Cambridge IGCSE Food and Nutrition 0648 — 2016 Oct/Nov Paper 2 · Variant 1

This document consists of 3 printed pages and 1 blank page. DC (CW) 107108/2 © UCLES 2016 [Turn over Cambridge International Examinations Cambridge International General Certificate of Secondary Education * 9 4 5 1 5 2 3 8 1 6 * FOOD AND NUTRITION 0648/02 Paper 2 Practical Test 01 September – 31 October 2016 Planning Session: 1 hour 30 minutes Practical Test: 2 hours 30 minutes Additional Materials: Preparation Sheets READ THESE INSTRUCTIONS FIRST Write your Centre number, candidate number and name on all the work you hand in. Please see page 2.

2 0648/02/O/N/16 © UCLES 2016 Planning Session: 1 hour 30 minutes When you know which of the tests is assigned to you, read it through carefully, then complete the Choices and Recipes Preparation Sheet (formerly Plan of Work), Time Plan and Shopping List as follows, using the Preparation Sheets provided. (i) On the Choices and Recipes Preparation Sheet, 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. List the dishes in the correct order to answer the question. (ii) Beside each of the dishes chosen, give the quantities of the main ingredients required. (A full recipe is not necessary.) (iii) Complete the Time Plan 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 Practical Test. (iv) Complete the Shopping List to show the total quantities of the ingredients required. 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 Session, 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 three Preparation Sheets. Give them and any notes you may have made, with this question paper, to the Supervisor at the end of the Planning Session. You may not take away a copy of the Practical Test, your Preparation Sheets or any notes (other than your recipe books). You may not bring fresh notes to the Practical Test. The question paper and one copy of your Preparation Sheets will be returned to you by the Practical Examiner at the beginning of the Practical Test. You will be expected to keep to your plan. At the end of the Practical Test, the question paper and Preparation Sheets must be handed to the Practical Examiner.

3 0648/02/O/N/16 © UCLES 2016 Practical Test: 2 hours 30 minutes 1 (a) Prepare, cook and serve a two-course main meal suitable for two elderly relatives. (b) Make a cake by the whisking method and some biscuits by the melting method. 2 Prepare, cook and serve five skilful dishes, each of which includes a different one of the following ingredients: a local fruit, a root vegetable, eggs, ginger, wholemeal flour. 3 (a) Prepare, cook and serve a two-course midday meal for two children which includes a good supply of calcium. (b) Make some small cakes and some biscuits which they could share with their friends. 4 Prepare, cook and serve five dishes which would be suitable for a teenager’s birthday party. At least one of these dishes should be a decorated birthday cake. 5 (a) Prepare, cook and serve a two-course meal which would be suitable for two people who have been playing sport. (b) Make a savoury dish which includes vegetables and a sweet dish using pastry. 6 (a) Prepare, cook and serve three skilful dishes. Each dish should use one of the following methods of cooking: baking, shallow frying, steaming. (b) Make a cake by the creaming method and a hot dessert. 7 (a) Prepare, cook and serve a two-course evening meal for two office workers. (b) Make two dishes which would be suitable for them to take to work for a packed meal. 8 (a) Prepare, cook and serve three main-course dishes, each of which includes a different type of cheese. (b) Make a dish using a coating batter and a batch of scones.

4 0648/02/O/N/16 © UCLES 2016 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. To avoid the issue of disclosure of answer-related information to candidates, all copyright acknowledgements are reproduced online in the Cambridge International Examinations Copyright Acknowledgements Booklet. This is produced for each series of examinations and is freely available to download at www.cie.org.uk after the live examination series. Cambridge International Examinations is part of the Cambridge Assessment Group. Cambridge Assessment is the brand name of University of Cambridge Local Examinations Syndicate (UCLES), which is itself a department of the University of Cambridge. BLANK PAGE

® IGCSE is the registered trademark of Cambridge International Examinations. This document consists of 5 printed pages. © UCLES 2016 [Turn over Cambridge International Examinations Cambridge International General Certificate of Secondary Education FOOD AND NUTRITION 0648/02 Paper 2 Practical October/November 2016 MARK SCHEME Maximum Mark: 100 Published This mark scheme is published as an aid to teachers and candidates, 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, which would have considered the acceptability of alternative answers. Mark schemes should be read in conjunction with the question paper and the Principal Examiner Report for Teachers. Cambridge will not enter into discussions about these mark schemes. Cambridge is publishing the mark schemes for the October/November 2016 series for most Cambridge IGCSE®, Cambridge International A and AS Level components and some Cambridge O Level components.

Page 2 Mark Scheme Syllabus Paper Cambridge IGCSE – October/November 2016 0648 02 © UCLES 2016 SCHEME OF ASSESSMENT ALLOCATION OF MARKS The marks should be recorded on the Practical Test Working Mark Sheet. The final raw mark must be scaled to a mark out of 100. The total of 150 is divided as follows: 1 Planning Session 50 2 Method of working 55 3 Quality of dishes 35 Practical Test 4 Serving and appearance 10 DETAILED ALLOCATION OF MARKS 1 PLANNING SESSION (a) Choice (20 marks) General Points – applicable to each test. The dishes chosen should meet the requirements of the specific tasks and: (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) 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) Recipe section (5 marks) Dishes chosen must be clearly listed with the quantity of each ingredient for each dish. (c) Planning section (23 marks) 1 A logical sequence of work from the beginning of the 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 write it down in a clear sequence with adequate timings. (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 the plan (not necessarily after every dish). (3 marks) 5 Allowance of time for serving meals in the correct order of courses. Detailed timing is not required – a sensible guide is preferable. (2 marks)

Page 3 Mark Scheme Syllabus Paper Cambridge IGCSE – October/November 2016 0648 02 © UCLES 2016 (d) Shopping List (2 marks) Should give correct total quantities of ingredients required under correct headings. Any special equipment should be stated. 2 METHOD OF WORKING (55 marks) As a general guide: 28/55 for methods which are satisfactory, 33/55 for good methods 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 achieve between 28 and 43 marks. The following points should be considered when deciding on this mark and 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 he/she 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 fish, meat, vegetables, fruit, seasonings and flavourings, etc. (20 marks) (c) Judgment 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 the stove. Knowledge of correct oven temperatures and positioning of dishes in the oven. (5 marks) (f) Tidy and methodical working throughout. (5 marks) If a candidate is preparing very simple dishes the maximum mark of 55 should be reduced accordingly.

Page 4 Mark Scheme Syllabus Paper Cambridge IGCSE – October/November 2016 0648 02 © UCLES 2016 3 QUALITY/RESULTS (35 marks) 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 Practical Test Working Mark Sheet about the flavour, texture and edibility of each dish. Serving and appearance are assessed with a separate mark. 4 SERVING AND APPEARANCE (10 (usually 5 + 5) marks) Serving – note the following points: sequence of serving meal, correct temperature of food, correct serving dishes. Appearance – attractive presentation, tasteful garnishing and decoration. Cleanliness of dishes and tablecloth. Correct use of doilies and dish papers. Suitable flower arrangement. Note: The raw mark awarded to each candidate out of 150 must be scaled to a mark out of 100 and recorded on the Practical Test Working Mark Sheet.

Page 5 Mark Scheme Syllabus Paper Cambridge IGCSE – October/November 2016 0648 02 © UCLES 2016 Mark Scheme Marks should be divided between dishes and accompaniments according to the skills used. Please indicate on the Practical Test Working Mark Sheet the maximum mark allocated for each dish and the mark awarded. Choice Quality 1 (a) Main dish Accompaniments Starter/dessert 4 2 + 2 4 7 3 + 4 7 (b) Cake by the whisking method Biscuits by the melting method 4 4 7 7 20 35 2 Five dishes using the equipment listed 4 × 5 7 × 5 20 35 3 (a) Main dish Accompaniments Starter/dessert 4 2 + 2 4 7 3 + 4 7 (b) Small cakes Biscuits 4 4 7 7 20 35 4 Five dishes for a party, including a decorated birthday cake 4 × 5 7 × 5 20 35 5 (a) Main dish Accompaniments Starter/dessert 4 2 + 2 4 7 3 + 4 7 (b) Savoury dish which includes vegetables Sweet dish using pastry 4 4 7 7 20 35 6 (a) Three dishes using the methods of cooking listed 4 × 3 7 × 3 (b) Cake by the creaming method Hot dessert 4 4 7 7 20 35 7 (a) Main dish Accompaniments Starter/dessert 4 2 + 2 4 7 3 + 4 7 (b) Two dishes for a packed meal 4 × 2 7 × 2 20 35 8 (a) Three dishes using cheese 4 × 3 7 × 3 (b) Dish using a coating batter Scones 4 4 7 7 20 35