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2 marksFood Preparation Skills and Flour Mixtures

CSEC Food and Nutrition · May/June 2011 · Paper 2 · Question 7(d)

Recipe yields 24 biscuits: 225 g (8 oz) plain flour, 100 g (4 oz) fat, 100 g (4 oz) sugar, 1 egg.

Suggest the quantities of flour and fat required to produce 48 biscuits.

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Other parts of this question

  1. 7(a)(i)Define the term 'cover/place setting'.[2 marks]
  2. 7(a)(ii)State TWO ways of enhancing a tray for tray service.[2 marks]
  3. 7(b)(i)State TWO points to be considered to ensure proper storage of non-perishable foods in the food cupboard illustrated in Figure 1.[2 marks]
  4. 7(b)(ii)Give THREE reasons why the layout of the kitchen illustrated in Figure 1 will ensure maximum efficiency.[3 marks]
  5. 7(c)(i)Plan a lunch menu for a preschool child.[4 marks]
  6. 7(c)(ii)State how any ONE of the items from the lunch menu should be appropriately packaged.[1 mark]

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