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2 marksFood Preservation and Culinary Science

CSEC Food and Nutrition · May/June 2012 · Paper 2 · Question 6(d)(i)

Students are preparing bread and doughnuts for a School-Based Assessment assignment.

Suggest ONE effect of dry heat on the sugar and ONE effect of moist heat on the flour while the bread is baking.

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Other parts of this question

  1. 6(a)State TWO pieces of information which are normally found on a Universal Product Code (UPC) or bar code shown in Figure 1.[2 marks]
  2. 6(b)(i)Define the term 'comparative shopping'.[2 marks]
  3. 6(b)(ii)Define the term 'impulsive buying'.[2 marks]
  4. 6(c)(i)Suggest, with a reason, which of the two boxes is a better buy in terms of nutrition.[2 marks]
  5. 6(c)(ii)Indicate TWO factors, other than income, that influence the purchasing of food in a supermarket to emphasize in a presentation.[2 marks]
  6. 6(d)(ii)Using the terms 'smoke point' and 'flash point', suggest how the frying oil may have caught fire when students were distracted.[4 marks]

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