CSEC Food and Nutrition · May/June 2011 · Paper 2 · Question 3(a)(iii)
State TWO general guidelines to be followed when garnishing foods.
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Practise this questionOther parts of this question
- 3(a)(i)Distinguish between a 'garnish' and a 'decoration' as they relate to food.[2 marks]
- 3(a)(ii)Suggest TWO ways, other than garnishing, by which the presentation of foods may be improved.[2 marks]
- 3(b)(i)State an appropriate garnish for baked fish.[1 mark]
- 3(b)(ii)State an appropriate garnish for cream of pumpkin soup.[1 mark]
- 3(c)(i)Suggest ONE factor responsible for EACH of the five observations (1 to 5).[5 marks]
- 3(c)(ii)Suggest ONE way in which Rita was able to achieve EACH characteristic (1 to 3).[3 marks]
More practice: the rest of this paper · more Meal Management, Cultural Dishes, and Service questions · all CSEC Food and Nutrition past papers