Food Technology Exam Guidance Booklet

Transcription

1 GCSE DESIGN AND TECHNOLOGY Food Technology Exam Guidance Booklet Exam Board AQA Exam duration 2 hours Answer all questions Exam date: Monday 1st June 2015 Name: Form: Teacher: 1

2 Introduction and Targets Your GCSE Design and Technology: Food Technology is assessed by a controlled assessment and a terminal exam. The controlled assessment is worth 60% and the exam is worth 40% of your final GCSE grade. The exam is out of 120 marks and is spilt into two sections. Section A is a design based question and is worth 30 marks. Section B is knowledge based and worth 90 marks. Your target grade is not a ceiling to your performance! You should try to out perform what you are targeted and estimated exam marks required to ensure you get a qualification which accurately reflects the best of your abilities. You must spend time revising at home as well as during revision lessons in school to reach your potential. Useful Resources Books: CGP GCSE D&T Food Technology AQA Specification The Revision Guide ISBN: Price: 4.76 CGP GCSE D&T Food Technology AQA Specification Exam Practice Workbook ISBN: Price: 4.70 Available from ; ; WH Smith 2

3 GCSE Design & Technology for AQA Food Technology THIS IS THE AQA GREEN BOOK! By Lesley Woods Published by Heinemann ISBN: Price: Available from ; Websites: (exam board website) PAST PAPERS (General DT website) (General revision with questions and answers) 3

4 Section A Section A is worth around 25% of the total marks available in the question paper. You will receive pre released material informing you of the context (theme) of the design question. The design theme this year is Pastry products Research context: local bakeries In the exam you will be given a design brief based around this context. You should read it at least twice and underline any important information (target user, material properties or functions, H&S, allergy requirements etc). You will most likely be given a Design Specification stating what your design must do (this will usually be 5 bullet points) Question 1a: You will be asked to sketch with notes TWO creative ideas to fulfil the given Design Brief. It will tell you what marks will be awarded for and you MUST fulfil the given Specification too. This is what they are testing: Can you fulfil the Design Brief & Specification with x2 DIFFERENT ideas freehand sketching with notes. X2 ideas MUST be DIFFERENT in EACH aspect of the specification e.g. If it asks for a meat element you must use different meats for each idea (chicken; beef; lamb; etc.). Notes (Annotation) explaining how each idea meets each aspect of the Specification. The remainder of the questions in section A will relate to your designs and might include a requirement to change an aspect to meet a specific user requirement (e.g. Vegetarians) and usually requires an evaluation of one of your design ideas. Pay attention to the marks awarded for each part of this question and make sure the appropriate time and detail is included to get the marks. 4

5 Section B Section B is worth 90 marks. You will be asked questions on the following topics. Food Safety and Hygiene Contamination and microbiological hazards Spoilage and Preservation Temperature Control Personal Hygiene Cleaning and disinfection Properties of Foods Carbohydrates (sugars and starches) Proteins (meat; poultry; fish; eggs) Fats & Oils Vitamins and minerals Additives Healthy Eating New Technology - GM foods, nanotechnology. Food Processes Combining Ingredients Standard Components Scale of Production Quality Control Domestic and Industrial Equipment Marketing and Environment Social issues Environmental and Ethical issues Labelling Packaging To prepare effectively you should make notes while you are revising each topic. These could take the form of Mind Maps Revision Cards Key word highlights In addition you should practise exam type questions to make sure you can apply your knowledge in the right way to access the marks. Make sure you know what the question is asking you for. The next page on command words will help with this. 5

6 Exam Technique Advice Command Words for Question Paper Analyse: separate information into components and identify their characteristics Comment: present an informed judgement Compare: look for similarities and differences and, usually, reach a conclusion Consider: review and respond to given information Contrast: set in opposition in order to bring about which is preferable Define: give the precise meaning of a word or phrase Describe: give a detailed or graphic account of; set out characteristics Discuss: investigate or examine through argument. Give reasons both for and against. Present salient points Evaluate: appraise the worth of something Examine: investigate closely Explain: give reasons, make plain Identify: select key characteristics Illustrate: make explicit, present clarifying examples Outline: explain the main features Prove: use factual evidence to show the truth State: present in a concise and clear form Summarise: give a concise account of the main points Prep Sheet You will be issued with a prep sheet on or after the 1st March. You must research into the Design Theme. Look for key words. You will need to collect appropriate examples relating to the theme and use the AQA food technology book to revise up until your exam in June. Exam Paper Look through the paper before you start work. This will allow you to: a) see where to place your answers on the paper b) get an idea about the theme of the paper and what you are expected to do Answer all of the questions and complete all of the tasks in the order given on the paper DO NOT JUMP FROM QUESTION TO QUESTION OR MISS QUESTIONS OUT. (Complete section A first before section B) Attempt every question marks can be gained by making an attempt but blank questions do not score. Only do what you are asked to do if asked for 3 answers then only 3 are needed to score all of the marks, 2 answers will not score maximum marks and 4 will gain no extra credit but will cost you time. 6

7 Examination Time Guide Your Examination will last for 2 hours. You must use this time to score as many marks as you can: Each question indicates how long to spend on it. The time guide works out to be about one mark per minute of work. If 10 minutes is allowed for a task and you only use 5 minutes, then it is unlikely that you will have gained full marks. If you use more time than is recommended then this may not allow you enough time to finish the paper. You must use all of this time to: 1) Complete all of the question 2) To show knowledge and skills 3) To think about the question before you answer. 4) To plan your responses e.g. Written answers. 5) To plan extended writing Write it out on the back of the sheet first if you want to but remember to cross it out. 6) Quality of written communication (QWC) will be tested in one question in section B. 7) Check your answers when you have finished. REMEMBER: Cross out any unwanted answers or they will be marked. Do not give more than one answer if this is not asked for the first answer will always be marked even if it is wrong. Use technical language Generic terms such as plastic, light, strong, heavy, glue, boring etc. will not score. 7

8 Glossary of Terms This glossary has prepared in support of AQA s new GCSE Design and Technology: Food Technology specification. A Additive: a natural or synthetic substance which is added to food for a specific purpose Aeration: when air is trapped in a mixture Aesthetic: attractive Ambient temperature: normal room temperature (20-25ºC) Anaerobic: not needing oxygen Analysis of brief/task: breaking down the design brief/task to identify key points Annotation: add explanatory notes Antioxidant: a substance that stops fat in food going rancid Antibacterial: substance that will usually destroy bacteria Appliance: a piece of electrical equipment Aseptic packaging: preserves foods without using preservatives or chilling Assembling: putting component parts together Attributes: particular characteristics of a food B Bacteria: single-celled organisms present in air, soil, animals and the human body Balanced diet: a diet which provides adequate amounts of nutrients and energy Biodegradable: broken down totally by bacteria Bland: lack of flavour/taste Blast chilling: quick freezing small ice crystals form and there is less damage to the food than in slow freezing C Calcium: a mineral element which is essential for strong bones and teeth Calorie: a unit of energy which is used to give the energy yield of foods and the energy expenditure by the body Caramelisation: process of changing the colour of sugar from white to brown when heated Carbohydrate: the major source of energy for the body CAM Computer Aided Manufacture: the use of a computer to control all the processes involved in the manufacture of a product Clostridium: a form of bacterial food poisoning Coagulation: the change in the structure of protein brought about by heat, mechanical action or acids Coeliac disease: caused by an intolerance of the protein gluten present in the cereals wheat, barley and rye Cook-Chill: a method of food preparation in which the food is cooked then rapidly chilled and stored below 5ºc thus increasing the keeping quality of the product for a short time Colloidal structure: when two substances are mixed together Colloids: formed when one substance is dispersed through another Communication: pass on information, ideas and thoughts Consistency: ensures products are the same Consistent: the same quality each time a product is made Consumer: a person who buys or uses products and service Contaminate: to spoil or dirty something Critical Control Point (CCP): when a food safety hazard can be prevented/reduced to an acceptable level Cross contamination: the transfer of food spoilage/poisoning from one food to another Cryogenic freezing: food is immersed or sprayed with liquid nitrogen D Danger zone: the temperature range (5 to 63ºC) in which bacteria grow Date marking: of manufactured foods. Best before is the date up until the food will remain in 8

9 peak condition. Perishable foods have a Use By date up to which the food can be kept if stored appropriately Descending: from the largest to the smallest Descriptors: a word describing a sensory characteristic, e.g. spicy Design task: a statement which provides the situation for your designing and making Design criteria: a list of general points from which a range of different ideas can be made Deteriorate: starting to decay and losing freshness Development: make changes to a food product which will affect its characteristics Dextrinisation: when starch converts into a sugar Diabetes: a metabolic disorder caused by the poor absorption of glucose; this can be due to the failure to produce insulin (in insulin dependent diabetes) or the poor response of tissues to insulin (in non insulin dependent diabetes). Type1 diabetes mellitius develops in childhood. The onset of Type 2 is in middle age Dietary Fibre: material, mostly from plants, which is not digested by humans but which absorbs water and binds other residues in the intestine thus aiding the excretion of waste material from the body Dietary Guidelines: advice from the Government on recommended food intake in order to achieve dietary goals Dietary Reference Values (DRVs): scientifically calculated estimates of the amounts of nutrients needed for good health Difference test: a method of finding out if there are any differences between product samples Diverticular Disease: a disease caused by a lack of fibre in the diet E E numbers: the classification system of permitted additives produced by the European Union Eatwell plate: a healthy eating model, to encourage people to eat the correct proportions of food to achieve a balanced diet Emulsifier: a substance that stops oil and water from separating Emulsifying agent: a substance that will allow two immiscible liquids (substances that do not mix) to be held together, e.g. lecithin in egg yolk Emulsion: a mixture of two liquids is called an emulsion Enrobing: coating and surrounding a product with another ingredient Enzymic browning: reaction between a food product and oxygen resulting in a brown colour, e.g. sliced potato has brown patches when sliced and left in the air Estimated Average Requirement (EARs): the average need for a nutrient. Values calculated for energy requirements of groups of people. They represent the needs of most people in a particular group and decisions Evaluation: summarise information and make conclusions, judgements F Fair testing: to compare like with like using only one variable Fermentation: when yeast produces carbon dioxide Fibre: indigestible parts of food usually cellulose, which remains in the intestine after digestion Finishing: completing the presentation of a food product to a high standard Flavour enhancers: tasteless substances used to enhance the taste of savoury foods Foams: a mixture of gas and liquid is called a foam, e.g. air whisked into egg white creates a foam Food additive: a substance added to a food product to improve its quality Food spoilage: caused by the natural decay of food or by contamination by micro organisms G Gelatinisation: heated starch granules absorb liquid and swell, and burst to thicken liquid Gels: a small amount of a solid mixed in a large amount of liquid that then sets e.g. jam. Gluten: protein found in flour Guideline Daily Amounts (GDAs): guide to the amounts of calories, sugar, fat, saturated fat and salt a person should try not to exceed so as to have a healthy balanced diet H Halal: food which is selected and prepared according to Islamic dietary law 9

10 Hermetically: airtight Higher level making skills: food preparation and cooking skills which require care, precision and understanding and which can be carried out to a high standard High-risk food: food which is an ideal medium for the growth of bacteria or micro-organisms Hygienically: to prepare food in a clean environment to stop food spoilage or poisoning occurring I Impermeable: cannot penetrate Irradiation: a process used to reduce spoilage in some foods Iron: a mineral present in the blood and stored in the liver. Prolonged lack of iron leads to anaemia J Joule: a unit of energy. Used to show the energy content of foods K Kosher: food which is selected and prepared in accordance with Jewish dietary law L Landfill sites: large holes in the ground where bags of household waste are buried Lard: saturated animal fat produced from pigs Lecithin: present in egg yolk and soya and used as an emulsifier in manufactured foods Listeria monocytogenes: common food-poisoning bacteria M Making skills: practical skills which show your ability to make food products Market research: the study of consumers needs, preferences and lifestyles Micro organism: tiny living things such as bacteria, yeasts and moulds which cause food spoilage. Can only be seen through a microscope Micronutrient: vitamins and minerals which are needed in small quantities for health Minerals: substances used by the body to control processes; they form an essential part of body fluids Modification: simple changes which have little effect on the structure and composition Modified Atmospheric Packaging (MAP): used to extend the shelf life of food. The packs are gas flashed to reduce the amount of oxygen and replace it with carbon dioxide or nitrogen Modified starches: starches that have been altered to perform additional functions Monitoring: keeping constant watch N Net weight: not including packaging Non starch polysaccharide: the part of food that is not digested by the body Nutrient: the part of a food that performs a particular function in the body Nutritional analysis: using resources to find out the nutritional content of a product Nutritional content: the type and quantity of nutrients which the product supplies Nutritional labelling: the information relating to nutrients and energy in the food which is stated on packaging O Obesity: excessive fatness. Measured as a ratio of weight to height Organic food: plants grown without the use of synthetic pesticides fungicides or organic fertilizers. They must have been prepared without preservatives Organoleptic: sensory qualities (texture, flavour, aroma, appearance) of a food product. P Pasta: the collective name given to a number of wheat flour products which are cooked by boiling. They are made from dough containing durum wheat Pasteurisation: the process of prolonging the keeping quality of products such as milk by heating to destroy harmful bacteria Pastry: dough made from flour, fat and water Pathogenic: causing disease Pathogens: bacteria which cause disease ph: a measure of acidity or alkalinity Preservative: a substance that extends the shelf life of a food Preservation: the protection of perishable foods from deterioration by removing the 10

11 conditions necessary for the growth of micro-organisms Preservatives: substances added to some processed foods to prevent spoilage Prior knowledge: knowledge you already have which does not require research Product Analysis: examining a food product to find out the ingredients, packaging characteristics and properties Product Specification: a list of features/characteristics/properties which a food product must meet Profiling test: sensory evaluation test to identify individual specific characteristics of product Proportion: relative quantities of ingredients in a recipe, expressed in numbers Protein: the nutrient required for growth and repair Prototype: the first version of a product that is being developed Pulses: peas, beans and lentils. They provide a good source of protein and B vitamins Q Quality Assurance: a guarantee by retailers and manufacturers that products are safe and of a good quality Quality Control: steps taken to check a product at various stages of making to ensure a consistent and high quality outcome is achieved Questionnaire: questions asked to a range of people. Results can be used to inform ideas R Raising agent: increases the volume of doughs, batters and mixtures by promoting gas release (aeration) Ranking test: a method of putting in order the intensity of particular characteristic of a product Rating test: a method of rating a particular attribute or preference for a product on a word or numbered scale Recycled: to make into something else Reference Nutrient Intake: (RNI): the amount of a nutrient that is enough for most people in a group S Salmonella: a type of bacterial food poisoning Sample: small amount of the product Scaling up: multiplying up proportionally. Increasing a recipe for bulk production, keeping the ratio and proportions the same Sensory Analysis: identifying the sensory characteristics of products, i.e. taste, texture, appearance, mouth-feel, colour Sensory evaluation: using the range of senses to assess a food product appearance, smell, taste Sensory qualities: the look, smell, taste, feel and sound of food products Shelf life: the length of time a food product can be kept and be safe to eat Shortening: when fat coats the flour particles preventing absorption of water resulting in a crumbly mixture Solution: when a solid dissolves in a liquid, e.g. salt in water Specification: details which describe the desired characteristics of a product Stabilizers: substances which absorb water and are often used as thickening agents; many can produce gels and also act as emulsifiers Standard component: pre-prepared ingredient that is used in the production of another product Staple food: a food that forms the basis of a traditional diet wheat, barley, rye, maize or rice, or starchy root vegetables such as potatoes Sterilisation: a method of increasing the keeping quality of products by destroying all micro organisms by heating to a high temperature Suspensions: a solid held in a liquid Sustainability: to continue to support Symptoms: a sign of something Syneresis: usually refers to eggs; if overcooked, the proteins shrink as they coagulate and separate from the watery liquid T Tampering: to interfere with Target Group: the specific group of people at which you are aiming the product 11

12 Test kitchen: the place where a food technologist experiments and develops new products Textured vegetable protein: protein produced from soya beans. It is either extruded or formed into chunks. Used as an alternative protein and as a meat extender Tolerance levels: the amount of difference allowed when making U Ultra Heat Treatment (UHT): the high temperature, short time sterilization of milk known as long life milk. V Vacuum packaging: a method of preserving food by removing air Vegans: people who eat no products of animal origin Vegetarians: those who for a variety of reasons, choose not to eat meat Viscosity: the thickness of a liquid or a mixture, such as a sauce 12

13 Social, moral and sustainability issues Explain what the below key words mean. You should use these keywords when writing answers to questions about social, moral and sustainability issues. Word Meaning/explanation Selective Breeding Factory Farming Recycling Food Miles Lifestyle Choices (e.g. Vegetarian) Fair trade GM Crops Sustainability Pollution Ethical Preferences Cultural or Religious Needs 13

14 Notes 14