CSEC Food and Nutrition · May/June 2014 · 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)3 marksState THREE signs/symptoms of diabetes.
2. 1(b)3 marksState THREE effects, other than diabetes, of high levels of fat in the diet.
3. 1(c)(i)3 marksSuggest THREE guidelines that Clara's mother should follow to reduce sugar in her diet.
4. 1(c)(ii)3 marksSuggest THREE guidelines that Clara's mother should follow to reduce fat in her diet.
5. 1(d)4 marksDiscuss TWO possible health benefits, other than helping with diabetes, of consuming a vegetarian diet.
6. 2(a)(i)1 markName ONE additive used by food manufacturers to set jams and jellies.
7. 2(a)(ii)1 markName ONE additive used by food manufacturers to prevent oil in mayonnaise from separating.
8. 2(a)(iii)1 markName ONE additive used by food manufacturers to improve the nutritive value of margarine.
9. 2(a)(iv)1 markName ONE additive used by food manufacturers to tenderize meat.
10. 2(b)2 marksState TWO reasons why foods containing certain additives should be used in moderation.
11. 2(c)4 marksDiscuss the scientific principle that explains the removal of excess water from cucumber during pickling.
12. 2(d)(i)4 marksExplain TWO guidelines David would have used to select the bananas to ensure that the jam was of a high quality.
13. 2(d)(ii)2 marksDescribe the process which caused the darkening of bananas in the fruit salad.
14. 3(a)2 marksList TWO icings or frostings that Wayne could use to decorate cakes.
15. 3(b)(i)1 markGive ONE function of liquid (milk or water) in cake making.
16. 3(b)(ii)1 markGive ONE function of eggs in cake making.
17. 3(c)2 marksGive TWO reasons why flour should be folded into the mixture when making a cake.
18. 3(d)2 marksExplain ONE effect adding too much sugar while making yeast dough is likely to have on the finished product.
19. 3(e)2 marksSuggest TWO reasons why Wayne should follow rules for batter making to ensure quality sweet products.
20. 3(f)6 marksExplain THREE steps in the preparation of baked egg custard.
21. 4(a)(i)2 marksDefine the term 'hydrogenation'.
22. 4(a)(ii)1 markGive ONE example of a food product that is prepared by the process of hydrogenation.
23. 4(b)3 marksSelect THREE conditions other than anaemia from Table 1, and state ONE guideline to be followed when planning meals for EACH of the THREE conditions selected.
24. 4(c)4 marksExplain TWO effects that a diet deficient in water over a prolonged period can have on the proper functioning of the body.
25. 4(d)6 marksDescribe ONE effect of heat on EACH of the THREE ingredients (flour, eggs, and sugar) while a 'true' sponge cake is being baked.
26. 5(a)(i)2 marksList TWO materials used in the manufacture of saucepans.
27. 5(a)(ii)2 marksState ONE advantage of EACH type of material listed in (a)(i).
28. 5(b)2 marksState the use of any TWO items shown in Figure 1.
29. 5(c)(i)2 marksSuggest TWO ways by which the spoilage could have occurred.
30. 5(c)(ii)2 marksSuggest, giving ONE reason, the type of packaging material that Chandra should use the next time she is freezing cherries to prevent spoilage.
31. 5(c)(iii)4 marksGive FOUR guidelines that Chandra should follow when storing cherries in the freezer to ensure that they do not spoil.
32. 5(d)2 marksSuggest TWO factors of food hygiene and safety that Brian should use to determine which shops are the most hygienic.
33. 6(a)(i)2 marksState TWO examples of Textured Vegetable Protein (TVP) products.
34. 6(a)(ii)1 markState what the expiry date '18 October 2014' on the label of a TVP product means to consumers.
35. 6(a)(iii)3 marksList THREE pieces of information other than the expiry date that may be printed on the label of a Textured Vegetable Protein (TVP) product.
36. 6(b)(i)8 marksDiscuss FOUR disadvantages of using convenience food.
37. 6(b)(ii)2 marksSuggest TWO groups of convenience foods from which a housewife may choose to prepare a main lunch dish in very limited time.
38. 7(a)2 marksList TWO factors that should be considered when planning meals.
39. 7(b)(i)1 markIdentify which label (A, B, C or D) corresponds to Dinner fork in Figure 2.
40. 7(b)(ii)1 markIdentify which label (A, B, C or D) corresponds to Dessert fork in Figure 2.
41. 7(b)(iii)1 markIdentify which label (A, B, C or D) corresponds to Soup spoon in Figure 2.
42. 7(b)(iv)1 markIdentify which label (A, B, C or D) corresponds to Dessert spoon in Figure 2.
43. 7(c)(i)3 marksSuggest THREE hygiene practices employed by the cooks in the preparation of meals that may have contributed to the high rating.
44. 7(c)(ii)3 marksSuggest THREE hygiene practices employed by the waiters and waitresses in the service of meals that may have contributed to the high rating.
45. 7(d)4 marksExplain the process by which brisket (a tough cut of beef) becomes tender when stewed in a pressure cooker.