CSEC Food and Nutrition · May/June 2016 · Paper 2 · Question 6(b)
Briefly describe TWO methods by which heat is transferred during cooking.
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- 6(a)State ONE difference between 'white fish' and 'oily fish'.[2 marks]
- 6(c)(i)Discuss THREE guidelines, other than supplementing the family's income, that Mrs Otis may find useful in providing nutritious meals for her family when…[6 marks]
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