CSEC Food and Nutrition · May/June 2005 · Paper 2

38 questions and parts from this paper. Open one to see it in full, then practise it on Quelpr and get it marked against the mark scheme.

1. 1(a)3 marksState three benefits of including dietary fibre in the diet.
2. 1(b)3 marksList three causes of obesity.
3. 1(c)(i)2 marksSuggest two nutritional reasons to support the statement: Liver and orange juice, if consumed together, will enrich one's blood.
4. 1(c)(ii)2 marksSuggest two nutritional reasons to support the statement: It is possible for lacto-vegetarians to have a healthy diet.
5. 1(d)2 marksSuggest two symptoms that Charles may be experiencing.
6. 2(a)2 marksDefine the term 'dehydration' as used in food preservation.
7. 2(b)4 marksList four reasons for preserving food.
8. 2(c)(i)2 marksSuggest two reasons why pigeon (gungo) peas should be blanched before freezing.
9. 2(c)(ii)2 marksSuggest two reasons why vitamin A and D must be added during margarine manufacturing.
10. 2(c)(iii)2 marksSuggest two reasons why colouring is added to certain foods during processing.
11. 2(d)(i)2 marksSuggest two factors that may have caused Whitney's guava jam to be thick and sticky.
12. 2(d)(ii)2 marksSuggest two factors that may have caused Mariah's mango jam to be fermented.
13. 3(a)(i)2 marksDefine herbs.
14. 3(a)(ii)2 marksDefine spices.
15. 3(b)2 marksState two guidelines to be followed for the use of garnishes in food preparation.
16. 3(c)(i)3 marksSuggest three guidelines that should be followed during the making of the salad.
17. 3(c)(ii)3 marksSuggest three guidelines that should be followed during the serving of the salad.
18. 3(d)(i)2 marksSuggest one way in which the fault of a cup of cocoa having a raw flavour may be avoided.
19. 3(d)(ii)2 marksSuggest one way in which the fault of a pot of tea having a bitter taste may be avoided.
20. 4(a)3 marksState three conditions during which extra water is needed by the body.
21. 4(b)3 marksState three functions of fat in the diet.
22. 4(c)(i)6 marksSuggest three ways by which each of calcium and vitamin A may contribute to the good health of the elderly.
23. 4(c)(ii)4 marksPlan a three-course meal for an elderly person that includes foods rich in calcium and vitamin A.
24. 5(a)(i)3 marksList three desirable features or qualities that must be present in a stainless steel saucepan or pot.
25. 5(a)(ii)3 marksList three desirable features or qualities that must be present in a free-standing mixer.
26. 5(b)(i)3 marksDiscuss two benefits she will gain and one adjustment she will have to make when using her new upright freezer.
27. 5(b)(ii)5 marksSuggest five guidelines that she should follow when storing food in her new freezer.
28. 5(c)2 marksExplain how a scald from spilled hot tea on your hand should be treated.
29. 6(a)2 marksGive a definition of ONE of the following terms: (i) Smoke point (ii) Rancidity
30. 6(b)2 marksState the main difference between the processing of dried (powdered) milk and condensed milk.
31. 6(c)2 marksState two disadvantages of buying food products in bulk.
32. 6(d)4 marksSelect two of the following items (Swiss Roll, Pancakes, Chocolate cake) and explain how a suitable raising agent works in the preparation of each selected item.
33. 6(e)(i)3 marksDescribe three changes that take place during the boiling of porridge.
34. 6(e)(ii)3 marksDescribe three changes that take place during the scrambling of an egg.
35. 7(a)(i)3 marksExplain the principles involved in pressure cooking.
36. 7(a)(ii)3 marksExplain the principles involved in microwave cooking.
37. 7(b)(i)6 marksSuggest six ways, apart from using labour-saving equipment, by which time and fuel may be saved in preparing the meal.
38. 7(b)(ii)4 marksOutline four guidelines to ensure that the buffet service for the luncheon is efficient.