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5090 s12 ir 32.pdf

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Each candidate to be provided with:
Question 1

100 cm3 yeast mixture: prepared by adding 50 g dried yeast to 400 cm3 warm water at
approximately 35 °C containing 50 g of dissolved sucrose. Present to candidates at room
temperature in two beakers, labelled S1 and S2, each containing 50 cm3 of yeast mixture.

This needs to be prepared about 15 minutes before the start of the examination.

30 g strong white flour (bread flour, gluten rich). Add 0.5 g ascorbic acid to this flour and
labelled S1.


30 g soft white flour (oat / barley / rice flour) labelled S2.


Stirrer (e.g. metal spoon).


Beaker of water to wash stirrer.


Paper towels to wipe stirrer.


View of a clock.


Pen or adhesive paper label to mark the initial height of dough.


Ruler, mm.

Question 2

One mature leaf attached to its supporting branch, labelled S3. This should be a pinnate
dicotyledonous leaf without modifications for dry conditions and not covered in hairs e.g. Rosa,
Rubus or other leaf with no more than five leaflets.
This should be presented on damp paper towel in a shallow container so that it does not dry
out and begin to curl.


Hand lens (preferably ×10)

© UCLES 2012


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