CSEC Food and Nutrition · May/June 2016 · Paper 2 · Question 2(b)(iv)
Explain why the rate of freezing is important when freezing green beans.
The mark scheme is shown once you've answered.
Practise this questionOther parts of this question
- 2(a)(i)List TWO tests that Vanessa could use to determine when the jam is set.[2 marks]
- 2(a)(ii)Describe the procedure for any ONE of the setting tests listed in (a)(i).[2 marks]
- 2(a)(iii)List TWO guidelines, other than pectin content, to consider when selecting mangoes for jam making.[2 marks]
- 2(a)(iv)Suggest TWO ways in which the pectin content could be enhanced during the preparation of the mango jam to ensure proper setting when selected mangoes lack…[2 marks]
- 2(b)(i)Explain why washing is important when freezing green beans.[2 marks]
- 2(b)(ii)Explain why blanching is important when freezing green beans.[2 marks]
- 2(b)(iii)Explain why sealing the package is important when freezing green beans.[2 marks]
More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers