CSEC Food and Nutrition · May/June 2009 · Paper 2 · Question 2(e)(ii)
Food additives in processing.
State the function of EACH additive identified in (e)(i).
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Practise this questionOther parts of this question
- 2(a)(i)Define the food preservation term: Bottling.[2 marks]
- 2(a)(ii)Define the food preservation term: Blanching.[2 marks]
- 2(b)State TWO qualities to consider when selecting fruits for jam-making.[2 marks]
- 2(c)(i)Identify ONE feature of a pot and ONE feature of a spoon required for jam-making.[2 marks]
- 2(c)(ii)Explain the importance of EACH feature identified in (c)(i).[2 marks]
- 2(d)Explain what may cause thawed pigeon (gungo) peas to become soft.[2 marks]
- 2(e)(i)Name ONE additive used by manufacturers in (a) Margarine and (b) Mayonnaise.[2 marks]
More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers