MARK SCHEME for the October/November 2012 series 9336 FOOD STUDIES. 9336/02 Paper 2 (Practical), maximum mark 100
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1 AMBRIDGE INTERNATIONAL EXAMINATIONS GE Advanced Level MARK SHEME for the October/November 2012 series 9336 FOOD STUDIES 9336/02 Paper 2 (Practical), maximum mark 100 This mark scheme is published as an aid to teachers and candidates, to indicate the requirements of the examination. It shows the basis on which Examiners were instructed to award marks. It does not indicate the details of the discussions that took place at an Examiners meeting before marking began, which would have considered the acceptability of alternative answers. Mark schemes should be read in conjunction with the question paper and the Principal Examiner Report for Teachers. ambridge will not enter into discussions about these mark schemes. ambridge is publishing the mark schemes for the October/November 2012 series for most IGSE, GE Advanced Level and Advanced Subsidiary Level components and some Ordinary Level components.
2 Page 2 Mark Scheme Syllabus Paper 1A Recipe hoice (a) (i) Four dishes, each showing use of cereal or cereal product (4 x 1) [4] (ii) Suitability of dish selected to show that use (4 x ½) [2] (iii) Variety of skills without repetition (4 x ½) [2] (ii) Degree of skill avoiding repetition with Section (a)(i) (1) [1] (i) Types of cereals and cereal products available locally rice - barley - maize / corn - millet - wheat - sorghum - cornflour / cornstarch - custard powder - semolina - rolled oats - plain flour - SR flour - rice flour - pasta - breakfast cereals etc. (ii) Importance of cereals in family meals versatile - used for sweet and savoury dishes - can give examples of dishes to show versatility (max.3) - cheap - easy to grow - easy to store - can be stored for a long time - staple food - basis for many meals - carbohydrate / starch - energy - LBV protein - NSP in whole grains - vitamin B - calcium - iron - readily available - filling - etc. 12 points (2 points = 1 mark) [10] (iv) Nutritional value of dish chosen in (b). [4] (a) At least four dishes, each showing use of a cereal or cereal product. Marks to be allocated for each dish according to degree of skill and 2A Recipe hoice (a) (i) Four dishes, each showing a different method of creating texture. (4 x 1) [4]
3 Page 3 Mark Scheme Syllabus Paper (ii) Suitability of dish selected to show creation of texture (4 x ½) [2] (iii) Variety of skills included without repetition (4 x ½) [2] (ii) Degree of skill involved avoiding repetition with Section (a) (1) [1] (i) Preparation and cooking methods to create different textures Examples of possible responses reaming: traps air - light - open texture Whisking: traps air - stretches egg protein - light - open texture Rubbing in: short texture - fat coated with flour - less water added Rolling and folding: develops gluten - stretches to hold air - layers formed houx pastry: high proportion of liquid - turns to steam -large holes Baking: crisp / dry surface - sugar caramelises - firm - protein coagulates - denatures - browns Frying: crisp / dry surface - protein coagulates - browns - as protein denatures - starch dextrinises Boiling / Steaming: soft - starch gelatinises etc. 4 named methods of preparation or cooking 2 points on texture for each named method (ii) Other methods of varying texture of dishes adding nuts or seeds - stir fries, cakes dried fruit - cherry cake, fruit scones fruit - various textures - raw or cooked - crisp, soft, juicy vegetables - variety of textures - raw or cooked - crisp, soft, fibrous blending after cooking - puree soups, smoothies freezing - hardens after preparation - ice cream icing - chocolate chips etc. NB Must not include methods of preparation of cooking 8 points (2 points = 1 mark) [10] (iv) Nutritional value of dish chosen in (b) [4]
4 Page 4 Mark Scheme Syllabus Paper (a) At least four dishes, each showing a different method of creating texture. Marks to be allocated for each dish according to the degree of skill and 3A Recipe hoice (a) (i) Four dishes, each showing a good source of NSP (4 x 1) [4] (ii) Suitability of dish selected to show source of NSP (4 x ½) [2] (iii) Variety of skills included without repetition (4 x ½) [2] (ii) Degree of skill involved avoiding repetition with Section (a) (1) [1] (i) Importance of NSP Indigestible - important for removal of solid waste - absorbs water - softens - swells - adds bulk to waste - stimulates peristalsis - gives intestinal muscles something to grip - for regular elimination of waste - without effort - lowers blood cholesterol - removes toxins - prevents constipation - haemorrhoids - diverticular disease - colorectal cancer - can give feeling of fullness - important in weight management - (12) (ii) Identify, with reasons, four other dietary guidelines. Reduce intake of sugar - link with obesity, tooth decay, diabetes, HD Reduce intake of (saturated) fat - obesity, HD, stroke, breathlessness Reduce intake of salt - hypertension, stroke. Increase intake of fresh fruit and vegetables - NSP, vitamins A and, iron, calcium. 4 guidelines 4 points 4 reasons 4 points 8 points (2 points = 1 mark) [10]
5 Page 5 Mark Scheme Syllabus Paper (iv) Nutritional value of dish chosen in (b). [4] (a) At least four dishes, each showing a good source of NSP. Marks to be allocated for each dish according to degree of skill and
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