2024 RI Prelim ELL Paper 1

English Language and Linguistics 9508/01 Paper 1 Analysing Language Use 3 hours 12 September 2024 Additional Materials: Answer Booklet READ THESE INSTRUCTIONS FIRST  Write your full name, CT class, subject code (9508/1), and the subject tutor’s name on the answer booklet.  Answer Section A and Section B on separate pages of the booklet.  Use the back pages of the booklet for your planning.  Write in dark blue or black ink on both sides of the writing paper.  Do not use staples, paper clips, highlighters, glue, or correction fluid/tape. Answer Question 1 (Section A) and Question 2 (Section B). Both questions carry equal marks. You are reminded of the need for Standard English and clear presentation in your answers. A reference chart of IPA Phonemic Symbols is provided at the end of this Question Paper. This question paper consists of 10 printed pages, including this page. Raffles Institution 2024 Year 6 Preliminary Examination General Certificate of Education Advanced Level Higher 2

2 ©RI_ELL/2024/AT 9508/01 Section A: Analysis The following texts are about food and cooking. Text A is a transcription from a British television talk show called ‘This Morning’. Text B is an excerpt from a hospitality website. Read both texts, and then complete the following task: 1 Compare the linguistic features of Text A and Text B, considering relevant contextual factors. In your analysis, you should make relevant reference to:  differences between spoken and written language  lexis, grammar and phonology  how the contexts affect the ways language is used. [25] Text A UK talk-show hosts Holly (H) and Philip (P) have a conversation with Tilly Ramsay (T), the daughter of celebrity chef Gordon Ramsay. During this segment, they discuss her newly released cookbook while she cooks a dish from the cookbook. H: all of this(.) has this all come from(.) sort of being inspired and watching him [everyone laughs] T: um(1) and mum as well(.) its not just him but he likes to think it is // H & P: [laughs] P: cos his(.) his is much more(.) i suppose(.) complex(.) a little bit(.) little bit posher but yours(.) youre very specific(.) its easy to make this(.) for your age group 5 T: yeah its a lot easier than his(.) /kəz/(.) my recipes are kind of like(.) if you dont have one of the(.) ingredients(.) its not a big deal(.) but with(.) dads(.) if you dont have one of the ingredient(.) like(.) it doesnt work as well(.) so(.) his is a lot more fussy H: right(.) and this is(.) this is the book here(.) uh(.) tillys kitchen takeover(.) and i was having a look through it(.) and whats really nice(.) is that at the beginning(.) it shows you how to(.) like(.) simple things(.) and i guess youve gotta learn somewhere(.) it like(.) shows you how to chop an onion(.) 10 // T: um(.)hm H: and it shows you how to cut (.) /s(.) um(.) uh(.) herbs and things like that so(.) it really is for(.) children to(.) to to start right at the beginning 15 T: yeah definitely because(.) not everyone knows the basics and without them(.) you cant(.) do as well(.) so its easier so they can see as well P: whats your favourite thing to make(?)

3 ©RI_ELL/2024/AT 9508/01 T: i love to bake(.) and i love to make(1) loads of stuff really(.) anything 20 P: what are you gonna cook for us today(?) T: my all american chili(.) this is just(.) softened(.) onions and garlic H: mhmm T: in the pan(.) and(.) its really good(.) you dont wanna burn these(.) because if you burn them itll taste really bitter 25 H: yeah T: so youve gotta take time on these like(.) everyone thinks its the easy bit(.) but its really not H: so this is the important foundation T: yeah(.) definitely(.) and then(.) beef mince 30 H: yeah T: gonna add this in H: get that all in there(.) and how long do you cook that for(.) like when you say sort of(.) when i read it in books they say(.) brown the mince off(.) and so how brown does that have to go 35 T: so it has to get a nice(.) brown colour(.) youll definitely be able to tell when its ready but you dont want it to burn(.) and you also want to make sure there are no lumps in it H: okay T: because if its lumpy then(.) its not all gonna cook evenly(.) so H: okay(.) so you just keep(.) kind of(.) chopping it up with your(.) wooden spoon then 40 T: yeah(.) just gotta keep going like this(.) and mixing it round(.) see its already going brown on the top H: yeah(.) it changes quite quickly doesnt it(?) T: yeah Transcription Key (.) = micropause (1) = pause in seconds underlining = stressed sound(s)/syllable(s) // = speech overlap (?) = questioning intonation [laughs] = paralinguistic feature /jə/ = phonemic representation of speech sounds

4 ©RI_ELL/2024/AT 9508/01 Text B The 10 principles of food plating There are 10 main principles to follow for arranging your plate in a way that reflects your establishment's aesthetics and appeals to the diner, holds the structural integrity of the food, and sets them up for the perfect mix of flavours and textures in each bite. 1. The rule of thirds - Often found in nature and in art to refer to a visually appealing layout which when applied to cooking, means placing the main component of your dish on the left or right side of the plate, instead of the center. 5 2. The clock technique - Imagine arranging your ingredients like the hands of a clock. For the perfect visual balance, position your protein between 3 and 9, your starch/carbohydrate from 9 to 12, and your vegetable from 12 to 3, all from the diner's perspective. 10 3. Select the right plate - Your plates don't have to be white and round, think about matching your tableware to the theme of the restaurant and also an appropriate shape for the dish. Think rectangular plates for a line of freshly rolled sushi, but a plate with a small well in the bottom for a dish with more liquid. 4. Give height to the plate - Top chefs will usually play with height on a dish, showing off their delicate plating skills like stacking Jenga. This style allows you to get more on the plate in a visually appealing way so that all the elements are connected. Try perching a neat quenelle of thick cream or ice cream on top of your dessert! 15 5. Begin with moist ingredients - Start by plating the moist ingredients to ensure they stay in place, then layer them with complementary foods to prevent any unwanted spillage. For instance, consider artistically arranging sliced meat against a bed of creamy mashed vegetables. 20 6. Slide meat horizontally - Cut your meat on a 45 -degree bias and against the grain of the meat. This is both practical as it makes for a more tender cut and it also shows off the "cuisson" of the meat. This angle also works