Cambridge A Level Food Studies 9336 — 2014 Oct/Nov Paper 2 · Variant 1

1 Time can be saved in many ways when preparing meals. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a yeast dish which demonstrates a high degree of skill. (c) In your written answer: (i) state and briefly explain how time has been saved in the preparation of the dishes chosen in (a); (ii) discuss ways of saving money when planning and preparing 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 yeast dish which demonstrates a high degree of skill. (c) In your written answer: (i) list the types of milk and milk products available locally and give advice on the purchase and storage of fresh milk; (ii) identify five 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 Many processes when cooking result in the thickening and setting of dishes. (a) Prepare at least four dishes to illustrate this statement. (b) Prepare a yeast dish which demonstrates a high degree of skill. (c) In your written answer: (i) name and explain three methods of thickening and setting dishes; (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).

Mark scheme: 1 Section A (a) (i) Four dishes, each showing a different way of saving time [4] (ii) Suitability of dishes selected to show how time is saved [2] (iii) Variety of skills shown without repetition [2] (b) (i) Choice of yeast dish [1] (ii) Degree of skill avoiding repetition with part (a) [1] (c) (i) Method of saving time and brief explanation (× 4); blender – to make breadcrumbs, purée fruit / soup – electric food mixer – preparation of cake / yeast mixtures – food processor – preparation of yeast dough / shortcrust pastry / meringues – microwave oven – melting chocolate / cooking vegetables – pressure cooker – boiling vegetables / stewing meat / steamed puddings / crème caramel – use of convenience foods – tomato purée / stock cubes – tender cuts of meat – can grill quickly – [4] (ii) Foods in season – locally grown – garden produce – special offers – buy in bulk if storage is available – compare prices – consider home brands – markets can be cheaper than shops though quality can be a concern – avoid convenience foods – cheaper cuts of meat – use eggs and milk for HBV protein – complementary proteins – e.g. baked beans on toast or milk with cereals – more than one dish in oven – use all of oven or all of hob for meal – use residual heat – base of pan to fit burner – lids on pans – use of tiered steamer – pressure cooker – microwave oven – do not cook more than is needed as it may be wasted – batch bake cakes / pastries – do not overcook food – choose quick methods of cooking e.g. frying and grilling – thin slices of meat or minced meat cooks quicker – [6] (iii) Include skills used – use of seasonal foods – ease of obtaining foods – oven management – time management – cost – [4] (iv) Nutritional value of dish chosen in (b) [4] Time Plan [8] [Section A total: 36] Section B: Manipulative skill and method or working [Section B total: 30] Section C: Results and Serving [Section C total: 34] [Total: 100]