CSEC Food and Nutrition · May/June 2005 · Paper 2 · Question 3(b)
State two guidelines to be followed for the use of garnishes in food preparation.
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Practise this questionOther parts of this question
- 3(a)(i)Define herbs.[2 marks]
- 3(a)(ii)Define spices.[2 marks]
- 3(c)(i)Suggest three guidelines that should be followed during the making of the salad.[3 marks]
- 3(c)(ii)Suggest three guidelines that should be followed during the serving of the salad.[3 marks]
- 3(d)(i)Suggest one way in which the fault of a cup of cocoa having a raw flavour may be avoided.[2 marks]
- 3(d)(ii)Suggest one way in which the fault of a pot of tea having a bitter taste may be avoided.[2 marks]
More practice: the rest of this paper · more Meal Management, Cultural Dishes, and Service questions · all CSEC Food and Nutrition past papers