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4 marksHygiene and Cooking Methods

CSEC Food and Nutrition · May/June 2009 · Paper 2 · Question 5(d)(iv)

Food preparation at Blue Saki Restaurant using rice and carrots.

Suggest FOUR kitchen hygiene practices to follow during food preparation.

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Other parts of this question

  1. 5(a)Define the term 'star rating' (star marking) as it relates to refrigerator usage.[2 marks]
  2. 5(b)(i)State ONE purpose of the oven fan on a cooker.[1 mark]
  3. 5(b)(ii)State ONE purpose of the thermostat on a cooker.[1 mark]
  4. 5(c)List TWO other factors customers should consider when selecting a cooker or stove besides an oven fan and thermostat.[2 marks]
  5. 5(d)(i)Suggest TWO dishes or items prepared using rice, and TWO dishes or items prepared using carrots.[2 marks]
  6. 5(d)(ii)Identify a suitable small electrical appliance for preparing EACH dish or item named in (d)(i).[2 marks]
  7. 5(d)(iii)Suggest TWO first aid measures for treating hand burns sustained while preparing food.[2 marks]

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