CAPE June2011 FoodAndNutrition Unit1 Ques1.Ex

8/18/2019 CAPE June2011 FoodAndNutrition Unit1 Ques1.Ex

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F o o d a n d N u t r i t io n

U n it p e r

S E C T IO N M O D U L E S 2 and

Q u e s tio n

T h e sen io r s tu d e n ts at o u r sc h o o l h a v e em b ark ed on a p ro jec t to a ss is t thesch o o l’s can te en o pera to r to o ffe r im p ro v ed q u a lity meals.

a i It is im p o rta n t for ad o lescen ts to h av e ad eq u a te p ro te in an d ca lc ium in thediet. O u tli n e T H R E E reaso n s w h y E A C H o f th ese nu tr ie n ts is esse n ti a l

[ 6 m a rk s ]

ii S ug g est T H R E E co m b in a ti on d ish es that are ri ch in ca lc ium and p ro te in

[ m a rk s ]

iii S e le c t O N E o f the dis h es in ii ab o ve and d escrib e the p rocess o f its d ig es ti o nin the m o u th and the s to m ach [ 6 m a rk s ]

b i Id en tify F IV E gu id elin es w h ich sh o u ld be p o sted in the fo o d s to ra g e area toa llow fo r the p ro p er s to ra g e o f dry go ods [5 m a rk s ]

ii D if fe re n ti at e b e tw een c lean in g and san it iz in g o f k itch en u ten sils and ex p la inwhy E A C H is im p o rtan t to h ea lth and safety. [10 m a rk s ]

c i O u tline T W O ch an g es th at o c cur d urin g the co o k in g o f E A C H of thefo ll o w in g :

a E g g s

b C h eese [ m a rk s ]

ii U sin g T H R E E e x am p le s exp la in how k no w led g e o f the pro p ertie s of eggs andch ees e can he used in co o k in g [ 6 m a rk s ]

iii State F IV E precau ti o ns tha t the can teen o p er a to r can im p le m ent in o rd e r topr eve n t b u rn s N D e lect ro cut io n in the k itc h en 5 m a rk s ]

T o ta l 35 m a rk s







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o o d a n d u tr it io n

U n it P a p e r

C o m m en ts on R espo n sesto Q ue sti o n

a i T h is can di d at e was a w a rd e d full m ark s b ec a u se th e fo llo w in g p oin ts w ereg iv en

• B u ild in g o f ti ssu es re p a iri ng and m ain ta in in g ti s su es and as ase co n d ary so u rce o f en e rg y

• C a lc iu m is n e ed ed fo r s tr en g th en in g te e th g row th and re p ai r o f b o n esand to a ll o w fo r the fle x ib il it y arid a g ility o f b o n es

a ii Th is ca n d id a te was a w a rd e d full m ark s for the c o m b in at io n d is h es b ec a u se thed is hes p ro v id ed were all co m b in ed ra th er than tw o o r m o re d if fe re n t d is h es togive a rich so u rce o f c a lc iu m and p ro te in F o r e x a m p le a c u sta rd is aco m b in a ti on o f m il k and e g g s a lo n g with o th e r in g re d ie n ts T h is d ish w o u ldsu p p ly su ffic ie n t ca lc iu m and p ro tei n

a iii D ig es ti o n o f a sa lm o n sa n d w ich T h e stu d e n t was ab le to c le arly ou tli n e thatm e c h an ic a l d ig est io n b e g in s in the m o u th w h e re the m u cu s is re sp o n si b le fo rm o is te n in g the fo od and the en zy m e sa liv a ry a m y la se is rel eased tob re a k d o w n the sta rc h T h e fo o d en ter s the s to m a ch w h ere the food is c h u rn e dby the s to m ac h w al ls and the fo o d m ix e s w it h the g as tr ic ju ic es

T h e e n zy m epepsin is re le a se d and h y d ro ch lo ri c acid p ro v id e s an acid m ed iu m fo r theen zy m e to w o rk in, and it ac ti v a tes the sa liv ary am y la se

h i T h e c a n d id a te r e ce iv ed fo ur ou t o f five m ark s for the g u id e lin e s for s to ra g e o fdry g o o d s b e c au se th e f o ll o w in g p o in ts w ere c le a rly stated. No e a tin g o rd ri n k in g a ll o w e d as this may ca u se ha rb o u ra g e o f ro d e n ts su ch as rats. F o o dp ro d u c ts m us t be tig h tl y seal ed as ex p o su re to air may ca u se fo od sp o ilag e T h e co rr ec t te m p era tu res fo r s to rin g fo o d m u st be a d h e red to and nou n a u th o riz e d p erso n sh o u ld be a llo w e d to en te r the area w h ere g o o d s aresto red as they m

ayco

n tam in a te the g o ods Insects, rod en ts in co rre c ttem p era tu re air and p h y sic a l con tam in an ts can all c o n tri b u te to foo d sp o il ag e

b ii T h is c an d id a te was aw a rd e d full m ark s b e ca u se th ere was a cl ea r d is tin c ti onb e tw e e n c le a n in g and sa n itiz in g The st ud en t was ab le to state that c le an in g isthe rem o v al o f v is ib le dirt u si n g so ap w a te r and sp o n g e w h ile sa n iti z in g is there m o v a l o f h act e ria lg e rm s w h ich are in v is ib le u s in g a san itiz in g agent. Bothare im p o rtan t to h ea lth and sa fe ty b eca u se they rem o v e su b s tan c es thatp erso n s m ay he l e r g i to and p rev en t contam.ination while. sa n it a tio n willd estro y g rm sIm ic ro o rg a n ism s th at can ca u se v ari o u s d iseases



c i ii he cand ida te was bl e to id en tify the ch ang es th t o cc u r in the co o ki n g ofche e se and egg. h e c a nd ida te ade qua tel y ex p la in ed h o w k no w le d ge o f thep rop ert ies of eggs and c he e se cou ld be us ed in c o ok ing pr o vi d in g c learexam ple s to sup po rt the e x pl a na tion

c iii The can did ate ga in ed full m arks b eca use both e lect roc utio n and bu rns weread d res sed an d re lev ant p reca uti o ns rel a ted to h um s and el ectr ocu tio n werec lea rly s t te d

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CAPE June2011 FoodAndNutrition Unit1 Ques1.Ex