0648 · Cambridge IGCSE
0648/22
(Practical Test)
Food and Nutrition · June 2024 · Variant 2
Relative difficulty
Analysis source: Cambridge Assessment International Education
Analysis aligned to the official syllabus and assessment design.
3.2 / 5
200
360 min
Nutritive value of food
Cohort performance
Session statistics from official examination reports
Total marks
200
Duration
360 min
Session difficulty
3.2 / 5
Key examiner messages
Top priorities from the principal examiner before you revise
Section A rewards detailed knowledge of nutrient sources and deficiency diseases.
Candidates can secure high marks by memorizing specific food sources (e.g., differentiating animal sources of Vitamin A from plant sources of Vitamin C) and definitions such as Low Biological Value (LBV) proteins.
Section B tests practical application of kitchen safety and science.
In Q11 (Freezing), high-scoring responses will pair the mechanical guideline (e.g., blanching) with its exact chemical purpose (e.g., destroying enzymes to prevent spoilage).
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.
Factual
Weight: 5100%Recall & Understanding
Weight: 480%Preparation of Financial Statements
Weight: 360%Analysis,
Weight: 240%Safety
Weight: 120%
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. 78% of maximum mark
Level A
Approx. 69% of maximum mark
Level B
Approx. 60% 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 “State” questions.
Match the expected response style for “Name” questions.
Name or point to the specific feature asked for — avoid extra explanation.
State features in sequence or list observable properties — do not explain causes unless asked.
Give reasons and link mechanism to outcome; each point needs a because/so chain.
Present multiple perspectives with evidence; balance breadth and depth.
Apply knowledge to an unfamiliar context; concise, practical points score best.
Match the expected response style for “Define” questions.
Time traps
Sections where candidates spent disproportionate time relative to marks
No data available in official reports
Syllabus traceability
Topics linked to questions and mark weighting in this session
Nutritive value of food
25 marks this session
Cooking of food
15 marks this session
Food preservation
15 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
Nutritive value of food
25 marks this session
Practise in RevuiCooking of food
15 marks this session
Practise in RevuiFood preservation
15 marks this session
Practise in RevuiSelf-diagnostic checklist
Key actions before you sit this paper — copy and tick off as you revise
- 1Message
Section A rewards detailed knowledge of nutrient sources and deficiency diseases.
- 2Message
Candidates can secure high marks by memorizing specific food sources (e.g., differentiating animal sources of Vitamin A from plant sources of Vitamin C) and definitions such as Low Biological Value (LBV) proteins.
- 3Message
Section B tests practical application of kitchen safety and science.
- 4Message
In Q11 (Freezing), high-scoring responses will pair the mechanical guideline (e.g., blanching) with its exact chemical purpose (e.g., destroying enzymes to prevent spoilage).
Teacher briefing pack
One-page session summary for tutors and classroom review
June 2024 2024
Food and Nutrition
Section A rewards detailed knowledge of nutrient sources and deficiency diseases. Candidates can secure high marks by memorizing specific food sources (e.g., differentiating animal sources of Vitamin A from plant sources of Vitamin C) and definitions such as Low Biological Value
Section A rewards detailed knowledge of nutrient sources and deficiency diseases.
Candidates can secure high marks by memorizing specific food sources (e.g., differentiating animal sources of Vitamin A from plant sources of Vitamin C) and definitions such as Low Biological Value (LBV) proteins.
Section B tests practical application of kitchen safety and science.
- Total marks
- 200
- Duration
- 360 min
- Session difficulty
- 3.2 / 5
Session analysis
Section A rewards detailed knowledge of nutrient sources and deficiency diseases. Candidates can secure high marks by memorizing specific food sources (e.g., differentiating animal sources of Vitamin A from plant sources of Vitamin C) and definitions such as Low Biological Value (LBV) proteins. Section B tests practical application of kitchen safety and science. In Q11 (Freezing), high-scoring responses will pair the mechanical guideline (e.g., blanching) with its exact chemical purpose (e.g., destroying enzymes to prevent spoilage). In Section C, candidates who present well-structured, comparative essays outlining both positive and negative health impacts of convenience foods or clear dietary justifications for calcium across different lifespans will secure top-tier marks.
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.
85% 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
60·6·60%
Short Answer
25·5·25%
Essay
15·1·15%
Study ROI
Bigger bubbles recur more often; higher bubbles carry more marks, helping you rank revision priorities.
Next-year prediction
Topics worth watching next year, with the reason shown directly below each bar.
Digestion and absorption
85%85%
Raising agents
80%80%
Kitchen planning
75%75%
Exam tips
Paper format
- Duration
- 2h 30min
- Total marks
- 100
Analysis is paraphrased for study purposes. Always verify against the official examiner report and mark scheme.