CSEC Food and Nutrition · May/June 2013 · Paper 2 · Question 2(b)
Name ONE preservative that can be used when preserving green beans at home.
The mark scheme is shown once you've answered.
Practise this questionOther parts of this question
- 2(a)Name TWO methods, other than freezing, by which Petra may preserve green beans.[2 marks]
- 2(c)Give ONE reason for the use of the preservative named in (b).[1 mark]
- 2(d)Define the term 'enzyme action'.[2 marks]
- 2(e)Identify TWO undesirable effects of enzyme action on the green beans if they are not blanched before freezing.[2 marks]
- 2(f)Identify TWO procedures to be followed before placing the blanched green beans in the freezer.[2 marks]
- 2(g)Give ONE reason for EACH procedure identified in (f).[2 marks]
- 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…[4 marks]
More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers