CSEC Food and Nutrition · May/June 2015 · Paper 2 · Question 5(a)(i)
Regarding kitchen safety and food storage:
State THREE causes of burns in the kitchen during food preparation.
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Practise this questionOther parts of this question
- 5(a)(ii)State THREE ways of preventing burns in the kitchen during food preparation.[3 marks]
- 5(b)(i)Explain ONE reason why fresh milk should be covered when stored in the refrigerator.[2 marks]
- 5(b)(ii)Explain ONE reason why cooked food should not be stored hot in the refrigerator.[2 marks]
- 5(b)(iii)Explain ONE reason why food should not be packed tightly in the refrigerator.[2 marks]
- 5(c)Explain what may be responsible for any TWO of the following spoilages: (i) fresh milk left at room temperature in a bottle turning sour, (ii) bread developing…[4 marks]
More practice: the rest of this paper · more Kitchen Design, Efficiency, and Safety questions · all CSEC Food and Nutrition past papers