Cambridge IGCSE Food and Nutrition 0648 — 2022 Oct/Nov Paper 1 · Variant 3

This document has 12 pages. Any blank pages are indicated. [Turn over Cambridge IGCSE™ DC (CE) 216584/1 © UCLES 2022 FOOD & NUTRITION 0648/13 Paper 1 Theory October/November 2022 2 hours You must answer on the question paper. No additional materials are needed. INSTRUCTIONS ● Section A: answer all questions. ● Section B: answer all questions. ● Section C: answer one question. ● Use a black or dark blue pen. You may use an HB pencil for any diagrams or graphs. ● Write your name, centre number and candidate number in the boxes at the top of the page. ● Write your answer to each question in the space provided. ● Do not use an erasable pen or correction fluid. ● Do not write on any bar codes. INFORMATION ● The total mark for this paper is 100. ● The number of marks for each question or part question is shown in brackets [ ]. * 5 3 5 8 5 4 6 1 0 6 *

2 0648/13/O/N/22 © UCLES 2022 Section A Answer all questions. You are advised to spend no longer than 45 minutes on Section A. 1 (a) Define the term diet. … [1] (b) Identify one food that is avoided in each of the following special diets: (i) coeliac … [1] (ii) lactose intolerant. … [1] [Total: 3] 2 (a) Name two elements from which carbohydrate is formed. 1 … 2 … [2] (b) Starchy foods such as breakfast cereals contain carbohydrate. Name three other different foods that contain starch. 1 … 2 … 3 … [3] (c) Name the substance produced by the action of the enzyme amylase on carbohydrate. … [1] (d) Name two other enzymes involved in the digestion of carbohydrate. 1 … 2 … [2] [Total: 8]

3 0648/13/O/N/22 © UCLES 2022 [Turn over 3 Green leafy vegetables such as cabbage are a good source of vitamin C. (a) State three effects on the body of vitamin C deficiency. 1 … 2 … 3 … [3] (b) Name four other green leafy vegetables that are a good source of vitamin C. 1 … 2 … 3 … 4 … [4] (c) State and explain four guidelines to conserve vitamin C when preparing cabbage for cooking. 1 … … 2 … … 3 … … 4 … … [4] [Total: 11] 4 Vegetables are a good source of non-starch polysaccharide (NSP) / dietary fibre. (a) State five health benefits for adults of eating a variety of foods rich in NSP. 1 … 2 … 3 … 4 … 5 … [5]

4 0648/13/O/N/22 © UCLES 2022 (b) Pulse vegetables include beans, lentils and peas. Name four types of beans that could be added to a curry to increase NSP. 1 … 2 … 3 … 4 … [4] (c) State three effects on the body of eating too much NSP. 1 … 2 … 3 … [3] [Total: 12] 5 The disease associated with a deficiency of iron is anaemia. (a) State four effects of anaemia on the body. 1 … 2 … 3 … 4 … [4] (b) Explain why an anaemic person needs a daily supply of vitamin C. … … … [2] [Total: 6]

5 0648/13/O/N/22 © UCLES 2022 [Turn over Section B Answer all questions. 6 The following ingredients can be used to make rough puff pastry. 200 g strong plain flour 150 g butter 1 tsp salt 2 tsp lemon juice 125 ml cold water (a) (i) Give two reasons why strong plain flour is used to make rough puff pastry. 1 … 2 … [2] (ii) Give two reasons why butter is used to make rough puff pastry. 1 … 2 … [2] (iii) Give one reason why lemon juice is used to make rough puff pastry. … [1] (b) Complete the instructions for making rough puff pastry. 1 sieve flour and salt 2 … 3 … 4 … 5 … 6 … 7 … [6]

6 0648/13/O/N/22 © UCLES 2022 (c) When baked, the pastry does not rise well. Identify and explain three reasons why rough puff pastry may not rise well. reason 1 … explanation … reason 2 … explanation … reason 3 … explanation … [6] (d) Suggest five reasons why some people use ready-made pastry rather than making their own. 1 … 2 … 3 … 4 … 5 … [5] [Total: 22] 7 (a) State four reasons for using raising agents in cake mixtures. 1 … 2 … 3 … 4 … [4] (b) State three gases that can cause a cake mixture to rise when it is baked. 1 … 2 … 3 … [3] (c) Name one ingredient that can be added to cake mixtures as a raising agent. … [1] [Total: 8]

7 0648/13/O/N/22 © UCLES 2022 [Turn over 8 Frying is a popular method of cooking fish. (a) Name three different methods of frying that could be used to cook fish. 1 … 2 … 3 … [3] (b) Name one method of heat transfer used when frying fish. … [1] (c) Give three advantages of frying as a method of cooking fish. 1 … 2 … 3 … [3] (d) Suggest two alternative methods of cooking a fillet of white fish for a convalescent. 1 … 2 … [2] [Total: 9]

8 0648/13/O/N/22 © UCLES 2022 9 State six guidelines, with reasons, for choosing kitchen knives. 1 … … 2 … … 3 … … 4 … … 5 … … 6 … … [6]

9 0648/13/O/N/22 © UCLES 2022 [Turn over Section C Answer either Question 10 or 11. 10 Eggs are a very useful commodity to include in the preparation of meals. Discuss: • the nutritional benefits of including eggs in the diet • guidelines that should be followed when buying and storing eggs. [15] OR 11 Milk is a very useful commodity to include in the preparation of meals. Discuss: • the nutritional benefits of including milk in the diet • processing of milk by pasteurisation and the effect it has on the sensory quality of the milk • processing of milk by ultra-heat treatment (UHT) and the effect it has on the sensory quality of the milk. [15] … … … … … … … … … … … … … … … … … …

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12 0648/13/O/N/22 © UCLES 2022 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 Assessment International Education Copyright Acknowledgements Booklet. This is produced for each series of examinations and is freely available to download at www.cambridgeinternational.org after the live examination series. Cambridge Assessment International Education is part of Cambridge Assessment. Cambridge Assessment is the brand name of the University of Cambridge Local Examinations Syndicate (UCLES), which is a department of the University of Cambridge. BLANK PAGE