GCSE (9 1) J309/01 Food Preparation and Nutrition. Practice Paper Time allowed: 1 hour 30 minutes

Transcription

1 Oxford Cambridge and RSA GCSE (9 1) J309/01 Food Preparation and Nutrition Practice Paper Time allowed: 1 hour 30 minutes No additional material is required for this Question Paper * J * First name Last name Centre number Candidate number INSTRUCTIONS Use black ink. You may use an HB pencil for graphs and diagrams. Complete the boxes above with your name, centre number and candidate number. Answer all the questions. Write your answer to each question in the space provided. If additional space is required, use the lined page(s) at the end of this booklet. The question number(s) must be clearly shown. Do not write in the barcodes. INFORMATION The total mark for this paper is 100. The marks for each question are shown in brackets [ ]. Quality of extended responses will be assessed in the question marked with an asterisk (*). This document consists of 16 pages. OCR 2017 Practice paper DC (CE/SG) /2 OCR is an exempt Charity Turn over

2 2 Answer all the questions. 1 (a) Give three reasons why we should reduce the amount of sugar in our diet [3] (b) Complete the chart below to name two foods that contain free sugar and two foods that contain not free sugar. Type of sugar Example of food Free sugar Not free sugar [4] 2 Fish should be eaten as part of a balanced diet. (a) State how many portions of fish should be eaten each week.... [1] (b) Name two fat soluble vitamins found in oily fish. [2]

3 3 (c) Fig. 1 shows a filleting knife. Fig. 1 Give two reasons why this is a suitable knife to use when filleting fish. [2] (d) Harpooning is a method of catching fish. Complete the chart below to show three other methods of fishing and describe each method. Fishing Method Harpooning Description Metal or wooden poles are lunged into the fish [6] Turn over

4 3 The star profile below shows the tasting results for a lemon meringue pie. 4 Taste Buttery pastry Mouth feel Crisp pastry Mouth feel Smooth sauce Key 5 Excellent 1 Poor Taste Sweet meringue Mouth feel Light meringue Taste Lemon flavour (a) State two other ways the results could be displayed. [2] (b) State the two areas of the lemon meringue pie that need the most improvement. For each area describe one way this could be improved. 1 Area to be improved... Improved by... 2 Area to be improved... Improved by... [4]

5 5 (c)* Identify and explain the factors required to set up a successful tasting panel for the lemon meringue pie.... [8] 4 (a) Shortcrust pastry is used to make many sweet and savoury dishes. Explain three rules which should be followed when making shortcrust pastry [6] Turn over

6 (b) Shortcrust pastry cases are often baked blind. Explain why a pastry case is baked blind [2] (c) Shortcrust pastry can be flavoured. Give two ingredients that can be used to flavour pastry. [2]

7 7 5* Explain how a person who has coeliac disease can have a balanced and nutritious diet [12] Turn over

8 6 Many consumers are concerned about how food is produced. (a) Give two reasons why some people would choose to buy free range chicken. 8 [2] (b) Fig. 2 shows a packet of two chicken breasts. Fig. 2 Complete the chart below. Name one method of cooking the chicken breasts and state one method of heat transfer used in the named method of cooking. Method of cooking the chicken breasts... Method of heat transfer... [2] (c) Give four reasons why we cook food [4]

9 9 (d)* Explain how to prepare and cook meat safely to prevent food poisoning.... [6] Turn over

10 10 7 (a) The traditional ingredients used in different countries are usually linked to the main crops they grow. In the table below name one different main crop for three countries you have studied. 1 Country Main crop 2 3 [3] (b) Give four reasons why we are encouraged to eat whole grain cereals [4] (c) State one function of carbohydrates in the diet.... [1]

11 11 8 Fig. 3 shows a cream-filled éclair finished with chocolate. Fig. 3 (a) (i) State the raising agent in choux pastry.... [1] (ii) Explain scientifically why strong plain flour may be used when making choux pastry [2] (iii) The choux pastry goes brown when cooked. State the name of this process.... [1] (b) Explain why the éclair in Fig. 3 should be stored in the refrigerator.... [2] Turn over

12 12 9 (a) Consumers often choose to buy preserved fruits and vegetables. Complete the chart below to show three different advantages of using each preserved food. Advantages Frozen cauliflower Dried apricots (b) Tomatoes are often preserved by canning. Describe the process of canning.... [3] [6]

13 13 10 Fruits and vegetables need to be carefully prepared. (a) (i) Explain what is meant by enzymic browning [2] (ii) Name one fruit and one vegetable affected by enzymic browning. Fruit... Vegetable... [2] (iii) State two ways you can reduce enzymic browning when preparing fruits and vegetables [2] (b) Vitamin C is essential for health. Give three possible effects of a deficiency of vitamin C in the diet [3] END OF QUESTION PAPER

14 14 ADDITIONAL ANSWER SPACE If additional space is required, you should use the following lined page(s). The question number(s) must be clearly shown in the margin(s).

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