Cambridge A Level Food Studies 9336 — 2016 Oct/Nov Paper 2 · Variant 1

1 It is important to have a good supply of iron in the diet. (a) Prepare four dishes to illustrate this statement. Include sources of haem and non-haem iron. (b) Prepare a skilful dish using herbs and / or spices. (c) (i) State the difference between haem and non-haem iron, giving two food sources of each, and discuss why iron is needed by the body. (ii) Vitamin C is needed for the absorption of iron. Discuss how the loss of vitamins can be kept to a minimum when preparing, cooking and serving foods. (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) Using a selection of different fats and oils, prepare four dishes to illustrate this statement. (b) Prepare a skilful dish using herbs and / or spices. (c) (i) Give reasons why the body needs fat and essential fatty acids. (ii) Explain the differences between saturated fatty acids and unsaturated fatty acids. Give an example of each type of fatty acid and state in which foods they can be found. (iii) Give practical reasons for your choice of dishes. (iv) State the nutritional value of the dish chosen in (b). 3 Food is subject to many changes both during preparation and cooking. (a) Prepare a selection of dishes to show four of the following changes: aeration, caramelisation, coagulation, dextrinisation, emulsification, gelatinisation. (b) Prepare a skilful dish using herbs and / or spices. (c) (i) Discuss in detail the changes that you have chosen in (a). (ii) In each case, give one example of a food which is affected by the change you have chosen. (iii) Give practical reasons for your choice of dishes. (iv) State the nutritional value of the dish chosen in (b).

Mark scheme: 1(a) four dishes chosen suitability of each dish to show the use of haem and non-haem iron variety of skills shown without repetition 4 2 2 1(b) choice of herbs / spices dish; degree of skill avoiding repetition with (a); 1 1 1(c)(i) foods that contain haemoglobin contain haem iron – animal sources; non-haem iron from plant sources; sources of haem iron – liver / kidney / red meat; sources of non-haem iron – green leafy vegetables / wholegrains / iron-fortified cereal / lentils / plain chocolate / soya bean flour / dried fruit / black treacle; iron is a component of haemoglobin – gives red blood cells their colour – haemoglobin is needed to transport oxygen around the body to every cell – for the production of energy and maintenance of all cell functions – prevents anaemia; 4 1(c)(ii) vitamin C is quickly and easily destroyed, by dry and moist heat – water soluble so do not soak in water and use as little cooking water as possible; prepare just before eating – tear instead of cutting or use a sharp knife – cut into large pieces to avoid damage to cells; vitamin C is oxidised when exposed to air; oxidation is accelerated by heat – put a lid on the pan to stop oxidation; keep cooking time to a minimum – steam or microwave if possible – cook potatoes in their skins – use cooking liquid for gravy; do not put bicarbonate of soda / alkali in the cooking water; vitamin C is destroyed by exposure to metal ions like copper ions; serve as soon as possible after cooking; vitamins A, D, E and K are stable during cooking and preparation; 6 1(c)(iii) include skills used – use of seasonal foods – ease of obtaining foods – oven management – time management – cost – 4 1(c)(iv) nutritional value of dish chosen in (b) 4