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4 marksMeal Management, Cultural Dishes, and Service

CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2 · Question 3(d)(ii)

Describe TWO steps in the preparation of custard filling for the pastry using commercial custard powder. Give ONE reason for EACH step described.

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Other parts of this question

  1. 3(a)List TWO dry heat methods of cooking.[2 marks]
  2. 3(b)State TWO reasons why vegetables are prepared using the 'conservative' method of cooking.[2 marks]
  3. 3(c)State the difference between a 'garnish' and a 'decoration'.[2 marks]
  4. 3(d)(i)Explain how THREE steps in the preparation of the rough puff pastry may contribute to the flakiness of the pastry.[6 marks]

More practice: the rest of this paper · more Meal Management, Cultural Dishes, and Service questions · all CSEC Food and Nutrition past papers