CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2 · Question 3(c)
State the difference between a 'garnish' and a 'decoration'.
The mark scheme is shown once you've answered.
Practise this questionOther parts of this question
- 3(a)List TWO dry heat methods of cooking.[2 marks]
- 3(b)State TWO reasons why vegetables are prepared using the 'conservative' method of cooking.[2 marks]
- 3(d)(i)Explain how THREE steps in the preparation of the rough puff pastry may contribute to the flakiness of the pastry.[6 marks]
- 3(d)(ii)Describe TWO steps in the preparation of custard filling for the pastry using commercial custard powder. Give ONE reason for EACH step described.[4 marks]
More practice: the rest of this paper · more Meal Management, Cultural Dishes, and Service questions · all CSEC Food and Nutrition past papers