cookinh

• Question paper


  • Contains different types of questions
  • Covers a range of topics
• Topics that can be covered in the question paper


  • Kitchen equipment
  • Weighing and measuring equipment
  • Food preparation techniques
  • Understanding and cooking processes
  • Categories of ingredients
  • Characteristics of ingredients
  • Planning meals
  • Cooking and finishing dishes
  • Presenting the dishes
  • Evaluating dishes
  • Understanding safety and hygiene
• State, name, give or identify


  Indicates a shorter answer is needed, usually worth 1 mark
• State, name, give or identify questions


  • Identify the correct piece of equipment required to carry out the process of folding
  • Name a garnish including the preparation technique you would use for a fish risotto
• Describe


  Provide a straightforward point of information linked to the keywords in the question, usually worth 2 marks
• Describe questions


  • Describe one use of each of the following ingredients when used in the cooking of a savory dish (oats and honey)
  • Describe two rules which must be followed when weighing and measuring sugar using measuring spoons and digital scales
• Explain


  Provide more detailed points of information linked to the keywords in the question, using words like because, as, therefore or so, usually worth 1 or 2 marks
• Explain questions


  • Explain why flour is served before adding to a sponge mixture
  • Explain two safety factors which should be observed when making apple sponge
• Calculate


  Use the information provided in the question to calculate the cost of the identified ingredients, usually worth 7 or 8 marks
• Calculating ingredient costs


  1. Cost = (Cost of full packet / Total weight of full packet) x Quantity required in recipe

  2. Calculate total cost to make 4 portions

  3. Calculate cost per portion
• Cost per gram


  Cost of full pack / Total weight of full pack
• Calculating cost of required amount


  Cost per gram x Quantity required
• Calculating cost of 4 portions


  Add up costs of all ingredients
• Cost of 1 portion


  Total cost of 4 portions / 4
• The question is worth 8 marks
• 1 mark for costing each ingredient

  1 mark for cost of 4 portions

  1 mark for cost of 1 portion
• Self-raising flour


  1.28 per 1000g
• Margarine


  60p per 250g
• Eggs


  £1.80 per 12
• Cooking apples


  £1.32 per 600g
• Sultanas


  £1.30 per 500g
• Calculating ingredient costs


  Cost / Total weight x Quantity required
• Calculating cost of 8 portions


  Add up costs of all ingredients
• Cost of 1 portion


  Total cost of 8 portions / 8
• 1 mark for costing each ingredient

  1 mark for cost of 8 portions

  1 mark for cost of 1 portion
• Evaluate


  Use the acronym F-O-C (Fact, Opinion, Consequence) to make evaluative comments
• The command words are "Identify and Give" or "Describe and Explain"
• Answers need to address 3 points to access 3 marks
• Answers need to refer back to current dietary advice