CSEC Food and Nutrition · May/June 2010 · Paper 2 · Question 3(c)
Explain the procedural steps taken to prepare a smooth, roux-based cream of pumpkin soup without lumps.
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Practise this questionOther parts of this question
- 3(a)(i)State TWO dry heat methods of cooking.[2 marks]
- 3(a)(ii)State TWO methods of steaming.[2 marks]
- 3(a)(iii)State TWO advantages of steaming food.[2 marks]
- 3(b)(i)Suggest ONE item that can be prepared using yeast dough.[1 mark]
- 3(b)(ii)Explain the effect, other than sweetness, of accidentally adding too much sugar to a yeast dough sweet item.[2 marks]
- 3(b)(iii)Suggest ONE preparation step that could cause a shortcrust pastry mango pie crust to turn out hard and tough after baking.[1 mark]
More practice: the rest of this paper · more Meal Management, Cultural Dishes, and Service questions · all CSEC Food and Nutrition past papers