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4 marksFood Preservation and Culinary Science

CSEC Food and Nutrition · May/June 2010 · Paper 2 · Question 6(c)(iii)

Fish is widely consumed in the Caribbean.

Describe how EACH of the two identified heat transfer methods operates during the frying of fish.

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Other parts of this question

  1. 6(a)State TWO disadvantages or limitations associated with the use of convenience foods.[2 marks]
  2. 6(b)Explain the term 'extraction rate' as applied in wheat flour milling.[1 mark]
  3. 6(c)(i)State THREE physical characteristics to check when purchasing fresh fish.[3 marks]
  4. 6(c)(ii)Identify TWO methods of heat transfer occurring when frying batter-coated fish.[2 marks]
  5. 6(c)(iv)Describe TWO physical or chemical effects that frying heat has on a simple batter composed of flour and water.[4 marks]

More practice: the rest of this paper · more Food Preservation and Culinary Science questions · all CSEC Food and Nutrition past papers