Download Mark Scheme for Food Technology Practice Paper and more Lecture notes Nutrition in PDF only on Docsity!
GCSE (9–1)
J309/01 Food Preparation and Nutrition
Practice Paper
MARK SCHEME
Duration: 1 hour 30minutes
MAXIMUM MARK
Version: Final
Last updated: 08/12/
(FOR OFFICE USE ONLY)
This document consists of 16 pages
PREPARATION FOR MARKING
SCORIS
MARKING INSTRUCTIONS
- Make sure that you have accessed and completed the relevant training packages for on-screen marking: scoris assessor Online Training ; OCR Essential Guide to Marking.
- Make sure that you have read and understood the mark scheme and the question paper for this unit. These are posted on the RM Cambridge
Assessment Support Portal http://www.rm.com/support/ca
- Log-in to scoris and mark the required number of practice responses (“scripts”) and the number of required standardisation responses.
YOU MUST MARK 10 PRACTICE AND 10 STANDARDISATION RESPONSES BEFORE YOU CAN BE APPROVED TO MARK LIVE SCRIPTS.
MARKING
- Mark strictly to the mark scheme.
- Marks awarded must relate directly to the marking criteria.
- The schedule of dates is very important. It is essential that you meet the scoris 50% and 100% (traditional 40% Batch 1 and 100% Batch 2) deadlines. If you experience problems, you must contact your Team Leader (Supervisor) without delay.
- If you are in any doubt about applying the mark scheme, consult your Team Leader by telephone or the scoris messaging system, or by email.
- Crossed Out Responses Where a candidate has crossed out a response and provided a clear alternative then the crossed out response is not marked. Where no alternative response has been provided, examiners may give candidates the benefit of the doubt and mark the crossed out response where legible.
Rubric Error Responses – Optional Questions Where candidates have a choice of question across a whole paper or a whole section and have provided more answers than required, then all responses are marked and the highest mark allowable within the rubric is given. Enter a mark for each question answered into RM assessor, which will select the highest mark from those awarded. (The underlying assumption is that the candidate has penalised themselves by attempting more questions than necessary in the time allowed.)
- Always check the pages (and additional objects if present) at the end of the response in case any answers have been continued there. If the candidate has continued an answer there then add a tick to confirm that the work has been seen.
- Award No Response (NR) if:
- there is nothing written in the answer space. Award Zero ‘0’ if:
- anything is written in the answer space and is not worthy of credit (this includes text and symbols). Team Leaders must confirm the correct use of the NR button with their markers before live marking commences and should check this when reviewing scripts.
- The scoris comments box is used by your team leader to explain the marking of the practice responses. Please refer to these comments when checking your practice responses. Do not use the comments box for any other reason. If you have any questions or comments for your team leader, use the phone, the scoris messaging system, or e-mail.
- Assistant Examiners will send a brief report on the performance of candidates to their Team Leader (Supervisor) via email by the end of the marking period. The report should contain notes on particular strengths displayed as well as common errors or weaknesses. Constructive criticism of the
question paper/mark scheme is also appreciated.
- For answers marked by levels of response: Not applicable in F a. To determine the level – start at the highest level and work down until you reach the level that matches the answer b. To determine the mark within the level , consider the following:
Descriptor Award mark
On the borderline of this level and the one below At bottom of level
Just enough achievement on balance for this level Above bottom and either below middle or at middle of level (depending on number of marks available)
Meets the criteria but with some slight inconsistency
Above middle and either below top of level or at middle of level (depending on number of marks available)
Consistently meets the criteria for this level At top of level
- Annotations
Annotation Meaning
Level 1
Level 2
Level 3
Noted but no credit given
Tick
BP Blank page
Question Answer Mark Guidance 1 (a) (^) • Diabetes / type 2 diabetes
- Eatwell guide recommendation
- Empty food sugar only provides energy
- Heart disease / CHD
- Obesity
- Tooth decay
3 3 x 1 mark Do not accept heart attacks, rotten teeth Make clear that it is to reduce the risk /prevent
1 (b) Free Sugar
- Any named type of sugar e.g. sugar, brown sugar
- Honey,
- Syrups
- Fruit juices/named fruit juice
Not free sugar
- Any named fruit - fresh, frozen or dried
- Any named vegetable - fresh, frozen or dried
- Cheese
- Milk
- Plain yoghurt
4 4 x 1 mark
Do not accept smoothies
Question Answer Mark Guidance 2 (a) • 2 portions 1 1 x 1 mark 2 (b) (^) • Vitamin A / Retinol / Carotene
- Vitamin D
- Vitamin E
- Vitamin K
2 2 x 1 mark
2 (c) (^) • Flexible blade
- Sharp
- Allow you to move easily between the flesh and the bones
- Curved blade allows precision cutting
2 2 x 1 mark
2 (d) (^) • Cyanide fishing - uses explosives to stun or kill fish, making them easier to catch
6 6 x 1 mark 1 mark for naming fishing method and one mark for
- Dredging - metal cages or baskets are towed across the sea floor to catch shellfish.
- Gill netting - curtains of netting which are suspended in the sea into which fish swim.
- Jigging - a grappling hook attached to a line and targets fish
- Long lining - long lines that run for miles, which are strung with baited hooks to attract the fish.
- Pole and line fishing - fishing pole and bait to target fish.
- Purse seining - drawing a large net around a school of fish.
- Traps and pots - wire or wood cages with bait to attract fish are placed on the sea floor.
- Trawling - nets are pulled along the sea floor to catch the fish.
description
Question Answer Mark Guidance 3 (a) • Written report
2 2 x 1 mark
3 (b) Lemon flavour
- Add more lemon juice
- Add more lemon rind
- Reduce the amount of sugar
Crisp pastry
- Bake blind for longer / longer cooking time
- Remove the paper and baking beans and bake for longer
- Cook in a metal tin
- Cook at a higher temperature
4 4 x 1 mark 1 mark for identifying correct area to be improved 1 mark for correct suggestion
3 (c)* (^) • Set up a quiet area / neutral surroundings
- Separate booths / compartments - so not influenced by others
8 Band 3 ( 6 – 8 marks) There is a well developed line of reasoning which is clear and logically structured. The information
- Handle the dough as little as possible - so that the gluten is not developed / prevent pastry being tough
- Do not turn the pastry over when rolling out - as this will add extra flour to pasty / alter proportion of fat to flour
- Roll pastry in one direction only - so that the pastry is even thickness
- Use a lightly floured rolling pin and clean surface to roll pastry out - to prevent change in proportion of fat to flour / prevents drying pastry out
- Use short sharp strokes when rolling - to prevent shrinkage / over stretching
b (b) (^) • Pastry is cooked before a filling is added - to prevent it having a 'soggy bottom' / to ensure the pastry base is cooked
- Pastry has greaseproof paper/foil with baking beans on it cooked and then removed - so that the pastry is cooked before a filling is added / prevents raw / undercooked pastry
2 2 x 1 mark
4 (c) (^) • Named herb / herbs
- Named spice / spices
- Sugar
- Named hard cheese / cheese
2 2 x 1 mark Do not accept eggs
Question Answer Mark Guidance 5 (a)* (^) • Coeliac disease is an autoimmune disease triggered by the protein gluten which is found in the grains wheat, rye and barley.
- Gluten damages the lining of the intestine and prevents nutrients from being absorbed.
- Adults with coeliac disease often have anaemia, weight loss and/or diarrhoea. To prevent anaemia they need to ensure that they have enough iron in the diet - states good sources.
- The medical treatment for coeliac disease is the gluten-free diet.
- Still need to use the Eatwell Guide as the basis for a balanced diet but to make substitute foods which contain gluten for those which don't.
- Gluten is commonly used in bread, pasta, biscuits, cakes and pizza.
- Food manufacturers may also use derivatives of these grains as thickeners.
- Specialist substitute gluten-free products are available.
- Coeliacs can eat any naturally gluten-free foods, such as meat, fish, fruit and vegetables, rice, potatoes, lentils - link to areas of a balanced diet / Eatwell guide
- Can also eat processed foods which don't contain gluten, such as ready meals and soups but need to read labels carefully as gluten may be in some of them e.g. in modified starches
- There are also gluten-free substitute foods available, such as specially made gluten-free bread, flour, pasta, crackers and biscuits.
- There are plenty of both alcoholic and soft drinks which don’t contain gluten: fruit juice, flavoured water,
Band 3 (9–12 marks) There is a well-developed line of reasoning which is clear and logically structured. The information presented is relevant and substantiated. Shows thorough knowledge of assessing the factors that contribute to coeliac having a balanced and nutritious diet
Band 2 (5–8 marks) There is a line of reasoning presented with some structure which is in the most part relevant. A good well-balanced answer showing good knowledge and a clear understanding of with reference assessing the factors that contribute to coeliac having a balanced and nutritious diet
Band 1 (1–4 marks) The information is basic and communicated in an unstructured way. The information is supported by limited evidence and the relationship to the evidence may not be clear. Some analysis and demonstration of knowledge with reference to assessing the factors that contribute coeliac having a balanced and nutritious diet
0 Marks: no response worthy of credit
- Good personal hygiene of workers – hand washing / clean protective overalls / hair tied back etc
- Good hygiene during the cooking – cover and cool all cooked meat as rapidly as possible if not being served hot.
- Do not prepare too far in advance - keeping at safe temperature once cooked exposing
- Use of red chopping boards
- Not thawing meat thoroughly before cooking
- Undercooking meat – bacteria not killed in centre/use of temperature probe / cook to correct temperatures / critical temperatures for cooking meat
- Chilling - allowing meat to cool before putting into chill cabinets or freezer. 90 mins to chill below 8°C
- Use of blast chiller to cool quickly - if not being served hot.
which would be given to consumers about preparing and cooking meat. Band 2 (3 – 4 marks) There is a line of reasoning presented with some structure that is in the most part relevant and supported by some evidence showing an understanding and and explanation of the advice which would be given to consumers about preparing and cooking meat. There will be some specialist terms used although these may not always be used appropriately.
Band 1 (1 – 2 marks) The information is basic and communicated in an unstructured way. The candidate shows limited understanding and and explanation of the advice which would be given to consumers about preparing and cooking meat. Answers may be ambiguous or disorganised. (0) marks : no response worthy of credit
Question Answer Mark Guidance 7 (a) Africa - Rice; wheat; maize, and cornmeal. Australia - wheat, oats, barley Bangladesh - rice, Brazil - maize Canada - wheat, oats, barley, rye Caribbean - flour, cornmeal, rice China - wheat, rice, maize Eastern Europe - spelt, potatoes Europe - wheat, rye, potatoes Finland - oats France - maize, barley Germany - barley, India - wheat, rice, Indonesia - rice, Mexico - maize Middle East - wheat Poland - oats
3 3 x 1 mark Accept any correct answer Where Europe / Africa / Middle East / Caribbean has been put in the mark scheme accept any named country within that continent
Russia - wheat, oats, barley, rye, spelt Spain - spelt Thailand - rice, UK - oats, barley. spelt USA - wheat, maize, rye Vietnam - rice, 7 (b) (^) • Low in sugar
- High in fibre
- Low in fat
- Provide slow release energy / can help to control weight – high fibre foods are filling
- Helps to prevent / cancers / diverticular disease / constipation / heart disease / high blood pressure / CHD / haemorrhoids (piles)
- Aids healthy / helps digestive system
- Helps to push other foods through the digestive system / cleans the walls of the intestine
- Linked to lowering blood cholesterol / heart disease
4 4 x 1 mark
7 (c) (^) • Energy
1 1 mark
Question Answer Mark Guidance 8 (a) (i) • Steam 1 1 mark 8 (a) (ii) • Contains a higher amount of gluten than soft flours
- Flour contains gluten which helps to set the pastry
- Gluten forms the structure of the pastry
- The gluten is a protein in the flour
- The gluten helps to set and holds the pastry in its risen shape
2 2 x 1 mark
Candidates must have an statement and explanation which are linked for two marks 1 mark for statement 1 mark for explanation
8 (a) (iii) Dextrinisation 1 1 mark 8 (b) (^) • Contains high risk foods
- Bacteria will multiply quickly at temperatures above 5ºC
- Contains cream
2 2 x 1 mark Must have reference to including high risk food(s) in the cream filled éclair if two marks are awarded
10 (a) (i) (^) Occurs when some fruits and vegetables are cut / peeled It is the reaction between the cut cells and their enzymes are exposed to oxygen This causes the fruit / vegetables to appear brown in colour
2 2 x 1mark
10 (a) (ii) Fruit -
- Apple
- Banana
- Pear
- Avocado Vegetable -
- Potato,
- Swede,
- Parsnip
- Celeriac
2 1 mark for fruit, 1 mark for vegetable Accept any fruit or vegetable which goes brown
10 (a) (iii) • Cook as soon as prepared
- Soak in lemon juice
- Use as soon as prepared
2 1x 2 marks
10 (b) (^) • Poorer blood and blood vessel formation
- Poorer formation of connective tissue/collagen
- Poorer iron absorption
- Poorer/slower wound healing/tissue and cell repair
- Poorer skin/gum condition
- Possibly less protection against infection
- Scurvy
3 1 x 3 marks
