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Principles of Meal Planning and Food Groups · CSEC Food and Nutrition

24 past-paper questions on Principles of Meal Planning and Food Groups, part of Section 3: Meal Planning, Preparation and Dining, from every CSEC Food and Nutrition paper on Quelpr.

Practise Principles of Meal Planning and Food Groups
  1. 7(a)2 marks· CSEC Food and Nutrition · May/June 2008 · Paper 2Define ONE of the following terms used in food preparation and service: (i) Plate service (ii) Hors d'oeuvres
  2. 7(a)(i)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Define the meal service term: Brunch.
  3. 7(a)(ii)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Define the meal service term: Cocktails.
  4. 7(a)(iii)2 marks· CSEC Food and Nutrition · May/June 2009 · Paper 2Define the meal service term: Table d'hôte.
  5. 4(b)(ii)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Explain how applying the multi-mix principle ensures adequate protein intake for pre-schoolers.
  6. 7(a)(i)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Explain the term 'A la carte' menu.
  7. 7(b)(i)2 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2State TWO general factors to consider when planning meals.
  8. 7(b)(ii)3 marks· CSEC Food and Nutrition · May/June 2010 · Paper 2Plan a THREE-course dinner menu for an engagement party utilizing rice, chicken, carrots, bread, and tomatoes as main ingredients.
  9. 7(b)4 marks· CSEC Food and Nutrition · May/June 2012 · Paper 2State the difference between a 'menu' and a 'main course'.
  10. 7(c)(iii)4 marks· CSEC Food and Nutrition · May/June 2013 · Paper 2Write a menu for a TWO-course lunch, ensuring that an indigenous food is used in ONE of the courses.
  11. 7(a)2 marks· CSEC Food and Nutrition · May/June 2014 · Paper 2List TWO factors that should be considered when planning meals.
  12. 1(c)(ii)4 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Suggest a well-balanced menu for the canteen/cafeteria to ensure meals provided are healthy.
  13. 4(c)(ii)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Using the double-mix principle, suggest a suitable meal for an infant.
  14. 7(a)(i)2 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Define the term 'hors d'oeuvre'.
  15. 7(a)(ii)1 mark· CSEC Food and Nutrition · May/June 2015 · Paper 2Provide ONE example of an hors d'oeuvre.
  16. 7(b)3 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2State the components of a three-course menu.
  17. 7(c)6 marks· CSEC Food and Nutrition · May/June 2015 · Paper 2Discuss THREE factors to be considered when planning meals for a luncheon catering to 100 persons.
  18. 1(b)(iii)4 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Plan a two course menu for Jan's mother that may help her to improve her nutritional status.
  19. 4(c)(i)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Explain how the multi-mix principle is used to select eggs and potatoes for a meal for a five-month-old infant.
  20. 4(c)(ii)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Suggest TWO other foods that can be combined with the eggs and potatoes to increase the nutritive value of the meal.
  21. 7(a)2 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Define the term 'lunch'.
  22. 7(b)4 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2State FOUR factors to consider when planning a lunch menu.
  23. 7(d)4 marks· CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2Plan the two course lunch for the family reunion.
  24. 7(c)4 marks· CSEC Food and Nutrition · May/June 2016 · Paper 2Write a plan for the main course of a lunch menu.

Related topics in Section 3: Meal Planning, Preparation and Dining