Aqa gcse - food technology 2016

What was the question about micro nutrients? Can you remember any others??

It asked for two micronutrients in eggs & their function in the body (I said Vitamin A for healthy eyes & iodine for something most likely wrong)

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I wrote the same thing, i was hoping for an A* but I think I got an A
but compared to previous year that exam was hell!!

Do you remember the questions in the exact order?

Do you remember the questions in the exact order?

Section A

Q) Give an example of an animal protein source. [1 mark]
Q) Give an example of a vegetable protein source. [1 mark]
Q) Why is protein needed as a part of a balanced diet?
Q) Design question - design criteria included:

- Be high in protein suitable for vegetarians
- Must be able to be frozen
- Must include a flavoured source
- Be from one or more cultures
[12 marks]

Q) Describe quality control checks that would be used to hygienically prepare your chosen product. [4 marks]
Q) Describe quality control checks that would be used to produce your chosen sauce to a high quality. [4 marks]
Q) Explain how you would prepare and package your product ready for the freezer. [4 marks]
Q) Explain how freezing your product would affect the quality of your chosen product. [4 marks]

Section B

Q) Suggest one aspect of the cake product, and give a reason why, it would not be suitable for a large family with children. [2 marks]
Q) Suggest two aspects of the cake product that would make it suitable for consumers with busy lifestyles, giving a reason for your choice. [4 marks]
Q) Why do manufacturers choose to carry out product analysis when designing new products? [3 marks]
Q) Describe how to carry out product analysis. Give examples of questions you would ask in your answer. [8 marks]

Section C

Q) From the ingredients & method listed above, complete the design criteria for the fruit scone. [4 marks]
Q) Explain how you could adapt the method & ingredients given to satisfy consumer preferences such as

- A light, well risen golden scone
- A range of savoury scones
[8 marks]

Q) How would you adapt the scone to make it suitable for health conscious consumers? [6 marks]

Section D

Q) Explain why bread from other countries is becoming increasingly popular in Britain. [6 marks]
Q) Explain why the following are needed in the production of bread:

- Strong flour
- Salt
- Vitamin C tablets
- Kneading
[8 marks]

Q) Explain why, even when enough yeast is used, bread may not rise. [6 marks]

Section E

Q) From the processes listed below, match them with the description given and give an example of a dish that you know where this process occurs. [8 marks]
Q) Give examples of two micronutrients found in eggs & state their function in the body. [4 marks]
Q) Suggest causes for why the following issues may have occured at the café:

- Fishcakes fell apart when cooked
- Egg custard tarts are burnt on top but not set in the middle
- Chocolate muffin cake has a dry, closed texture
[9 marks]

Section F

Q) Explain how computers are used when designing labels for food products. [4 marks]
Q) Discuss the advantages & disasvantages of using computers in large scale food production. [6 marks]

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Woah! How do you do that?!

You are a life saver thanks!


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I wrote about product disassmbly and analysing different components and I think I mentioned using a computer aswell to analyse nutritional values?

The exam was all over the place, with 6 markers everywhere & section A completely different... my hopes for an A* are over👍

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