CSEC Food and Nutrition · May/June 2014 · Paper 2 · Question 5(a)(ii)
State ONE advantage of EACH type of material listed in (a)(i).
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Practise this questionOther parts of this question
- 5(a)(i)List TWO materials used in the manufacture of saucepans.[2 marks]
- 5(b)State the use of any TWO items shown in Figure 1.[2 marks]
- 5(c)(i)Suggest TWO ways by which the spoilage could have occurred.[2 marks]
- 5(c)(ii)Suggest, giving ONE reason, the type of packaging material that Chandra should use the next time she is freezing cherries to prevent spoilage.[2 marks]
- 5(c)(iii)Give FOUR guidelines that Chandra should follow when storing cherries in the freezer to ensure that they do not spoil.[4 marks]
- 5(d)Suggest TWO factors of food hygiene and safety that Brian should use to determine which shops are the most hygienic.[2 marks]
More practice: the rest of this paper · more Selection, Use, and Maintenance of Equipment questions · all CSEC Food and Nutrition past papers