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Catering for Special Needs, Budgets, and Table Service · CSEC Food and Nutrition

52 past-paper questions on Catering for Special Needs, Budgets, and Table Service, part of Section 3: Meal Planning, Preparation and Dining, from every CSEC Food and Nutrition paper on Quelpr.

Practise Catering for Special Needs, Budgets, and Table Service
  1. 1(c)(ii)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest two nutritional reasons to support the statement: It is possible for lacto-vegetarians to have a healthy diet.
  2. 4(c)(ii)4 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Plan a three-course meal for an elderly person that includes foods rich in calcium and vitamin A.
  3. 7(b)(ii)4 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Outline four guidelines to ensure that the buffet service for the luncheon is efficient.
  4. 1(c)4 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Suggest FOUR guidelines that should be followed when preparing meals for the diabetic residents of the Home.
  5. 4(b)4 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2List FOUR advantages of breastfeeding.
  6. 4(d)(i)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Lactating mothers need extra protein.
  7. 7(d)6 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Your uncle is a construction worker who is concerned about meeting his dietary requirements. Plan a nutritionally balanced breakfast menu for your uncle.
  8. 1(c)3 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Outline THREE meal planning guidelines for individuals convalescing from major surgery (no menu required).
  9. 4(a)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Define the term 'complementary feeding'.
  10. 4(b)3 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2State THREE advantages to the infant of continuing breastfeeding during complementary feeding.
  11. 4(d)(i)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Suggest TWO foods to combine with potatoes to ensure nutritional adequacy for the infant.
  12. 4(d)(ii)4 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Describe the preparation and cooking method for the suggested infant meal.
  13. 6(c)(i)4 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Suggest FOUR food shopping guidelines for Carla to ensure nourishing meals on a limited budget.
  14. 7(b)(i)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2State TWO factors to consider when planning meals for elderly residents.
  15. 7(b)(ii)6 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Outline a two-course low-budget lunch menu for senior citizens, incorporating ONE different local food item in the carbohydrate/starchy dish and dessert respectively.
  16. 1(a)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Explain the meaning of 'vegan'.
  17. 1(d)(ii)4 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Design an appropriate two-course lunch menu suitable for Jan and her vegan friend.
  18. 4(b)(iii)4 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Suggest FOUR practical guidelines for mothers to ensure pre-schoolers consume nutritious foods.
  19. 7(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Explain the term 'Buffet service'.
  20. 1(b)(i)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Suggest TWO guidelines that Ryan should follow when preparing meals to reduce his intake of fat.
  21. 1(b)(ii)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Suggest TWO guidelines that Ryan should follow when preparing meals to reduce his intake of salt.
  22. 1(d)(i)1 mark· CSEC Food and Nutrition · May/June 2011 · Paper 2Identify ONE dish from the menu that is unsuitable for Ryan's convalescing grandmother.
  23. 1(d)(ii)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Give TWO reasons why the identified dish is unsuitable.
  24. 4(b)(i)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Name TWO minerals, other than iodine and phosphorus, that Mrs Simon will require in increased amounts.
  25. 4(b)(iii)4 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Plan a nutritionally adequate dinner menu for Mrs Simon's adolescent daughter.
  26. 7(a)(i)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Define the term 'cover/place setting'.
  27. 7(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2State TWO ways of enhancing a tray for tray service.
  28. 7(c)(i)4 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Plan a lunch menu for a preschool child.
  29. 7(c)(ii)1 mark· CSEC Food and Nutrition · May/June 2011 · Paper 2State how any ONE of the items from the lunch menu should be appropriately packaged.
  30. 1(d)(i)2 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Suggest TWO possible reasons for Sally's change in diet.
  31. 1(d)(ii)4 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Discuss TWO health benefits of consuming such a diet.
  32. 1(d)(iii)4 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Plan an appropriate two-course lunch for Sally.
  33. 4(c)(i)2 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Suggest which dish is suitable and which is unsuitable for your elderly neighbour.
  34. 4(c)(ii)2 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Provide reasons to support your answer in (c)(i).
  35. 7(a)2 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2List TWO materials that would be suitable for packing individual dishes/items to take on a picnic.
  36. 4(e)(i)4 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Suggest a suitable breakfast for your pregnant neighbour.
  37. 7(a)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2State TWO guidelines to be considered when organizing a buffet service.
  38. 7(b)4 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2State the position of the dinner fork and the soup spoon in setting a 'cover' or 'place'.
  39. 1(d)4 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Discuss TWO possible health benefits, other than helping with diabetes, of consuming a vegetarian diet.
  40. 4(b)3 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Select 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.
  41. 6(a)(i)2 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2State TWO examples of Textured Vegetable Protein (TVP) products.
  42. 7(b)(i)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2Identify which label (A, B, C or D) corresponds to Dinner fork in Figure 2.
  43. 7(b)(ii)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2Identify which label (A, B, C or D) corresponds to Dessert fork in Figure 2.
  44. 7(b)(iii)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2Identify which label (A, B, C or D) corresponds to Soup spoon in Figure 2.
  45. 7(b)(iv)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2Identify which label (A, B, C or D) corresponds to Dessert spoon in Figure 2.
  46. 4(c)(i)4 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Explain TWO guidelines for complementary feeding of infants.
  47. 4(d)4 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Outline FOUR advantages of continuing breastfeeding while introducing complementary foods to infants.
  48. 7(d)4 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2An 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.
  49. 4(c)(iii)6 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Suggest SIX guidelines to be followed when preparing, cooking and feeding the meal to the infant.
  50. 7(c)6 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Hazra 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…
  51. 1(d)4 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Plan a THREE course meal for a vegan.
  52. 4(c)4 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain why the doctor recommended an increase in the intake of any TWO of calcium, iron, or dietary fibre.

Related topics in Section 3: Meal Planning, Preparation and Dining