CSEC Food and Nutrition · May/June 2011 · Paper 2

55 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)(i)2 marksExplain what is meant by the term 'nutritional status'.
2. 1(a)(ii)2 marksIdentify TWO food habits that may have a negative effect on nutritional status.
3. 1(a)(iii)2 marksState ONE condition which may occur as a result of EACH of the food habits identified in (a)(ii).
4. 1(b)(i)2 marksSuggest TWO guidelines that Ryan should follow when preparing meals to reduce his intake of fat.
5. 1(b)(ii)2 marksSuggest TWO guidelines that Ryan should follow when preparing meals to reduce his intake of salt.
6. 1(c)(i)2 marksOutline TWO signs/symptoms that may have led the doctor to diagnose vitamin A deficiency.
7. 1(c)(ii)1 markSuggest ONE food that Ryan can use to correct vitamin A deficiency.
8. 1(d)(i)1 markIdentify ONE dish from the menu that is unsuitable for Ryan's convalescing grandmother.
9. 1(d)(ii)2 marksGive TWO reasons why the identified dish is unsuitable.
10. 2(a)(i)2 marksDefine the term 'food additive'.
11. 2(a)(ii)2 marksGive TWO advantages of using additives in foods.
12. 2(b)(i)2 marksGive TWO guidelines to follow when selecting mangoes for making chutney.
13. 2(b)(ii)2 marksExplain how vinegar functions as a preservative in mango chutney.
14. 2(c)(i)1 markSuggest a suitable material from which the saucepan Marva uses should be made.
15. 2(c)(ii)1 markGive ONE reason for the saucepan material selected in (c)(i).
16. 2(c)(iii)2 marksDescribe the method of preparation for the chutney.
17. 2(c)(iv)2 marksOutline TWO correct steps/procedures for bottling the chutney.
18. 2(c)(v)2 marksGive ONE reason for EACH step/procedure outlined in (c)(iv).
19. 3(a)(i)2 marksDistinguish between a 'garnish' and a 'decoration' as they relate to food.
20. 3(a)(ii)2 marksSuggest TWO ways, other than garnishing, by which the presentation of foods may be improved.
21. 3(a)(iii)2 marksState TWO general guidelines to be followed when garnishing foods.
22. 3(b)(i)1 markState an appropriate garnish for baked fish.
23. 3(b)(ii)1 markState an appropriate garnish for cream of pumpkin soup.
24. 3(c)(i)5 marksSuggest ONE factor responsible for EACH of the five observations (1 to 5).
25. 3(c)(ii)3 marksSuggest ONE way in which Rita was able to achieve EACH characteristic (1 to 3).
26. 4(a)(i)1 markState ONE function of Iodine.
27. 4(a)(ii)1 markState ONE function of Phosphorus.
28. 4(b)(i)2 marksName TWO minerals, other than iodine and phosphorus, that Mrs Simon will require in increased amounts.
29. 4(b)(ii)2 marksGive ONE benefit of EACH mineral named in (b)(i).
30. 4(b)(iii)4 marksPlan a nutritionally adequate dinner menu for Mrs Simon's adolescent daughter.
31. 4(c)(i)4 marksOutline the steps for making cheese muffins.
32. 4(c)(ii)2 marksState TWO nutrients present in cheese muffins that contribute to an individual's energy requirements.
33. 5(a)(i)2 marksState TWO desirable features of kitchen knives.
34. 5(a)(ii)2 marksState TWO desirable features of cake mixers.
35. 5(b)2 marksState TWO procedures to be followed when cleaning cake pans.
36. 5(c)(i)2 marksState TWO symptoms or signs the boys are likely to experience.
37. 5(c)(ii)1 markName the bacteria that may have been present in the baked chicken.
38. 5(c)(iii)3 marksSuggest THREE personal hygiene practices that the person who served the baked chicken may NOT have followed.
39. 5(c)(iv)2 marksThe oven used was not self-cleaning and left very greasy. Suggest TWO essential steps that should be taken to clean the oven.
40. 5(d)2 marksPatrice cut her finger while preparing cabbage with a knife. Suggest TWO factors other than incorrect knife usage that could have caused the injury.
41. 6(a)2 marksState TWO specific roles of the consumer organization in your country.
42. 6(b)2 marksState TWO ways by which customers can determine if eggs purchased from the supermarket are fresh.
43. 6(c)2 marksState TWO forms of textured vegetable protein (TVP) that can be purchased in the supermarket.
44. 6(d)4 marksSuggest FOUR reasons why consumers may NOT benefit from bulk buying.
45. 6(e)(i)1 markIdentify the MAIN raising agent in a Swiss roll.
46. 6(e)(ii)1 markIdentify the MAIN raising agent in pancakes.
47. 6(f)(i)2 marksExplain the scientific principles underlying the use of a chemical raising agent during the baking of a fruit cake.
48. 6(f)(ii)2 marksExplain the scientific principles underlying the methods of heat transfer during the baking of a fruit cake.
49. 7(a)(i)2 marksDefine the term 'cover/place setting'.
50. 7(a)(ii)2 marksState TWO ways of enhancing a tray for tray service.
51. 7(b)(i)2 marksState TWO points to be considered to ensure proper storage of non-perishable foods in the food cupboard illustrated in Figure 1.
52. 7(b)(ii)3 marksGive THREE reasons why the layout of the kitchen illustrated in Figure 1 will ensure maximum efficiency.
53. 7(c)(i)4 marksPlan a lunch menu for a preschool child.
54. 7(c)(ii)1 markState how any ONE of the items from the lunch menu should be appropriately packaged.
55. 7(d)2 marksSuggest the quantities of flour and fat required to produce 48 biscuits.