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General Certificate of Secondary Education Design and Technology: Food Technology Mark Scheme Sample paper Mark schemes are prepared by the Principal Examiner and considered, together with the relevant questions, by a panel of subject teachers. This mark scheme includes any amendments made at the standardisation meeting attended by all examiners and is the scheme which was used by them in this examination. The standardisation meeting ensures that the mark scheme covers the candidates’ responses to questions and that every examiner understands and applies it in the same correct way. As preparation for the standardisation meeting each examiner analyses a number of candidates’ scripts: alternative answers not already covered by the mark scheme are discussed at the meeting and legislated for. If, after this meeting, examiners encounter unusual answers which have not been discussed at the meeting they are required to refer these to the Principal Examiner. It must be stressed that a mark scheme is a working document, in many cases further developed and expanded on the basis of candidates’ reactions to a particular paper. Assumptions about future mark schemes on the basis of one year’s document should be avoided; whilst the guiding principles of assessment remain constant, details will change, depending on the content of a particular examination paper. Further copies of this Mark Scheme are available to download from the AQA Website: www.aqa.org.uk Copyright © 2010 AQA and its licensors. All rights reserved. COPYRIGHT AQA retains the copyright on all its publications. However, registered centres for AQA are permitted to copy material from this booklet for their own internal use, with the following important exception: AQA cannot give permission to centres to photocopy any material that is acknowledged to a third party even for internal use within the centre. Set and published by the Assessment and Qualifications Alliance. The Assessment and Qualifications Alliance (AQA) is a company limited by guarantee registered in England and Wales (company number 3644723) and a registered charity (registered charity number 1073334). Registered address: AQA, Devas Street, Manchester M15 6EX Dr Michael Cresswell Director Genera 3 Food Technology – AQA GCSE Mark Scheme for sample paper SAMPLE PAPER DESIGN AND TECHNOLGY: FOOD TECHNOLOGY MARK SCHEME This mark scheme is intended as a guide to the type of answer expected but is not intended to be exhaustive or prescriptive. If candidates offer other answers which are equally valid they must be given full credit. Responses are to be assessed according to the quality of the work rather than the number of points included. The following level descriptors are intended to be a guide when assessing the quality of a candidate’s response. Low The candidate has a basic but possibly confused grasp of the issues. Few correct examples are given to illustrate points made. This candidate does not have a clear idea of what s/he is writing about Intermediate The candidate has some knowledge but there will be less clarity of understanding. Some correct examples given to illustrate points made. This candidate knows what s/he is writing about but is confused in part. High The candidate has a thorough understanding of the issues and has provided relevant examples to support the knowledge shown. This candidate knows what s/he is writing about and provides clear evidence of understanding. 4 Section A 1 (a) Candidates should respond by producing 2 annotated sketches. For each sketch: Design ideas should be for a savoury hand held pastry, which includes a savoury filling, appeals to consumers from different cultures and offers sensory appeal. Ideas should be communicated through sketches, including 2D, 3D or cross section. Annotation should show: Suitability for a hand held, pastry product e.g. Non crumbly, /greasy, small size, not too hot to touch. Should include a savoury filling e.g. meat, poultry, egg, cheese, fish, and vegetable based ingredients. Suitability for providing sensory appeal e.g. aroma, colour, texture, shape, variety of flavours, finishing techniques…. Appeal to consumers from different cultures e.g. may refer to use of spices, multicultural ingredients e.g. curry, sweet and sour flavours, range of vegetables used, sweet potatoes, halal meats... Credit may also be given for extra design information e.g. Finishing techniques, cooking / preparation methods, portion control. Marks awarded as follows: For each sketch: Sketch and/or annotation attempted but only one design criteria met May be an inappropriate choice of product 0-2 marks Sketch / annotation shows basic ideas for a relevant product that meets most of the design criteria – but may not be clearly communicated 3-4 marks Recognisable sketch / annotation showing good communication of main features and fitting all the design criteria for a relevant product 5-6 marks 2 x 6 marks 5 12 marks Food Technology – AQA GCSE Mark Scheme for sample paper 1 (b) (i) Candidates should produce a plan for making using the chart given Candidate should show an awareness of different aspects of planning that make up a production system e.g. at least one reference to some of the following may be included: Hygiene and safety checks Personal hygiene Kitchen hygiene Food hygiene Safety points for workers Stages of making Clear, logical schedule Specialist terminology-named processes Key times Key temperatures Quality control checks Size/portion control Weighing of ingredients shape Feedback from control checks Finishing techniques used *Answers may appear in any column. *Do Not credit packaging, metal detection or bulk production as this is a test kitchen Marks awarded as follows: 1 (c) Simplistic answer giving limited or no relevant planning 0-2 marks Some parts detailed, may not be logical, some key areas for successful production omitted 3-4 marks Logical planning with a range of different information 5-6 marks Answer showing logical plans, clarity of instruction and detail 7-9 marks 9 marks Candidates should identify a suitable material for packaging their product i.e. Plastics , polystyrene, paper, paperboard Marks awarded as follows: Incorrect answer 0 marks Correct answer 1 mark 6 1 mark 1 (d) Candidates should give two reasons for choice of packaging material e.g. may be thermo plastics, moulded into shapes Strong cheap Easy to stack and store Withstands heat if heated in container May be suitable for reheating in microwave Withstands low temperatures of freezer Other relevant answers Marks awarded as follows: 1 (e) Incorrect answer One correct answer Two correct answers 0 marks 1 mark 2 marks 2 marks Many consumers use certain products to boost their energy. Explain how your design idea would provide consumers with energy. Flour used in pastry will provide energy Fat used in pastry will provide energy May also mention nutrients present which will provide energy e.g. Carbohydrate for energy, Fat for energy, Vitamin B for energy Marks awarded as follows: For each nutrient noted: Incorrect answer Named ingredients/nutrients 0 marks 1-2 marks 2 marks 7 Food Technology – AQA GCSE Mark Scheme for sample paper 1 (f) Explain how your chosen design idea could be developed for consumers with different economic needs. Candidates should identify that economic needs relates to financial capability of consumers. May change ingredients to suit economic status e.g. replace ingredient with cheaper varieties. Buying ingredients in bulk reduces the cost. Using foods in season supports cheaper overall costs therefore reduced prices Other relevant points made. Marks awarded as follows: Incorrect answer 0 marks Answer gives basic idea for changing 1-2 marks Answer gives at least one change with a reason or two changes without a reason 3 -4marks Total marks for the question TOTAL MARKS FOR SECTION A 8 4 marks 30 marks 30 MARKS SECTION B 2 (a) Research has shown an increase in the sales of frozen food products over recent years. Why are frozen food products popular with consumers? Lifestyle changes Less family meals Less time to prepare meals or shop for fresh foods Lack of practical skills Consistency of products Introduction of new technologies/packaging enables food to have longer shelf life People want to try new ideas e.g. steamed frozen veg Large variety available to meet needs of a variety of consumers ( may give examples for extra credit) Less cooking taking place at home and in school so ready prepared foods popular Food out of season can be purchases Marks awarded as follows: Incorrect answer 0 marks One or two simplistic basic answers given 1-2 marks Answer describes several reasons, some may be extended answers giving full explanations 3-5 marks 5 marks 2 (b) What are the disadvantages of using frozen food products? Storage bulky. cost of electricity for freezers Lack of variety Increased cost over fresh foods Pay for packaging as well as foods Some lack of nutrients possible Need to plan ahead Other relevant answer Marks awarded as follows: Incorrect answer 0 marks One or two simplistic basic answers given 1-2 marks Several reasons, some may be extended answers giving full explanations 3 marks 9 3 marks Food Technology – AQA GCSE Mark Scheme for sample paper 2 2 (c) (d) How do food workers ensure frozen foods are stored at safe temperatures? Food workers By keeping frozen foods in a freezer Regular checking of freezer temperatures Checking instructions for storage on food packaging Shutting doors /lids of freezer after use Checking food load line levels Checking frozen foods for best before dates Regular monitoring/defrosting Trained to use freezer equipment correctly Keeping freezers well maintained according to manufacturers Use of thermometers may mention correct freezer temp -18/-24 Regular monitoring Correctly store foods inside Not over packed Marks awarded as follows: Incorrect answer 0 marks One or two simplistic basic answers given 1-2 marks Answer describes several reasons, some may be extended answers giving full explanations 3-4 marks Detailed responses giving range of responses 5-6 marks Explain how computers can help to monitor that freezers are kept at the correct temperature for safe food storage. Monitor temperature automatically Sounds alarm if temperature drops below safe level Can be monitored 24 hours Without the need for staff to oversee. Thermostatically controlled Sensors may be used Alarms if temperatures are interrupted( e.g. power cuts) Marks awarded as follows: Incorrect answer One correct answer showing some understanding Well explained detailed answer 10 0 marks 1 mark 2 marks 6 marks 2marks 2 (e) How do food workers and consumers ensure that cooked, frozen foods are safe to eat? Following manufactures instructions for cooking times Checking temperature of oven/microwave Thawing food as directed before use E.g. thawing chickens completely Using frozen food before use by date Identifying best before date using stock rotation of frozen foods Use of a food probe May explain correct use of food probe e.g. checking reading before use, prevention of cross contamination To check food thoroughly cooked before serving Personal hygiene rules followed at all times when cooking foods Marks awarded as follows: Incorrect answer 0 marks One or two simplistic basic answers given 1-2 marks Answer describes several reasons, some may be extended answers giving full explanations 3-4 marks Total marks for question 11 4marks 20 marks Food Technology – AQA GCSE Mark Scheme for sample paper 3 (a) Candidates should use the chart to identify the product that best meets the needs for a healthier option diet. Product A is the best nutritionally. although product B can only be accepted with correct well explained reasons e.g. healthier option for those consumer needing to increase weight or energy levels Reasons for choice: Lower in kcals /carbohydrates For consumers monitoring calorie intake Higher in protein For growth and energy repair Lower in fat Therefore less impact on health related conditions e.g. heart disease Higher in dietary fibre Improves digestions and elimination of waste. Lower in salt Reduces risk of high blood pressure Healthier options will help avoid future health problems Marks awarded as follows: For each development given. Incorrect answer 0 marks Give simple reasons why product is healthier option 1-2 marks Shows good knowledge of developments and reasons 3-4 marks Detailed information and examples given showing good knowledge of healthy options 5-6 marks 3 (b) Complete the chart below to describe two developments that will improve the nutritional value of the given product. Development ideas for an additional protein to product A Adding extra or different type of fish adding cheese to base or topping -Grated, sliced Chopped nuts Peas Beating an egg into the potato mixture Adding egg to the base May give reasons for choice – related to developments given Ingredient chosen is high in protein First class/HBV /LBV proteins may be credited if mentioned May also add functions of protein growth, energy Also add colour/texture/flavour to also give sensory appeal/decorative 12 6 marks Marks awarded as follows: For each development given. Incorrect answer Gives an appropriate development but incorrect Shows good knowledge of developments 0 marks 1 -2 marks 3-4 marks 4 marks Development ideas for improving the fibre content of product B. Replace flour with higher fibre content , part or whole e.g. wholemeal flour Add grains to top Addition of nuts Adding vegetables to filling e.g. carrots.potatoes,peas,beans Reasons for choice related to developments given: Wholemeal flour adds fibre Sensory appeal allowed e.g. Addition of colour/texture Marks awarded as follows: For each development given. Incorrect answer Gives an appropriate development but incorrect Shows good knowledge of developments 0 marks 1-2 marks 3-4 marks 4 marks Development ideas for serving suggestions that will add vitamins to a fish pie. For vitamin A addition of dairy products carrots For vitamin B addition of cereal, potatoes, rice, pasta For vitamin C addition of green vegetables Any reasons for choice must related to serving suggestions developments given: i.e. Marks awarded as follows: For each development given. Incorrect answer 0 marks Gives an appropriate development but incorrect 1-2 marks Shows good knowledge of developments and reasons. Will state both ingredient and match this to correct micronutrient 3-4 marks 4 marks 13 Food Technology – AQA GCSE Mark Scheme for sample paper 3 (c) Explain one way a fish pie product could contribute towards 5 a day. 5 a day refers to diets providing 5 portions of fruit and/or vegetables a day Fish pie could contributes to this by providing Addition of any vegetables e.g. carrots , leeks, swede, sweetcorn, onion, additions can be to topping or filling Do not accept potatoes* Marks awarded as follows: For each development given. Incorrect answer Response explains what 5 a day means Example given of how fish pie contributes 0 marks 1 mark 2 marks Total marks for question 14 2 marks 20 marks 4 (a) Explain why a biscuit manufacturer may use the following (a) (i) A piping bag and nozzle answers may refer to shape portion size colour/attractive/appealing different sizes /methods can add interest Even topping compared to hand Consistency can be maintained with skilled worker Marks awarded as follows: Incorrect answers Some detail given in answers Several correct responses given some in detail 0 marks 1-2 marks 3 marks 3marks (a) (ii) Digital scales Consistency Less errors made compared to human error Accuracy to very small numbers less skilled workforce mixture can be repeated accurately Marks awarded as follows: Incorrect answers Some detail given in answers Several correct responses given some in detail 0 marks 1-2 marks 3marks 3marks (a)(iii) Food additives May mention different types of food additives used in biscuit manufacturer e.g. Preservatives To extend shelf life Colourings To add colour Natural/artificial flavourings To add flavour e.g. lemon Emulsifiers Bulking agents etc 15 Food Technology – AQA GCSE Mark Scheme for sample paper Marks awarded as follows: Incorrect answers Some detail given in answers Several correct responses given some in detail 0 marks 1-2 marks 3-6 marks 6marks 4 (b) Why is a manufacturing specification used in the food industry? List of points to be followed to enable product to be made identically without workers referring back to the designers Allows for consistency of production Marks awarded as follows: Incorrect answers marks Some detail given in answers marks 4 (c) 0 1-2 2marks List six items of information that may be included in a manufacturing specification for a prototype chocolate biscuit Manufacturing specification may give any of following: Covering either biscuit or coating Temperatures Times Thickness of chocolate Thickness of biscuit Ingredients to be used Quantities of ingredients to be used Equipment Control checks Storage details Nutrient content e.g. 4% fat Final selling price Up to 6 specification points. May be presented as simplistic one word answers, detailed descriptions or a generic responses covering biscuits in general or related directly to a chocolate biscuit. Marks awarded as follows: Incorrect answers Up to 6 correct responses given some in detail 0 marks 1-6 marks 6marks 20 marks Total marks for the question 16 5 (a) Explain why the following ingredients are used in a cake mixture. Castor sugar : Finer than granulated Easier to mix in More even texture Baking powder To give rise to the mixture Aerates mixture Without this mixture would remain flatter Used in place of SR flour Eggs Provide enrichment Raising properties Add colour to mixture Marks awarded as follows: 5 (b) Incorrect answer 0 marks Answer gives some correct simplistic answers 1-2 marks Shows good knowledge of ingredients 3-4 marks Shows good knowledge of reasons why ingredients are used. Some responses may be in more detail than others but a correct response is given in each area. 5-6 marks Candidates complete the table below to show the causes of each problem and how each problem may be prevented. Problem Cause Prevention An orange pip is found in the cake -control checks not completed -no visual checks made - Regular monitoring via control checks -Training for staff -sieving juice before adding to mixture Unskilled staff The top of the cake cracks open -Incorrect weighing of ingredients -insufficient control checks - temperature of oven too hot -Cooked too quickly -Insufficient mixing in of baking powder 17 - weigh using digital/electronic scales - temperature checks -thorough mixing of ingredients 6 marks Food Technology – AQA GCSE Mark Scheme for sample paper Marks awarded as follows: For each problem given. Incorrect answer 0 marks Answer gives correct cause, 1 mark Shows good knowledge of both cause and how to prevent the problem happening again 2 marks 2 x 2 marks ( c) 4 marks The results of control checks made on batches of fruit cakes are shown below. Identify the cause of contamination in each example Mould = biological contamination Metal detector = physical contamination Ph test = chemical contamination Marks awarded as follows: Incorrect answer Correct answers given as above 3 x 1 marks 0 marks 1-3 marks 3marks Mould: visual checks Temperature control Keep covered to prevent cross contamination Checking date mark on ingredients Metal detector: Checking visually Routine maintenance of equipment Checks no lose or damaged parts on equipment used Not using staples in food packaging Ph Checking on ingredient used Correct proportions Staff training Marks awarded as follows: Incorrect answer Correct answers given as above 3 x 1 marks 0 marks 1-3 marks 3marks 18 5 (d) Explain why some control checks are made by computers. Accuracy Less human error Eliminates danger for some checks Computers can carry out checks 24 hours a day Need for less staff therefore cheaper (although initial set up costs higher) Credit specific examples e.g. ph Saves manufacturer time Marks awarded as follows: Incorrect answer 0 marks Answer gives some methods, or some answers may be in detail 1-2 marks Shows good knowledge of several ways consistency is gained. 3-4 marks 4 marks Total marks for the question 20 marks 19 Food Technology – AQA GCSE Mark Scheme for sample paper 6 (a) Explain what is meant by the following terms: Free range foods Foods that are produced allow animals to live in natural conditions E.g. free range chickens/eggs Allowed to live outside Not battery cages Humane conditions Marks awarded as follows: Incorrect answers Some detail given in answers marks Several correct responses given some in detail marks 6 (b) 0 marks 1-2 3 3marks Food miles Concerns over distance food travels Damaging chemicals used to keep foods in good condition. Pay less for product but not always cheaper. often more expensive Air miles concern over distance food travels increasing pollution May not be available in your home areas. Marks awarded as follows: Incorrect answers Some detail given in answers Several correct responses given some in detail 0 marks 1-2 marks 3 marks 3marks 6 (c) Sustainable food sources Foods that can be reproduced in the future Methods of farming used to ensure food source does not run out Does not endanger future food production or put food source in danger E.g. fish stocks, sea fishing quotas Marks awarded as follows: Incorrect answers Some detail given in answers Several correct responses given some in detail marks 0 marks 1-2 marks 3-4 Total marks for question TOTAL MARKS FOR SECTION B Total marks for paper 120 20 4marks 10marks 90 MARKS