As you work through the paper, the questions will get progressively more challenging. You must attempt all questions. The examination paper contains different types of questions: multiple choice short answer design questions extended writing.
Knowledge & understanding of........ Exam paper structure: single paper – grades from A* - G Each Food Technology exam paper will be structured in the following way: I suggest you spend the following maximum time on each question Q1-10 = 10 mins, Q11 = 20 mins Q12 = 20 mins Q13 = 15min Q14 = 20 mins Spend at least 5 mins checking back over your paper.
Top Tips Read each question carefully before before you respond. Always look at the amount of marks awarded for each question in brackets. This will give you a good indication of how many points need to be raised in your response. Time your answers Plan your extended writing answers Check each question and your answer as you complete each one. Allow yourself time to ead through the questions and answers towards the end of the exam
Command words –As a general rule, the following command words are what you have to do in order to gain the marks.
Exam papers No tiers – range G – A* 90 minute examination 80 marks available Worth 40% of overall qualification. Same format each year 14 questions Students must answer with a black pen Make sure you stay within the lines of the answer space or the examiner won’t see it or mark it. Bullet points are good Plan on scrap paper or on a ‘blank page’ in the paper booklet – the examiner won’t see it
Questions 1 – 10: Multiple choice (10 marks)The paper starts off with 10 multiple-choice questionsAnswerStudents simply have to enter a cross in the relevant box to record theirresponse.Question 11(a): Name and give the use of tools and equipment (4 marks)Question 11 starts with four marks awarded to students for either naming orgiving the use of tools and equipment. The tools and equipment will be laid outin a table format.Question 11(b) – : Knowledge and understanding of food technology(15 marks)Subsequent question parts comprise short-answer type.Examiner commentsAn `explain’ type question requires a statement and then a justification in order to beawarded full marks
Question 12: Designing products (16 marks)Question 12 enables students to respond creatively to a given needand detailed specification,You will be asked to use sketches and notes to show two differentdesign ideas for the ???????? that meet the given specification points.Examiner commentsPlease note. The second design solution must be conceptually andtechnically different in design and construction and not simply variationson a theme. Students must use annotated sketches in the boxes provided inorder to design a product that satisfies the criteria outlined in the designspecification.No drawing equipment needs to be provided for this exam so clear annotatedsketches in pencil are sufficient. The annotation is extremely important forshowing the examiner how the design idea satisfies each of the specificationcriteria.
Question 13: Analysing products (16 marks)You will be given a labelled diagram of a specific product and youare required toanswer a series of questions relating to itExaminer commentsThis short-answer type question is very similar to an ‘explain’ question. Youmust stateand justify. In this case the answer is awarded a mark for each propertyand justification.Question 14: Knowledge and understanding of food technologyincluding extended-writing style questions (19 marks)Some part questions will require an extended-writing responseExaminer commentsThis ‘discuss’ question requires students to write an extended-writing styleresponse.This question has a levels mark scheme.Writing communicates ideas effectively, using a range of appropriately selectedD&T terms and organising information clearly and coherently. The student spells,punctuates and uses the rules of grammar with considerable accuracy.
Q14 Structured – moredemandinghigher level to differentiate Questions at Stretch and challenge, including extended writing
Bacteria/Micro-organisms Preservation of food Nutrients - Carbohydrates, Fats, Proteins, Vitamins & Minerals Sources Function in the body Individual Dietary needs Deficiency / Excess Equipment – you will need to identify and explain their use, whilst giving an example Eggs – storage, nutrition, function, cooking, Vegetables – types, seasonal (UK seasons) Industrial food preparation / processing techniques Cook chill process Sustainability issues and food High Risk Foods Control Systems in the Food Industry Food Safety Act 1990 Quality Assurance Quality Control Food Labelling Fats and Cholesterol CAM equipment used in the kitchen (Computer Aided Manufacture) CAD (Computer Aided Design)