exemplar candidate work food preparation and nutrition

QualificationAccredited

www.ocr.org.uk/foodpreparation

GCSE (9–1)

Exemplar Candidate Work

J309/01 Summer 2018 examination seriesVersion 1

J309For first teaching in 2016

FOOD PREPARATION AND NUTRITION

https://www.ocr.org.uk/qualifications/gcse/food-preparation-and-nutrition-j309-from-2016/


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GCSE (9–1) Food Preparation and Nutrition

© OCR 2019

ContentsQuestion 1 (a) 4

Question 1 (b) 6

Question 2(a)(i) 7

Question 2(a)(ii) 8

Question 2(b) 9

Question 2(c) 10

Question 3(a) 14

Question 3(b) 15

Question 4(a) 16

Question 4(b) 18

Question 4(c) 20

Question 4(d)(i) and (ii) 21

Question 5(a)(i) 22

Question 5(a)(ii) 23

Question 5(a)(iii) 24

Question 5(a)(iv) 25

Question 5(b) 26

Question 5(c) 27

Question 6(a) 28

Question 6(b) 29

Question 6(c) 30

Question 7 32

Question 8(a) 36

Question 8(b) 37

Question 9(a) 39

Question 9(b) 40

Question 9(c)(i), (ii) and (iii) 41

Question 9(d)(i) 42

Question 9(d)(ii) 43


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IntroductionThese exemplar answers have been chosen from the summer 2018 examination series.

OCR is open to a wide variety of approaches and all answers are considered on their merits. These exemplars, therefore, should not be seen as the only way to answer questions but do illustrate how the mark scheme has been applied.

Please always refer to the specification https://www.ocr.org.uk/qualifications/gcse/food-preparation-and-nutrition-j309-from-2016/ for full details of the assessment for this qualification. These exemplar answers should also be read in conjunction with the sample assessment materials and the June 2018 Examiners’ report or Report to Centres available from Interchange https://interchange.ocr.org.uk/Home.mvc/Index

The question paper, mark scheme and any resource booklet(s) will be available on the OCR website from summer 2019. Until then, they are available on OCR Interchange (school exams officers will have a login for this and are able to set up teachers with specific logins – see the following link for further information http://www.ocr.org.uk/administration/support-and-tools/interchange/managing-user-accounts/).

It is important to note that approaches to question setting and marking will remain consistent. At the same time OCR reviews all its qualifications annually and may make small adjustments to improve the performance of its assessments. We will let you know of any substantive changes.




https://interchange.ocr.org.uk/Home.mvc/Index

https://interchange.ocr.org.uk/Home.mvc/Index

http://www.ocr.org.uk/administration/support-and-tools/interchange/managing-user-accounts/




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© OCR 2019

Question 1 (a)

Exemplar 1 2 marks

Examiner commentaryThe question requires three different safety rules which should be followed when using the food processor and attachments as shown in fig.1.

The first two points are correct.

The third point is incorrect as the lid on the food processor has to be attached.


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Exemplar 2 2 marks

Examiner commentaryThe first point is not specific enough for a mark.

The second and third points are relevant to safety and on the mark scheme.

Exemplar 3 1 mark

Examiner commentaryThe first and second points are incorrect as the lid on the food processor has to be attached correctly otherwise it would not work and the blade cannot be touched once the food processor is on without first switching the food processor off.

The second point is correct under the bullet point on the mark scheme ‘switched off after use/before unplugging’.


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Question 1 (b)

Exemplar 1 1 mark

Examiner commentaryThe question asks for two advantages of using a food processor when preparing foods.

Quicker and easier are too vague to be credited as they have not compared it to anything. For example, consistent product, evenly sliced. The second point has been credited under ‘consistent’ product.


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Question 2(a)(i)

Exemplar 1 1 mark

Examiner commentaryThe question asks for a number of correct portions of fruit and vegetables that should be eaten each day. The response given is correct.

Exemplar 2 1 mark

Examiner commentaryThe response given is correct as the mark scheme stipulates that at least five portions is allowed so in this instance it was credited.


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Question 2(a)(ii)

Exemplar 1 3 marks

Examiner commentaryThe question asks for three reasons for increasing the number of fruits and vegetables we eat.

All three points listed are clearly on the mark scheme.

Exemplar 2 2 marks

Examiner commentary‘Increase in vitamins’ has been credited as has ‘healthier lifestyle’ as both are on the mark scheme. The point linked to minerals cannot be given as it appears on the same bullet point as vitamins and so is classed as a repeat answer.


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Question 2(b)

Exemplar 1 2 marks

Examiner commentaryThe question asks for a fruit and vegetable that is a good source of Vitamin C to be named.

One of each has been correctly named.


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Question 2(c)

Exemplar 1 7 marks

[8]


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Examiner commentaryThe question asks for both advantages and disadvantages of buying fruits and vegetables grown in the UK.

All questions on the paper with an * are extended response questions and have a banded mark scheme. Candidates do not have to discuss all points on the mark scheme to be awarded full marks.

This response addresses both the advantages and disadvantages of buying fruits and vegetables in the UK. It is logical and clear, written in full sentences with accurate use of key terms, technical phrases and examples to support points raised. This is a higher level response where the candidate has discussed a range of relevant points. They have clearly addressed the following points from the mark scheme:

• Cost – cheaper and more expensive.

• Less time in transit therefore fresher.

• Reduced food miles/carbon footprint.

• Supporting local economy/farmers.

• Climate/seasonality.

• Limited supply due to weather

Exemplar 2 4 marks


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Examiner commentaryThis response addresses some advantages and disadvantages of buying fruits and vegetables in the UK. It is written in full sentences with some accurate use of specialist terms. This is a medium level response where the candidate has discussed some relevant points. They have clearly addressed the following points from the mark scheme:

• Reduced food miles/carbon footprint.

• Seasonality linked to cost

• Supporting local economy/farmers.


There is some discussion regarding intensive farming which is not relevant so cannot be credited.

Exemplar 3 3 marks

Examiner commentaryThis response addresses some limited advantages and disadvantages of buying fruits and vegetables in the UK. It is logical and clear, written in full sentences with some structure that is in the most part relevant and supported. There is evidence of some specialist terms used to support points raised. This is a medium level response. Points addressed from the mark scheme include:

• Supporting local economy/farmers

• Reduced food miles/carbon emissions


This response clearly shows a good understanding of some of the relevant nutrients found in cheese and a correct different function for each nutrient listed.

How the response could be improvedFurther development of each point made with some relevant examples would show more a thorough understanding and application of knowledge. More points need to be included from the mark scheme to reflect a deeper discussion of the advantages and disadvantages of buying fruits and vegetables in the UK.


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Exemplar 4 1 mark

Examiner commentaryA weak and thin response with limited correct information. Points highlighted from the mark scheme include:

• Cost..


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Question 3(a)

Exemplar 1 2 marks

Examiner commentaryThe question asks for four other functions of water in the diet apart from preventing dehydration.

Points 1 and 4 have not been awarded marks as the response provided in each case is too vague. It is not clear the candidate understands exactly what the kidneys do or that sweat helps regulate the body’s temperature.


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Question 3(b)

Exemplar 1 4 marks

Examiner commentaryThe question requires four different symptoms of dehydration which have been provided.


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Question 4(a)

Exemplar 1 6 marks

Examiner commentaryThe question requires relevant nutrients found in cheese to be listed and a correct function of that nutrient.

This response clearly shows a good understanding of some of the relevant nutrients found in cheese and a correct different function for each nutrient listed.


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Exemplar 2 1 mark

Examiner commentaryThe question requires relevant nutrients found in cheese to be listed and a correct function of that nutrient provided.

This response has identified one relevant nutrient but the function is incorrect.


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Question 4(b)

Exemplar 1 5 marks

Examiner commentaryThe focus of this question is to explain how milk is made into cheese.

All questions on the paper with an * are extended response questions and have a banded mark scheme. The focus of this question is to explain how milk is made into cheese.

The response has some clear structure and reasoning linked to the cheese making process. Some specialist terms have been included and the process has been explained logically. This is a higher level response. From the mark scheme, the following points have been addressed:

• Pasteurisation of milk.

• Bacteria is added to set protein

• Rennet is added.

• Milk changes into curds and whey.

• The whey is drained and curds pressed.

• Cheese is left to mature.

[8]


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Exemplar 2 1 mark

Examiner commentaryThe response is limited in its content with many inaccuracies. The candidate has attempted to show some understanding and has been credited with a lower band response mark. From the mark scheme, the following points are evident:

• Liquid is drained from the cheese.

• Flavouring is added.


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Question 4(c)

Exemplar 1 3 marks

Examiner commentaryThe question requires the naming of three traditional cheeses made in the UK which have been correctly listed.

Exemplar 2 0 marks

Examiner commentaryNo correct answers have been listed.


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Question 4(d)(i) and (ii)

Exemplar 1 3 marks

Examiner commentaryThe question asks for one cheese to be listed that is not from the UK and name the country where it is made.

The response has given a correct cheese and the correct country it is made.


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Question 5(a)(i)

Exemplar 1 2 marks

Examiner commentaryThis question requires a scientific explanation of the stages of bread making. Responses need to show an understanding of either the ingredients used or the process. There should be a statement made followed by a correct explanation to be awarded full marks.

The answer reflects an understanding that water provides the conditions that yeast requires to function.

Exemplar 2 0 marks

Examiner commentaryThere are no relevant points written here to credit.


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Question 5(a)(ii)

Exemplar 1 2 marks

Examiner commentaryThe answer shows a clear understanding that the kneading process develops the gluten to make the dough stretchy.

Exemplar 2 0 marks



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Question 5(a)(iii)

Exemplar 1 2 marks

Examiner commentaryThe answer shows that proving the dough gives time for CO2 to be released helping the dough to rise.


Exemplar 2 0 marks


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Question 5(a)(iv)

Exemplar 1 1 mark

Examiner commentaryThis response shows an understanding that baking holds the bread’s structure but the answer is not developed enough for 2 marks. The response should have been further developed by stating that the heat of the oven sets the gluten which forms the structure of the bread.

Exemplar 2 0 marks

Examiner commentaryThe response is incorrect, the dough will not rise further as the high heat actually kills the yeast so no more CO2 is produced.


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Question 5(b)

Exemplar 1 1 mark

Examiner commentaryThe question requires two advantages of fortifying foods.

Adding extra vitamins and minerals is correct under the ‘to increase the nutritional value’ bullet point on the mark scheme.

Exemplar 2 0 marks

Examiner commentaryNeither of the two answers given are correct.


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Question 5(c)

Exemplar 1 0 marks

Examiner commentaryThe question requires an example of food which is fortified by law.

The example provided in this instance is incorrect.


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Question 6(a)

Exemplar 1 4 marks

Examiner commentaryThe question requires a correct different fat from the examples given to be chosen for each product listed.

The response shows four correct answers from fats clearly selected from the options provided in the drawings. The same fat or oil has not been used more than once.


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Question 6(b)

Exemplar 1 3 marks

Examiner commentaryThe question requires three reasons other than heart disease as to why we should reduce the amount of fat eaten. One word answers are not acceptable.

Three clear reasons have been provided that are clearly on the mark scheme.

Exemplar 2 1 mark

Examiner commentaryAvoids obesity is correct for 1 mark.


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Question 6(c)

Exemplar 1 3 marks

Examiner commentaryThe question asks for two differences to be explained between saturated and polyunsaturated fats. There needs to be either two clear statements made that shows an understanding of the difference or a comparison made between the two different fats to be awarded full marks.

In this example, the first point explains how polyunsaturated fats have double carbon bonds with hydrogen bonds attached apart from one which has been awarded 2 marks. The second point shows a clear understanding that the two fats are structurally different in that polyunsaturated fats are liquid or soft at room temperature and animal fats are not, therefore, 2 marks have been awarded.


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Exemplar 2 2 marks

Examiner commentaryIn this example, the first point is irrelevant and not on the mark scheme so cannot be awarded. The second point shows a clear understanding that the two fats are structurally different in composition as the candidate has compared them and so can be awarded 2 marks.


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Examiner commentaryThis question asks for dietary advice to be given to a woman to ensure a healthy pregnancy and healthy new born baby.

All questions on the paper with an * are extended response questions and have a banded mark scheme. Candidates do not have to discuss all points on the mark scheme to be awarded full marks. On a question worth 12 marks the candidate should spend approximately 10 – 12 minutes. If candidates write concisely it is possible to gain marks in the higher band without using additional pages. If candidates do use additional pages they must make this clear to the examiner.

This response is clear, well-structured and developed reflecting the dietary needs of the pregnant woman and her unborn child. Information presented is relevant and substantiated assessing a range of different factors with examples of suitable foods supporting these needs. It is well written in full sentences and moreover concisely presented. The following points have been discussed from the mark scheme:

Exemplar 2 4 marks

• Avoid alcohol

• Avoid shellfish

• Calcium and vitamin D

• Drinking lots of water

• Folic acid

• Good supply of fruit and vegetables

• Protein

• Eating fish

• Iron.


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Examiner commentaryThis is a weak response which include an inaccuracy which cannot be credited namely increasing calories and the point stating vitamins and minerals need increasing is not specific enough. Other information presented is basic although clearly written and demonstrates some analysis of knowledge when assessing the dietary needs of the pregnant woman and baby. The following points from the mark scheme have been included but with limited discussion:

• Iron.

• Avoid alcohol.

• Limit fatty and sugary foods.

• Reduce caffeine intake.

Exemplar 3 2 marks


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Examiner commentaryThis is a weak response which include an inaccuracy which cannot be credited namely the pregnant woman should eat more carbohydrates and fats. Other information presented is basic but demonstrates some understanding of the dietary needs of the pregnant woman and baby. The following points from the mark scheme have been included:

• Protein

• Fibre


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Question 8(a)

Exemplar 1 3 marks

Examiner commentaryThe question requires four different ways a new food product could be marketed to appeal to families.

Points 1 and 4 are on the mark scheme and so can be credited. The ‘low sugar percentage’ point is correct and has been marked under ‘nutritional claims’ on the mark scheme.

Exemplar 2 0 marks

Examiner commentaryThere are no responses worthy of credit.


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Question 8(b)

Exemplar 1 4 marks

Examiner commentaryThe question asks for two reasons for nutritional information to be provided on food packaging with a relevant and different explanation for each point.

The first response given is a point explained showing that nutritional labelling allows people to see the amount of calories the food contains allowing healthy choices which is worth 2 marks.

The second point made has been credited under the accurately monitoring nutritional intake to provide a balanced diet so again 2 marks have been awarded here.


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Question 9(a)

Exemplar 1 4 marks

Examiner commentaryThe question requires the table to be completed showing how named food products can be made more attractively in four different ways.

The response clearly lists different ways each product can be made more attractive.


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Question 9(b)

Exemplar 1 0 marks

Examiner commentaryOne piece of equipment needs to be named that can be used to check the temperature of a joint of meat being cooked.

‘Thermometer’ on its own is too vague an answer and needs to have ‘meat, probe or food’ within the answer to be awarded a mark.


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Question 9(c)(i), (ii) and (iii)

Exemplar 1 3 marks

Examiner commentaryA range of accurate temperatures need to be listed within these questions. The responses given must have ‘c’ in the answer to be awarded.

Here, all three answers are correct.

Exemplar 2 1 mark

Examiner commentaryHere, only 9ci is correct a 0c is within the range allowed on the mark scheme.


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Question 9(d)(i)

Exemplar 1 2 marks

Examiner commentaryThe question requires three different food poisoning bacteria to be named. The correct spelling is not required as long as it is clear to the examiner.

Two correct food poisoning bacteria have been named. Cholera is not a food poisoning bacteria so is incorrect.

Exemplar 2 1 mark

Examiner commentaryOne correct food poisoning bacteria has been named salmonella.


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Question 9(d)(ii)

Exemplar 1 1 mark

Examiner commentaryThe question requires three high risk food to be named

Chicken and pork are repeat answers as they are both classed as ‘meats’, however, the mark scheme requires the response to specifically list ‘cooked’ meats. Fish is clearly on the mark scheme so can be awarded.

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