Quelpr

Other parts of this question

  1. 3(a)List THREE types of batters.[3 marks]
  2. 3(b)(i)State ONE function of salt as it relates to yeast products.[1 mark]
  3. 3(b)(ii)State ONE function of sugar as it relates to yeast products.[1 mark]
  4. 3(c)(i)Explain why Paul may use sieving to make the fruit cake.[1 mark]
  5. 3(c)(ii)Explain why Paul may use creaming to make the fruit cake, giving a different reason.[1 mark]
  6. 3(c)(iii)Explain why Paul may use whisking to make the fruit cake, giving a different reason.[1 mark]
  7. 3(c)(iv)Explain why Paul may use folding to make the fruit cake, giving a different reason.[1 mark]
  8. 3(d)(i)Explain ONE procedure that should have been used to prevent the fruits from sinking to the bottom of the cake.[2 marks]
  9. 3(d)(ii)Explain ONE procedure that should have been used to prevent the cake from sinking in the middle.[2 marks]
  10. 3(d)(iii)Explain ONE procedure that should have been used to prevent the crust from becoming crisp and sugary.[2 marks]

More practice: the rest of this paper · more Food Preparation Skills and Flour Mixtures questions · all CSEC Food and Nutrition past papers