Quelpr
4 marksKitchen Design, Efficiency, and Safety

CSEC Food and Nutrition · May/June 2010 · Paper 2 · Question 7(b)(iii)

Aunt Mae needs guidance on meal planning, menu design, kitchen layout, and appliance selection.

Discuss TWO layout factors to consider when designing a modern kitchen to maximize efficiency.

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Other parts of this question

  1. 7(a)(i)Explain the term 'A la carte' menu.[2 marks]
  2. 7(a)(ii)Explain the term 'Buffet service'.[2 marks]
  3. 7(b)(i)State TWO general factors to consider when planning meals.[2 marks]
  4. 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]
  5. 7(b)(iv)Explain how a pressure cooker operates to cook food quickly.[3 marks]

More practice: the rest of this paper · more Kitchen Design, Efficiency, and Safety questions · all CSEC Food and Nutrition past papers