CSEC Food and Nutrition · May/June 2015 · Paper 2 · Question 3(b)(ii)
State how sautéing is used in food preparation.
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Practise this questionOther parts of this question
- 3(a)(i)Define the term 'boiling'.[1 mark]
- 3(a)(ii)State TWO advantages of boiling as a cooking method.[2 marks]
- 3(b)(i)State how a roux is used in food preparation.[1 mark]
- 3(b)(iii)State how a garnish is used in food preparation.[1 mark]
- 3(c)Discuss ONE effect that any THREE of the listed practices (adding lemon juice to pastry mixture, baking at too low temperature, stretching dough over…[6 marks]
- 3(d)(i)Suggest TWO precautions to take when preparing Pineapple in Jello using fresh pineapple to ensure the gelatin mixture sets properly.[2 marks]
- 3(d)(ii)Give a reason for EACH precaution suggested in (d)(i).[2 marks]
More practice: the rest of this paper · more Hygiene and Cooking Methods questions · all CSEC Food and Nutrition past papers