CSEC Food, Nutrition and Health Paper 2 May/June 2019 - Free CXC Past Paper with Answers

Define the term 'brunch'.

State TWO differences between 'table d'hôte' and 'à la carte'.

Your class plans to hold a brunch to raise funds for its graduation ball. Plan the menu for the brunch.

You are reminded that the majority of students in the class are athletes. They focus on a healthy lifestyle which includes healthy eating. Complete the table below to identify and explain THREE factors to consider when planning the menu. The first factor has been identified and explained for you.

State the name of TWO perishable and TWO non-perishable foods.

Define the term 'food infection'.

Complete the table below by suggesting ONE reason for EACH of the following steps in the production of cheese.

Suggest TWO guidelines that should be followed for EACH of the following factors in order to prevent food contamination during the preparation and service of food. (i) Temperature (ii) Personal hygiene (iii) Kitchen/food hygiene

Temperature

Personal hygiene

Kitchen/food hygiene

List THREE steps to be taken when removing a blockage from a clogged sink.

Kazim sustained a minor cut to his finger whilst slicing a cucumber. List THREE steps in the first-aid treatment of Kazim's finger.

Suggest ONE precaution that should be taken during EACH of the following activities to prevent accidents from occurring.

Lighting the oven of a gas cooker with matches

Slicing or cutting root vegetables

Frying fish

Ramona is a cook for a caterer. She finds it difficult to prepare meals on time. Suggest TWO ways by which Ramona can achieve maximum efficiency when preparing meals.

Define the term 'green consumer'.

State FOUR characteristics of fresh fish that should be considered when purchasing fish.

Outline the preparation and service of a one-pot dish using any THREE of the following foods:

• Rice
• Root vegetables
• Meat/poultry and seafood
• Vegetables

Explain TWO scientific principles that are used during the process of steaming.