Year 11

Food Science and Long Answer Questions Revision

Name: _________________________Target Grade: _______________

Food Science Key Terms:You need to know the following key terms; complete the table below to recap:

Key term Definition Food Product examples

Notes

Conduction

Convection

Radiation

Denaturation

Coagulation

Gluten

Gas in Liquid Foam

Gelatinisation

Key term Definition Food Product examples

Notes

Dextrinisation

Caramelisation

Plasticity

Shortening

Aeration

Emulsification

Raising Agent:ChemicalMechanicalBiological

You may get a question on problems in cooking, use your knowledge of food science and the information below to help you answer the questions.

Top tips for this question type:

1. If you don’t know the reason for the problem write incorrect oven temperature or incorrect quantities/proportion of ingredients.

2. Check how many marks are available and read the question type. It is likely that you simply needed to state a possible cause rather than explaining it. Save time and bullet point your answers.

3. Remember to think carefully about cooking methods and food science

Practise QuestionsIngredients for a vegetable tartShortcrust pastry150g plain flour75g vegetable fat40ml waterFilling1 pepper1 onion6 mushrooms2 eggs150ml milk100g mild cheddar cheese2 sliced tomatoesComplete the table below to show causes of the problems that occurred when the vegetable tart had been cooked: (2 marks for each)

Problem CausesThe pastry had a soggy bottomThe filling was runny and did not setThe filling lacked flavour

Complete the table below to show causes of each problem: (2 marks for each)Problem CausesVictoria Sandwich not rising

1.

2.

Lumpy Cheese sauce

1.

2.

Bread not rising

1.

2.

Quiche not setting

1.

2.

Food Safety

There has been a 6 Mark question on papers produced by AQA, CGP and Collins related to food poisoning and high risk foods. Use the following information to help you answer the questions and then mark your answers using the mark scheme provided.

Top tips for this question type:

1. Include specific key temperatures: fridge below 5°C, freezer -18°C, cook food to 75°C core temperature, danger zone = 5°C-65°C.

2. Refer to specific types of food poisoning bacteria where relevant: salmonella (raw poultry and eggs), E coli (beef especially minced, raw milk, dirty water), campylobacter (raw poultry and meat, milk, dirty water), listeria (soft cheeses, pate, salad vegetables) and staphylococcus aureus (people – especially hands, nose, mouth and skin, raw milk, cold cooked meats).

3. Refer to specific coloured chopping boards where relevant: red – raw meat and poultry, yellow – cooked meat and poultry, blue – raw fish, white, bakery and dairy, green – salad and fruits, brown – vegetables.

4. Don’t get confused between food safety and personal safety (food safety is related to ensuring the food is safe to eat whilst personal safety is related to ensuring the food handler is safe during food preparation)

5. Be specific when referring to cleaning – use the word clean rather than wash and state how to ensure hands/utensils/work surfaces are clean. E.g. Sterilise before use/use antibacterial spray or wipes. Clean after use with anti-bacterial cleanser. Use of antibacterial cleansers will help avoid cross contamination. Ensure vegetables are fully washed so no dirt, insects are removed.

6. Try to keep in mind and refer to the 5 C’s – Clean, cook, cover, chill, cross- contamination

Practise Questions: all worth 6 Marks

1. Explain how you can prevent food poisoning when storing food in the home._____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

2. Describe the main causes of food poisoning when storing and cooking chicken._____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

3. Discuss the sources of cross-contamination when making a chicken and bacon salad, and the methods of control that can be used to prevent it._____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

4. ‘High-risk foods are most likely to cause food poisoning.’ Explain this statement._____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

5. Explain in detail how a temperature probe is used to check that cooked food is safe to eat.

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6. Describe three ways of reducing the risk of food poisoning when storing and reheating leftover foods. _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Long Answer Questions

These questions are worth the most marks so it is important that you plan your answer carefully and don’t wander off the topic or keep repeating information. The following are the question types most likely to be used for these long answer or ‘free response’ questions:

Command Word and definition

What it means

Explain: set out purposes or reasons

To write about something in a very clear way, giving examples to illustrate your answer, to show that you understand what you are writing about

Describe: set out characteristics To write in detail about the features and characteristics of a topic, activity, item or person

Discuss: present key points about different ideas or the strengths and weaknesses of an idea

To write about a topic in a way that provides a balanced argument and gives unbiased reasons both for and against

Comment: present an informed opinion

To write about a topic and make your own judgement about it, based on what you have learned and understood

Consider: review and respond to given information

To survey information, think careful about it and then write about it, giving your views and opinions

Analyse: separate information into components and identify their characteristics

To break up information about a topic into its different parts and put them in order, so that you can write about them in detail

Evaluate: judge from available evidence

To write about and assess the importance, quality or value of a topic, activity or item

Top tips for this question type:

1. Highlight the keywords in the question2. Plan your answer by bullet pointing the key points you wish to include3. You MUST include examples4. Do not lose sight of the question5. PROOF READ YOUR ANSWER TO CHECK IT MAKES SENSE AND CHECK

FOR SPAG ERRORS6. Break the question down into manageable chunks – practise by

completing the questions on the following pages

Macronutrient Function in body Foods that contain macro and how it provides energy

3 sections:Buying

PreparingCooking

Try and think of 3-4 ways that food waste can be reduced for each section using example foods from the chart.

P - What are the three macronutrients? (These should be the three sections) 2 marks

per macro.E – What is the function of each

macronutrient?E - How does the packed lunch provide each macronutrient?

Section Food example from chart Way waste can be reduced

Buying

Preparing

Cooking

3 sections:Buying

PreparingCooking

Try and think of 3-4 ways that food waste can be reduced for each section using example foods from the chart.

Nutrient Ingredient that provides nutrient

Evaluation/comparison (which soup is best for CHD)

2 sections:1. Ingredients

2. Nutrient ContentAt least 4 points PEE

P - Compare nutrient content of each soup

E - Evaluate the suitability for someone with CHD – which is better

and why?E – Give food examples

Breakfast A Analysis – try to write at least 3 points related to the data in the table

1.

2.

3.

4.

Breakfast B Analysis – try to write at least 3 points related to the data in the table

1.

2.

3.

4.

Evaluation: which breakfast is best and why – include examples of diet related illnessesMake clear references to teenage diets and lifestyle

1.

2.

3.

2 sections:1. Analysis

2. EvaluationAt least 4 points PEE

P - Compare nutrient content of each breakfast

E - Evaluate the suitability for someone a teenager – which is

better and why?E – Give examples of health risks associated with high saturated

fat diets, high salt diets and high sugar diets

Health risks – give reasons why each is associated with obesity

1.

2.

3.

4.

Importance of healthy eating – reference to the eatwell guide, traffic light labelling, cooking meals from scratch

1.

2.

3.

4.

Extended Answer questions – working an example:

2 sections:1. Health risks

2. Healthy eatingAt least 3-4 points PEE

P – State the health risks associated with obesityE – Explain why healthy eating is important to prevent obesity

E – Give examples of health risks associated with obesity and methods for establishing healthy eating patterns

TOPIC: knowledge and understanding of sound microbiological food safety principles when buying, storing, preparing and cooking food. To include: food handling, hygiene, poisoning, preservation and wastage.Question:You are creating a chicken and mushroom pasta bake for your menu. Ingredients include raw chicken, fresh pasta, milk, butter, vegetables, cheese and Panko breadcrumbs. Explain how you would avoid food poisoning in this dish when: Shopping and Transporting ingredients, storing and preparing raw ingredients, preparing and storing the pasta bake, baking and then reheating the leftovers for a meal on a second occasion. 15 marks

Mark Scheme: A fully detailed and comprehensive response that includes details of most of the points above. The answer is well-structured, with good use of appropriate Food and Nutrition terminology and showing a good grasp of grammar, punctuation and spelling.

Use the sentence starters on the left and the key information on the right to construct your answer:________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

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TOPIC: Consumer choice influences, different beliefs around religion and food, consumer concern around healthy Eating, government advice and concern re inflation of diet related medical conditions, cultural food acceptability sensory testing.Question:Discuss how food choices can be influenced by different religious, cultural, moral and ethical beliefs (12 marks)Mark Scheme: A fully detailed and comprehensive response that includes details of most of the points above. The answer is well-structured, with good use of appropriate Food and Nutrition terminology and showing a good grasp of grammar, punctuation and spelling.

Use the sentence starters on the left and the key information on the right to construct your answer:____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

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1. Describe what advice you could give someone trying to reduce their sugar intake. (6 marks)

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2 . Explain how a low income family could make sensible choices when shopping and preparing food. (8 marks)………………………………………………………………………………………………………………………………………………

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3. Everyone requires different amounts of energy. Describe the factors that influence an individual’s energy requirements. Discuss the effects of an energy imbalance. (12 marks)

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4. Explain the qualities of a successfully cooked sponge cake. (6 marks)

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5. Explain good hygiene practices in the kitchen (6 marks)

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6. Describe the major dietary health issues facing people today. Explain the current dietary guidelines. (12 marks)

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7. Describe four ways of reducing the risk of food poisoning when storing and reheating leftover foods. (8 marks)

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8. Yeast is a raising agent.Explain how yeast causes bread to rise....................................................................................................................................

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9. Describe how starch thickens a sauce.

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10. Many toddlers are fussy eaters.(a) Explain four points which need to be considered when feeding a toddler.

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11. Read the following case study:Case study

Jasmine, age 15, is overweight. She lives at home with parents who work long hours.Occupation: StudentGets the bus to school (from outside house)Hobbies: Watching TV and internet browsingTypical daily food intakeBreakfast: NoneMid-morning: Toast with butter.Lunch: Often misses lunch or goes to the local fish and chip shop.After school: Fizzy drink and chocolate bar.Dinner: Pre-bought ready meal, pizza or burger with chips followed by ice cream.Evening snack: Hot chocolate drink and sugar coated cereal with whole milk.Jasmine has been advised to change her diet and lifestyle in accordance with governmentrecommendations.

Using the above case study:• Describe the possible problems of Jasmine’s current diet and lifestyle.• Explain the changes that could be made to help Jasmine achieve a better balance of diet and

lifestyle.

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12. Discuss the value of making soup by hand compared with using a food

processor.

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13. School meals are an important source of nutrients for teenagers.• Describe the nutritional requirements of teenagers.• Explain how a school could help teenagers meet these requirements........................................................................................................................................

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14. People with diabetes are given specific dietary advice.(a) Explain four pieces of dietary advice that should be given to people with diabetes.1 ....................................................................................................................................

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(b) State three risk factors for developing diabetes.

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15. Explain three factors that influence where people choose to buy their fruit and vegetables.(6 marks)

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16. Explain four reasons for the changes in shopping trends over the last 25 years (8

marks)

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17. Diet during pregnancy is important for the mother and the development of the babyDescribe why certain foods should be avoided during pregnancy.Explain the nutritional needs during pregnancy. (12 marks)

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