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Food Preservation and Culinary Science · CSEC Food and Nutrition

92 past-paper questions on Food Preservation and Culinary Science, part of Section 4: Food Science and Technology, from every CSEC Food and Nutrition paper on Quelpr.

Practise Food Preservation and Culinary Science
  1. 2(a)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Define the term 'dehydration' as used in food preservation.
  2. 2(b)4 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2List four reasons for preserving food.
  3. 2(c)(i)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest two reasons why pigeon (gungo) peas should be blanched before freezing.
  4. 2(c)(ii)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest two reasons why vitamin A and D must be added during margarine manufacturing.
  5. 2(c)(iii)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest two reasons why colouring is added to certain foods during processing.
  6. 2(d)(i)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest two factors that may have caused Whitney's guava jam to be thick and sticky.
  7. 6(a)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Give a definition of ONE of the following terms: (i) Smoke point (ii) Rancidity
  8. 6(e)(i)3 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Describe three changes that take place during the boiling of porridge.
  9. 6(e)(ii)3 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Describe three changes that take place during the scrambling of an egg.
  10. 2(a)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Define the term 'dehydration' as it relates to food preservation.
  11. 2(b)(i)1 mark· CSEC Food and Nutrition · May/June 2008 · Paper 2Increasing the nutritive value of margarine
  12. 2(b)(ii)1 mark· CSEC Food and Nutrition · May/June 2008 · Paper 2Preserving fresh fish
  13. 2(b)(iii)1 mark· CSEC Food and Nutrition · May/June 2008 · Paper 2Stabilising the oil during the preparation of mayonnaise
  14. 2(b)(iv)1 mark· CSEC Food and Nutrition · May/June 2008 · Paper 2Tenderising meat prior to cooking
  15. 2(c)(i)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Explain what may have caused the discolouration of the fruits.
  16. 2(c)(ii)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Suggest how the discolouration could have been avoided in the bananas and the apples.
  17. 2(d)(i)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2The jam had not set.
  18. 2(d)(ii)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Sugar crystals were present.
  19. 2(d)(iii)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2There were signs of fermentation.
  20. 6(d)(iii)3 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Starch is one of the main nutrients in Ria's Super Flour Mix. Describe the changes that take place in the starch when the product at (ii) above is cooked.
  21. 2(a)(i)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Define the food preservation term: Bottling.
  22. 2(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Define the food preservation term: Blanching.
  23. 2(b)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2State TWO qualities to consider when selecting fruits for jam-making.
  24. 2(e)(i)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Name ONE additive used by manufacturers in (a) Margarine and (b) Mayonnaise.
  25. 2(e)(ii)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2State the function of EACH additive identified in (e)(i).
  26. 6(b)(i)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Identify TWO convenience foods.
  27. 6(b)(ii)1 mark· CSEC Food and Nutrition · May/June 2009 · Paper 2State ONE advantage of using convenience foods in meal preparation.
  28. 6(b)(iii)1 mark· CSEC Food and Nutrition · May/June 2009 · Paper 2State ONE disadvantage of using convenience foods in meal preparation.
  29. 6(c)(iii)4 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Describe FOUR effects of heat on beef during stewing.
  30. 2(a)(i)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2State TWO benefits of preserving food.
  31. 2(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Explain the term 'pickling' in the context of food preservation.
  32. 2(a)(iii)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Name TWO food preservation methods other than pickling.
  33. 2(b)4 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Explain how moisture removal and the use of chemical preservatives can be applied to preserve prepared fish (scaled, washed, and towel-dried).
  34. 6(a)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2State TWO disadvantages or limitations associated with the use of convenience foods.
  35. 6(c)(ii)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Identify TWO methods of heat transfer occurring when frying batter-coated fish.
  36. 6(c)(iii)4 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Describe how EACH of the two identified heat transfer methods operates during the frying of fish.
  37. 6(c)(iv)4 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Describe TWO physical or chemical effects that frying heat has on a simple batter composed of flour and water.
  38. 2(a)(i)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Define the term 'food additive'.
  39. 2(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Give TWO advantages of using additives in foods.
  40. 2(b)(ii)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Explain how vinegar functions as a preservative in mango chutney.
  41. 2(c)(iii)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Describe the method of preparation for the chutney.
  42. 2(c)(iv)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Outline TWO correct steps/procedures for bottling the chutney.
  43. 2(c)(v)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Give ONE reason for EACH step/procedure outlined in (c)(iv).
  44. 6(f)(i)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Explain the scientific principles underlying the use of a chemical raising agent during the baking of a fruit cake.
  45. 6(f)(ii)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Explain the scientific principles underlying the methods of heat transfer during the baking of a fruit cake.
  46. 2(a)2 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Define the term 'blanching'.
  47. 2(b)4 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Outline FOUR benefits of preserving food.
  48. 2(d)(iii)2 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Describe how Ron should carry out the 'plate test (wrinkle)' OR 'flake test' to determine when the jam mixture is ready for bottling.
  49. 3(d)4 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Explain TWO principles involved in the transfer of heat when cakes are being baked.
  50. 6(d)(i)2 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Suggest ONE effect of dry heat on the sugar and ONE effect of moist heat on the flour while the bread is baking.
  51. 2(a)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Name TWO methods, other than freezing, by which Petra may preserve green beans.
  52. 2(b)1 mark· CSEC Food and Nutrition · May/June 2013 · Paper 2Name ONE preservative that can be used when preserving green beans at home.
  53. 2(c)1 mark· CSEC Food and Nutrition · May/June 2013 · Paper 2Give ONE reason for the use of the preservative named in (b).
  54. 2(d)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Define the term 'enzyme action'.
  55. 2(e)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Identify TWO undesirable effects of enzyme action on the green beans if they are not blanched before freezing.
  56. 2(f)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Identify TWO procedures to be followed before placing the blanched green beans in the freezer.
  57. 2(g)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Give ONE reason for EACH procedure identified in (f).
  58. 2(h)4 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Provide a scientific explanation for EACH of the stages II and III shown in Figure 1, representing the cell wall of a normal green bean during and after freezing.
  59. 6(d)4 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Describe the process of ultra-heat treatment (UHT) of the peanut punch.
  60. 6(e)4 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Explain how yeast works as a raising agent when preparing and baking bread rolls.
  61. 2(a)(i)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2Name ONE additive used by food manufacturers to set jams and jellies.
  62. 2(a)(ii)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2Name ONE additive used by food manufacturers to prevent oil in mayonnaise from separating.
  63. 2(a)(iii)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2Name ONE additive used by food manufacturers to improve the nutritive value of margarine.
  64. 2(a)(iv)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2Name ONE additive used by food manufacturers to tenderize meat.
  65. 2(b)2 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2State TWO reasons why foods containing certain additives should be used in moderation.
  66. 2(c)4 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Discuss the scientific principle that explains the removal of excess water from cucumber during pickling.
  67. 4(a)(i)2 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Define the term 'hydrogenation'.
  68. 4(a)(ii)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2Give ONE example of a food product that is prepared by the process of hydrogenation.
  69. 4(d)6 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Describe ONE effect of heat on EACH of the THREE ingredients (flour, eggs, and sugar) while a 'true' sponge cake is being baked.
  70. 2(a)(i)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2State TWO reasons for preserving foods.
  71. 2(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Name TWO food additives suitable for use in preparing preserves.
  72. 2(a)(iii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Define the term 'sterilization'.
  73. 2(b)(i)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Explain the scientific principle involved in preventing microbial growth in guava jam.
  74. 2(b)(ii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Explain the scientific principle involved in preventing microbial growth in pickled cucumbers.
  75. 2(b)(iii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Explain the scientific principle involved in preventing microbial growth in salted codfish.
  76. 2(c)(i)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Suggest ONE reason why crystals formed on candied fruit.
  77. 2(c)(ii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Suggest ONE reason why sorrel jelly became dark.
  78. 2(a)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Define the term 'blanch'.
  79. 2(b)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Give TWO reasons why the fruit should be blanched before preparing candied fruit.
  80. 2(c)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2State TWO reasons for using food additives.
  81. 2(d)(i)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Explain ONE scientific principle underlying the use of citric acid/lime juice/lemon juice in the preparation of candied fruit.
  82. 2(d)(ii)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Explain ONE scientific principle underlying the use of sugar in the preparation of candied fruit.
  83. 2(e)6 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Describe THREE steps in the preparation of the candied fruit, after the fruit has been diced and blanched, to ensure best results.
  84. 2(a)(i)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2List TWO tests that Vanessa could use to determine when the jam is set.
  85. 2(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Describe the procedure for any ONE of the setting tests listed in (a)(i).
  86. 2(a)(iii)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2List TWO guidelines, other than pectin content, to consider when selecting mangoes for jam making.
  87. 2(a)(iv)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Suggest TWO ways in which the pectin content could be enhanced during the preparation of the mango jam to ensure proper setting when selected mangoes lack sufficient pectin.
  88. 2(b)(i)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain why washing is important when freezing green beans.
  89. 2(b)(ii)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain why blanching is important when freezing green beans.
  90. 2(b)(iii)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain why sealing the package is important when freezing green beans.
  91. 2(b)(iv)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain why the rate of freezing is important when freezing green beans.
  92. 6(b)4 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Briefly describe TWO methods by which heat is transferred during cooking.

Related topics in Section 4: Food Science and Technology