Quelpr
2 marksMeal Management, Cultural Dishes, and Service

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

Food preparation techniques, pastry making, and addressing culinary defects.

Give ONE example of a herb and ONE example of a spice used in the preparation of food.

The mark scheme is shown once you've answered.

Practise this question

Other parts of this question

  1. 3(b)State TWO advantages of conservative cooking and TWO advantages of steaming.[4 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 Meal Management, Cultural Dishes, and Service questions · all CSEC Food and Nutrition past papers