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2 marksFood Preservation and Culinary Science

CSEC Food and Nutrition · May/June 2011 · Paper 2 · Question 6(f)(ii)

Scientific principles occurring during the baking of a fruit cake:

Explain the scientific principles underlying the methods of heat transfer during the baking of a fruit cake.

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Other parts of this question

  1. 6(a)State TWO specific roles of the consumer organization in your country.[2 marks]
  2. 6(b)State TWO ways by which customers can determine if eggs purchased from the supermarket are fresh.[2 marks]
  3. 6(c)State TWO forms of textured vegetable protein (TVP) that can be purchased in the supermarket.[2 marks]
  4. 6(d)Suggest FOUR reasons why consumers may NOT benefit from bulk buying.[4 marks]
  5. 6(e)(i)Identify the MAIN raising agent in a Swiss roll.[1 mark]
  6. 6(e)(ii)Identify the MAIN raising agent in pancakes.[1 mark]
  7. 6(f)(i)Explain the scientific principles underlying the use of a chemical raising agent during the baking of a fruit cake.[2 marks]

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