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GCSE AQA Food and Nutrition Unit 1
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Does anybody have any revision resources/notes that I could borrow for the exam on wednesday as my teach hasn't given us anything and I can not find anything online
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#2
(Original post by meganscott99)
Does anybody have any revision resources/notes that I could borrow for the exam on wednesday as my teach hasn't given us anything and I can not find anything online
Does anybody have any revision resources/notes that I could borrow for the exam on wednesday as my teach hasn't given us anything and I can not find anything online
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#3
There's a revision guide but it's probably not worth getting it now...and it's kinda old.
What do you think will come up as the longer questions? I'm thinking maybe something about vegetarian and vegan diets and diets for pregnant women.
How are you guys finding it so far?
What do you think will come up as the longer questions? I'm thinking maybe something about vegetarian and vegan diets and diets for pregnant women.
How are you guys finding it so far?
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#4
(Original post by so...what's up?)
There's a revision guide but it's probably not worth getting it now...and it's kinda old.
What do you think will come up as the longer questions? I'm thinking maybe something about vegetarian and vegan diets and diets for pregnant women.
How are you guys finding it so far?
There's a revision guide but it's probably not worth getting it now...and it's kinda old.
What do you think will come up as the longer questions? I'm thinking maybe something about vegetarian and vegan diets and diets for pregnant women.
How are you guys finding it so far?
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#5
(Original post by Crblyth)
Personally I am finding it really hard my teacher is usless and doesn't like me at all so hasn't really given me much help! Does anyone have anything on roux sauces?
Personally I am finding it really hard my teacher is usless and doesn't like me at all so hasn't really given me much help! Does anyone have anything on roux sauces?
Mixture is heated
At about 60 degrees starch grains (flour) absorbs water and swells
Eventually they break- this thickens the sauce and happens at about 85 degrees
Do you know if our teachers know what our coursework grades are?
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#6
(Original post by so...what's up?)
For roux sauces I think you just have to know about gelatinisation:
Mixture is heated
At about 60 degrees starch grains (flour) absorbs water and swells
Eventually they break- this thickens the sauce and happens at about 85 degrees
Do you know if our teachers know what our coursework grades are?
For roux sauces I think you just have to know about gelatinisation:
Mixture is heated
At about 60 degrees starch grains (flour) absorbs water and swells
Eventually they break- this thickens the sauce and happens at about 85 degrees
Do you know if our teachers know what our coursework grades are?
Also yes, they do (in part) - they mark them themselves and send a sample of the year's work to be moderated - if the moderators think the marking is accurate and fair, then they won't change the mark your teacher gave you.
Which coursework briefs did you do?
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#7
(Original post by erinls2)
that's right! The only thing you would add to that is that if you leave the sauce to cool, it will form a gel.
Also yes, they do (in part) - they mark them themselves and send a sample of the year's work to be moderated - if the moderators think the marking is accurate and fair, then they won't change the mark your teacher gave you.
Which coursework briefs did you do?
that's right! The only thing you would add to that is that if you leave the sauce to cool, it will form a gel.
Also yes, they do (in part) - they mark them themselves and send a sample of the year's work to be moderated - if the moderators think the marking is accurate and fair, then they won't change the mark your teacher gave you.
Which coursework briefs did you do?
Ah getting nervous for the exam...
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#9
(Original post by so...what's up?)
I did the one about fruit and veg then the equipment one- you?
Ah getting nervous for the exam...
I did the one about fruit and veg then the equipment one- you?
Ah getting nervous for the exam...
Oh god, me too......it terrifies me
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#10
(Original post by ssss2015)
does anyone have any ideas what the 16 marker is likely to be at all?
does anyone have any ideas what the 16 marker is likely to be at all?
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#11
(Original post by erinls2)
I reckon it could be the 18 mark on diseases and like what to do eg. diverticular disease - that last came up in 2009 so it's due for another appearance - really dodgy
I reckon it could be the 18 mark on diseases and like what to do eg. diverticular disease - that last came up in 2009 so it's due for another appearance - really dodgy
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#12
(Original post by erinls2)
I reckon it could be the 18 mark on diseases and like what to do eg. diverticular disease - that last came up in 2009 so it's due for another appearance - really dodgy
I reckon it could be the 18 mark on diseases and like what to do eg. diverticular disease - that last came up in 2009 so it's due for another appearance - really dodgy
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#13
(Original post by so...what's up?)
What?! I thought there were only 10 and 12 mark questions. And the only diseases I know about are the bacteria ones and coronary heart disease etc... Hasn't the specification changed since then?
What?! I thought there were only 10 and 12 mark questions. And the only diseases I know about are the bacteria ones and coronary heart disease etc... Hasn't the specification changed since then?
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#14
Do the examiners take marks off for wrong answers? E.g. if for a three mark question you write 6 points and only 3 of the 6 are right, would you still get full marks?
Also exam tip: for the long questions always explain each point to get easy marks
Good luck everyone!
Also exam tip: for the long questions always explain each point to get easy marks
Good luck everyone!
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#15
(Original post by so...what's up?)
Do the examiners take marks off for wrong answers? E.g. if for a three mark question you write 6 points and only 3 of the 6 are right, would you still get full marks?
Also exam tip: for the long questions always explain each point to get easy marks
Good luck everyone!
Do the examiners take marks off for wrong answers? E.g. if for a three mark question you write 6 points and only 3 of the 6 are right, would you still get full marks?
Also exam tip: for the long questions always explain each point to get easy marks
Good luck everyone!
Agree with the tip - if there's a long (eg 12 mark) question on deficiencies or diseases, you get a mark for actually saying what it's a deficiency of before starting to say how to prevent etc - an easy mark that I've missed in the past
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#16
(Original post by erinls2)
in that case, you would get 3 marks - 1 mark per each correct point.
Agree with the tip - if there's a long (eg 12 mark) question on deficiencies or diseases, you get a mark for actually saying what it's a deficiency of before starting to say how to prevent etc - an easy mark that I've missed in the past
in that case, you would get 3 marks - 1 mark per each correct point.
Agree with the tip - if there's a long (eg 12 mark) question on deficiencies or diseases, you get a mark for actually saying what it's a deficiency of before starting to say how to prevent etc - an easy mark that I've missed in the past
I was thinking something on packaging could come up btw
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#17
(Original post by so...what's up?)
Ah right, thanks for that.
I was thinking something on packaging could come up btw
Ah right, thanks for that.
I was thinking something on packaging could come up btw
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#18
(Original post by erinls2)
That's a good point actually - I always forget about packaging. Do you mean like disadvantages and advantages of different types?
That's a good point actually - I always forget about packaging. Do you mean like disadvantages and advantages of different types?
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#19
Well guys, good luck to you all! I'm heading out to school in half an hour to get ready for the exam. Fingers crossed it's a nice paper. Let me know how you all get on!
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#20
How did you all find it?
I was so happy when I saw the 10 mark question
I really didn't get the one about stewing meat though... and I wasn't sure about the nutrients in and not in milk
I was so happy when I saw the 10 mark question
I really didn't get the one about stewing meat though... and I wasn't sure about the nutrients in and not in milk
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