Quelpr

Other parts of this question

  1. 3(a)Give ONE example of a herb and ONE example of a spice used in the preparation of food.[2 marks]
  2. 3(b)State TWO advantages of conservative cooking and TWO advantages of steaming.[4 marks]
  3. 3(c)(ii)Suggest why EACH technique (sifting, rubbing-in, and glazing) is important in making short crust pastry items.[3 marks]
  4. 3(d)Suggest to teachers ONE effective way to prevent a recurrence of EACH of the following problems: 1. The baked custard curdled. 2. Beaten egg whites did not…[4 marks]

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