CSEC Food and Nutrition · May/June 2012 · 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 'over-nutrition'.
2. 1(b)2 marksIdentify TWO signs of over-nutrition.
3. 1(c)(i)1 markState ONE condition associated with a deficiency of sodium.
4. 1(c)(ii)1 markState ONE condition associated with a deficiency of calcium.
5. 1(d)(i)2 marksSuggest TWO possible reasons for Sally's change in diet.
6. 1(d)(ii)4 marksDiscuss TWO health benefits of consuming such a diet.
7. 1(d)(iii)4 marksPlan an appropriate two-course lunch for Sally.
8. 2(a)2 marksDefine the term 'blanching'.
9. 2(b)4 marksOutline FOUR benefits of preserving food.
10. 2(c)(i)1 markGive an example of ONE food packaged in containers lined with aluminium foil.
11. 2(c)(ii)1 markSuggest ONE reason why food manufacturers package some foods in containers lined with aluminium foil.
12. 2(d)(i)3 marksOutline THREE guidelines that may be helpful to him.
13. 2(d)(ii)3 marksSuggest why EACH guideline given in (d)(i) is important.
14. 2(d)(iii)2 marksDescribe how Ron should carry out the 'plate test (wrinkle)' OR 'flake test' to determine when the jam mixture is ready for bottling.
15. 3(a)3 marksList THREE methods of cake making that can be used for making the cakes.
16. 3(b)(i)1 markState ONE function of flour in cake making.
17. 3(b)(ii)1 markState ONE function of sugar in cake making.
18. 3(b)(iii)1 markState ONE function of butter or margarine in cake making.
19. 3(c)2 marksState TWO sweet dishes, OTHER than cakes, where eggs are used as the main ingredient.
20. 3(d)4 marksExplain TWO principles involved in the transfer of heat when cakes are being baked.
21. 3(e)4 marksState FOUR steps in the preparation of a cornstarch base to ensure a smooth ice cream for the sweet stall.
22. 4(a)(i)2 marksOutline TWO functions of water.
23. 4(a)(ii)2 marksOutline TWO functions of protein.
24. 4(a)(iii)2 marksOutline TWO functions of carbohydrate.
25. 4(b)3 marksName THREE nutrients present in brown rice that make it more nutritious than white rice.
26. 4(c)(i)2 marksSuggest which dish is suitable and which is unsuitable for your elderly neighbour.
27. 4(c)(ii)2 marksProvide reasons to support your answer in (c)(i).
28. 4(d)3 marksSuggest THREE guidelines to assist a nineteen-year-old school secretary in planning and preparing meals to meet her nutritional requirements.
29. 5(a)(i)3 marksName THREE factors that can contribute to food contamination that should be included in the checklist.
30. 5(a)(ii)3 marksState THREE desirable hygiene practices that should be observed at these food outlets.
31. 5(b)(i)4 marksDiscuss TWO advantages of purchasing a gas cooker/stove rather than an electric cooker/stove.
32. 5(b)(ii)4 marksState FOUR factors other than colour and warranty that MUST be considered before purchasing a gas cooker.
33. 5(c)2 marksSuggest ONE reason for EACH of Vivian's actions in applying the first-aid treatment.
34. 6(a)2 marksState TWO pieces of information which are normally found on a Universal Product Code (UPC) or bar code shown in Figure 1.
35. 6(b)(i)2 marksDefine the term 'comparative shopping'.
36. 6(b)(ii)2 marksDefine the term 'impulsive buying'.
37. 6(c)(i)2 marksSuggest, with a reason, which of the two boxes is a better buy in terms of nutrition.
38. 6(c)(ii)2 marksIndicate TWO factors, other than income, that influence the purchasing of food in a supermarket to emphasize in a presentation.
39. 6(d)(i)2 marksSuggest ONE effect of dry heat on the sugar and ONE effect of moist heat on the flour while the bread is baking.
40. 6(d)(ii)4 marksUsing the terms 'smoke point' and 'flash point', suggest how the frying oil may have caught fire when students were distracted.
41. 7(a)2 marksList TWO materials that would be suitable for packing individual dishes/items to take on a picnic.
42. 7(b)4 marksState the difference between a 'menu' and a 'main course'.
43. 7(c)(i)3 marksState the order of preparation for the items.
44. 7(c)(ii)3 marksState THREE reasons for the order of preparation provided in (c)(i).
45. 7(d)4 marksState FOUR guidelines that you would recommend to a friend who needs help in conserving fuel when using the oven.