Cambridge A Level Food Studies 9336 — 2006 Oct/Nov Paper 2 · Variant 1

1 Fresh and preserved fruit can be used in the preparation of a wide range of sweet and savoury dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish which is rich in calcium. In your written answer (i) state, with examples, different ways in which preserved fruit is available locally and give advice on their storage; (ii) discuss the advantages of using preserved fruit in the preparation of dishes; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 2 A wide range of cereals and cereal products can be used in the preparation of sweet and savoury dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish which is rich in calcium. In your written answer (i) state the variety of cereals and cereal products available locally and give advice on their storage; (ii) discuss the importance of cereals and cereal products in the diet; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 3 The texture of dishes is the result of different methods of preparation and cooking. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish which is rich in calcium. In your written answer (i) name four of the methods of preparation and cooking you plan to use during the Practical Test and, in each case, explain how the texture of the dish is achieved by the method used; (ii) discuss other methods of varying the texture of dishes; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b).