Quelpr

Hygiene and Cooking Methods · CSEC Food and Nutrition

25 past-paper questions on Hygiene and Cooking Methods, part of Section 7: Food Management, Preparation and Service, from every CSEC Food and Nutrition paper on Quelpr.

Practise Hygiene and Cooking Methods
  1. 7(a)(i)3 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Explain the principles involved in pressure cooking.
  2. 7(a)(ii)3 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Explain the principles involved in microwave cooking.
  3. 3(a)(i)a)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Poach
  4. 3(a)(i)b)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Steep (infuse)
  5. 3(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2State TWO disadvantages of grilling.
  6. 3(b)(i)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Outline TWO advantages of boiling.
  7. 3(b)(ii)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Outline TWO advantages of grilling.
  8. 5(d)(iv)4 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Suggest FOUR kitchen hygiene practices to follow during food preparation.
  9. 3(a)(i)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2State TWO dry heat methods of cooking.
  10. 3(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2State TWO methods of steaming.
  11. 3(a)(iii)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2State TWO advantages of steaming food.
  12. 5(c)(iii)3 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Suggest THREE personal hygiene practices that the person who served the baked chicken may NOT have followed.
  13. 5(a)(ii)3 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2State THREE desirable hygiene practices that should be observed at these food outlets.
  14. 3(b)4 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2State TWO advantages of conservative cooking and TWO advantages of steaming.
  15. 5(c)(i)3 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Suggest THREE causes of students' illness related to personal hygiene practices during the preparation of meals.
  16. 5(c)(ii)3 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Suggest THREE causes of students' illness related to hygienic conditions of the place in which the meals were prepared.
  17. 5(c)(iii)3 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Suggest THREE causes of students' illness related to food handling practices during the preparation of the meals.
  18. 7(c)(i)3 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Suggest THREE hygiene practices employed by the cooks in the preparation of meals that may have contributed to the high rating.
  19. 7(c)(ii)3 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Suggest THREE hygiene practices employed by the waiters and waitresses in the service of meals that may have contributed to the high rating.
  20. 7(d)4 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Explain the process by which brisket (a tough cut of beef) becomes tender when stewed in a pressure cooker.
  21. 3(a)(i)1 mark· CSEC Food and Nutrition · May/June 2015 · Paper 2Define the term 'boiling'.
  22. 3(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2State TWO advantages of boiling as a cooking method.
  23. 3(b)(ii)1 mark· CSEC Food and Nutrition · May/June 2015 · Paper 2State how sautéing is used in food preparation.
  24. 3(a)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2List TWO dry heat methods of cooking.
  25. 3(b)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2State TWO reasons why vegetables are prepared using the 'conservative' method of cooking.

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