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Food Selection, Storage, and Food Label Interpretation · CSEC Food and Nutrition

36 past-paper questions on Food Selection, Storage, and Food Label Interpretation, part of Section 6: Consumerism and Purchasing of Food, from every CSEC Food and Nutrition paper on Quelpr.

Practise Food Selection, Storage, and Food Label Interpretation
  1. 5(b)(ii)5 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest five guidelines that she should follow when storing food in her new freezer.
  2. 6(b)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2State TWO qualities to look for when purchasing fresh fish.
  3. 6(d)(i)1 mark· CSEC Food and Nutrition · May/June 2008 · Paper 2Name ONE important item of information that is missing from the front label.
  4. 6(c)(i)3 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2State THREE physical characteristics to check when purchasing fresh fish.
  5. 2(b)(i)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Give TWO guidelines to follow when selecting mangoes for making chutney.
  6. 6(b)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2State TWO ways by which customers can determine if eggs purchased from the supermarket are fresh.
  7. 6(c)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2State TWO forms of textured vegetable protein (TVP) that can be purchased in the supermarket.
  8. 7(b)(i)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2State TWO points to be considered to ensure proper storage of non-perishable foods in the food cupboard illustrated in Figure 1.
  9. 2(c)(i)1 mark· CSEC Food and Nutrition · May/June 2012 · Paper 2Give an example of ONE food packaged in containers lined with aluminium foil.
  10. 2(c)(ii)1 mark· CSEC Food and Nutrition · May/June 2012 · Paper 2Suggest ONE reason why food manufacturers package some foods in containers lined with aluminium foil.
  11. 2(d)(i)3 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Outline THREE guidelines that may be helpful to him.
  12. 2(d)(ii)3 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Suggest why EACH guideline given in (d)(i) is important.
  13. 6(c)(i)2 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2Suggest, with a reason, which of the two boxes is a better buy in terms of nutrition.
  14. 6(a)(i)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2List TWO factors to be considered when purchasing a fresh cut of beef.
  15. 6(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2List TWO factors to be considered when purchasing leaf lettuce.
  16. 6(b)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Define the term 'expiry date'.
  17. 6(c)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Explain how the peanut punch label could assist Mohan in ensuring that the peanut punch that he is purchasing contains milk and peanuts as the main ingredients.
  18. 2(d)(i)4 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Explain TWO guidelines David would have used to select the bananas to ensure that the jam was of a high quality.
  19. 5(c)(ii)2 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Suggest, giving ONE reason, the type of packaging material that Chandra should use the next time she is freezing cherries to prevent spoilage.
  20. 5(c)(iii)4 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Give FOUR guidelines that Chandra should follow when storing cherries in the freezer to ensure that they do not spoil.
  21. 6(a)(ii)1 mark· CSEC Food and Nutrition · May/June 2014 · Paper 2State what the expiry date '18 October 2014' on the label of a TVP product means to consumers.
  22. 6(a)(iii)3 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2List THREE pieces of information other than the expiry date that may be printed on the label of a Textured Vegetable Protein (TVP) product.
  23. 5(b)(i)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Explain ONE reason why fresh milk should be covered when stored in the refrigerator.
  24. 5(b)(ii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Explain ONE reason why cooked food should not be stored hot in the refrigerator.
  25. 5(b)(iii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Explain ONE reason why food should not be packed tightly in the refrigerator.
  26. 6(a)(i)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2State TWO factors to consider when purchasing cucumbers.
  27. 6(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2State TWO factors to consider when purchasing fresh meat.
  28. 5(c)6 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Suggest, giving reasons, how fresh meat, fresh milk, and cheese should be properly stored in the refrigerator.
  29. 6(a)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Explain the purpose of the expiry date on packaged food products.
  30. 6(b)4 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2State FOUR features you should identify when purchasing fish.
  31. 5(c)(iii)4 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Suggest FOUR factors of hygiene and food safety one should consider when purchasing the milk and fish for the chowder.
  32. 6(a)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2State ONE difference between 'white fish' and 'oily fish'.
  33. 6(c)(ii)4 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2To supplement the family's income Mr Otis produced packages of guava cheese and needs advice on labelling. Suggest, with a reason, TWO types of information which should appear on the label of the guava cheese.
  34. 7(d)(i)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain how spoilage of flour may be minimized during storage.
  35. 7(d)(ii)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain how spoilage of oranges may be minimized during storage.
  36. 7(d)(iii)2 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Explain how spoilage of meat may be minimized during storage.

Related topics in Section 6: Consumerism and Purchasing of Food