ce. Test cope 01221020 FORM TP 2015072 MAY/JUNE 2015 ‘© CARIBBEAN EXAMINATIONS COUNCIL CARIBBEAN SECONDARY EDUCATION CERTIFICATE® EXAMINATION FOOD AND NUTRITION Paper 02 — General Proficiency 2 hours 10 minutes 11 MAY 2015 (p. READ THE FOLLOWING INSTRUCTIONS CAREFULLY. 1. This paper consists of TWO sections: SECTION A and SECTION B. 2. Section A comprises THREE questions, one from each section of the syllabus. You are required to answer ALL questions. 3. Section B comprises FOUR questions drawn from all sections of the syllabus. You are required to answer TWO questions. 4. You are advised to take some time to read through the paper and plan your answers DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO. Copyright © 2014 Caribbean Examinations Council All rights reserved. 01221020/F 2015,-2- SECTION A Answer ALL questions in this section. in the control and prevention of deficiency diseases. 1. Healthy dietary practices are essenti (a) Name ONE nutrient for which a deficiency in the diet may lead to © goitre (ii) night blindness. (2 marks) (b) State FOUR dietary guidelines that an individual may use to lose weight. (4 marks) (©) (i)_ Fried chicken, macaroni cheese pie and carbonated beverages (sweet drinks) are purchased regularly by students from school canteens and cafeterias. Discuss THREE. effects this eating habit is likely to have on the health of the students. (6 marks) (ii) Suggest a well-balanced menu that the canteen and cafeteria operator should use to ensure that the meals are healthy. (4 marks) ‘Total 16 marks GO ON TO THE NEXT PAGE 01221020/F 2015a 2. (a) _John is responsible for the preparation of a variety of preserves for a stall at his school fair. (State TWO reasons for preserving foods. @ marks) (ii) Name TWO food additives that can be used in the preparation of preserves. (2 marks) (iii) Define the term ‘sterilization’. (2 marks) (b) Explain the scientific principle involved in the prevention of the growth of micro organisms in each of the following: (i) Guava jam (ii) Pickled cucumbers (iii) Salted codfish (6 marks) (©) Suggest ONE reason why the following may have occurred in preserved products: (Crystals formed on the candied fruit. (ii) Sorrel jelly became dark. (4 marks) ‘Total 16 marks GO ON TO THE NEXT PAGE 01221020/F 20153. (a) (i) Define the term *boiling’. (1 mark) (ii) State TWO advantages of boiling as a cooking method. @ marks) (b) _ State how EACH of the following is used in food preparation: @ Roux Gi) Sauté (iii) Garnish @ marks) (©) Participants at a demonstration on making ‘flaky pastry’ items observed the following practice (Lemon juice was added to the pastry mixture. (ii) Oven temperature was too low. (iii) ‘The pastry dough was stretched to cover the top of pies and tarts. (iv) A fork was used to prick or make tiny holes on the cover of tarts and pies prior to baking. Discuss ONE effect that any THREE of the practices may have on the outcome of the finished products. (6 marks) (d) As part of the dinner menu, a graduating class of 2015 will prepare Pineapple in Jello using fresh pineapple. (i) Suggest TWO precautions the class should take to ensure that the jello mixture is well set. (ii) Give a reason for EACH precaution suggested in (i). (4 marks) Total 16 marks GO ON TO THE NEXT PAGE 01221020/F 20154. (a) (b) () (d) -5- SECTION B Answer TWO questions in this section. State TWO functions of protein (2 marks) Figure 1 is a diagram of an egg. A B Figure 1. Diagram of an egg (Name the parts labelled A and B in the diagram of the egg (@ marks) (i) Name TWO nutrients other than protein that are provided by the part labelled ‘A’. (2 marks) ‘As part of your food and nutrition project, you are required to use the multi-mix principle to demonstrate complementary feeding to a group of young mothers. (Explain TWO guidelines for complementary feeding of infants. (4 marks) (ii) Using the double-mix pr ple, suggest a suitable meal for an infant. (2 marks) Outline FOUR advantages of continuing to breastfeed babies when introducing complementary feeding of infants. (4 marks) ‘Total 16 marks GO ON TO THE NEXT PAGE, 01221020/F 2015(b) © (b) (©) -6- (i) State THREE causes of burns in the kitchen during the preparation of food. (3 marks) (ii) State THREE ways of preventing burns in the kitchen during the preparation of food. 3 marks) The following guidelines should be considered when storing food in the refrigerator: (Fresh milk should be covered. (ii) Cooked food should not be stored hot. (iii) Food should not be packed tightly. Explain ONE reason for each of the guidelines suggested. (6 marks) Explain what may be responsible for any TWO of the spoilages listed below: (i) Fresh milk left at room temperature in a bottle tums sour. (ii) Bread develops mould or mildew after a few days. (iii) Oil ina bottle becomes rancid after a long period. (iv) Vegetables become discoloured when peeled. (4 marks) Total 16 marks State TWO factors to be considered when purchasing each of the following: (Cucumbers (ii) Fresh meat (4:marks) ‘Ona can of sweetened condensed milk, the ‘net weight’ stated was 395 g. (i) Define ‘net weight” (2 marks) (ii) Explain THREE steps in the manufacture of sweetened condensed milk. (6 marks) Lisa accompanies her mother for food shopping at a newly established supermarket in the community. Suggest FOUR reasons that Lisa could use to convince her mother to continue shopping at the newly opened supermarket rather than the smalll shop in the community. (4 marks) Total 16 marks GO ON TO THE NEXT PAGE 01221020/F 2015@) (b) (©) (d) =e (i) Define the term “hors d’ oeuvre’. (@ marks) (ii) Provide ONE example of an hors d’ oeuvre. (1 mark) State the components of a three-course menu. G marks) ‘As part of a fundraiser the Food and Nutrition Department is catering for a luncheon for 100 persons. Discuss THREE factors to be considered when planning meals for the luncheon, (6 marks) An original cake recipe using 4 cups of flour and 2 cups of sugar yields 20 servings. Explain how this recipe can be adjusted to make 100 servings for the luncheon. (4 marks) Total 16 marks END OF TEST IF YOU FINISH BEFORE TIME IS CALLED, CHECK YOUR WORK ON THIS TEST. 01221020/F 2015