CSEC Food and Nutrition · May/June 2008 · Paper 2 · Question 2(a)
Define the term 'dehydration' as it relates to food preservation.
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Practise this questionOther parts of this question
- 2(b)(i)Increasing the nutritive value of margarine[1 mark]
- 2(b)(ii)Preserving fresh fish[1 mark]
- 2(b)(iii)Stabilising the oil during the preparation of mayonnaise[1 mark]
- 2(b)(iv)Tenderising meat prior to cooking[1 mark]
- 2(c)(i)Explain what may have caused the discolouration of the fruits.[2 marks]
- 2(c)(ii)Suggest how the discolouration could have been avoided in the bananas and the apples.[2 marks]
- 2(d)(i)The jam had not set.[2 marks]
- 2(d)(ii)Sugar crystals were present.[2 marks]
- 2(d)(iii)There were signs of fermentation.[2 marks]
More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers