6036Q2 FOOD TECHNOLOGY AND DESIGN SPECIMEN

Extracted Content: 6036Q2 FOOD TECHNOLOGY AND DESIGN SPECIMEN

Page 1

Extracted Text

ZIMBABWE SCHOOL EXAMINATIONS COUNCIL

General Certificate of Education Advanced Level

FOOD TECHNOLOGY AND DESIGN 6036/2

PAPER 2 Practical Test

SPECIMEN PAPER
Planning Session: 1 hour 30 minutes
Practical Test: 4 hours
Additional materials:
Carbonised sheets

TIME: Planning Session: 1 hour 30 minutes
Practical Test: 4 hours

INSTRUCTIONS TO CANDIDATES

This paper consists of five questions. Read the questions carefully and choose any one question.

Write your name, Centre number, candidate number and the number of the question you have chosen
on the carbonised sheets provided.

Read the whole question before attempting to answer it.

INFORMATION FOR CANDIDATES

All questions carry the same marks.

This specimen paper consists of 3printed pages and 1 blank page.

Copyright: Zimbabwe School Examinations Council, Specimen Paper.
@ZIMSEC SPECIMEN PAPER [Turn over

---

Page 2

Extracted Text

Planning Session: One and half hours

Food tables and recipe books may be used during the planning session. Recipe cards can be
used during the practical examination.

Use carbonised sheets provided for all written work: (i) Choice of dishes

(a)
6b)

©

(d)
(e)

di Time Plan
(iii) Shopping List

(iv) Justification

Choose your test.

List the dishes chosen, give source of recipes and state the quantity of main basic
ingredients. Repetitive skills should be discouraged.

Make a time plan stating briefly preparatory work to be done in the first 30 minutes of
the practical work.

Prepare a list of ingredients to show the total quantities required.

Justify reasons for choice of dishes, stating relevant nutritional information and
calculations if required.

At the end of the planning session give this question paper and all the planning sheets
to the supervisor. Copies of the planning sheets will be given to you for reference
during the practical examination.

If you wish to change your time plan you must consult the examiner.

Menu Cards should be prepared in your own time before the practical examination.

Answer one of the following Tests.

Each test carries 100 Marks.

6036/2 SPECIMEN PAPER

---

Page 3

Extracted Text

(b)

(a)

(b)

(a)

(b)

(a)

(b)

(a)

(b)

The use of modern technology will be an added advantage

The diet of a lactating mother should meet the demands of breastfeeding.
Design and prepare four different dishes which the lactating mother can share
with the rest of the family.

Prepare, cook and serve an attractive and skilful main dish which demonstrates
the use of a labour saving device.

Soya bean is a source of cheap and high biological value protein.

Design, prepare and serve four skilful dishes to demonstrate the use of soya
products in family meals.

Prepare, cook and serve an attractive and skilful main dish which demonstrates
the use of labour saving device.

High biological value protein foods are an essential part of a well-balanced
diet.

Design and prepare four dishes to demonstrate the use of different sources of
high biological value proteins.

Prepare, cook and serve an attractive and skilful main dish to demonstrate the
use of labour saving device.

Food can be cooked, packaged and frozen for future use. Design, prepare and
pack two savoury dishes and two sweet dishes to demonstrate the use of
different packaging materials suitable for freezing.

Prepare, cook and serve an attractive and skilful main dish to demonstrate the
use of labour saving device.

Fruits and vegetables can be used to add variety, colour and interest to dishes.
Design and prepare four different dishes, two savoury and two sweet to

demonstrate how they can be used in family meals.

Prepare, cook and serve an attractive and skilful main dish to demonstrate the
use of labour saving device.

6036/2 SPECIMEN PAPER

---

Page 4

Extracted Text

6036/2 SPECIMEN PAPER

---