Exam Questions

The exam

Theory paper AQA

2 hour paper with 120 marks40% of total marks

Section A is the design section offering 30 marks

Section B covers the rest of the specification for 90 marks

Types of questions asked – practise with these types of answer

• Explain• Describe• What is meant by• Identify• Give reasons for your choice

1 Question 1 is about researching a product range.

1 (a) Explain how manufacturers could use the Internet when designing and making a newrange of hot drinks.................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................

(4 marks)

1 (b) What other types of electronic media may be used when researching existing products?................................................................................................................................................................................................................................................................................................................................................................................................................................................(2 marks)

1(a) Explain how manufacturers could use the internet whendesigning and making a new range of hot drinks.• Research competitors products• Use of e mail / facilities to speed up communication• Analyse existing products/recipes e.g. Identify price range• Nutritional analysis e.g. to find out more about special diets• Packaging simulations• Collect information e.g. images/ data/costings/weights ofingredients• Use websites e.g. Assess popularity of existing products• Identify new ingredients e.g. recipe ideas/product ideas• Sourcing of ingredientsUp to four simplistic answers or several detailed , qualified answers (3-4 marks)Several simplistic answers or one detailed (1-2 marks)4 marks(b) What other types of electronic media may be used whenresearching existing products?• E mail to contact manufacturers• Digital camera• Digital TV/ TV• CD roms / software programmes• DVD• MP3• EPOS electronic point of sale• Video/camcorder• Other relevant answers e.g. radio, scanner, telephone,texting• Answers may give examples of use2 x 1 mark (2 marks)Total for question 6 marks

(b) How can manufacturers use computers to gather information aboutthe food preferences of visitors from other countries?Information from computer:• email• internet searches / websites• comparative shops• electronic sources e.g. CD roms• market trends• databases• sales figures• conferencing• production of questionnaires, surveys• clear presentation of results / use of Word processing / DTP /graphical imagesdetailed relevant answers 4 marksa mixture of full or simplistic answers 2-3 markssimplistic answer 1 mark(4 marks)

2 (a) (i) Why is it important to research existing food products before starting to design newproducts?....................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................(3 marks)2 (a) (ii) Describe ways in which a computer could be used to research existing foodproducts.....................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................(3 marks)

2. (a)(i) Why is it important to research existing products before starting todesign new products?• To see what is already on market/on sale• Ensure what you make will meet with currentconsumer needs• To identify good features you will want to keep• So you can improve on/identify weaknesses ofproducts already on sale.• Get inspiration for new product/use customer

reviews• Identify prices• Identify competition• Look for gap in the market

A computer could be useful to research existing products :• using internet searches/websites• Spread sheet storage/ interrogation of sales figures• Email other suppliers/manufacturers• Looking at images of food products on sale as secondaryresearch• Greater capacity for searching the market• Comparative product analysis is easier/quicker• Using on line surveys/questionnaires/email with targetconsumers• carrying out nutritional analysis on products• working out potential costs/ scaling up implications• Saves on travel time/expense give advantage• Facility to show research results neatly presented• Information/data gathered can be stored for later use• Can predict future trends• More accurate than human searches

2. (a)(ii)

(ii) meeting the cultural needs of competitors from other countries• cultural flavours• traditional recipes and ingredients• may give examples of specific spices / flavours used• foods linked with specific country e.g. British . potatoes,Chinese . rice• ingredients used to cater for different religious beliefs, e.g. halal orkosher meats• no meat content for vegetarian consumers due to religious beliefse.g. Hindus no beef, Muslims no porka mixture of full or simplistic answers 2 markssimplistic answer 1 mark(2 marks)

(b) (i)Name one method of sensory testing1 mark

(ii) Describe how this sensory test is carried out.5 marks

(b) (i)Any named form of testing e.g. difference tests, ranking tests, ratingtests, profiling. ( Do not accept preference, blindfold or taste testing)

(ii) • Place where carried out• Type of people to ask / target group / audience/public• Number of people asked• Fair testing considerations e.g. sips of water, quiet area,booths, small samples, random labelling• How results are recorded• Analysis of results / data• Conclusions drawn from results• How results may benefit future product design

(iii) Describe how a computer can be used to record the results ofsensory testing.

(iv) Explain how the results of sensory testing are used bymanufacturers.

Answers(iv) Explain how the results of sensory testing are used by manufacturers.• To compare different design ideas• To identify consumer preferences• To compare to other manufacturers/brands• To identify market trends• To compare product to specification• To improve product• To develop new products• Conclusion drawn form results•to benefit future product design• to plan further testing / trialling with target consumers• to compare results with previous product testing• Other relevant answers

(iii) Good answers will include reference to some of the followingmethods of presenting results• Charts• Labelled graphics• Pie charts• Graphs / grids• Charts / bars• Radar charts/profiles• Spreadsheets / excel• Power point presentations / slideshows• Digital images / photographs• Word processed / written report

Name the ingredients that are most suitable for use in each ofthe products below.

Give a detailed reason for your choices.

1. Fat for pastry

2. Sponge cake

3. Well risen loaf of bread

Understanding ingredients in products

Sponge CakeChoice: sugar; castor sugar (1 mark)Reasons:•Finer grain• Easier to cream• Smoother texture• Larger grains may give speckled texture

Fat for pastry:• Choice: fat butter /

margarine lard / mixtureReasons:• Adds colour• Adds nutritive value / vit A D• Adds to shelf life• Shortening properties

Understanding ingredients in products

Well risen loaf of bread

• Choice: Strong wholemeal

Reasons:

• Contains protein ‘gluten’• Gluten stretches to hold CO2 produced by the yeast• Gluten coagulates to form the structure of bread.• To improve elasticity• To assist rising / light open texture

(ii) Explain how flour thickens a white sauce.

• When heated –• Starch grains absorb the liquid Swell• Eventually burst and thicken the mixture• Causing gelatinisation to take place

Any two points (2 marks)One point given (1 mark)

4 (b) (i) Complete the table below to show the causes of each problemand how each problem may be prevented.

Problem Cause Prevention

The chicken ismoist and pinkinside

An insect is foundin the rice beforecooking

Problem Cause Prevention

The chicken ismoist and pinkinside

insufficient cooking-not fully defrostedbefore use-temp too low-cooking time tooshort-control checks notcompleted

check fullydefrosted beforeuse-sufficient cookingtime-relevant cookingtemp-use of food probeto check cooking

An insect is foundin the rice beforecooking

-Poor hygienestandards-Rice not coveredduring storage-Incorrect storage-Damagedpackaging-insufficient controlchecks

check rice beforeuse-Use insectrepellent-Routine hygieneinspections-regular hygienechecks-visual checks

4(a) How are these ingredients suitable for consumers choosing a

healthy option product?

• Wholemeal flour – high fibre, energy, iron, Vit B• Sweeteners – reduced sugar content• Polyunsaturated margarine – lower in saturated fats, heartdisease, lower in cholesterol• Skimmed milk, Low fat yoghurt – lower in fat, lowercholesterol, lower calories• Eggs – protein, Vit A D, iron.• Blueberries – fruit portion towards 5 a day, some Vitamin C,fibre• Information on health links may be credited e.g. heartdisease, dental caries, obesity, digestion, cancer etc

(b) What are the advantages of using tunnel ovens when bakingbatches of biscuits?

consistency of outcome• process can be timed accurately• even colour for biscuits• CAM more efficient than using human workforce/to makelarge quantities• less human input due to computer control/ less human error• different temperatures can be set for different stages ofproduction• cost effective after initial set up• some tunnel ovens lead into cooling towers at the end forrapid cooling / saving time• continuous flow for large scale production

7(a) Why is fresh cream classed as a high risk food?

7(a)Why is fresh cream classed as a high risk food?

• Protein food e.g. dairy product• Risk of contamination if not pasteurised• Moist• Short shelf life• Easily contaminated if not kept at correct temperature• Provides ideal conditions for micro organisms/bacteria todevelop/may cause food poisoning

3 x 1 mark (3 marks)

5 Question 5 is about testing new products.This is from a recipe for fruit slices.

Ingredients: 150 g wholemeal flour100 g white flour50 g soft brown sugar125 g polyunsaturated margarine200 g apricots5 (a) (i) Which ingredients help to give a golden colour to the fruit slice?................................................................................................................................................................................................................................................................................(2 marks)

5 (a) (ii) Describe one way of developing the fruit slice product to improve the flavour.........................................................................................................................................................................................................................................................................................................................................................................................................................(2 marks)

5 (a) (iii) Describe two ways of developing the fruit slice product to improve the texture.........................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................(4 marks)5 (a) (iv) Describe one way of developing the fruit slice to give an appealing, quality finish.........................................................................................................................................................................................................................................................................................................................................................................................................................(2 marks)

5(a)(i) Which ingredients help to give a golden colour to the fruitslice?• Wholemeal flour• Soft brown sugar• Apricots• Polyunsaturated margarine

(ii) Describe one way of developing the fruit slice product toimprove the flavour.• Addition of different fruits, more fruits or mixture of fruits,e.g. cranberries• Any other idea that adds ‘fruit’ flavour, essences• Addition of spices e.g. nutmeg, cinnamon• Addition of sweetness• Carry out further sensory testing

(iii) Describe two ways of developing the fruit slice product toimprove the texture.• Addition of nuts, coconut, seeds• Named type of texture identified e.g. crunchy, soft, sticky• Oats in place of wholemeal flour• Any other idea that adds ‘crunchy’• Cook for correct time to give crunch• Reference to the method of making e.g. rubbing in correctly• Dried and fresh fruit added• Different types/quantities of ingredients used e.g. fats,sugars, flours to change outcome• Size of ingredients e.g. grated v chopped

(iv) Describe one way of developing the fruit slices to give anappealing, quality finish.

• Sugar topping• Pinched edges• Egg wash• Milk wash• Forked patterns on top• Icing sugar dredged• Chopped nuts. seeds topping, e.g. almonds• Add ready prepared decorations• Add fresh or dried fruit toppings• Add fruit glaze, yoghurt topping, flavoured cream cheeseetc.• Add drizzled chocolate, jams, glace icing, named fruit,coloured…

(ii) Explain what happens to the egg whites when they arewhisked.

(iii) Explain what happens to the whisked egg whites when theyare cooked.

(ii) Explain what happens to the egg whites when they arewhisked.• A foam is formed when air is mixed into egg white• egg protein stretches to hold larger air bubbles• aeration takes place• surface tension breaks down• egg white (albumin) denatures/breaks down• the foam becomes white, stiff, smooth and light textured• heat generated from whisking partially coagulatesmixture.

(iii) Explain what happens to the whisked egg whites when theyare cooked.• foam remains stable (does not rise)• gives fine, solid mesh structure• protein coagulates/sets• coagulates at 60C• longer time at lower temperature gives a whiter, driermeringue.• shorter time at higher temperature gives a browner, stickyand pliable meringue.

7 (a) What is meant by a hazard in the food industry?• Anything that can cause harm/damage to theconsumer/product.May be• chemical /e.g. cleaning materials• biological / e.g. microbiological agents• physical hazard /e.g. glass, hairQualified answer or two simplistic answers ( 2 marks )Simplistic answer ( 1 mark )(2 marks)

Factors affecting choice of foods:

Each answer may refer to:

• Age• Gender• Culture / tradition• Lifestyle• Type of sports event / endurance / hydration levels• Indoor or outdoor events• Personal preferences / likes / dislikes / appeal / interest• Special dietary needs e.g. vegetarian, weight control, allergies• Cost of foods on sale• Amount of energy needed for event• Season of year• Hot or cold foods preferred• Nutritional value of foods• Advertising• Size of portion• Ease of use

• shortcrust: soft plain has low gluten content for short crumb

• flaky; strong plain has high gluten for stretchy dough, rolling.

folding into layers..• forms structure• dextrinises (browns) when baked at high temperatures

Flour for sauces etc

• gelatinisation• forms structureWater• binds rubbed in fats and flour together• improves ease of rolling out/ moisture• develops gluten when mixed with strong flour• causes starch to gelatinise• flaky: combines with gluten for stretchy dough.

7(iii) Main ingredients and reasons for use:

Flour for pastry

Fat (named white / lard / butter / margarine)• • flavour• • colour• • nutritive value• • keeping quality enhanced• • coats flour / shortening texture / adds richness

Salt• • develops flavour• • flaky: gluten strengthened

Lemon juice• • strengthens gluten• • counteracts fat

Ingredients for filling, finish may include reasons for use as appropriate:• flavour• colour• texture• enriching• adding moisture / decorate / garnish / suitable accompaniment to make dish nutritionally balanced• add nutritional value . any named nutrient acceptable

Problem Cause Prevention

Pastry is dry andbreaks

Incorrectproportions ofingredients• Over handling• Overcooking /time / temp• Not used in time

Weigh accurately• Monitor workingtemp / keep cool /moist• Training staff• Quality controlchecks• Cover before use

Filling leaks outIncorrect seal• Not used water tojoin edges• Too much filling /insufficient pastry• Pastry too thin /torn

Accurate weighingof filling• Quality controlchecks• Training of staff• Sealing of edges

Shell in the filling Lack of visualchecks• Poor supplier• Quality controlchecks notcompleted• Poor qualityshellfish

Check on suppliers• Clear specification• Quality controlchecks• Visual check• Regularmonitoring

Sauce is thin andrunny

Insufficientcooking temp /temp• Insufficientcooking time• Inaccurateproportions• Too much liquid• Not enough sauceto thicken

Weigh accurately• Monitor workingtemp• Training staff• Quality controlchecks

Pale product Incorrect choice offat in pastry• Not finished withegg / milk• Not cooked longenough / hotenough

Cook forlonger / highertemp• Add finishingtechnique• Change tobutter / margarineinstead of whitefats5 x 1 mark 5 x

4. (b) Describe ways of adding a quality finish to a batch of fruit loaves.• Identification of when finish applied :

before or after cooking• Brush on beaten egg glaze/ with pastry

brush /to give shiny orglossy finish.• Egg spray for large scale• Sugar solution –melt sugar in water –cool-

brush on• Brush with milk glaze before sprinkling with

sugar• Brush top sprinkle spices e.g. cinnamon,

grated zest sprinkled onbefore cooking• Make cuts across the top before cooking to

give interestingtextures/shapes/pattern for visual appeal• Add decoration e.g. fruits,

crystallised/caramelised sugar, peeletc.• Add icing e.g. Chelsea buns, iced buns

5. (a)(i) Explain why consumers choose to buy takeaway products instead ofmaking the food themselves. Lack of skills• Lack of time and effort / busy lifestyles make takeawaysconvenient as instant foods little cooking or preparation needed.• Quick and easy• Availability of take away foods• Prefer tastes of takeaway• Convenient for gatherings/special occasions/parties• Wide selection of multicultural options available• Consumer may lack skills needed /Food expertly cooked byspecialist chefs with knowledge of special equipment/methods etc.• Some takeaways specialise in different dietary needs and can

behelpful for consumers dealing with different needs. E.g gluten free.• Takeaways may prove cheaper than buying all ingredients

needed.• less clearing up/washing up• Other relevant answers

5. (a)(ii) Explain some of the disadvantages of takeaway foods.• Often seen as unhealthy/often high in fat and salt• Some takeaways thought to contribute towards healthproblems/not helpful for consumers wanting healthier options• Packaging to deal with• Price considerations: Expensive to buy, but some can be

cheaperthan buying individual ingredients to make at home.• Often use artificial additives• May need to travel to buy• May not have what you like• No control over outcomes/ do not know what goes into the

food• Often use large number of additives/e numbers which can bedetrimental to health• Cannot guarantee freshness/quality• May cause food poisoning if not cooked/stored/reheated

safely orhygienically• No control over source of foods/suppliers• Some people e.g. young generation are over reliant on

takeawaysand therefore do not learn cooking skills.

(c) Explain why some control checks are done by computers.• saves manufacturer time• less staff• more reliable / accurate / consistent• less human error• easier for monitoring• alerted immediately if problems• credit specific examples e.g. for temp, time, control, weightchecks, PH, metal detection

7 (a) Explain why colour coded equipment is used when preparingbeefburgers.

• Prevents cross contamination• Colour coded knives / boards allow different foods to be preparedseparately• May give colours used for raw meat (red) cooked burger (yellow)/ vegetables (brown) / bread (white) / fish (blue) / salad (green)• Keeps foods apart so that bacterial infection not at risk• High risk foods kept separately

Detailed answer or mixture of simplistic / well explained answers 3 marksSimplistic answers lacking detail 1-2 marks

(3 marks)