2013 Syllabus - Cambridge International Examinations

5. Practical 2: Practical test5.1 Practical test administrationCentres should give examiners access to the Confidential Instructions, a generic mark scheme (see section5.2) and a specific mark scheme for Choice and Results for the relevant exam session.Candidates are given specific test questions according to the Confidential Instructions. They are expected tocomplete three Preparation Sheets within the planning time limit of 1 hour 30 minutes.On the day of the Planning Session for the practical exam, each candidate is given the specific test chosenfor them and three carbonised Preparation Sheets:• Page 1 – Plan of work (see section 7.1);• Page 2 – Time plan (see section 7.2);• Page 3 – Shopping list (see section 7.3).Page 1 – Plan of workCandidates list the names of the dishes they have chosen in the correct order to answer the questionset. Next to each named dish they must give a list of the exact amounts of ingredients required to makethe dish.Page 2 – Time planCandidates must show clearly how they plan to cook their chosen dishes within the time limit of 2 hours30 minutes. For each dish, they must include methods, cooking times, temperatures, washing up andserving details. They must show a sensible sequence for serving the dishes (hot, if required) at the endof the test time. Candidates should list any special points such as special tools, time preparation andconsistencies.Page 3 – Shopping listCandidates must list the correct total quantities of all ingredients in the sections for the different typesof foods. In the section for special equipment, they should list items like cooking dishes, serving dishes,etc.At the end of the planning session, the Centre should separate the carbonised sheets. Centres should keepthe top copies of all three sheets securely and should make them available to the examiner. The examinermust mark these sheets before the actual cooking.Centres should keep Pages 1 and 2 of the duplicate securely and return them to the candidates on the dayof the practical exam so that they can be used during cooking.Centres should give Page 3 (Shopping list) to the teacher as soon as it is completed, so that he or she canorder ingredients for each candidate.Cambridge IGCSE Food and Nutrition 0648. Examination in June and November 2013.14