CSEC Food and Nutrition · May/June 2005 · Paper 2 · Question 2(c)(iii)
Suggest two reasons why colouring is added to certain foods during processing.
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Practise this questionOther parts of this question
- 2(a)Define the term 'dehydration' as used in food preservation.[2 marks]
- 2(b)List four reasons for preserving food.[4 marks]
- 2(c)(i)Suggest two reasons why pigeon (gungo) peas should be blanched before freezing.[2 marks]
- 2(c)(ii)Suggest two reasons why vitamin A and D must be added during margarine manufacturing.[2 marks]
- 2(d)(i)Suggest two factors that may have caused Whitney's guava jam to be thick and sticky.[2 marks]
- 2(d)(ii)Suggest two factors that may have caused Mariah's mango jam to be fermented.[2 marks]
More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers