Level 1/2 Technical Award in Food and Cookery (603/2956/7) Unit 01 Principles of food safety, food nutrition and food choice

Transcription

1 Level 1/ Technical Award in Food and Cookery (603/956/7) Sample 018 Unit 01 Principles of food safety, food nutrition and food choice Mark Scheme V1.0 All the material in this publication is copyright NCFE.

2 This mark scheme has been written by the Assessment Writer and refined, alongside the relevant questions, by a panel of subject experts through the external assessment writing process and at standardisation meetings. The purpose of this mark scheme is to give you: examples and criteria of the types of response expected from a learner information on how individual marks are to be awarded the allocated assessment objective(s) and total mark for each question. Marking guidelines General guidelines You must apply the following marking guidelines to all marking undertaken throughout the marking period. This is to ensure fairness to all learners, who must receive the same treatment. You must mark the first learner in exactly the same way as you mark the last. The mark scheme must be referred to throughout the marking period and applied consistently. Do not change your approach to marking once you have been standardised. Reward learners positively giving credit for what they have shown, rather than what they might have omitted. Utilise the whole mark range and always award full marks when the response merits them. Be prepared to award zero marks if the learner s response has no creditworthy material. Do not credit irrelevant material that does not answer the question, no matter how impressive the response might be. The marks awarded for each response should be clearly and legibly recorded in the grid on the front of the question paper. If you are in any doubt about the application of the mark scheme, you must consult with your Team Leader or the Chief Examiner. Guidelines for using extended response marking grids Extended response marking grids have been designed to award a learner s response holistically and should follow a best-fit approach. The grids are broken down into levels, with each level having an associated descriptor indicating the performance at that level. You should determine the level before determining the mark. When determining a level, you should use a bottom up approach. If the response meets all the descriptors in the lowest level, you should move to the next one, and so on, until the response matches the level descriptor. Remember to look at the overall quality of the response and reward learners positively, rather than focussing on small omissions. If the response covers aspects at different levels, you should use a best-fit approach at this stage, and use the available marks within the level to credit the response appropriately. When determining a mark, your decision should be based on the quality of the response in relation to the descriptors. You must also consider the relative weightings of the assessment objectives, so as not to over/under credit a response. Standardisation materials, marked by the Chief Examiner, will help you with determining a mark. You will be able to use exemplar learner responses to compare to live responses, to decide if it is the same, better or worse. You are reminded that the indicative content provided under the marking grid is there as a guide, and therefore you must credit any other suitable responses a learner may produce. It is not a requirement either, that learners must cover all of the indicative content to be awarded full marks.

3 Assessment objectives This unit requires learners to: AO1 AO AO3 Recall knowledge and show understanding Apply knowledge and understanding Analyse and evaluate knowledge and understanding The weightings of each assessment objective can be found in the qualification specification. 3

4 Qu Marking guidance Total marks Section A Total for this section: 9 marks 1 Which one of the following is a correct way to prepare yourself for cooking? 1 AO1=1 Answer: B (Cover any cuts with a blue plaster) When should you wash your hands to prevent crosscontamination? 1 AO1=1 Answer: B (After going to the toilet) 3 Which one of the following actions reduces the chance of chemical contamination? 1 AO1=1 Answer: D (Using food safe cleaning products) 4 Food poisoning bacteria can cause illness. Which one of the following statements is correct? 1 AO1=1 Answer: A (Food poisoning bacteria makes no obvious changes to the food) 5 Which one of the following conditions does bacteria need to grow? 1 AO1=1 Answer: C (Moisture) 6 Which one of the following is a high-risk food? Answer: B (Cooked chicken) 1 AO=1 7 Which one of the following temperature ranges is correct for the Danger Zone when bacteria can multiply rapidly? 1 AO1=1 Answer: A (5 C 63 C) 4

5 8 Unwashed clothing is an example of which one of the following types of contamination? 1 AO1=1 Answer: C (Cross-contamination) 5

6 Section Total for this section: 51 marks 9 (a) Name one type of food poisoning bacteria. Award one mark for correct food poisoning bacteria. 1 AO1=1 Salmonella (1) E-Coli (1) Staphylococcus (1) 9 (b) Identify two foods where the bacteria you named in 9 (a) may be present. AO1= Award one mark for each correct answer. The learner must link the correct food to the named bacteria in 9(a). Salmonella Eggs (1) Poultry (1) Raw or undercooked meat (1) E-Coli Raw leafy vegetables (that have not been washed) (1) Raw or undercooked meat (1) Raw milk products (1) Staphylococcus Cooked meats (1) Poultry and egg products (1) Salads (1) Credit other suitable responses 6

7 10 Identify two critical control points in the HACCP system (Hazard Analysis and Critical Control Point system) for a business. AO1= Award one mark for each correct critical control point identified, up to a maximum of two marks. Purchase of food (1) Receipt of food (1) Storage of food (1) Preparation of food (1) Cooking of food (1) Cooling of food (1) Hot holding of food (1) Reheating of food (1) Chilled storage of food (1) Serving of food (1) 11 Give three reasons why creating a risk assessment for a restaurant kitchen is essential. 3 AO1=3 Award one mark for identifying a correct reason to a maximum of three marks, Identifies any risks and hazards that can cause harm (1) allows you to minimise those risks (1) A risk assessment is a systematic examination of a task, job or process that is carried out (1) identifying the significant hazards (1) identified the risk of someone being harmed (1) deciding further control measures are needed (1) reduces the risk to an acceptable level (1) Credit other suitable responses e.g. legal requirement (1) 7

8 1 (a) 1 (b) Give one way that temperatures can be controlled to prevent food contamination during the storage of food and the reheating of food. Award one mark for each correct answer. Storage of food Store chilled food in a refrigerator (1) Place chilled purchased food as quickly as possible in a fridge (1) Place frozen food as quickly as possible in a freezer (1) Reheating of food Use equipment suitable for reheating(1) Only reheat food once (1) If using a microwave ensure you stir the food during the reheating (1) Credit other suitable responses AO1= 1 (c) Complete the table below to show the correct colours and uses for colour coded chopping boards. Award one mark for each correct answer. 3 AO1=3 Colour of board What it is used for? Red Raw meat (1) Blue (1) Raw fish Green Salad, fruit and fresh vegetables (1) 8

9 13 (a) A variety of knives are used for different tasks while preparing food. Give two uses of knives in the preparation of food. Award one mark for each correct answer to a maximum of two marks. Chopping (1) Dicing(1) Slicing (1) Shredding (1) Credit other suitable responses. AO1= 13 (b) Describe two safety considerations when cleaning a food processor Award one mark for each correct answer to a maximum of two marks. Remove all attachments and wash in hot soapy water at 60 C (1) Never leave the blade or sharp attachments unattended in the sink in hot soapy water (1) Take care that the lead, plug and the electrical section of the mixer do not get wet (1) Dry everything carefully and replace (1) Credit other suitable responses. AO= 9

10 14 George wants to use seasonal fruits and vegetables for the restaurant. Identify and explain two potential benefits of using seasonal fruits and vegetables. 4 AO= AO3= Award one mark for identifying a benefit and one mark for an explanation to a maximum of two marks per response. Seasonal fruits and vegetables can be cheaper (1) which means that George would save money by using more of them (1) Seasonal fruits and vegetables do not have to be stored for a long time so no deterioration has started (1) George will benefit from produce with higher nutrient levels (1) Credit other suitable responses. 15 (a) Mia wants her family to eat more healthily. Identify and explain two ways the Eatwell Guide can help Mia and her family to eat more healthily. 4 AO= AO3= Award one mark for identifying how the Eatwell guide can be used and one mark for an explanation of a benefit to a maximum of two marks per response. It will allow Mia s family to cook meals with the correct proportion of nutrients (1), which will mean that her family have a balanced diet (1) which means that developmental needs can be met (1) Information presented in a simple visual format allows Mia to explain healthy eating guidelines to her family (1) which will encourage them to eat food which is more healthy (1) they will establish healthy eating habits/sound nutritional information (1) Credit other suitable responses. 10

11 15 (b) Her son Jacob has an iron deficiency. Describe the effect of a lack of iron in the diet on his health. AO1= Award one mark for each correct effect of a lack of iron. Anaemia (1) Pale complexion (1) Weak/splitting nails (1) Credit other suitable responses Tiredness/lethargy (1) Lack of red blood cells/lack of oxygen (1) 15 (c) Noah is not getting enough dietary fibre Identify and explain one short-term and one long-term effect of not having enough dietary fibre. Award one mark for outlining an effect to Noah and one mark for explaining a reason to a maximum of two marks per answer. 4 AO = AO3 = Short term Noah could become constipated (1) because Fibre is not digested by the body but acts as a bulking agent, to enable food to move along the intestine easily(1) Long term Noah could develop bowel diseases such as diverticulitis, bowel cancer (1) The bulky waste needs to be excreted form the body easily, preventing constipation and helping to prevent bowel diseases (1) Credit other suitable responses 11

12 15 (d) Mia s daughter Sarah is 9 years old. Suggest two nutritional recommendations and explain how each of your recommendations are related to her age requirements. Award one mark for stating an appropriate piece of nutritional advice and one mark for explaining how this will help her return to a healthy weight for a maximum of two marks per response. 4 AO= AO3= Protein for growth and repair (1) because if Sarah is growing rapidly at this age Calcium for strong bones (1) because bone mass is developing Little sugar for prevention of dental caries (1) because adult teeth are forming Increase in slow release carbohydrates (1) because Sarah is likely to be active and as she grows her energy requirements will increase 5 fruit and vegetables per day (1) to provide vitamins and minerals for essential body functions and development Credit other suitable responses. Eg. Fibre, water, Reference Intake etc 16 (a) Using an example, explain what is meant by lactose intolerance. Award one mark for a suitable definition and one mark for a correct example. Lactose intolerance is the inability to digest the milk sugar lactose, which is found in dairy foods e.g. cow s milk. AO1= 16 (b) Paul is lactose intolerant. Give one food that is unsuitable for Paul and give an alternative Award one mark for a correct food and award one mark for an alternative suggestion for each food Cow s milk (1) Soya milk (1) Cheddar cheese (1) Lacto-free cheese (1) Credit other suitable responses. AO1= 1

13 17 (a) List two social factors that determine food choice. Award one mark for each suitable response to a maximum of two marks. Locality (1) Cultural (1) Personal (1) Accessibility (1) AO1= 17 (b) Jessica is a vegan. Explain which nutrients may be deficient in Jessica s diet and how these could be replaced. 4 AO= AO3= Award one mark for outlining a nutrient and one mark for further explanation of how this could be replaced to a maximum of 4 marks. A vegan does not eat any animal produce so will need to find her protein sources (1) from alternatives such as beans/pulses/lentils/soya (1) Jessica will only be eating vegetable sources of iron, or nonhaem iron (1). This is more difficult for the body to absorb, so Jessica needs to eat plenty of foods containing Vitamin C to assist the absorption of iron from non-haem sources (1) She can also look for products that are fortified in iron, such as cereals (1) Credit other suitable responses may lack calcium (1). She should look for dairy alternatives that are fortified with calcium to replace dairy (1) 18 (a) Explain why water is important for Oscar to maintain a balanced diet? Award one mark for the function of water and one mark for application of Oscar s requirements. AO1=1 AO= to keep Oscar hydrated (1) as he will lose a lot of water through sweat (1) To maintain bodily functions (1) as he will have a higher requirement for water during his training (1) 13

14 18 (b) Identify two nutrients that will be important for Oscar s training and explain their functions. Award one mark for identifying an appropriate nutrient and one mark for the correct function for the nutrient as it applies to Oscar to a maximum of two marks. 4 AO= AO3= Starchy carbohydrates (1) to provide slow release energy as he will require a prolonged energy source for his training (1) Protein (1) to repair muscles after training (1) Credit other suitable responses Fat (1) to provide energy for endurance exercise 14

15 Section 3 Total for this section: 1 marks 19 Charlie lives in a rural area that is a long way from the nearest town. Evaluate the impact of that living a long way from a town could have on Charlie s food choices. 6 AO1= AO= AO3= Level Marks Description A wide range of relevant knowledge and understanding is shown, which is accurate and detailed. Subject specific terminology is used consistently throughout. Application of knowledge and understanding is appropriate, with clear relevance to the context. Analysis and evaluation is present and very effective. The conclusions drawn are fully supported by judgements. 3 4 A range of relevant knowledge and understanding is shown, but may be lacking in sufficient detail, with a few errors. Subject specific terminology is used, but not always consistently. Application of knowledge and understanding is mostly appropriate, but sometimes lacks clarity, and there may be a few errors. Analysis and evaluation is present and effective, but may be lacking appropriate development. There are attempts to draw conclusions, which are supported by judgements, but it is likely that some will be irrelevant. 1 1 A limited range of relevant knowledge and understanding is shown, but is often fragmented. Subject specific terminology, if used, is often inappropriate and a lack of understanding is evident. Application of knowledge and understanding is inappropriate, with any attempt showing fundamental errors. Analysis and evaluation, if present, is of limited effectiveness. Attempts to draw conclusions are seldom successful and likely to be irrelevant. 0 No relevant material 15

16 Indicative Content Someone living a long way from a town will not have big shops nearby and sometimes cannot get lots of different things so will have a limited choice Living a long way from a town means that they may only have access to a local shop which will carry much less choice of food, possibly only selling frozen and tinned foods. This will limit your choice to what they have They may only have public transport occasionally, and then are restricted to what you can carry, so heavy foods, such as potatoes, would be difficult to bring home They could order internet delivery, but this can be expensive Fresh fruit/vegetables may not be available, so they will have to rely on tinned foods which are often not suitable for some recipes Small local shops are often more expensive than supermarkets limiting how much they can buy 0 Tanveer runs a restaurant and wants to use locally grown food. Discuss the effects of Tanveer using locally grown food on the environment. 6 AO1= AO= AO3= Level Marks Description A wide range of relevant knowledge and understanding is shown, which is accurate and detailed. Subject specific terminology is used consistently throughout. Application of knowledge and understanding is appropriate, with clear relevance to the context. Analysis and evaluation is present and very effective. The conclusions drawn are fully supported by judgements. 3 4 A range of relevant knowledge and understanding is shown, but may be lacking in sufficient detail, with a few errors. Subject specific terminology is used, but not always consistently. Application of knowledge and understanding is mostly appropriate, but sometimes lacks clarity, and there may be a few errors. Analysis and evaluation is present and effective, but may be lacking appropriate development. There are attempts to draw conclusions, which are supported by judgements, but it is likely that some will be irrelevant. 16

17 1 1 A limited range of relevant knowledge and understanding is shown, but is often fragmented. Subject specific terminology, if used, is often inappropriate and a lack of understanding is evident. Application of knowledge and understanding is inappropriate, with any attempt showing fundamental errors. Analysis and evaluation, if present, is of limited effectiveness. Attempts to draw conclusions are seldom successful and likely to be irrelevant. 0 No relevant material Indicative content: When food is grown abroad it has to be transported to the UK This means that lorries and planes produce harmful gases which cause pollution and release gases that cause global warming Food miles are calculated from when the food is picked or harvested to when it arrives on the plate Locally grown food reduces transportation, which reduces the release of harmful pollution. This means that food grown or reared in foreign countries will travel a long way, and the number of food miles will be much bigger than food grown locally 17

18 1 Jack wants to eat more healthily. Discuss how food labels can help Jack to make healthier food choices. 9 AO1=3 AO=3 AO3=3 Level Marks Description A wide range of relevant knowledge and understanding is shown, which is accurate and detailed. Subject specific terminology is used consistently throughout. Application of knowledge and understanding is appropriate, with clear relevance to the context. Analysis and evaluation is present and very effective. The conclusions drawn are fully supported by judgements. 4 6 A range of relevant knowledge and understanding is shown, but may be lacking in sufficient detail, with a few errors. Subject specific terminology is used, but not always consistently. Application of knowledge and understanding is mostly appropriate, but sometimes lacks clarity, and there may be a few errors. Analysis and evaluation is present and effective, but may be lacking appropriate development. There are attempts to draw conclusions, which are supported by judgements, but it is likely that some will be irrelevant A limited range of relevant knowledge and understanding is shown, but is often fragmented. Subject specific terminology, if used, is often inappropriate and a lack of understanding is evident. Application of knowledge and understanding is inappropriate, with any attempt showing fundamental errors. Analysis and evaluation, if present, is of limited effectiveness. Attempts to draw conclusions are seldom successful and likely to be irrelevant. 0 No relevant material 18

19 Indicative Content All food can form part of a healthy diet when it is considered as a whole. The traffic light labels show whether the food is high, medium or low in fats, saturated fats, salt and sugar. Serving size - The food would not be considered healthy if an individual ate more than the recommended serving, they would exceed their daily RI for saturated fat and need to be mindful over the following days to reduce this. Reference Intake is recommended kcal intake for a woman. Jack should be reducing his calorie intake from the 500kcal recommended for a man to lose weight. Credit other suitable responses. Eg. Symbols, allergens. 19

20 Assessment Objective Grid Question AO1 AO AO3 Total Total (a) (b) (a) (b) (c) (a) 13 (b) (a) 4 15 (b) (c) 4 15 (d) 4 16 (a) 16 (b) 17 (a) 17 (b) 4 18 (a) (b) 4 Total Total Total