Cambridge A Level Food Studies 9336 — 2009 Oct/Nov Paper 2 · Variant 1

1 Many methods of cooking can be used in the preparation of dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish which uses yeast as the raising agent. In your written answer: (i) name two moist methods of cooking and two dry methods of cooking; state the advantages and disadvantages of one of the named dry methods of cooking and one of the named moist methods of cooking; (ii) discuss the use of raw foods in family meals; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 2 Many types of milk and milk products can be used in the preparation of dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish which uses yeast as the raising agent. In your written answer: (i) list the types of milk and milk products available locally; give advice on the purchase and storage of fresh milk; (ii) identify four methods of preserving milk and explain the principles of preservation for each method; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 3 Herbs and spices can be used to vary the colour and flavour of dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish which uses yeast as the raising agent. In your written answer: (i) name four herbs and four spices and give one example of the use of each; give advice on the use and storage of herbs and spices; (ii) discuss other ways of adding colour and flavour to dishes; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b).