Quelpr
6 marksKitchen Design, Efficiency, and Safety

CSEC Food and Nutrition · May/June 2005 · Paper 2 · Question 7(b)(i)

A Food and Nutrition class is asked to prepare a luncheon for fifty members of staff.

Suggest six ways, apart from using labour-saving equipment, by which time and fuel may be saved in preparing the meal.

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Other parts of this question

  1. 7(a)(i)Explain the principles involved in pressure cooking.[3 marks]
  2. 7(a)(ii)Explain the principles involved in microwave cooking.[3 marks]
  3. 7(b)(ii)Outline four guidelines to ensure that the buffet service for the luncheon is efficient.[4 marks]

More practice: the rest of this paper · more Kitchen Design, Efficiency, and Safety questions · all CSEC Food and Nutrition past papers