Cambridge A Level Food Studies 9336 — 2013 Oct/Nov Paper 2 · Variant 1

1 Different methods of cooking can be used to create attractive, appetising dishes. (a) Prepare at least four dishes to illustrate this statement. One of the dishes should include meat. Indicate the method(s) of cooking used in each dish. (b) Prepare a skilful dish which includes at least one good source of calcium. In your written answer: (i) discuss the possible reasons for toughness in meat and suggest ways of tenderising meat before cooking; (ii) describe and explain the changes which take place when tough meat is cooked by a moist method; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 2 Sugar has a wide variety of uses in the preparation of dishes. (a) Prepare at least four dishes to illustrate this statement. Indicate the uses of sugar being demonstrated in each dish. (b) Prepare a skilful dish which includes at least one good source of calcium. In your written answer: (i) indicate six different ways to reduce sugar consumption; (ii) identify and discuss three problems which could be associated with a diet high in sugar; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b). 3 Colour can be created when cooking dishes, or it can be due to the ingredients chosen. (a) Prepare at least four dishes to illustrate this statement. State how colour has been created or introduced to each dish. (b) Prepare a skilful dish that includes at least one good source of calcium. In your written answer: (i) list four natural ingredients which would introduce colour to dishes and give two advantages and two disadvantages of artificial additives which colour food; (ii) identify and explain three ways in which heat changes the colour of food; (iii) give practical reasons for your choice of dishes; (iv) state the nutritional value of the dish chosen in (b).