Cambridge IGCSE Food and Nutrition 0648 — 2025 May/June Paper 2 · Variant 0

1 Complete your preparation sheets as follows. The amounts you cook should be sufficient for two or three people. You may use recipe books. (i) Write the names of the dishes you decide to make on the Choices and Recipes preparation sheet. Show clearly which dishes you have chosen to make for each part of the test. Do not copy out the test. Give the quantities of all the ingredients required next to each of the dishes you have chosen. A full recipe is not necessary. You are advised to choose dishes which are nutritionally balanced and need skill to make. (ii) Complete the Time Plan to show: • a clear sequence of work, including adequate timings • the methods for each dish • the oven temperature and cooking time for each dish • the time you have allowed for cleaning and dish-washing • the time you have allowed for serving. (iii) Complete the Shopping List to show the total quantities of the ingredients required. 2 At the end of the planning session, give your question paper, preparation sheets and any notes you have made to the Supervisor. You may not take these away from the planning session. You may not bring any additional notes to the practical test. 3 At the beginning of the practical test, you will be given back your question paper, preparation sheets and any notes you made during the planning session. Practical Test: 2 hours 30 minutes For the purposes of the Practical Test, a balanced main meal must consist of: TWO skilful dishes plus a minimum of TWO suitable accompaniments. 1 (a) Prepare, cook and serve a balanced main meal for two vegetarians. (b) Make a dish using flaky pastry and make a batch of scones. 2 Prepare, cook and serve five skilful dishes, each illustrating a different named culture. 3 (a) Prepare, cook and serve a balanced main meal for two teenage girls. (b) Make a dish using an oily fish and make a batch of small cakes. 4 (a) Prepare, cook and serve three skilful dishes for manual workers to take as a packed meal. The dishes must be suitable for eating cold. (b) Make a cake using the creaming method and make a batch of biscuits. 5 (a) Prepare, cook and serve three skilful savoury dishes high in dietary fibre / non-starch polysaccharide (NSP). (b) Make a dish using a coating batter and make a cake using the whisking method. 6 (a) Prepare, cook and serve a balanced main meal for two 8-year-old friends. (b) Make one cold savoury dish and one cold sweet dish for the two 8-year-old friends to take on a picnic the next day. 7 (a) Prepare, cook and serve three skilful dishes, each showing the use of a different cooking method from the following list: baking, deep-fat frying, grilling, stewing. (b) Make a dish using a roux sauce and make a batch of scones. 8 Prepare, cook and serve five skilful dishes, each showing the use of a different main ingredient from the following list: chicken, cocoa, fish, green leafy vegetable, milk, wholemeal flour, yeast.