2013 Syllabus - Cambridge International Examinations

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7.3 Preparation for the Practical ExaminationPage 3 – Shopping ListSYLLABUSCOMPONENTCentre NumberCandidate NumberCentre NameCandidate NameJune/November 2 0 1 3 Test NumberMilk & milk products Fruit & Vegetables Fresh fish, meat & poultryCereals & cereal productsCanned, frozen & packaged foodsCondiments & SpicesOther ingredientsMark with a * items brought from homeSpecial equipment and/or serving dishesWMS/CW/SL
7.4 IGCSE Practical Examination Working MarksheetCentre NumberCentre NameJune/November 2 0 1 3 Examiner's NameCandidate Number Candidate Name Test NoPlanningMethod of workingMark AvailableChoice 20(i) 5(ii) 1 102 53 34 35 2(iii) 2Total 50GeneralapproachManipulation 20Consistency 10Hygiene andeconomy55+5MarkAwardedOvenmanagement5Tidy andmethodical5Total 55Dishes chosenQuality/results: flavour/texture/edibilityMark available for each dishMarkawardedeach dishNameMarksServing and appearanceTotal 35Serving 5Appearance 5Total 10Total 150SCALEDMARK100WMS2190648/2/CW/I
Page 1: SyllabusCambridge IGCSE Food and Nu
Page 4: 8. Additional information .........
Page 7 and 8: 1. Introduction1.2 Why choose Cambr
Page 9 and 10: 2. Assessment at a glanceCambridge
Page 11 and 12: 3. Syllabus aims and objectivesFood
Page 13 and 14: 3. Syllabus aims and objectivesAKno
Page 15 and 16: 4. Syllabus contentTopic1 An unders
Page 17 and 18: 4. Syllabus contentTopicAreas of st
Page 19 and 20: 5. Practical 2: Practical test5.2 G
Page 21 and 22: 5. Practical 2: Practical test2 Met
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Page 25 and 26: 7. Assessment forms7.1 Preparation
Page 27: 7.2 Preparation for the Practical E
Page 31 and 32: 1. 8. IntroductionAdditional inform
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2013 Syllabus - Cambridge International Examinations

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