GCE D&T Legacy Examiners Report 2009 - kcse past papers | 2013 ...

DT4 – FOOD TECHNOLOGY
Principal Examiner:
Mrs Karen Brassington
General Comments
There was a wide range in the quality of responses, but generally clear progression from AS
to A2 was seen. A number of centres had clearly covered the specification to a very good
standard with all or most of their candidates answering questions to a consistently good
standard.
A number of candidates used essay plans and a number also jotted down notes for some of
the section A and B questions. Only one candidate did not answer the correct number of
questions. Generally candidates appeared to make good use of their time across the paper.
There were very few occasions this year where candidates appeared not to have read the
question properly.
Many candidates seemed to have a good level of knowledge of how food products are
produced within an industrial setting with a good number writing their best responses for the
questions on JIT, standardised components, CAMM and cross-contamination. A number
referred to work experience placements they had done which had clearly given them a first
hand insight into food production on a large scale.
Q.1 (a) Explain the terms qualitative and quantitative testing, used in thedevelopment
of food products.
(b)
Give one example of how each test is used to develop food products
A number of candidates appeared to understand the terms, but found difficulty in
explaining them clearly. Many of these would have been helped by including
examples of qualitative and quantitative testing. A few mixed the terms up. Many
candidates seemed to slightly overlook b) and did not really explain how the tests are
used to develop food products.
Q.2 Describe two factors that demonstrate how incremental improvements can have a
positive impact on the life cycle of a named food product.
This was one of the less popular questions on the paper. The better responses very
clearly focussed on a named food product, these generally being confectionary
items.
Q.3 Food materials can be cut and formed in many ways. State two advantages of
cutting and forming food materials by:
(a)
Hand
(b)
Using a CAMM machine.
This was perhaps the most popular question on the paper and was generally quite
well done. Generally candidates were able to explain a wider range of advantages of
cutting and forming by hand with the advantages of using CAM generally confined to
uniformity and speed.
22