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3 marksFood Preparation Skills and Flour Mixtures

CSEC Food and Nutrition · May/June 2012 · Paper 2 · Question 3(a)

You are preparing a variety of cakes for a sweet stall at an annual school fair.

List THREE methods of cake making that can be used for making the cakes.

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Other parts of this question

  1. 3(b)(i)State ONE function of flour in cake making.[1 mark]
  2. 3(b)(ii)State ONE function of sugar in cake making.[1 mark]
  3. 3(b)(iii)State ONE function of butter or margarine in cake making.[1 mark]
  4. 3(c)State TWO sweet dishes, OTHER than cakes, where eggs are used as the main ingredient.[2 marks]
  5. 3(d)Explain TWO principles involved in the transfer of heat when cakes are being baked.[4 marks]
  6. 3(e)State FOUR steps in the preparation of a cornstarch base to ensure a smooth ice cream for the sweet stall.[4 marks]

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