Quelpr

Other parts of this question

  1. 2(a)(i)Define the term 'food additive'.[2 marks]
  2. 2(a)(ii)Give TWO advantages of using additives in foods.[2 marks]
  3. 2(b)(i)Give TWO guidelines to follow when selecting mangoes for making chutney.[2 marks]
  4. 2(b)(ii)Explain how vinegar functions as a preservative in mango chutney.[2 marks]
  5. 2(c)(ii)Give ONE reason for the saucepan material selected in (c)(i).[1 mark]
  6. 2(c)(iii)Describe the method of preparation for the chutney.[2 marks]
  7. 2(c)(iv)Outline TWO correct steps/procedures for bottling the chutney.[2 marks]
  8. 2(c)(v)Give ONE reason for EACH step/procedure outlined in (c)(iv).[2 marks]

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