2 marksFood Selection, Storage, and Food Label Interpretation

CSEC Food and Nutrition · May/June 2013 · Paper 2 · Question 6(a)(i)

Food shopping considerations, food labelling, processing, and leavening agents.

List TWO factors to be considered when purchasing a fresh cut of beef.

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Other parts of this question

6(a)(ii)List TWO factors to be considered when purchasing leaf lettuce.[2 marks]
6(b)Define the term 'expiry date'.[2 marks]
6(c)Explain how the peanut punch label could assist Mohan in ensuring that the peanut punch that he is purchasing contains milk and peanuts as the main ingredients.[2 marks]
6(d)Describe the process of ultra-heat treatment (UHT) of the peanut punch.[4 marks]
6(e)Explain how yeast works as a raising agent when preparing and baking bread rolls.[4 marks]

More practice: the rest of this paper · more Food Selection, Storage, and Food Label Interpretation questions · all CSEC Food and Nutrition past papers