Quelpr

Other parts of this question

  1. 2(a)(i)State TWO reasons for preserving foods.[2 marks]
  2. 2(a)(iii)Define the term 'sterilization'.[2 marks]
  3. 2(b)(i)Explain the scientific principle involved in preventing microbial growth in guava jam.[2 marks]
  4. 2(b)(ii)Explain the scientific principle involved in preventing microbial growth in pickled cucumbers.[2 marks]
  5. 2(b)(iii)Explain the scientific principle involved in preventing microbial growth in salted codfish.[2 marks]
  6. 2(c)(i)Suggest ONE reason why crystals formed on candied fruit.[2 marks]
  7. 2(c)(ii)Suggest ONE reason why sorrel jelly became dark.[2 marks]

More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers