CSEC Food and Nutrition · May/June 2014 · Paper 2 · Question 3(b)(ii)
Give ONE function of eggs in cake making.
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Practise this questionOther parts of this question
- 3(a)List TWO icings or frostings that Wayne could use to decorate cakes.[2 marks]
- 3(b)(i)Give ONE function of liquid (milk or water) in cake making.[1 mark]
- 3(c)Give TWO reasons why flour should be folded into the mixture when making a cake.[2 marks]
- 3(d)Explain ONE effect adding too much sugar while making yeast dough is likely to have on the finished product.[2 marks]
- 3(e)Suggest TWO reasons why Wayne should follow rules for batter making to ensure quality sweet products.[2 marks]
- 3(f)Explain THREE steps in the preparation of baked egg custard.[6 marks]
More practice: the rest of this paper · more Food Preparation Skills and Flour Mixtures questions · all CSEC Food and Nutrition past papers