Commentary on candidate evidence The evidence for these candidates has achieved the following marks for each question in the question paper. Candidate 1 – 21/25 marks Question 1a The candidate was awarded 2 marks because they correctly stated two rules to ensure accurate results when weighing ingredients. Rule 1 was ‘make sure scales are set to 0’ and rule 2 was ‘make sure the scale dish is clean and dry’. Question 1b The candidate was awarded 1 mark because they accurately describe one test for the creaming process (that the mixture should be pale yellow). They were not awarded a mark for stating that the mixture should be easily flicked off a spoon because this refers to the completed mixture not the creamed fat and sugar. Question 1c The candidate was awarded 2 marks because they correctly identified sieving as a method of aeration and explained that this traps air so adds air into the mixture Question 1d The candidate was awarded 2 marks because they have correctly explained two factors to be taken into consideration when making a chocolate ganache. The first point explained why the cream had to be at a hot enough temperature, and the second point explained why the chocolate should be broken into small pieces Question 2a The candidate was awarded 2 marks because they correctly explained two steps to ensure good results. Step 1 explained why a crumb coat should be applied and gained a mark. There was no clear explanation in step 2 linked to smoothness and / or evenness so no mark was awarded. Step 3 explained why measuring and rolling the sugar paste to the correct size is important and this also gained a mark. Question 2b The candidate was awarded 2 marks because they correctly described two rules to follow to ensure good results when crimping. National 5 Practical Cake Craft Question Paper 2019 Commentary SQA | www.understandingstandards.org.uk 1 of 4
Transcript
Commentary on candidate evidence The evidence for these candidates has achieved the following marks for each question in the question paper.
Candidate 1 – 21/25 marks Question 1a The candidate was awarded 2 marks because they correctly stated two rules to ensure accurate results when weighing ingredients. Rule 1 was ‘make sure scales are set to 0’ and rule 2 was ‘make sure the scale dish is clean and dry’.
Question 1b The candidate was awarded 1 mark because they accurately describe one test for the creaming process (that the mixture should be pale yellow). They were not awarded a mark for stating that the mixture should be easily flicked off a spoon because this refers to the completed mixture not the creamed fat and sugar.
Question 1c The candidate was awarded 2 marks because they correctly identified sieving as a method of aeration and explained that this traps air so adds air into the mixture
Question 1d The candidate was awarded 2 marks because they have correctly explained two factors to be taken into consideration when making a chocolate ganache. The first point explained why the cream had to be at a hot enough temperature, and the second point explained why the chocolate should be broken into small pieces
Question 2a The candidate was awarded 2 marks because they correctly explained two steps to ensure good results.
Step 1 explained why a crumb coat should be applied and gained a mark. There was no clear explanation in step 2 linked to smoothness and / or evenness so no mark was awarded. Step 3 explained why measuring and rolling the sugar paste to the correct size is important and this also gained a mark.
Question 2b The candidate was awarded 2 marks because they correctly described two rules to follow to ensure good results when crimping.
National 5 Practical Cake Craft Question Paper 2019 Commentary
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Question 2c The candidate was awarded 3 marks because they made two valid evaluative comments one of which was developed. Comment 1 correctly stated a fact (‘children like madeira cake’), made a judgement (‘is good’) with the consequence that the guests would enjoy the cake. Comment 2 correctly stated a fact (‘madeira cake isn’t expensive’), made a judgement (‘is good’) – with the consequence that all the guests can be fed at not too high a price. They further commented that a cheap cake can keep costs down as parties are expensive so this was awarded an additional mark for a developed response Question 2d The candidate was awarded 1 mark because they accurately described how to avoid piped stars merging. They were not awarded a mark for the second response because it referred to royal icing and not sugar paste
Question 3a The candidate was awarded 2 marks because they correctly explained two advantages of making a lemon drizzle cake as a tray bake. The first response explained why it is easier to distribute the drizzle over the cake because it has a flat surface and is still in the tin. The second response explains that it is easier to cut into equal portions than a tiered round cake. Question 3b The candidate was awarded 3 marks because they made three valid evaluative comments linked to use of butter in a lemon drizzle cake. The first comment correctly stated a fact (‘butter helps the cake not to stick to the tin’), made a judgement (‘is good’) with the consequence that tray bakes are easily served from the tin because the butter will prevent them sticking. The second comment correctly states a fact (‘butter adds flavour’), made a judgement (‘is good’) with the consequence that it will make the cake more enjoyable. The third comment correctly stated a fact (‘butter helps prolong the cake’s life’), made a judgement 9 (‘is good’) with the consequence that as the cake might not be used straight away the butter helps it last longer. Question 3c The candidate was awarded 1 mark because they explained how the gluten in the flour will set and help form the structure of the cake. They were not awarded a mark for the response on eggs because they did not provided an explanation on a functional property of eggs
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Candidate 2 – 15/25 marks Question 1a The candidate was awarded 2 marks because they correctly stated two rules to ensure accurate results when using scales. Rule 1 was to use on them a flat surface and Rule 2 was to ensure the scales are clean. Question 1b The candidate was awarded 0 marks because neither test was correct. Question 1c The candidate was awarded 1 mark because they correctly identified whisking as a method of aeration. They were not awarded a mark for the explanation because it did not refer to making a sponge cake. Question 1d The candidate was awarded 0 marks. The first comment is incorrect because chocolate should not be melted on its own when preparing a chocolate ganache. The second comment refers to the application of the chocolate ganache and not its preparation. Question 2a The candidate was awarded 0 marks because although they described a series of steps they did not explained any of them. Question 2b The candidate was awarded 2 marks because they correctly described two rules to follow to ensure good results when crimping. Question 2c The candidate was awarded 3 marks because they made two valid evaluative comments, one of which was developed. Comment 1 correctly stated a fact (‘it is a plain sponge’), made a judgement (‘which is good’) with the consequence that a child would like it. They further stated ‘so the cake would not be wasted’ and were awarded an additional mark for a developed response. Comment 2 correctly stated a fact (‘it doesn’t last very long’, made a judgement (‘this is bad’) with the consequence that the cake might be wasted.The third comment was not awarded a mark because the fact is too vague.
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Question 2d The candidate was awarded 2 marks because they correctly explained how each of the faults could have been avoided. Question 3a The candidate was awarded 1 mark for advantage one because they correctly explained that the cake can be cut into pieces of any size and would be suitable for any event. Advantage two is a statement, not an explanation, so was not awarded a mark. Question 3b The candidate was awarded 3 marks because they made three valid evaluative comments linked to the use of butter in a lemon drizzle cake. The first comment correctly stated a fact (‘adds a rich flavour’), made a judgement (‘is good’) with the consequence that the tray bake will be tastier. The second comment correctly states a fact (‘butter improves how long the tray bake will last’), made a judgement (‘is good’) with the consequence that it can be eaten longer after the time of baking. The third comment also correctly stated a fact (‘butter adds fat’), made a judgement (‘is bad’) with the consequence that it makes the tray bake even more unhealthy. Question 3c The candidate was awarded 1 mark because they correctly explained that egg can trap air which makes the tray bake lighter. The response linked to flour is a statement, with no explanation of how it adds structure and stability, and was therefore not awarded a mark.
National 5 Practical Cake Craft Question Paper 2019 Commentary
