Quelpr
1 markFood Preparation Skills and Flour Mixtures

CSEC Food and Nutrition · May/June 2016 · Paper 2 · Question 3(c)(i)

Paul was required to prepare a fruit cake using the creaming method for his School-Based Assessment.

Explain why Paul may use sieving to make the fruit cake.

The mark scheme is shown once you've answered.

Practise this question

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(b)(iii)State ONE function of eggs as it relates to yeast products.[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