Quelpr
1 markFood Preparation Skills and Flour Mixtures

CSEC Food and Nutrition · May/June 2008 · Paper 2 · Question 3(c)(i)

You are preparing salt-fish fritters and rice for a family lunch.

Identify the type of batter that is MOST appropriate for frying the fritters.

The mark scheme is shown once you've answered.

Practise this question

Other parts of this question

  1. 3(a)(i)a)Poach[2 marks]
  2. 3(a)(i)b)Steep (infuse)[2 marks]
  3. 3(a)(ii)State TWO disadvantages of grilling.[2 marks]
  4. 3(b)Suggest TWO precautions that should have been taken to prevent the fruit from sinking.[2 marks]
  5. 3(c)(ii)Name TWO suitable garnishes that can be used to enhance the appearance of the fish fritters.[2 marks]
  6. 3(c)(iii)Suggest TWO ways in which boiled white rice can be prepared to make it more attractive.[2 marks]
  7. 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 Food Preparation Skills and Flour Mixtures questions · all CSEC Food and Nutrition past papers