Below consists of questions obtained from a 2012 CXC past paper.
Define the term over ”nutrition”
Identify TWO signs of overnutrition
State ONE condition associated with a deficiency EACH of the following minerals
sodium
calcium
Define the term ‘blanching’
Outline Four benefits of preserving food
Food manufactures usually packed some foods in containers lined with aluminum foil
Give an example of ONE such food
Suggest ONE reason why food manufacturers carry out this practice
Ron needs your advice in order to select the best quality mangoes to make Jam
Outline THREE guidelines that may be helpful to him
Suggest why EACH guideline given above is important
Describe how Ron should carry out the ‘plate test(wrinkle) ‘ OR flake test to determine when the Jam mixture is ready for bottling
You have been asked to prepare a variety of cakes for the sweet stall for your annual school fair
List THREE method of cake making that can be used for making the cakes
State ONE function of EACH of the following in cake making
flour
butter or margarine
sugar
State TWO sweet dishes, OTHER than cakes where eggs are used as the main ingredient
Explain TWO principles involved in the transfer of heat when cakes are being baked
You have decided to include ice cream, using a cornflour/cornstarch base, as an item for the sweet stall. State FOUR steps in the preparation of the cornstarch base to ensure a smooth ice cream
Outline TWO functions of the following Nutrients
water
carbohydrate
protein
Name THREE nutrients present in brown rice that make it more nutritious than white rice
State the difference between a ‘menu’ and ‘ main’ course
Define EACH of the following terms
comparative shopping
impulsive buying
Sally has decided to omit meat and meat products from her diet. However, she still continues to use animal foods
Suggest TWO possible reasons for Sally’s change in diet
Discuss TWO health benefits of consuming such a diet
Plan an appropriate two-course meal for Sally
