3 marksHygiene and Cooking Methods
CSEC Food and Nutrition · May/June 2005 · Paper 2 · Question 7(a)(ii)
Explain the principles involved in microwave cooking.
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Practise this questionOther parts of this question
- 7(a)(i)Explain the principles involved in pressure cooking.[3 marks]
- 7(b)(i)Suggest six ways, apart from using labour-saving equipment, by which time and fuel may be saved in preparing the meal.[6 marks]
- 7(b)(ii)Outline four guidelines to ensure that the buffet service for the luncheon is efficient.[4 marks]
More practice: the rest of this paper · more Hygiene and Cooking Methods questions · all CSEC Food and Nutrition past papers