EDEXCEL

Food Technology

GCSE Examination Papers

As you work through the paper, the questions will get progressively more challenging.

You must attempt all questions.

The examination paper contains different types of questions:

multiple choice short answer design questions extended writing.

Knowledge & understanding of........

Exam paper structure: single paper – grades from A* - G

Each Food Technology exam paper will be structured in the following way:

I suggest you spend the following maximum time on each question

Q1-10 = 10 mins, Q11 = 20 mins Q12 = 20 mins Q13 = 15min Q14 = 20 mins

Spend at least 5 mins checking back over your paper.

Read each question carefully before before you respond.

Always look at the amount of marks awarded for each question in brackets. This will give you a good indication of how many points need to be raised in your response.

Time your answers Plan your extended writing answers Check each question and your answer as you

complete each one. Allow yourself time to ead through the questions

and answers towards the end of the exam

Top Tips

Command words – As a general rule, the following command words are

what you have to do in order to gain the marks.

Exam papers No tiers – range G – A*

90 minute examination

80 marks available

Worth 40% of overall qualification.

Same format each year

14 questions

Students must answer with a black pen   Make sure you stay within the lines of the answer space or the examiner won’t see it

or mark it.   Bullet points are good   Plan on scrap paper or on a ‘blank page’ in the paper booklet – the examiner won’t see

it

Questions 1 – 10: Multiple choice (10 marks)

The paper starts off with 10 multiple-choice questions

Answer

Students simply have to enter a cross in the relevant box to record their response.

Question 11(a): Name and give the use of tools and equipment (4 marks)

Question 11 starts with four marks awarded to students for either naming or giving the use of tools and equipment. The tools and equipment will be laid out in a table format.

Question 11(b) – : Knowledge and understanding of food technology

(15 marks)

Subsequent question parts comprise short-answer type.

Examiner comments

An `explain’ type question requires a statement and then a justification in order to be awarded full marks

Question 12: Designing products (16 marks)

Question 12 enables students to respond creatively to a given need and detailed specification,

You will be asked to use sketches and notes to show two different design ideas for the ???????? that meet the given specification points.

Examiner comments

Please note. The second design solution must be conceptually and technically different in design and construction and not simply variations on a theme. Students must use annotated sketches in the boxes provided in order to design a product that satisfies the criteria outlined in the design specification.

No drawing equipment needs to be provided for this exam so clear annotated sketches in pencil are sufficient. The annotation is extremely important for showing the examiner how the design idea satisfies each of the specification criteria.

Question 13: Analysing products (16 marks)

You will be given a labelled diagram of a specific product and you are required to

answer a series of questions relating to it

Examiner comments

This short-answer type question is very similar to an ‘explain’ question. You must state

and justify. In this case the answer is awarded a mark for each property and justification.

Question 14: Knowledge and understanding of food technology

including extended-writing style questions (19 marks)

Some part questions will require an extended-writing response

Examiner commentsThis ‘discuss’ question requires students to write an extended-writing style response.This question has a levels mark scheme.Writing communicates ideas effectively, using a range of appropriately selected D&T terms and organising information clearly and coherently. The student spells, punctuates and uses the rules of grammar with considerable accuracy.

Front page

Q1-10 Multiple choiceUsed to introduce students to questions in a comfortable wayQuestions are ramped

Q11 Themed

First part - recognition of tools/equipment and their use.

Q11 Themed

Q11 Themed

Q12 Design task

Question allows students to use creativity to gain marks

Q13 Analysing products

Students asked to answer question on a specific product

Q13 Analysing products

Q14 Structured – more demanding

Questions at higher level to differentiate Stretch and challenge, including

extended writing

WHAT TOPICS WILL YOU NEED TO COVER FOR YOUR MOCK EXAM?

Bacteria/Micro-organisms Preservation of food Nutrients - Carbohydrates, Fats, Proteins, Vitamins & Minerals Sources Function in the body Individual Dietary needs Deficiency / Excess Equipment – you will need to identify and explain their use, whilst giving an example Eggs – storage, nutrition, function, cooking, Vegetables – types, seasonal (UK seasons) Industrial food preparation / processing techniques Cook chill process Sustainability issues and food High Risk Foods Control Systems in the Food Industry Food Safety Act 1990 Quality Assurance Quality Control Food Labelling Fats and Cholesterol CAM equipment used in the kitchen (Computer Aided Manufacture) CAD (Computer Aided Design)