) State one function of protein.

 

  1. (a) State one function of protein.

Function       1 KU

  • Name two food sources of each of the following types of protein.

High biological value protein

Food Source 1          1 KU

Food Source 2          1 KU

Low biological value protein

Food Source 1          1 KU

Food Source 2          1 KU

  • Explain the inter-relationship between Calcium and Vitamin D. Explanation
    • KU
  • State two ways of preventing dental caries.

1

  • KU

2

1 KU

Page two

  1. ( continued )

(e) A 16 year old girl has the following day’s meals.

Taking account of the Dietary Reference Values (DRVs) for teenage girls aged 15–18, evaluate the suitability of her day’s meals.

Dietary Reference Values for teenage girls aged 15–18 years
Estimated Average Requirements Reference Nutrient Intake
Energy

(MJ)

NSP

(g)

Vitamin B1

(mg)

Vitamin C

(mg)

Iron (mg) Sodium

( mg )

8·83 18 0·8 40 14·8 1600
Nutrient content of a day’s meals eaten by a 16 year old girl
Energy

(MJ)

NSP

(g)

Vitamin B1

(mg)

Vitamin C

(mg)

Iron (mg) Sodium

( mg )

7·36 14·5 0·85 32 16·9 1900

Evaluation 1

1 EV

Evaluation 2

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page three       [ Turn over

  1. (a) A television company has asked a celebrity chef to develop a dish which he will demonstrate on a cookery programme.

The dish must be:

  • suitable for vegetarians
  • quick and easy to prepare and cook • aesthetically pleasing

Study the information about dishes below and choose the most suitable dish for the chef to cook.

Information about dishes
Dish A Dish B Dish C
Main ingredients •     spaghetti

•     tomatoes

•     mushrooms

•     mince

•     macaroni

•     cream

•     peas

•     cheese

•     tagliatelle

•     tomatoes

•     peppers

•     cheese

Ease of preparation *** **** ****
Cooking Time 20 minutes 30 minutes 20 minutes
Flavour ** ** ***
Aesthetic appeal **** *** ****
Cost ££££ £££ £££

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

Dish A              Dish B     Dish C               1 DC

Page four

  1. (a) ( continued )

Give three reasons for your choice.

Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

(b) The chef will re-heat the dish after the show to let the audience taste it.

State two points to consider when re-heating food to prevent food poisoning.

Point 1

1 KU

Point 2

1 KU

[ Turn over

Page five

  1. (continued)
  • A manufacturer is going to produce the dish.

Explain how two of the following could benefit a manufacturer when developing this dish as a product.

Market Research

Disassembly

Product testing

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

  • KU

Explanation 2

1 KU

  • State two benefits to the consumer of using myco-protein. Benefit 1
    • KU

Benefit 2

1 KU

Page six

  1. ( continued )

(e) State two pieces of information which by law a manufacturer must include on a food label.

Information 1

1 KU

Information 2

1 KU

[ Turn over

Page seven

  1. (a) A student is going to a music festival with a friend. She intends to camp there for two nights and is taking a cool box to store their food.

Study the information about the cool box below and evaluate its suitability for the student.

Put the numbers 1, 2, 3 and 4 in the boxes to indicate your choice.

Evaluation 1

1 EV

Evaluation 2

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page eight

  1. ( continued )

(d) An Environmental Health Officer inspected the catering van and found the following situations.

1 Raw meat and vegetables being prepared using the same knife.
2 Hot food being placed in the refrigerator to cool down.

For each of these situations identify one potential food hygiene hazard and give one solution to each.

Potential food hygiene hazard 1

1 KU

Solution 1

1 KU

Potential food hygiene hazard 2

1 KU

Solution 2

1 KU

Page ten

 

[Turn over for Question 4 on Page twelve

Page eleven

  1. (a) Identify three principles of design.

Principle of design 1            1 KU

Principle of design 2            1 KU

Principle of design 3            1 KU

(b) A school office has three members of staff. They wish to buy a coffee making machine.

Study the information about coffee making machines below and choose the most suitable machine for the school office staff to buy.

Information about coffee making machines
Coffee making machine A Coffee making machine B Coffee making machine C
White or polished chrome finish

Milk frother

Drip tray – hand wash

Makes 4 varieties of coffee

Capacity – 2 cups

Cost per cup to make – 20p

White, black or stainless steel finish

Milk frother and steamer

Drip tray – dishwasher proof

Makes 5 varieties of coffee

Capacity – 4 cups

Cost per cup to make – 15p

White or black finish

Steamer

Drip tray – hand wash

Makes tea and filter coffee

Capacity – 1 cup

Cost per cup to make – 25p

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

Coffee makingCoffee makingCoffee making

machine Amachine Bmachine C 1 DC

Page twelve

  1. (b) ( continued )

Give three reasons for your choice.

Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

  • The school office staff wish to buy the coffee making machine online.

State two advantages and one disadvantage of buying goods online. Advantage 1

  • KU

Advantage 2

1 KU

Disadvantage

1 KU

[ Turn over

Page thirteen

 

4.

  • Explain how two of the following factors could influence a consumer’s choice of food.

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

Religion

Lifestyle

Climatic conditions

Factor 1

  • KU

Factor 2

1 KU

Page fourteen

  1. (a) A manufacturer wants to change the ingredients in the fish pie below to help meet the Scottish Dietary Targets.

Identify two different Scottish Dietary Targets.

For each dietary target identified, describe one change that could be made to help meet the targets.

Fish pie

Haddock

Potatoes

Cream

Onion

Salt

Plain flour

Butter

Scottish Dietary Target 1

1 KU

Change

1 KU

Scottish Dietary Target 2

1 KU

Change

1 KU

[ Turn over

Page fifteen

5.

(b) The manufacturer needs to buy a container for the fish pie.

Study the information about containers below and choose the most suitable container for the manufacturer to buy.

Information about containers
Container A Container B Container C
Heat Resistance Can be used in oven or microwave Can be used in oven or microwave Can be used in microwave
Strength **** *** ****
Sizes available small/medium/large medium/large small/large
Cost ££ £££ ££
Features •       Recyclable container

•       Clear lid with cardboard sleeve

•       Plastic container

•       Clear film lid

•       Plastic pouch

•       Tear-open strip

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

Container A        Container B         Container C         1 DC

Page sixteen

  1. (b) ( continued )

Give three reasons for your choice.

Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

[ Turn over

Page seventeen

5.

  • Explain how two of the following factors affect the multiplication of bacteria.

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

Temperature Time

pH level

Explanation 1

  • KU

Explanation 2

1 KU

  • Name an Act which protects the consumer when buying food.

Act   1 KU

Explain one point of the Act.

Explanation

  • KU

[END OF QUESTION PAPER]

Page eighteen

 

DO NOT

WRITE IN THIS

MARGIN

Marks

ADDITIONAL SPACE FOR ANSWERS

Page nineteen

DO NOT

WRITE IN THIS

MARGIN

Marks

ADDITIONAL SPACE FOR ANSWERS

Page twenty

ACKNOWLEDGEMENTS

Question 4(b)—Photograph of a Jura coffee machine is reproduced by kind permission of Jura Products Ltd.

Question 4(b)—Photograph of a De-Longhi coffee machine. Permission is being sought from De-Longhi Group Services (UK).

Question 4(b)—Photograph of a Keurig coffee machine. Permission is being sought from Keurig, Inc.

FOR OFFICIAL USE

NATIONAL MONDAY, 16 MAY HOME ECONOMICS
QUALIFICATIONS 1 . 0 0 P M – 2. 3 0 PM
2 0 1 1 HEALTH AND FOOD
TECHNOLOGY
INTERMEDIATE 2

1. (a) State one function of protein.
Function 1 KU

(b) Name two food sources of each of the following types of protein.
High biological value protein
Food Source 1 1 KU

Food Source 2 1 KU

Low biological value protein
Food Source 1 1 KU

Food Source 2 1 KU

(c) Explain the inter-relationship between Calcium and Vitamin D. Explanation

1 KU

(d) State two ways of preventing dental caries.
1

1 KU

2

1 KU

Page two
1. ( continued )
(e) A 16 year old girl has the following day’s meals.
Taking account of the Dietary Reference Values (DRVs) for teenage girls aged 15–18, evaluate the suitability of her day’s meals.
Dietary Reference Values for teenage girls aged 15–18 years
Estimated Average Requirements Reference Nutrient Intake
Energy
(MJ) NSP
(g) Vitamin B1
(mg) Vitamin C
(mg) Iron (mg) Sodium
( mg )
8•83 18 0•8 40 14•8 1600
Nutrient content of a day’s meals eaten by a 16 year old girl
Energy
(MJ) NSP
(g) Vitamin B1
(mg) Vitamin C
(mg) Iron (mg) Sodium
( mg )
7•36 14•5 0•85 32 16•9 1900
Evaluation 1

1 EV

Evaluation 2

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page three [ Turn over
2. (a) A television company has asked a celebrity chef to develop a dish which he will demonstrate on a cookery programme.
The dish must be:
• suitable for vegetarians
• quick and easy to prepare and cook • aesthetically pleasing
• inexpensive.
Study the information about dishes below and choose the most suitable dish for the chef to cook.
Information about dishes
Dish A Dish B Dish C
Main ingredients • spaghetti
• tomatoes
• mushrooms
• mince • macaroni
• cream
• peas
• cheese • tagliatelle
• tomatoes
• peppers
• cheese
Ease of preparation *** **** ****
Cooking Time 20 minutes 30 minutes 20 minutes
Flavour ** ** ***
Aesthetic appeal **** *** ****
Cost ££££ £££ £££
Tick (✓) one of the boxes below to indicate your choice.
Dish A Dish B Dish C 1 DC
Page four
2. (a) ( continued )
Give three reasons for your choice.
Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

(b) The chef will re-heat the dish after the show to let the audience taste it.
State two points to consider when re-heating food to prevent food poisoning.
Point 1

1 KU

Point 2

1 KU

[ Turn over
Page five
2. (continued)
(c) A manufacturer is going to produce the dish.
Explain how two of the following could benefit a manufacturer when developing this dish as a product.
Market Research
Disassembly
Product testing
Put the numbers 1 and 2 in the boxes to indicate your choice. Explanation 1

1 KU

Explanation 2

1 KU

(d) State two benefits to the consumer of using myco-protein. Benefit 1

1 KU

Benefit 2

1 KU

Page six
2. ( continued )
(e) State two pieces of information which by law a manufacturer must include on a food label.
Information 1

1 KU

Information 2

1 KU

[ Turn over
Page seven
3. (a) A student is going to a music festival with a friend. She intends to camp there for two nights and is taking a cool box to store their food.
Study the information about the cool box below and evaluate its suitability for the student.
Put the numbers 1, 2, 3 and 4 in the boxes to indicate your choice.

Evaluation 1

1 EV

Evaluation 2

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page eight

3. ( continued )
(d) An Environmental Health Officer inspected the catering van and found the following situations.
1 Raw meat and vegetables being prepared using the same knife.
2 Hot food being placed in the refrigerator to cool down.
For each of these situations identify one potential food hygiene hazard and give one solution to each.
Potential food hygiene hazard 1

1 KU

Solution 1

1 KU

Potential food hygiene hazard 2

1 KU

Solution 2

1 KU

Page ten

[Turn over for Question 4 on Page twelve
Page eleven
4. (a) Identify three principles of design.
Principle of design 1 1 KU

Principle of design 2 1 KU

Principle of design 3 1 KU

(b) A school office has three members of staff. They wish to buy a coffee making machine.
Study the information about coffee making machines below and choose the most suitable machine for the school office staff to buy.
Information about coffee making machines
Coffee making machine A Coffee making machine B Coffee making machine C

White or polished chrome finish
Milk frother
Drip tray – hand wash
Makes 4 varieties of coffee
Capacity – 2 cups
Cost per cup to make – 20p White, black or stainless steel finish
Milk frother and steamer
Drip tray – dishwasher proof
Makes 5 varieties of coffee
Capacity – 4 cups
Cost per cup to make – 15p White or black finish
Steamer
Drip tray – hand wash
Makes tea and filter coffee
Capacity – 1 cup
Cost per cup to make – 25p
Tick (✓) one of the boxes below to indicate your choice.
Coffee makingCoffee makingCoffee making
machine Amachine Bmachine C 1 DC
Page twelve
4. (b) ( continued )
Give three reasons for your choice.
Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

(c) The school office staff wish to buy the coffee making machine online.
State two advantages and one disadvantage of buying goods online. Advantage 1

1 KU

Advantage 2

1 KU

Disadvantage

1 KU

[ Turn over
Page thirteen

4.
(d) Explain how two of the following factors could influence a consumer’s choice of food.
Put the numbers 1 and 2 in the boxes to indicate your choice.
Religion
Lifestyle
Climatic conditions
Factor 1

1 KU

Factor 2

1 KU

Page fourteen
5. (a) A manufacturer wants to change the ingredients in the fish pie below to help meet the Scottish Dietary Targets.
Identify two different Scottish Dietary Targets.
For each dietary target identified, describe one change that could be made to help meet the targets.
Fish pie
Haddock
Potatoes
Cream
Onion
Salt
Plain flour
Butter
Scottish Dietary Target 1

1 KU

Change

1 KU

Scottish Dietary Target 2

1 KU

Change

1 KU

[ Turn over
Page fifteen
5.
(b) The manufacturer needs to buy a container for the fish pie.
Study the information about containers below and choose the most suitable container for the manufacturer to buy.
Information about containers
Container A Container B Container C
Heat Resistance Can be used in oven or microwave Can be used in oven or microwave Can be used in microwave
Strength **** *** ****
Sizes available small/medium/large medium/large small/large
Cost ££ £££ ££
Features • Recyclable container
• Clear lid with cardboard sleeve • Plastic container
• Clear film lid • Plastic pouch
• Tear-open strip
Tick (✓) one of the boxes below to indicate your choice.
Container A Container B Container C 1 DC
Page sixteen
5. (b) ( continued )
Give three reasons for your choice.
Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

[ Turn over
Page seventeen
5.
(c) Explain how two of the following factors affect the multiplication of bacteria.
Put the numbers 1 and 2 in the boxes to indicate your choice.
Temperature Time
pH level
Explanation 1

1 KU

Explanation 2

1 KU

(d) Name an Act which protects the consumer when buying food.
Act 1 KU

Explain one point of the Act.
Explanation

1 KU

[END OF QUESTION PAPER]
Page eighteen

DO NOT
WRITE IN THIS
MARGIN
Marks
ADDITIONAL SPACE FOR ANSWERS

Page nineteen
DO NOT
WRITE IN THIS
MARGIN
Marks
ADDITIONAL SPACE FOR ANSWERS

Page twenty
ACKNOWLEDGEMENTS
Question 4(b)—Photograph of a Jura coffee machine is reproduced by kind permission of Jura Products Ltd.
Question 4(b)—Photograph of a De-Longhi coffee machine. Permission is being sought from De-Longhi Group Services (UK).
Question 4(b)—Photograph of a Keurig coffee machine. Permission is being sought from Keurig, Inc.

FOR OFFICIAL USE

NATIONAL MONDAY, 16 MAY HOME ECONOMICS
QUALIFICATIONS 1 . 0 0 P M – 2. 3 0 PM
2 0 1 1 HEALTH AND FOOD
TECHNOLOGY
INTERMEDIATE 2

1. (a) State one function of protein.
Function 1 KU

(b) Name two food sources of each of the following types of protein.
High biological value protein
Food Source 1 1 KU

Food Source 2 1 KU

Low biological value protein
Food Source 1 1 KU

Food Source 2 1 KU

(c) Explain the inter-relationship between Calcium and Vitamin D. Explanation

1 KU

(d) State two ways of preventing dental caries.
1

1 KU

2

1 KU

Page two
1. ( continued )
(e) A 16 year old girl has the following day’s meals.
Taking account of the Dietary Reference Values (DRVs) for teenage girls aged 15–18, evaluate the suitability of her day’s meals.
Dietary Reference Values for teenage girls aged 15–18 years
Estimated Average Requirements Reference Nutrient Intake
Energy
(MJ) NSP
(g) Vitamin B1
(mg) Vitamin C
(mg) Iron (mg) Sodium
( mg )
8•83 18 0•8 40 14•8 1600
Nutrient content of a day’s meals eaten by a 16 year old girl
Energy
(MJ) NSP
(g) Vitamin B1
(mg) Vitamin C
(mg) Iron (mg) Sodium
( mg )
7•36 14•5 0•85 32 16•9 1900
Evaluation 1

1 EV

Evaluation 2

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page three [ Turn over
2. (a) A television company has asked a celebrity chef to develop a dish which he will demonstrate on a cookery programme.
The dish must be:
• suitable for vegetarians
• quick and easy to prepare and cook • aesthetically pleasing
• inexpensive.
Study the information about dishes below and choose the most suitable dish for the chef to cook.
Information about dishes
Dish A Dish B Dish C
Main ingredients • spaghetti
• tomatoes
• mushrooms
• mince • macaroni
• cream
• peas
• cheese • tagliatelle
• tomatoes
• peppers
• cheese
Ease of preparation *** **** ****
Cooking Time 20 minutes 30 minutes 20 minutes
Flavour ** ** ***
Aesthetic appeal **** *** ****
Cost ££££ £££ £££
Tick (✓) one of the boxes below to indicate your choice.
Dish A Dish B Dish C 1 DC
Page four
2. (a) ( continued )
Give three reasons for your choice.
Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

(b) The chef will re-heat the dish after the show to let the audience taste it.
State two points to consider when re-heating food to prevent food poisoning.
Point 1

1 KU

Point 2

1 KU

[ Turn over
Page five
2. (continued)
(c) A manufacturer is going to produce the dish.
Explain how two of the following could benefit a manufacturer when developing this dish as a product.
Market Research
Disassembly
Product testing
Put the numbers 1 and 2 in the boxes to indicate your choice. Explanation 1

1 KU

Explanation 2

1 KU

(d) State two benefits to the consumer of using myco-protein. Benefit 1

1 KU

Benefit 2

1 KU

Page six
2. ( continued )
(e) State two pieces of information which by law a manufacturer must include on a food label.
Information 1

1 KU

Information 2

1 KU

[ Turn over
Page seven
3. (a) A student is going to a music festival with a friend. She intends to camp there for two nights and is taking a cool box to store their food.
Study the information about the cool box below and evaluate its suitability for the student.
Put the numbers 1, 2, 3 and 4 in the boxes to indicate your choice.

Evaluation 1

1 EV

Evaluation 2

1 EV

Evaluation 3

1 EV

Evaluation 4

1 EV

Page eight

3. ( continued )
(d) An Environmental Health Officer inspected the catering van and found the following situations.
1 Raw meat and vegetables being prepared using the same knife.
2 Hot food being placed in the refrigerator to cool down.
For each of these situations identify one potential food hygiene hazard and give one solution to each.
Potential food hygiene hazard 1

1 KU

Solution 1

1 KU

Potential food hygiene hazard 2

1 KU

Solution 2

1 KU

Page ten

[Turn over for Question 4 on Page twelve
Page eleven
4. (a) Identify three principles of design.
Principle of design 1 1 KU

Principle of design 2 1 KU

Principle of design 3 1 KU

(b) A school office has three members of staff. They wish to buy a coffee making machine.
Study the information about coffee making machines below and choose the most suitable machine for the school office staff to buy.
Information about coffee making machines
Coffee making machine A Coffee making machine B Coffee making machine C

White or polished chrome finish
Milk frother
Drip tray – hand wash
Makes 4 varieties of coffee
Capacity – 2 cups
Cost per cup to make – 20p White, black or stainless steel finish
Milk frother and steamer
Drip tray – dishwasher proof
Makes 5 varieties of coffee
Capacity – 4 cups
Cost per cup to make – 15p White or black finish
Steamer
Drip tray – hand wash
Makes tea and filter coffee
Capacity – 1 cup
Cost per cup to make – 25p
Tick (✓) one of the boxes below to indicate your choice.
Coffee makingCoffee makingCoffee making
machine Amachine Bmachine C 1 DC
Page twelve
4. (b) ( continued )
Give three reasons for your choice.
Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

(c) The school office staff wish to buy the coffee making machine online.
State two advantages and one disadvantage of buying goods online. Advantage 1

1 KU

Advantage 2

1 KU

Disadvantage

1 KU

[ Turn over
Page thirteen

4.
(d) Explain how two of the following factors could influence a consumer’s choice of food.
Put the numbers 1 and 2 in the boxes to indicate your choice.
Religion
Lifestyle
Climatic conditions
Factor 1

1 KU

Factor 2

1 KU

Page fourteen
5. (a) A manufacturer wants to change the ingredients in the fish pie below to help meet the Scottish Dietary Targets.
Identify two different Scottish Dietary Targets.
For each dietary target identified, describe one change that could be made to help meet the targets.
Fish pie
Haddock
Potatoes
Cream
Onion
Salt
Plain flour
Butter
Scottish Dietary Target 1

1 KU

Change

1 KU

Scottish Dietary Target 2

1 KU

Change

1 KU

[ Turn over
Page fifteen
5.
(b) The manufacturer needs to buy a container for the fish pie.
Study the information about containers below and choose the most suitable container for the manufacturer to buy.
Information about containers
Container A Container B Container C
Heat Resistance Can be used in oven or microwave Can be used in oven or microwave Can be used in microwave
Strength **** *** ****
Sizes available small/medium/large medium/large small/large
Cost ££ £££ ££
Features • Recyclable container
• Clear lid with cardboard sleeve • Plastic container
• Clear film lid • Plastic pouch
• Tear-open strip
Tick (✓) one of the boxes below to indicate your choice.
Container A Container B Container C 1 DC
Page sixteen
5. (b) ( continued )
Give three reasons for your choice.
Reason 1

1 DC

Reason 2

1 DC

Reason 3

1 DC

[ Turn over
Page seventeen
5.
(c) Explain how two of the following factors affect the multiplication of bacteria.
Put the numbers 1 and 2 in the boxes to indicate your choice.
Temperature Time
pH level
Explanation 1

1 KU

Explanation 2

1 KU

(d) Name an Act which protects the consumer when buying food.
Act 1 KU

Explain one point of the Act.
Explanation

1 KU

[END OF QUESTION PAPER]
Page eighteen

DO NOT
WRITE IN THIS
MARGIN
Marks
ADDITIONAL SPACE FOR ANSWERS

Page nineteen
DO NOT
WRITE IN THIS
MARGIN
Marks
ADDITIONAL SPACE FOR ANSWERS

Page twenty
ACKNOWLEDGEMENTS
Question 4(b)—Photograph of a Jura coffee machine is reproduced by kind permission of Jura Products Ltd.
Question 4(b)—Photograph of a De-Longhi coffee machine. Permission is being sought from De-Longhi Group Services (UK).
Question 4(b)—Photograph of a Keurig coffee machine. Permission is being sought from Keurig, Inc.

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