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4 marksMeal Management, Cultural Dishes, and Service

CSEC Food and Nutrition · May/June 2013 · Paper 2 · Question 3(d)

Suggest to teachers ONE effective way to prevent a recurrence of EACH of the following problems: 1. The baked custard curdled. 2. Beaten egg whites did not rise in peaks. 3. A dark ring was visible around the yolk of a hard-boiled egg. 4. The cocoa beverage had a starchy flavour.

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Other parts of this question

  1. 3(a)Give ONE example of a herb and ONE example of a spice used in the preparation of food.[2 marks]
  2. 3(b)State TWO advantages of conservative cooking and TWO advantages of steaming.[4 marks]
  3. 3(c)(i)Outline how EACH of the following techniques is done when making short crust pastry items: sifting, rubbing-in, and glazing.[3 marks]
  4. 3(c)(ii)Suggest why EACH technique (sifting, rubbing-in, and glazing) is important in making short crust pastry items.[3 marks]

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