CSEC Food and Nutrition · May/June 2016 · Paper 2 · Question 3(d)(ii)
Explain ONE procedure that should have been used to prevent the cake from sinking in the middle.
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Practise this questionOther parts of this question
- 3(a)List THREE types of batters.[3 marks]
- 3(b)(i)State ONE function of salt as it relates to yeast products.[1 mark]
- 3(b)(ii)State ONE function of sugar as it relates to yeast products.[1 mark]
- 3(b)(iii)State ONE function of eggs as it relates to yeast products.[1 mark]
- 3(c)(i)Explain why Paul may use sieving to make the fruit cake.[1 mark]
- 3(c)(ii)Explain why Paul may use creaming to make the fruit cake, giving a different reason.[1 mark]
- 3(c)(iii)Explain why Paul may use whisking to make the fruit cake, giving a different reason.[1 mark]
- 3(c)(iv)Explain why Paul may use folding to make the fruit cake, giving a different reason.[1 mark]
- 3(d)(i)Explain ONE procedure that should have been used to prevent the fruits from sinking to the bottom of the cake.[2 marks]
- 3(d)(iii)Explain ONE procedure that should have been used to prevent the crust from becoming crisp and sugary.[2 marks]
More practice: the rest of this paper · more Food Preparation Skills and Flour Mixtures questions · all CSEC Food and Nutrition past papers