Revision list: Current year 11.

Click on this link to download your course specification.

Look at pages 24-53. This is a list of all the theory that you need to know. Use your text books as your main source of revsion. If you have any questions, please email me (Mr. Ford) and I will my best to get beck to you within 2 days.

Revision notes from Mr. Ford.

Here are some of the Google Doc. revision materials prepared by current Y11 students. Please note that they were produced in order to prompt class discussion and whilst the information in them has been checked, it is still open for editing by the group and cannot be guaranteed to be 100% correct. However, they are a good source of easy oi understand information on a range of topics:

Written paper:

You will need a black pen to write your answers for this exam. You will also need an HB pencil for the design question. Do not use coloured pencils or pens on any part of the paper.

The first set of questions will be multiple choice. You select the correct answer from a choice of four, like this:

The function of a raising agent is to:
A Increase the shelf life of a product
B Create a change in texture.
C Emulsify the fat and water content
D Improve the food's appearance. (1 mark)

The next few questions will be slightly harder. You may be given a chart to complete showing some tools and equipment. You will be asked about he functions of ingredients in Food Products. They need written responses, like this:

Explain why oil and water separate when mixed. (2 marks)

Here is a poor answer:

"Because the oil is lighter than the water". It is poor because the explanation is wrong and because there is no attempt to explain the answer.

Here is a good answer:

"The oil is less dense than the water (1 mark given) so it rises to the surface even after the two liquids are mixed together" (1 more mark for a good explanation)

The design question will be mid-way through the paper. Look for the 8 specification points that you need to cover. Ensure that they are clearly covered in your drawing and in your annotation. Make sure that the two ideas are different.

Click here for a good example that shows how to tackle this question.

The final few questions will challenge you to analyse food products. They will need
extended written responses . You may also be asked about the ethical and environmental impact of Food Products on planet, like this:

Discuss how the use of CAM in food packaging has impacted upon the environment. (6 marks)

Here is a good answer. Each sentence scores 1 mark:

"The use of CAM has allowed food packaging to be mass produced to an identical standard (1 mark)
This has led to an increased demand from consumers for food packaged in this way. Fast Food like burgers and french fries are good examples of this (1 mark)
An environmental problem is created when the packaging is not disposed of correctly (1 mark)
The packaging can be recycled as long as it is separated into its individual materials (1 mark)
This is not possible to do with some packages, like drinks cartons whihc have a layer of plastic stuck to the surface (1 mark)
The effect upon the environment could be reduced of the packaging were all made from sustainable materials ie wood pulp whihc came from well managed, sustainable sources" (1 mark).

You need to write clear, simple sentences that are legible. You need to look at the number of marks available and make a clear and distinct point for each mark.
Revision list (use your Food Technology textbook):

  1. Nutrients and functions of ingredients (Pages 4-12)
  2. Processing and preserving food (pages 12-17)
  3. Raising agents (see index)
  4. Properties of food (pages 18-23)
  5. HACCP (see index)
  6. Finishing processes (pages 36-41)
  7. Batch production (see index)
  8. CAD & CAM (see index)
  9. Packaging and labeling (see index)
  10. Additives (see index)
  11. Environmental issues (pages 94-95)


Your paper is marked out of 80. This will be converted to a percentage (X 1.25)

Grades are awarded for the exam paper only as follows:

A*:75% or above
A: 65%-74%
B: 55%-64%
C: 45% -54%
D: 35%-44%
E: 30%-34%

29% or below (FAIL)

Your report grade will show this grade plus a grade that includes progress made on coursework. Remember that this is worth 60% of your final grade.