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5 marksFood Preparation Skills and Flour Mixtures

CSEC Food and Nutrition · May/June 2011 · Paper 2 · Question 3(c)(i)

Observations during a practical session: 1. The bananas in Martin's fruit salad showed no discolouration. 2. The oil in Jeffrey's mayonnaise remained stable. 3. The batter on Rhonda's chicken leg stayed intact during frying. 4. Rita's coffee was extremely bitter. 5. Sugar crystallized in Sandy's syrup.

Suggest ONE factor responsible for EACH of the five observations (1 to 5).

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Other parts of this question

  1. 3(a)(i)Distinguish between a 'garnish' and a 'decoration' as they relate to food.[2 marks]
  2. 3(a)(ii)Suggest TWO ways, other than garnishing, by which the presentation of foods may be improved.[2 marks]
  3. 3(a)(iii)State TWO general guidelines to be followed when garnishing foods.[2 marks]
  4. 3(b)(i)State an appropriate garnish for baked fish.[1 mark]
  5. 3(b)(ii)State an appropriate garnish for cream of pumpkin soup.[1 mark]
  6. 3(c)(ii)Suggest ONE way in which Rita was able to achieve EACH characteristic (1 to 3).[3 marks]

More practice: the rest of this paper · more Food Preparation Skills and Flour Mixtures questions · all CSEC Food and Nutrition past papers