CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2

37 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 markState ONE condition associated with a deficiency of Vitamin C.
2. 1(a)(ii)1 markState ONE condition associated with a deficiency of Thiamin.
3. 1(a)(iii)1 markState ONE condition associated with a deficiency of Iron.
4. 1(a)(iv)1 markState ONE condition associated with a deficiency of Calcium.
5. 1(b)(i)2 marksDefine the term 'balanced diet'.
6. 1(b)(ii)6 marksExplain THREE effects that the food habits and lifestyle changes may have on the nutritional status of Jan's mother.
7. 1(b)(iii)4 marksPlan a two course menu for Jan's mother that may help her to improve her nutritional status.
8. 2(a)2 marksDefine the term 'blanch'.
9. 2(b)2 marksGive TWO reasons why the fruit should be blanched before preparing candied fruit.
10. 2(c)2 marksState TWO reasons for using food additives.
11. 2(d)(i)2 marksExplain ONE scientific principle underlying the use of citric acid/lime juice/lemon juice in the preparation of candied fruit.
12. 2(d)(ii)2 marksExplain ONE scientific principle underlying the use of sugar in the preparation of candied fruit.
13. 2(e)6 marksDescribe THREE steps in the preparation of the candied fruit, after the fruit has been diced and blanched, to ensure best results.
14. 3(a)2 marksList TWO dry heat methods of cooking.
15. 3(b)2 marksState TWO reasons why vegetables are prepared using the 'conservative' method of cooking.
16. 3(c)2 marksState the difference between a 'garnish' and a 'decoration'.
17. 3(d)(i)6 marksExplain how THREE steps in the preparation of the rough puff pastry may contribute to the flakiness of the pastry.
18. 3(d)(ii)4 marksDescribe TWO steps in the preparation of custard filling for the pastry using commercial custard powder. Give ONE reason for EACH step described.
19. 4(a)2 marksState TWO functions of carbohydrates.
20. 4(b)(i)2 marksIdentify the parts labelled A and B on the wheat grain shown in Figure 1.
21. 4(b)(ii)2 marksName TWO nutrients, other than carbohydrates, that are provided by the wheat grain.
22. 4(c)(i)2 marksExplain how the multi-mix principle is used to select eggs and potatoes for a meal for a five-month-old infant.
23. 4(c)(ii)2 marksSuggest TWO other foods that can be combined with the eggs and potatoes to increase the nutritive value of the meal.
24. 4(c)(iii)6 marksSuggest SIX guidelines to be followed when preparing, cooking and feeding the meal to the infant.
25. 5(a)(i)2 marksState TWO ways of preventing a burn when preparing food in the kitchen.
26. 5(a)(ii)2 marksState TWO ways of preventing a cut when preparing food in the kitchen.
27. 5(b)2 marksState TWO causes of food spoilage.
28. 5(c)6 marksSuggest, giving reasons, how fresh meat, fresh milk, and cheese should be properly stored in the refrigerator.
29. 5(d)4 marksDiscuss any TWO of Paul's actions (leaving meat and cheese on the counter for three hours, and cutting cheese on the same chopping board immediately after chopping meat) that may affect the safety of the food he…
30. 6(a)2 marksExplain the purpose of the expiry date on packaged food products.
31. 6(b)4 marksState FOUR features you should identify when purchasing fish.
32. 6(c)6 marksDiscuss THREE differences in the processes used in the production of condensed milk and ultra-heat treated milk.
33. 6(d)4 marksDiscuss TWO reasons why you may decide to shop at a small grocery store rather than at the large supermarket in your area.
34. 7(a)2 marksDefine the term 'lunch'.
35. 7(b)4 marksState FOUR factors to consider when planning a lunch menu.
36. 7(c)6 marksHazra has decided to prepare the usual pasta dish used for her family of five for the family reunion, where 50 persons will be invited. Suggest how the recipe using 10 ounces of pasta, 4 ounces cheese and 8 ounces…
37. 7(d)4 marksPlan the two course lunch for the family reunion.