CSEC Food and Nutrition · May/June 2015 · Paper 2 · Question 2(c)(ii)
Suggest ONE reason why sorrel jelly became dark.
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Practise this questionOther parts of this question
- 2(a)(i)State TWO reasons for preserving foods.[2 marks]
- 2(a)(ii)Name TWO food additives suitable for use in preparing preserves.[2 marks]
- 2(a)(iii)Define the term 'sterilization'.[2 marks]
- 2(b)(i)Explain the scientific principle involved in preventing microbial growth in guava jam.[2 marks]
- 2(b)(ii)Explain the scientific principle involved in preventing microbial growth in pickled cucumbers.[2 marks]
- 2(b)(iii)Explain the scientific principle involved in preventing microbial growth in salted codfish.[2 marks]
- 2(c)(i)Suggest ONE reason why crystals formed on candied fruit.[2 marks]
More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers