Food Technology Questios

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Teacher Resource Bank

GCE Design and Technology: Food Technology Additional Example Question Papers
The questions and mark schemes below are provided as additional sample papers for both of the examined units for the new specification.
Copyright 2008 AQA and its licensors. All rights reserved. The Assessment and Qualifications Alliance (AQA) is a company limited by guarantee registered in England and Wales (company number 3644723) and a registered charity (registered charity number 1073334). Registered address: AQA, Devas Street, Manchester M15 6EX. Dr Michael Cresswell, Director General.
Teacher Resource Bank / GCE Design and Technology: Food Technology / Additional Sample Questions / Version 1.0
UNIT 1 SECTION A
1. Name two low biological foods. (2 marks) 2. Explain two reasons why sugar should be eaten in moderation. (2 marks) Pulses, nuts, cereals Excess energy can be converted to fat Causes tooth decay Contains empty calories (i.e. no other nutrients) Provides energy Adipose tissue provides a layer of insulation for the body and a further store of energy Some fat food provide essential fatty acids which can not be created by the body Fats are associated with fat soluble vitamins Minimal fat found in skimmed milk and toddlers need a supply of energy If there is no fat then Vitamin A and D which are fat soluble will be missing Estimated Average Requirement of a group of people. About half of the people will need more than the ERA and half will need less Phosphorus and Vitamin D
3. Give two functions of fat in the diet. (2 marks)
4. Discuss why a toddler should not be given skimmed milk. (2 marks)
5. What do you understand by the term EAR? (2 marks)
6. Which other micro nutrients in addition to calcium are needed for bone formation? (2 marks) 7. Explain why some foods are fortified. (2 marks)
To increase the nutritional content and to prevent deficiency disorders To replace nutrients lost in food processing
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Copyright 2008 AQA and its licensors. All rights reserved.
8. Name a nutrient which could be deficient in the diet of a teenager and explain why it is dangerous not to eat this nutrient. (2 marks) 9. Explain in detail two ways of reducing Vitamin C loss when preparing fresh vegetables for serving. (2 x 2 marks)
Iron, Calcium, Vitamin C, Vitamin B complex, Vitamin D + reason
Keep storage to a minimum to prevent loss of Vitamin C Cut vegetables with a sharp knife to minimise bruising Tear vegetables rather than cut, tearing is against the cell structure rather than cutting through the middle Wash in the minimum amount of water and avoid leaching, Vitamin C is water soluble Cook in the minimum amount of boiling water for a short time Vitamin C is heat sensitive
SECTION B Answer one question

10. (a) The number of obese people in the country is increasing; discuss why many of these people are overweight. (10 marks) Plentiful supply of food with everyone having the opportunity to easily obtain food The price of food has fallen in relationship to earnings and a smaller percentage of income is spent on food Lack of occasions when families eat together and therefore individuals do not always eat sensible food on their own The volume of ready made meals resulting in people not having to prepare their own food Increase in portion size when eating out Quantity of hidden fat in ready prepared foods and the use of fat to flavour foods
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(b) When designing a new food product, describe TWO testing procedures which could be used. (10 marks) OR 11 (a) Explain how investigating an existing product can be used to develop a new product or range. (10 marks)
Range of snack foods to eat between meals The quantity of sugar in foods Low fibre diets therefore people do not have a feeling of fullness Constant grazing rather than eating three meals a day Marketing TV adverts promoting food which then affect the subconscious Lack of exercise, yet not reducing food intake
Modelling ranking, rating - mark for name of process and detailed instructions for carrying out the procedure and recording results. Price / cost Portion size / number of portions Ingredients Special claims Storage conditions Method of reheating and cooking temperature Target market Method of construction + finish Sensory characteristics Packaging material and its affect on shelf life / reheating/serving Environmental issues related to the packaging
(b) Food choice is influenced by the environment, explain using examples how it is affecting the foods for sale in the supermarket. (10 marks)
Organic crops due to people declining to eat foods which contain pesticides, herbicides and hormones Fair trade products to ensure that people in other countries can afford to invest in new machinery etc. Seasonal foods to avoid foods being transported around the world GM products which have been developed to maximise production regardless of the soil quality, rainfall, herbicides and pesticides Locally sourced foods to save on pollution
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Loosely sold products to reduce on packaging Reduced packaging or biodegradable packaging
SECTION C
12 (a) When designing a pasta product manufacturers have to consider a range of issues. Using notes and sketches, describe how you would (i) improve the nutritional content to suit the needs of an ovo lacto vegetarian (8 marks) (ii) improve the texture to encourage a young child to eat the dish (4 marks) (iii) improve the appearance to serve the product in a caf or restaurant (4 marks) (iv) reduce the cost of the dish to suit a family on a limited budget. (4 marks) Nutritional values the answer could consider calcium, iron, protein, iron, fat and the fat soluble vitamins, vitamin C to aid absorption of iron, by using examples and an explanation A discussion on foods which adjust texture, with mention of correct technical terms and examples e.g. moist, soft, crunchy, smooth etc Factors which affect the appearance portion size, shape colour, garnishes with appropriate examples Explanation of lower cost variations of food e.g. canned tomatoes in the winter rather than fresh tomatoes, the type of protein e.g. use cheap cuts of meat named cut , vegetarian alternatives, addition of pulses to meat, use of foods in season Weight / volume Length of storage + temperature of storage of raw ingredients + ingredients during production and on completion Speed of mixing Length of time for mixing Thickness Length Viscosity Colour of ingredients Cooking temperature Cooking time
(b) Explain using examples the controls a food producer would use to ensure consistency between batches. (10 marks)
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(c) Food legislation requires standards of hygiene to be of an exceptionally high standard, describe ways of ensuring these standards are achieved in a kitchen preparing food products. (10 marks)
Personal hygiene of a very high standard clean protective clothing, wearing appropriate shoes, hair net/hat + hair tied back, removing jewellery, covering all cuts, grazes with a blue plaster, not handling food when suffering from an illness, washing hands with bacterial soap and hot water, keeping fingernails short, using dryers rather than towels for drying hands, using alcohol gels, wearing disposable gloves, not coughing, sneezing or spitting near food, not smoking, not tasting food with fingers or lick equipment Using the correct knives and chopping boards red for raw meat, blue for raw fish, green for fruit and vegetables, yellow for cooked meats, efficient waste disposal, correct storage of food in fridge, raw at the bottom and cooked on top or using separate fridges for the risk category of the food, screen covers for food, windows and doors, ultra violet insect traps, control of rodents, separate washing facilities for staff from high and low risk areas
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New Specification Sample Questions Unit 3

SECTION A 1 (a) What is the general chemical formula for protein? You may use diagrams to support your answer. (4 marks) (b) Explain high and low biological value proteins in relation to the Vegan diet. (6 marks) (c) With reference to the following, explain why the vegetarian diet is growing in popularity. (i) health awareness (ii) world food resources (iii) animal welfare (6 marks) (6 marks) (6 marks)
2 (a) With reference to the working characteristics of fats and oils, describe the importance of the following in the production of food products. Give examples to support your answer. (i) emulsification (ii) shortening (iii) aeration (iv) plasticity (5 marks) (5 marks) (5 marks) (5 marks)
(b) Explain the process of hydrogenation in relation to the production of Trans fats. (6 marks) (c) Why are Trans fats considered to pose a health risk? (2 marks)
3 "British teenagers have a better understanding of dietary recommendations than they are given credit for. The problem is that they choose not to make healthy dietary choices". Discuss this statement. (28 marks)
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SECTION B 1 (a) Explain, with specific examples, the importance of the use of food additives in large scale food production. (12 marks) (b) Describe how four of the following methods are used by food manufacturers to extend the shelf life of products. Irradiation Smoking Canning Ultra Heat Treatment / Ultra High Temperature (UHT) Drying Modified Atmosphere Packaging (MAP)
(4 x 4 marks)
2 (a) New novel foods are popular because they have been specifically developed to meet the needs of some consumers. Discuss with reference to: nutritional value value for money market influences.
(12 marks)
(b) Outline the steps that a food manufacturer would take to ensure that food products are free from physical, chemical or micro-biological contamination. (8 marks) (c) What are the main causes and symptoms of food poisoning? (8 marks) 3 (a) Describe how food manufacturers could adapt their manufacturing practices in order to become more energy efficient and environmentally friendly. (14 marks) (b) Using examples of food products currently on the market show how food product development has been influenced by social and cultural factors. (14 marks)
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Unit 3 Mark Scheme

SECTION A Question 1 (a) What is the general chemical formula for protein? You may use diagrams to support your answer. (4 marks) Protein molecules are very big and are made from long chains of amino acids chemically combined. A typical protein molecule contains about 500 amino acids, joined together by peptide links, formed when the amino group (-NH2) of one amino acid reacts with the acidic (-COOH) group of an adjacent amino acid. A molecule of water is eliminated during the formation of the peptide link. This is called a condensation reaction. Two amino acids joined together form a dipeptide, with the CONH- atoms forming the peptide link. Longer chains are called polypeptides. Candidates may answer this question using a variety of graphical/diagrammatic techniques. (b) Explain high and low biological value proteins in relation to the Vegan diet. (6 marks) The Biological Value of protein is used as a measure of protein quality. BV is the percentage of absorbed protein which is converted into body protein. Therefore, proteins that contain more of the essential amino acids and which are of higher BV are of more use to the body. Animal sources of protein are very high in BV. Vegetarians, particularly Vegans, will need to consume vegetable sources of protein, which tend (with the exception of soya) to be LBV. They need therefore to eat a varied number of LBV proteins to ensure that in one meal the essential amino acids are obtained, e.g. beans on toast. Of the 20 amino acids commonly found in proteins, eight (nine in children) are essential in the diet. These essential amino acids must be supplied by the protein in the diet because they cannot be synthesised by the body. The non-essential amino acids can be synthesised in the body by converting one amino acid into another within the body cells. (Give credit for candidates who list the essential amino acids: Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine, (Histidine). It is thus important that Vegans take in a wide variety of plant protein rich foods to ensure that the essential amino acids are obtained. It is not recommended that children follow a Vegan diet.
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(c) With reference to the following, explain why the vegetarian diet is growing in popularity. (i) Health awareness (6 marks) There is an increased awareness of diet related illness and the fact that many people following a vegetarian diet have reduced incidences of heart disease and strokes due to a generally lower intake of saturated fats. Celebrity chefs have raised awareness of the importance of cooking with vegetables and have raised the profile of vegetarian cookery. The 'Five-a-Day' campaign has made people take vegetable cookery more seriously and many meat eaters now include a vegetarian element to their diets. Many people see vegetarianism as an effective way of losing weight, of increasing NSP and thus improving bowel health. (ii) World food resources (6 marks)
Vegetarian diets are generally much cheaper than those including meat. Plants can produce much more protein/energy per acre/hectare than animal sources. They are therefore more efficient sources of food and an effective way of feeding the whole world. Animals are generally more expensive to rear than plants. Animals are said to produce methane gas which is responsible for increasing global warming.
(iii) Animal welfare (6 marks) Battery farming and intensive rearing of animals has shocked many consumers when the truth about the conditions in which animals are reared has been revealed. Many consumers have turned from cheap sources of meat to organics or to vegetarianism as a result. Treating animals cruelly (e.g. tethering calves and feeding them with a diet designed to keep their meat tender and white) has resulted in a consumer backlash against such procedures. Disease such as BSE have made many consumers wary of eating meat. There is a growing sense of distrust in what the scientists say about issues associated with animal husbandry, genetic engineering, use of anti-biotics etc.
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Question 2 (a) With reference to the working characteristics of fats and oils, describe the importance of the following in the production of food products. Give examples to support your answer. (i) Emulsification (5 marks)
An emulsion is a stable dispersion of oil in water or vice versa. An emulsion can be either oil in water (as in milk) or water in oil (as in mayonnaise). The stability of an emulsion is usually dependant upon the presence of an emulsifier, such as lecithin or glycerol monostearate (GMS) and stabilisers. The emulsifier prevents fat droplets joining together and separating out. The stabiliser binds up quantities of water, maintaining stability once emulsification has occurred. (ii) Shortening (5 marks)
Fats have a 'shortening' effect upon the protein molecules in baked goods. The effect of shortening is to make products, such as cakes and biscuits, crumbly and 'melt-in-the-mouth'. The fat molecules surround the starch granules and protein molecules and thus break up the structure. Fat also prevents contact between the protein in the flour and water in the dough and so restricts the formation of gluten. The gluten that does form is in short lengths and not in long elastic strands, hence the term 'shortening'. Fats such as butter and margarine (that contain water) and plastic fats are the best for shortening as they coat the flour particles readily. (iii) Aeration (5 marks)
Food products containing fat can be aerated by mechanical action, for example in the making of cakes by the creaming method. This process incorporates small air bubbles into the mixture, forming a foam and so lightening the product. The addition of an emulsifying agent to the fat used for creaming helps to disperse the air bubbles. Foams make products light and aerated with a smooth texture. Fats worked together with sugar in the creaming method form a matrix structure in which the air bubbles are trapped. (iv) Plasticity (5 marks)
This is where a substance, such as fat at certain temperatures, will change its shape when pressure is applied, but will remain in its final shape when the pressure is removed. It will not return to the original shape. In fats, plasticity is due to the fact that fats are a mixture of triglycerides, each having its own melting point. Thus at a given time the fats will contain a mixture of liquid and crystalline solid. The fats containing the smaller crystals will be more plastic. Margarines are manufactured to have a wide plastic range and will therefore spread straight from the refrigerator.
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(b) Explain the process of hydrogenation in relation to the production of Trans fats. (6 marks) Trans fatty acids are unsaturated fats that have been hydrogenated, usually in food processing, and become hard at room temperature. They then become like saturated fats in the manner in which they act in the body. Margarine is an emulsion of water in fat. A portion of the vegetable fat used in margarine is hardened by hydrogenation to produce the required plasticity in the final product before it is blended with the water. Hard margarines are more hydrogenated (i.e. saturated) than soft margarines. Hydrogenation (hardening) is undertaken to remove some of the double bonds in the fatty acids and effectively to make them more saturated. It turns a liquid into a solid by adding hydrogen across the double bonds in the unsaturated fatty acid molecules. It is carried out by heating the oil in large sealed vessels under pressure. Hydrogen is bubbled into the oil with finely divided nickel (which acts as a catalyst and is subsequently removed by filtration). During this process Trans fats are formed, so-called 'trans' because the hydrogen atoms are on geometrically opposite sides of the double bond, as opposed to the more usual 'cis' formation, with the two hydrogen atoms on the same side of the double bond. (c) Why are Trans fats considered to pose a health risk? (2 marks)
Evidence is emerging that trans fatty acids may be more damaging for the body than saturated fats because they not only raise levels of LDL blood cholesterol but also lower levels of the good (HDL) cholesterol. There are more sinister associations with trans fats possibly triggering some cancers.
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Question 3 "British teenagers have a better understanding of dietary recommendations than they are given credit for. The problem is that they choose not to make healthy dietary choices". Discuss this statement. (28 marks)
Any relevant point and explanation of the point will be credited. Candidates may include any of the following points in their answer: Good teaching in Primary and Secondary schools has raised awareness. Emphasis on design rather than making may have put teenagers off the subject A lot of media coverage of diet related issues almost every week there is an article on some food related recommendation. Over-kill on the media hype. Many teenagers are 'turned off' by constant media hype. Teenagers influenced by peer pressure. They are likely to go along with what is 'cool' to eat. Often left alone the demise of the family meal too lazy or disinclined to cook for themselves. Like the 'easy' option more likely to heat up a ready meal or to buy a take-away than to cook a meal. (This applies to Parents too). The 'I hear what you say' attitude, which means that they know what they should be doing ' eating, but choose not to do it, either because they can't be bothered, or because they are not given the support or encouragement at home (or at school) to follow it through. Taste Fast and pre-prepared food often tastes better that the more bland home-made counterpart. Taste buds have been bombarded with strong flavours and expectations are raised in this direction. Being de-skilled. Knowing what to do is one thing but doing is another. May have had bad experiences with own cooking, or with Parents' homecooking, so don't want to cook through lack of success or confidence.
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SECTION B Question 1 (a) Explain, with specific examples, the importance of the use of food additives in large scale food production. (12 marks) Any well reasoned answer will be credited. Candidates will be expected to describe the main additives, explaining their use and function. The following are likely to be mentioned: Colourings Flavourings Flavour enhancers Anti-oxidants Preservatives Emulsifiers Stabilisers Humectants Anti-caking agents Anti-foaming agents Fortification Functions are associated with the physical and sensory characteristics of food, storage life, food safety, nutritional status and manufacturing aids. (b) Describe how four of the following methods are used by food manufacturers to extend the shelf life of products. (4 x 4 marks) Irradiation This is a method of preservation where ionising radiations are applied to foods to kill bacteria (gamma rays / beams of electrons). There is said to be no risk of residual radioactivity and this process should not be confused with radioactive contamination or radioactivity. Irradiation has the potential to reduce microbial spoilage, insect damage and the need for chemical additives to improve keeping qualities, flavour etc. It is expensive to carry out and as yet is only permitted in the UK for use with some vegetables, spices and poultry products. Smoking: Wood smoke contains a number of substances that have antimicrobial activity, e.g. formaldehyde and higher aldehydes, phenols and methanol, all of which are highly inhibitory to micro-organisms. Canning: Canned foods are preserved by sterilisation which destroys all microorganisms which are present in the food, giving it a long shelf life at an ambient temperature. The food is placed in a hermetically sealed can to prevent the reentry of micro-organisms. The can is usually made from steel coated with a thin layer of tin. A further layer of lacquer may be added to protect the tin against corrosion if it is to hold high acidity foods like fruits. Canned foods can last for up to three years.
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Ultra Heat Treatment / Ultra High Temperature (UHT): Food is heated to temperatures in excess of 100C to ensure that spores are destroyed. In the case of milk the product is heated to not less than 132.2C and is packaged under aseptic conditions. The storage life is vastly longer than Pasteurised milk. The UHT product is sealed and is thus airtight until opened. It can be stored at ambient temperatures until it is opened, when it should be refrigerated and will remain fresh for only a few days. Drying: Micro-organisms cannot live and grow and reproduce without moisture. Dried foods therefore are not likely to support the growth of harmful microorganisms, so have a long shelf life if packed in an airtight container. The removal of water from food means that if stored in a syrup or in brine, the concentration of sugar and salt increases. As water is drawn out of the cells by osmosis, they die. Enzymes require less moisture to remain active. This is why some commercially dried foods have to be blanched to kill the enzymes before drying. MAP (Modified Atmosphere Packaging) Modified Atmosphere Packaging is also called Controlled Atmosphere. It is a method of storage where the oxygen level can be lowered or the carbon dioxide level or nitrogen levels increased. Oxygen is required in packaging raw meat to preserve its red 'bloom'. If oxygen levels are too low, bacteria will respire anaerobically, producing toxins. In this form of packaging, the packs are gas flushed. It has to be used in conjunction with temperature control in storing fresh foods. It is a very good medium for storing fresh fruits, vegetables, meats and fish. Spoilage is reduced and shelf-life is increased. Question 2 (a) New novel foods are popular because they have been specifically developed to meet the needs of some consumers. Discuss with reference to: Nutritional value Value for money Market influences (12 marks) Candidates may refer to any of the 'novel', 'smart' or 'functional' foods on the market, including meat analogues, pre and pro-biotic foods, cholesterol lowering foods, encapsulated foods and so on. Candidates will be awarded marks for relevant points made. Arguments must be justified. Candidates who provide a good answer will be expected to argue from more than one point of view. Candidates will be expected to draw from many different sources of their personal knowledge and understanding in order to answer this question. Many wider issues may be discussed, such as lifestyles, disposable incomes, media hype, the 'keep-fit' society, health fears, trust in modern-day scientists, the argument that an informed diet is equally as good,
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people are being pushed into trying out new products as a 'quick-fix' rather than adopting a healthier lifestyle etc. (b) Outline the steps that a food manufacturer would take to ensure that food products are free from physical, chemical or micro-biological contamination. (8 marks) Physical contaminants: By sieving dry food materials to remove any nails, screws, metal ties, metal shavings etc. By making use of large magnets and metal detectors. By ensuring that strict routines are followed for unpacking food, opening metal containers, disposing of metal waste. By ensuring that all machines are regularly maintained, e.g. nuts and bolts are tightened and checked visually. By sieving or filtering raw ingredients, or floating food away from any possible wood or stone containments along water chutes (conveyor motion). By visually checking raw ingredients. By ensuring the supplier washes the food and removes stalks before it reaches the factory, e.g. leeks, potatoes, fruit. By having insect proof barriers to the factory entrances and devices for extracting them if they do enter the premises. By not having open able windows. By inspecting fresh products carefully as they enter the factory, washing away any insects such as ants, greenfly. Ensuring that the suppliers are following guidelines e.g. in the use of pesticides, to reduce insect infestation of crops. Chemical Contaminants: To ensure only permitted chemicals are used in the factory. Not to store chemicals near food. Not to clean machinery and floors etc. when food is being manufactured. To ensure that lubricating oils from machines do not seep into food products. To ensure that workers do not wear perfumes etc. that will taint food. Biological Contaminants: By ensuring that all raw materials entering the factory are from a reputable supplier, that they are in date and have been stored at the correct temperature. By carrying out random microbial testing to identify bacterial growth that may be pathogenic. To ensure that all staff are properly trained and adhere to safe and hygienic practices. To set up systems to ensure that high, medium and low risk areas are kept separate and that cross-contamination does not occur. To ensure that all cooked food is cooked and chilled at the correct temperature and within safe time limits. To ensure that Quality Assurance and Control systems are in place and that they are reviewed and tested regularly.
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(c) What are the main causes and symptoms of food poisoning? (8 marks) Poor food hygiene by food handlers such as lack of hand washing, cross contamination, poor personal hygiene and careless handling and storage of food is the main cause. Many food handlers are badly trained and unaware of the possible results of their actions. Some food handlers choose to take short cuts and risk cross contamination as a result. Food may be contaminated at source, or transported at temperatures outside the cold chain. It may be cross-contaminated during transportation. Symptoms will include vomiting and diarrhoea, stomach cramps, fever. Candidates will be credited for any correct point, with reasoning or justification. Question 3 (a) Describe how food manufacturers could adapt their manufacturing practices in order to become more energy efficient and environmentally friendly. (14 marks) Candidates will be given credit for highlighting the ways in which manufacturers can save energy. They will also be given credit for describing the effects that global warming can have upon the world. In discussing the ways in which manufacturers could adapt their manufacturing practices in order to become more energy efficient, the points below may be mentioned: Reducing packaging materials to a minimum. Looking at more effective methods of recycling packaging materials. Utilising renewable forms of energy, such as solar, wind and water power. Finding inventive or creative ways of utilising factory waste products, e.g. the manufacture of fruit leathers as a by-product of manufacturing stewed apples. Building homes for the workers near to the factory so that they do not have far to travel. Providing transport to and from the factory that does not require fossil fuels as fuel. Use of biodegradable cleaning materials which are effective at low temperatures. Planning buildings which maximise the use of natural light. Organising production flows to produce frozen and chilled products as they are ordered ('just-in-time'), to reduce the need to store for long periods of time. Purchasing locally grown fresh products, to minimise transportation costs.
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Using rail and water networks rather than road haulage. Using the media to raise public awareness and to gain their support in supporting the energy-efficient manufacturers.
(b) Using examples of food products currently on the market show how food product development has been influenced by social and cultural factors. (14 marks) Candidates will be rewarded for any significant point made and justified and examples given to support the answer. Candidates will be credited for original thinking. Answers could include any of the following: The frequency of family holidays abroad and the increasing range of exotic destinations means that many people are experiencing new foods and tastes. Supermarket NPD teams are constantly looking to produce new dishes or buy in new products to meet this growing trend. Air travel is cheap so many foods can be flown in. Many people move around the world to work. English is a commonly spoken language, so immigrants can settle here to work, bringing with them their own cultures, including food. This permeates our culture as people try and like new tastes e.g. Indian, Chinese, Thai, Italian, Japanese, Greek dishes. Candidates may give examples to support their answer. A generally higher standard of living means that many people are able to spend more on food. Many families have higher incomes because both partners work, so consequently have less time to shop and cook. Shopping has changed. Ready meals and supermarket take-aways are available, for nearly instant meals. Take-away outlets are to be found in every high street and the prices are affordable. Many households eat at different times of day and rely upon freezer to microwave meals or take-aways. Many parents are de-skilled when it comes to cooking. Cooking takes time and many dont want to spend the little leisure time they have in the kitchen. Ready meals give a guaranteed result. Many people suffer from diet related disorders, allergies or sensitivity to certain foods. The supermarkets have acknowledged this. Consumers are increasingly discerning about the food they buy. In spite of this, many people in our nation are obese and the government have highlighted this in numerous campaigns. Food manufacturers have been criticised for adding too much salt and sugar to processed foods. Consumers are suspicious of GM crops and the organic movement is gaining a higher profile. Because so many families rely upon the supermarket for ready meals and other instant foods, they are attracted to the packages which say they are healthy or lower in fat or sugar free etc.
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Many people rely upon the retailers for food, meals, snacks etc. whilst they are on the go. Thus food can be purchased in a wide variety of outlets and throughout the day. Many people dont bother to make sandwiches any more at home. They simply purchase one on their way to work, either from the supermarket or from a small retailer, such as a small bakers shop, branching out into the sandwich market. Routine travel by train, car and plane has lead to many food outlet chains appearing on train platforms, in airports and on the motorways. Many of these outlets are franchised, offering a wide variety of products from burgers, to sandwiches, to soups and bagels. Drive-in take-away outlets follow the American tradition and in each town (however small) or city a wide variety of different nationality restaurants can be found e.g. Jordanian food in Edinburgh. Pubs now routinely offer food. Large-scale wholesale food processors such as Brake Brothers supply many outlets, making it possible for them to operate, even on a small scale. Other methods include Internet shopping at work and sandwich companies coming in to offices. END OF MARK SCHEME
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Food Technology Questios

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Teacher Resource Bank

3. Give two functions of fat in the diet. (2 marks)

4. Discuss why a toddler should not be given skimmed milk. (2 marks)

5. What do you understand by the term EAR? (2 marks)

Copyright 2008 AQA and its licensors. All rights reserved.

Iron, Calcium, Vitamin C, Vitamin B complex, Vitamin D + reason

SECTION B Answer one question

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

Loosely sold products to reduce on packaging Reduced packaging or biodegradable packaging

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

New Specification Sample Questions Unit 3

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

Unit 3 Mark Scheme

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

Copyright 2008 AQA and its licensors. All rights reserved.

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