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Meal Management, Cultural Dishes, and Service · CSEC Food and Nutrition

32 past-paper questions on Meal Management, Cultural Dishes, and Service, part of Section 7: Food Management, Preparation and Service, from every CSEC Food and Nutrition paper on Quelpr.

Practise Meal Management, Cultural Dishes, and Service
  1. 3(a)(i)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Define herbs.
  2. 3(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Define spices.
  3. 3(b)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2State two guidelines to be followed for the use of garnishes in food preparation.
  4. 3(c)(i)3 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest three guidelines that should be followed during the making of the salad.
  5. 3(c)(ii)3 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest three guidelines that should be followed during the serving of the salad.
  6. 3(d)(i)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest one way in which the fault of a cup of cocoa having a raw flavour may be avoided.
  7. 3(d)(ii)2 marks· CSEC Food and Nutrition · May/June 2005 · Paper 2Suggest one way in which the fault of a pot of tea having a bitter taste may be avoided.
  8. 3(c)(ii)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Name TWO suitable garnishes that can be used to enhance the appearance of the fish fritters.
  9. 3(c)(iii)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Suggest TWO ways in which boiled white rice can be prepared to make it more attractive.
  10. 3(d)3 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Suggest THREE different ways in which milk can be used in sweet and savoury items or dishes in order to make milk more appealing to someone who does not like it.
  11. 3(c)4 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2State TWO culinary uses of eggs in food preparation and provide ONE example item prepared for each use.
  12. 5(d)(i)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Suggest TWO dishes or items prepared using rice, and TWO dishes or items prepared using carrots.
  13. 3(c)6 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Explain the procedural steps taken to prepare a smooth, roux-based cream of pumpkin soup without lumps.
  14. 3(a)(i)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Distinguish between a 'garnish' and a 'decoration' as they relate to food.
  15. 3(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Suggest TWO ways, other than garnishing, by which the presentation of foods may be improved.
  16. 3(a)(iii)2 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2State TWO general guidelines to be followed when garnishing foods.
  17. 3(b)(i)1 mark· CSEC Food and Nutrition · May/June 2011 · Paper 2State an appropriate garnish for baked fish.
  18. 3(b)(ii)1 mark· CSEC Food and Nutrition · May/June 2011 · Paper 2State an appropriate garnish for cream of pumpkin soup.
  19. 3(c)(ii)3 marks· CSEC Food and Nutrition · May/June 2011 · Paper 2Suggest ONE way in which Rita was able to achieve EACH characteristic (1 to 3).
  20. 3(c)2 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2State TWO sweet dishes, OTHER than cakes, where eggs are used as the main ingredient.
  21. 3(e)4 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2State FOUR steps in the preparation of a cornstarch base to ensure a smooth ice cream for the sweet stall.
  22. 3(a)2 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Give ONE example of a herb and ONE example of a spice used in the preparation of food.
  23. 3(d)4 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Suggest to teachers ONE effective way to prevent a recurrence of EACH of the following problems: 1. The baked custard curdled. 2. Beaten egg whites did not rise in peaks. 3. A dark ring was visible around the yolk of a…
  24. 3(f)6 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2Explain THREE steps in the preparation of baked egg custard.
  25. 3(b)(i)1 mark· CSEC Food and Nutrition · May/June 2015 · Paper 2State how a roux is used in food preparation.
  26. 3(b)(iii)1 mark· CSEC Food and Nutrition · May/June 2015 · Paper 2State how a garnish is used in food preparation.
  27. 3(d)(i)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Suggest TWO precautions to take when preparing Pineapple in Jello using fresh pineapple to ensure the gelatin mixture sets properly.
  28. 3(d)(ii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Give a reason for EACH precaution suggested in (d)(i).
  29. 4(b)(i)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Name the parts labelled A and B in Figure 1 showing a diagram of an egg.
  30. 4(b)(ii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Name TWO nutrients other than protein that are provided by the part labelled 'A'.
  31. 3(c)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2State the difference between a 'garnish' and a 'decoration'.
  32. 3(d)(ii)4 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Describe TWO steps in the preparation of custard filling for the pastry using commercial custard powder. Give ONE reason for EACH step described.

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