Quelpr
2 marksKitchen Design, Efficiency, and Safety

CSEC Food and Nutrition · May/June 2014 · Paper 2 · Question 5(b)

State the use of any TWO items shown in Figure 1.

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Other parts of this question

  1. 5(a)(i)List TWO materials used in the manufacture of saucepans.[2 marks]
  2. 5(a)(ii)State ONE advantage of EACH type of material listed in (a)(i).[2 marks]
  3. 5(c)(i)Suggest TWO ways by which the spoilage could have occurred.[2 marks]
  4. 5(c)(ii)Suggest, giving ONE reason, the type of packaging material that Chandra should use the next time she is freezing cherries to prevent spoilage.[2 marks]
  5. 5(c)(iii)Give FOUR guidelines that Chandra should follow when storing cherries in the freezer to ensure that they do not spoil.[4 marks]
  6. 5(d)Suggest TWO factors of food hygiene and safety that Brian should use to determine which shops are the most hygienic.[2 marks]

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