Quelpr
4 marksSelection, Use, and Maintenance of Equipment

CSEC Food and Nutrition · May/June 2010 · Paper 2 · Question 5(a)(i)

State ONE use for EACH of the four illustrated kitchen items in food preparation and service.

This question uses a figure or table from the paper — you'll see it when you practise.

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Other parts of this question

  1. 5(a)(ii)Identify TWO features, other than an ice maker and water dispenser, to consider when selecting a modern refrigerator.[2 marks]
  2. 5(b)(i)Name TWO items from a first aid kit required to treat Sarah's injury.[2 marks]
  3. 5(b)(ii)Describe the correct sequence of steps to treat Sarah's puncture wound/injury.[4 marks]
  4. 5(c)Suggest FOUR hygiene and safety guidelines for a local market butcher to ensure meat is safe for consumption.[4 marks]

More practice: the rest of this paper · more Selection, Use, and Maintenance of Equipment questions · all CSEC Food and Nutrition past papers