Quelpr
6 marksFood Preparation Skills and Flour Mixtures

CSEC Food and Nutrition · May/June 2015 · Paper 2 · Question 3(c)

Discuss ONE effect that any THREE of the listed practices (adding lemon juice to pastry mixture, baking at too low temperature, stretching dough over pies/tarts, or pricking the pastry cover with a fork) may have on the outcome of finished flaky pastry products.

The mark scheme is shown once you've answered.

Practise this question

Other parts of this question

  1. 3(a)(i)Define the term 'boiling'.[1 mark]
  2. 3(a)(ii)State TWO advantages of boiling as a cooking method.[2 marks]
  3. 3(b)(i)State how a roux is used in food preparation.[1 mark]
  4. 3(b)(ii)State how sautéing is used in food preparation.[1 mark]
  5. 3(b)(iii)State how a garnish is used in food preparation.[1 mark]
  6. 3(d)(i)Suggest TWO precautions to take when preparing Pineapple in Jello using fresh pineapple to ensure the gelatin mixture sets properly.[2 marks]
  7. 3(d)(ii)Give a reason for EACH precaution suggested in (d)(i).[2 marks]

More practice: the rest of this paper · more Food Preparation Skills and Flour Mixtures questions · all CSEC Food and Nutrition past papers