External Assessment practice paper

Transcription

1 External Assessment practice paper NCFE Level 1 Certificate in Food and Cookery (601/4661/8) Unit 03 Exploring balanced diets (M/506/7552) Paper number: practice paper 1 Assessment window: not applicable This is NOT a live paper Time allowed: 50 minutes Candidate number: First name: Surname: Centre number: Candidate declaration: I confirm that the work contained in this external assessment is all my own work. I have not copied work from anyone else. I have not copied work directly from handouts/internet/textbooks or any other publication. If I have used a quote, then I have referenced this appropriately. Candidate s signature: Date:

2 Guidance for candidates Make sure you re familiar with the assessment criteria and grading descriptors for this unit. These are included at the back of this external assessment paper. If you re aiming for a Merit or Distinction it s particularly important that you re familiar with what these grades require, as you work through the tasks. Read the tasks carefully and make sure that you understand: - what you need to do to complete the assessment - what you need to submit - how much time you need to allow for each task. The Invigilator will explain where you will save your work between each external assessment session. Instructions for candidates Complete your personal details on the front page. You have 50 minutes to complete the assessment paper. Write your responses to the tasks in the spaces provided. If you need more space you may use extra paper. Make sure that any extra paper is labelled clearly with your name, centre number and candidate number and securely attached to the appropriate answer booklet. If you write your answers using a word processor, you must make sure that any printouts are labelled clearly with your name, centre number and candidate number and securely attached to the appropriate answer booklet. If you write your answers using a word processor, you must make sure that you clearly record the relevant task along with your answer to ensure that the Examiner is able to grade it. You must attempt all of the tasks to address all assessment criteria fully. You cannot achieve a Pass grade unless you meet the required standard in all the tasks. All of the work you submit must be your own. You must sign the candidate declaration on the front page of this assessment paper to declare that the work produced is your own. At the end of the assessment hand all documents over to your Invigilator. 2

3 Resources You may use all of the material given within the external assessment paper, but no other resources should be taken into the examination room. You re not allowed to use the internet during the external assessment. All the evidence you submit must be your own work (you re not allowed to use the internet or any other material to help you answer the tasks), make sure that all your work is clearly identified with your name, centre number and candidate number. 3

4 External assessment You must attempt all Tasks in this external assessment. You should record your answers in the spaces provided. You may use extra paper if you need it. Make sure that any extra paper is labelled clearly with your name, centre number and candidate number and attached to this external assessment paper. Scenario: The manager of your local supermarket is planning a healthy eating campaign in the store to encourage customers to eat more healthily and she wants your help with the campaign. Task 1 You must ensure your work in Task 1 addresses assessment criteria: 1.1, 1.2 and 1.3. You can refer to the assessment criteria within the grading descriptors at the end of this document. The manager wants to produce a leaflet to help customers understand what is meant by a balanced diet. She s already chosen one picture which she wants put into the leaflet: a. Use your knowledge of a balanced diet to give the manager the information that she should put into the leaflet. 4

5 Task 1 (cont d) The manager wants to put a table in the leaflet. This will show the nutrients that we need for a balanced diet and in which foods we can find them. b. Complete the table below: The nutrients we need: The foods in which we can find them: Task 2 You must ensure your work in Task 2 addresses assessment criterion: 1.4. You can refer to the assessment criteria within the grading descriptors at the end of this document. Feedback on Twitter shows that customers who exercise regularly think that a balanced diet is not important to stay healthy. What points would you include in the leaflet to persuade them that a balanced diet is important for them? 5

6 Task 3 You must ensure your work in Task 3 addresses assessment criteria 2.1 and 2.2. You can refer to the assessment criteria within the grading descriptors at the end of this document. The manager wants you to help to her prepare a PowerPoint presentation: a. The first slide is to help the customers to understand the meaning of Reference Intake (RI) Which one of the following statements would you include? Circle the most appropriate answer. Reference Intake (RI): 1. helps as part of a diet so that you can lose weight 2. is a traffic light system to tell you what you can eat 3. gives guidance for the amount of energy and nutrients you need each day 4. is a target for the amount of energy and nutrients you should eat every day. The PowerPoint presentation will also contain information about food labels in order to show different groups of people how to eat healthily. Look at the information below taken from the label of a ready meal for one person: How could this information help a customer who is on a slimming diet to eat healthily?.. 6

7 Task 3 (cont d) b. Look at the information below taken from the label of a packet of biscuits: How does this food label help a customer who has a food allergy stay healthy? 7

8 Task 4 You must ensure your work in Task 4 addresses assessment criteria: 3.1 and 3.2. You can refer to the assessment criteria within the grading descriptors at the end of this document. The manager wants you to help plan a recipe booklet to give out to customers. Below is a possible recipe for one of the dishes in the booklet - you need to check how healthy it is. Chilli con carne Serves 4 people Ingredients 1 onion 1 clove of garlic 1 red chilli 25g butter 400g minced beef 400g tin of chopped tomatoes 2 tablespoons tomato puree 400g tin of red kidney beans (drained) 1 teaspoon of salt garlic bread and cheese pasta chips salad rice. Task 4 (cont d) Method 1. Peel and finely chop the onion. Peel, crush and finely chop the garlic. Wash, deseed, and finely chop the red chilli. 2. Heat the butter in a pan and fry the onion, garlic, and the minced beef. 3. Stir in the tomatoes, including the juice, the tomato puree and the kidney beans. 4. Bring to the boil than reduce the heat to simmer for about 20 min. 5. Add salt. 6. Serve with your choice of either: 8

9 a. Give examples of the healthy and the less healthy features of the recipe on page 8: b. Give ways in which you would change the recipe to make it healthier before including it in the booklet: 9

10 What you need to hand in after your external assessment At the end of the timed external assessment you ll hand in: this external assessment paper any extra paper you have used, attached securely. Make sure that all your work (including any extra paper) is clearly identified with your name, your centre number, and your candidate number. Make sure you ve signed the candidate declaration on the front page of this external assessment paper. Any remaining time left can be spent on checking over your responses. 10

11 What you need to hand in after your external assessment At the end of the timed external assessment you ll hand in the following work to your Invigilator: this external assessment paper any extra paper you have used, securely attached. Make sure that all your work, including any extra paper, is clearly identified with your name, your centre number and your candidate number. Make sure you ve signed the candidate declaration on the front page of this external assessment paper. Any remaining time left can be spent on checking your responses. 11

12 Grading descriptors The grading descriptors are detailed below. If you re aiming for a Merit or Distinction it s particularly important that you re familiar with what these grades require, as you work through the tasks. Assessment criteria Pass Merit Distinction 1.1 Define what is meant by a balanced diet Candidates will provide a basic definition of what is meant by a balanced diet Candidates will provide a clear definition of what is meant by a balanced diet No Distinction for this AC 1.2 Identify nutrients that make up a balanced diet 1.3 Give examples of foods high in these nutrients 1.4 Give examples of ways that a balanced diet can contribute to staying healthy 2.1 Outline the meaning of RI/GDA Candidates will identify a limited range of nutrients that make up a balanced diet Candidates will give a limited range of examples of foods high in these nutrients Candidates will give a limited range of examples of ways that a balanced diet can contribute to staying healthy Candidates will provide a basic outline of what is meant by RI/GDA Candidates will identify a range of nutrients that make up a balanced diet Candidates will give a range of examples of foods high in these nutrients Candidates will give a range of examples of ways that a balanced diet can contribute to staying healthy Candidates will provide a clear outline of what is meant by RI/GDA Candidates will identify a wide range of nutrients that make up a balanced diet Candidates will give a wide range of examples of foods high in these nutrients Candidates will give a wide range of examples of ways that a balanced diet can contribute to staying healthy No Distinction for this AC 2.2 Outline how food labels can inform healthy eating for different groups of people Candidates will provide a basic outline of how food labels can inform healthy eating for different groups of people Candidates will provide a clear outline of how food labels can inform healthy eating for different groups of people Candidates will provide a detailed outline of how food labels can inform healthy eating for different groups of people 12

13 Grading descriptors (cont d) Assessment criteria Pass Merit Distinction 3.1 Identify healthy and less healthy features of a given recipe 3.2 Give examples of how a given recipe could be changed to make it healthier Candidates will identify a limited range of healthy and less healthy features of a given recipe Candidates will give a limited range of examples of how a given recipe could be changed to make it healthier Candidates will identify a range of healthy and less healthy features of a given recipe Candidates will give a range of examples of how a given recipe could be changed to make it healthier Candidates will identify a wide range of healthy and less healthy features of a given recipe Candidates will give a wide range of examples of how a given recipe could be changed to make it healthier This is the end of the assessment. All the material in this publication is copyright. 13