CSEC Food, Nutrition and Health Paper 2 May/June 2016 - Free CXC Past Paper with Answers

Vanessa is making a batch of mango jam.

List TWO tests that Vanessa could use to determine when the jam is set.

Describe the procedure for any ONE of the tests listed in (a) (i).

List TWO guidelines, other than pectin content, that Vanessa should consider when selecting the mangoes.

The mangoes Vanessa selected do not have sufficient pectin. Suggest TWO ways in which the pectin content could be enhanced during the preparation of the mango jam to ensure that the mixture is well set.

Explain why EACH of the following procedures are important when freezing green beans.

Washing

Blanching

Sealing the package

Rate of freezing

List THREE types of batters.

The following ingredients play an important role in yeast products: State ONE function of EACH ingredient as it relates to yeast products.

Salt

Sugar

Eggs

Paul was required to prepare a fruit cake using the creaming method as part of his School-Based Assessment. Explain why Paul may use the following techniques to make the cake. Give a different reason in EACH case.

Sieving

Creaming

Whisking

Folding

Paul observed the following faults in the finished cake:

Fruits sank to the bottom of the cake

Cake was sunk in the middle

The crust was crisp and sugary Explain ONE procedure that should have been used to prevent EACH fault from occurring.

Using an example, define the term 'invisible fat'.

State FOUR factors that may influence the nutritional status of elderly persons.

Dried beans, apple and lettuce are used in the preparation of meals. Suggest, with a reason, the food preparation practices that should be used for EACH of the food items to ensure that the nutrients are retained.

After examining a pregnant woman, the doctor recommended that she increase her intake of the following nutrients:

Calcium

Iron

Dietary fibre Explain why the doctor recommended an increase in the intake of any TWO of the nutrients.

List TWO factors that should be considered when choosing a refrigerator.

State one small electrical appliance that is suitable for the preparation of any TWO of the following food items. Select a different small electrical appliance in EACH case.

Croutons

Fresh citrus fruit punch

Mayonnaise

Bread

Workers at a cafeteria prepared milk-based fish chowder (soup) at 6:00 a.m. The heat was turned off and the chowder was left on the cooler until it was served at 12:00 noon as an item for lunch.

State TWO symptoms of food poisoning that a person may experience if the chowder is consumed.

Explain THREE factors that may contribute to food contamination of the chowder.

Suggest FOUR factors of hygiene and food safety one should consider when purchasing the milk and fish for the chowder.

State ONE difference between 'white fish' and 'oily fish'.

Briefly describe TWO methods by which heat is transferred during cooking.

Mrs Otis is finding it very difficult to provide nutritious meals for her family due to the very high cost of food items.

Discuss THREE guidelines, other than supplementing the family's income, that Mrs Otis may find useful in providing nutritious meals for her family when shopping for food.

'To supplement the family's income Mr Otis produced packages of guava cheese and needs your advice on labelling the packages. Suggest, with a reason, TWO types of information which should appear on the label of the guava cheese.

Identify ONE material that may be used for covering the floor of a modern kitchen and state ONE reason why the material is suitable for this purpose.

List FOUR guidelines, other than pre-preparation, which should be followed when writing a time plan.

Write a plan for the main course of a lunch menu.

A large percentage of food is discarded due to spoilage caused by poor storage. Explain how spoilage of the following foods may be minimized during storage:

Flour

Oranges

Meat