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4 marksFood Preservation and Culinary Science

CSEC Food and Nutrition · May/June 2010 · Paper 2 · Question 2(b)

Explain how moisture removal and the use of chemical preservatives can be applied to preserve prepared fish (scaled, washed, and towel-dried).

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Other parts of this question

  1. 2(a)(i)State TWO benefits of preserving food.[2 marks]
  2. 2(a)(ii)Explain the term 'pickling' in the context of food preservation.[2 marks]
  3. 2(a)(iii)Name TWO food preservation methods other than pickling.[2 marks]
  4. 2(a)(iv)a)Explain why the pickled cucumber developed mould.[2 marks]
  5. 2(a)(iv)b)Explain why the string beans became discoloured and soft after being removed from the freezer.[4 marks]

More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers