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2 marksFood Preservation and Culinary Science

CSEC Food and Nutrition · May/June 2008 · Paper 2 · Question 2(c)(ii)

When fruit salad was made, the bananas and apples became discoloured.

Suggest how the discolouration could have been avoided in the bananas and the apples.

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Other parts of this question

  1. 2(a)Define the term 'dehydration' as it relates to food preservation.[2 marks]
  2. 2(b)(i)Increasing the nutritive value of margarine[1 mark]
  3. 2(b)(ii)Preserving fresh fish[1 mark]
  4. 2(b)(iii)Stabilising the oil during the preparation of mayonnaise[1 mark]
  5. 2(b)(iv)Tenderising meat prior to cooking[1 mark]
  6. 2(c)(i)Explain what may have caused the discolouration of the fruits.[2 marks]
  7. 2(d)(i)The jam had not set.[2 marks]
  8. 2(d)(ii)Sugar crystals were present.[2 marks]
  9. 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