CAPE June2011 FoodAndNutrition Unit1 Ques1.Ex
Content
Food and Nutrition
Unit 1 Paper 02
SECTION 1- MODULES 1.2 and 3
Question 1
The senior students at our school have embarked on a project to assist
the
school’s canteen operator to offer improved quality meals.
(a)
(i)
It is important for adolescents to have adequate protein and calcium
in the
diet. Outline THREE reasons why EACH of these nutrients is essential.
[6 marks]
(b)
(c)
(ii)
Suggest THREE combination dishes that are rich in calcium and protein
.
[3 marks]
(iii)
Select ONE of the dishes in (ii) above and describe the process of its
digestion
in the mouth and the stomach.
[6 marks]
(i)
Identify FIVE guidelines which should be posted in the food storage
area to
allow for the proper storage of dry goods.
[5 marks]
(ii)
Differentiate between cleaning and sanitizing of kitchen utensils and
explain
why EACH is important to health and safety.
[10 marks]
(i)
Outline TWO changes that occur during the cooking of EACH
of the
following:
a)
Eggs
b)
Cheese
[4 marks]
(ii)
Using THREE examples. explain how knowledge of the properties of
eggs and
cheese can he used in cooking.
[6 marks]
(iii)
State FIVE precautions that the canteen operator can implement
in order to
prevent burns AND electrocution in the kitchen.
[ 5 marks]
Total 35 marks
___
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Question
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Food and Nutrition
Unit 1 Paper 02
Comments on Responses to Question 1
I (a) (i)
This candidate was awarded full marks because the following points
were
given
•
•
Building of tissues. repairing and maintaining tissues, and as
a
secondary source of energy
Calcium is needed for strengthening teeth, growth and repair
of bones
and to allow for the flexibility arid agility of bones
I (a) (ii)
This candidate was awarded full marks for the combination
dishes because the
dishes provided were all combined rather than two or more differe
nt dishes to
give a rich source of calcium and protein. For example.
a custard is a
combination of milk and eggs along with other ingredients.
This dish would
supply sufficient calcium and protein.
I (a) (iii)
Digestion of a salmon sandwich. The student was able to clearly
outline that
mechanical digestion begins in the mouth where the mucus
is responsible for
moistening the food and the enzyme salivary amylase
is released to
breakdown the starch. The food enters the stomach where
the food is churned
by the stomach walls and the food mixes with the gastric juices.
The enzyme
pepsin is released and hydrochloric acid provides an acid
medium for the
enzyme to work in, and it activates the salivary amylase.
I (h) (i)
The candidate received four out of five marks for the guidelines
for storage of
dry goods because the following points were clearly stated.
No eating or
drinking allowed as this may cause harbourage of rodents
such as rats. Food
products must be tightly sealed as exposure to air may cause
food spoilage.
The correct temperatures for storing food must be adhere
d to and no
unauthorized person should be allowed to enter the area
where goods are
stored as they may contaminate the goods.
Insects, rodents, incorrect
temperature. air and physical contaminants can all contribute
to food spoilage.
I (b) (ii)
This candidate was awarded full marks because there was a
clear distinction
between cleaning and sanitizing. The student was able to
state that cleaning is
the removal of visible dirt using soap water and sponge while
sanitizing is the
removal of hacterialgerms which are invisible using a sanitiz
ing agent. Both
are important to health and safety because they remove
substances that
persons may he lIergic to and prevent contam.ination while.
sanitation will
destroy grmsImicroorganisms that can cause various disease
s.
1 (c) (i) & (ii) The candidate was able to identify the changes that occur in the cooking of
cheese and egg. The candidate adequately explained how knowledge of the
properties of eggs and cheese could be used in cooking. providing clear
examples to support the explanation.
I (c) (iii)
The candidate gained full marks because both electrocution and burns were
addressed and relevant precautions related to hums and electrocution were
clearly stated.
Unit 1 Paper 02
SECTION 1- MODULES 1.2 and 3
Question 1
The senior students at our school have embarked on a project to assist
the
school’s canteen operator to offer improved quality meals.
(a)
(i)
It is important for adolescents to have adequate protein and calcium
in the
diet. Outline THREE reasons why EACH of these nutrients is essential.
[6 marks]
(b)
(c)
(ii)
Suggest THREE combination dishes that are rich in calcium and protein
.
[3 marks]
(iii)
Select ONE of the dishes in (ii) above and describe the process of its
digestion
in the mouth and the stomach.
[6 marks]
(i)
Identify FIVE guidelines which should be posted in the food storage
area to
allow for the proper storage of dry goods.
[5 marks]
(ii)
Differentiate between cleaning and sanitizing of kitchen utensils and
explain
why EACH is important to health and safety.
[10 marks]
(i)
Outline TWO changes that occur during the cooking of EACH
of the
following:
a)
Eggs
b)
Cheese
[4 marks]
(ii)
Using THREE examples. explain how knowledge of the properties of
eggs and
cheese can he used in cooking.
[6 marks]
(iii)
State FIVE precautions that the canteen operator can implement
in order to
prevent burns AND electrocution in the kitchen.
[ 5 marks]
Total 35 marks
___
,...2r.....LtI........
Question
Candidate Number
Write on both sides of the paper and start each
answer on a new page.
Do net
write
in this
margin. fl
i
pncnnc
1p
.i
;
EZi2ZLZZZZEZEZZEZEZ
”*
_L7Skt2r7A
ar
i2-2ptt-1 I
4
Ir
1’f
•
1
v
7fJ,J2
If
,22
2t
i’
12ff?
,
i’
8SLi
&/o /esc
enf-yy
°
IYzA2df2q
/
‘er-u
4mrCI
2i3”
f)t2ItiF
4
fY
L
iz
eki&L(/o
fp
ri
\
i7
h
-
t
i
i.
e/c
4
17131
2,
rtice1ezdt
-
‘
eeri
a-e:’
ieri
4 /w e
;,
,in,:,J
44
prrnl’i, erz? Jet
lb
/,Q
4r
;
\Jh
.
.
iI
t,7L{i)ji
fliL
ILl
I
.
.
hIa13n
‘.
f
hecJJ
in cJciiim
Do n
writs
in thi
marg
U.).
Question
Candidate Number
Do not
Write on both sides of the paper and start each answer on a w page.
write
in this
margin. ( .]cn
I
----
f
—
.?h
)
1l
PChdf
C
h
2
J
142
1
S’
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2i-ILL1(
margin
n
inL_LLLLcLe&
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r
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7
2
L
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c/i.uir7jy
Do not
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in this
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D(Z £Lt7if
7
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si
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___—
__
Question
Candidate Number
Write on both sides of the paper and start each answer on a new
page4
Do not
rzte
h
-
cL /aye
man.
/
J
(Ofl/p7/rfe
-
I-he r’c
iL
yJLne
Lz]cS
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JJjse
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Do no
write
...,,.......Qn&,..Li..........
Question
Candidate Number._,,..
Write an both sides of the paper and start each answer
on a new p
Do not
write
in this
margin.
r
o nc
t
Qf
-
if
o
J
Do
wr
in
ma
1
c
I
/
ttb4/
/
A p iz
4/
444o’LJ±
—
-
7 t’
ad ec
tt
e
ciL .//
ôn2
j
a
skd
-
c
L
L
4
L
jL__4 L
—-—-
-
—
0
Food and Nutrition
Unit 1 Paper 02
Comments on Responses to Question 1
I (a) (i)
This candidate was awarded full marks because the following points
were
given
•
•
Building of tissues. repairing and maintaining tissues, and as
a
secondary source of energy
Calcium is needed for strengthening teeth, growth and repair
of bones
and to allow for the flexibility arid agility of bones
I (a) (ii)
This candidate was awarded full marks for the combination
dishes because the
dishes provided were all combined rather than two or more differe
nt dishes to
give a rich source of calcium and protein. For example.
a custard is a
combination of milk and eggs along with other ingredients.
This dish would
supply sufficient calcium and protein.
I (a) (iii)
Digestion of a salmon sandwich. The student was able to clearly
outline that
mechanical digestion begins in the mouth where the mucus
is responsible for
moistening the food and the enzyme salivary amylase
is released to
breakdown the starch. The food enters the stomach where
the food is churned
by the stomach walls and the food mixes with the gastric juices.
The enzyme
pepsin is released and hydrochloric acid provides an acid
medium for the
enzyme to work in, and it activates the salivary amylase.
I (h) (i)
The candidate received four out of five marks for the guidelines
for storage of
dry goods because the following points were clearly stated.
No eating or
drinking allowed as this may cause harbourage of rodents
such as rats. Food
products must be tightly sealed as exposure to air may cause
food spoilage.
The correct temperatures for storing food must be adhere
d to and no
unauthorized person should be allowed to enter the area
where goods are
stored as they may contaminate the goods.
Insects, rodents, incorrect
temperature. air and physical contaminants can all contribute
to food spoilage.
I (b) (ii)
This candidate was awarded full marks because there was a
clear distinction
between cleaning and sanitizing. The student was able to
state that cleaning is
the removal of visible dirt using soap water and sponge while
sanitizing is the
removal of hacterialgerms which are invisible using a sanitiz
ing agent. Both
are important to health and safety because they remove
substances that
persons may he lIergic to and prevent contam.ination while.
sanitation will
destroy grmsImicroorganisms that can cause various disease
s.
1 (c) (i) & (ii) The candidate was able to identify the changes that occur in the cooking of
cheese and egg. The candidate adequately explained how knowledge of the
properties of eggs and cheese could be used in cooking. providing clear
examples to support the explanation.
I (c) (iii)
The candidate gained full marks because both electrocution and burns were
addressed and relevant precautions related to hums and electrocution were
clearly stated.
