CSEC Food and Nutrition · May/June 2008 · Paper 2

45 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)2 marksDefine the term 'food fallacy'.
2. 1(b)(i)1 markName ONE nutritional disorder in young children caused by a deficiency of protein and energy in the diet.
3. 1(b)(ii)3 marksList THREE symptoms or signs of a deficiency of protein and energy in the diet of young children.
4. 1(c)4 marksSuggest FOUR guidelines that should be followed when preparing meals for the diabetic residents of the Home.
5. 1(d)6 marksName a disease or condition that may be affecting EACH member of the Smith family, and identify a nutrient that may be deficient in the diet of that individual.
6. 2(a)2 marksDefine the term 'dehydration' as it relates to food preservation.
7. 2(b)(i)1 markIncreasing the nutritive value of margarine
8. 2(b)(ii)1 markPreserving fresh fish
9. 2(b)(iii)1 markStabilising the oil during the preparation of mayonnaise
10. 2(b)(iv)1 markTenderising meat prior to cooking
11. 2(c)(i)2 marksExplain what may have caused the discolouration of the fruits.
12. 2(c)(ii)2 marksSuggest how the discolouration could have been avoided in the bananas and the apples.
13. 2(d)(i)2 marksThe jam had not set.
14. 2(d)(ii)2 marksSugar crystals were present.
15. 2(d)(iii)2 marksThere were signs of fermentation.
16. 3(a)(i)a)2 marksPoach
17. 3(a)(i)b)2 marksSteep (infuse)
18. 3(a)(ii)2 marksState TWO disadvantages of grilling.
19. 3(b)2 marksSuggest TWO precautions that should have been taken to prevent the fruit from sinking.
20. 3(c)(i)1 markIdentify the type of batter that is MOST appropriate for frying the fritters.
21. 3(c)(ii)2 marksName TWO suitable garnishes that can be used to enhance the appearance of the fish fritters.
22. 3(c)(iii)2 marksSuggest TWO ways in which boiled white rice can be prepared to make it more attractive.
23. 3(d)3 marksSuggest THREE different ways in which milk can be used in sweet and savoury items or dishes in order to make milk more appealing to someone who does not like it.
24. 4(a)2 marksDefine the term 'invisible fat', and include ONE example in your response.
25. 4(b)4 marksList FOUR advantages of breastfeeding.
26. 4(c)4 marksOutline FOUR food preparation practices that can be used to conserve the nutritive value of vegetables.
27. 4(d)(i)2 marksLactating mothers need extra protein.
28. 4(d)(ii)2 marksTeenage girls need extra iron.
29. 4(d)(iii)2 marksConvalescents need extra vitamin C.
30. 5(a)(i)3 marksFoods can become contaminated by poor personal hygiene of those preparing meals. State THREE other factors that can cause contamination of food in the kitchen.
31. 5(a)(ii)3 marksList THREE ways in which falls may be prevented in the food preparation area.
32. 5(b)2 marksThe sink in the food laboratory at your school is clogged. State TWO precautions that may have prevented this problem.
33. 5(c)(i)4 marksOutline FOUR features of a free-standing food-mixer that would assure customers who are purchasing this product that they are getting value for their money.
34. 5(c)(ii)4 marksExplain how customers may benefit from owning a freezer. Include FOUR benefits in your response.
35. 6(a)2 marksDefine the term 'unit price', and include ONE example in your response.
36. 6(b)2 marksState TWO qualities to look for when purchasing fresh fish.
37. 6(c)2 marksOutline the difference between the processing of white flour and wholewheat flour.
38. 6(d)(i)1 markName ONE important item of information that is missing from the front label.
39. 6(d)(ii)6 marksThe directions for use are missing from the side label. Assist Ria by providing the directions that a customer would need for making ONE of the products listed on the front label.
40. 6(d)(iii)3 marksStarch is one of the main nutrients in Ria's Super Flour Mix. Describe the changes that take place in the starch when the product at (ii) above is cooked.
41. 7(a)2 marksDefine ONE of the following terms used in food preparation and service: (i) Plate service (ii) Hors d'oeuvres
42. 7(b)4 marksState FOUR advantages of using a microwave oven.
43. 7(c)(i)2 marksThe stove
44. 7(c)(ii)2 marksThe oven
45. 7(d)6 marksYour uncle is a construction worker who is concerned about meeting his dietary requirements. Plan a nutritionally balanced breakfast menu for your uncle.