State one dietary function and two food sources of fat.

 

  1. (a) (i) State one dietary function and two food sources of fat.
                      Dietary function of fat

Food source 1

Food source 2

(ii) State one dietary function and two food sources of sodium.

Dietary function of sodium

Food source 1

Food source 2

(b)      Name one dietary disease linked to a high intake of sodium.

Dietary disease

(c)       Explain the inter-relationship between vitamin B and carbohydrate.

Explanation

1 KU

1 KU

1 KU

1 KU

1 KU

1 KU

1 KU

1 KU

Page two

  1. (continued)

(d) Taking account of the Dietary Reference Values (DRVs) for a pregnant woman, evaluate the suitability of her day’s meals.

Dietary Reference Values for a pregnant woman
Estimated Average Requirements Reference Nutrient Intake
Energy (MJ) NSP

(g)

Protein (g) Calcium (mg) Iron (mg) Vitamin C ( mg )
8·9 18·0 51·0 800 14·8 50·0
Nutrient content of a day’s meals eaten by a pregnant woman
Energy (MJ) NSP

(g)

Protein (g) Calcium (mg) Iron (mg) Vitamin C ( mg )
10·4 14·6 60·0 750 10·6 56·0

Evaluation 1

1 EV

Evaluation 2

 

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page three       [ Turn over

 

(a) The manager of a restaurant wants to sell a range of paninis.

Study the information about paninis and choose the most suitable panini for the restaurant.

Information about paninis
Panini A Panini B Panini C
Range of breads *** * ***
Range of fillings *** ** **
Appearance *** ** ***
Flavour **** **** ***
Storage details •     Keep        refrigerated

•     Can  be        frozen

•     Frozen

•     Defrost        before  use

•     Keep        refrigerated

•     Use  within  2        days

Tick (✓) one of the boxes below to indicate your choice.

Panini A          Panini B              Panini  C            1 DC

Give three reasons for your choice.

Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

Page four

           (continued)

(b) The restaurant manager wants to buy a panini maker to use in the busy restaurant.

Choose       one of the panini makers below and evaluate its suitability for the restaurant.

Information about panini makers
Panini maker A Panini maker B
•     Heating        time:                5        minutes

•     Stay cool     handle

•     Ready          to         use        indicator          light

•     Non-stick     plates

•     Fixed           hinges

•     Wipe            clean    plates

•     Variable       temperature        settings

•     Flex length:             100      cm

•     Heating        time:                3        minutes

•     Cool touch   exterior

•     Timer

•     Scratch        proof   plates

•     Adjustable   hinges

•     Dishwasher  proof   plates

•     Single          temperature     setting

•     Flex length:             150      cm

Tick (✓) one of the boxes below to indicate your choice.

Panini maker A           Panini maker B

Evaluation 1

 

1 EV

Evaluation 2

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page five         [ Turn over

           (continued)

  • Name an Act that protects the consumer when buying a panini maker.

Act   1 KU

  • Apart from personal hygiene, state three steps the restaurant staff could take to avoid the risk of food poisoning.

Step 1

1 KU

Step 2

1 KU

Step 3

1 KU

Page six

 

[Turn over for Question 3 on Page eight

Page seven

  • State two reasons why a food manufacturer might develop a new product.

Reason 1

1 KU    Reason 2

1 KU

  • State two ways the food manufacturer could reduce energy costs.

1

1 KU

2

1 KU

  • A youth club, which has a small kitchen, wants to buy a cupcake maker to use to make cupcakes with children.

The      cupcake           maker  must    be:

  • easy     to         clean                                     •           value    for            money.

Study the information about cupcake makers opposite and choose the most suitable cupcake maker for the youth club to buy.

Page eight

           ( continued )

  • Choose two of the following ingredients used in a baked product. Explain one function of each

Put the numbers 1 and 2 in the boxes to indicate your choice.

Function of ingredient 1

1 KU

Function of ingredient 2

1 KU

 

Page ten

           ( continued )

  • Select (✓) two of the following foods and explain how a manufacturer could improve their nutritional value.

Give a different answer for each food.

Food 1 improvement

1 KU

Food 2 improvement

1 KU

[ Turn over

Page eleven

 

(a) A student wants to buy a ready meal to eat while studying.

Study the information about ready meals below and choose the most suitable ready meal for the student.

Information about ready meals
Ready meal A Ready meal B Ready meal C
Number of servings 1–2 1 2
Preparation instructions •     Remove       cardboard sleeve

•     Pierce         film       lid

•     Remove       cardboard sleeve and film lid

•     Pour            over       sauce

•     Remove      all       packaging

•     Place       contents       in         a microwavable container

Cooking           times Microwave –

4 minutes or

Oven – 20   minutes

Oven –

20 minutes

Microwave – 4 minutes
Serving instructions Stir and serve Transfer to serving plate Stir and serve
Aesthetic appeal *** *** **
Value for

money

**** **** ***

Tick (✓) one of the boxes below to indicate your choice.

Ready meal A     Ready meal B     Ready  meal     C         1 DC

Page twelve

(a) ( continued )

Give three reasons for your choice.

Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

[ Turn over

Page thirteen

 

(c)       State two reasons why a manufacturer may carry out sensory testing.

Reason 1

1 KU

Reason 2

1 KU

(d) Identify two sensory tests a manufacturer might carry out on the Thai Chicken with     Sticky  Rice.

Test 1 1 KU

Test 2 1 KU

[ Turn over

Page fifteen

(a) A school cafeteria supervisor wishes to adapt the following recipe to help meet the Scottish Dietary Targets.

Identify three different Scottish Dietary Targets.

For each Dietary Target identified, describe one way to adapt the recipe to help meet the Target.

Dietary Target 1       1 KU

Adaptation

1 KU

Dietary Target 2       1 KU

Adaptation

1 KU

Dietary Target 3       1 KU

Adaptation

1 KU

Page sixteen

(b) The school cafeteria staff need takeaway containers to serve the hot savoury pasta in.

Study the information about takeaway containers below and choose the most suitable takeaway container for the cafeteria staff to buy.

Information about takeaway containers
Container A Container B Container C
Range of            sizes ✓✓✓ ✓✓ ✓✓✓
Insulation* ✓✓✓✓ ✓✓✓ ✓✓✓
Rigidity** ✓✓✓ ✓✓✓ ✓✓
Cost £ £££ £
Features •     Stackable

•     Attached     lid

•     Boxes          and        lids        stack separately

•     3      colours        available

•     Lids available        separately

•     Logo        available        at extra cost

*     Insulation:                   does     not       allow   the       heat     to       pass     through **       Rigidity:                      keeps   the       container       in         shape   without            bending Tick (✓) one of the boxes below to indicate your choice.

Container        A             Container        B             Container        C             1 DC

[ Turn over

Page seventeen

           (b) ( continued )

                      Give three reasons for your choice.

Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

Page eighteen

(c) State two reasons why an Environmental Health Officer might inspect food premises.

Reason 1

1 KU

Reason 2

1 KU

[END OF QUESTION PAPER]

Page nineteen

 

ADDITIONAL SPACE FOR ANSWERS

Page twenty

FOR OFFICIAL USE

N A T I O N AL T U E S D A Y , 7 MA Y HOME ECONOMICS
Q U A LI F I C A T I O N S 1 . 0 0 P M – 2 . 3 0 P M
2 0 1 3 HEALTH AND FOOD
TECHNOLOGY
INTERMEDIATE 2

1. (a) (i) State one dietary function and two food sources of fat.

Dietary function of fat
Food source 1
Food source 2
(ii) State one dietary function and two food sources of sodium.
Dietary function of sodium
Food source 1
Food source 2
(b) Name one dietary disease linked to a high intake of sodium.
Dietary disease
(c) Explain the inter-relationship between vitamin B and carbohydrate.
Explanation 1 KU
1 KU
1 KU

1 KU
1 KU
1 KU
1 KU
1 KU

Page two
1. (continued)
(d) Taking account of the Dietary Reference Values (DRVs) for a pregnant woman, evaluate the suitability of her day’s meals.
Dietary Reference Values for a pregnant woman
Estimated Average Requirements Reference Nutrient Intake
Energy (MJ) NSP
(g) Protein (g) Calcium (mg) Iron (mg) Vitamin C ( mg )
8•9 18•0 51•0 800 14•8 50•0
Nutrient content of a day’s meals eaten by a pregnant woman
Energy (MJ) NSP
(g) Protein (g) Calcium (mg) Iron (mg) Vitamin C ( mg )
10•4 14•6 60•0 750 10•6 56•0
Evaluation 1

1 EV

Evaluation 2

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page three [ Turn over

(a) The manager of a restaurant wants to sell a range of paninis.
Study the information about paninis and choose the most suitable panini for the restaurant.
Information about paninis
Panini A Panini B Panini C
Range of breads *** * ***
Range of fillings *** ** **
Appearance *** ** ***
Flavour **** **** ***
Storage details • Keep refrigerated
• Can be frozen • Frozen
• Defrost before use • Keep refrigerated
• Use within 2 days

Tick (✓) one of the boxes below to indicate your choice.
Panini A Panini B Panini C 1 DC
Give three reasons for your choice.
Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

Page four
(continued)
(b) The restaurant manager wants to buy a panini maker to use in the busy restaurant.
Choose one of the panini makers below and evaluate its suitability for the restaurant.
Information about panini makers
Panini maker A Panini maker B
• Heating time: 5 minutes
• Stay cool handle
• Ready to use indicator light
• Non-stick plates
• Fixed hinges
• Wipe clean plates
• Variable temperature settings
• Flex length: 100 cm • Heating time: 3 minutes
• Cool touch exterior
• Timer
• Scratch proof plates
• Adjustable hinges
• Dishwasher proof plates
• Single temperature setting
• Flex length: 150 cm
Tick (✓) one of the boxes below to indicate your choice.

Panini maker A Panini maker B
Evaluation 1

1 EV

Evaluation 2

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page five [ Turn over
(continued)
(c) Name an Act that protects the consumer when buying a panini maker.
Act 1 KU

(d) Apart from personal hygiene, state three steps the restaurant staff could take to avoid the risk of food poisoning.
Step 1

1 KU

Step 2

1 KU

Step 3

1 KU

Page six

[Turn over for Question 3 on Page eight
Page seven
(a) State two reasons why a food manufacturer might develop a new product.
Reason 1

1 KU Reason 2

1 KU

(b) State two ways the food manufacturer could reduce energy costs.
1

1 KU

2

1 KU

(c) A youth club, which has a small kitchen, wants to buy a cupcake maker to use to make cupcakes with children.
The cupcake maker must be:
• easy to clean • value for money.
Study the information about cupcake makers opposite and choose the most suitable cupcake maker for the youth club to buy.
Page eight

( continued )
(d) Choose two of the following ingredients used in a baked product. Explain one function of each ingredient.
Put the numbers 1 and 2 in the boxes to indicate your choice.

Function of ingredient 1

1 KU

Function of ingredient 2

1 KU

Page ten
( continued )
(e) Select (✓) two of the following foods and explain how a manufacturer could improve their nutritional value.
Give a different answer for each food.

Food 1 improvement

1 KU

Food 2 improvement

1 KU

[ Turn over
Page eleven

(a) A student wants to buy a ready meal to eat while studying.
Study the information about ready meals below and choose the most suitable ready meal for the student.
Information about ready meals
Ready meal A Ready meal B Ready meal C
Number of servings 1–2 1 2
Preparation instructions • Remove cardboard sleeve
• Pierce film lid • Remove cardboard sleeve and film lid
• Pour over sauce • Remove all packaging
• Place contents in a microwavable container
Cooking times Microwave –
4 minutes or
Oven – 20 minutes Oven –
20 minutes Microwave – 4 minutes
Serving instructions Stir and serve Transfer to serving plate Stir and serve
Aesthetic appeal *** *** **
Value for
money **** **** ***

Tick (✓) one of the boxes below to indicate your choice.
Ready meal A Ready meal B Ready meal C 1 DC
Page twelve
(a) ( continued )
Give three reasons for your choice.
Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

[ Turn over
Page thirteen

(c) State two reasons why a manufacturer may carry out sensory testing.
Reason 1

1 KU
Reason 2
1 KU
(d) Identify two sensory tests a manufacturer might carry out on the Thai Chicken with Sticky Rice.
Test 1 1 KU
Test 2 1 KU

[ Turn over
Page fifteen
(a) A school cafeteria supervisor wishes to adapt the following recipe to help meet the Scottish Dietary Targets.

Identify three different Scottish Dietary Targets.
For each Dietary Target identified, describe one way to adapt the recipe to help meet the Target.
Dietary Target 1 1 KU

Adaptation

1 KU

Dietary Target 2 1 KU

Adaptation

1 KU

Dietary Target 3 1 KU

Adaptation

1 KU

Page sixteen

(b) The school cafeteria staff need takeaway containers to serve the hot savoury pasta in.
Study the information about takeaway containers below and choose the most suitable takeaway container for the cafeteria staff to buy.
Information about takeaway containers
Container A Container B
Container C
Range of sizes ✓✓✓ ✓✓
✓✓✓
Insulation* ✓✓✓✓ ✓✓✓ ✓✓✓
Rigidity** ✓✓✓ ✓✓✓ ✓✓
Cost £ £££ £
Features • Stackable
• Attached lid • Boxes and lids stack separately
• 3 colours available • Lids available separately
• Logo available at extra cost

* Insulation: does not allow the heat to pass through ** Rigidity: keeps the container in shape without bending Tick (✓) one of the boxes below to indicate your choice.
Container A Container B Container C 1 DC
[ Turn over
Page seventeen
(b) ( continued )
Give three reasons for your choice.
Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

Page eighteen

(c) State two reasons why an Environmental Health Officer might inspect food premises.
Reason 1

1 KU

Reason 2

1 KU

[END OF QUESTION PAPER]
Page nineteen

ADDITIONAL SPACE FOR ANSWERS
Page twenty

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