CSEC Food and Nutrition · May/June 2010 · Paper 2

42 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 marksExplain the meaning of 'vegan'.
2. 1(b)1 markIdentify ONE regional organization offering information on the benefits of adopting a vegan diet.
3. 1(c)3 marksState THREE health effects on the body caused by a high-fat diet, excluding obesity.
4. 1(d)(i)4 marksExplain TWO benefits of including sufficient dietary fibre (roughage) in the diet.
5. 1(d)(ii)4 marksDesign an appropriate two-course lunch menu suitable for Jan and her vegan friend.
6. 1(d)(iii)2 marksSuggest TWO lifestyle changes, excluding diet, that Jan can adopt to help lower her body weight.
7. 2(a)(i)2 marksState TWO benefits of preserving food.
8. 2(a)(ii)2 marksExplain the term 'pickling' in the context of food preservation.
9. 2(a)(iii)2 marksName TWO food preservation methods other than pickling.
10. 2(a)(iv)a)2 marksExplain why the pickled cucumber developed mould.
11. 2(a)(iv)b)4 marksExplain why the string beans became discoloured and soft after being removed from the freezer.
12. 2(b)4 marksExplain how moisture removal and the use of chemical preservatives can be applied to preserve prepared fish (scaled, washed, and towel-dried).
13. 3(a)(i)2 marksState TWO dry heat methods of cooking.
14. 3(a)(ii)2 marksState TWO methods of steaming.
15. 3(a)(iii)2 marksState TWO advantages of steaming food.
16. 3(b)(i)1 markSuggest ONE item that can be prepared using yeast dough.
17. 3(b)(ii)2 marksExplain the effect, other than sweetness, of accidentally adding too much sugar to a yeast dough sweet item.
18. 3(b)(iii)1 markSuggest ONE preparation step that could cause a shortcrust pastry mango pie crust to turn out hard and tough after baking.
19. 3(c)6 marksExplain the procedural steps taken to prepare a smooth, roux-based cream of pumpkin soup without lumps.
20. 4(a)(i)2 marksName TWO nutrients obtained from the bran layer of a wheat grain.
21. 4(a)(ii)2 marksState TWO food preparation practices done before cooking that can reduce the nutritive value of coloured vegetables.
22. 4(b)(i)2 marksState TWO functions of protein in the diets of pre-school children.
23. 4(b)(ii)2 marksExplain how applying the multi-mix principle ensures adequate protein intake for pre-schoolers.
24. 4(b)(iii)4 marksSuggest FOUR practical guidelines for mothers to ensure pre-schoolers consume nutritious foods.
25. 4(b)(iv)4 marksExplain how ONE physical factor and ONE financial factor can negatively impact the nutrition of elderly individuals.
26. 5(a)(i)4 marksState ONE use for EACH of the four illustrated kitchen items in food preparation and service.
27. 5(a)(ii)2 marksIdentify TWO features, other than an ice maker and water dispenser, to consider when selecting a modern refrigerator.
28. 5(b)(i)2 marksName TWO items from a first aid kit required to treat Sarah's injury.
29. 5(b)(ii)4 marksDescribe the correct sequence of steps to treat Sarah's puncture wound/injury.
30. 5(c)4 marksSuggest FOUR hygiene and safety guidelines for a local market butcher to ensure meat is safe for consumption.
31. 6(a)2 marksState TWO disadvantages or limitations associated with the use of convenience foods.
32. 6(b)1 markExplain the term 'extraction rate' as applied in wheat flour milling.
33. 6(c)(i)3 marksState THREE physical characteristics to check when purchasing fresh fish.
34. 6(c)(ii)2 marksIdentify TWO methods of heat transfer occurring when frying batter-coated fish.
35. 6(c)(iii)4 marksDescribe how EACH of the two identified heat transfer methods operates during the frying of fish.
36. 6(c)(iv)4 marksDescribe TWO physical or chemical effects that frying heat has on a simple batter composed of flour and water.
37. 7(a)(i)2 marksExplain the term 'A la carte' menu.
38. 7(a)(ii)2 marksExplain the term 'Buffet service'.
39. 7(b)(i)2 marksState TWO general factors to consider when planning meals.
40. 7(b)(ii)3 marksPlan a THREE-course dinner menu for an engagement party utilizing rice, chicken, carrots, bread, and tomatoes as main ingredients.
41. 7(b)(iii)4 marksDiscuss TWO layout factors to consider when designing a modern kitchen to maximize efficiency.
42. 7(b)(iv)3 marksExplain how a pressure cooker operates to cook food quickly.