CSEC Food and Nutrition · May/June 2009 · Paper 2 · Question 3(e)(ii)
Faults identified in a batch of cheese muffins:
Suggest ONE factor causing the muffins to have poor flavour.
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Practise this questionOther parts of this question
- 3(a)Define the term 'bake blind'.[2 marks]
- 3(b)(i)Outline TWO advantages of boiling.[2 marks]
- 3(b)(ii)Outline TWO advantages of grilling.[2 marks]
- 3(c)State TWO culinary uses of eggs in food preparation and provide ONE example item prepared for each use.[4 marks]
- 3(d)Select an appropriate cake preparation method and describe THREE steps involved.[4 marks]
- 3(e)(i)Suggest ONE factor causing the muffins to have large tunnels.[1 mark]
More practice: the rest of this paper · more Food Preparation Skills and Flour Mixtures questions · all CSEC Food and Nutrition past papers