Quelpr
4 marksHygiene and Cooking Methods

CSEC Food and Nutrition · May/June 2013 · Paper 2 · Question 3(b)

State TWO advantages of conservative cooking and TWO advantages of steaming.

The mark scheme is shown once you've answered.

Practise this question

Other parts of this question

  1. 3(a)Give ONE example of a herb and ONE example of a spice used in the preparation of food.[2 marks]
  2. 3(c)(i)Outline how EACH of the following techniques is done when making short crust pastry items: sifting, rubbing-in, and glazing.[3 marks]
  3. 3(c)(ii)Suggest why EACH technique (sifting, rubbing-in, and glazing) is important in making short crust pastry items.[3 marks]
  4. 3(d)Suggest to teachers ONE effective way to prevent a recurrence of EACH of the following problems: 1. The baked custard curdled. 2. Beaten egg whites did not…[4 marks]

More practice: the rest of this paper · more Hygiene and Cooking Methods questions · all CSEC Food and Nutrition past papers