Sensory testing of food products takes place under controlled conditions.

1. Sensory testing of food products takes place under controlled conditions. Explain what is meant by controlled conditions. (6)

2. 2011 Exam 3 (b) Candidates should explain what is meant by the term controlled conditions in relation to sensory testing techniques. Candidates should communicate their knowledge and understanding focusing on ‘sensory testing’. Responses come from both prose and annotated sketches (note question says ‘or’ so both are not required). • Controlled conditions: Refers to having all conditions the same, so unbiased / no way of influencing tester / neutral conditions • So useful comparisons can be made between samples • Same size samples • Identical dishes • Identical quantities of food • Coded samples • Same light conditions • Noise free area • Smell free area • Individual booths for privacy • Blind testing/blindfolded • Clarity of instructions given to taste • Water/cracker to refresh mouth after each tasting • Similar charts used to record outcomes

3. • The candidate has a basic but possibly confused grasp of controlled conditions. This candidate does not have a clear idea of what s/he is writing about. 0-2 marks • The candidate has some knowledge of controlled conditions but there will be less clarity of understanding. This candidate knows what s/he is writing about but is confused in part. 3-4 marks • The candidate has a thorough understanding of controlled conditions and has provided relevant explanations to support the knowledge shown. This candidate knows what s/he is writing about and provides clear evidence of understanding. 5-6 marks 6 marks

4. Explain some of the advantages and disadvantages relating to the use of food additives in food products. (6)

5. (a) (ii) Advantages and disadvantages of food additives: Advantages • Natural additives – no ‘chemical’ content • Enable food to be preserved • Improved colour / flavour • Improve sensory attributes of food • Use out of season • Longer shelf life • Prevent separation of e.g. dressings • Allow colour of product to be constant, e.g. jam • Prevents oxidation of fats in baked products Disadvantages • Synthetic additives are created in a laboratory • Safety of some additives a concern • Make some foods look unnatural and artificial • Additives need approval from the EU, e.g. some are removed / withdrawn • Risk of hyper activity in children May give examples e.g. colourings in squash • Other health problems linked to the use of additives: Increased asthma Eczema Food intolerances • Unknown health risks of some additives

6. Marks awarded as follows: • The candidate has a basic but possibly confused grasp of food additives. This candidate does not have a clear idea of what s/he is writing about. 0-1 mark • The candidate has some knowledge of food additives but there will be less clarity of understanding. This candidate knows what s/he is writing about but is confused in part. May only give advantages or disadvantages. 2-3 marks • The candidate has a thorough understanding of food additives and the issue related to them, and has provided relevant explanations to support the knowledge shown in both advantages and disadvantages. This candidate knows what s/he is writing about and provides clear evidence of understanding. 4 marks

7. Sustainability is becoming an important issue for consumers. What are the advantages and disadvantages of using locally sourced, seasonal foods? (8)

8. 5 (b)(iii) Candidates should explain the advantages and disadvantages of using locally sourced, seasonal foods in terms of sustainability. Reminder – this question also assesses Quality of Written Communication Advantages: • Contributes towards local economy • Confidence in the producer • Sustains local livelihoods, e.g. farmers • Minimises amount of energy used as less travelling needed by workers or food • Less harm to the environment – can reduce need for packaging • Food is fresher / longer shelf life • Food is harvested soon after produced • Local economy boosted • Impact on less developed countries • Food has more nutrients • Costs less (must qualify re: reasonability) • Use of seasonal means less wastage • Fewer air miles

9. Disadvantages: • Some food may not be available locally • Therefore limits availability/choice • Local stores/outlets needed • Small farmers may find it difficult to meet standards, e.g. Red Tractor • Can be more expensive due to intensive labour costs • Often do not last as long due to processing, packing technologies used by large producers • Consumers living in towns may not have as much choice • Potential customer base may therefore be lower And other relevant answers

10. Marks awarded as follows: • The candidate has a basic but possibly confused grasp of sustainability issues. This candidate does not have a clear idea of what s/he is writing about. Little structure in response, several errors in spelling, grammar and punctuation 0-3 marks • The candidate has some knowledge of causes of sustainability issues but there will be less clarity of understanding. This candidate knows what s/he is writing about but is confused in part. Fairly well structured answer with correct use of some design technology terminology and only a small number grammatical errors. 4-6 marks • The candidate has a thorough understanding of sustainability issues and has provided relevant explanations to support the knowledge shown in both sections. This candidate knows what s/he is writing about and provides clear evidence of understanding. Response is well structured with a good use of appropriate Design Tech terminology. Good use of grammar, punctuation and spelling 7-8 marks 8 marks

11. Explain why the following ingredients are used when making cake products: Four Sugar Fats Eggs (8)

12. 2012 • 3. ( c ) Explain why manufacturers use the following ingredients when making cake products. • Flour /sugar/cakes/fats/eggs • Examples include the following and any other reasonable answer: • Flour: • Starch in flour adds bulk/volume/structure • To add texture • Raising agent e.g. SR flour • Dextrinisation of surface • Sugar: • Add flavour/sweeten • Adds colour if referenced to correct type of sugar • Traps air during creaming • Softens the gluten in flour • Adds moisture/hydroscopic • Easier creaming e.g. castor sugar • Castor sugar gives finer texture than granulated sugar • More even appearance prevents speckled appearance • Caramelisation of surface sugar to give browning

13. Fats: • Butter adds colour • Adds flavour • Adds moisture • Traps air with sugar during creaming • Increase keeping qualities/extends shelf life • Fats affect texture e.g. shortening e.g. rubbed in farmhouse cakes • Eggs: • Adds colour • Adds nutrients • Enriches • Coagulates on cooking (allow binding) • Raising agent • Emulsification • *Can give credit for examples of specific ingredients/cake making methods

14. Marks awarded as follows: • The candidate has a basic but possibly confused grasp of cake making ingredients. This candidate does not have a clear idea of what s/he is writing about Little structure in response, several errors in spelling, grammar and punctuation. • 0-3 marks • The candidate has some knowledge of cake making ingredients but there will be some clarity of understanding. This candidate know what s/he is writing about but is confused. Fairly well structured answer with correct use of some Design Technology terminology and only a small number of grammatical errors. • 4-6 marks • The candidate has a thorough understanding of cake making ingredients and has provided relevant information to support the knowledge shown. This candidate knows what s/he is writing about and provides clear evidence of understanding. Response is well structured with a good use of appropriate Design Technology terminology. Good use of grammar, punctuation and spelling. • 7-8 marks

15. Describe ways to make sure that sensory testing is fair. (6)

16. 3. ( b ) Describe ways to make sure that sensory testing is fair. • Answers may be several simplistic facts about fair testing or extended answers giving reasons why the actions are taken. Clear instructions must be given before the test begins. • Blind testing/labelling of samples/random codes/random order/to disguise products • Sips of water in between tastings/avoids duplicating of flavours /fresh palate • Control samples/similar sized samples/to evaluate samples against • One variable at a time/so accuracy of results • Lighting booths/so colours/appearance is not deflected/no distractions in environment • No talking/communicating with other testers/no sharing/bias of results • Results recorded/use different/range of testers • Marks awarded as follows: • The candidate has a basic understanding of fair testing. This candidate does not have a clear idea of what s/he is designing. • 0-2 marks • The candidate has some knowledge of fair testing. This candidate knows what s/he is writing about but is confused in part. • 3-4 marks • The candidate has a thorough understanding of fair testing and has provided relevant explanations to support the knowledge shown. This candidate knows what s/he is designing and provides clear evidence of understanding. • 5-6 marks

17. Explain why consumers choose to buy takeaway products instead of making the food themselves. (5)

18. 5. ( a ) (i) Explain why consumers choose to buy takeaway products instead of making the food themselves. • Lack of skills • Lack of time and effort/busy lifestyles make takeaways convenient as instant food little cooking or preparation needed • Quick and easy • Availability of take away foods • Prefer tastes of takeaway • Convenient for gatherings/special occasions/parties • Wide selection multicultural options available • Consumer may lack skills needed/food expertly cooked by specialist chefs with knowledge of special equipment/methods etc. • Some takeaways specialise in different dietary needs and can be helpful for consumer dealing with different needs. E.g. gluten free. • Takeaways may prove cheaper than buying all ingredients needed. • Less clearing up/washing up • Other relevant answers

19. Marks awarded as follows: • The candidate has a basic but possibly confused grasp of consumers choices does not have a clear idea of what s/he is writing about • 0-1 marks • The candidate has some knowledge of consumer choices less clarity of understanding. The candidate knows what s/he is writing about but is confused in part. • 2-3 marks • The candidate has a thorough understanding and has provided relevant advantages to support the knowledge shown. This candidate knows what s/he is writing about and provides clear evidence of understanding. • 4 marks

20. Explain some of the disadvantages of takeaway foods. (4)

21. 5. ( a ) (ii) explain some of the disadvantages of takeaway foods. • Often seen as unhealthy/often high in fat and salt • Some takeaways thought to contribute towards health problems/not helpful for consumers wanting healthier options • Packaging to deal with • Price considerations: expensive to buy, but some can be cheaper than buying individual ingredients to make at home • Often use artificial additives • May need to travel to buy • May not have what you like • No control over outcomes/do not know what goes into the food • Often use large number of additives/e numbers which can be detrimental to health • Cannot guarantee freshness/quality • May cause food poisoning if not cooked/stored/reheated safely or hygienically • No control over source of foods/suppliers • Some people e.g. young generation are over reliant on takeaways and therefore do not learn cooking skills.

22. Marks awarded as follows: • The candidate has a basic but possibly confused grasp of consumer choices does not have a clear idea of what s/he is writing about • 0-1 marks • The candidate has some knowledge of consumer choices less clarity of understanding. The candidate knows what s/he is writing about but is confused in part. • 2-3 marks • The candidate has a thorough understanding and has provided relevant advantages to support the knowledge shown. This candidate knows what s/he is writing about and provides clear evidence of understanding. • 4 marks

23. Discuss a range of religious and cultural needs that manufacturers must consider when designing new food products. Include examples of different multicultural foods in your answer. (10)

24. Discuss a range of religious and cultural needs that manufacturers must consider when designing new food products. Include examples of different multicultural foods in your answer. • For example: • Religious preference • Following of religious food laws e.g. banned ingredients • E.g. Islam, Judaism no pork, food prepared in particular way e.g. halal, kosher, special butcher • Hindus do not eat beef as cows are considered sacred • Most Buddhists are vegetarian due to belief that pain inflicted will be reflected on you • Christian celebrations e.g. fasting for lent, Easter, Christmas • Muslims dietary laws found in holy book Qu’ran and pork/pork products are forbidden. • Muslims will only eat Halal meats slaughtered in a prescribed manner • Jewish food laws means only kosher foods are consumed and animals are slaughtered in ritualistic manner. Now allowed shellfish and pork • Rastafarian's strict L’tal no pork/fish over certain size, and eat plenty of fruit and veg • Sikh’s mainly vegetarians, rarely drink tea/coffee/alcohol • Festivals often mean specialtiy foods need to be served or removed from diets during these time. E.g. Divali, Ramadam, Eid ulFitr, Christmas, Jewish passover, Easter… • Other relevant responses

25. Cultural preferences • Use of ingredients native to the consumers country • E.g. names of national dishes/foods and name of country • Use of cooking methods native to country • Vegetarian /Vegan must link to religion/beliefs/culture • Special festivals e.g. Christmas, Shrove Tuesday pancakes • Candidates should be credited with discussion on multicultural ingredients, national and regional influences on diet and food choices e.g. British,/European, Indian, Chinese etc. • Allow 1 mark for culture/religion • Allow 1 mark for explanation • If candidate presents a list of religions/cultures with examples of preferred foods, award a max of 7 marks. • For the top mark range, candidates need to show a thorough/detailed understanding of the requirements and what the manufacturer needs to consider. This may include dishes for specific times of year, festivals, cooking methods. Refer to holistic marking.

26. Marks awarded as follows: • The candidate has a basic but possibly confused grasp of religious and cultural issues. This candidate does not have a clear idea of what s/he is writing about. • 0-4 marks • The candidate has some knowledge of causes of religious and cultural issues but there will be less clarity of understanding. This candidate knows what s/he is writing about but is confused in part. • 5-7 marks • The candidate has a thorough understanding of religious and cultural issues and has provided relevant explanations to support the knowledge shown in both sections. This candidate knows what s/he is writing about and provides clear evidence of understanding. • 8-10 marks

27. Explain why many consumers are concerned about the amount of food packaging used by manufacturers. (7 marks)

28. 6 (a) How can consumers make environmentally friendly choices when shopping for food products? [7 marks] *Fairtrade and Free range products are not environmental but Ethical decisions and therefore are not creditable for this question. Extra credit may be given for extended responses e.g. key term which is extended by an explanation or example of its meaning as shown here: • Sustainability (key term) / is food production that aims to preserve the world's natural resources for future generations.(extension) • May include a definition of ‘environmentally friendly’ e.g. not harmful to /risk to the earth, earth friendly and may give example. • Choose food products with little or no packaging / avoid heavily packaged products. • Seasonal foods means foods that are in season. • Seasonal / local food use reduces food miles. • Food miles /means the distance that food travels from where it is grown to where it is bought./This is an environmental concern because of the CO2 emissions from transport. • Sustainability/ is food production that aims to preserve the world's natural resources for future generations. • Buy single larger sizes instead of smaller individual portions.

29. • Buy organic produce / Organic foods have been grown without the use of chemical fertilisers or pesticides. • Buy farm assured foods (Red Tractor) / Farm assured means that the farms and food companies meet high standards of food safety and hygiene, animal welfare and environmental protection. • Avoid GM or irradiated foods. / Genetically modified food is grown with genetic manipulation technology. Some people consider this a risk to the environment and choose GM-free products. • Use own shopping bags instead of plastic carriers / free shop buses to reduce transport / emissions. • Select food that come from sustainable sources / may give examples, e.g. fish stocks. • Select local foods/farmers shops with few food miles / reduces emissions / walk/cycle to shops instead of using transport. • Only buy quantities needed / so wastage is less. • Choose food that are not packaged or have little packaging. • Choose biodegradable packaging materials / that will break down naturally over time. • Other relevant answers.

30. No answer worthy of credit. 0 marks The candidate has basic answers. This candidate does not have a clear idea of what s/he is writing about. 1 – 2 marks The candidate has some knowledge but there will be less clarity of understanding. A small range of simplistic, correct answers and/or some extended correct answers may be given. Response may cover only the packaging of food products in relation to environmentally friendly issues. 3 – 4 marks The candidate has a thorough understanding and has provided a range of simplistic, relevant answers support the knowledge. Responses may be related to both food and packaging in linked to environmentally friendly issues. Some answers may be extended and show greater detail. 5 – 7 marks

31. Explain what is meant by Fairtrade and discuss why sales of Fairtrade products have increased. 8 marks

32. Marking guidance For full marks to be awarded candidates must ‘explain’ what is meant by Fairtrade and discuss sales trend. *Reminder: QWC is also assessed in this question. Explanation:  Enables workers -producers – farmers / to improve their position and have more control over their lives.  Supports paid a fair terms of trade /guaranteed price for their products  Both here and in the developing world  Requires companies to pay sustainable prices/never lower than market price.  Ensures better working conditions  Supports local sustainability / most products are from physically traceable sources  Ensures a reasonable standard of living for workers in poorer developing countries – profits used to build schools, medical centres, homes and ensure clean water is available.  Addresses injustices of conventional trade/which discriminates against poorest/weakest producers.  Many Fairtrade cooperatives reinvest profits in health, community and education projects in local areas.  Fairtrade labelling international (FLO) sets all standards for fair trade.  Use the Fairtrade mark on products/to guarantee they have been certified against Fairtrade standards.

33. Sales trends:  Consumers are more aware of human rights / want to support a good cause  Therefore buy more products where human rights are recognised  Increasing range of Fairtrade products now available on sale.  More supermarkets now sell Fairtrade products increasing awareness.  Media coverage increases awareness  Celebrity campaigns increase awareness  Internet information/website informs consumers  Products are recognised by the FAIRTRADE Mark.  May give examples of Fairtrade products, e.g. bananas, fruit juices, dried and fresh fruit and vegetables, chocolate, cocoa, cereal bars, biscuits, nuts, rice, spices, wine. Also covers non-food products e.g. Beauty products, cut flowers, sports balls and ornamental plants.

34. Marks awarded as follows: Mark Range: No answer worthy of credit. 0 marks The candidate has a basic but possibly confused grasp of Fairtrade. This candidate does not have a clear idea of what s/he is writing about. Little structure in response, several errors in spelling, grammar and punctuation. 1 – 3 marks The candidate has some knowledge of Fairtrade but there will be less clarity of understanding. Fairly well structured answer with correct use of some terminology and only a small number of grammatical errors. 4 – 6 marks The candidate has a thorough understanding of Fairtrade and has provided relevant explanations to support the knowledge shown in both sections. This candidate knows what s/he is writing about and provides clear evidence of understanding. Response is well structured with a good use of appropriate design Technology terminology. Good use of grammar, punctuation and spelling. 7 – 8 marks