Quelpr

Other parts of this question

  1. 3(a)(i)State TWO dry heat methods of cooking.[2 marks]
  2. 3(a)(ii)State TWO methods of steaming.[2 marks]
  3. 3(a)(iii)State TWO advantages of steaming food.[2 marks]
  4. 3(b)(i)Suggest ONE item that can be prepared using yeast dough.[1 mark]
  5. 3(b)(ii)Explain the effect, other than sweetness, of accidentally adding too much sugar to a yeast dough sweet item.[2 marks]
  6. 3(c)Explain the procedural steps taken to prepare a smooth, roux-based cream of pumpkin soup without lumps.[6 marks]

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