Cambridge A Level Food Studies 9336 — 2010 Oct/Nov Paper 2 · Variant 1

1 Raising agents are used to lighten the texture of dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish that includes herbs or spices. In your written answer: (i) identify raising agents which can be used in the preparation of dishes and explain how they cause mixtures to expand; (ii) state and explain rules to follow when using named raising agents; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 2 Fats and oils have many uses in the preparation of dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish that includes herbs or spices. In your written answer: (i) discuss different functions of fats and oils in cooking; (ii) identify the fats and oils available locally and give advice, with reasons, on their storage; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 3 Many processes in the preparation and cooking of dishes result in thickening and setting. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish that includes herbs or spices. In your written answer: (i) name and explain three methods of thickening and setting; (ii) discuss other ways 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).