Cambridge IGCSE Food and Nutrition 0648 — 2004 Oct/Nov Paper 2 · Variant 1

This document consists of 3 printed pages and 1 blank page. SP (NF) S80723/1 © UCLES 2004 [Turn over UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education FOOD AND NUTRITION 0648/02 Paper 2 Practical Test 01 September–31 October 2004 Planning Session: 1 hour 30 minutes Practical Test: 2 hours 30 minutes Additional materials: Carbonised sheets READ THESE INSTRUCTIONS FIRST Write your Centre number, candidate number and name on all the work you hand in. Please see page 2. www.XtremePapers.com

2 0648/02/S/O/04 Planning Session: 1 hour 30 minutes When you know which of the tests is assigned to you, read it through carefully; then prepare a plan of work and a list of ingredients as follows, using the carbonised sheets. (i) Write down the dishes that you decide to make. (Try to choose familiar but interesting dishes which give you scope to show your skill.) Do not copy out the test. (ii) Beside the dishes chosen, give the quantities of the main ingredients required for each. (A full recipe is not necessary.) (iii) Make a list of the total quantities of the ingredients required. (iv) Complete the plan of work briefly to show the order of working, the methods to be used, and the length of time required for cooking each dish. Frozen, tinned and packaged foods (i.e. ‘convenience’ foods) may be used with discretion, but enough work must be planned to show skill and to occupy the whole of the test period. The amounts cooked should be sufficient for two or three people, but this may be governed by the requirements of each particular test. Recipe books may be used during the planning, but frequent reference to them is to be avoided during the practical test. Write your name, index number and the number of the test on your plan and list. Give them and any notes you may have made, with this question paper, to the Supervisor. You may not take away a copy of the test or of your plan or any notes (other than your recipe book) and you may not bring fresh notes to the practical test. The question paper and one copy of the plan and list will be returned to you by the Examiner at the beginning of the practical test. You will be expected to keep to your plan. At the end of the examination, the question paper is to be handed to the Examiner. You may retain your plan and list. © UCLES 2004

3 0648/02/S/O/04 © UCLES 2004 1 (a) Prepare, cook and serve a main meal which is rich in Vitamin C. (b) Make and decorate a batch of biscuits. Prepare a choice of cold drinks to serve with the biscuits. 2 (a) Prepare, cook and serve three dishes, each showing the use of one of the following: (i) a cake tin (ii) a rolling pin (iii) a steamer (b) Include one of these dishes in a main meal for your family. 3 (a) Make a batch of shortcrust pastry and use it to prepare three different dishes. (b) Prepare a packed meal for a manual worker. It must include one of the shortcrust pastry dishes and a drink. 4 (a) Prepare three dishes to illustrate three different uses of eggs in cookery. (b) Make some scones and some biscuits for tea. 5 (a) Prepare, cook and serve a selection of sweet and savoury dishes suitable for a family celebration. Include a choice of fruit drinks. (b) Make and serve a decorated cake. 6 (a) Prepare, cook and serve a meal which is rich in calcium and is suitable for children. Include a drink. (b) Make a selection of small cakes by the creaming method. 7 (a) Prepare, cook and serve a two course main meal using the top of the stove only. (b) Make two cold desserts using fruit. 8 (a) Prepare, cook and serve three dishes, each to illustrate the use of at least one of the following ingredients: (i) herbs and/or spices (ii) gelatine (iii) cheese (b) Include one of these dishes in a main meal suitable for your visiting relatives.

4 0648/02/S/O/04 BLANK PAGE Every reasonable effort has been made to trace all copyright holders where the publishers (i.e. UCLES) are aware that third-party material has been reproduced. The publishers would be pleased to hear from anyone whose rights they have unwittingly infringed. University of Cambridge International Examinations is part of the University of Cambridge Local Examinations Syndicate (UCLES), which is itself a department of the University of Cambridge.

UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education MARK SCHEME for the November 2004 question paper 0648 FOOD AND NUTRITION 0648/02 Paper 2 (Practical Test), maximum mark 100 This mark scheme is published as an aid to teachers and students, to indicate the requirements of the examination. It shows the basis on which Examiners were initially instructed to award marks. It does not indicate the details of the discussions that took place at an Examiners’ meeting before marking began. Any substantial changes to the mark scheme that arose from these discussions will be recorded in the published Report on the Examination. All Examiners are instructed that alternative correct answers and unexpected approaches in candidates’ scripts must be given marks that fairly reflect the relevant knowledge and skills demonstrated. Mark schemes must be read in conjunction with the question papers and the Report on the Examination. • CIE will not enter into discussion or correspondence in connection with these mark schemes. CIE is publishing the mark schemes for the November 2004 question papers for most IGCSE and GCE Advanced Level syllabuses. www.XtremePapers.com

Grade thresholds taken for Syllabus 0648 (Food and Nutrition) in the November 2004 examination. minimum mark required for grade: maximum mark available A C E F Component 2 100 78 58 38 28 The threshold (minimum mark) for B is set halfway between those for Grades A and C. The threshold (minimum mark) for D is set halfway between those for Grades C and E. The threshold (minimum mark) for G is set as many marks below the F threshold as the E threshold is above it. Grade A* does not exist at the level of an individual component.

November 2004 INTERNATIONAL GCSE MARK SCHEME MAXIMUM MARK: 100 SYLLABUS/COMPONENT: 0648/02 FOOD AND NUTRITION (Practical Test)

Page 1 Mark Scheme Syllabus Paper INTERNATIONAL GCSE – NOVEMBER 2004 0648 2 © University of Cambridge International Examinations 2005 PRACTICAL FOOD AND NUTRITION To pass a candidate must work systematically using a reasonable degree of skill, good methods and sound recipes. At least half of the resulting dishes should be of a qood standard - well served, with good appearance, consistency, texture and flavour. If the main dishes of the test are inedible then a pass result should not be given. Allocation of marks - 150 (This raw mark must be scaled to a mark out of 100) The total of 150 is divided thus 1 Preparation session - choice and plan 50 2 Method of working 55 3 Quality of dishes 35 4 Serving and appearance 10 DETAILED ALLOCATION OF MARKS 1 PREPARATION SESSION (50 marks) Choice 20 Plan 30 (a) Choice [Max 20] General Points - applicable to each test. The dishes chosen should (i) show a variety of skills and processes (ii) combine to form well balanced meals (iii) have attractive appearance (iv) show thought for economy in fuel and food (v) meet the specific requirements of the test (vi) show an awareness of the time available for cooking and serving Note quantities chosen - these should be adequate for the number being served. Under choice give credit for variety in texture and for inclusion of local fruit and vegetables. (b) Plan of Work [Max 30] Please note and mark the following points. (i) Recipe section [5 marks] Dishes chosen must be clearly listed with the quantity of each ingredient for each dish

Page 2 Mark Scheme Syllabus Paper INTERNATIONAL GCSE – NOVEMBER 2004 0648 2 © University of Cambridge International Examinations 2005 (ii) Planning section [25 marks] 1 A logical sequence of work from beginning of test to final serving - each item followed through to serving stage. This is the most important part of the plan. It should show the candidate's ability to visualise exactly what he/she is going to do throughout the test time and to write it down in clear sequence with adequate timing. [10 marks] 2 Clear indication of method for each dish e.g. make cake - creaming method - make sauce - roux method. [5 marks] 3 Oven temperature required for each dish and cooking time - although this can be incorporated in (a). [3 marks] 4 Time allowed for cleaning and dish washing at convenient points in plan (not necessarily after every dish). [3 marks] 5 Allowance of time for serving meals in correct order of courses. Detailed timing is not required - a sensible guide is preferable. [2 marks] (iii) Shopping List Should give correct total quantities of ingredients required under correct headings. Any special equipment should be stated. [2 marks] 2 MARKING OF METHOD OF WORKING [55 marks] As a general guide, 28/55 for methods which just deserve a pass, 33/55 for a really sound pass and 44/55 for very good methods, excellent timing and a variety of skills shown - this mark will only be given to a very able candidate. A candidate who shows little skill and who has not chosen sufficient dishes for the available time cannot be given more than 25/55 for this section. The majority of candidates will probably gain between 28 and 42 marks. Method of Working [Maximum 55 marks] The following points should be considered when deciding on this mark. The suggested sections are intended to guide the examiner in assessing the total mark to be given for this section. (a) The candidate’s general approach - business-like and confident - should show in working that she/he has knowledge and clear understanding of recipes and methods being used. Sense of timing. [5 marks] (b) Manipulation - correct use of tools, skill in handling mixtures, and large and small equipment. Correct preparation of dish, meat, vegetables, fruit, seasonings and flavourings, etc. [20 marks] (c) Judgement of consistencies of various mixtures for e.g. scone mixtures, cake mixture etc. before actual cooking. [10 marks]

Page 3 Mark Scheme Syllabus Paper INTERNATIONAL GCSE – NOVEMBER 2004 0648 2 © University of Cambridge International Examinations 2005 (d) Good hygienic methods and economy in the use of fuel and food. [5 + 5 marks] (e) Oven management - control of heat on top of stove. Knowledge of correct oven temperatures and positioning of dishes in the oven. [5 marks] (f) Tidy and methodical work throughout. [5 marks] If a candidate is extremely untidy then more than 5 marks may be deducted - if this happens please comment on the mark sheet. Where a candidate is preparing very simple dishes, then the maximum mark of 55 should be reduced accordingly. The term ‘fresh vegetables’ includes the preparation and cooking of root and/or green vegetables. Salads, which should include a variety of vegetables and fruits, may merit a maximum of 6, dressing up to 4 according to type and skill involved. N.B. Tinned, frozen and freeze dried vegetables and instant coffee - maximum 1 mark each. Commercially prepared fruit juice or squash = 0. These marks apply to result only. If serving and presentation of vegetables good then give credit in last section, but for tinned juice etc. no mark. 3 QUALITY OF DISHES [maximum mark 35] All dishes must be tasted. Each dish must be marked according to flavour, texture and edibility. Please note that the maximum marks must be reduced for simple dishes involving little skill. Dishes added after the planning session has been completed will not receive a mark. In assessing the quality of finished dishes, comments should be written on the assessment sheet about the flavour, texture and edibility of each dish. Serving and appearance are assessed with a separate mark. 4 SERVING AND APPEARANCE [maximum 10 (usually 5 + 5)] Serving - note the following points: sequence of serving meal, correct temperature of food and serving dishes. Appearance - attractive presentation, tasteful garnishing and decoration. Cleanliness of dishes and tablecloth. Correct use of d'oyleys (doilies) and dish papers. Suitable simple flower arrangement. NOTE: The raw mark awarded to each candidate out of 150 must be scaled to a mark out of 100 before transferring to the MS1 marksheet [max 100]

Page 4 Mark Scheme Syllabus Paper INTERNATIONAL GCSE – NOVEMBER 2004 0648 2 © University of Cambridge International Examinations 2005 Marks for Choice 1 (a) Main dish and dessert 4 + 4 8 Accompaniments 2 + 2 4 (b) Decorated biscuits 4 4 Choice of drinks 2 + 2 4 20 2 (a) Three dishes to illustrate the use of (i) a cake tin 4 4 (ii) a rolling pin 4 4 (iii) a steamer 4 4 (b) Main course or dessert (dependent upon dish used from (a) 4 4 Accompaniments 2 + 2 4 20 3 (a) Three dishes using shortcrust pastry 3 x 4 12 (b) Packed meal 3 x 2 6 Drink 2 2 20 4 (a) Three dishes using eggs 3 x 4 12 (b) Scones 4 4 Biscuits 4 4 20 5 (a) Selection of dishes for a family celebration 3 x 4 12 (b) Choice of fruit drinks 2 + 2 4 Celebration cake 4 4 20 6 (a) Main dish and dessert 4 + 4 8 Accompaniments 2 + 2 4 Drink 2 2

Page 5 Mark Scheme Syllabus Paper INTERNATIONAL GCSE – NOVEMBER 2004 0648 2 © University of Cambridge International Examinations 2005 (b) Selection of small cakes 3 + 3 6 20 7 (a) Main dish and dessert 4 + 4 8 Accompaniments 2 + 2 4 (b) Choice of cold dessert 4 + 4 8 20 8 (a) Three dishes to illustrate the use of (i) herbs and/or spices 4 4 (ii) gelatine 4 4 (iii) cheese 4 4 (b) Main course or dessert (dependent upon dish used from (a)) 4 4 Accompaniments 2 + 2 4 20 Marks for Quality 1 (a) Main dish and dessert 7 + 7 14 Accompaniments 4 + 4 8 (b) Decorated biscuits 7 7 Choice of drinks 3 + 3 6 35 2 (a) Three dishes to illustrate the use of (i) a cake tin 7 7 (ii) a rolling pin 7 7 (iii) a steamer 7 7 (b) Main course or dessert (dependent upon dish used from (a) 7 7 Accompaniments 3 + 4 7 35

Page 6 Mark Scheme Syllabus Paper INTERNATIONAL GCSE – NOVEMBER 2004 0648 2 © University of Cambridge International Examinations 2005 3 (a) Three dishes using shortcrust pastry 3 x 5 15 (b) Packed meal 3 x 6 18 Drink 2 2 35 4 (a) Three dishes using eggs 3 x 7 21 (b) Scones 7 7 Biscuits 7 7 35 5 (a) Selection of dishes for a family celebration 3 x 7 21 (b) Choice of fruit drinks 3 + 4 7 Celebration cake 7 7 35 6 (a) Main dish and dessert 7 + 7 14 Accompaniments 3 + 4 7 Drink 4 4 (b) Selection of small cakes 5 + 5 10 35 7 (a) Main dish and dessert 7 + 7 14 Accompaniments 3 + 4 7 (b) Choice of cold dessert 7 + 7 14 35 8 (a) Three dishes to illustrate the use of (i) herbs and/or spices 7 7 (ii) gelatine 7 7 (iii) cheese 7 7 (b) Main course or dessert (dependent upon dish used from (a)) 7 7 Accompaniments 3 + 4 7 35