CSEC Food and Nutrition · May/June 2015 (GUY) · Paper 2 · Question 2(a)
Preparation of candied fruit involving blanching and food additives.
Define the term 'blanch'.
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- 2(b)Give TWO reasons why the fruit should be blanched before preparing candied fruit.[2 marks]
- 2(c)State TWO reasons for using food additives.[2 marks]
- 2(d)(i)Explain ONE scientific principle underlying the use of citric acid/lime juice/lemon juice in the preparation of candied fruit.[2 marks]
- 2(d)(ii)Explain ONE scientific principle underlying the use of sugar in the preparation of candied fruit.[2 marks]
- 2(e)Describe THREE steps in the preparation of the candied fruit, after the fruit has been diced and blanched, to ensure best results.[6 marks]
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