................................................................................................................................... (4 marks) 5 b (ii) Religious and cultural preferences affect peoples’ food choices. Describe one religion or culture and how their beliefs or preferences affect food choices. Religion or cultural preference............................................................................................. ……………………………………. Effect on food choices................................................................................................................................................................................................................................................................................. ………………………………………………………………………………………………………………………............................................................................................................................................ ………………………………………………………………………………………………………………………...................................................................................................................................... (3 marks)

13. Describe what food miles are and how are they are related to seasonal foods......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... (5 marks)

14. Question 6 is about social, economic, cultural and environmental considerations. You should spend about 10 minutes on this question. 6 The diet of people in the UK is changing, as more people are diagnosed with an allergy or intolerance to one or more foods. Discuss what a manufacturer must consider relating to allergies or intolerances when designing new food products. Include examples of different dietary needs in your answer........................................................................................................................................................................................................................................................................... (10 marks)

15. Question 1 is about designing new products. You should spend about 30 minutes on this question. Research Content: Food products for consumers with special dietary needs Design Theme: Savoury and sweet biscuit products. 1 There are 2.9 million people diagnosed with diabetes in the UK. Diabetes is a long-term condition that affects the body’s ability to process sugar or glucose. People with diabetes need to eat a diet that is low in sugar. 1 a (i) Describe what a sweetener is.................................................................................................................................... (1 mark) 1 a (ii) Name two types of sweeteners, giving one example for each. Type 1................................................................................................................................ Example............................................................................................................................... Type 2................................................................................................................................ Example............................................................................................................................... (4 marks) 1 a (iii) State one side effect of excessive consumption of artificial sweeteners.................................................................................................................................... (1 mark)

16. Question 2 is about combining different ingredients. You should spend about 20 minutes on this question. 2 a State three reasons why egg white foam may become unstable. 1.................................................................................................................................................................................................................................................................... 2.................................................................................................................................................................................................................................................................... 3.................................................................................................................................................................................................................................................................... (3 marks) 2 b Describe how whisking incorporates air into an egg white or liquid cream................................................................................................................................... (4 marks)

17. Processed foods often contain more than one ingredient. When they are mixed together they can form a colloidal structure. The parts of this structure are evenly mixed into each other. Name the three parts that can make a colloidal structure. 1......................................................................................................................................... 2......................................................................................................................................... 3......................................................................................................................................... (3 marks) 2 d Food products such as burgers or cakes often need two or more ingredients to be bound together. Name four ingredients that can be used to bind foods together. 1......................................................................................................................................... 2......................................................................................................................................... 3......................................................................................................................................... 4......................................................................................................................................... (4 marks) 2 e Food materials can have physical, sensory and nutritional functions. For each of these, give two examples of specific ingredients that influence that function. Physical Example 1............................................................................................................................ Example 2............................................................................................................................ Sensory Example 1............................................................................................................................ Example 2............................................................................................................................ Nutritional Function 1............................................................................................................................ Example 2............................................................................................................................ (6 marks)

18. Question 3 is about the processes and techniques used in food preparation. You should spend about 20 minutes on this question. 3 a Name the process that is used to cover a fish finger or chicken nugget...................................................................................................................................... (1 mark) 3 b The finish of a food product is very important. Name two finishing techniques that could be used for each of the following products. A meat and potato pie: 1..................................................................................................................................... 2..................................................................................................................................... (2 marks) A child’s birthday cake: 1..................................................................................................................................... 2..................................................................................................................................... (2 marks) A lasagne: 1..................................................................................................................................... 2..................................................................................................................................... (2 marks) 3 c Piping can be used on sweet and savoury food products. State three different foods that can be piped. 1..................................................................................................................................... 2..................................................................................................................................... 3..................................................................................................................................... (3 marks)

19. Many manufacturers use standard components when making their food products. A lasagne is made using the following basic ingredients: 3 d (i) Identify one standard component that could be used in the lasagne, other than grated cheese........................................................................................................................................... (1 mark) 3 d (ii) State two advantages to a manufacturer of using standard components. 1................................................................................................................................................................................................................................................................................... 2................................................................................................................................................................................................................................................................................... (2 marks) 3 d (iii) State two disadvantages to a manufacturer of using standard components. 1................................................................................................................................................................................................................................................................................... 2................................................................................................................................................................................................................................................................................... (2 marks)

20. Describe two ways in which the use of pre-manufactured components can affect the consistency of a food product. 1.................................................................................................................................................................................................................... 2.................................................................................................................................................................................................................... (2 marks) 3 d (v) Grated cheese is a standard component in this lasagne. State three other food products where grated cheese can also be used as a standard component. 1.......................................................................................................... 2.......................................................................................................... 3.......................................................................................................... (3 marks

21. Question 4 is about fats and oils. You should spend about 20 minutes on this question. 4 a Name the three sources of fat. For each, give two examples of foods that are a good source of this fat. Source 1.................................................................................................................... Example i.................................................................................................................... Example ii.................................................................................................................... (3 marks) Source 2.................................................................................................................... Example i.................................................................................................................... Example ii.................................................................................................................... (3 marks) Source 3.................................................................................................................... Example i.................................................................................................................... Example ii.................................................................................................................... (3 marks) 4 b (i) State the ratios of fat to flour needed to make: Short crust Pastry................................................................................................................ Flaky Pastry.................................................................................................................... Choux Pastry.................................................................................................................... (3 marks) 4 b ii Explain what shortening means in relation to pastry..................................................................................................................... (2 marks)

22. Describe the differences between butter, soft spread and a reduced fat spread........................................................................................................... (6 marks)

23. Question 5 is about the nutritional properties of food. You should spend about 20 minutes on this question. 5 The eat well plate is the healthy eating model for the UK. It is made up of five different groups. 5 a On the plate below, draw the five sections to the correct proportions (1 mark). Correctly label each section (5 marks).

24. 5 b (i) Name the relationship between food intake and physical activity............................................................................................................................................. (1 mark) 5 b (ii) The amount of energy we need varies with age, gender and the amount of activity we do. Explain the statement ‘it is all a matter of balance’, using diagrams if necessary.

25. 5 c (i) Fatty foods are popular in the British diet. Discuss the dangers of eating too much fat................................................................................................................................. (4 marks) 5 c (ii) State three reasons why fats are needed by the body. 1................................................................................................................................................................................................................................................................ 2................................................................................................................................................................................................................................................................ 3................................................................................................................................................................................................................................................................ (3 marks)

26. Question 6 is about quality control. You should spend about 10 minutes on this question. 6 Consumers like to know that the food products they buy are of a consistently high quality. Discuss why it is important to use the correct procedures when carrying out sensory analysis testing. You will be assessed on your Quality of Written Communication. (10 Marks: 8 answer, 2 QWC)..................................................................................................................................... (10 marks )