6 marksFood Preparation Skills and Flour Mixtures

CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2 · Question 3(d)(i)

Explain how THREE steps in the preparation of the rough puff pastry may contribute to the flakiness of the pastry.

The mark scheme is shown once you've answered.

Practise this question

Other parts of this question

3(a)List TWO dry heat methods of cooking.[2 marks]
3(b)State TWO reasons why vegetables are prepared using the 'conservative' method of cooking.[2 marks]
3(c)State the difference between a 'garnish' and a 'decoration'.[2 marks]
3(d)(ii)Describe TWO steps in the preparation of custard filling for the pastry using commercial custard powder. Give ONE reason for EACH step described.[4 marks]

More practice: the rest of this paper · more Food Preparation Skills and Flour Mixtures questions · all CSEC Food and Nutrition past papers