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Food Preparation Skills and Flour Mixtures · CSEC Food and Nutrition

42 past-paper questions on Food Preparation Skills and Flour Mixtures, part of Section 7: Food Management, Preparation and Service, from every CSEC Food and Nutrition paper on Quelpr.

Practise Food Preparation Skills and Flour Mixtures
  1. 6(d)4 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Select two of the following items (Swiss Roll, Pancakes, Chocolate cake) and explain how a suitable raising agent works in the preparation of each selected item.
  2. 3(b)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Suggest TWO precautions that should have been taken to prevent the fruit from sinking.
  3. 3(c)(i)1 mark· CSEC Food and Nutrition · May/June 2008 · Paper 2Identify the type of batter that is MOST appropriate for frying the fritters.
  4. 6(d)(ii)6 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2The directions for use are missing from the side label. Assist Ria by providing the directions that a customer would need for making ONE of the products listed on the front label.
  5. 3(a)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Define the term 'bake blind'.
  6. 3(d)4 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Select an appropriate cake preparation method and describe THREE steps involved.
  7. 3(e)(i)1 mark· CSEC Food and Nutrition · May/June 2009 · Paper 2Suggest ONE factor causing the muffins to have large tunnels.
  8. 3(e)(ii)1 mark· CSEC Food and Nutrition · May/June 2009 · Paper 2Suggest ONE factor causing the muffins to have poor flavour.
  9. 6(c)(ii)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2State ONE reason why bread flour should be used instead of cake flour for bread making.
  10. 3(b)(i)1 mark· CSEC Food and Nutrition · May/June 2010 · Paper 2Suggest ONE item that can be prepared using yeast dough.
  11. 3(b)(ii)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Explain the effect, other than sweetness, of accidentally adding too much sugar to a yeast dough sweet item.
  12. 3(b)(iii)1 mark· CSEC Food and Nutrition · May/June 2010 · Paper 2Suggest ONE preparation step that could cause a shortcrust pastry mango pie crust to turn out hard and tough after baking.
  13. 3(c)(i)5 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Suggest ONE factor responsible for EACH of the five observations (1 to 5).
  14. 4(c)(i)4 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Outline the steps for making cheese muffins.
  15. 6(e)(i)1 mark· CSEC Food and Nutrition · May/June 2011 · Paper 2Identify the MAIN raising agent in a Swiss roll.
  16. 6(e)(ii)1 mark· CSEC Food and Nutrition · May/June 2011 · Paper 2Identify the MAIN raising agent in pancakes.
  17. 7(d)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Suggest the quantities of flour and fat required to produce 48 biscuits.
  18. 3(a)3 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2List THREE methods of cake making that can be used for making the cakes.
  19. 3(b)(i)1 mark· CSEC Food and Nutrition · May/June 2012 · Paper 2State ONE function of flour in cake making.
  20. 3(b)(ii)1 mark· CSEC Food and Nutrition · May/June 2012 · Paper 2State ONE function of sugar in cake making.
  21. 3(b)(iii)1 mark· CSEC Food and Nutrition · May/June 2012 · Paper 2State ONE function of butter or margarine in cake making.
  22. 3(c)(i)3 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Outline how EACH of the following techniques is done when making short crust pastry items: sifting, rubbing-in, and glazing.
  23. 3(c)(ii)3 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Suggest why EACH technique (sifting, rubbing-in, and glazing) is important in making short crust pastry items.
  24. 3(a)2 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2List TWO icings or frostings that Wayne could use to decorate cakes.
  25. 3(b)(i)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2Give ONE function of liquid (milk or water) in cake making.
  26. 3(b)(ii)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2Give ONE function of eggs in cake making.
  27. 3(c)2 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Give TWO reasons why flour should be folded into the mixture when making a cake.
  28. 3(d)2 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Explain ONE effect adding too much sugar while making yeast dough is likely to have on the finished product.
  29. 3(e)2 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Suggest TWO reasons why Wayne should follow rules for batter making to ensure quality sweet products.
  30. 3(c)6 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Discuss 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…
  31. 3(d)(i)6 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Explain how THREE steps in the preparation of the rough puff pastry may contribute to the flakiness of the pastry.
  32. 3(a)3 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2List THREE types of batters.
  33. 3(b)(i)1 mark· CSEC Food and Nutrition · May/June 2016 · Paper 2State ONE function of salt as it relates to yeast products.
  34. 3(b)(ii)1 mark· CSEC Food and Nutrition · May/June 2016 · Paper 2State ONE function of sugar as it relates to yeast products.
  35. 3(b)(iii)1 mark· CSEC Food and Nutrition · May/June 2016 · Paper 2State ONE function of eggs as it relates to yeast products.
  36. 3(c)(i)1 mark· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain why Paul may use sieving to make the fruit cake.
  37. 3(c)(ii)1 mark· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain why Paul may use creaming to make the fruit cake, giving a different reason.
  38. 3(c)(iii)1 mark· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain why Paul may use whisking to make the fruit cake, giving a different reason.
  39. 3(c)(iv)1 mark· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain why Paul may use folding to make the fruit cake, giving a different reason.
  40. 3(d)(i)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain ONE procedure that should have been used to prevent the fruits from sinking to the bottom of the cake.
  41. 3(d)(ii)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain ONE procedure that should have been used to prevent the cake from sinking in the middle.
  42. 3(d)(iii)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain ONE procedure that should have been used to prevent the crust from becoming crisp and sugary.

Related topics in Section 7: Food Management, Preparation and Service