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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…

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1 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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2 ................................................................................................................................................

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(b) A manufacturer is planning the production of a new ready meal.

State two advantages…

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(c) 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…

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2 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…

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(d) 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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[Total: 10]




© OCR 2010 Turn over

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3 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.
Key

High 5

Low 1


Characteristics Taster A Taster B…

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(b) 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.…

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4 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…

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(c) Explain three different ways how schools are encouraging students to have healthy lifestyles.

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2 ................................................................................................................................................

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3 ................................................................................................................................................

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[Total: 10]




© OCR 2010 Turn over

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5 (a) 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…

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