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4 marksFood Selection, Storage, and Food Label Interpretation

CSEC Food and Nutrition · May/June 2014 · Paper 2 · Question 2(d)(i)

To demonstrate uses of bananas, David made banana jam and fruit salad.

Explain TWO guidelines David would have used to select the bananas to ensure that the jam was of a high quality.

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Other parts of this question

  1. 2(a)(i)Name ONE additive used by food manufacturers to set jams and jellies.[1 mark]
  2. 2(a)(ii)Name ONE additive used by food manufacturers to prevent oil in mayonnaise from separating.[1 mark]
  3. 2(a)(iii)Name ONE additive used by food manufacturers to improve the nutritive value of margarine.[1 mark]
  4. 2(a)(iv)Name ONE additive used by food manufacturers to tenderize meat.[1 mark]
  5. 2(b)State TWO reasons why foods containing certain additives should be used in moderation.[2 marks]
  6. 2(c)Discuss the scientific principle that explains the removal of excess water from cucumber during pickling.[4 marks]
  7. 2(d)(ii)Describe the process which caused the darkening of bananas in the fruit salad.[2 marks]

More practice: the rest of this paper · more Food Selection, Storage, and Food Label Interpretation questions · all CSEC Food and Nutrition past papers