Food technology Past Paper 2006

A Food Technology Past Paper 2006 Edexcel

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Surname Other Names For Examiner's Use
Centre Number Candidate Number
Candidate Signature
General Certificate of Secondary Education
June 2008
H
DESIGN AND TECHNOLOGY 3542/H
(FOOD TECHNOLOGY)
Written Paper
Higher Tier
Thursday 22 May 2008 9.00 am to 11.00 am
For this paper you must have: For Examiner's Use
a pen, a pencil, a ruler, an eraser, a pencil
sharpener and coloured pencils Question Mark Question Mark
1 5
Time allowed: 2 hours
2 6
Instructions
Use black ink or black ball-point pen. Use pencil and coloured pencils 3 7
only for drawing.
Fill in the boxes at the top of this page. 4 8
Answer all questions.
You must answer the questions in the spaces provided. Answers written Total (Column 1)
in margins or on blank pages will not be marked.
Do all rough work in this book. Cross through any work you do not
Total (Column 2)
want to be marked. TOTAL
Information Examiner's Initials
The maximum mark for this paper is 125.
The marks for questions are shown in brackets.
You are reminded of the need for good English and clear presentation
in your answers.
(JUN083542H01)
TP/Jun08/3542/H 6/6/6/6/ 3542/H

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Page 2

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Answer all questions in the spaces provided.
1 Question 1 is about researching a product range.
1 (a) Explain how manufacturers could use the Internet when designing and making a new
range of hot drinks.
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(4 marks)
1 (b) What other types of electronic media may be used when researching existing products?
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2 Question 2 is about packaging of food and drink products.
2 (a) Give reasons why manufacturers package food and drink products.
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(5 marks)
2 (b) Cold drinks are usually packaged in bottles or cartons.
Complete the table below to explain why the following are good materials for packaging
cold drinks.
Material Why is this a good material for packaging cold drinks?
Plastic ........................................................................................
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2 (c) (i) Why is it important that some milk drinks are kept chilled?
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(2 marks)
2 (c) (ii) How do retailers control the temperature of chill cabinets?
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Page 5

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3 Question 3 is about designing new food products.
A test kitchen is developing design ideas for biscuits to be sold in a café or coffee shop.
The successful biscuit product will:
be suitable for consumers with special dietary needs
have a variety of flavours
include a decorative coating
suit batch production.
3 (a) Use notes and sketches to produce two different design ideas for a biscuit product which
meet the above design criteria.…read more

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3 (b) Which of your design ideas will you choose to develop?
Design Idea 1
Design Idea 2
Explain how this design idea meets the following design criteria.
3 (b) (i) is suitable for consumers with special dietary needs
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3 (b) (ii) has a variety of flavours
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3 (c) (i) What is meant by the term product specification?
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(2 marks)
3 (c) (ii) Write a four-point product specification for your chosen design idea.
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(4 marks)
3 (c) (iii) Why is it important to evaluate the development of a new design idea against the
product specification?
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3 (e) Using notes, sketches or flowcharts describe the processes and control checks needed to
make your chosen design idea in a test kitchen.…read more

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4 Question 4 is about the functions of ingredients.
Healthy option muffins are popular products with consumers.…read more

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4 (b) (i) Why are bicarbonate of soda and baking powder used when making muffins?
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(2 marks)
4 (b) (ii) Explain why it is important to combine the muffin ingredients quickly.
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(2 marks)
4 (c) What are the causes of the following problems during the production of muffins?
Problem Cause
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A piece of metal is found
in a cooked muffin. ........................................................................................
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