Cambridge A Level Food Studies 9336 — 2011 Oct/Nov Paper 2 · Variant 1

1 Eggs can be used in a variety of ways when preparing dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish that has a low fat content. In your written answer: (i) discuss the advantages and disadvantages of including eggs in family meals; (ii) describe and explain the effect of heat on eggs; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 2 High Biological Value (HBV) protein is an essential nutrient in a balanced diet. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish that has a low fat content. In your written answer: (i) discuss the availability of HBV protein foods locally; (ii) explain ways in which vegetarians can obtain an adequate supply of HBV protein in their diet; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 3 Fresh and preserved fruits and vegetables can be used in a variety of ways when preparing dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish that has a low fat content. In your written answer: (i) identify four types of preserved fruits and vegetables available locally and in each case explain why they will keep longer; (ii) discuss the advantages and disadvantages of using preserved fruit when preparing dishes; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b).

Mark scheme: 1 Recipe Choice (a) (i) Four dishes, each showing a different use of eggs. (4 × 1) [4] (ii) Suitability of dish selected to show that use. (4 × ½) [2] (iii) Variety of skills without repetition. (4 × ½) [2] (b) (i) Low fat dish (1) [1] (ii) Degree of skill avoiding repetition with Section (a). (1) [1] (maximum 10) Time Plan (maximum 8) Written Answer (i) Advantages and disadvantages of using eggs HBV protein – fat – iron – vitamin A / retinol – vitamin D / cholecalciferol – riboflavin – cheap – readily available – used for both sweet and savoury dishes – versatile – cook quickly – easily digested if lightly cooked – but yolk contains animal fat – saturated – contains cholesterol – may block arteries – linked to CHD – difficult to digest if hard boiled / overcooked – ideal conditions for bacterial growth – Salmonella – food poisoning – 10 points covering advantages and disadvantages (2 points = 1 mark) [5] (ii) Effect of heat on eggs Protein coagulates – egg white at 60 °C – egg yolk at 70 °C – yolk thickens – becomes powdery / dry – transparent egg white becomes opaque – forms a gel – becomes rubbery – black ring may form around yolk of hard-boiled eggs – ferrous sulfide – sulfur in egg white protein – iron in yolk – 10 points (2 points = 1 mark) [5] (iii) Practical reasons for choice. [4] (iv) Nutritional value of dish chosen in (b). [4] (maximum 18) GCE A LEVEL – October/November 2011 9336 02 Results and Serving (a) At least four dishes, each showing a different use of eggs. Marks to be allocated for each dish according to degree of skill and variety of foods. (Range 5–7) [26] (b) Low fat dish – skilful [8] (reduce maximum if skill is lacking) (maximum 34) GCE A LEVEL – October/November 2011 9336 02