AQA French Writing Foundation and Higher Tier

Food spoilage

5. Where food comes from

 how heat is transferred to food through conduction, convection and radiation and how and why the production of some dishes relies on more than one method of heat transference  how selection of appropriate cooking methods can: (i) conserve or modify nutritive value, e.g. steaming of green vegetables (ii) improve palatability, e.g. physical denaturation of protein  reasons why particular results may not always be achieved, e.g. a sponge cake sinks, a sauce goes lumpy  how to remedy situations when desired results may not be achieved in the first instance microbiological food safety principles when buying, storing, preparing, and cooking food.  how to store foods correctly: refrigeration/freezing, dry/cold storage, appropriate packaging/covering of foods  the importance of date-marks, labelling of food products to identify storage and preparation  the growth conditions, ways of prevention and control methods for enzyme action, mould growth and yeast production  the signs of food spoilage, including enzymic action, mould growth, yeast production and bacteria  the role of temperature, pH, moisture, and time in the control of bacteria  the types of bacterial cross-contamination and their prevention

Food provenance Food manufacturing food miles, impact on the carbon footprint, buying foods locally secondary stages of processing and production to include how primary products are changed into other types of products

6. Cooking and food preparation

Factors affecting food choice  the range of factors that influence food choices, including enjoyment, preferences, seasonality, costs, availability, time of day, activity, celebration or occasion and culture  how to make informed choices about food and drink to achieve a varied and balanced diet, including awareness of portion sizes and costs

End of advance information

Advance information June 2022 GCSE French (8658) Version 1.0

Because of the ongoing impacts of the Coronavirus (COVID-19) pandemic, we are providing advance information on the focus of June 2022 exams to help students revise. This is the advance information for GCSE French (8658).

Information

• This advance information covers Paper 4: Writing only. • This advance information covers all the questions except Writing translation questions. • There is no advance information for Paper 1: Listening, Paper 2: Speaking and Paper 3: Reading, due to the nature of the questions in these papers. • It is not permitted to take this notice into the exam.

Advice

• Students will be credited for using any relevant knowledge from any other non-listed topic areas when answering questions. Where areas have been listed, there is no expectation of knowledge beyond that identified in order to achieve full marks. • Students and teachers should consider how to focus their revision of other non-listed parts of the specification, which may be tested in the Writing translation questions and/or other components. • The information is presented in specification order and not in question order.

Focus of the June 2022 exam Foundation tier

Topic Red Amber Green

Theme 1 – Identity and culture Topic 1: Me, my family and friends Topic 2: Technology in everyday life Topic 3: Free-time activities Theme 2 – Local, national, international and global areas of interest Topic 1: Home, town, neighbourhood and region Topic 2: Social issues Theme 3 – Current and future study and employment Topic 1: My studies Topic 2: Life at school/college Topic 4: Jobs, career choices and ambitions