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2 marksFood Preservation and Culinary Science

CSEC Food and Nutrition · May/June 2011 · Paper 2 · Question 2(c)(iv)

Marva wants to ensure good keeping quality for the chutney.

Outline TWO correct steps/procedures for bottling the chutney.

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Other parts of this question

  1. 2(a)(i)Define the term 'food additive'.[2 marks]
  2. 2(a)(ii)Give TWO advantages of using additives in foods.[2 marks]
  3. 2(b)(i)Give TWO guidelines to follow when selecting mangoes for making chutney.[2 marks]
  4. 2(b)(ii)Explain how vinegar functions as a preservative in mango chutney.[2 marks]
  5. 2(c)(i)Suggest a suitable material from which the saucepan Marva uses should be made.[1 mark]
  6. 2(c)(ii)Give ONE reason for the saucepan material selected in (c)(i).[1 mark]
  7. 2(c)(iii)Describe the method of preparation for the chutney.[2 marks]
  8. 2(c)(v)Give ONE reason for EACH step/procedure outlined in (c)(iv).[2 marks]

More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers