Download Exam Techniques - South Axholme Academy

Exam Techniques
AQA GCSE Food Technology
Connect:
Rally Robin:
How many types of pastry can you think of?
Activate:
Lesson Objective:
To develop exam techniques to be able to successfully answer the first
part of the Section A design question.
Success criteria:
I can pick out the key words in the exam question.
I can demonstrate my knowledge and understanding of pastry
products.
I can explain how to achieve full marks for my product sketch.
Section A Design question (June 2015)
What products can you think of
that would get you 3 marks?
Each description should include:
• A product name or identification of the type of product
e.g. rolls,pasties, flans, tarts, plaits, twists, cases,
shells,turnovers, slices, wraps, pies, horns, boats, tray bakes,
vol au vents, jalouise, samosas, profiteroles, eclairs
and any other relevant pastry product are acceptable. Sweet
or savoury products are acceptable.
• Details of ingredients used for filling.
Ideas must include two or more named ingredients
e.g. cheese, cream,eggs,beef, cod, onions, parsley,
blackcurrants
Generic terms e.g. meat, fish, fruit, vegetables, herbs, spices
not acceptable.
• Quality of description
Credit to be given for quality of description. For example:
specific details relating to:
methods e.g. diced apple, chopped onion,
techniques e.g. ganache, drizzled, glazed, decorated,
/garnished, fluted, folded.
• Assembly
e.g. two circles used as top and bottom of a pie.
*Answers should not be repeated and credit
should not be given for repeating items
shown in the example.
Demonstrate:
Look at the ideas below – what mark would you give
them?
Possible ideas:
• Idea 1: Homemade piped choux éclair filled with whipped, piped
cream, fresh raspberries and drizzled with melted Fair Trade
Chocolate on the top.
• Idea 2:Apple and cinnamon turnover.
• Idea 3: Spiced butternut squash and diced red pepper mini pie with a
fluted crust and shortcrust pastry leaves for garnish.
• Idea 4: Sausage, apple and onion roll, made with flaky pastry.
Discuss your answer with your partner. Explain WHY you gave the marks
that you did.
Demonstrate:
Section A Design question:
(June 2015 paper)
A local bakery wants to produce a pastry product that meets the
following design criteria:
Highlight the key words
in this design brief
question.
Remember to read the
WHOLE question
carefully.
What is it asking you to
do?
Activate:
Mark bands:
Credit may also be given for
quality of communication e.g.
evidence of any of the following:
Activate:
How your product sketch will be marked:
Senior Examiner Annotations:
Criteria 1 credited x 1 shortcrust pastry
Criteria 2 credited x 2 apricot compote, vanilla essence
Criteria 3 credited x 3 texture, smell, attractive appearance
Criteria 4 credited x 2 caramelised, homemade apricot
compote
Criteria 5 credited x 2 dimensions, organic
Demonstrate:
Senior Examiner Annotations:
Criteria 1 credited x 1
Criteria 2 credited x 2
Criteria 3 credited x 3
Criteria 4 credited x 2
Criteria 5 credited x 2
Explain WHY this work achieved these marks
Note:
Labelling really is the key to success – this sketch
was relatively simple but the annotation was
clear and detailed. The candidate made sure
that they covered all the design criteria.
ALWAYS read the design brief & question very
carefully.
Demonstrate:
Draw and annotate ONE design idea that fits the design
criteria.
Remember to use the checklist to ensure you cover all
the points.
Peer assess your partner’s work (use purple pen)
Consolidate:
Explain to your partner how you can achieve maximum marks for the design sketching
task.
Connect:
The nutritional profile of a lasagne needs improving.
(i) Give two ways to increase the carbohydrate level of the lasagne. (2 marks)
(ii) Give two ways to decrease the saturated fat level of the lasagne. (2 marks)
Answers:
Give two ways to increase the carbohydrate level of
the lasagne. (2 marks)
Response should focus on improving the nutritional
profile via carbohydrate foods. i.e. starch, sugar and
fibre content as relevant to the lasagne product.
• Addition of extra vegetables
• Specific named vegetables e.g. kidney beans,
potatoes, carrots, chick peas
• Increasing proportion
• Addition of a high fibre/wholemeal foods e.g. as a
topping/accompaniment
• High fibre food specified e.g. Serving with jacket
potatoes/garlic bread/pulses
• Replace beef with protein alternative e.g. Quorn,
soya, pulses as this is higher in dietary fibre.
• Other relevant responses
Give two ways to decrease the saturated fat level of
the lasagne. (2 marks)
• Any two of the following responses 1 mark each
Response should focus on improving the nutritional
profile via reduction in saturated fat.
• Reduce amount of minced beef/cheese
• Only use ingredients with a lower fat content. E.g.
Use low fat cheese, lean beef, skimmed milk
• Use ingredients with less than 5% fat
• Use polyunsaturated fat in place of butter
• Use semi /skimmed milk in the sauce
• Ensure no extra fat is used for cooking the mixture
• Dry fry meat
• Replace beef with Quorn as lower in saturated fat
• Other relevant responses.
Activate:
Lesson Objective:
To develop exam techniques to be able to successfully answer a ten
mark question.
Success criteria:
I can pick out the key words in the exam question.
I can demonstrate my knowledge and understanding of the dietary
needs of a specific group of people (young adult vegetarians).
I can explain how alternative protein foods would be good for their
diet.
Activate:
Section B 10 mark question
Demonstrate:
What key words have you highlighted?
A new lasagne product is being developed to meet the needs of students. Their
consumer profile shown below:
Consumer profile:
* 18 – 25 year old university students.
* Some follow a vegetarian diet.
*Have a limited income.
*Want affordable, healthy food.
Using the information in the profile, discuss how the lasagne could be developed to
meet the needs of the students.
You should make reference to the use of alternative protein foods in your answer.
Quality of Written Communication will be assessed in this question.
Activate:
Mark Bands
Activate:
What
should
you
include in
your
answer?
Activate:
Demonstrate:
Produce a mind map or a paragraph plan to help you answer the lasagne development question.
Homework:
Write your answer for homework.
Consolidate:
Q & A to check knowledge and understanding of key facts to ensure a high mark.