0648 · Cambridge IGCSE
0648/12
(Theory)
Food and Nutrition · June 2023 · Variant 2
Relative difficulty
Analysis source: Cambridge Assessment International Education
Analysis aligned to the official syllabus and assessment design.
3.0 / 5
200
270 min
Baking science and preparation methods (including the creaming method, heat transfer, and complex chemical changes during baking)
Cohort performance
Session statistics from official examination reports
Total marks
200
Duration
270 min
Session difficulty
3.0 / 5
Key examiner messages
Top priorities from the principal examiner before you revise
The 2023 paper sits comfortably at a 3 out of 5 (Medium) level.
While Paper 1 featured highly accessible direct recall questions on disaccharides, vitamins, and minerals, it introduced demanding applied-science segments on food chemistry—specifically surrounding the Maillard reaction and dextrinisation in baking, which challenged mid-range candidates.
Paper 2 remained highly structured but punished candidates who did not adhere strictly to technical instructions.
Question difficulty map
How candidates performed on each question in this series
No data available in official reports
Assessment objectives
Skill and AO weighting from official examiner commentary
Skill weighting
Shows the skill mix this paper tested most heavily.
Recall & Understanding
Weight: 7100%Nutritio
Weight: 686%Practical Application
Weight: 571%Science &
Weight: 343%Dietary
Weight: 229%Analysis
Weight: 114%
Method marks watchlist
Where working, steps, or method marks were commonly lost
No data available in official reports
Recurring mistakes across years
Themes examiners flag in multiple recent sessions for this subject
No data available in official reports
Question choice intelligence
Mean scores and popularity for optional questions (HKDSE electives)
No data available in official reports
Level exemplars
What candidate scripts at each grade level looked like
No data available in official reports
Grade & admission context
How marks relate to grade thresholds and entry standards
Report type
Cambridge Principal Examiner Report — component performance and international standards
Level A*
Approx. 83% of maximum mark
Level A
Approx. 72% of maximum mark
Level B
Approx. 62% of maximum mark
Level C
Approx. 51% of maximum mark
Level D
Approx. 44% of maximum mark
Level E
Approx. 37% of maximum mark
Deep insights
What top candidates did
Techniques and approaches examiners rewarded in this series
No data available in official reports
Command word playbook
How to match each command word to the expected response style
Match the expected response style for “Name” questions.
Match the expected response style for “State” questions.
State features in sequence or list observable properties — do not explain causes unless asked.
Match the expected response style for “Give” questions.
Present multiple perspectives with evidence; balance breadth and depth.
Apply knowledge to an unfamiliar context; concise, practical points score best.
Time traps
Sections where candidates spent disproportionate time relative to marks
Min per mark: 1.3
Min per mark: 1.1
Syllabus traceability
Topics linked to questions and mark weighting in this session
Cooking of food
28 marks this session
Meal planning and dietary guidelines
17 marks this session
Composition and value of the main foods in the diet
16 marks this session
MCQ trap analytics
Commonly chosen wrong options from examiner commentary
No data available in official reports
Topic heatmap across years
Mark concentration by topic and exam year for this subject
Mark intensity
Nutritive value of food
Meal planning and dietary guidelines
Composition and value of the main foods in the diet
Cooking of food
Difficulty trend
How session difficulty has shifted across recent years
Paper comparison
Marks and duration breakdown across papers in this session
Paper 1 Theory (0648/12):
Paper 2 Practical (0648/02):
Marks you can still earn
Where valid approaches outside the mark scheme may still gain credit
No data available in official reports
Practise what examiners flagged
Target weak topics from this report inside the Revui app
Cooking of food
28 marks this session
Practise in RevuiMeal planning and dietary guidelines
17 marks this session
Practise in RevuiComposition and value of the main foods in the diet
16 marks this session
Practise in RevuiSelf-diagnostic checklist
Key actions before you sit this paper — copy and tick off as you revise
- 1Message
The 2023 paper sits comfortably at a 3 out of 5 (Medium) level.
- 2Message
While Paper 1 featured highly accessible direct recall questions on disaccharides, vitamins, and minerals, it introduced demanding applied-science segments on food chemistry—specifically surrounding the Maillard reaction and dextrinisation in baking, which challenged mid-range candidates.
- 3Message
Paper 2 remained highly structured but punished candidates who did not adhere strictly to technical instructions.
Teacher briefing pack
One-page session summary for tutors and classroom review
June 2023 2023
Food and Nutrition
The 2023 paper sits comfortably at a 3 out of 5 (Medium) level. While Paper 1 featured highly accessible direct recall questions on disaccharides, vitamins, and minerals, it introduced demanding applied-science segments on food chemistry—specifically surrounding the Maillard reac
The 2023 paper sits comfortably at a 3 out of 5 (Medium) level.
While Paper 1 featured highly accessible direct recall questions on disaccharides, vitamins, and minerals, it introduced demanding applied-science segments on food chemistry—specifically surrounding the Maillard reaction and dextrinisation in baking, which challenged mid-range candidates.
Paper 2 remained highly structured but punished candidates who did not adhere strictly to technical instructions.
- Total marks
- 200
- Duration
- 270 min
- Session difficulty
- 3.0 / 5
Session analysis
The 2023 paper sits comfortably at a 3 out of 5 (Medium) level. While Paper 1 featured highly accessible direct recall questions on disaccharides, vitamins, and minerals, it introduced demanding applied-science segments on food chemistry—specifically surrounding the Maillard reaction and dextrinisation in baking, which challenged mid-range candidates. Paper 2 remained highly structured but punished candidates who did not adhere strictly to technical instructions.
Updated Jun 13, 2026
Paper breakdown
Paper 1 Theory (0648/12):
Paper 2 Practical (0648/02):
Top chapters
Exam structure insights
Marks by chapter
See where the marks were concentrated so revision time goes to the highest-value topics.
Mark accessibility
Estimate which marks were basic, mid-level, or high-difficulty.
80% within easy or medium reach
Command word frequency
Spot common command words so answers match the expected response style.
Question type mix
Compare the mark share of each paper section and question type.
Structured
50·8·50%
Short Answer
35·22·35%
Essay
15·1·15%
Study ROI
Bigger bubbles recur more often; higher bubbles carry more marks, helping you rank revision priorities.
Time vs marks
Compare marks with suggested time allocation to plan exam pacing.
Section A
0.89 m/minSection C
0.75 m/minTotal marks
55
Total time
65 min
Avg pace
0.85
Next-year prediction
Topics worth watching next year, with the reason shown directly below each bar.
Digestion and absorption
5%5%
Kitchen safety and first aid
4%4%
Chemical raising agents
4%4%
Difficulty Verdict
The 2023 paper sits comfortably at a 3 out of 5 (Medium) level. While Paper 1 featured highly accessible direct recall questions on disaccharides, vitamins, and minerals, it introduced demanding applied-science segments on food chemistry—specifically surrounding the Maillard reaction and dextrinisation in baking, which challenged mid-range candidates. Paper 2 remained highly structured but punished candidates who did not adhere strictly to technical instructions.
Where the Marks Are
In Paper 1, the bulk of marks are concentrated in Section B (45 marks) and Section A (40 marks), where structured questions like Question 8 (cake-making, worth 23 marks) require step-by-step procedural precision and chemical understanding. In Paper 2, marks are heavily allocated to choice and quality of skilled dishes (with up to 11 marks per dish, split between technical selection and final organoleptic properties).
Exam tips
Paper format
- Duration
- 2h
- Total marks
- 100
Analysis is paraphrased for study purposes. Always verify against the official examiner report and mark scheme.