University of Cambridge International Examinations International General Certificate of Secondary Education
University of Cambridge International Examinations International General Certificate of Secondary Education
University of Cambridge International Examinations International General Certificate of Secondary Education
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UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS
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International General Certificate of Secondary Education
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*8971484573*
*2008*
Write your Centre number, candidate number and name on all the work you hand in.
Write in dark blue or black pen.
For Examiner's Use
You may use a soft pencil for any diagrams or graphs.
Do not use staples, paper clips, highlighters, glue or correction fluid. 1
DO NOT WRITE IN ANY BARCODES.
2
Section A
Answer all questions.
3
You are advised to spend no longer than 45 minutes on Section A.
Section B
4
Answer all questions.
Section C
5
Answer either Question 9 or Question 10.
6
At the end of the examination, fasten all your work securely together.
The number of marks is given in brackets [ ] at the end of each question or part
question. 7
10
Total
IB08 06_0648_01/3RP
© UCLES 2008 [Turn over
2
SECTION A For
Examiner's
Use
Answer all questions.
[2]
1 2
3 4 [2]
4 [4]
[1]
1 2
3 4 [2]
[1]
1 2 [1]
[5]
3 [3]
1 2
3 4 [2]
[1]
[2]
(e) Identify the vitamin that helps the absorption of calcium. For
Examiner's
Use
[1]
1 2
3 4 [2]
4 It is recommended that the amount of saturated fat in the diet should be reduced.
[3]
(b) Suggest four ways to reduce the amount of fat in the diet.
4 [2]
5 State, with reasons, the special nutritional needs of young children. For
Examiner's
Use
[6]
Section B For
Examiner's
Use
Answer all questions.
6 (a) State four reasons for serving sauces and give an example for each reason.
Reason 1
Example 1
Reason 2
Example 2
Reason 3
Example 3
Reason 4
Example 4 [4]
25g flour
25g margarine
250 ml milk
50g cheese
Describe, with reasons, how to make cheese sauce by the roux method.
[4]
2 [1]
Reason 1
Reason 2
Reason 3
[3]
(e) Identify three different ways to reduce the amount of fat in the cheese sauce.
3 [3]
6 [3]
1 2
3 4 [2]
[4]
(d) Identify three different types of flour. State two facts about each flour and give one
example of its use.
[6]
4 [2]
(i) State and explain four rules to follow when freezing food at home.
Rule 1
Rule 2
Rule 3
Rule 4
[4]
[1]
[3]
(iv) Identify the information which should be stated on a frozen food label. For
Examiner's
Use
[2]
[3]
Section C For
Examiner's
Use
Answer either Question 9 or Question 10.
9 Discuss the ways in which money, time and fuel can be saved when planning, preparing
and cooking food. [15]
OR
10 Discuss the advantages and disadvantages of convenience foods and suggest ways of
including them in family meals. [15]
For
Examiner's
Use
For
Examiner's
Use
BLANK PAGE
0648/01/M/J/08
15
BLANK PAGE
0648/01/M/J/08
16
BLANK PAGE
Permission to reproduce items where third-party owned material protected by copyright is included has been sought and cleared where possible. Every
reasonable effort has been made by the publisher (UCLES) to trace copyright holders, but if any items requiring clearance have unwittingly been included, the
publisher will be pleased to make amends at the earliest possible opportunity.
University of Cambridge International Examinations is part of the Cambridge Assessment Group. Cambridge Assessment is the brand name of University of
Cambridge Local Examinations Syndicate (UCLES), which is itself a department of the University of Cambridge.
0648/01/M/J/08