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4 marksFood Preparation Skills and Flour Mixtures

CSEC Food and Nutrition · May/June 2005 · Paper 2 · Question 6(d)

Select two of the following items (Swiss Roll, Pancakes, Chocolate cake) and explain how a suitable raising agent works in the preparation of each selected item.

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Other parts of this question

  1. 6(a)Give a definition of ONE of the following terms: (i) Smoke point (ii) Rancidity[2 marks]
  2. 6(b)State the main difference between the processing of dried (powdered) milk and condensed milk.[2 marks]
  3. 6(c)State two disadvantages of buying food products in bulk.[2 marks]
  4. 6(e)(i)Describe three changes that take place during the boiling of porridge.[3 marks]
  5. 6(e)(ii)Describe three changes that take place during the scrambling of an egg.[3 marks]

More practice: the rest of this paper · more Food Preparation Skills and Flour Mixtures questions · all CSEC Food and Nutrition past papers