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General Certificate of Secondary Education
Design and Technology:
Food Technology
Mark Scheme
Sample paper
Mark schemes are prepared by the Principal Examiner and considered, together with the relevant
questions, by a panel of subject teachers. This mark scheme includes any amendments made at the
standardisation meeting attended by all examiners and is the scheme which was used by them in this
examination. The standardisation meeting ensures that the mark scheme covers the candidates’ responses
to questions and that every examiner understands and applies it in the same correct way. As preparation
for the standardisation meeting each examiner analyses a number of candidates’ scripts: alternative
answers not already covered by the mark scheme are discussed at the meeting and legislated for. If, after
this meeting, examiners encounter unusual answers which have not been discussed at the meeting they are
required to refer these to the Principal Examiner.
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expanded on the basis of candidates’ reactions to a particular paper. Assumptions about future mark
schemes on the basis of one year’s document should be avoided; whilst the guiding principles of
assessment remain constant, details will change, depending on the content of a particular examination
paper.
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3
Food Technology – AQA GCSE Mark Scheme for sample paper
SAMPLE PAPER
DESIGN AND TECHNOLGY: FOOD TECHNOLOGY
MARK SCHEME
This mark scheme is intended as a guide to the type of answer expected but is
not intended to be exhaustive or prescriptive. If candidates offer other answers
which are equally valid they must be given full credit.
Responses are to be assessed according to the quality of the work rather than the
number of points included. The following level descriptors are intended to be a guide when
assessing the quality of a candidate’s response.
Low
The candidate has a basic but possibly confused grasp of the issues.
Few correct examples are given to illustrate points made. This candidate does
not have a clear idea of what s/he is writing about
Intermediate The candidate has some knowledge but there will be less clarity of
understanding. Some correct examples given to illustrate points made. This
candidate knows what s/he is writing about but is confused in part.
High The candidate has a thorough understanding of the issues and has provided
relevant examples to support the knowledge shown. This candidate knows what
s/he is writing about and provides clear evidence of understanding.
4
Section A
1
(a)
Candidates should respond by producing 2 annotated sketches.
For each sketch:

Design ideas should be for a savoury hand held pastry, which
includes a savoury filling, appeals to consumers from different
cultures and offers sensory appeal.
 Ideas should be communicated through sketches, including 2D,
3D or cross section.
Annotation should show:
 Suitability for a hand held, pastry product e.g. Non crumbly,
/greasy, small size, not too hot to touch.
 Should include a savoury filling e.g. meat, poultry, egg,
cheese, fish, and vegetable based ingredients.
 Suitability for providing sensory appeal e.g. aroma, colour,
texture, shape, variety of flavours, finishing techniques….
 Appeal to consumers from different cultures e.g. may refer to
use of spices, multicultural ingredients e.g. curry, sweet and
sour flavours, range of vegetables used, sweet potatoes, halal
meats...
 Credit may also be given for extra design information e.g.
 Finishing techniques, cooking / preparation methods, portion
control.
Marks awarded as follows:
For each sketch:
 Sketch and/or annotation attempted but only one design
criteria met May be an inappropriate choice of product
0-2 marks

Sketch / annotation shows basic ideas for a relevant product
that meets most of the design criteria – but may not be clearly
communicated
3-4 marks
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Recognisable sketch / annotation showing good
communication of main features and fitting all the design
criteria for a relevant product
5-6 marks
2 x 6 marks
5
12 marks
Food Technology – AQA GCSE Mark Scheme for sample paper
1
(b) (i)
Candidates should produce a plan for making using the
chart given
Candidate should show an awareness of different aspects of planning
that make up a production system e.g. at least one reference to some of
the following may be included:
Hygiene and safety checks
 Personal hygiene
 Kitchen hygiene
 Food hygiene
 Safety points for workers
Stages of making
 Clear, logical schedule
 Specialist terminology-named processes
 Key times
 Key temperatures
Quality control checks
 Size/portion control
 Weighing of ingredients
 shape
 Feedback from control checks
 Finishing techniques used
*Answers may appear in any column.
*Do Not credit packaging, metal detection or bulk production as this is
a test kitchen
Marks awarded as follows:
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1
(c)
Simplistic answer giving limited or no relevant planning
0-2 marks
Some parts detailed, may not be logical, some key areas for
successful production omitted
3-4 marks
Logical planning with a range of different information
5-6 marks
Answer showing logical plans, clarity of instruction and detail
7-9 marks
9 marks
Candidates should identify a suitable material for packaging their
product
i.e. Plastics , polystyrene, paper, paperboard
Marks awarded as follows:
 Incorrect answer

0 marks
Correct answer
1 mark
6
1 mark
1
(d)
Candidates should give two reasons for choice of packaging
material e.g.
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may be thermo plastics,
moulded into shapes
Strong
cheap
Easy to stack and store
Withstands heat if heated in container
May be suitable for reheating in microwave
Withstands low temperatures of freezer
Other relevant answers
Marks awarded as follows:
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1
(e)
Incorrect answer
One correct answer
Two correct answers
0 marks
1 mark
2 marks
2 marks
Many consumers use certain products to boost their energy.
Explain how your design idea would provide consumers with
energy.
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Flour used in pastry will provide energy
Fat used in pastry will provide energy
May also mention nutrients present which will provide energy
e.g.
Carbohydrate for energy,
Fat for energy,
Vitamin B for energy
Marks awarded as follows:
For each nutrient noted:
 Incorrect answer
 Named ingredients/nutrients
0 marks
1-2 marks
2 marks
7
Food Technology – AQA GCSE Mark Scheme for sample paper
1
(f)
Explain how your chosen design idea could be developed for
consumers with different economic needs.
 Candidates should identify that economic needs relates to
financial capability of consumers.
 May change ingredients to suit economic status e.g. replace
ingredient with cheaper varieties.
 Buying ingredients in bulk reduces the cost.
 Using foods in season supports cheaper overall costs therefore
reduced prices
 Other relevant points made.
Marks awarded as follows:
 Incorrect answer
0 marks
 Answer gives basic idea for changing
1-2 marks
 Answer gives at least one change with a reason or two
changes without a reason
3 -4marks
Total marks for the question
TOTAL MARKS FOR SECTION A
8
4 marks
30 marks
30 MARKS
SECTION B
2
(a)
Research has shown an increase in the sales of frozen food
products over recent years.
Why are frozen food products popular with consumers?
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Lifestyle changes
Less family meals
Less time to prepare meals or shop for fresh foods
Lack of practical skills
Consistency of products
Introduction of new technologies/packaging enables food to
have longer shelf life
People want to try new ideas e.g. steamed frozen veg
Large variety available to meet needs of a variety of consumers
( may give examples for extra credit)
Less cooking taking place at home and in school so ready
prepared foods popular
Food out of season can be purchases
Marks awarded as follows:
 Incorrect answer
0 marks
 One or two simplistic basic answers given
1-2 marks
 Answer describes several reasons, some may be extended
answers giving full explanations
3-5 marks
5 marks
2
(b) What are the disadvantages of using frozen food products?
 Storage bulky. cost of electricity for freezers
 Lack of variety
 Increased cost over fresh foods
 Pay for packaging as well as foods
 Some lack of nutrients possible
 Need to plan ahead
 Other relevant answer
Marks awarded as follows:
 Incorrect answer
0 marks
 One or two simplistic basic answers given
1-2 marks
 Several reasons, some may be extended answers giving full
explanations
3 marks
9
3 marks
Food Technology – AQA GCSE Mark Scheme for sample paper
2
2
(c)
(d)
How do food workers ensure frozen foods are stored at safe
temperatures?
Food workers
 By keeping frozen foods in a freezer
 Regular checking of freezer temperatures
 Checking instructions for storage on food packaging
 Shutting doors /lids of freezer after use
 Checking food load line levels
 Checking frozen foods for best before dates
 Regular monitoring/defrosting
 Trained to use freezer equipment correctly
 Keeping freezers well maintained according to
manufacturers
 Use of thermometers
 may mention correct freezer temp -18/-24
 Regular monitoring
 Correctly store foods inside
 Not over packed
Marks awarded as follows:
 Incorrect answer
0 marks
 One or two simplistic basic answers given
1-2 marks
 Answer describes several reasons, some may be extended
answers giving full explanations
3-4 marks
 Detailed responses giving range of responses
5-6 marks
Explain how computers can help to monitor that freezers are
kept at the correct temperature for safe food storage.
 Monitor temperature automatically
 Sounds alarm if temperature drops below safe level
 Can be monitored 24 hours
 Without the need for staff to oversee.
 Thermostatically controlled
 Sensors may be used
 Alarms if temperatures are interrupted( e.g. power cuts)
Marks awarded as follows:
 Incorrect answer
 One correct answer showing some understanding
 Well explained detailed answer
10
0 marks
1 mark
2 marks
6 marks
2marks
2
(e)
How do food workers and consumers ensure that cooked,
frozen foods are safe to eat?
 Following manufactures instructions for cooking times
 Checking temperature of oven/microwave
 Thawing food as directed before use
 E.g. thawing chickens completely
 Using frozen food before use by date
 Identifying best before date using stock rotation of
frozen foods
 Use of a food probe
 May explain correct use of food probe e.g. checking
reading before use, prevention of cross contamination
 To check food thoroughly cooked before serving
 Personal hygiene rules followed at all times when
cooking foods
Marks awarded as follows:
 Incorrect answer
0 marks
 One or two simplistic basic answers given
1-2 marks
 Answer describes several reasons, some may be extended
answers giving full explanations
3-4 marks
Total marks for question
11
4marks
20 marks
Food Technology – AQA GCSE Mark Scheme for sample paper
3
(a)
Candidates should use the chart to identify the product that best
meets the needs for a healthier option diet.
Product A is the best nutritionally. although product B can only be
accepted with correct well explained reasons e.g. healthier option for
those consumer needing to increase weight or energy levels
Reasons for choice:
 Lower in kcals /carbohydrates
 For consumers monitoring calorie intake
 Higher in protein
 For growth and energy repair
 Lower in fat
 Therefore less impact on health related conditions e.g. heart
disease
 Higher in dietary fibre
 Improves digestions and elimination of waste.
 Lower in salt
 Reduces risk of high blood pressure
 Healthier options will help avoid future health problems
Marks awarded as follows:
For each development given.
 Incorrect answer
0 marks
 Give simple reasons why product is healthier option
1-2 marks
 Shows good knowledge of developments and reasons 3-4 marks
 Detailed information and examples given showing good
knowledge of healthy options
5-6 marks
3
(b)
Complete the chart below to describe two developments that
will improve the nutritional value of the given product.
Development ideas for an additional protein to product A
 Adding extra or different type of fish
 adding cheese to base or topping -Grated, sliced
 Chopped nuts
 Peas
 Beating an egg into the potato mixture
 Adding egg to the base
 May give reasons for choice – related to developments given
 Ingredient chosen is high in protein
 First class/HBV /LBV proteins may be credited if mentioned
 May also add functions of protein growth, energy
 Also add colour/texture/flavour to also give sensory
appeal/decorative
12
6 marks
Marks awarded as follows:
For each development given.
 Incorrect answer
 Gives an appropriate development but incorrect
 Shows good knowledge of developments
0 marks
1 -2 marks
3-4 marks
4 marks
Development ideas for improving the fibre content of product B.
 Replace flour with higher fibre content , part or whole e.g.
wholemeal flour
 Add grains to top
 Addition of nuts
 Adding vegetables to filling e.g. carrots.potatoes,peas,beans
 Reasons for choice related to developments given:
 Wholemeal flour adds fibre
 Sensory appeal allowed e.g. Addition of colour/texture
Marks awarded as follows:
For each development given.
 Incorrect answer
 Gives an appropriate development but incorrect
 Shows good knowledge of developments
0 marks
1-2 marks
3-4 marks
4 marks
Development ideas for serving suggestions that will add vitamins to a fish
pie.
 For vitamin A addition of dairy products carrots
 For vitamin B addition of cereal, potatoes, rice, pasta
 For vitamin C addition of green vegetables
 Any reasons for choice must related to serving suggestions
developments given: i.e.
Marks awarded as follows:
For each development given.
 Incorrect answer
0 marks
 Gives an appropriate development but incorrect
1-2 marks
 Shows good knowledge of developments and reasons. Will state
both ingredient and match this to correct micronutrient 3-4 marks
4 marks
13
Food Technology – AQA GCSE Mark Scheme for sample paper
3
(c)
Explain one way a fish pie product could contribute towards 5 a day.
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5 a day refers to diets providing 5 portions of fruit and/or
vegetables a day
Fish pie could contributes to this by providing
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Addition of any vegetables
e.g. carrots , leeks, swede, sweetcorn, onion,
additions can be to topping or filling
Do not accept potatoes*
Marks awarded as follows:
For each development given.
 Incorrect answer
 Response explains what 5 a day means
 Example given of how fish pie contributes
0 marks
1 mark
2 marks
Total marks for question
14
2 marks
20 marks
4
(a)
Explain why a biscuit manufacturer may use the following
(a) (i)
A piping bag and nozzle
answers may refer to
 shape
 portion size
 colour/attractive/appealing
 different sizes /methods can add interest
 Even topping compared to hand
 Consistency can be maintained with skilled worker
Marks awarded as follows:
 Incorrect answers
 Some detail given in answers
 Several correct responses given some in detail
0 marks
1-2 marks
3 marks
3marks
(a) (ii)
Digital scales
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Consistency
Less errors made
compared to human error
Accuracy
to very small numbers
less skilled workforce
mixture can be repeated accurately
Marks awarded as follows:
 Incorrect answers
 Some detail given in answers
 Several correct responses given some in detail
0 marks
1-2 marks
3marks
3marks
(a)(iii)
Food additives
May mention different types of food additives used in
biscuit manufacturer e.g.
 Preservatives
 To extend shelf life
 Colourings
 To add colour
 Natural/artificial flavourings
 To add flavour e.g. lemon
 Emulsifiers
 Bulking agents etc
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15
Food Technology – AQA GCSE Mark Scheme for sample paper
Marks awarded as follows:
 Incorrect answers
 Some detail given in answers
 Several correct responses given some in detail
0 marks
1-2 marks
3-6 marks
6marks
4
(b)
Why is a manufacturing specification used in the food industry?
 List of points to be followed
 to enable product to be made identically
 without workers referring back to the designers
 Allows for consistency of production
Marks awarded as follows:
 Incorrect answers
marks
 Some detail given in answers
marks
4
(c)
0
1-2
2marks
List six items of information that may be included in a
manufacturing specification for a prototype chocolate biscuit
Manufacturing specification may give any of following:
Covering either biscuit or coating
 Temperatures
 Times
 Thickness of chocolate
 Thickness of biscuit
 Ingredients to be used
 Quantities of ingredients to be used
 Equipment
 Control checks
 Storage details
 Nutrient content e.g. 4% fat
 Final selling price
Up to 6 specification points. May be presented as simplistic one
word answers, detailed descriptions or a generic responses
covering biscuits in general or related directly to a chocolate
biscuit.
Marks awarded as follows:
 Incorrect answers
 Up to 6 correct responses given some in detail
0 marks
1-6 marks
6marks
20 marks
Total marks for the question
16
5
(a)
Explain why the following ingredients are used in a cake mixture.
Castor sugar :
 Finer than granulated
 Easier to mix in
 More even texture
Baking powder
 To give rise to the mixture
 Aerates mixture
 Without this mixture would remain flatter
 Used in place of SR flour
Eggs
 Provide enrichment
 Raising properties
 Add colour to mixture
Marks awarded as follows:
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5
(b)
Incorrect answer
0 marks
Answer gives some correct simplistic answers
1-2 marks
Shows good knowledge of ingredients
3-4 marks
Shows good knowledge of reasons why ingredients are used. Some
responses may be in more detail than others but a correct response is
given in each area.
5-6 marks
Candidates complete the table below to show the causes of each
problem and how each problem may be prevented.
Problem
Cause
Prevention
An orange pip is
found in the cake
-control checks not
completed
-no visual checks
made
- Regular monitoring
via control checks
-Training for staff
-sieving juice before
adding to mixture
Unskilled staff
The top of the cake
cracks open
-Incorrect weighing of
ingredients
-insufficient control
checks
- temperature of oven
too hot
-Cooked too quickly
-Insufficient mixing
in of baking powder
17
- weigh using
digital/electronic
scales
- temperature checks
-thorough mixing of
ingredients
6 marks
Food Technology – AQA GCSE Mark Scheme for sample paper
Marks awarded as follows:
For each problem given.
 Incorrect answer
0 marks
Answer gives correct cause,
1 mark
 Shows good knowledge of both cause and how to prevent the
problem happening again
2 marks
2 x 2 marks
( c)
4 marks
The results of control checks made on batches of fruit cakes are
shown below.
Identify the cause of contamination in each example
 Mould = biological contamination
 Metal detector = physical contamination
 Ph test = chemical contamination
Marks awarded as follows:
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
Incorrect answer
Correct answers given as above 3 x 1 marks
0 marks
1-3 marks
3marks
Mould:
 visual checks
 Temperature control
 Keep covered to prevent cross contamination
 Checking date mark on ingredients
Metal detector:
 Checking visually
 Routine maintenance of equipment
 Checks no lose or damaged parts on equipment used
 Not using staples in food packaging
Ph
 Checking on ingredient used
 Correct proportions
 Staff training
Marks awarded as follows:

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Incorrect answer
Correct answers given as above 3 x 1 marks
0 marks
1-3 marks
3marks
18
5 (d)
Explain why some control checks are made by computers.
 Accuracy
 Less human error
 Eliminates danger for some checks
 Computers can carry out checks 24 hours a day
 Need for less staff therefore cheaper (although initial set up costs
higher)
 Credit specific examples e.g. ph
 Saves manufacturer time
Marks awarded as follows:

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Incorrect answer
0 marks
Answer gives some methods, or some answers may be
in detail
1-2 marks
Shows good knowledge of several ways consistency is gained.
3-4 marks
4 marks
Total marks for the question
20 marks
19
Food Technology – AQA GCSE Mark Scheme for sample paper
6
(a)
Explain what is meant by the following terms:
Free range foods
 Foods that are produced allow animals to live in natural conditions
 E.g. free range chickens/eggs
 Allowed to live outside
 Not battery cages
 Humane conditions
Marks awarded as follows:
 Incorrect answers
 Some detail given in answers
marks
 Several correct responses given some in detail
marks
6
(b)
0 marks
1-2
3
3marks
Food miles
 Concerns over distance food travels
 Damaging chemicals used to keep foods in good condition.
 Pay less for product but not always cheaper. often more
expensive
 Air miles concern over distance food travels increasing
pollution
 May not be available in your home areas.
Marks awarded as follows:
 Incorrect answers
 Some detail given in answers
 Several correct responses given some in detail
0 marks
1-2 marks
3 marks
3marks
6
(c)
Sustainable food sources
 Foods that can be reproduced in the future
 Methods of farming used to ensure food source does not run out
 Does not endanger future food production or put food source in danger
 E.g. fish stocks, sea fishing quotas
Marks awarded as follows:
 Incorrect answers
 Some detail given in answers
 Several correct responses given some in detail
marks
0 marks
1-2 marks
3-4
Total marks for question
TOTAL MARKS FOR SECTION B
Total marks for paper 120
20
4marks
10marks
90 MARKS