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1 markCatering for Special Needs, Budgets, and Table Service

CSEC Food and Nutrition · May/June 2014 · Paper 2 · Question 7(b)(iv)

Cover or place setting for lunch.

Identify which label (A, B, C or D) corresponds to Dessert spoon in Figure 2.

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Other parts of this question

  1. 7(a)List TWO factors that should be considered when planning meals.[2 marks]
  2. 7(b)(i)Identify which label (A, B, C or D) corresponds to Dinner fork in Figure 2.[1 mark]
  3. 7(b)(ii)Identify which label (A, B, C or D) corresponds to Dessert fork in Figure 2.[1 mark]
  4. 7(b)(iii)Identify which label (A, B, C or D) corresponds to Soup spoon in Figure 2.[1 mark]
  5. 7(c)(i)Suggest THREE hygiene practices employed by the cooks in the preparation of meals that may have contributed to the high rating.[3 marks]
  6. 7(c)(ii)Suggest THREE hygiene practices employed by the waiters and waitresses in the service of meals that may have contributed to the high rating.[3 marks]
  7. 7(d)Explain the process by which brisket (a tough cut of beef) becomes tender when stewed in a pressure cooker.[4 marks]

More practice: the rest of this paper · more Catering for Special Needs, Budgets, and Table Service questions · all CSEC Food and Nutrition past papers