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3 marksMeal Management, Cultural Dishes, and Service

CSEC Food and Nutrition · May/June 2005 · Paper 2 · Question 3(c)(i)

Fresh vegetables have been donated to prepare a salad for your family.

Suggest three guidelines that should be followed during the making of the salad.

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Other parts of this question

  1. 3(a)(i)Define herbs.[2 marks]
  2. 3(a)(ii)Define spices.[2 marks]
  3. 3(b)State two guidelines to be followed for the use of garnishes in food preparation.[2 marks]
  4. 3(c)(ii)Suggest three guidelines that should be followed during the serving of the salad.[3 marks]
  5. 3(d)(i)Suggest one way in which the fault of a cup of cocoa having a raw flavour may be avoided.[2 marks]
  6. 3(d)(ii)Suggest one way in which the fault of a pot of tea having a bitter taste may be avoided.[2 marks]

More practice: the rest of this paper · more Meal Management, Cultural Dishes, and Service questions · all CSEC Food and Nutrition past papers