Quelpr
4 marksKitchen Design, Efficiency, and Safety

CSEC Food and Nutrition · May/June 2013 · Paper 2 · Question 5(a)

Kitchen safety, equipment use, and hygiene in meal preparation.

Complete the table by providing the missing accident or precaution for (i), (ii), (iii), and (iv).

The mark scheme is shown once you've answered.

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Other parts of this question

  1. 5(b)(i)State the function of the thermostat in an oven.[1 mark]
  2. 5(b)(ii)State the function of the glass oven door.[1 mark]
  3. 5(c)(i)Suggest THREE causes of students' illness related to personal hygiene practices during the preparation of meals.[3 marks]
  4. 5(c)(ii)Suggest THREE causes of students' illness related to hygienic conditions of the place in which the meals were prepared.[3 marks]
  5. 5(c)(iii)Suggest THREE causes of students' illness related to food handling practices during the preparation of the meals.[3 marks]
  6. 5(d)Suggest a method of clearing a sink that clogged during meal preparation.[1 mark]

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