Level 5 exemplar and comments Sample1: 1 B 1(a) · Sample1: Paper 1 Section B Question1(a) Comments Thecandidate is able to suggest two different designideas with well‐labelled

Level 5 exemplar and comments Sample 1: Paper 1 Section B Question 1(a)

Paper 1 Section B Question 1(a)

1. You are planning a cooking course for a local tourism organization to promote Chinese culture. Suggest one food item to meet the following specifications:

• suitable for ovo-lacto vegetarians • savoury in flavour • high in proteins • involving different preparation skills

(a) Sketch and label two different design ideas for the food item which meet the above specifications.

(8 marks) (b) Specify and evaluate one of your design ideas in (a).

(4 marks)

Comments

The candidate has analysed the situation and applied related knowledge; the two different design ideas for a cooking course to promote Chinese culture are presented with well-labelled sketches, showing the ingredients used and a brief explanation of how each dish meets the specifications.

Level 5 exemplar and comments Sample 2: Paper 1 Section B Question 1(b)

Paper 1 Section B Question 1 (b)

1. You are planning a cooking course for a local tourism organization to promote Chinese culture. Suggest one food item to meet the following specifications:

• suitable for ovo-lacto vegetarians • savoury in flavour • high in proteins • involving different preparation skills

(a) Sketch and label two different design ideas for the food item which meet the above specifications. (8 marks)

(b) Specify and evaluate one of your design ideas in (a). (4 marks)

Comments

The candidate demonstrates sound knowledge and understanding of theories on food commodities in suggesting dishes for ovo-lacto vegetarians. The evaluation on design idea 2 in terms of suitability, nutritive value, flavour and preparation skills involved is appropriate in meeting the specifications of the question.


Paper 1 Section B Question 2(b)

2. (b) Suggest a well-balanced two-course lunch for an elderly who suffers from high blood pressure. Give reasons for your choice. (6 marks)

Comments

The candidate’s suggested dishes show a clear understanding of the meal pattern of a 2-course Chinese meal. The needs of the elderly with high blood pressure and nutritional balancing of the menu are well explained.

Level 5 exemplar and comments Sample 4: Paper 1 Section C Question 6(a)

Paper 1 Section C Question 6. (a)

Compare the nutritional components

of cow’s milk and soya milk. (4 marks)

Comments

The candidate explains the differences and makes clear comparisons between cow’s milk and soya milk in terms of nutritive components, showing understanding of the relevant terminology.

Level 5 exemplar and comments Sample 5 : Paper 2 Section C Question 15

Paper 2 Section C Question15.

15. In the past, dim sum items were only found in Chinese restaurants. Nowadays they can be found in various pre-packaged forms in supermarkets. Give an account of the recent development of pre-packaged dim sum. (15 marks)

Comments

The candidate has shown he/she can apply his/her analytical skills and comprehensive knowledge to unfamiliar contexts, synthesizing and discussing a range of factors contributing to the recent development of pre-packaged dim sum in Hong Kong. Ideas are communicated clearly and relevant examples are given to support the main points.

Level 4 exemplar and comments Sample 1:Paper 1 Section B Question 1(a)

Comments

The candidate has analysed and applied related theoretical concepts and suggests two different design ideas that fulfill the specific requirements as stated in the question. Sketches are labelled clearly with the name of the dishes and the ingredients used. However, a brief explanation of how each labelled ingredient meets the specifications is not fully complete.


Comments

The candidate’s evaluation of design idea 2 in terms of suitability, nutritive value, flavour

and preparation skills involved is appropriate in meeting the specifications of the question.

Level 4 exemplar and comments Sample 3: Paper 1 Section C Question 5

(5 marks)

Paper 1 Section B Question 5

5. How do contemporary lifestyles in Hong Kong affect the eating habits of families?

Comments

The candidate shows a good understanding of contemporary lifestyles in Hong Kong and analyses how these lifestyles may affect eating habits among family members.

Paper 1 Section B Question 7(a) (ii)

(a) Mary, aged 50, has consumed 50g of each of the above biscuits.

(i) Calculate her intake of saturated fat and sodium for each biscuit. (2 marks)

(ii) With reference to the Food Pyramid, compare and comment on Mary’s intake of saturated fat and sodium from the two biscuits. (3 marks)

Level 4 exemplar and comments Sample 4:Paper 1 Section C Question 7(a)(ii)

Comments

The candidate is able to compare and relate his/her answers with reference to the Food Pyramid, as required by the question.


Comments

The candidate is able to suggest two different design ideas with well‐labelled sketches, showing the name of the dish and the ingredients used, but fails to give a brief explanation of how each labelled ingredient meets individual specifications.


Comments

The candidate’s evaluation of design idea 1 in terms of suitability, nutritive value, flavour and preparation skills involved is appropriate in meeting the specifications of the question.

Level 3 exemplar and comments Sample 3 Paper 1 Section B Question 7(a)(ii)

Comments

The candidate is able to compare and relate his/her answers with reference to

the Food Pyramid as required by the question. However, there are no

comments on the harmful effects of over consumption of sodium and saturated fat.


Comments

The candidate is able to apply some related theories and suggest appropriate dishes. However the main ingredients chosen for both dishes are similar (i.e. beancurd and vegetables). These do not fulfill the requirements of the question in that two different ideas were asked for. Sketches are labelled with the name of the dish and the ingredients used but the candidate fails to give a brief explanation of how each labelled ingredient meets individual specifications.

Level 2 exemplar and comments Sample 2: Paper 1 Section B Question 7(a)(ii)

Comments

The candidate shows a basic knowledge of nutrition and health. The discussion is limited to the effect of over intake of sodium and saturated fat, without making a comparison of the two biscuits and with no reference to the Food Pyramid.

Level 1 exemplar and comments Sample 1: Paper 1 Section B 1 (a)

Comments

Sketches are labelled with the name of the dish and the ingredients used but the candidate fails to give a brief explanation of how each labelled ingredient meets individual specifications.

Level 1 exemplar and comments Sample 2: Section B Question 7(a) (ii)

Comments

The candidate’s discussion only focuses on the comparison of Mary’s intake of sodium and saturated fat. Other parts of the question are not attempted.

Level 5 exemplar and comments Sample1: 1 B 1(a) · Sample1: Paper 1 Section B Question1(a) Comments Thecandidate is able to suggest two different designideas with well‐labelled

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