Quelpr
2 marksHygiene and Cooking Methods

CSEC Food and Nutrition · May/June 2010 · Paper 2 · Question 3(a)(ii)

A Food and Nutrition class is preparing an Open Day exhibit featuring cooking methods, baked items, and soups.

State TWO methods of steaming.

The mark scheme is shown once you've answered.

Practise this question

Other parts of this question

  1. 3(a)(i)State TWO dry heat methods of cooking.[2 marks]
  2. 3(a)(iii)State TWO advantages of steaming food.[2 marks]
  3. 3(b)(i)Suggest ONE item that can be prepared using yeast dough.[1 mark]
  4. 3(b)(ii)Explain the effect, other than sweetness, of accidentally adding too much sugar to a yeast dough sweet item.[2 marks]
  5. 3(b)(iii)Suggest ONE preparation step that could cause a shortcrust pastry mango pie crust to turn out hard and tough after baking.[1 mark]
  6. 3(c)Explain the procedural steps taken to prepare a smooth, roux-based cream of pumpkin soup without lumps.[6 marks]

More practice: the rest of this paper · more Hygiene and Cooking Methods questions · all CSEC Food and Nutrition past papers