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IGCSE Coursework Training Handbook
FOOD AND NUTRITION
(0648)
2
CONTENTS
Introduction
Syllabus Requirements
5
The Practical Examination - allocation of marks
6
Detailed guidance on the Practical Examination
7
1
Preparation Session
(a)
(b)
Choice of dishes
Plan of work
7
9
2
Method of Working
13
3
Quality of Dishes / Results
16
4
Serving and Appearance
16
Preparation for the Practical Examination - Planning Session
17
Marking Preparation Sheets before the Practical Test
18
Examiner’s Working Mark Sheet for the Planning Session
21
General Preparation for the Practical Test
22
Marking during the Practical Test
26
Method of Working
26
Quality of Dishes / Results
29
Serving and Appearance
30
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3
Completion of Individual Mark Sheets and MS1s
31
Sample Preparation Sheets
33
Practical Tests
34
Marks for Choice
35
Marks for Quality
36
Marked Preparation Sheets A B and C with Mark Sheets
Accreditation
39
52
Unmarked Preparation Sheets D E and F for accreditation
Mark Sheets for use with Preparation Sheets D E and F
On completion of the Handbook
53
Application for Accreditation
54
Appendix
70
Assessment Forms
71
Specimen Practical Test with Mark Scheme
77
Accreditation of IGCSE Coursework Assessors
94
Further examples of completed Working Mark Sheets
95
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4
INTRODUCTION
PURPOSE OF THE HANDBOOK
The aim of this document is to train and advise teachers on how they can become fair and
competent Examiners of the Practical component of IGCSE Food and Nutrition.
The role of an Examiner is extremely important. It is expected that each process is carried out
professionally and that no discussions of candidates and their performance in the Practical
examination should take place with any other persons either within the Centre or with other Centres.
Confidentiality is an integral part of the examination process.
It is essential that teachers should:
understand what is required in the examination;
make themselves familiar with the method of marking and of allocating marks;
apply mark schemes clearly according to the schemes provided;
apply marking criteria fairly so that others undertaking the same task at the same level of
achievement would reach the same final result;
develop confidence in their ability to carry out each part of the task successfully.
It is the responsibility of each teacher to:
be professional;
be fair;
give due credit;
follow the mark scheme and any other instructions given.
NOTE
Teachers may not always agree with the mark scheme but they must follow it exactly as it is
written.
This is important for the standardisation of the examination.
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5
SYLLABUS REQUIREMENTS
The purpose of the Practical Examination is:
to test the candidate’s ability to interpret an assignment;
to demonstrate practical skills;
to manage the time allocated for the Practical test;
to demonstrate presentation skills.
The practical component of the Food and Nutrition examination is worth 50% of the marks.
Practical requirements are outlined in the syllabus under the heading Paper 2.
This section of the syllabus is repeated below.
Paper 2 (Practical, 2½ hours, with a planning session of 1½ hours). This will consist of a number
of alternative tests, one of which will be allocated to each candidate a week before the
examination. The candidate will be allowed a 1½ hour planning session to state how he/she will
carry out the test and will hand in a shopping list and plan at the end of that session.
In the Practical examination, the plans of work will be re-issued and the candidates allowed 2½
hours to carry out the tests.
During the Practical Examination, there should be sufficient space and adequate equipment
allowed for individual work by each candidate. No more than two candidates should work at one
stove/cooker of the European type.
Teachers will be required to follow an assessment scheme prepared by UCLES.
MODERATION
Internal Moderation
When several teachers in a Centre are involved in internal assessments, arrangements must be
made within the Centre for all candidates to be assessed to a common standard.
It is essential that within each Centre the marks for each skill assigned within different teaching
groups (e.g. different classes) are moderated internally for the whole Centre entry.
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THE PRATICAL EXAMINATION
Allocation of Marks
A raw mark of 150 is divided thus
1
2
3
4
Preparation Session - Choice and Plan
Method of Working
Quality of Dishes
Serving and Appearance
50
55
35
10
The marks are further divided as indicated below.
1
Preparation Session - Choice and Plan
50 marks
(a) Choice of Dishes
(Maximum 20)
(b) Plan of Work
(Maximum 30)
(i)
Recipe Section
5 marks
(ii) Planning Section
23 marks
(iii) Shopping List
2 marks
2
Method of Working
(a) General Approach
(b) Manipulation
(c) Judgement of Consistencies
(d) Hygiene and Economy
(e) Oven Management
(f) Tidy and Methodical
55 marks
5 marks
20 marks
10 marks
5 + 5 marks
5 marks
5 marks
3
Quality of Dishes
35 marks
4
Serving and Appearance
(a) Serving
(b) Appearance
10 marks
5 marks
5 marks
The raw mark awarded out of 150 must be scaled to a mark of 100 before the mark is
transferred to the mark sheet (MS1).
N.B. The maximum mark which can be entered on the mark sheet is 100.
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DETAILED GUIDANCE ON THE PRACTICAL EXAMINATION
1
Preparation Session - Choice and Plan
(a) Choice of Dishes
50 marks
(Maximum 20 marks)
The following are general points and are applicable to each test.
The dishes chosen should
(i)
show a variety of skills and processes
(ii) combine to form well balanced meals where appropriate to the test question
(iii) have attractive appearance
(iv) show thought for economy of fuel and food
(v) meet the specific requirements of the test
(vi) show an awareness of the time available for cooking and serving
Quantities chosen - these should be adequate for the number being served.
The following additional points may be useful to teachers when advising their students on the
interpretation of Practical Tests. Candidates should be aware that their response to the given
assignment will have implications for the marks they are able to achieve in all sections of the
Practical Examination.
(i) show a variety of skills and processes
Skills and processes include
cakes, biscuits and scones rubbing-in, creaming, whisking, melting and all-in-one method
pastries - shortcrust, flaky and rough puff
sauces - pouring and coating
batters - thin (pouring) and coating
bread made with yeast
use of raising agents - air, carbon dioxide and water vapour
preparation and cooking of fruit and vegetables
use of labour saving equipment - electric mixer, processor, blender
use of pressure cooker and microwave oven
methods of cooking - baking, grilling, frying, boiling etc.
Each dish chosen should incorporate one or more of the above skills or processes.
Candidates should not use the same skill or process in more than one dish unless the
dishes illustrate the use of a batch of mixture for more than one dish.
Convenience foods can be used with discretion but the time saved should be used to
show additional skills or processes.
Dishes which involve the preparation of fruit and vegetables often take a long time so
careful choice is needed.
Peeling and slicing of vegetables should not be considered as skills of the same order as
those involved in cake or pastry making.
Candidates should choose dishes and methods with which they are familiar.
Candidates who choose dishes which they have not made before may have difficulty
choosing equipment in which to cook and serve the food and be unsure of consistencies,
cooking times and appearance of the final product. The most successful candidates are
those who are confident about the skills and processes they have chosen and know
what to expect as a final result.
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(ii) combine to form well balanced meals
Not all tests require the preparation and serving of a meal but if a meal is being made
candidates should ensure that they consider:
the people who will be eating the meal;
variety of colour, flavour and texture;
quantity - refer to the wording of the test for guidance;
garnishing and decorating of dishes;
serving of the meal in sequence with a few minutes between courses.
Where a meal is being made, candidates should indicate clearly, in the Choice section,
which dishes are to form the meal and which are additional dishes where required. This
would help the Candidates to visualise the meal clearly and ensure that the meal is
complete.
If the assigned test requires the preparation and serving of a selection of dishes, each
dish should be served individually.
(iii) have attractive appearance
Dishes should be garnished or decorated appropriately.
Doilies and dish papers could be used.
Serving dishes should be a suitable size for the dish.
Dishes should be cleaned before serving.
The appearance of the display should be considered so that the colour of each dish
compliments the others. If possible, colours and flavours should not be duplicated.
Menu cards and table decorations can be used to enhance the display but should not
have taken too much time to prepare.
Valuable serving dishes and expensive flowers need not be brought from home.
Simple dishes are often very effective.
(iv) show thought for economy of fuel and food
Consider the use of steamers, pressure cookers and microwave ovens to save fuel.
Many dishes can be placed in the oven at the same time.
Study the recipes chosen. Make an amount appropriate for the number of people.
Remember which foods are in season.
Think about the amount of food to order. Exact quantities should be given.
Check sizes of any cans which may be required, check how ingredients are sold, name
cuts of meat and types of fish required, know varieties of apples etc.
Use ingredients available locally. Substitute similar ingredients if necessary.
Know how long the oven should be preheated.
Batch bake if appropriate.
Be aware of the cost of ingredients so that very expensive ingredients are not used
throughout all the dishes.
(v) meet the specific requirements of the test
Consider the wording of the test carefully. Highlight or underline key words.
After choosing dishes to prepare and serve and before starting to complete the recipe
section, the order of work and the shopping list, go back to the wording of the test and
make sure that every dish is appropriate, no compulsory dish has been left out and that
there are no dishes which are unfamiliar.
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(vi) show an awareness of the time available for cooking and serving
Make sure each dish can be prepared, cooked and served in the time allowed.
Check oven temperatures and times. Can dishes be cooked at the same time?
Know how long processes take to carry out. How long does it take to make, bake, cool
and decorate a cake?
Remember that other tasks can be carried out while a dish is cooking.
Two dishes cannot usually be prepared at the same time; if a sauce is being stirred
nothing else can be done.
Time will have to be allowed for washing dishes.
It is important that each dish which forms the course of a meal is ready to serve at the
same time. The next course should be served about five minutes later.
A cold course can be helpful since it can be made at an early stage.
(b) Plan of Work
(Maximum 30 marks)
(i) Recipe Section
5 marks
Dishes chosen must be clearly listed with the quantity of each ingredient for each dish.
It is not acceptable to name a dish then give the name of a recipe book and a page
reference.
Exact quantities of each ingredient will indicate whether the dish is appropriate for the
number of people being served.
The omission of essential ingredients will be apparent.
Precise detail is important because the Shopping List will be drawn up from the
ingredients and quantities noted on this section.
It is essential that candidates include details such as:
cuts of meat e.g. stewing steak, lamb cutlets, chicken fillets
the number of portions e.g. 3 pork chops, two rashers of bacon
fish should be named and whether whole fish or filleted fish are required
type of flour e.g. plain white, strong white, self-raising
type of pasta e.g. spaghetti, lasagne sheets, pasta shells
type of sugar e.g. granulated, caster, icing
type of fat e.g. hard margarine, soft margarine, butter, corn oil
The use of brand names should be avoided.
It must be clearly stated if cooked or soaked ingredients are required.
Herbs and spices should be named and quantities given.
Garnishes and decorations must be included.
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(ii) Planning Section
23 marks
These marks are allocated in the following way.
1 Sequence of work
2 Method for each dish
3 Oven temperature and cooking time for each dish
4 Time allowed for cleaning and dish washing
5 Allowance of time for serving meals
10 marks
5 marks
3 marks
3 marks
2 marks
1
10 marks
Sequence of work
This is the most important part of the plan.
A logical sequence of work from the beginning of the test to the final serving is
required.
Each item should be followed through to the serving stage.
It should show the candidate’s ability to visualise exactly what he or she is going to
do throughout the test time and to write it down in clear sequence with adequate
timing.
The plan should begin and end with the times which the candidate knows to be the
times of the examination, for example, a test could begin at 09:00 and end at
11:30.
Exact times are not required; a sensible guide is preferable.
Candidates should appreciate that the times are for their benefit so it would be
advisable to make frequent reference to the time when a stage is expected to be
reached. It would be reasonable to state times at 10 or 15 minute intervals if
appropriate.
It is essential that candidates ‘dove tail’ the processes on their plan to reflect the
way the preparation, cooking and serving of dishes fit together in practice.
They should be able to estimate the length of time to allow for carrying out the
processes they have chosen to include and should remember to allow time for
dishes to cool if they are to be decorated.
(Candidates should choose dishes with which they are familiar otherwise they will
find this aspect difficult.)
2
Method for each dish
5 marks
A clear indication of the method for each dish is expected e.g. make cake by
creaming method, make sauce by roux method.
It is not necessary to write out the whole method; this is time-consuming and takes
up valuable space on the Preparation Sheet.
It is acceptable to use quick methods e.g. make cake by all-in-one method.
If electrical equipment is being used, this should be noted on the Plan of Work e.g.
grate vegetables using the processor, whisk eggs and sugar with an electric whisk.
Methods of cooking such as frying, grilling, simmering, sautéing, steaming should
be used instead of terms like ‘cook’.
Information should be PRECISE and CONCISE.
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3
Oven temperature and cooking time for each dish
3 marks
This information may overlap with that given in the Sequence of Work. It may be
stated that a cake is baked for 25 - 30 minutes or the Plan could indicate the time
the cake is put into the oven and the time it is expected to be taken out. Both are
acceptable ways of giving the same information.
Candidates should give boiling times for sauces and soups and cooking times for
vegetables.
The plan should clearly indicate if the microwave oven is to be used.
The use of the refrigerator or freezer should be included in the Plan if appropriate.
4
Time allowed for cleaning and dish washing
3 marks
It is not necessary to allow time for cleaning and dish washing after every dish but
it is not appropriate to leave everything until the end of the test.
Time should be allowed at convenient points; it is expected that most cleaning and
dish washing is completed by the end of the allotted time.
5
Allowance of time for serving meals
2 marks
Meals should be served in the correct order of courses with a few minutes between
courses. Detailed timing is not required; a sensible guide is preferable.
If the test requires the preparation and serving of a selection of dishes, each dish
can be served when convenient.
In each case it is important that dishes are at an appropriate temperature.
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(iii) Shopping List
2 marks
The correct total quantities of ingredients are required under correct headings.
It is essential that precise information is given in the Recipe section because it is this
which is used to compile the Shopping List.
The ingredients from the Shopping List are ordered by the Centre in preparation for the
Practical Test so details should be exact if candidates are to have the ingredients they
expect.
Candidates are expected to order the exact total amount of each ingredient; if plain flour
is needed for three dishes, the total amount should be written down.
Metric weights and measures are preferred but Imperial weights and measures are
acceptable. Candidates, however, should not use a combination.
Ingredients should not be brought from home already prepared. All preparation must be
carried out during the Practical Test unless indicated on the Shopping List.
Cheese should not be grated, onions should not be peeled and sliced and garnishes
should be unprepared. The examination is a test of the candidate’s ability so as wide a
variety as possible must be shown.
N.B. Substitutes can be used if items are not available on the day of the Practical Test
but the Examiner must be informed. If, for example, frozen vegetables are brought when
fresh were ordered, Method marks will have to be reduced because the food has been
prepared. The Maximum Mark on the Individual Mark Sheet will also need to be reduced.
Any special equipment required should be noted in the appropriate section of the
Shopping List. This will include any equipment which a candidate would not normally
expect to have at his or her work area. It is expected that some of the following will be
listed:
pressure cooker
electric mixer
processor
microwave oven
deep fat fryer
wok
serving dishes
doilies and dish papers.
It is helpful if candidates indicate with a * the items they intend to bring from home.
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2
Method of Working
55 marks
As a general guide, 28/55 can be expected for methods which just deserve a pass, 33/55 for a
really good sound pass and 44/55 for very good methods, excellent timing and showing a variety
of skills.
This mark will only be given to a very able candidate.
A candidate who shows little skill and who has not chosen sufficient dishes for the available time
cannot be given more than 25/55 for this section.
The majority of candidates will probably gain between 28 and 42 marks.
The following points should be considered when deciding on this mark. The suggested sections
are intended to guide the Examiner in assessing the total mark to be given for this section. It will
probably be helpful to consider each of the following sections individually and to give a mark for
each of them. When the scores are totalled, giving a mark out of 55, reference should be made to
the suggested marks at the beginning of this section. It may be necessary to adjust the Method
mark to reflect the candidate’s overall performance.
(a) General Approach
5 marks
The best candidates will be business-like and confident. It should be apparent from their
working that they have knowledge and a clear understanding of the recipes and methods
being used. They will have a good sense of timing.
(b) Manipulation
20 marks
The best candidates will use tools and large and small equipment correctly. They will handle
mixtures with skill. They will show the correct preparation of dishes and will be skilled at the
preparation of meat, vegetables and fruit. They will use seasonings and flavourings
competently.
(c) Judgement of Consistencies
10 marks
Candidates should be able to judge the consistencies of various mixtures e.g. scones, cakes,
yeast dough and pastries before actual cooking. It is important that note is taken of the
consistency of, for example, whisked mixtures before the addition of flour, shortcrust pastry
before rolling out and yeast dough before rising.
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(d) Hygiene and Economy
5 + 5 marks
Candidates are expected to show hygienic methods and economy in the use of fuel and
foods throughout the Practical Test.
The following points will probably be considered:
Hygiene clean apron and head covering,
regular washing of hands - no nail varnish,
no touching of face or hair,
no licking fingers or spoons,
regular cleaning of work area,
hot, soapy water for washing dishes,
clean dish cloth and tea towel,
tea towel not used to dry hands,
throwing away or washing anything dropped on the floor,
covering food when not being used,
using refrigerator to store perishable foods,
cooked and uncooked food not on same plate / cutting board,
different equipment for raw and cooked foods,
food not near bin,
wrong use of kitchen cloths.
Economy preparing more ingredients than required,
not scraping out all mixture from bowls e.g. cake mixture, cream, icing,
throwing away large pieces of food,
peeling vegetables thickly - discarding too many outer leaves,
left over ingredients and garnishes left on food trays,
not using all of prepared pastry - throwing away,
gas or electricity left on when not in use,
steamer put on too early,
water wasted - washing vegetables under running water etc.,
preheating oven for more than ten minutes,
no lids on pans or tilting lids instead of lowering heat,
small pans on large hotplates.
(It may be worthwhile looking in bins at the end of the Practical Test to find out how much
food has been wasted!)
A mark out of 5 for each of these qualities should be given.
(e) Oven Management
5 marks
The candidate is expected to be able to control the heat on the top of the stove.
Knowledge of the correct oven temperatures and the positioning of dishes in the oven is
expected.
Wherever possible more than one dish should be cooked in the oven at the same time.
Candidates are expected to change the position of oven shelves according to their
requirements.
It is anticipated that the temperature of the oven will not be adjusted frequently in each
direction.
Consideration should be given to preheating the oven, although any more than 10 minutes
should be penalised in the previous section. (Economy of Fuel)
Use should be made of residual heat whenever possible.
The mark awarded should reflect the amount of work carried out in the test. Those
candidates who do very little cooking cannot expect to score highly in this section.
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(f) Tidy and Methodical Work
5 marks
The candidate should be seen to be maintaining the general tidiness of his or her working
area throughout the Practical Test.
Everything required for the preparation and cooking of each dish should be ready before
work begins.
At the end of each stage the table should be tidied and washing up either stacked or
completed.
Rubbish and food waste should be disposed of appropriately.
Tables should be wiped down or washed with a clean cloth.
Hot, soapy water should be prepared in advance and should be changed frequently.
Washing up need not be done at the end of each dish; three times during the Test will
probably be enough. The last few pieces of equipment can be washed after all of the dishes
have been served.
It is not expected that equipment from other work areas is used if the candidate’s own
equipment needs to be washed. The equipment needed at each stage should have been
anticipated at the planning stage.
Although 5 marks are available for this section, extremely untidy work must be penalised.
More than 5 marks may be deducted for very untidy work.
If such an action is to be taken a comment should be made on the Mark Sheet.
General Points
It must be emphasised that the marks a candidate scores in the Method of Working section
are influenced by the choice of dishes made in the Preparation Session. A candidate who
chooses simple dishes which show little skill or who repeats processes will not be able to
gain high marks for manipulation, judging consistencies or oven management. The
preparation of large amounts of vegetables shows limited skill and is time consuming. A
candidate who chooses to prepare few dishes will also be limited in the marks achieved.
Where a candidate is preparing very simple dishes, the maximum mark of 55 should be
reduced accordingly.
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3
Quality of Dishes / Results
(maximum mark 35)
All dishes must be tasted. Each dish must be marked according to flavour, texture and edibility.
The published Mark Scheme, an example of which is included in the Appendix, indicates the
maximum marks available for each component dish.
Under no circumstances can this mark be increased.
The maximum marks must be reduced for simple dishes involving little skill. Dishes added after
the planning session has been completed will not receive a mark.
If a candidate omits part of the test a nil score must be given. The marks for that part of the test
cannot be transferred to another dish.
The term ‘fresh vegetables’ included the preparation and cooking of root and/or green
vegetables. Salads, which should include a variety of vegetables and fruits, may merit a
maximum marks of 6; dressing can score a maximum of 4 marks according to the type of fruit
and the skill involved.
N.B. Tinned, frozen and freeze dried vegetables and instant coffee can score a maximum of 1
mark each. Commercially prepared fruit juice, tinned juice and squash cannot be given a mark.
These marks only apply to results. If serving and presentation of vegetables is good, credit can
be given for Serving and Appearance.
In assessing the quality of finished dishes, comments should be written on the assessment sheet
about the flavour, texture and edibility of each dish.
4
Serving and Appearance
(maximum 10 - usually 5 + 5)
Serving
Note the following points:
sequence of serving a meal;
correct temperature of food;
correct temperature of serving dishes;
size of dish appropriate for the amount of food.
Appearance
Note the following points:
attractive presentation;
tasteful garnishing and decorating;
cleanliness of dishes;
cleanliness of tablecloth;
correct use of doilies and dish papers;
suitable simple flower arrangement.
NOTE: The raw mark awarded to each candidate is out of 150. This must be scaled to a mark
out of 100 before transferring to the Marksheet.
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PREPARATION FOR THE PRACTICAL EXAMINATION
- PLANNING SESSION Examiners must:
1
Familiarise themselves with the INSTRUCTIONS published by the University of Cambridge
International Examinations and sent to all Centres;
2
Ensure that candidates are familiar with the format of the examination;
3
Remind candidates that recipe books may be brought into the examination room for the Planning
Session but that notes may not be bought in;
4
Allocate tests according to the published instructions;
5
At the end of the Planning Session the Examiner must:
collect all question papers and Preparation Sheets;
separate white and pink copies of the Preparation Sheet;
6
Before the Practical Examination the Examiner must:
mark the white copies of the Preparation Sheets;
order ingredients for candidates;
ensure that all necessary equipment is available;
complete an Individual Mark Sheet for each candidate.
N.B.
Marks should be allocated for the dishes planned by the candidate during the
Preparation Session. These must not be changed.
If the candidate produces dishes which do not appear on the Preparation Sheet no
marks can be awarded.
The mark scheme indicates the maximum mark available for each dish. This mark must not be
increased. It can, however, be reduced if a dish is very simple but these marks cannot be
allocated to other dishes.
The dishes planned and the available mark for each dish must be listed on the Individual
Mark Sheets before the start of the Practical Session.
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MARKING PREPARATION SHEETS BEFORE THE PRACTICAL TEST
It is important that the Preparation Sheets are marked before the Practical Session.
The marks awarded for Choice and Planning should not be changed after the Practical Session.
The maximum mark possible for each dish should be decided upon before the Practical Session and
should be entered in the Quality / Results section on the Individual Mark sheet.
(a) Choice
20 marks
Use the full range of marks.
Details are given on the Mark Scheme of the maximum marks available.
Dishes chosen should:
comply with the requirements of the test
consider the time and equipment available
contain sufficient work for the time allowed
form a balanced meal where appropriate
produce an attractive test
show sensible use of food
show a variety of skills and processes
include a variety of methods of cooking
(b) Plan of Work
30 marks
(i) Recipe Section
5 marks
Full marks are awarded if all of the main ingredients for each dish are listed.
Take off ½ mark for each main ingredient omitted.
Take off 1 mark if too much of some ingredients listed.
Deduct marks if simple dishes are chosen.
Quantities of ingredients for each dish should be shown.
(ii) Planning Section
1
23 marks
Sequence of Work
This mark is broken down in this way:
SQ dishes prepared in an appropriate order
O
dishes prepared in the right order
T
sufficient time allowed for each process
DT dishes ‘dovetailed’
P
ingredients prepared
10 marks
3 marks
2 marks
2 marks
2 marks
1 mark
The marks shown are the maximum available for each section.
The marks are reduced in the following way:
incomplete plan
very untidy
start / end at wrong time
putting dish in oven not indicated
taking dish out of oven not indicated
cool / keep warm / chill / set not indicated
½ mark
½ mark
½ mark
1 mark
1 mark
1 mark
Use SQ, O, T, DT and P when marking plans to show how marks have been awarded.
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2
Method
This mark can be broken down to allow 1 mark for each dish.
5 dishes - 5 preparation points + 5 cooking points = 5 marks.
Check the following key words to describe the methods used:
creaming
rubbing-in whisking
melting
roux
blended
boil
simmer
steam
fry
deep fry
shallow fry
dry fry
stir fry
bake
simmer
set
boil
beat
Most dishes will involve the use of more than one of these terms.
5 marks
Expect to find an indication of the method used for the recipe only.
The marks are reduced in the following way:
for each term not stated
method in too much detail
too brief
3
½ mark
1 mark
2 marks
Oven Temperature and Cooking Time
Check the following key words:
preheat oven
prepare deep fryer / oil
prepare steamer
boil water for e.g. scalding, filling steamer
Look for oven temperatures - cooking times - shelf position
3 marks
The marks are reduced by ½ mark for each omission.
4
5
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Washing up
Should be indicated 3 times
If no final washing up is indicated
Allowance of time for serving
Detailed serving indicated
Dishes served - no detail
Just served (e.g. Serve all dishes)
Some brief indication of serving
No serving
Food and Nutrition Training Handbook
3 marks
1 mark each
1 mark
2 marks
2 marks
1½ marks
1 mark
½ mark
0 marks
20
(iii) Shopping List
2 marks
Expect to find ingredients in the appropriate column.
Details are required to identify each ingredient named meats - beef, pork, bacon etc.
cuts of meat or types of meat - minced beef, stewing steak, chicken breast
type of fat - butter, soft margarine, hard margarine, sunflower oil etc.
descriptions of ingredients - canned tomatoes, dried onions etc.
Candidates should order the exact quantity required - not the size of the pack which would
be bought.
Imperial or metric measures should be used - not both.
Numbers of fruit can vegetables can be ordered - 1 banana, 2 oranges.
The total quantity of all ingredients should be written on the shopping list. If, for example,
flour is required in three recipes, it should not appear on the shopping list three times. Plain
flour and self-raising flour should be listed separately.
The marks are reduced in the following way:
for each main ingredient missing
3 or more items in wrong column
2 or more ingredients not totalled
each dish can lose a maximum of 1 mark
more than 2 ingredients - no quantity
no quantities at all
no food order
(c) CIE 2004
Food and Nutrition Training Handbook
½ mark
½ mark
½ mark
½ mark
1 mark
No mark
21
EXAMINER’S WORKING MARK SHEET FOR MARKING THE PLANNING SESSION
Since the amount of space available on Individual Mark Sheets is limited, Examiners might find it
useful to prepare for themselves a chart on which they can enter comments to help them decide on a
mark for each part of the Planning Section and for the Shopping List.
The chart is for the Examiner’s use and should not be forwarded to CIE.
(This sheet is not compulsory but Examiners may find it helpful.)
It could have a format like the one shown below.
1
Sequence of Work
Dishes prepared in appropriate order
SQ
3
Order of preparing dishes
O
2
Time allowed for each process
T
2
Dishes dove-tailed
DT
2
Ingredients prepared
P
1
2
Methods
M
5
3
Oven temperatures and times
OT
3
4
Washing up
W
3
5
Serving
S
2
Shopping List
Sh
2
TOTAL
(c) CIE 2004
25
Food and Nutrition Training Handbook
22
GENERAL PERPARATION FOR THE PRACTICAL TEST
Food Orders
1
Compile the food orders for each practical session so that there is a sufficient supply of each
ingredient. No additional ingredient, other than the ‘general ingredient’ is to be provided. Where
an ingredient could not be purchased and has to be substituted, it should be recorded on the food
order list. It is important that this is taken into account when marking the Practical Test.
2
Ensure that supplies arrive early. Dry stores and non-perishable items should be delivered at
least 2 days before the examination. All other perishable foods, with the exception of grated
coconut and the less hardy vegetables, should be delivered the day before the examination.
3
Weigh, pack and label the food for each candidate. Meat and seafood should be packed, labelled
and kept in the refrigerator / chiller or freezer.
Food Trays
1
All food trays should be ready at least 15 minutes before the examination.
2
Candidates are not allowed to prepare their own food trays. In some schools where candidates
bring in some ingredients from home, subject supervisors are to check that quantities and
ingredients tally with those on the shopping list.
3
Do not allow candidates to group ingredients according to dishes.
4
Some vegetables could be prepared. Leave a portion (about a quarter) to be done during the
Test.
5
The following ingredients should not be portioned out for the candidate’s trays.
flour of all types
sugar
butter, margarine or any other fat
Leave them on the store table. If ‘hard’ butter or margarine is required, it can be left in the
refrigerator.
6
Separate meat, fish and other perishable from fruit and vegetables.
7
No prepared ingredients should be given to candidates unless specified on the shopping list.
8
Pulses may be pre-soaked if this is stated in the plan of work.
9
Candidates are advised not to bring in any ready prepared garnishes.
10 Ensure that food supplied to candidates is fresh and neatly laid out on trays.
11 Food should not be left in opened cans or in cans with lids removed.
12 Avoid securing individual plastic bags of food tightly; candidates will have difficulty untying them.
It is suggested that food like tinned tomatoes is put into small, clear plastic containers with
covers.
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Food and Nutrition Training Handbook
23
Store Tables
1
Only necessary items should be on the store table to avoid cluttering.
2
Bottles and containers should be clearly labelled. Labels should be on the sides of containers and
not just on the covers to avoid confusion.
3
Canned food should be in suitable containers and not left in tins.
4
Put out just enough garnishes e.g. parsley, lettuce for each examination session.
5
Avoid leaving large quantities of milk on the store table.
6
Put out sufficient ‘soft’ butter and margarine for candidates’ use. The rest should be put into the
refrigerator for candidates to help themselves.
7
Oil for deep-fat frying should be fresh and free from food particles.
Appearance
1
Candidates need to be neatly and appropriately dressed.
2
Hair style should be neat and away from the face.
3
Finger nails should be short and unvarnished.
4
Jewellery should not be worn.
5
A label (15cm by 10cm) showing the candidate’s name and index number should be fixed
securely onto the apron.
Equipment
1
The refrigerator should be cleared and the freezer defrosted a few days before the Practical
Examination.
2
Ensure that all cookers and electrical appliances are in working order. If electrical appliances
have 2-pin plugs, adaptors must be provided.
3
Chopping boards and sieves must be in good condition for candidates’ use.
4
Ensure that equipment is not oily or grubby.
5
Saucepans and frying pans should be clean.
6
Cookers and sinks should be allocated before the start of the Practical Examination. No more
than 2 candidates should be assigned to one cooker.
(c) CIE 2004
Food and Nutrition Training Handbook
24
Work Space and Serving Tables
1
Candidates should be arranged in index number order for the Practical Examination.
2
The room and floor should be clean.
3
Work tables should be equipped with similar basic equipment for each session.
4
All work tables and serving tables should be clearly labelled with candidates’ index numbers.
5
Only one place-setting is required for meals.
6
Serving dishes may be stacked together and left on serving tables before the examination
commences. Setting out at this stage is not allowed.
7
Advise candidates against purchasing expensive flowers for decorating their tables.
8
Any aids to display e.g. tablecloth, menu cards and table decorations may be brought to the test.
9
Before the Practical Test begins, candidates may collect equipment needed e.g. steamers and
blenders.
Safety Procedures
1
Ensure that there is a fire extinguisher in the room. Know how to operate it.
2
Have a bucket of sand nearby.
3
A large cover may be used to cut off the oxygen supply fires in overheated frying pans.
4
Ensure that there is a first-aid box which is suitably equipped with fresh stocks.
5
Make sure that the location of the nearest telephone is known.
6
Arrange for a messenger to be available at all times in case of emergency.
General Points
1
Clean tea-towels and dish cloths should be provided for each examination session. If brand new,
they should have been washed before use.
2
There should be a reliable clock in the room.
3
The room should be entirely at the disposal of the Examiner for at lest 20 minutes before the
examination and for at least half an hour afterwards.
4
An interval has to be allowed between the Planning Session and the Practical Examination to
facilitate the ordering of ingredients, but schools should not organise, between these dates, any
practice which might be relevant to the Practical Examination.
(c) CIE 2004
Food and Nutrition Training Handbook
25
Instructions on how to deal with problems which may arise during the Practical Examination.
PROBLEM
ACTION
1
Candidate works the wrong test.
If fault is deliberate deduct 5 from the final total
e.g. 60 - 5
2
Faulty cooker, gas, water or electricity cut
off during test.
Allow extra time to compensate for length of
cut. Report to Chief Examiner where dishes
are spoilt.
3
Dish dropped on removal from oven.
Dish dropped when being taken to display
table.
Mark result on how the dish has been prepared
during the test if possible. If the accident is
caused through carelessness, deduct marks
accordingly.
4
Candidate taken ill during accident or has
an accident.
Allow time to complete if possible; report to
Chief Examiner stating that extra time has
been allowed.
5
A mixture is completely spoiled during
preparation.
Remake if time allows and if ingredients are
available, judge results as normal but penalise
for wastage.
6
Candidate makes completely wrong
choice.
Candidate did not complete the test as set
therefore 0 marks in Choice section for
inappropriate dishes. Award a maximum of ½
available mark for the finished result of that
dish.
7
Candidate uses a cooker in addition to or
instead of one allocated.
Penalty - 2 marks deducted from Method
marks.
8
Dishes planned but not actually made on
the day.
No marks to be awarded for these dishes in
the Results section.
(c) CIE 2004
Food and Nutrition Training Handbook
26
MARKING DURING THE PRACTICAL TEST
Marking Method of Working
55 marks
(a) General Approach
5 marks
This is an impression mark which takes into account the candidate’s ability and approach, tidy
and methodical work and organisational skills.
The most successful candidates will be business-like and confident; poorer candidates will make
constant reference to recipe books and time plans and be unsure of themselves.
(b) Manipulation
20 marks
It is suggested that this mark is divided among the main dishes. If 5 dishes are being prepared 4
marks can be given to each dish.
Each dish should demonstrate a fair degree of skill.
The candidate should be familiar with the technique.
Quick work and dextrous manipulation should be demonstrated.
Basic skills should be well performed.
The method followed should be suitable for the dish.
Tools and equipment - whisk, blender, electric mixer, knives etc. - should be used appropriately.
Quick, ‘short-cut’ methods, e.g. all-in-one method, should not be marked down if results prove to
be good. The results are the determining factor.
Accept methods which save time and energy.
Consider the use of labour-saving equipment.
(c) Judgement of Consistencies
10 marks
This mark can be broken down and allocated to each dish.
The correct consistencies for pastries, cakes, bread and biscuits should be noted at all stages
from preparation to serving.
Sauces and batters should be the appropriate consistency for their use - smooth and either
pouring or coating.
Vegetables should be neatly cut and diced; they should have been tested before serving.
Candidates should be seen to be testing consistencies and making appropriate adjustments.
It is important that note is taken of the consistency of, for example, whisked mixtures before the
addition of flour, shortcrust pastry before rolling out and yeast dough before rising.
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(d) Hygiene and Economy
5 + 5 marks
The marks in these areas are impression marks but the points listed below should be considered.
Candidates are expected to show hygienic methods and to demonstrate a high level of personal
hygiene. They should also be economical in the use of fuel and food throughout the Practical
Session.
Hygiene
clean apron and head covering
regular washing of hands - no nail varnish
no licking fingers or spoons
regular cleaning of work area
hot, soapy water for washing dishes - replaced frequently
clean dish cloth and tea towel
tea towel not used to dry hands
throwing away or washing anything dropped on the floor
covering food when not being used
using refrigerator to store perishable foods
different equipment and surfaces for raw and cooked food
Economy
preparing more ingredients than required
not scraping out all the mixture from bowls e.g. cake mixture, cream
throwing away large pieces of food
peeling vegetables thickly - discarding too many outer leaves
left-over ingredients and garnishes left on food trays
not using all of prepared pastry - throwing away
gas or electricity left on when not in use
steamer put on too early
water wasted - washing vegetables under running water etc.
preheating oven for more than ten minutes
no lids on pans
small pans on large hotplates
Check cupboards, drawers and dustbins at the end of the test for left-overs.
(e) Oven Management
5 marks
This is an impression mark, taking into consideration the following points.
The candidate is expected to be able to control the heat on the top of the stove.
Knowledge of the correct oven temperature and the positioning of each dish in the oven is
expected.
Wherever possible, more than one dish should be cooked in the oven at the same time.
Candidates are expected to change the position of oven shelves to suit their requirements.
It is anticipated that the temperature of the oven will be adjusted frequently in each direction.
Consideration should be given to preheating the oven, although any more than 10 minutes should
be penalised in the previous section. (Economy of Fuel)
Use should be made of residual heat wherever possible.
The marks awarded should reflect the amount of work carried out in the test. Those candidates
who do very little cooking cannot expect to score well in this section.
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28
(f) Tidy and Methodical
5 marks
This is an impression mark, taking into consideration the following points.
The candidate should be seen to be maintaining the general tidiness of his or her working area
throughout the Practical Session.
Everything required for the preparation and cooking of each dish should be ready before the work
begins.
At each stage the table should be tidied and washing up either stacked or completed.
Rubbish and food waste should be disposed of appropriately.
Tables should be wiped down or washed with a clean cloth.
Hot, soapy water should be prepared in advance and should be changed frequently.
Washing up need not be done at the end of each dish; three times during the test will probably be
enough. The last few pieces of equipment can be washed after all of the dishes have been
served.
It is not expected that equipment from other work areas is used if the candidate’s equipment
needs to be washed. The equipment needed at each stage should have been anticipated at the
planning stage.
At the end of the practical session all unwashed dishes must be stacked; judge the amount of
washing up remaining.
Spilt foods must be wiped or mopped up, sinks should not be cluttered; the work table should be
left clean.
These points will influence the mark awarded.
Make the final decision on the mark to be awarded when the candidates have left the room
and all the above checks have been made.
(c) CIE 2004
Food and Nutrition Training Handbook
29
Marking Quality of Dishes / Results
35 marks
Use the full range of marks.
Details are given on the Mark Scheme of the maximum mark available for each dish.
This mark cannot be increased but it may be reduced if simple dishes are planned.
The possible total for the Results Section will thus be reduced; marks not allocated to dishes
because of their simplicity cannot be redistributed to increase the maximum mark for other
dishes.
The maximum mark possible for each dish will have been decided upon before the
Practical Session and will have been entered on the Individual Mark Sheet.
Dishes added after the Planning Session will not receive a mark. If a candidate omits part of the
test or does not make one or more of the dishes planned, a nil score must be entered on the
Mark Sheet for that dish. Marks cannot be transferred to other dishes.
The term ‘fresh vegetables’ includes the preparation and cooking of root and/or green vegetables.
Salads, which should include a variety of vegetables and fruits, may merit a maximum mark of 6;
dressings can score a maximum of 4 marks according to the type and the skill involved.
N.B. Tinned, frozen and freeze dried vegetables and instant coffee can score a maximum of 1
mark each. Commercially prepared fruit juice, tinned juice and squash cannot be awarded a
mark.
These marks only apply to results. If serving and presentation of vegetables is good, credit can
be given in the Serving and Appearance section.
In assessing the quality of finished dishes, comments should be written on the assessment sheet
about the flavour, texture and edibility of each dish.
Each dish will be judged on:
Quality
Taste
Appearance.
All dishes must be tasted and an appropriate comment recorded. It will be necessary to remove a
portion of a cake or a pastry dish in order to assess the texture. The overall appearance of each
dish must also be taken into consideration.
In addition to the mark awarded for each dish, details on its quantities must be noted on the
Individual Mark Sheet to justify the mark. It is not satisfactory to use comments such as ‘good’,
‘tasty’, ‘lovely decoration’ and ‘can not fault’. These are inappropriate and are not in line with the
requirements of the examination.
(c) CIE 2004
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30
Serving and Appearance
10 marks (5 + 5)
Each of these marks reflects an overall impression of the serving and appearance of the
prepared dishes. Consideration of the points listed below should be useful when deciding on the
mark to be awarded.
Serving
5 marks
The following points should be noted:
the sequence of serving a meal
the correct temperature for serving food
the temperature of the serving dishes
the size of the serving dish in relation to the amount of food served.
Appearance
5 marks
The following points should be noted:
attractive presentation
tasteful garnishing and decorating
cleanliness of dishes
cleanliness of tablecloth
correct use of doilies and dish papers
suitable simple flower arrangement.
(c) CIE 2004
Food and Nutrition Training Handbook
31
COMPLETION OF INDIVIDUAL MARK SHEETS AND MS1 MARKSHEETS
On completion of each Individual Mark Sheet the marks awarded in each section should be added
together to give a final mark out of a possible 150.
This score must be scaled to a mark out of 100 before the mark is transferred to the Marksheet
(MS1).
PLEASE CHECK CAREFULLY.
The final mark should be transferred to the Marksheet (MS1) using HB pencil.
Checker
Another person must check:
all additions on the Individual Mark Sheets
the transfer of the final mark to the Marksheet (MS1).
The checker must then initial each Individual Mark Sheet in the top left hand corner.
(c) CIE 2004
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32
FOOD AND NUTRITION (0648/2)
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
Candidate Number
0
0
Examiner’s Name
Candidate Name
Test No.
Planning
Choice
(i)
(ii) 1
2
3
4
5
(iii)
Total
Method of Working
Dishes Chosen
General
Approach
Manipulation
Consistency
Quality/Results: Flavour/Texture/Edibility
Serving and Appearance
WMS219
Mark
Awarded
Mark Available
20
5
10
5
3
3
2
2
50
5
20
10
Hygiene and
Economy
5+5
Oven
Management
5
Tidy and
Methodical
5
Total
55
Mark Available Each Dish
Total
35
Serving
Appearance
Total
5
5
10
TOTAL
150
SCALED
MARK
100
Mark
Awarded
Each Dish
0648/2/CW/I
33
Marking Preparation Sheets
The following documents should be studied:
Practical Test with five questions
Marks for Choice
Marks for Quality of Dishes
Three examples of Preparation Sheets (A, B and C) have been marked using the information given in
this document on Marking of Choice, Time Plan and Shopping List.
Individual Mark Sheets have been completed and Maximum marks for each dish noted.
N.B. This should always be completed before the Practical Session.
Completing Individual Mark Sheets
It is advisable to make notes on the work of each candidate during the Practical Session.
Details can be transferred to Individual Mark Sheets at the end of the session.
It is important that detailed information is given to support every mark awarded.
There are five examples of completed Individual Mark Sheets in the Appendix. They should be used
for guidance.
N.B. The maximum mark on the Individual Mark Sheet is 150. This should be converted to a
percentage (%) before transferring to the Marksheet.
(c) CIE 2004
Food and Nutrition Training Handbook
34
Practical Tests
1
Using a food processor or a table food mixer and attachments, prepare, cook and serve five
dishes to show the versatility of the machine.
2
(a) Prepare, cook and serve three dishes, to show that you understand each of the following
terms:
(i) dextrinisation;
(ii) gelatinisation;
(iii) coagulation.
(b) Using one of these dishes, prepare a two course meal for yourself and a friend.
3
(a) Prepare a two course meal which shows your culinary skills and which incorporates three
different types of convenience foods.
(b) Make a cake using the creaming method and biscuits using the melting method.
4
(a) Prepare three cheese dishes each of which demonstrates a different skill.
(b) Use one of these dishes in a mid-day meal.
5
It is your sister’s sixth birthday. Prepare, cook and serve food for her party. Include a decorated
cake and a cold drink.
(c) CIE 2004
Food and Nutrition Training Handbook
35
Mark Scheme
1
2
3
Marks for Choice
Selection of dishes, each using a food processor or a table mixer and attachments.
5x4
(a) Three dishes to illustrate:
(i) dextrinisation
(ii) gelatinisation
(iii) coagulation
4
4
4
(b) Main course or dessert
Accompaniments
4
20
2+2
(a) Two course meal using convenience foods
Main course
Dessert
Accompaniments
(b) Cake - creaming method
Biscuits - melting method
4
5
20
4
4
2+2
4
(a) Three dishes using cheese
4
20
3x4
(b) Main course or dessert
Accompaniments
2+2
4
20
Selection of dishes for a birthday party
5x4
20
(c) CIE 2004
Food and Nutrition Training Handbook
36
Mark Scheme
1
2
3
4
5
Marks for Quality of Dishes
Selection of dishes, each using a food processor or a table mixer and attachments
5x7
35
(a) Three dishes to illustrate:
(i) dextrinisation
(ii) gelatinisation
(iii) coagulation
7
7
7
(b) Main course or dessert
Accompaniments
7
35
3+4
(a) Two course meal using convenience foods
Main course
Dessert
Accompaniments
3+4
(b) Cake - creaming method
Biscuits - melting method
7
(a) Three dishes using cheese
3x7
(b) Main course or dessert
Accompaniments
3+4
7
35
Selection of dishes for a birthday party
5x7
35
(c) CIE 2004
Food and Nutrition Training Handbook
7
7
7
35
37
FOOD AND NUTRITION (0648/2)
A
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
0
0
2
Examiner’s Name
A Candidate Name
Candidate Number
Planning:
Wide range of dishes/skills chosen
(i)
(ii)
Recipes
1 SEQUENCE
2 METHOD
3 OVEN TEMP/TIME
4 WASHING UP
5 SERVING
(iii)
SHOPPING LIST
Choice
(i)
(ii) 1
2
3
4
5
(iii)
Total
Quality/Results: Flavour/Texture/Edibility
B’Day Cake
Ch. Tartlets
Bread Sandwiches
Sausage Rolls
Flapjack
Fruit Punch
Food and Nutrition Training Handbook
20
5
9½
5
3
3
1½
2
49
5
20
10
Hygiene and
Economy
5+5
Oven
Management
5
Tidy and
Methodical
5
Total
55
Mark Available Each Dish
B’day Cake
Ch. Tartlets
Bread
Sandwiches
S. Rolls
Flapjack
Punch
Serving and Appearance
(c) CIE 2004
20
5
10
5
3
3
2
2
50
General
Approach
Manipulation
Consistency
5
Mark
Awarded
Mark Available
Method of Working
Dishes Chosen
Test No.
7
6
7
7
6
2
Total
35
Serving
Appearance
Total
5
5
10
TOTAL
150
SCALED
MARK
100
Mark
Awarded
Each Dish
38
EXAMINER’S WORKING MARK SHEET FOR MARKING THE PLANNING SESSION
Since the amount of space available on Individual Mark Sheets is limited, Examiners might find it
useful to prepare for themselves a chart on which they can enter comments to help them decide on a
mark for each part of the Planning Section and for the Shopping List.
The chart is for the Examiner’s use and should not be forwarded to CIE.
(This sheet is not compulsory but Examiners may find it helpful.)
It could have a format like the one shown below.
1
Sequence of Work
Dishes prepared in appropriate order
SQ
3
3
Order of preparing dishes
O
2
2
Time allowed for each process
T
2
1½
Dishes dove-tailed
DT
2
2
Ingredients prepared
P
1
1
2
Methods
M
5
5
3
Oven temperatures and times
OT
3
3
4
Washing up
W
3
3
5
Serving
S
2
1½
Shopping List
Sh
2
2
25
24
TOTAL
(c) CIE 2004
Food and Nutrition Training Handbook
not enough
time to cook
flapjack
9½
dishes served
lacks detail
39
A
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 1 - Plan of Work
Centre Number
Centre Name
Candidate Number
June/November
2
0
0
A
Candidate Name
2
Test Number
Dishes chosen
5
Recipes
BIRTHDAY CAKE
Victoria Sandwich Cake
4
CHEESE TARTLETS
(s.c. pastry)
150g S.R. flour, 150g margarine (soft)
150g caster sugar, 3 eggs
100g icing sugar, 50g margarine or butter
Chocolate vermicelli, 1 pkt choc. buttons, 6 candles
100g plain flour, 25g lard, 25g margarine
2 eggs, 2 tablespns milk, 1 onion, 1 rasher of bacon
1 tomato, 50g grated cheese
4
BREAD ROLLS
for EGG AND CRESS
SANDWICHES
Parsley to garnish
200g strong plain flour, 1 teasp. instant yeast, ½ teasp salt,
25g margarine, ¼ pint warm milk, 2 hard boiled eggs, 1 box
mustard and cress, 1 tablespn mayonnaise, pinch of salt
4
SAUSAGE ROLLS
(flaky pastry)
150g strong plain flour, 75g hard margarine, 25g lard, 1 teasp
lemon juice, 6 tablespn. cold water, 250g sausage meat
1 beaten egg, cherry tomatoes to garnish
4
FLAPJACKS
50g sugar, 2 tablespn golden syrup,
50g margarine, 125g rolled oats
4
FRUIT PUNCH
Choice - 20
2 lemons, 50g sugar, 500ml water
1 red apple, small bunch green grapes
small bunch black grapes
EXAMINER’S COMMENTS
Recipes - 5
WIDE RANGE OF SKILLS
EXCELLENT USE OF TIME
Teacher has allocated a mark of 20 for Choice and a mark of 5 for Recipes.
WMS215
0648/2/CW/PW
40
FOOD AND NUTRITION (0648/2)
A
Preparation for the Practical Examination
Page 2 - Time Plan
Centre Number
Centre Name
Candidate Number
June/November
Time
9.00
9.05
9.20
2
0
0
A
Candidate Name
2
Test Number
5
Order of work and method
10.05
Leave until cool
Prepare FLAKY PASTRY. Rub in ¼ of fat. Add lemon juice and
water. Elastic dough. Knead. Add rest of fat in 1/3rds by rolling
and folding Wrap in cling film. (M)(P)
YEAST DOUGH. Mix flour, yeast and salt.
Rub in fat. Add warm liquid.
Elastic dough, knead (USE PROCESSOR)
Shape into 8 rounds on floured board
9.50
Special points
Fruit Punch - wash lemons + peel thinly (P) (M)
Pour over 250 ml boiling water (M)
Chill
2 mins
(M)
(P)
Grease
and line 2 cake tins.
Prepare CAKE by creamed method. (M)
Spread into tins and bake 30 - 40 mins (OT)
Make SHORTCRUST PASTRY by rubbing-in method.
Prove - double size
oven 160oC Gas 4
(OT)
WASH UP
(M)
Cut into rounds, line tartlet tins. Chop onion and bacon. add
rest of ingredients, spoon into pastry cases. Leave aside.
Hard boiled eggs - 10 mins
10.20
Roll out FLAKY PASTRY to oblong, roll sausagemeat,
(DT)
make up sausage rolls, glaze with beaten egg. Cut into small
pieces.
CHECK CAKES - cool
10.30
10.45
(OT)
Bake sausage rolls - 15 - 20 mins (OT)
Bake tartlets 15 mins (OT)
Prepare FLAPJACK by melting method. (M)
Greased tin,
prepare butter icing. (P)
OVEN 210 oC Gas 7
(OT)
WASH UP
Remove tartlets and sausage rolls.
(M)(DT)
Sandwich cake - decorate - serve on a doily. (DT)
Strain punch, add 250ml cold water. (M)(DT)
Dice apple, halve grapes, add to PUNCH (M)
Bake bread rolls and flapjack (bottom shelf)
10.50
11.00
11.15
11.30
Remove flapjack
(DT)
CHILL (DT)
Serve dishes, light candles, WASHING UP
End of Practical Test
NB. All markings in bold have been written in by the teacher. P - ingredients prepared;
M - methods; OT - oven temperature; DT - dishes dovetailed.
WMS217
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41
FOOD AND NUTRITION (0648/2)
A
Preparation for the Practical Examination
Page 3 - Shopping List
Centre Number
Centre Name
Candidate Number
June/November
2
0
0
A
Candidate Name
2
Test Number
Milk and milk products
5
Fruit and Vegetables
Fresh fish, meat and poultry
150g soft margarine
1 onion
1 rasher bacon
175g hard margarine
1 tomato
250g sausage meat
25g butter (to spread)
6 cherry tomatoes
50g lard
1 red apple
50g butter (icing)
Small bunch green grapes
50g grated cheese
Small bunch black grapes
2 tablesp milk
2 lemons
150g SR flour
125g rolled
¼ pint of milk
1 box cress
100g plain flour
oats
Parsley to garnish
350g strong plain flour
Cereals and cereal products
Canned, frozen and packaged foods
1 teasp instant yeast
50g choc vermicelli *
1 pkt chocolate buttons *
8 eggs
1 tablesp mayonnaise
Condiments and Spices
Other ingredients
1 teasp lemon juice
150g caster sugar
100g icing
Salt & pepper
50g sugar
sugar
2 tablespn golden syrup
Mark with a * items brought from home
Special equipment and/or serving dishes
Food processor (approx 9.20am)
6 candles and candle holders
1 doiley and 1 round plate (cake)
1 doiley and 1 small plate (flapjack)
3 dishpapers and 3 oval plates
WMS217
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42
FOOD AND NUTRITION (0648/2)
B
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
0
Candidate Number
2
0
B
Examiner’s Name
Candidate Name
Test No.
Planning:
(i)
(ii)
RECIPES
1 SEQUENCE
2 METHOD
3 OVEN TEMP/TIME
4 WASHING UP
5 SERVING
(iii)
SHOPPING LIST
Method of Working
Dishes Chosen
Choice
(i)
(ii) 1
2
3
4
5
(iii)
Total
20
5
10
5
3
3
2
2
50
General
Approach
Manipulation
Consistency
Quality/Results: Flavour/Texture/Edibility
Quiche
Coleslaw
Bread Rolls
Vic. Sandwich
cake
Soup
Serving and Appearance
WMS217
Mark
Awarded
Mark Available
Range of attachments used - Many skills
20
5
10
5
3
2
2
2
49
5
20
10
Hygiene and
Economy
5+5
Oven
Management
5
Tidy and
Methodical
5
Total
55
Mark Available Each Dish
Quiche
Coleslaw
Bread rolls
Vic sandwich
cake
Soup
1
Mark
Awarded
Each Dish
7
5
7
7
5
Total
31
Serving
Appearance
Total
5
5
10
TOTAL
150
SCALED MARK
100
0648/2/CW/TP
43
EXAMINER’S WORKING MARK SHEET FOR MARKING THE PLANNING SESSION B
Since the amount of space available on Individual Mark Sheets is limited, Examiners might find it useful to
prepare for themselves a chart on which they can enter comments to help them decide on a mark for each
part of the Planning Section and for the Shopping List.
The chart is for the Examiner’s use and should not be forwarded to CIE.
(This sheet is not compulsory but Examiners may find it helpful.)
It could have a format like the one shown below.
1
Sequence of Work
Dishes prepared in appropriate order
SQ
3
3
Order of preparing dishes
O
2
2
Time allowed for each process
T
2
2
10
Dishes dove-tailed
DT
2
2
Ingredients prepared
P
1
1
2
Methods
M
5
5
3
Oven temperatures and times
OT
3
3
4
Washing up
W
3
2 (x 2) includes
final washing up
5
Serving
S
2
2
Shopping List
Sh
2
2 Bread for
croûtons omitted
25
24
TOTAL
WMS217
0648/2/CW/TP
44
B
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 1 - Plan of Work
Centre Number
Centre Name
Candidate Number
June/November
2
0
0
Dishes chosen
B
Candidate Name
2
Test Number
1
Recipes
QUICHE LORRAINE
‘K’ beater for pastry
4
100g plain flour, 25g hard margarine
25g lard, cold water, 2 eggs, ¼ pt milk
50g grated cheese, 1 onion, 2 tomatoes
Salt & pepper, pinch of dried mixed herbs
4
¼ hard white cabbage, 1 onion, 2 carrots
1 tablespn sultanas, 6 lettuce leaves
100ml olive oil, 1 egg yolk, salt & pepper
Pinch dry mustard, 3 tablespns vinegar
COLESLAW
slicing attachment
goblet for mayonnaise
BREAD ROLLS
use dough hook
200g strong plain flour, 1 teasp instant yeast, ½ teasp salt,
25g margarine, ¼ pt warm milk, 1 egg (to glaze)
Poppy seeds
4
VICTORIA SANDWICH CAKE
‘K’ beater
4
CARROT AND CORIANDER SOUP
goblet to liquidise
4
150g S. R. flour, 150g soft margarine
150g caster sugar, 3 eggs
1 tablespn raspberry jam
1 tablespn icing sugar (to dredge)
1lb carrots, 1 onion, 25g margarine
Salt & pepper, 2 tablespns ground coriander
1 level tablespn cornflour, ¼ pt milk, 1 stock cube
1 tablespn single cream, chopped parsley
Choice - 20
EXAMINER’S COMMENTS
RANGE OF ATTACHMENTS
USED
Recipes - 5
MANY SKILLS SHOWN
Teacher has allocated a mark of 20 for Choice and a mark of 5 for Recipes.
WMS215
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45
FOOD AND NUTRITION (0648/2)
B
Preparation for the Practical Examination
Page 2 - Time Plan
Centre Number
Centre Name
Candidate Number
June/November
Time
2
0
0
B
Candidate Name
2
Test Number
1
9.00
Put flour, salt, dried yeast and margarine into bowl, (P)
9.20
3 mins -
elastic dough -. Flour and cover
Prepare carrots and onions for SOUP
- ‘K’ beater. Add warm milk beat on slow
(P)(M)
Warm place
(OT)
Slice fry-in margarine until fat is absorbed. Add 1 pt (M)(M)
water, stock cube, coriander, S & P. Bring to boil
9.35
Special points
BREAD ROLLS Order of work and method
(M)
Simmer (M)
MAYONNAISE. Put all ingredients except olive oil into goblet.
Mix together. Remove lid - gradually add oil until mayonnaise
thickens. Put into bowl - CHILL (M)
9.45
Beat/Knead bread - 2 mins - Turn onto floured surface. (M)
10.00
Shape. Put onto floured tray until double size
Wash Up
Grease and line 2 cake tins. Put all ingredients into bowl.
(M)
QUICHE. Put flour and fats into bowl. Mix slowly until (M)
like breadcrumbs. Add 4 teaspn cold water. Knead lightly (M)
Line flan tin. Add chopped onion, grated cheese, beaten egg &
10.35
COLD WATER IN
Wash bowl and
beater
(OT)
Reg 5 160oC milk. Tomato garnish. Bake top shelf - 30 - 40 mins (M)(OT)
Prepare veg for coleslaw using grater and slicer attachments.
Mix with mayonnaise and sultanas. Serve on bed of lettuce.
Glaze bread put on poppy seeds. Bake 8 - 10 mins (M)
10.50
10.55
Then strain
MIXING BOWL
Beat with ‘K’ beater until light and fluffy. Spread in 2 tins,
Bake 30 - 40 mins
10.15
30 mins
Remove cakes. Cool on wire tray.
Blend soup a little at a time. Blend cornflour and milk.
(S)
(M)(M)
Boil with blended soup. Stir. Chop parsley, taste soup. (P)
Reg 8 225oC (OT)
3 mins
Pour into warm bowl, pour cream on top, garnish with parsley.
11.10
11.15
11.30
Serve toast bread for croûtons - dice (S) (M)
(S)
Remove quiche - parsley garnish Sandwich cakes with jam. Sprinkle with icing sugar, serve on
round plate with doily.
Serve bread buns in basket with
folded napkin.
Wash up
End of practical test
(S)
(S)
NB. All markings in bold have been written in by the teacher. P - ingredients prepared;
M - methods; S - serving; OT - oven temperature.
WMS217
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46
FOOD AND NUTRITION (0648/2)
B
Preparation for the Practical Examination
Page 3 - Shopping List
Centre Number
Centre Name
Candidate Number
June/November
2
0
0
B
Candidate Name
2
Test Number
Milk and milk products
1
Fruit and Vegetables
150g soft margarine
3 onions
75g hard margarine
2 tomatoes
25g lard
¼ hard white cabbage
1 egg yolk
1lb carrots + 2 carrots
5 eggs
Parsley
1 egg - beaten (glaze)
6 lettuce leaves
Fresh fish, meat and poultry
Cereals and cereal products
150g SR flour
50g cheddar cheese
1 level tablespn cornflour
1 tablesp single cream
100g plain flour
¾ pt of milk
200g strong plain flour
Canned, frozen and packaged foods
1 tablespn sultanas
1 teasp instant yeast
1 veg stock cube
Condiments and Spices
Other ingredients
Salt & pepper
1 teasp poppy seeds
1 tablespn
dry mustard
100ml olive oil
icing sugar
dried mixed herbs
3 tablespn vinegar
2 tablespn ground coriander
150g caster sugar
1 tablespn raspberry jam
Mark with a * items brought from home
Special equipment and/or serving dishes
Flan ring
Kenwood mixer - ‘K’ beater, dough hook, liquidiser, slicer and grater
Bowl for soup, bowl for coleslaw
Bread basket, 2 round plates
1 doiley, 1 dish paper
WMS217
0648/2/CW/TP
47
FOOD AND NUTRITION (0648/2)
C
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
0
0
2
Examiner’s Name
C Candidate Name
Candidate Number
Test No.
Planning:
Mark Available
3 types of convenience foods used. Range of skills. Repetition of Choice
i
(i)
(i)
RECIPES
(ii) 1
(ii)
1 SEQUENCE
2
2 METHOD
3
3 OVEN TEMP/TIME
4
4 WASHING UP
5
5 SERVING
(iii)
SHOPPING LIST
Method of Working
Dishes Chosen
(iii)
Total
General
Approach
Manipulation
Consistency
Quality/Results: Flavour/Texture/Edibility
Pizza
Tom
+
Cuc
Dressing
Jam sponge (Cr)
Custard
Pine-u-down (Cr)
Biscuits
Serving and Appearance
20
5
10
5
3
3
2
2
50
20
10
Oven
Management
5
Tidy and
Methodical
5
Total
55
Mark Available Each Dish
Total
Serving
Appearance
Total
18
5
9
4
3
2
1
2
44
5
5+5
TOTAL
SCALED
MARK
WMS217
Mark
Awarded
Hygiene and
Economy
Pizza
Salad
Dressing
Jam sponge
(rep Cr)
Custard
P.U.down
Biscuits
3
Mark
Awarded
Each Dish
7
4
5
3
7
7
33
5
5
10
150
100
0648/2/CW/TP
48
EXAMINER’S WORKING MARK SHEET FOR MARKING THE PLANNING SESSION C
Since the amount of space available on Individual Mark Sheets is limited, Examiners might find it
useful to prepare for themselves a chart on which they can enter comments to help them decide on a
mark for each part of the Planning Section and for the Shopping List.
The chart is for the Examiner’s use and should not be forwarded to CIE.
(This sheet is not compulsory but Examiners may find it helpful.)
It could have a format like the one shown below.
1
Sequence of Work
Dishes prepared in appropriate order
SQ
3
2½
Order of preparing dishes
O
2
2
½ hr to spare
from 11.00
could have
made 1 batch
for 2 creamed
dishes
9
Time allowed for each process
T
2
1½
Dishes dove-tailed
DT
2
2
Ingredients prepared
P
1
1
2
Methods
M
5
4
no method for
vinaigrette dressing
3
Oven temperatures and times
OT
3
3
4
Washing up
W
3
2
-2x
5
Serving
S
2
1
some detail
omitted
Shopping List
Sh
2
2
25
21
TOTAL
WMS217
0648/2/CW/TP
49
C
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 1 - Plan of Work
Centre Number
Centre Name
Candidate Number
June/November
2
0
0
C
Candidate Name
2
Test Number
Dishes chosen
3
Recipes
PIZZA NEAPOLITAIN
(dried herbs and canned
anchovies)
4
TOMATO & CUCUMBER SALAD
VINAIGRETTE DRESSING
2
JAM SPONGE
(jam bottled - conv. food)
200g strong plain flour, 25g margarine
1 teasp instant yeast, ¼ pt warm milk
½ teasp salt, 1 onion, 1 tomato, 1 teasp oregano
1 small can anchovies, 50g mozzarella, 6 olives
4 firm tomatoes
3 cm cucumber
2 tablespn olive oil, salt and pepper
1 tablespn vinegar, pinch dry mustard
1 tablepsn raspberry jam
50g soft margarine, 50g caster sugar
75g S.R. flour, 1 egg
2
CUSTARD SAUCE
(dried custard powder)
½ pt milk, 1 level tablespn custard powder,
1 level tablespn sugar
2
PINEAPPLE UPSIDE DOWN CAKE
(canned pineapple)
4
100g S.R. flour, 100g soft margarine.
100g caster sugar, 2 eggs
3 pineapple rings, 1½ glace cherries
2 level tablespn golden syrup
4
100g S.R. flour, 25g margarine
2 level tablespn golden syrup
½ teaspn bicarbonate of soda
¼ teaspn vanilla essence
BUTTERSCOTCH BISCUITS
Choice - 18
EXAMINER’S COMMENTS
REPETITION OF CREAMING
3 TYPES OF CONVENIENCE
FOODS USED
RANGE OF SKILLS SHOWN
Recipes - 5
Canned
Dried
Ready to eat
Convenience foods
Teacher has allocated a mark of 18 for Choice and a mark of 5 for Recipes.
WMS215
0648/2/CW/PW
50
FOOD AND NUTRITION (0648/2)
C
Preparation for the Practical Examination
Page 2 - Time Plan
Centre Number
Centre Name
Candidate Number
June/November
2
0
Time
9.00
9.25
0
C
Candidate Name
2
Test Number
Order of work and method
PIZZA - Make up yeast dough.
aside -covered.
10.00
Knead 10 mins. Leave (M)
Prepare onion, tomatoes, cube cheese (M)
Roll dough to circle 1 cm thick
Arrange topping - Sprinkle with oregano
Prepare steamer - ½ full with water
Grease pudding basin. Add jam.
9.40
3
Special points
Reg 6 200oC
(OT)
Warm place
10 mins
(P)
Prepare pudding by creaming method. (M)
Put into bowl, cover with pleated foil. (P)
Steam 1 hour. PIZZA to bake 30 mins (OT)
Grease cake tin.
Arrange pineapple, cherries & syrup. (P)
Make cake by creaming method. Spread on fruit. (M)
BISCUITS - Melt margarine and sugar (M)
(OT)
Add rest of ingredients. Roll and cut into rounds.
Bake on greased tray.
10.15
10.30
10.40
10.45
10.50
11.00
11.30
(M)
Remove pizza. Bake cake and biscuits (8 - 10 mins)
Cake - 30 - 40 mins. Wash dishes
(OT)
Prepare and slice vegetables for salad. (P)(M)
Overlap in bowl. Cover.
Remove biscuits.
Remove steamed pudding.
Prepare vinaigrette.
Serve pizza, salad and dressing.
Oven 4 160oC
(OT)
(M)
Make custard by blended method. (M)
Turn out pudding and serve with custard. Remove pineapple cake.
Turn onto plate and serve.
Serve biscuits on plate with doiley.
Washing up
End of practical test.
Oven off
NB. All markings in bold have been written in by the teacher e.g. M - methods; P ingredients prepared.
WMS217
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51
FOOD AND NUTRITION (0648/2)
C
Preparation for the Practical Examination
Page 3 - Shopping List
Centre Number
Centre Name
Candidate Number
June/November
2
0
0
C
Candidate Name
2
Test Number
Milk and milk products
3
Fruit and Vegetables
25g margarine
1 onion
¼ pt milk
1 tomato
50g mozzarella cheese
4 firm tomatoes
150g soft margarine
3cm cucumber
Fresh fish, meat and poultry
3 eggs
½ pt milk
Cereals and cereal products
25g margarine
200g strong plain flour
275g S.R. flour
1 level tablespn custard powder
Canned, frozen and packaged foods
1 tablespn raspberry jam
3 pineapple rings (canned)
1 ½ glacé cherries
Condiments and Spices
Other ingredients
Salt & Pepper
1 teasp dried yeast
1 teaspn dried oregano
6 olives
dry mustard
2 tablespn olive oil
1 tablespn vinegar
150g caster sugar
Mark with a * items brought from home
Special equipment and/or serving dishes
1 level tablespn sugar
4 tablespns golden syrup
Steamer
½ teasp bicarbonate of soda
2 sauce boats, 3 round plates
¼ teasp vanilla essence
3 doileys
Round wooden board (pizza)
Salad bowl (small)
WMS217
0648/2/CW/TP
52
ACCREDITATION
Teachers who wish to be accredited as Examiners should mark the work D, E and F for the Preparation
session (choice and plan of work - marked out of 50) and Quality of Dishes (marked out of 35). Once the
assessment is completed then the teacher should submit the following completed documents:
•
•
•
•
•
Accreditation form (page 54);
Practical Examination Working Mark sheet for D, E and F (pages 55, 60 and 65);
Examiner’s Working Mark sheet for marking the Planning session for D, E and F (pages 56, 61 and 66);
Preparation for the Practical Examination
Plan of Work
Time Plan
Shopping List
for D, E and F (pages 57-59, 62-64 and 67-69);
Any comments to support the assessments made.
The marks awarded for the Planning Section should be transferred to the Individual Mark Sheet with suitable
comments.
The marked Preparation Sheets and completed Individual Mark Sheets should be forwarded to CIE for
assessment.
53
ON COMPLETION OF THE HANDBOOK
Assessment of the work
Please allow between four and six weeks for the Moderator to assess the work that is submitted and for CIE to
inform you of an outcome. The usual period of time for the assessment of a piece of work is approximately two
weeks, however this will depend on the Moderator's availability at the time.
You will be informed of the Moderator's decision regarding accreditation (the outcome) by post. This will take
the form of a Certificate in instances where accreditation is awarded, or in the cases where accreditation
cannot be awarded, a letter informing you of this. A Moderator's Report may also be enclosed which will give
guidance in the cases of accreditation failure and feedback in the event that accreditation is awarded.
Please note it is not usual practice for CIE to inform teachers or Centres of accreditation outcomes over the
telephone or by e-mail.
If accreditation is not awarded by the Moderator on one particular occasion this does not mean a teacher
cannot continue to teach, it simply restricts their ability to mark the practical examination until accreditation is
awarded. You may re-submit work for assessment as many times as is necessary for accreditation to be
awarded. There is, however, a charge each time for doing so.
Further help
We hope that this Coursework Training Handbook will provide a thorough introduction to the requirements and
criteria for the assessment of the practical examination in IGCSE Food and Nutrition. However, if you have any
further questions or difficulties, please do not hesitate to contact CIE and we will do our best to help.
The address to which your queries should be sent is:
Customer Services
University of Cambridge International Examinations
1 Hills Road
Cambridge
CB1 2EU
United Kingdom
Telephone:
Fax:
E-mail:
Website:
+44 1223 553554
+44 1223 553558
international@ucles.org.uk
www.cie.org.uk
54
APPLICATION FOR ACCREDITATION IN IGCSE FOOD AND NUTRITION (0648)
Centre Number
Centre
Name
Centre Address
Telephone
Fax
Name of Teacher
Requesting Accreditation
Email
address
Enclosed with this accreditation form are the following documents:
Practical Examination Working marksheet for each of D, E and F.
Examiner’s Working marksheet for marking the Planning Session for D, E and F.
Preparation for the Practical Examination D, E and F.
I have marked coursework samples D, E and F using the information provided in the training booklet and
my own professional judgement.
Signed
Name
(in Block Capitals)
55
FOOD AND NUTRITION (0648/2)
D
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
0
0
2
Examiner’s Name
Candidate Name
Candidate Number
Test No.
Planning:
Choice
(i)
(ii) 1
2
3
4
5
(iii)
Total
Method of Working
Dishes Chosen
Mark
Awarded
Mark Available
General
Approach
Manipulation
Consistency
Quality/Results: Flavour/Texture/Edibility
Serving and Appearance
20
5
10
5
3
3
2
2
50
5
20
10
Hygiene and
Economy
5+5
Oven
Management
5
Tidy and
Methodical
5
Total
55
Mark Available Each Dish
Total
35
Serving
Appearance
Total
5
5
10
TOTAL
150
SCALED MARK
100
Mark
Awarded
Each Dish
56
EXAMINER’S WORKING MARK SHEET FOR MARKING THE PLANNING SESSION D
Since the amount of space available on Individual Mark Sheets is limited, Examiners might find it useful to
prepare for themselves a chart on which they can enter comments to help them decide on a mark for each part
of the Planning Section and for the Shopping List.
The chart is for the Examiner’s use and should not be forwarded to CIE.
(This sheet is not compulsory but Examiners may find it helpful.)
It could have a format like the one shown below.
1
Sequence of Work
Dishes prepared in appropriate order
SQ
3
Order of preparing dishes
O
2
Time allowed for each process
T
2
Dishes dove-tailed
DT
2
Ingredients prepared
P
1
2
Methods
M
5
3
Oven temperatures and times
OT
3
4
Washing up
W
3
5
Serving
S
2
Shopping List
Sh
2
TOTAL
25
57
D
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 1 - Plan of Work
Centre Number
Centre Name
Candidate Number
June/November
2
0
Dishes chosen
(a) (i) DEXTRINISATION
Victoria Sandwich Cake
(ii) GELATINISATION
Pineapple Meringue Pudding
(iii) COAGULATION
Quiche
(with Quiche)
(b) GREEN SALAD
NEW POTATOES
0
D
Candidate Name
2
Test Number
2
Recipes
150g S.R. flour, 150g soft margarine
150g caster sugar, 3 eggs
1 tablspn raspberry jam
50g icing sugar, 25g soft margarine + 1 tablspn icing sugar
1 can crushed pineapple, 25g margarine
Milk and juice to make ½ pt, 25g plain flour
25g sugar, 2 egg yolks
2 egg whites, 100g caster sugar, 1 cherry Angelica
100g plain flour, 25g lard, 25g margarine
cold water, 2 rashers bacon, 1 onion
1 tomato, 50g cheese, 2 eggs
½ pt milk, salt & pepper, ½ teaspn dried mixed herbs
½ small lettuce, 3 cm cucumber
1 green pepper
500g small new potatoes - Parsley garnish
VINAIGRETTE DRESSING
CHOCOLATE MOUSSE
WMS215
2 tablspn olive oil
2 tablespn vinegar, salt and pepper
1 pinch dry mustard
100g chocolate
50g margarine
1 teaspn peppermint essence
2 eggs separated
0648/2/CW/PW
58
FOOD AND NUTRITION (0648/2)
D
Preparation for the Practical Examination
Page 2 - Time Plan
Centre Number
Centre Name
Candidate Number
June/November
Time
9.00
9.00
9.30
10.00
10.20
10.40
10.50
11.10
11.30
WMS215
2
0
0
D
Candidate Name
2
Test Number
2
Order of work and method
Prepare pastry for QUICHE
Make VICTORIA SANDWICH CAKE by creaming method.
Bake in 2 tins
Line flan ring with pastry
Prepare filling, Bake 30 - 40 mins. Garnish with parsley
Washing up
Prepare Chocolate mousse
Melt chocolate with margarine
Add egg yolks
Whisk egg whites
Fold into melted chocolate
Put into 3 dishes. Keep in fridge
Decorate with mint leaves. Serve
Take cakes out of oven, put on cooling tray
Drain pineapples. Make sauce.
Add pineapple, sugar and egg yolk.
Pour into piedish and put into oven
Whick egg whites and fold in sugar.
Put on top of pineapple sauce
Bake until brown
Make butter cream. Sandwich cakes together with jam and
cream. Sprinkle with icing sugar, serve.
Wash potatoes. Boil until soft.
Prepare salad and dressing.
Washing up.
Serve potatoes when cooked.
Serve quiche, salad and dressing.
Serve pineapple meringue pudding.
Wash up
End of test
Special points
FRIDGE
Oven Reg 4 160oC
Reg 5 175oC
Dredge with sugar
0648/2/CW/PW
59
FOOD AND NUTRITION (0648/2)
D
Preparation for the Practical Examination
Page 3 - Shopping List
Centre Number
Centre Name
Candidate Number
June/November
2
0
0
D
Candidate Name
2
Test Number
Milk and milk products
2
Fruit and Vegetables
150g soft margarine
½ small lettuce
25g soft margarine
3cm cucumber
150g hard margarine
1 green pepper
25g lard
500g new potatoes
50g cheddar cheese
Parsley garnish
1 tomato
1 onion
Fresh fish, meat and poultry
2 rashers bacon
Cereals and cereal products
150g S R flour
125g plain flour
Canned, frozen and packaged foods
9 eggs
1 can crushed pineapple
100g chocolate
Condiments and Spices
Other ingredients
Salt & Pepper
250g caster sugar
Pinch dry mustard
1 tablspn raspberry jam
50g + 1 tablspn icing sugar
1 cherry, Angelica
25g sugar
Mark with a * items brought from home
Special equipment and/or serving dishes
2 cake tins
1 teaspn peppermint essence
2 tablspn olive oil
2 tablspn vinegar
round plate and 1 doiley
oven proof dish *
flan ring, salad bowl, hand whisk
3 small glass bowls, bowl for new potatoes
WMS215
0648/2/CW/PW
60
FOOD AND NUTRITION (0648/2)
E
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
0
0
2
E
Candidate Number
Examiner’s Name
Candidate Name
Test No.
Planning:
Choice
(i)
(ii) 1
2
3
4
5
(iii)
Total
Method of Working
Dishes Chosen
General
Approach
Manipulation
Consistency
Quality/Results: Flavour/Texture/Edibility
Serving and Appearance
WMS215
Mark
Awarded
Mark Available
20
5
10
5
3
3
2
2
50
5
20
10
Hygiene and
Economy
5+5
Oven
Management
5
Tidy and
Methodical
5
Total
55
Mark Available Each Dish
Total
35
Serving
Appearance
Total
5
5
10
TOTAL
150
SCALED MARK
100
Mark
Awarded
Each Dish
0648/2/CW/PW
61
EXAMINER’S WORKING MARK SHEET FOR MARKING THE PLANNING SESSION E
Since the amount of space available on Individual Mark Sheets is limited, Examiners might find it useful to
prepare for themselves a chart on which they can enter comments to help them decide on a mark for each part
of the Planning Section and for the Shopping List.
The chart is for the Examiner’s use and should not be forwarded to CIE.
(This sheet is not compulsory but Examiners may find it helpful.)
It could have a format like the one shown below.
1
Sequence of Work
Dishes prepared in appropriate order
SQ
3
Order of preparing dishes
O
2
Time allowed for each process
T
2
Dishes dove-tailed
DT
2
Ingredients prepared
P
1
2
Methods
M
5
3
Oven temperatures and times
OT
3
4
Washing up
W
3
5
Serving
S
2
Shopping List
Sh
2
TOTAL
WMS215
25
0648/2/CW/PW
62
E
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 1 - Plan of Work
Centre Number
Centre Name
Candidate Number
June/November
2
0
0
Dishes chosen
D
Candidate Name
2
Test Number
4
Recipes
CHEESE SCONES
(1)
200g plain flour, 2 level teasp cream of tartar, 1 level teasp
bicarbonate of soda, 75g grated cheese, 50g margarine
¼ pt of milk
CHEESE AIGRETTES
(2)
PIZZA
(3)
50g plain flour, 15g margarine ¼ pt water
1 egg, 1 egg yolk
40g grated cheese (Parmesan)
Pinch salt, pinch cayenne
200g strong plain flour, 25g margarine
1 teasp instant yeast, ¼ pt warm milk
½ teasp salt, 2 tablespn tomato purée
1 onion, 100g mozzarella cheese, 1 teasp oregano
¼ white cabbage, 1 onion, 2 carrots
1 tablspn sultanas, 6 lettuce leaves
100ml olive oil, 1 egg yolk, salt & pepper
pinch dry mustard, 3 tablspns vinegar
500g small new potatoes
15g butter
chopped parsley
COLESLAW
NEW POTATOES
FRESH FRUIT SALAD
BAKED EGG CUSTARD
WMS215
½ pt water, 100g sugar
1 orange, 1 red apple, 1 banana
small bunch green grapes
small bunch black grapes, juice of ½ lemon
2 eggs 375mls (¾ pt) milk
1 level tablespn sugar
few drops vanilla essence
grated nutmeg
0648/2/CW/PW
63
FOOD AND NUTRITION (0648/2)
E
Preparation for the Practical Examination
Page 2 - Time Plan
Centre Number
Centre Name
Candidate Number
June/November
Time
9.00
9.15
9.30
9.35
9.50
10.10
10.30
10.40
10.45
10.55
11.05
11.15
11.30
WMS215
2
0
0
E
Candidate Name
2
Test Number
4
Order of work and method
PIZZA. Prepare dough. Leave to rise
SCONES. Rubbing-in method.
Knead lightly. Roll to 2cm. Cut out.
Bake on greased tray for 8 - 10 minutes
Dissolve sugar in water for FRUIT SALAD.
Boil 10 mins. Cool then chill
Prepare topping for pizza. Arrange.
Leave 10 mins to prove. Remove scones and cool on cooling rack.
BAKED EGG CUSTARD
Warm milk, add beaten egg, sugar and vanilla. Pour into greased
pie-dish.
Bake pizza for 30 mins.
Make mayonnaise in liquidiser.
Prepare vegetables for COLESLAW.
Combine with mayonnaise, chill.
Washing up.
Remove pizza
Prepare fruit for FRUIT SALAD according to kind. Put into
syrup. Chill.
Scrub new potatoes. Boil 20 minutes.
Put baked egg custard in oven (30 - 40 mins)
Washing up.
CHEESE AIGRETTES. Make choux pastry.
Add grated cheese. Heat deep fat.
Drop into fat in spoonfuls. Fry until golden brown. Drain.
Drain potatoes.
Serve pizza, coleslaw and potatoes.
Serve baked egg custard and fruit salad.
Serve cheese scones and cheese aigrettes.
Washing up
End of practical test.
Special points
Oven reg 8 450oF
225oC
Nutmeg on top
Oven reg 4 160oC
0648/2/CW/PW
64
FOOD AND NUTRITION (0648/2)
E
Preparation for the Practical Examination
Page 3 - Shopping List
Centre Number
Centre Name
Candidate Number
June/November
2
0
0
E
Candidate Name
2
Test Number
Milk and milk products
4
Fruit and Vegetables
Fresh fish, meat and poultry
40g grated Parmesan
2 onions
75g grated cheddar
¼ hard white cabbage
100g mozzarella cheese
2 carrots
1¼ pt milk
6 lettuce leaves
3 eggs
500g small new potatoes
2 egg yolks
chopped parsley
90g margarine
1 orange
200g strong plain flour
15g butter
1 red apple
250 g plain flour
Cereals and cereal products
1 banana
small bunch green grapes
Canned, frozen and packaged foods
small bunch black grapes
2 tablespns tomato purée
½ lemon
1 tablespn sultanas
Condiments and Spices
Other ingredients
Salt & pinch Cayenne
2 level teasp cream of tartar
1 teasp oregano
2 level tablespn bicarb of soda
pinch dry mustard
1 teasp instant yeast
100ml olive oil
3 tablespn vinegar
Mark with a * items brought from home
Special equipment and/or serving dishes
Deep fat pan
115g sugar
Vanilla essence
nutmeg
basket with napkin, round plate and dish paper
round wooden board (pizza)
bowl for coleslaw, bowl for potatoes, bowl for fruit salad
pie dish for custard, round plate with doiley
WMS215
0648/2/CW/PW
65
FOOD AND NUTRITION (0648/2)
F
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
0
0
2
F
Candidate Number
Examiner’s Name
Candidate Name
Test No.
Planning:
Choice
(i)
(ii) 1
2
3
4
5
(iii)
Total
Method of Working
Dishes Chosen
General
Approach
Manipulation
Consistency
Quality/Results: Flavour/Texture/Edibility
Serving and Appearance
WMS215
Mark
Awarded
Mark Available
20
5
10
5
3
3
2
2
50
5
20
10
Hygiene and
Economy
5+5
Oven
Management
5
Tidy and
Methodical
5
Total
55
Mark Available Each Dish
Total
35
Serving
Appearance
Total
5
5
10
TOTAL
150
SCALED MARK
100
Mark
Awarded
Each Dish
0648/2/CW/PW
66
EXAMINER’S WORKING MARK SHEET FOR MARKING THE PLANNING SESSION F
Since the amount of space available on Individual Mark Sheets is limited, Examiners might find it useful to
prepare for themselves a chart on which they can enter comments to help them decide on a mark for each part
of the Planning Section and for the Shopping List.
The chart is for the Examiner’s use and should not be forwarded to CIE.
(This sheet is not compulsory but Examiners may find it helpful.)
It could have a format like the one shown below.
1
Sequence of Work
Dishes prepared in appropriate order
SQ
3
Order of preparing dishes
O
2
Time allowed for each process
T
2
Dishes dove-tailed
DT
2
Ingredients prepared
P
1
2
Methods
M
5
3
Oven temperatures and times
OT
3
4
Washing up
W
3
5
Serving
S
2
Shopping List
Sh
2
TOTAL
WMS215
25
0648/2/CW/PW
67
F
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 1 - Plan of Work
Centre Number
Centre Name
Candidate Number
June/November
2
0
0
Dishes chosen
LASAGNE
(canned tomatoes & dried mixed
herbs)
GREEN SALAD
+ VINAIGRETTE DRESSING
LEMON CHILLED FLAN
(biscuit base - ready to eat)
VICTORIA SANDWICH CAKE
FLAPJACKS
WMS215
F
Candidate Name
2
Test Number
3
Recipes
200g minced beef, 1 onion, 4 cloves of garlic.
Can tomatoes, 50g mushrooms, 1 teasp mixed herbs
6 lasagne sheets, 25g flour
25g margarine, 50g grated cheese, ½ pt milk
Few lettuce leaves (6 - 8)
3 cm cucumber
1 small green pepper
2 tablespn olive oil, 1 tablespn vinegar, pinch dry mustard
75g margarine, 12 digestive biscuits
2 lemons, ¼ pt whipping or double cream
1 small can condensed milk
200g strawberries, mint leaves
150g SR Flour, 150g soft margarine
150g caster sugar, 3 eggs
2 tablespn raspberry jam
1 tablespn icing sugar
50g sugar, 2 tablespn golden syrup
50g margarine, 125g rolled oats
0648/2/CW/PW
68
FOOD AND NUTRITION (0648/2)
F
Preparation for the Practical Examination
Page 2 - Time Plan
Centre Number
Centre Name
Candidate Number
June/November
Time
9.00
9.15
9.30
9.45
10.00
10.15
10.30
10.40
10.50
11.10
11.30
WMS215
2
0
0
F
Candidate Name
2
Test Number
3
Order of work and method
Grease loose bottomed tin (LEMON FLAN)
Crush biscuits, melt margarine (1 min)
Mix together, press into tin
Prepare veg for lasagne. Brown meat with onion and garlic.
Add tomatoes - simmer 15 mins
Add herbs, salt, pepper and mushrooms.
Grate cheese. Make sauce by roux method. Layer up lasagne finish with sauce. Bake 30 - 40 mins
Grease and line 2 cake tins.
Prepare CAKE by creaming method. Place in two tins.
Bake 30 - 40 mins
Grate rind from 2 lemons. Add to condensed milk and cream.
Stir in lemon juice. Whip until thickens.
Spread over biscuit base - smooth top
Make FLAPJACK by melting method. Put into greased tin.
Remove lasagne. Put flapjack to bake - 20 mins
Wash and prepare vegetables for salad.
Shake ingredients for dressing - jam jar.
Toss salad. SERVE lasagne and salad.
Wash and cut strawberries.
Decorate lemon chilled flan. Add mint leaves.
WASH DISHES
Remove cake - cool on wire tray.
Beat jam to soften
Remove flapjack - mark into squares.
Sandwich cakes together. Use doily to make pattern with icing
sugar.
Serve flapjack on doily and cake on doily.
WASHING UP
End of practical test.
Special points
MICROWAVE
CHILL
Oven Reg 5
350oF - 175oC
WASHING UP
Lower shelf
CHILL
WASHING UP
0648/2/CW/PW
69
FOOD AND NUTRITION (0648/2)
F
Preparation for the Practical Examination
Page 3 - Shopping List
Centre Number
Centre Name
Candidate Number
June/November
2
0
0
E
Candidate Name
2
Test Number
Milk and milk products
3
Fruit and Vegetables
50g grated Cheddar cheese
1 onion
½ pt milk
50g mushrooms
150g hard margarine
6 - 8 lettuce leaves
150g soft margarine
3cm cucumber
¼ pt whipping or double cream
1 small green pepper
2 lemons
Fresh fish, meat and poultry
200g minced beef
Cereals and cereal products
200g strawberries *
6 lasagne sheets
Few (4?) mint leaves *
150g S R flour
25g plain
125g rolled oats
flour
3 eggs
Canned, frozen and packaged foods
1 can tomatoes
1 teasp mixed herbs
12 digestive biscuits
1 small can condensed milk
Condiments and Spices
Other ingredients
Pinch dry mustard
4 cloves garlic
Salt & pepper
2 tablspn olive oil
1 tablspn vinegar
150g caster sugar
1 tablspn icing sugar
Mark with a * items brought from home
1 tablspn raspberry jam
Special equipment and/or serving dishes
2 tablspsn golden syrup
1 pie dish (lasagne) *
50g sugar
salad bowl
loose bottomed cake tin
round plates and 2 doileys
WMS215
0648/2/CW/PW
70
APPENDIX
71
ASSESSMENT FORMS
WMS219
Notes:
Candidate
Number
Candidate Name
0
Examiner’s Name
0
June/November
2
Centre Name
Centre Number
FOOD AND NUTRITION (0648/2)
Practical Examination Summary Marksheet
IGCSE
Preparation
Choice
Planning
(max 20)
(max 30)
72
Method of
Working
(max 55)
Quality/
Results
(max 35)
Serving/
Appearance
(max 10)
Scaled
Total
(max 100)
0648/2/CW/S
Total
(max 150)
73
FOOD AND NUTRITION (0648/2)
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
Candidate Number
0
0
Examiner’s Name
Candidate Name
Test No.
Planning
Choice
(i)
(ii) 1
2
3
4
5
(iii)
Total
Method of Working
Dishes Chosen
General
Approach
Manipulation
Consistency
Quality/Results: Flavour/Texture/Edibility
Serving and Appearance
WMS219
Mark
Awarded
Mark Available
20
5
10
5
3
3
2
2
50
5
20
10
Hygiene and
Economy
5+5
Oven
Management
5
Tidy and
Methodical
5
Total
55
Mark Available Each Dish
Total
35
Serving
Appearance
Total
5
5
10
TOTAL
150
SCALED
MARK
100
Mark
Awarded
Each Dish
74
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 1 - Plan of Work
Centre Number
Centre Name
Candidate Number
Candidate Name
June/November
2
Dishes chosen
WMS219
0
0
Test Number
Recipes
75
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 2 - Time Plan
Centre Number
Centre Name
Candidate Number
Candidate Name
June/November
Time
WMS217
2
0
0
Test Number
Order of work and method
Special points
0648/2/CW/TP
76
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 3 - Shopping List
Centre Number
Centre Name
Candidate Number
Candidate Name
June/November
2
0
Milk and milk products
0
Test Number
Fruit and Vegetables
Fresh fish, meat and poultry
Cereals and cereal products
Canned, frozen and packaged foods
Condiments and Spices
Other ingredients
Mark with a * items brought from home
Special equipment and/or serving dishes
WMS217
0648/2/CW/TP
77
SPECIMEN PRACTICAL TEST
78
UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS
International General Certificate of Secondary Education
0648/02
FOOD AND NUTRITION
Paper 2 Practical Test
Specimen Paper
INSTRUCTIONS
Planning Session: 1 hour 30 minutes
Practical Test: 2 hours 30 minutes
Great care should be taken that any confidential information given does not reach
the candidates either directly or indirectly.
1
The Practical paper will consist of eight tests, numbered 1-8, five of which will be selected by
the examiner as suitable for the schools at which she is to examine. Schools will receive copies
of the question papers in a sealed envelope about a week before the examination, and will be
notified by the examiner of the numbers of the five tests she has selected.
2
The examiner has been requested to inform the school of the time of her arrival, the time of the
first session, the approximate times of subsequent sessions, and whether she will require lunch.
3
One week before the commencement of the first session of the practical examination in your
school, the sealed packet of question papers will be opened by the Principal, and the five
selected tests will be allocated to the candidates in strict alphabetical order.
4
Candidates will then be allowed 1½ hours in which to carry out the following operations (in each
case the carbonised sheets provided are to be used to produce a duplicate copy for the
use of the examiner):
(i)
Write down the names of the dishes chosen and a plan of work.
(ii)
On a separate sheet of paper, prepare a list of ingredients which will be required.
Candidates must not take away with them a copy of the tests or of their plans or notes,
and they may not bring any other notes to the practical examination. On no account may
the plans of work be altered by anyone in the school, nor should teachers give
information to candidates about the working of the tests. The list with the total quantities
of ingredients is to be handed to the Food and Nutrition teacher, who will be responsible
for ordering the necessary materials. The list must not be added to. If any ingredient not
on the list is provided, the examiner must be informed. The plans of work should be
collected by the Supervisor and sealed in an envelope without anyone seeing them. The
question papers must also be collected and locked away. The question paper, plans of
work and lists on which the candidates' names and index-numbers and the numbers of
their tests must clearly be written, are to be handed to the examiner on her arrival.
79
5
The candidates are to be allowed the use of recipe books both for the preliminary planning and
during the examination itself, but they should be advised to avoid making constant reference to
them during the actual examination.
6
The time allowed for the practical examination will be 2½ hours. The written plans will be
returned to the candidates at the beginning of the examination.
7
On the day of the examination, the special perishable ingredients ordered by the candidates
should be placed on their individual work tables. All general ingredients such as flour, fat, dried
crumbs for coating, etc., must be placed on another table in the room. A small excess of these
ingredients should always be available.
8
It is requested that no food be previously cooked unless the candidate states in the plan that it
is required for a particular dish. There should be no making of fresh breadcrumbs, grating of
cheese, preparation of vegetables, mincing of meat or filleting of fish before the examiner starts
the tests. Grinding of spices, preparation of coconut and soaking of pulses may be done before
the examination if this is stated in the plan of work. Frozen, tinned and packaged foods) i.e.
'convenience' foods) may be used with discretion when they form part of a dish which has
already shown some skill.
9
Necessary equipment and serving dishes may be put out, and ovens and work tables allotted
before the examiner arrives.
10
The necessary supply of coal, or other solid fuel, should be available so that the candidates
may have no difficulty in keeping the oven hot and fires going. Any fires should be lit before
hand.
11
At the practical examination, candidates must wear labels showing clearly their full names and
index numbers. There should be sufficient space and adequate equipment allowed for the
individual work by each candidate. No more than two candidates should work at one stove of
the European type.
12
A special table, or individual tables, should be prepared for the serving of tests, with named
places for candidates' finished work. These may be prepared before the examination
commences. Candidates should be encouraged to wash up as much equipment as possible
during the test.
13
During the examination, the Food and Nutrition teacher should be within call, but only the
examiner and the candidates will be in the examination room. The following should be
provided on a tray for the examiner's use: knife, teaspoon, tablespoon, small jug or
basin, tea towel.
14
The examination room should be entirely at the disposal of the examiner for at least quarter of
an hour before the examination and for a least half an hour afterwards. The examiner will invite
candidates to enter when she is ready for them, and will mark the tests at the end of 2½ hours.
Candidates who have not finished in this time will be liable to lose marks.
15
A first aid box and a reliable clock should be provided.
80
UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS
International General Certificate of Secondary Education
0648/02
FOOD AND NUTRITION
Paper 2 Practical Test
Specimen Paper
INSTRUCTIONS
Planning Session: 1 hour 30 minutes
Practical Test: 2 hours 30 minutes
Additional Materials: Carbonised Paper
INSTRUCTIONS TO CANDIDATES
Please see page 2.
This document consists of 3 printed pages
 CIE 2003
[Turn over
81
Planning Session: 1 hour 30 minutes
When you know which of the tests is assigned to you, read through it carefully; then prepare a plan of
work and a list of ingredients as follows, using the carbonised sheets.
(i)
Write down the dishes that you decide to make. (Try to choose familiar but interesting
dishes which give you scope to show your skill.) Do not copy out the test.
(ii)
Beside the dishes chosen, give the quantities of the main ingredients required for
each. (A full recipe is not necessary.)
(iii)
Make a list of the total quantities of the ingredients required.
(iv)
Complete the plan of work briefly to show the order of working, the methods used, and
the length of time required for cooking each dish. Frozen, tinned and packaged foods
(i.e. 'convenience' foods) may be used with discretion, but enough work must be
planned to show skill and to occupy the whole of the test period.
The amounts cooked should be sufficient for two or three people, but this may be governed by the
requirements of each particular test. Recipe books may be used during the planning, but frequent
reference to them is to be avoided during the practical test.
Write your name, index number and the number of the test on your plan and list. Give them and any
notes you may have made, with this question paper, to the Supervisor. You may not take away a copy
of the test or of your plan or any notes (other than your recipe book) and you may not bring fresh
notes to the practical test.
The question paper and one copy of the plan and list will be returned to you by the Examiner at the
beginning of the practical test. You will be expected to keep to your plan. At the end of the
examination, the question paper is to be handed to the Examiner. You may retain your plan and list.
82
1
2
3
4
5
6
(a)
Prepare, cook and serve a main meal rich in vitamin A, which contains foods rich in
retinol and carotene.
(b)
Make two dishes which could be served with a cup of tea.
(a)
Prepare, cook and serve dishes which illustrate your skill in using:
(i)
a whisk;
(ii)
a blender or liquidiser;
(iii)
a cake tin or flan ring.
(b)
Using one of these dishes, prepare a meal for you and a friend returning from school.
(a)
Eggs have many uses in cooking. Make four dishes each of which shows a different use
of eggs.
(b)
Prepare, cook and serve a main meal which includes two of these dishes.
Prepare, cook and serve five dishes which make interesting use of:
(i)
citrus fruit zest;
(ii)
gelatine;
(iii)
fresh breadcrumbs;
(iv)
savoury stock;
(v)
vanilla pods/essence.
(a)
Prepare, cook and serve three dishes, each of which uses a different fat or oil.
(b)
Using one of these dishes, prepare, cook and serve a main meal for your family.
(a)
Using soya as the main protein food, prepare, cook and serve a main meal for two
people.
(b)
Make a cake and some scones to serve later in the day.
7
Your sister is leaving home to go to college. Prepare, cook and serve a selection of dishes for
the family gathering which has been planned. Include a decorated cake.
8
(a)
(b)
Make three dishes to illustrate:
(i)
a roux sauce;
(ii)
a blended sauce;
(iii)
an arrowroot glaze.
Prepare, cook and serve a main meal which includes one of these dishes.
83
EXAMINER’S WORKING MARK SHEET FOR MARKING THE PLANNING SESSION
Since the amount of space available on Individual Mark Sheets is limited, Examiners might find it useful to
prepare for themselves a chart on which they can enter comments to help them decide on a mark for each part
of the Planning Section and for the Shopping List.
The chart is for the Examiner’s use and should not be forwarded to CIE.
(This sheet is not compulsory but Examiners may find it helpful.)
It could have a format like the one shown below.
1
Sequence of Work
Dishes prepared in appropriate order
SQ
3
Order of preparing dishes
O
2
Time allowed for each process
T
2
Dishes dove-tailed
DT
2
Ingredients prepared
P
1
2
Methods
M
5
3
Oven temperatures and times
OT
3
4
Washing up
W
3
5
Serving
S
2
Shopping List
Sh
2
TOTAL
25
84
FOOD AND NUTRITION (0648/2)
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
Candidate Number
0
0
Examiner’s Name
Candidate Name
Test No.
Planning
Choice
(i)
(ii) 1
2
3
4
5
(iii)
Total
Method of Working
Dishes Chosen
Mark
Awarded
Mark Available
General
Approach
Manipulation
Consistency
Quality/Results: Flavour/Texture/Edibility
Serving and Appearance
20
5
10
5
3
3
2
2
50
5
20
10
Hygiene and
Economy
5+5
Oven
Management
5
Tidy and
Methodical
5
Total
55
Mark Available Each Dish
Total
35
Serving
Appearance
Total
5
5
10
TOTAL
150
SCALED
MARK
100
Mark
Awarded
Each Dish
85
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 1 - Plan of Work
Centre Number
Centre Name
Candidate Number
Candidate Name
June/November
2
Dishes chosen
0
0
Test Number
Recipes
86
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 2 - Time Plan
Centre Number
Centre Name
Candidate Number
Candidate Name
June/November
Time
WMS217
2
0
0
Test Number
Order of work and method
Special points
0648/2/CW/TP
87
FOOD AND NUTRITION (0648/2)
Preparation for the Practical Examination
Page 3 - Shopping List
Centre Number
Centre Name
Candidate Number
Candidate Name
June/November
2
0
Milk and milk products
0
Test Number
Fruit and Vegetables
Fresh fish, meat and poultry
Cereals and cereal products
Canned, frozen and packaged foods
Condiments and Spices
Other ingredients
Mark with a * items brought from home
Special equipment and/or serving dishes
WMS217
0648/2/CW/TP
88
UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS
Specimen Paper
INTERNATIONAL GCSE
MARK SCHEME
MAXIMUM MARK : 150
SYLLABUS/COMPONENT : 0648/02
FOOD AND NUTRITION
89
Page 1 of 5
Mark Scheme
IGCSE Examinations – Specimen
Syllabus
0648
Paper
2
Generic Mark Scheme
The detailed mark scheme is to enable examiners to maintain a uniform standard.
To pass a candidate must work systematically using a reasonable degree of skill, good methods and sound
recipes. At least half of the resulting dishes should be of a good standard - well served, with good appearance,
consistency, texture and flavour. If the main dishes of the test are inedible then a pass result should not be
given.
Allocation of marks - 150
N.B. the marks should be recorded on the Practical Examination Working Marksheets
(The final raw mark must be scaled to a mark out of 100 before transferring to the MS1 Marksheet.)
The total of 150 is divided thus
1
Preparation session - choice and plan
50
2
Method of working
55
3
Quality of dishes
35
4
Serving and appearance
10
DETAILED ALLOCATION OF MARKS
1
PREPARATION SESSION (50 marks)
(a)
Choice
Choice 20
Plan 30
(Max 20)
General Points - applicable to each test.
The dishes chosen should meet the requirements of the specific tasks and:
(i)
(ii)
(iii)
(iv)
(v)
show a variety of skills and processes
combine to form well balanced meals
have attractive appearance
show thought for economy in fuel and food
show an awareness of the time available for cooking and serving.
Note quantities chosen - these should be adequate for the number being served.
Under choice, give credit for variety in texture and for inclusion of local fruit and vegetables.
90
Page 2 of 5
(b)
Mark Scheme
IGCSE Examinations – Specimen
Plan of Work
Syllabus
0648
Paper
2
(Max 30)
Please note and mark the following points.
(i)
Recipe section
(5 marks)
Dishes chosen must be clearly listed with the quantity of each ingredient for each dish.
(ii)
Planning section
(23 marks)
1
A logical sequence of work from beginning of test to final serving - each
item followed through to serving stage. This is the most important part of
the plan. It should show the candidate's ability to visualise exactly what
he/she is going to do throughout the test time and to write it down in clear
sequence with adequate timing.
(10 marks)
2
Clear indication of method for each dish e.g. make cake - creaming
method - make sauce - roux method.
(5 marks)
3
Oven temperature required for each dish and cooking in time - although
this can be incorporated in (a).
(3 marks)
4
Time allowed for cleaning and dish washing at convenient points in plan
(not necessarily after every dish).
(3 marks)
5
Allowance of time for serving meals in correct order of courses.
(2 marks)
Detailed timing is not required - a sensible guide is preferable.
(iii)
Shopping List
(2 marks)
Should give correct total quantities of ingredients required under the correct
headings. Any special equipment should be stated.
2
MARKING OF METHOD OF WORKING
(55 marks)
As a general guide, 28/55 for methods which just deserve a pass, 33/55 for a really sound pass and
44/55 for very good methods, excellent timing and a variety of skills shown - this mark will only be
given to a very able candidate. A candidate who shows little skill and who has not chosen sufficient
dishes for the available time cannot be given more that 25/55 for this section.
The majority of candidates will probably gain between 28 and 42 marks.
Method of Working
(Maximum 55 marks)
The following points should be considered when deciding on this mark. The suggested sections are
intended to guide the Examiner in assessing the total mark to be given for this section.
91
Page 3 of 5
Mark Scheme
IGCSE Examinations – Specimen
Syllabus
0648
Paper
2
(a)
The candidate's general approach - business-like and confident - should show in working that
she/he has knowledge and clear understanding of recipes and methods being used. Sense of
timing.
(5 marks)
(b)
Manipulation - correct use of tools, skill in handling mixtures, and large and small equipment.
Correct preparation of dish, meat, vegetables, fruit, seasonings and flavourings, etc. (20 marks)
(c)
Judgement of consistencies of various mixtures for e.g. scone mixtures, cake mixtures etc.
before actual cooking.
(10 marks)
(d)
Good hygienic methods and economy in the use of fuel and food.
(e)
Oven management - control of heat on top of stove. Knowledge of correct oven temperatures
and positioning of dishes in oven.
(5 marks)
(f)
Tidy and methodical work throughout.
(5 + 5 marks)
(5 marks)
If a candidate is extremely untidy then more than 5 marks may be deducted - if this happens please
comment on the mark sheet.
Where a candidate is preparing very simple dishes then the maximum mark of 55 should be reduced
accordingly.
The term 'fresh vegetables' includes the preparation and cooking of root and/or green vegetables.
Salads, which should include a variety of vegetables and fruits, may merit a maximum of 6, dressing
up to 4 according to type and skill involved.
NB Tinned, frozen and freeze dried vegetables and instant coffee = maximum 1 mark each.
Commercially prepared fruit juice or squash = 0. These marks apply to result only. If serving and
presentation of vegetables good then give credit in last section, but for tinned juice etc. no mark.
3
QUALITY OF DISHES
(maximum mark 35)
All dishes must be tasted. Each dish must be marked according to flavour, texture and edibility. Please
note that the maximum marks must be reduce for simple dishes involving little skill. Dishes added after
the planning session has been completed will not receive a mark.
In assessing the quality of finished dishes, comments should be written on the assessment sheet
about the flavour, texture and edibility of each dish.
Serving and appearance are assessed with a separate mark.
4
SERVING AND APPEARANCE
(maximum 10 - usually 5 + 5)
Serving - note the following points: sequence of serving meal, correct temperature of food and serving
dishes.
Appearance - attractive presentation, tasteful garnishing and decoration. Cleanliness of dishes and
tablecloth. Correct use of d'oyleys (doilies) and dish papers. Suitable simple flower arrangement.
NOTE:
The raw mark awarded to each candidate out of 150 must be scaled to a mark out
of 100 before transferring to the MS1 marksheet (max 100).
92
Page 4 of 5
Mark Scheme
IGCSE Examinations – Specimen
Syllabus
0648
Paper
2
Mark Scheme - Marks for Choice
1
2
3
(a)
main meal rich in vitamin A
main course and dessert
accompaniments
4+4
2+2
8
4
(b)
two dishes to have with a cup of tea
4+4
8
20
(a)
(i)
(ii)
(iii)
(b)
main course or dessert
accompaniments
(a)
four dishes showing use of eggs
4x4
16
(b)
accompaniments
2+2
4
20
dish using a whisk
dish using a blender or liquidiser
dish using a cake tin or flan ring
4
4
4
4
4
20
4
dish using: citrus fruit zest
gelatine
fresh breadcrumbs
savoury stock
vanilla pods/essence
5
(a)
three dishes each using a different fat or oil
3x4
12
(b)
main course or dessert
accompaniments
2+2
4
4
20
6
(a)
(b)
main course using soya
dessert
accompaniments
4
4
4
4
4
20
2+2
cake
scones
7
selection of dishes including decorated cake
8
(a)
a roux sauce
a blended sauce
an arrowroot glaze
(b)
main course or dessert
accompaniments
4
4
4
4
4
20
5x4
20
4
4
4
2+2
4
4
20
93
Page 5 of 5
Mark Scheme
IGCSE Examinations – Specimen
Syllabus
0648
Paper
2
Mark Scheme - Marks for Quality of Dishes
1
2
3
(a)
main meal rich in vitamin A
main course and dessert
accompaniments
7+7
3+4
14
7
(b)
two dishes to have with a cup of tea
7+7
14
35
(a)
(i)
(ii)
(iii)
(b)
main course or dessert
accompaniments
(a)
four dishes showing use of eggs
4x7
28
(b)
accompaniments
3+4
7
35
dish using a whisk
dish using a blender or liquidiser
dish using a cake tin or flan ring
7
7
7
7
7
35
4
dish using: citrus fruit zest
gelatine
fresh breadcrumbs
savoury stock
vanilla pods/essence
5
(a)
three dishes each using a different fat or oil
3x7
21
(b)
main course or dessert
accompaniments
3+4
7
7
35
6
(a)
(b)
main course using soya
dessert
accompaniments
7
7
7
7
7
35
3+4
cake
scones
7
selection of dishes including decorated cake
8
(a)
a roux sauce
a blended sauce
an arrowroot glaze
(b)
main course or dessert
accompaniments
7
7
7
7
7
35
5x7
35
7
7
7
3+4
7
7
35
94
Accreditation of IGCSE Coursework Assessors
Definition of Coursework
Coursework refers to any component specified by a CIE syllabus that is assessed in the Centre by the Centre’s teachers
or other local teachers and moderated by CIE.
What is meant by Accreditation of IGCSE Coursework Assessors?
In order for a Centre to undertake internal assessment of IGCSE coursework in a particular subject, at least one teacher
of the subject must hold the appropriate certificate or letter of accreditation from CIE. A teacher who has been accredited
by CIE may assess the coursework component in the subject in which he or she has been accredited. He or she may also
supervise the work of other teachers in the subject.
How does a teacher gain IGCSE Accreditation?
Teachers can gain accreditation to assess coursework in one of three ways:
1:
Submitting a Curriculum Vitae to CIE for Assessment
This is usually the quickest and simplest way to gain accreditation. Teachers should provide up-to-date Curriculum
Vitae for assessment by the CIE subject specialist. The Curriculum Vitae should provide information relating to the
experience of the teacher, in relation to coursework marking; this includes the subject(s) that the teacher has
marked in, the level to which marking has taken place and when the marking was undertaken. If the experience
outlined in the Curriculum Vitae is deemed to be appropriate, a letter of accreditation will be issued. If accreditation
is not awarded at this point it may be recommended that the teacher applies for accreditation through the
Coursework Training Handbook option.
2:
IGCSE Coursework Training Handbook
The Food and Nutrition Handbook (Ref. CTHIGFAN0401) can be purchased from CIE Publications. Teachers are
required to work through the exemplar material in the training handbook, carrying out an assessment of the sample
exercises. The completed assessment documents are then sent to CIE for assessment.
3:
CIE Teacher training Events or Online Training Courses
CIE teacher training courses generally last two days and the outline course spans a six-week period. Both types of
training take place when it becomes apparent that there is sufficient demand. Details of all planned training courses
are available from CIEOnline (www.cie.org.uk) and in ‘International Outlook’ magazine.
Important Issues
Ensure that your full name and Centre number (if applicable) is included on your submission of distance training materials
or Curriculum Vitae. If CIE receives distance training materials or a Curriculum Vitae which cannot be identified then the
accreditation request will not be processed until its origins can be established.
You do not have to be attached to a CIE Centre to apply for coursework accreditation. If this is the case, please ensure
that you include contact details which should include a postal address and telephone number. In addition, please ensure
that payment is enclosed with your submission so that we are able to process your accreditation request.
Please allow time for us to assess your distance training materials or Curriculum Vitae, especially if you intend marking
coursework shortly afterwards. Remember, the accreditation process will take from 4 to 6 weeks from the time the
submission is received by CIE.
The contact details given below are for coursework accreditation only. Samples of candidates’ coursework for a live
examination session should be despatched using the appropriate address labels provided by CIE.
Contacting CIE
We hope that all teachers are able to apply for coursework accreditation without any problems, however should there be a
need to contact CIE with queries or to resolve a problem please use the contact details below:
IGCSE Accreditation Co-ordinator
PQAD Group
University of Cambridge Examinations
1 Hills Road
Cambridge
CB1 2EU
United Kingdom
Tel: +44 1223 553554
Fax: +44 1223 553558
E-mail: international@ucles.org.uk
Website: www.cie.org.uk
95
FURTHER EXAMPLES OF
WORKING MARK SHEETS
96
FOOD AND NUTRITION (0648/2)
Practical Examination Working Marksheet
IGCSE
Centre Number
Centre Name
June/November
2
0
0
Candidate Number
Planning
2
Examiner’s Name
Candidate Name
Test No.
Choice: very good choice - a variety of skills shown for part (a) good
choice for meal but lacks variety in texture & colour
(i) Recipe:
Ingredients quite well listed - correct proportion
(ii) 1 Sequence:
2 Methods:
Quite confusing as wrote too much in special points
Some correct methods mentioned as roux, rubbing-in - too much
time for stir-frying chicken
3 Temperature:
Correct temperature for bake blind but did not adjust for flan
4 W.Up:
3 washing up done
5 Serving:
Detail given for serving and in correct order - too much time allowed
(iii) S.List:
Quite well listed but did not use the column for condiment & spices for
salt and spices
for serving - 35 mins
Method of Working
4
Mark
Awarded
Mark Available
Choice
20
18
(i)
(ii) 1
2
3
4
5
(iii)
5
10
5
3
3
2
2
4½
Total
50
39½
5
4
20
10
14
5+5
3+4
4½
4
2½
3
1½
1½
Manipulation:
General Approach - quite quick
Correct methods for rubbing in, lining of tin, Bake Blind and choux
General
Approach
pastry - correct use of tool and equipment
Consistency:
Correct consistency for shortcrust pastry, choux and white sauce
Hygiene:
Economy:
Quite hygienic in handling food but did not cover the dishes.
Very little waste
Manipulation
Consistency
Hygiene and
Economy
Oven M:
Correct temperature for frying, bake blind and grilling - poor top
management - cooked caramel custard for more than 45 mins
Oven
Management
5
3½
Tidy &
Methodical
Followed time plan - was quite methodical - was on time for time
plan - table was tidy - very little washing up left at the end of test
Tidy and
Methodical
5
4
Total
55
40½
Dishes Chosen
Quality/Results: Flavour/Texture/Edibility
Chicken Macaroni
Served warm in an ovenproof dish, garnished with tomato rose
- macaroni well cooked - white sauce had a bland taste - not
seasoned
Served cold on a plate, garnished with chopped parsley pastry well cooked on the side but soggy on the bottom - mild
taste of raw flour - filling set - good cheese and onion flavour
Serve warm on a plate garnished with a chilli curl - large well
risen, mild cheese flavour
Salad neatly arranged on a dish, served with vinaigrette
Served cold in frosted glasses, quite watery, good apple taste
Served warm decorated with mint leaves and a cherry in the
centre, set thick and mixture had curdled
Mark Available Each Dish
Mark
Awarded
Each Dish
7
7
7
3
3
6
5
5½
6
3
2
3
Total
33
24 ½
Serving
5
simple flower arrangement. There was variety in decoration and garnishes, but yet
Appearance
5
very simple. Table was quite colourful
Total
10
TOTAL
150
111
SCALED
MARK
100
74
Cheese au gratin
Cheese flan
Cheese Aigrettes
Mixed Veg Salad
Fruit punch
Caramel custard
Serving and Appearance
Nice white tablecloth with neat red cards and a
Chick Macaroni
Ch au gratin
Ch flan
Ch Aigrettes
Veg Salad
Punch
Custard
8
6½
97
FOOD AND NUTRITION (0648/2)
Practical Examination Working Marksheet
IGCSE
Centre Number
Centre Name
June/November
2
0
Candidate Number
Planning
0
Examiner’s Name
Candidate Name
Test No.
Good choice for (i) & (iii) - did not understand the term gelatinisation
Mark
Awarded
Mark Available
chose 2 dishes from (a) - variety of skills shown
(i) Recipe:
Ingredients quite well listed, but no headings for garnishes, fillings etc
(ii) 1 Sequence:
Prepared yeast dough too early, could have started with mousse -
else quite logical
2 Methods:
Correct methods used for yeast dough, cake making, white sauce &
mousse
3 Temperature:
4 W.Up:
Correct temperature, baking time, position & shelf except bread
3 washing up done
5 Serving:
Serving done but not in order of meal
(iii) S.List:
Ingredients well listed
Method of Working
Choice
20
(i)
(ii) 1
2
3
4
5
(iii)
5
10
5
3
3
2
2
Total
50
37
5
4
20
10
14½
5+5
2½ + 4
Oven
Management
5
4
Tidy and
Methodical
5
4
Total
55
39½
Manipulation:
General approach was quick to begin and then slowed down
Correct method for yeast dough, kneading, creaming, correct use of
General
Approach
tools and equipment
Consistency:
Correct consistency for yeast dough & white sauce. Cake was
Manipulation
Consistency
Hygiene and
Economy
pouring consistency
Hygiene:
Economy:
Too much food handling. Ingredients & dishes covered but taste
orangeade in hands
Very little waste peel vegetables very thinly
Oven M:
Good oven management
Tidy & Methodical
Table, tidy - methodical - follow time-plan & completed
All washing up at end of test
Dishes Chosen
Quality/Results: Flavour/Texture/Edibility
Bread:
Served in a basket, well shaped & glazed, well risen, light
texture
Small mousse served cold on a plate - decorated with a cherry
& mint leaf in the centre, well set, good chocolate flavour
A thin cake made of 1 layer, decorated with cherries, not risen
more biscuit type
Served very hot in ovenproof dish with a bunch of parsley & a
tomato rose, veg well mashed, good cheese flavour
Salad neatly arranged and served with a French dressing
Served cold in frosted glasses decorated with a slice of orange
& a cherry - mild orange flavour
Chocolate Mousse:
Victoria Sandwich
Cake
Chouchou au gratin
Mixed Veg Salad
Orangeade
2
Mark Available Each Dish
Bread
Mousse
Vic Cake
Chouchou
Veg Salad
Orangeade
6
5
7
6
3
3
14½
4
5½
4½
2
3
1½
2
6½
Mark
Awarded
Each Dish
5½
4
1
5½
3
2½
Total
33
Serving
5
arrangement. Dishes decorated of garnished but repetition of decoration with
Appearance
5
cherries.
Total
10
TOTAL
150
105
SCALED
MARK
100
70
Serving and Appearance
Nice & neat table cloth, nice cards & floral
21 ½
6½
98
FOOD AND NUTRITION (0648/2)
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
0
0
Candidate Number
2
Examiner’s Name
Candidate Name
Test No.
Planning Choice:
Mark
Awarded
Mark Available
Dishes given suitable for party occasion but same skill (shortcrust pastry) for
two dishes. Decorated cake and cold drink correctly given.
Time plan:
Detailed order of work given but correct sequence.
Cooking time clearly indicated.
No mention made of the special equipment used.
Correct temperatures given for baked items.
Washing up not stated at all & serving poorly described. Shopping list complete
but quantity not stated for ingredients
Method of Working
Some preparations already done before test started - cutting chicken, greasing
cake tin and baking trays. Pizza dough correctly kneaded but not proved
Choice
(i)
(ii) 1
2
3
4
5
(iii)
Total
General
Approach
Manipulation
Consistency
5
20
5
10
5
3
3
2
2
50
16
3½
5½
2
2½
0
2
1
31
5
2
20
10
7
4
before baking. No use of apple corer, peeler and flour dredger.
Hygiene and
Economy
5+5
6
Shortcrust pastry too soft and difficult to handle.
Oven
Management
5
3
Correct temperature and shelf for baking cake and pastries.
Washing up done during test. Table quite tidy.
Tidy and
Methodical
5
3
Total
55
25
Dishes Chosen
Quality/Results: Flavour/Texture/Edibility
Fruit Roll
Large pie presented semi-circle shape. Not well glazed.
Edge not neat. Base undercooked. Fruity filling. Flavoured
with cinnamon.
Repetition of shortcrust pastry. Served on sweet doily
garnished with a bunch of parsley. Uneven shape but pastry
cooked. Filling fairly well seasoned
Garnished with parsley, served hot, edge not neat, base
slightly hard. Messy topping but tasty.
Decorated with inadequate whipped cream. No piping, cake
light and moist. Nice chocolate flavour.
Served chilled but no tray. Nice fruity taste.
Tuna Pasties
Pizza
Chocolate Cake
Fresh Fruit Drink
Serving and Appearance Table attractively set for party. Nice bouquet.
Most dishes decorated or garnished although parsley used twice. Tuna pasties
served on sweet doily.
Mark Available Each Dish
Mark
Awarded
Each Dish
7
5
7
7
3
3
3
5
2
2
Total
28
16
Serving
Appearance
Total
5
5
10
TOTAL
150
79
SCALED
MARK
100
53
Fruit Roll
Tuna Pasties
Pizza
Chocolate Cake
Fresh
Fruit
Drink
7
99
FOOD AND NUTRITION (0648/2)
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
0
0
Candidate Number
2
Examiner’s Name
Candidate Name
Test No.
Planning Choice fair - 2 main dishes -biscuits not made by melting method - no
dessert and only one accompaniment. Recipe section: No indication which
convenience foods were used - Garnishes & decorations for 2 dishes only.
Sequence: Salad prepared too early - biscuits too late.
Methods given for most dishes - Pre-heating, baking temperature and time shown
but shelf position not included.
Washing up mentioned twice.
No details of serving.
Quantities missing from shopping list.
Method of Working
Mark
Awarded
Mark Available
Choice
(i)
(ii) 1
2
3
4
5
(iii)
Total
3
10
20
5
10
5
3
3
2
2
50
26
5
1
20
10
6
2
6
3
2
2
0
1
sliced and grated at home. Very unorganised - used electric whisk - not
General
Approach
Manipulation
Consistency
mentioned on time-plan. Pizza dough well kneaded. Standard of hygiene fairly
good. Much waste of cling film. Poor cooker management - no pre-heating
Hygiene and
Economy
5+5
3+3
of oven. Very messy worker. Washing up well done and completed. Test
completed on time.
Oven
Management
5
2
Tidy and
Methodical
5
3
Total
55
21
Altered order of work from the start. Lacks confidence - much ingredients peeled
Dishes Chosen
Quality/Results: Flavour/Texture/Edibility
Pizza
Served hot, dough very light & thick, good flavour. Not
enough topping for thickness of dough. No garnish, correct
serving - served in b. tin
Pasta adequate, poor flavour, dry texture, wilted
watercress on top, 1 serving only - served warm
Mayonnaise oily, poor flavour, vegetables colourful but not
neatly arranged, lemon slices & grape garnish
Served at room temperature, cake light & good chocolate
flavour. Cream & grated choc piled on top, not neat, no doily
Served warm, light texture, even shapes, good flavour,
correct serving, no doily, no decoration
Penne with roasted
pepper & watercress
Salad & mayonnaise
Chocolate
Frosted
cake
Grapes
&
vanilla
biscuits
Serving and Appearance Incorrect temperatures for 3 dishes, serving dishes
appropriate except for pizza, servings correct for all dishes except pasta, only cake
& salad decorated & garnished. Table cloth clean & well ironed. Artificial flower
arrangement.
Mark Available Each Dish
3
Mark
Awarded
Each Dish
7
6
4
7
2
1
1
3
7
3
Total
35
10
Serving
Appearance
Total
5
5
10
3
2
5
TOTAL
150
62
SCALED
MARK
100
41
Pizza
Penne
Salad
Choc Cake
Grapes
biscuits
&
100
FOOD AND NUTRITION (0648/2)
Practical Examination Working Marksheet
IGCSE
Centre Number
June/November
Centre Name
2
Candidate Number
0
0
Examiner’s Name
Candidate Name
Test No.
Planning Good choice for (a)(i) and (iii) but wrong choice to show gelatinisation &
only one accompaniment planned in meal. (i) Too little flour for S.C. pastry No
garnish for cheese macaroni. Other ingredients given in correct proportions &
(ii) Quite poor dove-tailing & timing, no lining of flan ring with pastry, 2 dishes
2
Mark
Awarded
Mark Available
14
Choice
(i)
(ii) 1
2
3
4
5
(iii)
Total
20
5
10
5
3
3
2
2
50
30
General
Approach
5
5
Manipulation
Consistency
20
10
16
Quiche prepared in detachable base flan tin (quite inappropriate). Very soft s.c.
pastry. Creamy peach mousse, creamy & smooth sauce by roux method. Boiled
macaroni left uncovered next to sink. Milk & egg mixture poured out of flan tin
Hygiene and
Economy
5+5
0+3
(detachable base). Messy on floor, w. surface & oven. Heat lowered as & when
necessary. Prepared ingredients left on w. surface after test. Oven preheated to
Oven
Management
5
3
correct temperature, switched off at end of baking. All dishes baked in oven centre.
Washing up done regularly during test and mostly completed at end of test.
Tidy and
Methodical
5
4
Rubbing-in done lightly, baked blind with baking beans.
Total
55
37
twice. All dishes followed to serving. (2) Methods not stated for s/c pastry & white
sauce, cream whisked. Basic skills stated while cooking methods quite vague.
(3) Oven preheated gas mark 6 to bake quiche & grill macaroni. No stove
management specified. Oven not switched off. (4) Washing up planned at regular
intervals but not after slicing chicken and after serving.
(5) Detailed serving planned but 2 dishes served twice.
(iii) Shopping & equipment lists prepared correctly.
Method of Working Quite quick and quite confident. Time plan followed. Well
organised. Test completed.
Correct use of small tools & equipment on the whole. Variety of skills demonstrated.
4
4
2
1
2
1
2
6
Quite good demonstration of various methods.
Dishes Chosen
Quality/Results: Flavour/Texture/Edibility
Cheese Macaroni
Pasta well seasoned, sauce well mixed through with
macaroni but lacks flavour of cheese.
Light textured mousse, sweetened to taste but egg flavour
dominating peach flavour.
Lacks custard filling (poured from detachable base) s.c.
pastry uncooked beneath. Well seasoned quiche. Pas. not
very short
Fried rice well seasoned with soya and mushroom sauces.
All ingredients cooked through & well seasoned
Tasty, crisp textured vegetables. Good blend of flavours
Peach Mousse
Quiche Lorraine
Prawns
&
fried rice
Raw salad
chicken
Serving and Appearance Macaroni cheese unevenly browned on top for ‘dextrinisation’.
Colourful garnish with red pepper slices & parsley. Served hot in hot ovenproof dish. Mousse
served in sundae glasses, chilled, deco with glace cherry and overbrowned almond slivers. Cold
omelet on hot fried rice, on a cold oval serv. dish. Colourful dish, colourfuf & neat salad. Neat
dishes served in correct order. Very neat table setting, nice floral arrangement with
tablecloth & cards
Mark Available Each Dish
Cheese
Macaroni
Peach Mousse
Quiche
Prawns
&
Chicken
Raw salad
Mark
Awarded
Each Dish
7
4
7
5
3
3
6
4
6
4
Total
28
21
Serving
Appearance
Total
5
5
10
8
TOTAL
150
96
SCALED
MARK
100
64
101