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3 marksMeal Management, Cultural Dishes, and Service

CSEC Food and Nutrition · May/June 2011 · Paper 2 · Question 3(c)(ii)

Rita made a roux-based white sauce that was: 1. Free of lumps, 2. Non-starchy flavour, 3. Correct pouring consistency.

Suggest ONE way in which Rita was able to achieve EACH characteristic (1 to 3).

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Other parts of this question

  1. 3(a)(i)Distinguish between a 'garnish' and a 'decoration' as they relate to food.[2 marks]
  2. 3(a)(ii)Suggest TWO ways, other than garnishing, by which the presentation of foods may be improved.[2 marks]
  3. 3(a)(iii)State TWO general guidelines to be followed when garnishing foods.[2 marks]
  4. 3(b)(i)State an appropriate garnish for baked fish.[1 mark]
  5. 3(b)(ii)State an appropriate garnish for cream of pumpkin soup.[1 mark]
  6. 3(c)(i)Suggest ONE factor responsible for EACH of the five observations (1 to 5).[5 marks]

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