2020 TL (Food) Paper 2 Section A
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2020 HKDSE Technology and Living (Food Science and Technology) Paper 2 (Section A) 1. The following shows a homemade festive food made by melting method. (a) Which festival is this food for? (1 mark) Ans: Christmas (b) With reference to the ingredients used, explain why this food can last for several months. (2 marks) Ans: A lot of sugar is used to make this food (1) Growth of microbes is prevented by the low water activity (1) Very poor. Most candidates did not realise that baked items made by the melting method have a high sugar content. Only a very small number of candidates were able to make use of this fact to explain the principle of preservation behind the baked item concerned. Wrong concept to the principle of the ingredients used. 2. Beancurd is nutritious and is used in different Chinese cuisines. (a) There is a saying that beancurd is a good alternative to meat. Give two reasons to support this idea. (2 marks) Ans: • a good source of high biological value protein (1) • no cholesterol (1) • cheaper than meat (1) Satisfactory. Candidate in general were able to give reasons to support their answers according to the nutrient and phytochemical contents of soya bean. (b) The photographs below show two beancurd dishes. Identify the Chinese cuisine that each of the above dishes belong to. Give one characteristic of the cuisine that is illustrated by the respective dish. (4 marks) Ans: Braised beancurd in Ma Po style Stir-fried seafood with thinly sliced beancurd Province Sichuan / Chuan Cuisine (1) Guangdong / Yue Cuisine (1) It uses pungent spices (e.g. chilli and It uses a variety of seafood to Characteristic of the cuisine chilli bean sauce) as the seasoning to emphasise the refreshing flavour (1) (Any one) give a spicy an/d strong aroma (1) The thinly sliced beancurd shows delicate cutting and carving skills (1) Good. About two-thirds of the candidates were able to identify the dishes and illustrate the characteristics of the respective cuisines. 3. Curry dishes are very common in Indian meals. (a) Give the characteristic of Indian curry sauce in terms of the ingredients used. (1 mark) Ans: It uses a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies Fair. About one-third of the candidates were able to give the specific characteristic of the sauce in terms of the ingredients use. (b) What restrictions do followers of Hinduism have to observe in making curry dishes? State and explain two of these restrictions. (4 marks) Restriction Explanation - Beef is prohibited (1) - Cow is sacred and cannot be eaten (1) - Avoid eating meat / fish (1) - To minimize hurting other life forms (1) Fair. Most candidates correctly stated and explained one dietary restriction in Hinduism. However, only about one-third of candidates were able to explain two restrictions, as required by the question. Many candidates seemed to have confused these religious dietary restrictions with those of kosher and halal. confused these religious dietary restrictions with those of kosher and halal ☺State and explain the restrictions 4. The following shows Angelicae Sinensis, a traditional Chinese medicine, in the form of concentrated granules. (a) State a technology used in producing concentrated traditional Chinese medicine granules. Explain why such technology is suitable for this use. (2 marks) Ans: critical carbon dioxide extraction technology (1) it allows the extraction of the functional phytochemicals from the herb without degradation (1) Very poor. Only a very small number of candidates were able to state and explain the technology used. (b) Instead of brewing traditional Chinese medicine herbs for consumption, consuming concentrated traditional Chinese medicine granules has become increasingly popular. Suggest two reasons. (2 marks) Any two of the following reasons: • the dosage is well quantified and thus can be controlled (1) • drug safety is guaranteed as these granules are manufactured with certificate such as GMP or ISO (1) • more convenient to use, as there is no need to brew and just to be consumed after adding hot water (1) • easier to store as compared to traditional Chinese medicine herbs (1) Fair. Most candidates were able to suggest one reason for the popularity of consuming concentrated granules. However, only about one-third of candidates stated two reasons, as required in the question. Wrong technology ☺Correct technology! Wrong technology ☺Very good reason! 5. ‘Cold pasteurisation’ is used in ensuring food safety of packaged ready-to-eat shelled scallops. (a) How can cold pasteurisation kill the microorganisms in the scallops? (1 mark) Ans: it uses extra high pressure to kill the microorganisms. Very poor. Only a very small number of candidates were able to explain the science behind the non-thermal method used in preserving the food involved. (b) Give two advantages of using cold pasteurization for this food product. (2 marks) Ans: no further heating is required before consumption (1) it could preserve the quality of the food (e.g. nutrients / colour / texture / taste) (1) Fair. Most candidates were able to give one advantage of using the food preservation method involved. However, only about one-third of candidates realised the advantage of using this non-thermal preservation method in keeping the qualities of the food item. Wrong concept 6. The photographs below show a typical ‘cart noodle’ stall in Hong Kong and a bowl of cart noodles. (a) Give two reasons for the popularity of cart noodles among Hong Kong people. (2 marks) Any two of the following: - choice of food: there are different types of food that can be chosen to make their combination of cart noodles and personalised the portion required (1) - price: relatively affordable by many people (1) - style: the style of food and the eating environment is casual and fit most people to have quick meals (1) - location: the ‘cart noodles’ shops can be found everywhere (1) - fitting the lifestyle of the consumers: the cart noodles are quick to be prepared as most of the food are already cooked, and so consumers need not wait for long (1) Very good. A lot of candidates were able to explain the popularity of cart noodles in Hong Kong. (b) Frequent consumption of the cart noodles shown above is undesirable to health. Give two reasons. (2 marks) Any two of the following: - chicken wings and pig intestine are high in saturated fat and cholesterol (1) - flat rice noodles are high in fat (1) - no vegetables to provide dietary fibre (1) - strong soup base is high in sodium (1) Satisfactory. About half of candidates were able to provide the undesirable health effects of frequent consumption of the cart noodle shown. However, some candidates did not base their answers on the ingredients given. The environment of the ‘cart noodle’ stall is irrelevant answer Only focus on one ingredient ☺Ideas nicely presented 7. Account for the rise of fast food culture in the 1980s in Hong Kong. Discuss how the menus and the services provided by fast food restaurants nowadays cater for customers. (15 marks) Satisfactory. Candidates in general were able to give an account of the rise of fast food culture in the 1980s in Hong Kong. However, some candidates gave irrelevant answers. They explained the recent trends instead of the development in the last decade of the twentieth century. The vast majority of the candidates were able to give appropriate examples of how the menu and services of fast food shops nowadays cater for the customers. Reasons for the rise of fast food culture in the 1980s ◼ Family: Traditionally women stayed at home to take care of household. In 1980s, more women entered workforce, they might not have time to prepare meals after work ◼ Economy: People concentrated on work due to rapid growth of economy in 1980s. Fast food could be ready to serve promptly, and it was a good choice for people to solve their meal problem during work ◼ Food choice: Provide an alternative food choice for people to experience Western food at a lower price ◼ Price: Food sold in fast food shop were relatively low in price, which many people could afford ◼ Culture: Foreign culture bloomed in Hong Kong in 1980s, people wanted to try something new to show they were up-to-date ◼ Food availability: A wide range of foods were available from breakfast to lunch, and even tea time and dinner. Introduction of children meal sets (some were with toys) attracted consumers who had children ◼ Locations: Many branches were opened in different districts to facilitate consumers ◼ Promotion: TV was a main form of entertainment in the 1980s and TV commercials was an influential way of promotion How the menu and the services provided by fast food shops nowadays cater for the customers ◼ Improving the menu: ➢ Serve different types of food ranging from hot pot to cuisines from different countries ➢ Crossover with different food brands, e.g. branded coffee, branded instant noodles ➢ Use better ingredients (e.g. Angus beef, black truffles) to enhance food quality and sold at a price that people can afford, ➢ Limited edition of food in specific period, e.g. hot pot in winter time ➢ Provide festive food, party food, poon choi/big bowl feast for takeaway ordering ➢ Provide menu to meet the needs of individuals e.g. less rice, low sodium, high fibre ◼ Services to cater for the customers: ➢ Advance in technologies - provide self-order machine to improve efficiency - online ordering and delivery via Apps or websites - direct data transmission between cashiers and kitchens for better and more efficient operation ➢ Corporate social responsibilities - service ambassadors help delivery of food for customers - offer caring seats for the elderly or disabled - provide sofa seat and baby high chair ➢ Environmental concerns - do not provide straws - use environmentally friendly material for takeaway packaging - providing the choice of ‘less rice’ to minimise food waste ☺Some reasons for the rise by referring to the situation in the 1980s in Hong Kong.