edexcel food technology paper

1954-04Jun10

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THIS IS A LEGACY SPECIFICATION
H
GENERAL CERTIFICATE OF SECONDARY EDUCATION
DESIGN AND TECHNOLOGY 1954/04
Food Technology
Paper 4 (Higher Tier)
Wednesday 23 June 2010
* O C E / 2 0 2 4 2 *
Candidates answer on the Question Paper
OCR Supplied Materials:
Afternoon
None
Duration: 1 hour 15 minutes
Other Materials Required:
None
* 1 9 5 4 0 4 *
INSTRUCTIONS TO CANDIDATES
· Write your name clearly in capital letters, your Centre Number and Candidate Number in the boxes above.
· Use black ink. Pencil may be used for graphs and diagrams only.
· Read each question carefully and make sure that you know what you have to do before starting your answer.
· Answer all the questions.
· Do not write in the bar codes.
· Write your answer to each question in the space provided. Additional paper may be used if necessary but
you must clearly show your Candidate Number, Centre Number and question number(s).
INFORMATION FOR CANDIDATES
· The number of marks is given in brackets [ ] at the end of each question or part question.
· The total number of marks for this paper is 50.
· The marks allocated and the spaces provided for your answers are a good indication of the length of
answers required.
· Question 2, Product Analysis, is based on the theme Fish and Fish Products.
· This document consists of 12 pages. Any blank pages are indicated.
© OCR 2010 [100/0897/4] OCR is an exempt Charity
DC (SM/SW) 20242/2 Turn over

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Page 2

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Fig. 1 shows a computer.
Fig. 1
(a) State two ways a manufacturer could use a computer in the development of a new ready
meal product.
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(b) A manufacturer is planning the production of a new ready meal.
State two advantages to the manufacturer of using a Just in Time (JIT) production process for
the ready meals.
Advantage 1 ..............................................................................................................................
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Advantage 2 ..............................................................................................................................
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Page 3

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Oven chips are a food product which can be manufactured using continuous flow production.
(i) State one advantage of continuous flow production to the manufacturer.
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(ii) State one disadvantage of continuous flow production to the manufacturer.
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(d) Sensors are used to control the quality of food products.
State two quality control checks that could be carried out by sensors.
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Page 4

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Fish is an important part of a healthy diet.
Fig. 2 shows cod in batter portions.
OCR 4 individual cod portions
coated in batter
Fig. 2
(a) Suggest a target group this product may be suitable for.
State one reason for your choice.
Target group ...................................................................
Reason for choice ................................................................................................................ [1]
(b) State two nutrients found in fish.
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(c) Cod in batter and chips is a popular meal.…read more

Page 5

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Explain the function of batter on the cod.
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(e) Food manufacturers use a variety of techniques to freeze fish products.
Describe one commercial method of freezing fish products.
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Page 6

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The ingredients used in a test kitchen to make a four portion spicy tomato soup were:
onion
carrot
potato
chopped tomatoes
water
stock cube
dried chilli flakes
tomato puree
Fig. 3 shows the results from the tasting panel.…read more

Page 7

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State one reason why the manufacturer has not included salt in the soup recipe.
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(c) Sauces and soups are often thickened by the process of gelatinisation.
Explain the process of gelatinisation.
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(d) Sensory analysis is used in the food industry.
Explain two ways the results of sensory testing can be used by manufacturers.
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Page 8

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The food that we eat provides us with the energy we need for everyday activities.
Fig. 4 shows the EAR (Estimated Average Requirements) of Energy.
Age Males Females
1­3 years 1230 1165
4­ 6 years 1715 1545
7­10 years 1970 1740
11­14 years 2220 1845
15­18 years 2755 2110
19­50 years 2550 1940
51­59 years 2550 1900
60­64 years 2380 1900
65­74 years 2330 1900
85+ years 2100 1810
Fig. 4
(a) Explain one reason why males have different energy needs to females.
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Page 9

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Explain three different ways how schools are encouraging students to have healthy lifestyles.
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Page 10

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Many people have special dietary requirements.
(i) State what is meant by the term `lactose intolerant'.
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(ii) Give one alternative product that a lactose intolerant person could substitute in their
diet.
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(b) Explain one problem that a coeliac may have when selecting food in a restaurant.
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