Food & Nutrition 0648 | Paper 1 Mock 01 | Theory

Question 1 Report

The table below compares the nutritional value of white rice and brown rice per 100g.

Nutrient	White rice	Brown rice
Energy (kcal)	130	112
Protein (g)	2.7	2.3
Fat (g)	0.3	0.8
Fibre (g)	0.4	1.8
Iron (mg)	0.2	0.5

(a) State two differences between white rice and brown rice shown in the table. [2]

(b) Give two reasons why brown rice is a better choice for a healthy diet. [2]

(c) Explain why rice is an important food in many countries. [2]

Answer

Answer Details

(a) Two differences [2]: - Brown rice has more fibre than white rice (1.8g vs 0.4g) (1) - Brown rice has more iron than white rice (0.5mg vs 0.2mg) (1) OR - White rice has more energy than brown rice (130 vs 112 kcal) (1) (b) Why brown rice is a better choice [2]: - Brown rice has more fibre which helps the digestive system work properly (1) - Brown rice has more iron which is needed to make red blood cells and prevent anaemia (1) (c) Why rice is important in many countries [2]: - Rice is a good source of energy from carbohydrate, which is needed for daily activities (1) - Rice is cheap and widely available, making it affordable for large populations (1)

Composition And Value Of The Main Foods In The Diet

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Question 2 Report

(a) State two functions of water in the body. [2]

(b) Name two ways the body loses water each day. [2]

(c) Explain why it is important for a person to drink enough water, especially in hot weather or during exercise. [3]

Answer

Answer Details

(a) State two functions of water in the body. [2] One mark each (max 2): - Helps to transport nutrients and waste products around the body (1) - Helps to regulate body temperature through sweating (1) - Needed for chemical reactions in the body (1) - Makes up a large part of blood and other body fluids (1) - Keeps skin and mucous membranes moist (1) (b) Name two ways the body loses water each day. [2] One mark each (max 2): - Through urine (1) - Through sweat/perspiration (1) - Through breathing out moist air (1) - Through faeces (1) (c) Explain why it is important to drink enough water, especially in hot weather or during exercise. [3] One mark for each valid point (max 3): - In hot weather and during exercise the body sweats more to cool down (1) - This means more water is lost and must be replaced to prevent dehydration (1) - Dehydration can cause headaches, tiredness, dizziness and in severe cases can be dangerous (1)

Nutritive Value Of Foods

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Question 3 Report

(a) Name two types of pastry. [2]

(b) State the basic proportions of fat to flour used when making shortcrust pastry. [2]

(c) Describe the method of making shortcrust pastry, including any important rules that should be followed. [8]

(d) Give two reasons why pastry should be handled as little as possible. [2]

Answer

Answer Details

(a) Name two types of pastry. [2] One mark each (max 2): - Shortcrust pastry (1) - Flaky pastry (1) - Rough puff pastry (1) - Choux pastry (1) - Puff pastry (1) - Suet pastry (1) (b) State the basic proportions for shortcrust pastry. [2] - Half fat to flour (1), e.g. 100g fat to 200g flour (1). (c) Describe the method of making shortcrust pastry. [8] One mark for each step (max 8): - Sift the flour and a pinch of salt into a mixing bowl (1) - Cut the fat (butter, margarine or lard) into small pieces and add to the flour (1) - Rub the fat into the flour using fingertips until the mixture looks like fine breadcrumbs (1) - Add cold water, a little at a time, and mix with a knife to form a firm dough (1) - Do not add too much water or the pastry will be tough (1) - Wrap the dough in cling film and chill in the fridge for 15-30 minutes (1) - Roll out on a lightly floured surface, rolling in one direction only (1) - Use as needed for pies, tarts or quiches (1) Important rules: - Keep everything cool, including hands, equipment and ingredients (1) - Handle the pastry as little as possible to avoid developing the gluten (1) (d) Give two reasons why pastry should be handled as little as possible. [2] One mark each (max 2): - Too much handling warms the fat, which melts into the flour and makes the pastry greasy and heavy (1) - Over-handling develops the gluten in the flour, which makes the pastry tough instead of crumbly and short (1)

Basic Proportions And Methods Of Making

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Question 4 Report

(a) Explain the difference between moist methods and dry methods of cooking. Give one example of each. [4]

(b) Describe the effects of heat on protein when food is cooked. [3]

(c) Suggest a suitable method of cooking for a person who is trying to lose weight. Give two reasons for your choice. [3]

Answer

Answer Details

(a) Explain the difference between moist and dry methods of cooking. [4] Two marks per method (max 4): - Moist methods use water or steam as the cooking medium (1), e.g. boiling, steaming, poaching, stewing (1) - Dry methods use hot air, fat or direct heat as the cooking medium (1), e.g. baking, roasting, grilling, frying (1) (b) Describe the effects of heat on protein. [3] One mark for each valid point (max 3): - Protein coagulates (sets/becomes firm) when heated (1) - This is why an egg white changes from liquid and transparent to solid and white when cooked (1) - If protein is overcooked it becomes tough and hard to digest (1) - Proteins on the surface of meat shrink when heated, causing the meat to change colour (1) (c) Suggest a suitable cooking method for weight loss with reasons. [3] One mark for method, two marks for reasons (max 3): - Grilling (1) - No extra fat needs to be added during cooking (1) - Fat in the food drips away during grilling, reducing the overall fat content of the meal (1)

Cooking Of Food

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Question 5 Report

The table below shows the nutritional content of two different breakfast meals.

Nutrient	Meal A: Fried egg and bacon	Meal B: Porridge with fruit
Energy (kcal)	450	280
Protein (g)	22	8
Fat (g)	35	5
Fibre (g)	0	6
Vitamin C (mg)	0	30

(a) State which meal provides more energy. [1]

(b) Identify one nutrient that is missing from Meal A. [1]

(c) Explain why Meal B would be a better choice for a person trying to lose weight. [3]

(d) Suggest how Meal A could be changed to make it healthier. Give reasons for your suggestions. [3]

Answer

Answer Details

(a) Which meal provides more energy [1]: - Meal A (fried egg and bacon) provides more energy at 450 kcal (1) (b) Nutrient missing from Meal A [1]: - Vitamin C (1) OR dietary fibre (1) (c) Why Meal B is better for weight loss [3]: - Meal B has fewer calories (280 vs 450) so less energy to be stored as fat (1) - Meal B has much less fat (5g vs 35g) which is a concentrated source of energy (1) - Meal B has more fibre which helps you feel full for longer and eat less (1) (d) Suggestions to make Meal A healthier [3]: - Grill the bacon instead of frying to reduce the fat content (1) - Add grilled tomatoes or mushrooms to provide vitamins and fibre (1) - Use wholemeal toast instead of white bread for more fibre and B vitamins (1)

Meal Planning And Dietary Guidelines

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Question 6 Report

(a) State two effects of cooking on the colour of green vegetables. [2]

(b) Give two reasons why steaming is a healthy method of cooking vegetables. [2]

(c) Explain why stir-frying is a quick and nutritious method of cooking food. [4]

Answer

Answer Details

(a) State two effects of cooking on the colour of green vegetables. [2] One mark each (max 2): - Brief cooking in boiling water keeps vegetables bright green (1) - Overcooking causes vegetables to lose their bright green colour and become dull or yellowish-green (1) - Adding an acid such as lemon juice can cause green vegetables to lose colour (1) (b) Give two reasons why steaming is healthy. [2] One mark each (max 2): - No fat is needed so the food does not absorb extra calories (1) - Vegetables are not in direct contact with water so water-soluble vitamins are not lost (1) - The cooking time is short, so fewer vitamins are destroyed by heat (1) (c) Explain why stir-frying is quick and nutritious. [4] One mark for each valid point (max 4): - Food is cut into small, even-sized pieces so it cooks very quickly (1) - Only a small amount of oil is used, so the food does not absorb much fat (1) - The high heat and short cooking time mean that vitamins are not destroyed as much as in slow cooking methods (1) - Vegetables stay crisp and colourful, keeping their texture and making them more appetising (1)

Cooking Of Food

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Question 7 Report

(a) Describe how drying or dehydration preserves food. [3]

(b) Name two foods that can be preserved by drying. [2]

(c) Explain what is meant by the term 'pasteurisation' and state why it is used for milk. [3]

Answer

Answer Details

(a) Describe how drying preserves food. [3] One mark for each valid point (max 3): - Drying removes most of the water from the food (1) - Bacteria need moisture to grow and multiply, so removing the water stops them from growing (1) - Dried food is lighter and smaller, making it easy to store and transport (1) (b) Name two foods preserved by drying. [2] One mark each (max 2): - Pasta (1) - Rice (1) - Dried fruit such as raisins or apricots (1) - Herbs and spices (1) - Powdered milk (1) - Instant coffee (1) (c) Explain pasteurisation and why it is used for milk. [3] One mark for each valid point (max 3): - Pasteurisation is the process of heating a liquid to a specific temperature for a set time (1) - Milk is heated to 72 degrees Celsius for 15 seconds, then rapidly cooled (1) - This kills most harmful bacteria in the milk without significantly changing its taste or nutritive value (1)

Food Preservation

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Question 8 Report

(a) Name two nutrients that are found in fruits and vegetables. [2]

(b) Give two reasons why it is important to include a variety of different coloured fruits and vegetables in the diet. [2]

(c) Describe two methods of cooking vegetables that help to keep their nutritive value. [4]

Answer

Answer Details

(a) Name two nutrients found in fruits and vegetables. [2] One mark each (max 2): - Vitamin C (1) - Dietary fibre (1) - Vitamin A/beta-carotene (1) - Potassium (1) - Folic acid (1) - Iron (in green leafy vegetables) (1) (b) Give two reasons for including different coloured fruits and vegetables. [2] One mark each (max 2): - Different coloured fruits and vegetables contain different vitamins and minerals, so eating a variety helps to get all the nutrients needed (1) - Different colours indicate different antioxidants which help protect the body against disease (1) (c) Describe two cooking methods that help keep nutritive value. [4] One mark for method, one mark for explanation (max 4): - Steaming (1) - vegetables are not in direct contact with water so water-soluble vitamins such as vitamin C are not lost into cooking water (1) - Stir-frying (1) - the short cooking time and high heat mean that vegetables are cooked quickly, so less vitamin C is destroyed by heat (1) - Microwaving (1) - uses very little water and cooks quickly, so vitamin and mineral loss is reduced (1)

Composition And Value Of The Main Foods In The Diet

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Question 9 Report

(a) Name two types of accident that could happen in a kitchen. [2]

(b) Explain the first aid treatment for a cut from a sharp knife. [3]

(c) State three ways of using kitchen knives safely. [3]

Answer

Answer Details

(a) Name two types of kitchen accident. [2] One mark each (max 2): - Cuts from sharp knives or broken glass (1) - Burns from touching hot surfaces or flames (1) - Scalds from boiling water or steam (1) - Slipping on a wet or greasy floor (1) - Electric shock from faulty equipment (1) - Falls from reaching for high shelves (1) (b) Explain first aid for a cut from a sharp knife. [3] One mark for each step (max 3): - Wash the cut under clean running water to remove any dirt (1) - Apply firm pressure with a clean cloth or dressing to stop the bleeding (1) - Cover the cut with a waterproof plaster, preferably blue so it can be seen if it falls into food (1) - If the cut is deep or will not stop bleeding, seek medical attention (1) (c) State three ways of using knives safely. [3] One mark each (max 3): - Always cut away from the body and keep fingers tucked in using the bridge or claw grip (1) - Use the correct size of knife for the job (1) - Carry a knife by the handle with the blade pointing downwards (1) - Wash knives separately and do not leave them in a sink full of soapy water where they cannot be seen (1) - Store knives in a knife block or on a magnetic strip, not loose in a drawer (1)

Kitchen Safety And First Aid

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Question 10 Report

(a) Explain why food labels are important for the consumer. [3]

(b) List four pieces of information that must be shown on a food label by law. [4]

Answer

Answer Details

(a) Explain why food labels are important. [3] One mark for each valid point (max 3): - They allow consumers to check for allergens such as nuts, gluten or dairy that could cause a reaction (1) - They provide nutritional information so that consumers can choose healthier options (1) - They show the ingredients used, which is important for people with special diets such as vegetarians (1) - They give storage instructions and use-by dates so that food is used safely (1) (b) List four pieces of information on a food label. [4] One mark each (max 4): - Name of the product (1) - List of ingredients (in descending order of weight) (1) - Use-by date or best-before date (1) - Storage instructions (1) - Nutritional information (energy, fat, sugar, salt, protein) (1) - Name and address of the manufacturer (1) - Net weight or volume (1) - Allergen information (1) - Country of origin (1)

Convenience Foods

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Question 11 Report

(a) State two ways in which yeast is used in food production. [2]

(b) Explain how yeast works as a raising agent in bread. [4]

(c) Give two reasons why the dough is left in a warm place during bread making. [2]

(d) State what would happen if the dough was placed in a very hot oven straight away without being allowed to rise first. [2]

Answer

Answer Details

(a) State two ways yeast is used in food production. [2] One mark each (max 2): - Making bread and other baked goods (1) - Making alcoholic drinks such as beer and wine (through fermentation) (1) (b) Explain how yeast works as a raising agent. [4] One mark for each valid point (max 4): - Yeast is a living organism (a single-celled fungus) (1) - When mixed with warm water and sugar, the yeast feeds on the sugar (1) - This process is called fermentation and it produces carbon dioxide gas and a small amount of alcohol (1) - The carbon dioxide gas gets trapped in the gluten network of the dough, causing it to rise and become light and spongy (1) (c) Give two reasons why dough is left in a warm place. [2] One mark each (max 2): - Yeast works best at warm temperatures (around 25-37 degrees Celsius) (1) - The warm temperature speeds up fermentation so the dough rises faster (1) (d) State what would happen if the dough was put straight into a hot oven. [2] One mark for each valid point (max 2): - The bread would not rise properly and would be flat and dense (1) - The high heat would kill the yeast before it has had time to produce enough carbon dioxide gas (1)

Raising Agents

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Question 12 Report

(a) State two effects of heat on starch when food is cooked. [2]

(b) Explain what happens when starch is used to thicken a sauce. [4]

(c) Describe a method of making a smooth white sauce using flour and milk. [6]

Answer

Answer Details

(a) State two effects of heat on starch. [2] One mark each (max 2): - Starch granules absorb water and swell when heated in a liquid (gelatinisation) (1) - Starch turns brown when heated to a high temperature without water (dextrinisation), e.g. toast or pastry crust (1) (b) Explain what happens when starch thickens a sauce. [4] One mark for each valid point (max 4): - When flour is mixed with a liquid and heated, the starch granules begin to absorb the liquid (1) - As the temperature rises, the granules swell and burst (1) - The starch molecules spread out into the liquid, making it thicker (gelatinisation) (1) - The sauce must be stirred to prevent lumps from forming and to ensure even thickening (1) (c) Describe a method of making a smooth white sauce. [6] One mark for each step (max 6): - Melt a measured amount of butter or margarine in a saucepan over a low heat (1) - Remove from the heat and stir in the flour to form a smooth paste (roux) (1) - Return to the heat and cook for one minute, stirring (1) - Gradually add the milk, a little at a time, stirring well after each addition (1) - Bring to the boil, still stirring, until the sauce thickens (1) - Season with salt and pepper (1)

Cooking Of Food

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Question 13 Report

(a) Name two methods of frying food. [2]

(b) Explain why fried foods should not be eaten too often. [3]

(c) Describe the safety precautions a person should take when deep-frying food in a kitchen. [3]

Answer

Answer Details

(a) Name two methods of frying. [2] One mark each (max 2): - Shallow frying (1) - Deep frying (1) - Stir-frying (1) - Dry frying (1) (b) Explain why fried foods should not be eaten too often. [3] One mark for each valid point (max 3): - Fried foods absorb a lot of fat during cooking, which increases their energy (calorie) content (1) - Eating too much fat, especially saturated fat, can lead to weight gain and obesity (1) - A diet high in fat is linked to an increased risk of heart disease and high blood cholesterol (1) (c) Describe safety precautions when deep-frying. [3] One mark each (max 3): - Never fill the pan more than one-third full with oil to prevent it from overflowing when food is added (1) - Make sure food is dry before placing it in the hot oil to prevent splashing (1) - Never leave a pan of hot oil unattended on the heat (1) - Have a fire blanket or lid nearby in case the oil catches fire, and never use water to put out an oil fire (1) - Use a thermometer to check the oil temperature and do not overheat it (1)

Cooking Of Food

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