TEST CODE01221020

FORM TP 2005077 MAY/JUNE 2005

CARIBBEAN EXAMINATIONS COUNCIL
SECONDARY EDUCATION CERTIFICATE
EXAMINATION
FOOD AND NUTRITION
Paper 02 - General Proficiency

2 hours

c 16 MAY 2005 (p.m.))

READ THE FOLLOWING DIRECTIONS CAREFULLY

1. This paper consists of TWO parts: PART A and PART B.

2. PART A comprises THREE COMPULSORY questions, one from each section of the
sylbtbus. You are·required to answer ALL questions.

3. PART B comprises FOUR questions drawn from all sections of the syllabus. You are
required to answer TWO questions.

4. YouMUSTanswerFIVEquestions: ALLTHREEfromPART AandTWO fromPARTB.

5. In addition to the TWO hours, candidates are allowed 10 minutes to read through the paper.
Writing MAY begin during this time.

DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO

Copyright © 2004 Caribbean Examinations Council.

All rights reserved.

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PART A
Answer ALL questions from this section.
Each question is worth 16 marks.

1. (a) State THREE benefits of eating dietary fibre. ( 3 marks)

(b) List THREE causes of obesity. ( 3 marks)

(c) Suggest FOUR nutritional reasons to support EACH of the following statements:

(i) Liver and orange juice, if taken together, will enrich one's blood.
( 4marks)

(ii) It is possible for !acto-vegetarians to have a healthy diet. ( 4marks)

(d) Dr Mohammed diagnosed that Charles' blood sugar (glucose) level had risen considerably.

Suggest TWO symptoms that Charles may be experiencing. ( 2 marks)

Tota116 marks

2. (a) Define the term 'dehydration' as used in food preservation. ( 2 marks)

(b) List FOUR reasons for preserving food. ( 4 marks)

(c) Suggest TWO reasons for EACH of the following g uidelines:

(i) Pigeon (gungo) peas should be blanched before freezing.

(ii) Vitamin A and D must be added when manufacturing margarine.

(iii) Colo uring is added to certain foods during processing.

( 6 marks)

(d) While judging home-made jams at a Food Preservation Fair, the following was noted:

(i) Whimey's guava jam was thick and sticky

(ii) Mariah's mango jam was fermented.

Suggest TWO factors that may have caused EACH of the situations above.
( 4 marks)

Total 16 marks

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3. (a) Define EACH of the following:

(i) Herbs ( 2 marks)

(ii) Spices ( 2 marks)

(b) State TWO guidelines to be followed for the use of garnishes in food preparation.
( 2 marks)

(c) The Agricultural Science Department at your school has donated fresh vegetables to the
Food and Nutrition students. You have decided to make a salad for your family.

Suggest THREE guidelines that should be followed during EACH of the following
activities:

(i) Making the salad ( 3marks)

(ii) Serving the salad. ( 3 marks)

(d) Suggest ONE way in which EACH of the following faults may be avoided.

(i) A cup of cocoa has a raw flavour. ( 2 marks)

(ii) A pot of tea has a bitter taste. ( 2 marks)

Total16 marks

PARTB
Answer TWO questions from this section.

Each question is worth 16 marks.

4. (a) State THREE conditions during which extra water is needed by the body.
( 3 marks)

(b) State THREE functions of fat in the diet. ( 3 marks)

(c) Calcium and vitamin A are important in the diet of the elderly.

(i) Suggest THREE ways by which EACH of these nutrients may contribute to the
good health of the elderly. ( 6 marks)

(ii) Plan a THREE course meal for an elderly person. The meal must include foods
that are rich sources of calcium and vitamin A. ( 4 marks)

Total 16 marks

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5. (a) List THREE desirable features or qualities that must be present in EACH of the following
pieces of equipment used in the kitchen:

(i) A stainless steel saucepan or pot ( 3 marks)

(ii) A free-standing mixer ( 3 marks)

(b) Your mother's old chest-type freezer has broken down. She has now purchased an
upright freezer.

(i) Discuss TWO benefits she will gain and ONE adjustment she will have to make
when using her new freezer. ( 3 marks)

(ii) Suggest FIVE guidelines that she should follow when storing food in her new
freezer. ( 5 marks)

(c) You have spilled a cup of hot tea on your hand. Explain how the scald should be treated.
( 2 marks)

Tota116 marks

6. (a) Give a definition of ONE of the following terms:

(i) Smoke point

(ii) Rancidity ( 2 marks)

(b) State the MAIN difference between the processing of dried (powdered) milk and
condensed milk. ( 2 marks)

(c) State TWO disadvantages of buying food products in bulk. ( 2 marks)

(d) Select TWO of the following items and explain how a suitable raising agent works in
the preparation of EACH of the selected items.

(i) Swiss Roll

(ii) Pancakes

(iii) Chocolate cake ( 4 marks)

(e) Describe THREE changes that take place during EACH of the following processes:

(i) The boiling of porridge

(ii) The scrambling of an egg ( 6 marks)

Total 16 marks

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7. (a) Explain the principles involved in EACH of the following processes:

(i) Pressure cooking ( 3 marks)

(ii) Microwave cooking ( 3 marks)

(b) Your Food and Nutrition class has been asked to prepare a luncheon for fifty members
of staff.

(i) Suggest SIX ways, apart from the use oflabour-saving equipment, by which time
and fuel may be saved in the preparation of the meal. ( 6 marks)

(ii) The meal at 7(b) (i) is to be served using buffet service. Outline FOUR guidelines
that should be followed in order to ensure that the buffet service is efficient.
( 4 marks)

Total16 marks

END OF TEST

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