Quelpr

Other parts of this question

  1. 3(a)(i)Define the term 'boiling'.[1 mark]
  2. 3(a)(ii)State TWO advantages of boiling as a cooking method.[2 marks]
  3. 3(b)(i)State how a roux is used in food preparation.[1 mark]
  4. 3(b)(ii)State how sautéing is used in food preparation.[1 mark]
  5. 3(b)(iii)State how a garnish is used in food preparation.[1 mark]
  6. 3(c)Discuss ONE effect that any THREE of the listed practices (adding lemon juice to pastry mixture, baking at too low temperature, stretching dough over…[6 marks]
  7. 3(d)(ii)Give a reason for EACH precaution suggested in (d)(i).[2 marks]

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