HALF-YEARLY EXAMINATIONS 2016/2017

Transcription

1 ST.T HER ESA SECON DARY SCHOOL HALF-YEARLY EXAMINATIONS 2016/2017 Year: 10 (2 nd year) Design & Technology Time: 1hr 30 min Name: Class: Answer all questions. SECTION A DESIGN This section carries a total of 30 marks. 1. Using the spaces provided below, put the steps of the design process in the correct order marks Read the following situation carefully. #snacksforschool is the name of the catering company which supplies the food in your school canteen. Your school will be organising a Fun Run to collect money for different organisations and #snacksforschool catering company came up with the idea of producing a range of products which will be sold during a bazaar which will be held at your school. Products are to be batch produced and all profits will be going to charity. As a Design and Technology student, you have been appointed as one of the designers. Your job is to design ONE product which will be sold during the bazaar. Choose one (tick the box near one of the items) of the items suggested below and then answer questions from 2 to 7. A healthy yeast food product, which can be sold as a snack, served in an environmentally friendly container. A facilitator that can be worn and helps in holding kits or jogging stuff like water bottles, mobile phones or medicine. An earphone organiser for runners to keep while running. Half-Yearly Examination Page 1 of 12

2 2a. Thinking of the item you have selected, write down an appropriate design brief for the given situation.. 2 marks b. List two keywords from your design brief. 1 mark 3a. Why would batch production be considered as the best method of production to be used for the item selected? Give two reasons. i) ii) b. List the other two methods of production which can be used to produce products. 2 marks 1 mark 4a. Underline the correct answer. i) Conducting questionnaires with a number of people is a (primary or secondary) type of research. ii) Collecting information from internet websites and books is a (primary or secondary) type of research. 1 mark b. List another two methods by which you would complete research, other than those listed in Question 4a, to prepare an item for your choice. 1 mark 5. List three specifications that you consider essential for the item you have chosen. i) ii) iii) 3 marks Half-Yearly Examination Page 2 of 12

3 6. Consider your specifications and sketch two initial ideas that will be appropriate to satisfy the design brief written under question 2a. Make sure to include important notes, approximate dimensions, labelling of materials and colour in both ideas. Idea no. 1 5 marks Idea no. 2 5 marks Half-Yearly Examination Page 3 of 12

4 7. Planning how to develop your chosen idea is very important in order to have a good product at the end. Choose one of the initial ideas you have drawn in question 6 and write a brief work plan to explain the most important steps you have to complete to be able to realise your chosen idea. Chosen idea: Idea number Work plan:. 4 marks Half-Yearly Examination Page 4 of 12

5 SECTION B RESISTANT MATERIALS This section carries a total of 35 marks. 1. The Following image shows a gear train made up of 4 gears (A,B, C andd). a. Find the gear ratio of A to B. A= 48t B=12t C=48t D=34t.1 mark b. Find the gear ratio of A to C.. 1mark c. Find the gear ratio of A to D..1 mark d. What is the purpose of gear B? What is it called?. 1 mark e. If gear C was rotating at 180rpm, at what speed will gear D be rotating?.1 mark 2. Mention two purposes for modelling a project beforehand and what materials can be used to make the models. Half-Yearly Examination Page 5 of 12

6 .2 marks 3. Modelling can be made thorugh other resources. Mention one..1 mark 4. Describe the difference between the following: a. Composite and Smart materials.1 mark b. Natural and manmade woods 1 mark c. Thermo and Thermosetting plastics 1 mark d. Ferrous and non-ferrous metals 1 mark 5. Describe the following material properties and give an example: a. Strength.1 mark b. Hardness.1 mark 6. What are the names of the following wood joints? 3 marks Half-Yearly Examination Page 6 of 12

7 7. What different tools can be used to cut this piece of wood (Across the grain)?. 1mark 8. What do you need to consider in order to make a wooden box? Explain the steps needed..4 marks 9. Name the following mechanisms and their use while indicating which motions are related. 8 marks Name:. Use:. Motions related:. Name:. Use:. Motions related:. Name:. Use:. Motions related:. Name:. Use:. Motions related:. Half-Yearly Examination Page 7 of 12

8 10. What processes where used to produce the following products: 3 marks Process: Process: Process: 11. Name the following tools. 2 marks Half-Yearly Examination Page 8 of 12

9 SECTION C FOOD This section carries a total of 35 marks. 1a. The food we eat provides us with energy which is the main fuel for our body. List two reasons why we have to provide a daily amount of energy to our body. 2 marks b. 100g of Strawberry Squares Cereal contain 6.5g of fat, 72g of carbohydrates and 9.5g of protein. Find the energy value per 30g serving from this cereal. Answer: c. Now find the energy value of a 30g serving of Strawberry Squares Cereal mixed with 200ml of skimmed milk with an energy value of 72 Kcal. 5 marks Answer: 1 mark 2. As people get older they might start leading a less active lifestyle, however they still have to follow a healthy and nutritious diet. The table below presents the amount of nutrients contained in each serving of two different snacks. From the information provided, which snack is the most suitable for elderly people? Justify your answer with two reasons. Snack Energy (kcal) Protein (g) Carbohydrates (g) Sugars (g) Fat (g) Sodium (mg) Calcium (mg) Iron (mg) Fibre (g) A B a) Most suitable snack: b) Reasons: i) ii) c) What is the name of the type of information provided in the table above? 3 marks 1 mark Half-Yearly Examination Page 9 of 12

10 3a. Planning meals in advance has a lot of advantages. List three factors which have effect on planning of different meals. Eg. Health conditions 4 marks 4. Underline one main dish and one dessert that would be the most suitable for: a. A person who suffers from high blood pressure Main dish Spinach and anchovies pie (Shortcrust pastry made with wholemeal flour) Beef, mushrooms and bacon cornish pasty (Shortcrust pastry made with wholemeal flour) Chicken breast filled with ricotta and wrapped in bacon. Served with boiled vegetables Dessert Strawberry ice-cream Strawberry yoghurt with fresh strawberries Cannoli filled with sweet ricotta Carrot cake Poached salmon, mashed potato and steamed vegetables b. A person who suffers from constipation Mushroom soup Main dish Chicken and vegetable lasagne (using wholemeal lasagne sheets) Vegetable and pasta bake (using white pasta) Fresh grilled tuna with fresh salad and homemade fries Dessert Rock buns with dried fruit (made with a mixture of wholemeal and white flour) Strawberry cupcakes (made with white flour) Strawberry yoghurt with fresh strawberries Lemon sorbet Half-Yearly Examination Page 10 of 12

11 c. A person who suffers from osteoporosis Main dish Ricotta, cheeselets and peas pie (shortcrust pastry made with wholemeal flour) Chicken and vegetable lasagne (using wholemeal lasagne sheets) Spaghetti Bolognese (using wholemeal spaghetti) Dessert Fruit cake decorated with cream cheese Fresh fruit served with custard Apple pie (shortcrust pastry made with wholemeal flour) Fresh fruit kebabs Fresh grilled tuna with fresh salad and homemade fries 3 marks 5. There are a number of ways of how food can be preserved in order to increase its shelf life. Complete the following table by filling the empty spaces. Preservation method Description of method Food which can be preserved by using this method Involves passing rays from a Strawberries radioactive or electron beam source through the food. Food is wrapped in impermeable plastic and the air is removed under vacuum. Food is stored at a temperature between -18⁰C and -29⁰C Food is heated up to a temperature of 72⁰C for 15 seconds Canning This relies on heat sterilization to destroy microbes and enzymes and then sealing to prevent contamination during storage. This method sterilizes food by heating it above 135⁰C for 1-2 seconds. This method is used for drying out liquids from raw materials with a drying roller. 6 marks Half-Yearly Examination Page 11 of 12

12 6. Complete column A by writing down the name of the cooking method which is being described in column B. Column A Column B Food is cooked by the pressure which builds up inside the closed cooking pan. Food is cooked in a short period of time using intense heat up to 1000⁰C. No additional fat is used when using this cooking method. Food is cooked by putting the food in a pan filled with hot fat. Food is immersed in water with a temperature of up to 100⁰C which is then lowered to simmering point (85⁰C - 99⁰C) The food is cooked with dry heat inside an oven. The food is never in direct contact with a sauce or cooking liquid. Food is cooked when waves penetrate into the food, causing water molecules within the food to vibrate and produce heat which cause the food to cook. 6 marks 7. During cooking of food, a combination of different heat transferring methods is usually used. The following picture shows how heat is transferred by radiation. In the spaces provided below, draw a simple diagram to show how heat transfer takes place when the other two methods of heat transfer occur. Under each diagram write down the name of the heat transfer method drawn. Method of heat transfer 1 Method of heat transfer 2 Name: END OF PAPER Name: 4 marks Half-Yearly Examination Page 12 of 12