Instructions continue on the next page, please turn over.

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: P Assessment Date: 14 March 2017 Assessment Time: 9.30am 10.20am Complete your details below: Total Time allowed 50 minutes Centre name Centre number Learner name Learner number 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. My full name above is my registered name with NCFE. Learner signature: Date: Instructions continue on the next page, please turn over. All the material in this publication is copyright NCFE

2 This page is intentionally left blank 2

3 Instructions for learners Read the paper carefully and check o what you need to do to complete the assessment o what evidence you need to submit o how much time you need to allow for each Task. Write your responses to the Tasks in the spaces provided. If you need more space you may use extra paper. Make sure that any extra paper is labelled clearly with your name, centre name, centre number and learner number and is securely attached to this answer booklet. If you write your answers using a word processor, you must make sure that any printouts are labelled clearly with your name, centre name, centre number and your learner number and are securely attached to this answer booklet. You MUST attempt all parts of the Tasks to address the assessment criteria fully. You cannot achieve a Pass grade unless you meet the required standard in all parts of the Task. Make sure you use the assessment criteria and grading descriptors for this external assessment, these are included at the end of 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. All the work you submit for the external assessment must be: o your own work o clearly identified with your name, your centre name and number, your learner number and the Task number so that the Examiner is able to grade it. All work for this external assessment must be completed at your centre within the invigilated timed session. Resources No other resources can be taken into the examination room. You cannot use the internet in this assessment. DO NOT TURN OVER UNTIL YOU ARE INSTRUCTED TO DO SO BY THE INVIGILATOR. 3

4 Task 1 You must ensure your work in Tasks 1a and 1b addresses assessment criteria 1.1 and 1.4. You can refer to the assessment criteria at the end of the Task. You are helping to lead a healthy eating event at your school. Your teacher has asked you to explain to the audience what is meant by the term balanced diet. Your job is also to help the audience understand how following a balanced diet can help people to stay healthy. 1a. Define the term balanced diet. Assessment criteria Pass Merit Distinction 1.1 Define what is meant by a balanced diet provide a basic definition of what is meant by a balanced diet provide a clear definition of what is meant by a balanced diet No Distinction for this AC 4

5 1b. Make notes to explain to the audience how following a balanced diet can help them to stay healthy. Assessment criteria Pass Merit Distinction 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 5

6 Task 2 You must ensure your work in Task 2 addresses assessment criteria 1.2 and 1.3. You can refer to the assessment criteria at the end of the Task. 2. Complete the table below to show the nutrients we need if we are to have a balanced diet and the food sources high in these nutrients. The first row has been filled in as an example. Example: Fat The nutrients we need Foods high in these nutrients Example: Margarine, oil, cheese, cream, burgers Assessment criteria Pass Merit Distinction 1.2 Identify nutrients that make up a balanced diet 1.3 Give examples of foods high in these nutrients identify a limited range of nutrients that make up a balanced diet give a limited range of examples of foods high in these nutrients identify a range of nutrients that make up a balanced diet give a range of examples of foods high in these nutrients identify a wide range of nutrients that make up a balanced diet give a wide range of examples of foods high in these nutrients 6

7 Task 3 You must ensure your work in Tasks 3a, 3b, 3c and 3d addresses assessment criteria 2.1 and 2.2. You can refer to the assessment criteria at the end of the Task. Look at the label for a packet of Apple Pies. Colour Coding is often used on food labels. 3a. On a colour coded food label, explain what the following colours mean: Green: Amber: 7

8 Red: 3b. Describe how the information given on the Apple Pie label could help teenagers who want to follow a healthy balanced diet. 3c. Outline the meaning of the term RI (also known as GDA)

9 Look at this label from a Fish Pie. Delicious Fish Pie INGREDIENTS: Fish (from a range of sources) Cheese sauce: contains milk, flour (contains gluten) cheese, margarine, eggs, water. Potato topping: contains potato, milk, water margarine. Lemon juice, sugar, salt, pepper, parsley. 3d. Sally is a student living away from home who suffers from food allergies. How can the information on this label help her to stay healthy? Assessment criteria Pass Merit Distinction 2.1 Outline the meaning of RI/GDA provide a basic outline of what is meant by RI/GDA provide a clear outline of what is meant by RI/GDA No Distinction for this AC 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 9

10 Task 4 You must ensure your work in Tasks 4a, 4b, and 4c address assessment criteria 3.1 and 3.2. You can refer to the assessment criteria at the end of the Task. This is a recipe for Cream of Tomato Soup served with Cheesy Bread Tomato Soup 50g of butter 25g of streaky bacon 100g of diced onion 50g of diced carrot 1 clove of garlic, crushed 50g of plain white flour 1 tin of chopped tomatoes 25g of tomato puree 2 pints of stock 1 herb sachet 10 fluid oz. of cream 2 tsps of sugar ½ tsp salt ½ tsp pepper Cheesy Bread 3 slices of a white French stick 25g of butter 50g mature cheddar cheese Method for the Soup Cream of Tomato Soup with Cheesy Bread 1. Melt the butter and add the streaky bacon, diced onion, carrot and crushed garlic and cook until lightly browned. 2. Mix in the flour and cook the roux to a sandy texture. 3. Remove from the heat and mix in the tomato puree. 4. Return to the heat, gradually add the hot stock bringing to the boil with each addition of stock. 5. Add the tinned tomatoes. 6. Bring to the boil stirring all the time and add the herb sachet and simmer for 40 minutes. 7. Place the soup in batches in the liquidizer and liquidize until the soup is smooth. 8. Season to taste with salt, pepper and sugar. 9. Return to the pan and add the cream, being careful not to boil the soup. Please read the method for the cheesy bread on the following page. 10

11 Method for the Cheesy Bread 1. Lightly toast the slices of French stick. 2. Butter and sprinkle on the cheese. 3. Grill under a hot grill until golden brown. 4. Serve with the soup. 4a. Identify the healthy features of the recipe for Cream of Tomato Soup served with Cheesy Bread. 4b. Identify the less healthy features of the recipe for Cream of Tomato Soup served with Cheesy Bread. 11

12 4c. How could you change the recipe for Cream of Tomato Soup served with Cheesy Bread to make it healthier? Give examples. 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 12

13 What you need to hand in after your external assessment At the end of the timed external assessment you ll hand in the following work 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 the Task number, your name, centre name, centre number and your learner number you ve signed the learner declaration on the front page of this external assessment paper. Any remaining time can be spent checking your responses to the Tasks. This is the end of the external assessment. 13