Help with understanding the structure of the Edexcel Food Technology GCSE written exam.

1. EDEXCEL
Food Technology
GCSE Examination Papers

2.  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.

3. 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.

4. 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

5. Command words –
As a general rule, the following command words are what
you have to do in order to gain the marks.

6. 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

7. Questions 1 – 10: Multiple choice (10 marks)
The paper starts off with 10 multiple-choice questions
Answer
Students simply have to enter a cross in the relevant box to record their
response.
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 or
giving the use of tools and equipment. The tools and equipment will be laid out
in a table format.
Question 11(b) – : Knowledge and understanding of food technology
(15 marks)
Subsequent question parts comprise short-answer type.
Examiner comments
An `explain’ type question requires a statement and then a justification in order to be
awarded full marks

8. Question 12: Designing products (16 marks)
Question 12 enables students to respond creatively to a given need
and detailed specification,
You will be asked to use sketches and notes to show two different
design ideas for the ???????? that meet the given specification points.
Examiner comments
Please note. The second design solution must be conceptually and
technically different in design and construction and not simply variations
on a theme. Students must use annotated sketches in the boxes provided in
order to design a product that satisfies the criteria outlined in the design
specification.
No drawing equipment needs to be provided for this exam so clear annotated
sketches in pencil are sufficient. The annotation is extremely important for
showing the examiner how the design idea satisfies each of the specification
criteria.

9. Question 13: Analysing products (16 marks)
You will be given a labelled diagram of a specific product and you
are required to
answer a series of questions relating to it
Examiner comments
This short-answer type question is very similar to an ‘explain’ question. You
must state
and justify. In this case the answer is awarded a mark for each property
and justification.
Question 14: Knowledge and understanding of food technology
including extended-writing style questions (19 marks)
Some part questions will require an extended-writing response
Examiner comments
This ‘discuss’ question requires students to write an extended-writing style
response.
This question has a levels mark scheme.
Writing communicates ideas effectively, using a range of appropriately selected
D&T terms and organising information clearly and coherently. The student spells,
punctuates and uses the rules of grammar with considerable accuracy.

10. Front page

11. Q1-10 Multiple choice
Used to introduce students to questions in a comfortable way
Questions are ramped

12. Q11 Themed
 First part - recognition of tools/equipment and
their use.

13. Q11 Themed

14. Q11 Themed

15. Q12 Design task
 Question allows students to use creativity to
gain marks

16. Q13 Analysing products
 Students asked to answer question on a
specific product

17. Q13 Analysing
products

19. Q14 Structured – more
demandinghigher level to differentiate
 Questions at
 Stretch and challenge, including
extended writing

21.  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)