Year 10 or 11 how to understand the exam questions with examples

1. Understanding the exam paper.
STATE – simple answer and usually one word answer.
State the name of the equipment that is used to check the temperature
of chilled foods. (1 mark)
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State 4 control checks when preparing and cooking bread. (4 marks)
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REASONS – state and then justify.
Give 2 reasons why cereal bars have become more popular. (2 marks)
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GIVE – usually starts a sentence of a reason or why question.
Give 2 ways manufacturers consider environmental issues when designing
and making packaging. (2 marks)
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EXAMPLES – they must be different.
BAD EXAMPLE:
Give 2 ways that a manufacturer could promote a product. (2 marks)
TV
Adverts
These are the same answer, they aren’t different enough.
GOOD EXAMPLE:
TV
Handing out sample in a supermarket

2. EXPLAIN – full sentences and maybe use an example.
Computers are often used in batch production. Explain how CAD can
improve the quality of the packaging. (2 marks)
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Explain 2 nutritional benefits of eating a variety of fruit and vegetables
each day. (2 marks)
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FUNCTION – what is the job?
Manufacturers add preservatives and emulsifiers in food products.
Explain 1 function of preservatives and 1 function of emulsifiers. (4
marks)
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EVALUATE – give 2 points of view.
A 14 year-old boy’s packed lunch consists of the following:
Cheese sandwich with white bread
Packet of crisps
Chocolate bar
Apple
Can of coke
Evaluate his packed lunch. (6 marks)
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3. BENEFITS/LIMITATIONS – advantages and disadvantages.
Give 2 benefits to a manufacturer of using repetitive flow production. (2
marks)
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Give 2 limitations to a manufacturer of using repetitive flow production.
(2 marks)
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DESCRIBE – long sentences and be descriptive.
Describe how freezing increases the shelf life of vegetables. (2 marks)
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DISCUSS – PEE Point, evidence and explain. Always 6 mark questions.
Discuss the implications to the consumer of buying a cook chill product.
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Discuss the implications of the use of additives in food products.
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