2 marksFood Preservation and Culinary Science

CSEC Food and Nutrition · May/June 2016 · Paper 2 · Question 2(a)(ii)

Vanessa is making a batch of mango jam.

Describe the procedure for any ONE of the setting tests listed in (a)(i).

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2(a)(i)List TWO tests that Vanessa could use to determine when the jam is set.[2 marks]
2(a)(iii)List TWO guidelines, other than pectin content, to consider when selecting mangoes for jam making.[2 marks]
2(a)(iv)Suggest TWO ways in which the pectin content could be enhanced during the preparation of the mango jam to ensure proper setting when selected mangoes lack…[2 marks]
2(b)(i)Explain why washing is important when freezing green beans.[2 marks]
2(b)(ii)Explain why blanching is important when freezing green beans.[2 marks]
2(b)(iii)Explain why sealing the package is important when freezing green beans.[2 marks]
2(b)(iv)Explain why the rate of freezing is important when freezing green beans.[2 marks]

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