Quelpr
3 marksKitchen Design, Efficiency, and Safety

CSEC Food and Nutrition · May/June 2011 · Paper 2 · Question 7(b)(ii)

Figure 1 illustrates a well-organised kitchen layout.

Give THREE reasons why the layout of the kitchen illustrated in Figure 1 will ensure maximum efficiency.

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. 7(a)(i)Define the term 'cover/place setting'.[2 marks]
  2. 7(a)(ii)State TWO ways of enhancing a tray for tray service.[2 marks]
  3. 7(b)(i)State TWO points to be considered to ensure proper storage of non-perishable foods in the food cupboard illustrated in Figure 1.[2 marks]
  4. 7(c)(i)Plan a lunch menu for a preschool child.[4 marks]
  5. 7(c)(ii)State how any ONE of the items from the lunch menu should be appropriately packaged.[1 mark]
  6. 7(d)Suggest the quantities of flour and fat required to produce 48 biscuits.[2 marks]

More practice: the rest of this paper · more Kitchen Design, Efficiency, and Safety questions · all CSEC Food and Nutrition past papers