CSEC Food and Nutrition · May/June 2014 · Paper 2 · Question 2(c)
Discuss the scientific principle that explains the removal of excess water from cucumber during pickling.
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Practise this questionOther parts of this question
- 2(a)(i)Name ONE additive used by food manufacturers to set jams and jellies.[1 mark]
- 2(a)(ii)Name ONE additive used by food manufacturers to prevent oil in mayonnaise from separating.[1 mark]
- 2(a)(iii)Name ONE additive used by food manufacturers to improve the nutritive value of margarine.[1 mark]
- 2(a)(iv)Name ONE additive used by food manufacturers to tenderize meat.[1 mark]
- 2(b)State TWO reasons why foods containing certain additives should be used in moderation.[2 marks]
- 2(d)(i)Explain TWO guidelines David would have used to select the bananas to ensure that the jam was of a high quality.[4 marks]
- 2(d)(ii)Describe the process which caused the darkening of bananas in the fruit salad.[2 marks]
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