CSEC Food and Nutrition · May/June 2013 · Paper 2

41 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 symptoms or signs of a lack of Vitamin B1 (thiamine) in the diet.
2. 1(b)3 marksIdentify THREE factors that may influence the eating habits of persons in your community.
3. 1(c)6 marksDiscuss THREE effects of protein energy malnutrition (PEM).
4. 1(d)4 marksGive ONE reason EACH to justify any TWO of the following statements: 1. Persons should reduce the amount of salt they consume. 2. Iron-rich foods should be taken in conjunction with foods rich in Vitamin C. 3. Eggs…
5. 2(a)2 marksName TWO methods, other than freezing, by which Petra may preserve green beans.
6. 2(b)1 markName ONE preservative that can be used when preserving green beans at home.
7. 2(c)1 markGive ONE reason for the use of the preservative named in (b).
8. 2(d)2 marksDefine the term 'enzyme action'.
9. 2(e)2 marksIdentify TWO undesirable effects of enzyme action on the green beans if they are not blanched before freezing.
10. 2(f)2 marksIdentify TWO procedures to be followed before placing the blanched green beans in the freezer.
11. 2(g)2 marksGive ONE reason for EACH procedure identified in (f).
12. 2(h)4 marksProvide a scientific explanation for EACH of the stages II and III shown in Figure 1, representing the cell wall of a normal green bean during and after freezing.
13. 3(a)2 marksGive ONE example of a herb and ONE example of a spice used in the preparation of food.
14. 3(b)4 marksState TWO advantages of conservative cooking and TWO advantages of steaming.
15. 3(c)(i)3 marksOutline how EACH of the following techniques is done when making short crust pastry items: sifting, rubbing-in, and glazing.
16. 3(c)(ii)3 marksSuggest why EACH technique (sifting, rubbing-in, and glazing) is important in making short crust pastry items.
17. 3(d)4 marksSuggest to teachers ONE effective way to prevent a recurrence of EACH of the following problems: 1. The baked custard curdled. 2. Beaten egg whites did not rise in peaks. 3. A dark ring was visible around the yolk of a…
18. 4(a)3 marksClassify carbohydrates into three MAIN groups.
19. 4(b)1 markGive ONE function of carbohydrates.
20. 4(c)2 marksComplete the table by listing a specific carbohydrate present in sweet corn (i) and milk (ii).
21. 4(d)2 marksDiscuss ONE factor that affects the nutritive value of corn either after harvesting or during preparation and cooking.
22. 4(e)(i)4 marksSuggest a suitable breakfast for your pregnant neighbour.
23. 4(e)(ii)4 marksSuggest FOUR guidelines for developing positive eating habits for preschool children in the community.
24. 5(a)4 marksComplete the table by providing the missing accident or precaution for (i), (ii), (iii), and (iv).
25. 5(b)(i)1 markState the function of the thermostat in an oven.
26. 5(b)(ii)1 markState the function of the glass oven door.
27. 5(c)(i)3 marksSuggest THREE causes of students' illness related to personal hygiene practices during the preparation of meals.
28. 5(c)(ii)3 marksSuggest THREE causes of students' illness related to hygienic conditions of the place in which the meals were prepared.
29. 5(c)(iii)3 marksSuggest THREE causes of students' illness related to food handling practices during the preparation of the meals.
30. 5(d)1 markSuggest a method of clearing a sink that clogged during meal preparation.
31. 6(a)(i)2 marksList TWO factors to be considered when purchasing a fresh cut of beef.
32. 6(a)(ii)2 marksList TWO factors to be considered when purchasing leaf lettuce.
33. 6(b)2 marksDefine the term 'expiry date'.
34. 6(c)2 marksExplain how the peanut punch label could assist Mohan in ensuring that the peanut punch that he is purchasing contains milk and peanuts as the main ingredients.
35. 6(d)4 marksDescribe the process of ultra-heat treatment (UHT) of the peanut punch.
36. 6(e)4 marksExplain how yeast works as a raising agent when preparing and baking bread rolls.
37. 7(a)2 marksState TWO guidelines to be considered when organizing a buffet service.
38. 7(b)4 marksState the position of the dinner fork and the soup spoon in setting a 'cover' or 'place'.
39. 7(c)(i)4 marksSuggest FOUR other ways that can be used by caterers to save time.
40. 7(c)(ii)2 marksLydia is asked to prepare 1000 slices of cake for a function. Normally a pound of cake yields 24 slices. How many pounds of cake (to the nearest whole number) does Lydia need to prepare?
41. 7(c)(iii)4 marksWrite a menu for a TWO-course lunch, ensuring that an indigenous food is used in ONE of the courses.