Cambridge A Level Food Studies 9336 — 2005 Oct/Nov Paper 2 · Variant 1

1 Fats and oils can be used in a variety of ways when preparing meals. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish which has a low fat content. In your written answer (i) state the types of fats and oils available locally and give advice on their storage; (ii) discuss the advantages of limiting the amount of fats and oils in the diet; (iii) State: (a) practical reasons for your choice of dishes; (b) the nutritional value of the dish chosen in part (b) above. 2 A wide range of cooking methods can be used for the preparation of dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish which has a low fat content. In your written answer (i) state and briefly explain the methods of heat transfer you have included; (ii) discuss ways of saving fuel when preparing family meals; (iii) State: (a) practical reasons for your choice of dishes; (b) the nutritional value of the dish chosen in part (b) above. 3 A balanced diet must contain High Biological Value (HBV) protein. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish which has a low fat content. In your written answer (i) discuss HBV protein foods available locally; (ii) explain ways in which vegetarians can ensure a sufficient supply of HBV protein in their diet; (iii) State: (a) practical reasons for your choice of dishes; (b) the nutritional value of the dish chosen in part (b) above.