CSEC Food and Nutrition · May/June 2016 · Paper 2 · Question 7(c)
Write a plan for the main course of a lunch menu.
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Practise this questionOther parts of this question
- 7(a)Identify ONE material that may be used for covering the floor of a modern kitchen and state ONE reason why the material is suitable for this purpose.[2 marks]
- 7(b)List FOUR guidelines, other than pre-preparation, which should be followed when writing a time plan.[4 marks]
- 7(d)(i)Explain how spoilage of flour may be minimized during storage.[2 marks]
- 7(d)(ii)Explain how spoilage of oranges may be minimized during storage.[2 marks]
- 7(d)(iii)Explain how spoilage of meat may be minimized during storage.[2 marks]
More practice: the rest of this paper · more Principles of Meal Planning and Food Groups questions · all CSEC Food and Nutrition past papers