CSEC Food and Nutrition · May/June 2015 · Paper 2

43 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)1 markName ONE nutrient whose deficiency may cause goitre.
2. 1(a)(ii)1 markName ONE nutrient whose deficiency may cause night blindness.
3. 1(b)4 marksState FOUR dietary guidelines to assist an individual in losing weight.
4. 1(c)(i)6 marksDiscuss THREE effects that regularly consuming fried chicken, macaroni cheese pie, and carbonated beverages from school cafeterias is likely to have on students' health.
5. 1(c)(ii)4 marksSuggest a well-balanced menu for the canteen/cafeteria to ensure meals provided are healthy.
6. 2(a)(i)2 marksState TWO reasons for preserving foods.
7. 2(a)(ii)2 marksName TWO food additives suitable for use in preparing preserves.
8. 2(a)(iii)2 marksDefine the term 'sterilization'.
9. 2(b)(i)2 marksExplain the scientific principle involved in preventing microbial growth in guava jam.
10. 2(b)(ii)2 marksExplain the scientific principle involved in preventing microbial growth in pickled cucumbers.
11. 2(b)(iii)2 marksExplain the scientific principle involved in preventing microbial growth in salted codfish.
12. 2(c)(i)2 marksSuggest ONE reason why crystals formed on candied fruit.
13. 2(c)(ii)2 marksSuggest ONE reason why sorrel jelly became dark.
14. 3(a)(i)1 markDefine the term 'boiling'.
15. 3(a)(ii)2 marksState TWO advantages of boiling as a cooking method.
16. 3(b)(i)1 markState how a roux is used in food preparation.
17. 3(b)(ii)1 markState how sautéing is used in food preparation.
18. 3(b)(iii)1 markState how a garnish is used in food preparation.
19. 3(c)6 marksDiscuss ONE effect that any THREE of the listed practices (adding lemon juice to pastry mixture, baking at too low temperature, stretching dough over pies/tarts, or pricking the pastry cover with a fork) may have on the…
20. 3(d)(i)2 marksSuggest TWO precautions to take when preparing Pineapple in Jello using fresh pineapple to ensure the gelatin mixture sets properly.
21. 3(d)(ii)2 marksGive a reason for EACH precaution suggested in (d)(i).
22. 4(a)2 marksState TWO functions of protein.
23. 4(b)(i)2 marksName the parts labelled A and B in Figure 1 showing a diagram of an egg.
24. 4(b)(ii)2 marksName TWO nutrients other than protein that are provided by the part labelled 'A'.
25. 4(c)(i)4 marksExplain TWO guidelines for complementary feeding of infants.
26. 4(c)(ii)2 marksUsing the double-mix principle, suggest a suitable meal for an infant.
27. 4(d)4 marksOutline FOUR advantages of continuing breastfeeding while introducing complementary foods to infants.
28. 5(a)(i)3 marksState THREE causes of burns in the kitchen during food preparation.
29. 5(a)(ii)3 marksState THREE ways of preventing burns in the kitchen during food preparation.
30. 5(b)(i)2 marksExplain ONE reason why fresh milk should be covered when stored in the refrigerator.
31. 5(b)(ii)2 marksExplain ONE reason why cooked food should not be stored hot in the refrigerator.
32. 5(b)(iii)2 marksExplain ONE reason why food should not be packed tightly in the refrigerator.
33. 5(c)4 marksExplain what may be responsible for any TWO of the following spoilages: (i) fresh milk left at room temperature in a bottle turning sour, (ii) bread developing mould or mildew, (iii) bottled oil becoming rancid over…
34. 6(a)(i)2 marksState TWO factors to consider when purchasing cucumbers.
35. 6(a)(ii)2 marksState TWO factors to consider when purchasing fresh meat.
36. 6(b)(i)2 marksDefine 'net weight'.
37. 6(b)(ii)6 marksExplain THREE steps in the manufacturing process of sweetened condensed milk.
38. 6(c)4 marksSuggest FOUR reasons Lisa could use to convince her mother to continue shopping at a newly established supermarket rather than a small community shop.
39. 7(a)(i)2 marksDefine the term 'hors d'oeuvre'.
40. 7(a)(ii)1 markProvide ONE example of an hors d'oeuvre.
41. 7(b)3 marksState the components of a three-course menu.
42. 7(c)6 marksDiscuss THREE factors to be considered when planning meals for a luncheon catering to 100 persons.
43. 7(d)4 marksAn original cake recipe using 4 cups of flour and 2 cups of sugar yields 20 servings. Explain how to adjust this recipe to make 100 servings for the luncheon.