CSEC Food and Nutrition · May/June 2015 · Paper 2 · Question 7(a)(ii)
Regarding menu planning and catering:
Provide ONE example of an hors d'oeuvre.
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Practise this questionOther parts of this question
- 7(a)(i)Define the term 'hors d'oeuvre'.[2 marks]
- 7(b)State the components of a three-course menu.[3 marks]
- 7(c)Discuss THREE factors to be considered when planning meals for a luncheon catering to 100 persons.[6 marks]
- 7(d)An original cake recipe using 4 cups of flour and 2 cups of sugar yields 20 servings. Explain how to adjust this recipe to make 100 servings for the luncheon.[4 marks]
More practice: the rest of this paper · more Principles of Meal Planning and Food Groups questions · all CSEC Food and Nutrition past papers