2 marksHygiene and Cooking Methods
CSEC Food and Nutrition · May/June 2008 · Paper 2 · Question 3(a)(i)a)
Define EACH of the cooking terms:
Poach
The mark scheme is shown once you've answered.
Practise this questionOther parts of this question
- 3(a)(i)b)Steep (infuse)[2 marks]
- 3(a)(ii)State TWO disadvantages of grilling.[2 marks]
- 3(b)Suggest TWO precautions that should have been taken to prevent the fruit from sinking.[2 marks]
- 3(c)(i)Identify the type of batter that is MOST appropriate for frying the fritters.[1 mark]
- 3(c)(ii)Name TWO suitable garnishes that can be used to enhance the appearance of the fish fritters.[2 marks]
- 3(c)(iii)Suggest TWO ways in which boiled white rice can be prepared to make it more attractive.[2 marks]
- 3(d)Suggest THREE different ways in which milk can be used in sweet and savoury items or dishes in order to make milk more appealing to someone who does not like…[3 marks]
More practice: the rest of this paper · more Hygiene and Cooking Methods questions · all CSEC Food and Nutrition past papers