CSEC Food and Nutrition · May/June 2014 · Paper 2 · Question 7(a)
List TWO factors that should be considered when planning meals.
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Practise this questionOther parts of this question
- 7(b)(i)Identify which label (A, B, C or D) corresponds to Dinner fork in Figure 2.[1 mark]
- 7(b)(ii)Identify which label (A, B, C or D) corresponds to Dessert fork in Figure 2.[1 mark]
- 7(b)(iii)Identify which label (A, B, C or D) corresponds to Soup spoon in Figure 2.[1 mark]
- 7(b)(iv)Identify which label (A, B, C or D) corresponds to Dessert spoon in Figure 2.[1 mark]
- 7(c)(i)Suggest THREE hygiene practices employed by the cooks in the preparation of meals that may have contributed to the high rating.[3 marks]
- 7(c)(ii)Suggest THREE hygiene practices employed by the waiters and waitresses in the service of meals that may have contributed to the high rating.[3 marks]
- 7(d)Explain the process by which brisket (a tough cut of beef) becomes tender when stewed in a pressure cooker.[4 marks]
More practice: the rest of this paper · more Principles of Meal Planning and Food Groups questions · all CSEC Food and Nutrition past papers