OCR Oxford Cambridge and RSA Monday 20 June 2022 — Afternoon GCSE (9—1) Food Preparation and Nutrition J309/01 Food preparation and nutrition

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Answer all the questions. 1 (a) Different equipment is used when preparing fruit and vegetables. Complete the table below with the name of each piece of equipment. Equipment Name of equipment [4... ] (b) State three ways fresh fruit can be processed to increase shelf life. 1 ................................................................................................................................................ 2 ................................................................................................................................................ 3 ................................................................................................................................................ [3] 3 © OCR 2022 Turn over (c) (i) Name one hard fruit. ..................................................................................................................................... [1] (ii) Name one soft fruit. ..................................................................................................................................... [1] (iii) Name one citrus fruit. ..................................................................................................................................... [1] (d) Knife skills are required for vegetable preparation. Describe how to chop an onion. ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ............................................................................................................................................. [4] 4 © OCR 2022 2 (a)* Explain why manufacturers use different types of additives in food production. ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ............................................................................................................................................. [8] (b) Explain the term food security. ................................................................................................................................................... ................................................................................................................................................... ............................................................................................................................................. [2] (c) (i) State two advantages of genetically modified (GM) foods. 1 ........................................................................................................................................ 2 ........................................................................................................................................ [2] (ii) State one disadvantage of genetically modified (GM) foods. ..................................................................................................................................... [1] 5 © OCR 2022 Turn over (d) Describe two ways consumers can reduce the carbon footprint of the food they choose to eat. 1 ................................................................................................................................................ ................................................................................................................................................... ................................................................................................................................................... 2 ................................................................................................................................................ ................................................................................................................................................... ................................................................................................................................................... [4] 3 (a) Anaemia is a health condition that can be diet related. (i) Identify the mineral that would be lacking in the diet to cause this condition. ..................................................................................................................................... [1] (ii) Identify two foods that can help prevent anaemia. 1 ........................................................................................................................................ 2 ........................................................................................................................................ [2] (iii) Identify one group of people who are most at risk of developing anaemia. ..................................................................................................................................... [1] (iv) State one symptom of anaemia. ..................................................................................................................................... [1] (b) State four ways to reduce salt intake in the diet. 1 ................................................................................................................................................ ................................................................................................................................................... 2 ................................................................................................................................................ ................................................................................................................................................... 3 ................................................................................................................................................ ................................................................................................................................................... 4 ................................................................................................................................................ ................................................................................................................................................... [4] 6 © OCR 2022 4 (a) Identify two foods which are often protected using controlled atmosphere packaging (CAP). 1 ................................................................................................................................................ 2 ................................................................................................................................................ [2] (b) Describe how food should be stored in a refrigerator. ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ............................................................................................................................................. [4] 5 (a) State two conditions required for yeast to grow. 1 ................................................................................................................................................ 2 ................................................................................................................................................ [2] (b) Identify one sign of food spoilage. ............................................................................................................................................. [1] (c) Explain two ways food poisoning can be prevented when preparing food. 1 ................................................................................................................................................ ................................................................................................................................................... ................................................................................................................................................... 2 ................................................................................................................................................ ................................................................................................................................................... ................................................................................................................................................... [4] 7 © OCR 2022 Turn over 6 To make successful choux pastry the recipe instructions should be followed carefully. (a) Identify one reason for each of the following instructions. (i) Measure the ingredients accurately. ..................................................................................................................................... [1] (ii) Sieve the flour. ..................................................................................................................................... [1] (iii) Allow the mixture to cool before adding the eggs. ..................................................................................................................................... [1] (iv) Bake in a hot oven. ..................................................................................................................................... [1] (b) Name the raising agent used in choux pastry. ............................................................................................................................................. [1] (c) State two qualities of successful choux pastry. 1 ................................................................................................................................................ 2 ................................................................................................................................................ [2] 8 © OCR 2022 7* Discuss the importance of the following commodity groups when planning a healthy diet: • milk • meat • bread. .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... .................................................................................................................................................. [12] 9 © OCR 2022 Turn over 8 (a) Explain scientifically how a white sauce thickens when heated. ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ............................................................................................................................................. [4] (b) Explain scientifically how mayonnaise is made. ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ............................................................................................................................................. [4] (c) Describe how boiling can affect the consistency and taste of a reduction sauce. ................................................................................................................................................... ................................................................................................................................................... ............................................................................................................................................. [2] 9 (a) Describe the difference between a vegan diet and a lacto-ovo vegetarian diet. ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ............................................................................................................................................. [2] (b) Identify two dishes suitable for a lacto-ovo vegetarian to eat. 1 ................................................................................................................................................ 2 ................................................................................................................................................ [2] 10 © OCR 2022 (c)* Discuss the factors that influence an individual’s energy requirements. ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... .............................................................................. 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