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4 marksFood Preservation and Culinary Science

CSEC Food and Nutrition · May/June 2013 · Paper 2 · Question 2(h)

Provide a scientific explanation for EACH of the stages II and III shown in Figure 1, representing the cell wall of a normal green bean during and after freezing.

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Other parts of this question

  1. 2(a)Name TWO methods, other than freezing, by which Petra may preserve green beans.[2 marks]
  2. 2(b)Name ONE preservative that can be used when preserving green beans at home.[1 mark]
  3. 2(c)Give ONE reason for the use of the preservative named in (b).[1 mark]
  4. 2(d)Define the term 'enzyme action'.[2 marks]
  5. 2(e)Identify TWO undesirable effects of enzyme action on the green beans if they are not blanched before freezing.[2 marks]
  6. 2(f)Identify TWO procedures to be followed before placing the blanched green beans in the freezer.[2 marks]
  7. 2(g)Give ONE reason for EACH procedure identified in (f).[2 marks]

More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers