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Food Production, Spoilage, and Safety · CSEC Food and Nutrition

22 past-paper questions on Food Production, Spoilage, and Safety, part of Section 4: Food Science and Technology, from every CSEC Food and Nutrition paper on Quelpr.

Practise Food Production, Spoilage, and Safety
  1. 2(d)(ii)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest two factors that may have caused Mariah's mango jam to be fermented.
  2. 6(b)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2State the main difference between the processing of dried (powdered) milk and condensed milk.
  3. 5(a)(i)3 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Foods can become contaminated by poor personal hygiene of those preparing meals. State THREE other factors that can cause contamination of food in the kitchen.
  4. 6(c)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Outline the difference between the processing of white flour and wholewheat flour.
  5. 2(d)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Explain what may cause thawed pigeon (gungo) peas to become soft.
  6. 2(a)(iv)a)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Explain why the pickled cucumber developed mould.
  7. 2(a)(iv)b)4 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Explain why the string beans became discoloured and soft after being removed from the freezer.
  8. 5(c)4 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Suggest FOUR hygiene and safety guidelines for a local market butcher to ensure meat is safe for consumption.
  9. 6(b)1 mark· CSEC Food and Nutrition · May/June 2010 · Paper 2Explain the term 'extraction rate' as applied in wheat flour milling.
  10. 5(c)(i)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2State TWO symptoms or signs the boys are likely to experience.
  11. 5(c)(ii)1 mark· CSEC Food and Nutrition · May/June 2011 · Paper 2Name the bacteria that may have been present in the baked chicken.
  12. 5(a)(i)3 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Name THREE factors that can contribute to food contamination that should be included in the checklist.
  13. 2(d)(ii)2 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Describe the process which caused the darkening of bananas in the fruit salad.
  14. 5(c)(i)2 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Suggest TWO ways by which the spoilage could have occurred.
  15. 5(c)4 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Explain 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…
  16. 6(b)(ii)6 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Explain THREE steps in the manufacturing process of sweetened condensed milk.
  17. 4(b)(i)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Identify the parts labelled A and B on the wheat grain shown in Figure 1.
  18. 5(b)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2State TWO causes of food spoilage.
  19. 5(d)4 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Discuss 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…
  20. 6(c)6 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Discuss THREE differences in the processes used in the production of condensed milk and ultra-heat treated milk.
  21. 5(c)(i)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2State TWO symptoms of food poisoning that a person may experience if the chowder is consumed.
  22. 5(c)(ii)6 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain THREE factors that may contribute to food contamination of the chowder.

Related topics in Section 4: Food Science and Technology