Quelpr
2 marksKitchen Design, Efficiency, and Safety

CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2 · Question 5(a)(ii)

Food safety, hygiene, kitchen safety, and storage of grocery purchases.

State TWO ways of preventing a cut when preparing food in the kitchen.

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Other parts of this question

  1. 5(a)(i)State TWO ways of preventing a burn when preparing food in the kitchen.[2 marks]
  2. 5(b)State TWO causes of food spoilage.[2 marks]
  3. 5(c)Suggest, giving reasons, how fresh meat, fresh milk, and cheese should be properly stored in the refrigerator.[6 marks]
  4. 5(d)Discuss any TWO of Paul's actions (leaving meat and cheese on the counter for three hours, and cutting cheese on the same chopping board immediately after…[4 marks]

More practice: the rest of this paper · more Kitchen Design, Efficiency, and Safety questions · all CSEC Food and Nutrition past papers