Quelpr
2 marksPrinciples of Meal Planning and Food Groups

CSEC Food and Nutrition · May/June 2010 · Paper 2 · Question 7(b)(i)

Aunt Mae needs guidance on meal planning, menu design, kitchen layout, and appliance selection.

State TWO general factors to consider when planning meals.

The mark scheme is shown once you've answered.

Practise this question

Other parts of this question

  1. 7(a)(i)Explain the term 'A la carte' menu.[2 marks]
  2. 7(a)(ii)Explain the term 'Buffet service'.[2 marks]
  3. 7(b)(ii)Plan a THREE-course dinner menu for an engagement party utilizing rice, chicken, carrots, bread, and tomatoes as main ingredients.[3 marks]
  4. 7(b)(iii)Discuss TWO layout factors to consider when designing a modern kitchen to maximize efficiency.[4 marks]
  5. 7(b)(iv)Explain how a pressure cooker operates to cook food quickly.[3 marks]

More practice: the rest of this paper · more Principles of Meal Planning and Food Groups questions · all CSEC Food and Nutrition past papers