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3 marksHygiene and Cooking Methods

CSEC Food and Nutrition · May/June 2014 · Paper 2 · Question 7(c)(ii)

Double Wing Restaurant was awarded 'Most Hygienic Restaurant'.

Suggest THREE hygiene practices employed by the waiters and waitresses in the service of meals that may have contributed to the high rating.

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Other parts of this question

  1. 7(a)List TWO factors that should be considered when planning meals.[2 marks]
  2. 7(b)(i)Identify which label (A, B, C or D) corresponds to Dinner fork in Figure 2.[1 mark]
  3. 7(b)(ii)Identify which label (A, B, C or D) corresponds to Dessert fork in Figure 2.[1 mark]
  4. 7(b)(iii)Identify which label (A, B, C or D) corresponds to Soup spoon in Figure 2.[1 mark]
  5. 7(b)(iv)Identify which label (A, B, C or D) corresponds to Dessert spoon in Figure 2.[1 mark]
  6. 7(c)(i)Suggest THREE hygiene practices employed by the cooks in the preparation of meals that may have contributed to the high rating.[3 marks]
  7. 7(d)Explain the process by which brisket (a tough cut of beef) becomes tender when stewed in a pressure cooker.[4 marks]

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