Cambridge A Level Food Studies 9336 — 2012 Oct/Nov Paper 2 · Variant 1

1 Cereals and cereal products are used in a wide range of dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish that includes a good source of iron. In your written answer: (i) identify the cereals and cereal products available locally; (ii) discuss the importance of cereals in family meals; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 2 The texture of a dish can be the result of the method of preparation and cooking. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish that includes a good source of iron. In your written answer: (i) identify and explain how four of the methods of preparation and cooking have affected the texture of the dishes chosen; (ii) suggest other ways to vary the texture of dishes; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 3 Current dietary advice is to increase the intake of Non-Starch Polysaccharide (NSP)/dietary fibre. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a skilful dish that includes a good source of iron. In your written answer: (i) discuss the importance of NSP in the diet; (ii) identify, with reasons, four other dietary guidelines; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b).