CSEC Food and Nutrition · May/June 2012 · Paper 2 · Question 3(d)
Explain TWO principles involved in the transfer of heat when cakes are being baked.
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Practise this questionOther parts of this question
- 3(a)List THREE methods of cake making that can be used for making the cakes.[3 marks]
- 3(b)(i)State ONE function of flour in cake making.[1 mark]
- 3(b)(ii)State ONE function of sugar in cake making.[1 mark]
- 3(b)(iii)State ONE function of butter or margarine in cake making.[1 mark]
- 3(c)State TWO sweet dishes, OTHER than cakes, where eggs are used as the main ingredient.[2 marks]
- 3(e)State FOUR steps in the preparation of a cornstarch base to ensure a smooth ice cream for the sweet stall.[4 marks]
More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers