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4 marksFood Preparation Skills and Flour Mixtures

CSEC Food and Nutrition · May/June 2009 · Paper 2 · Question 3(d)

Ingredients provided: 1 lb pre-sifted flour, 1 lb sugar, 1 lb margarine, 12 eggs.

Select an appropriate cake preparation method and describe THREE steps involved.

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Other parts of this question

  1. 3(a)Define the term 'bake blind'.[2 marks]
  2. 3(b)(i)Outline TWO advantages of boiling.[2 marks]
  3. 3(b)(ii)Outline TWO advantages of grilling.[2 marks]
  4. 3(c)State TWO culinary uses of eggs in food preparation and provide ONE example item prepared for each use.[4 marks]
  5. 3(e)(i)Suggest ONE factor causing the muffins to have large tunnels.[1 mark]
  6. 3(e)(ii)Suggest ONE factor causing the muffins to have poor flavour.[1 mark]

More practice: the rest of this paper · more Food Preparation Skills and Flour Mixtures questions · all CSEC Food and Nutrition past papers