Quelpr
2 marksFood Preservation and Culinary Science

CSEC Food and Nutrition · May/June 2016 · Paper 2 · Question 2(a)(iv)

Vanessa is making a batch of mango jam.

Suggest TWO ways in which the pectin content could be enhanced during the preparation of the mango jam to ensure proper setting when selected mangoes lack sufficient pectin.

The mark scheme is shown once you've answered.

Practise this question

Other parts of this question

  1. 2(a)(i)List TWO tests that Vanessa could use to determine when the jam is set.[2 marks]
  2. 2(a)(ii)Describe the procedure for any ONE of the setting tests listed in (a)(i).[2 marks]
  3. 2(a)(iii)List TWO guidelines, other than pectin content, to consider when selecting mangoes for jam making.[2 marks]
  4. 2(b)(i)Explain why washing is important when freezing green beans.[2 marks]
  5. 2(b)(ii)Explain why blanching is important when freezing green beans.[2 marks]
  6. 2(b)(iii)Explain why sealing the package is important when freezing green beans.[2 marks]
  7. 2(b)(iv)Explain why the rate of freezing is important when freezing green beans.[2 marks]

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