NCFE Level 1 Certificate in Food and Cookery (601/4661/8) Unit 03 Exploring balanced diets (M/506/7552)

Transcription

1 External Assessment NCFE Level 1 Certificate in Food and Cookery (601/4661/8) Unit 03 Exploring balanced diets (M/506/7552) Paper number: This is not a live paper Assessment date: Sample Assessment time: Sample Centre number Learner number Surname Other names Learner declaration: I confirm that the work contained in this external assessment is all my own work. I have not copied work from anyone else. I have not copied work directly from handouts/internet/textbooks or any other publication. If I have used a quote, then I have referenced this appropriately. Learner s signature: Date:

2 Time allowed: 50 minutes to complete Tasks 1, 2, 3, and 4 Instructions for learners Complete your name, your centre number and your learner number on the front of this external assessment paper. Write your responses to the tasks in the spaces provided. If you need more space you may use extra paper. o Make sure that any extra paper is labelled clearly with your name, centre number and learner number and is securely attached to the appropriate answer booklet. You must complete all parts within each task in order to address all the assessment criteria. You cannot achieve a Pass grade unless you meet the required standard for all the assessment criteria. Once you ve completed your external assessment you must sign the learner declaration on the front of this booklet, to declare that the work produced is your own. Guidance for learners Make sure you re familiar with the assessment criteria for this unit. These are included with the tasks in this external assessment paper. If you re aiming for a Merit or Distinction it s particularly important that you re familiar with what these grades require. Read through all the tasks before you start writing your answers and make sure that you understand what you need to do to complete the assessment. Resources You may use all of the material given within the external assessment paper but no other resources should be taken into the examination room. You re not allowed to use the internet during the external assessment. 2

3 External assessment - Task 1 Your work in Task 1 must address assessment criteria 1.1 and 1.4 which are given at the end of this task. 1a. Give the meaning of a balanced diet.... 1b. Give examples of ways in which eating a balanced diet can help people to stay healthy

4 Assessment criteria Pass Merit Distinction 1.1 Define what is meant No Distinction for by a balanced diet this AC provide a basic definition of what is meant by a balanced diet provide a clear definition of what is meant by a balanced diet 1.4 Give examples of ways that a balanced diet can contribute to staying healthy give a limited range of examples of ways that a balanced diet can contribute to staying healthy give a range of examples of ways that a balanced diet can contribute to staying healthy give a wide range of examples of ways that a balanced diet can contribute to staying healthy Task 2 Your work in Task 2 must address assessment criteria 1.2 and 1.3 which are given at the end of this task. Complete the table below to show the nutrients we need and foods high in these nutrients. The first row has been filled in as an example. The nutrients we need Example: Carbohydrate Foods high in these nutrients Example: Bread, pasta, rice, cakes, biscuits. 4

5 Assessment criteria Pass Merit Distinction 1.2 Identify nutrients that make up a balanced diet identify a limited range of nutrients that make up identify a range of nutrients that make identify a wide range of nutrients that make 1.3 Give examples of foods high in these nutrients a balanced diet give a limited range of examples of foods high in these nutrients up a balanced diet give a range of examples of foods high in these nutrients up a balanced diet give a wide range of examples of foods high in these nutrients Task 3 Your work in Task 3 must address assessment criteria 2.1 and 2.2 which are given at the end of this task. Look at the label below taken from a ready meal for one person. Source: 3a. Three different colours are found on the food label. State the use of each colour. Red Amber (orange) Green 5

6 3b. Outline how the information on the label can be helpful to a busy adult who eats ready meals every day. 3c. Outline the meaning of the term RI (also called GDA) shown on the label. Look at the information below taken from the label on a packet of biscuits. Delicious Oat Biscuits Ingredients: Wholemeal wheat flour, Oats, vegetable oil, sugar, raising agents, salt Product contains gluten. Made in a factory handling milk and peanuts. 3d. Outline how this information can help someone who has a food allergy to stay healthy.... 6

7 Assessment criteria Pass Merit Distinction 2.1 Outline the meaning No Distinction for of RI/GDA this AC provide a basic outline of what is meant by RI/GDA provide a clear outline of what is meant by RI/GDA 2.2 Outline how food labels can inform healthy eating for different groups of people provide a basic outline of how food labels can inform healthy eating for different groups of people provide a clear outline of how food labels can inform healthy eating for different groups of people provide a detailed outline of how food labels can inform healthy eating for different groups of people 7

8 Task 4 Your work in Task 4 must address assessment criteria 3.1 and 3.2 which are given at the end of this task. This is a recipe for a Meat Feast Pizza. Meat Feast Pizza For the bread base Packet of white bread mix For the tomato sauce 1 medium onion, peeled and chopped 1 garlic clove, crushed 25g lard 75ml/3tbsp tomato puree 75ml water Salt and pepper Source: For the topping 100g Cheddar cheese, grated 3 slices of salami 1 pepperoni, sliced 2 slices of ham 50g Parmesan cheese, grated 4 cherry tomatoes, halved Method 1. Heat oven to 200 C Gas Make up the bread mix following the instructions on the packet. 3. Roll out the dough to give a large round base and place on a baking tray. 4. Heat the lard and fry the onion and garlic then add the tomato puree, water, salt and pepper. Bring to the boil then simmer for 3-4 min. Allow this to cool then spread over the pizza base. 5. Sprinkle over the Cheddar cheese then top with the sliced meats. Finish with the Parmesan cheese and garnish with halved tomatoes. 6. Bake in the oven for mins until well risen and the topping is piping hot. 8

9 4a. Identify the healthy and less healthy features of this recipe for the Meat Feast Pizza and complete the chart below. Healthy features Less healthy features 4b. Give examples of ways in which you could change the recipe for the Meat Feast Pizza to make it healthier.. 9

10 Assessment criteria Pass Merit Distinction 3.1 Identify healthy and less healthy features of a given recipe 3.2 Give examples of how a given recipe could be changed to make it healthier identify a limited range of healthy and less healthy features of a given recipe give a limited range of examples of how a given recipe could be changed to make it healthier identify a range of healthy and less healthy features of a given recipe give a range of examples of how a given recipe could be changed to make it healthier identify a wide range of healthy and less healthy features of a given recipe give a wide range of examples of how a given recipe could be changed to make it healthier What you need to hand in after your external assessment At the end of the timed external assessment you ll hand in the following to your Invigilator: this external assessment paper any extra paper you have used and securely attached. Make sure that: all your work, including any extra paper, is clearly identified with your name, your centre number and your learner number any extra paper is securely attached to this assessment book you ve signed the learner declaration on the front page of this external assessment paper. Any remaining time can be spent checking your responses. This is the end of the assessment. All the material in this publication is copyright. 10