Pages in this set

Page 1

Preview of page 1
GCSE

Design & Technology (Food Technology)
General Certificate of Secondary Education GCSE J302
General Certificate of Secondary Education (Short Course) GCSE J042




Mark Schemes for the Units

January 2010




J042/J302/MS/R/10J

Oxford Cambridge and RSA Examinations

Page 2

Preview of page 2
OCR (Oxford Cambridge and RSA) is a leading UK awarding body, providing a wide range of
qualifications to meet the needs of pupils of all ages and abilities. OCR qualifications include
AS/A Levels, Diplomas, GCSEs, OCR Nationals, Functional Skills, Key Skills, Entry
Level qualifications, NVQs and vocational qualifications in areas…

Page 3

Preview of page 3
CONTENTS

General Certificate of Secondary Education
Design and Technology (Food Technology) (J302)

General Certificate of Secondary Education
Design and Technology (Food Technology) (Short Course) (J042)



MARK SCHEMES FOR THE UNITS



Unit/Content Page


A522 Sustainable design 1

A524 Technical Aspects of Designing and Making 12

Grade Thresholds 25

Page 4

Preview of page 4
A522 Mark Scheme January 2010

A522 Sustainable design
Question Expected Answers Rationale Marks
1 D Red Red [1]
Total [1]
2 C Use by Use by [1]
Total [1]
3 A More vitamin C is retained More vitamin C is retained [1]
Total [1]
4 A July July [1]
Total…

Page 5

Preview of page 5
A522 Mark Scheme January 2010


Question Expected Answers Rationale Marks
8 1x1 mark 1 mark
To prevent anaemia Do not accept healthy blood
To transport oxygen to all parts of the body Must make it clear that it states the function. Eg
Helps maintain cell functions Do not accept `blood…

Page 6

Preview of page 6
A522 Mark Scheme January 2010

SECTION B
Question Expected Answers Rationale Marks
16 (a) 2 x 1 mark 2 x 1 mark
Buying local ingredients
Buy ingredients from the UK
Buy from countries nearer to the UK
Using foods in season where possible [2]
Reduce the transport/air miles
(b) 3…

Page 7

Preview of page 7
A522 Mark Scheme January 2010

Question Expected Answers Rationale Marks
Temperatures checked to ensure food is cooked
correctly/thoroughly/reference to specific temperature/use
food probe­ meat is a high risk food
Foods chilled quickly after cooking ­ within 90 mins/to prevent
growth of bacteria
Storage of the finished product at 5°C or…

Page 8

Preview of page 8
A522 Mark Scheme January 2010

Question Expected Answers Rationale Marks
16 (f) 2 x 1 mark 2 x 1 mark
Must have correct heading next to the symbol

Keep Britain Tidy/Litter man




Recycle/ Recycle now [2]

(g) 2 marks 1 mark for brief response/statement
1 mark for brief response/statement 2…

Page 9

Preview of page 9
A522 Mark Scheme January 2010


Question Expected Answers Rationale Marks
(b) 2 x 1 mark 2 x 1 mark
1 mark for brief explanation 1 mark for brief explanation
2 marks for a detailed explanation 2 marks for a detailed explanation
Provide outdoor space for roaming in addition to an…

Page 10

Preview of page 10
A522 Mark Scheme January 2010

Question Expected Answers Rationale Marks
(e) 2 x 1 marks 2 x 1 marks
1 mark for statement 1 mark for statement
1 mark for the explanation 1 mark for the explanation
In a refrigerator ­ High risk food/growth of bacteria slowed
down
Away from…

Comments

No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »See all resources »