CSEC Food and Nutrition · May/June 2010 · Paper 2 · Question 7(a)(i)
Explain the term 'A la carte' menu.
The mark scheme is shown once you've answered.
Practise this questionOther parts of this question
- 7(a)(ii)Explain the term 'Buffet service'.[2 marks]
- 7(b)(i)State TWO general factors to consider when planning meals.[2 marks]
- 7(b)(ii)Plan a THREE-course dinner menu for an engagement party utilizing rice, chicken, carrots, bread, and tomatoes as main ingredients.[3 marks]
- 7(b)(iii)Discuss TWO layout factors to consider when designing a modern kitchen to maximize efficiency.[4 marks]
- 7(b)(iv)Explain how a pressure cooker operates to cook food quickly.[3 marks]
More practice: the rest of this paper · more Principles of Meal Planning and Food Groups questions · all CSEC Food and Nutrition past papers