Cambridge IGCSE Food and Nutrition 0648 — 2006 Oct/Nov Paper 2 · Variant 1

UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education FOOD AND NUTRITION 0648/02 Paper 2 Practical Test 01 September – 31 October 2006 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. This document consists of 3 printed pages and 1 blank page. IB06 11_0648_02/RP © UCLES 2006 [Turn over www.XtremePapers.com

2 © UCLES 2006 0648/02/S/O/06 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 each of the dishes chosen, give the quantities of the main ingredients required. (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, candidate 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.

3 © UCLES 2006 0648/02/S/O/06 1 (a) Prepare, cook and serve three dishes which make use of the following equipment: a pressure cooker, a rolling pin, a blender or liquidiser. (b) Include one of the dishes from (a) in a meal for your family. 2 (a) Prepare a packed meal which would be suitable for a vegetarian. Include a drink. (b) Make two dishes which contain fruit for the evening meal. 3 Prepare, cook and serve five dishes which make use of the following ingredients: herbs, milk, ginger, citrus fruit, cheese. 4 (a) Prepare, cook and serve a two course meal which includes a dish made using a batter. Serve a fruit drink. (b) Make a cake by the melting method and a batch of scones. 5 (a) Prepare, cook and serve three savoury dishes which use three different types of flour. (b) Include one of the dishes from (a) in a meal for three teenagers. 6 (a) Prepare, cook and serve an evening meal for two visitors. Offer a choice of two desserts. (b) Make some small cakes and a batch of biscuits. 7 (a) Prepare, cook and serve three dishes each of which shows the use of one of the following methods of cooking: steaming, grilling, boiling. (b) Include one of the dishes from (a) in a main meal for your parents. 8 (a) Prepare, cook and serve a two-course meal which is rich in dietary fibre (NSP). Include a choice of cold drinks. (b) Make one sweet and one savoury dish using a batch of shortcrust pastry.

4 Permission to reproduce items where third-party owned material protected by copyright is included has been sought and cleared where possible. Every reasonable effort has been made by the publisher (UCLES) to trace copyright holders, but if any items requiring clearance have unwittingly been included, the publisher will be pleased to make amends at the earliest possible opportunity. 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. 0648/02/S/O/06 BLANK PAGE

UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education MARK SCHEME for the October/November 2006 question paper 0648 FOOD AND NUTRITION 0648/02 Paper 2 (Practical), maximum raw 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 instructed to award marks. It does not indicate the details of the discussions that took place at an Examiners’ meeting before marking began. 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. The grade thresholds for various grades are published in the report on the examination for most IGCSE, GCE Advanced Level and Advanced Subsidiary Level syllabuses. • CIE will not enter into discussions or correspondence in connection with these mark schemes. CIE is publishing the mark schemes for the October/November 2006 question papers for most IGCSE, GCE Advanced Level and Advanced Subsidiary Level syllabuses and some Ordinary Level syllabuses. www.XtremePapers.com

Page 2 Mark Scheme Syllabus Paper IGCSE - OCT/NOV 2006 0648 2 © UCLES 2006 The detailed mark scheme is to enable examiners to maintain a uniform standard. To pass a candidate must work systematically using a reasonable degree of skill, good methods and sound recipes. At least half the resulting dishes should be of a good standard – well served, with good appearance, consistency, texture and flavour. If the main dishes of the test are inedible then a pass marks should not be given. Allocation of marks – 150 (This raw mark must be scaled to a mark out of 100 before transferring to the MS1 Marksheet.) 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 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. (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]

Page 3 Mark Scheme Syllabus Paper IGCSE - OCT/NOV 2006 0648 2 © UCLES 2006 (iii) Shopping List Should give correct total quantities of ingredients required under correct headings. Any special equipment should be stated. [2 marks] 2 MARKING 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 marks 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] (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.

Page 4 Mark Scheme Syllabus Paper IGCSE - OCT/NOV 2006 0648 2 © UCLES 2006 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 doyleys (doilies) and dish papers. Suitable simple flower arrangement. Mark Scheme Marks should be divided between dishes and accompaniments according to the skills used. Please indicate on the mark sheet the full mark for each dish and the mark awarded. Choice Quality 1 (a) Three dishes using the equipment listed 12 21 (b) Main course or dessert (dependant upon dish used from (a)) 4 7 Accompaniments 4 7 20 35 2 (a) A packed meal 12 21 Drink 2 2 (b) Two dishes containing fruit 6 12 20 35 3 Five dishes using the ingredients listed 20 35 20 35 4 (a) Main course and dessert (one using batter) 8 14 Accompaniments 4 7 Drink 2 2 (b) Cake by the melting method 3 6 Scones 3 6 20 35 5 (a) Three dishes using different types of flour 12 21 (b) Main course or dessert (dependant upon dish used from (a)) 4 7 Accompaniments 4 7 20 35 6 (a) Main course 4 7 Accompaniments 4 6 Choice of dessert 6 12 (b) Small cakes 3 5 Biscuits 3 5 20 35 7 (a) Three dishes using the listed cooking methods 12 21 (b) Main course or dessert (dependant upon dish used from (a)) 4 7 Accompaniments 4 7 20 35 8 (a) Main course and dessert 8 14 Accompaniments 4 7 Choice of drinks 4 4 (b) Two shortcrust pastry dishes 4 10 20 35