CSEC Food and Nutrition · May/June 2012 · Paper 2 · Question 2(b)
Outline FOUR benefits of preserving food.
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Practise this questionOther parts of this question
- 2(a)Define the term 'blanching'.[2 marks]
- 2(c)(i)Give an example of ONE food packaged in containers lined with aluminium foil.[1 mark]
- 2(c)(ii)Suggest ONE reason why food manufacturers package some foods in containers lined with aluminium foil.[1 mark]
- 2(d)(i)Outline THREE guidelines that may be helpful to him.[3 marks]
- 2(d)(ii)Suggest why EACH guideline given in (d)(i) is important.[3 marks]
- 2(d)(iii)Describe how Ron should carry out the 'plate test (wrinkle)' OR 'flake test' to determine when the jam mixture is ready for bottling.[2 marks]
More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers