TEST CODE
FORM TP 2014072
CARIBBEAN
01221020
MAY/JUNE 2014
E XAM I NAT I O N S
COUNCIL
CARIBBEAN SECONDARY EDUCATION CERTIFICATE®
EXAMINATION
FOOD AND NUTRITION
Paper 02 – General Proficiency
2 hours 10 minutes
12 MAY 2014 (p.m.)
READ THE FOLLOWING INSTRUCTIONS CAREFULLY.
1.
This paper consists of TWO parts: PART A and PART B.
2.
Section A comprises THREE COMPULSORY 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 must answer FIVE questions, ALL THREE from Section A and TWO
from Sectoion B.
5.
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 © 2013 Caribbean Examinations Council
All rights reserved.
01221020/F 2014
-2SECTION A
Answer ALL questions in this section.
Each question is worth 16 marks.
1.
Clara, a Food and Nutrition student, suspects that her mother has diabetes based on the signs/symptoms
her mother has been exhibiting.
(a)
(b)
(c)
State THREE signs/symptoms of diabetes.
(3 marks)
Fatigue, high blood sugar, frequent urination
Clara has been trying to convince her mother to reduce fatty foods in her diet. State THREE
effects, other than diabetes, of high levels of fat in the diet.
(3 marks)
High cholesterol, obesity, high blood pressure (cardiovascular diseases)
Suggest THREE guidelines that Clara’s mother should follow to reduce EACH of the
following in her diet:
Sugar
(3 marks)
drink water, reduce the sugar intake, consume more fruits and vegetables
(ii)
Fat
(3 marks)
exercise, eat less fatty foods, eat a balanced diet ( eat in moderation)
(d)
Clara has recommended that her mother become a vegetarian. Discuss TWO possible health
benefits, other than helping with the problem of diabetes, of consuming a vegetarian diet.
Two possible health benefits are; an increased amount of dietary fiber and vitamins
(4 marks)
(i)
Total 16 marks
2.
(a)
Food manufacturers use additives for a number of reasons. Name ONE additive used by food
manufacturers to
set jams and jellies
(1 mark)
Citric acid
(ii)prevent oil in mayonnaise from separating
(1 mark)
emulsifying agents eg. egg
(iii)improve the nutritive value of margarine
(1 mark)
vitamins and minerals
(iv)
tenderize meat.
(1 mark)
an enzyme called bromelin
Additives are useful; however, it is advisable that foods containing certain additives be used
in moderation. State TWO reasons why this advice is given.
(2 marks)
individuals might be allergic to certain ingredients in the additives, s
Discuss the scientific principle that explains the removal of excess water from cucumber
during pickling.
(4 marks)
(i)
(b)
(c)
The removal of excess water from cucumbers during pickling is used to preserve it by the process of
osmosis.
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01221020/F 2014
-3(d)
To demonstrate a variety of ways in which bananas are used, David made banana jam and fruit
salad.
(i)
(ii)
3.
Explain TWO guidelines David would have used to select the bananas to ensure that
the jam was of a high quality.
(4 marks)
ensure that the the banana is firm and fully ripe, taste the banana before making the jam
David recognized that the bananas in the fruit salad had darkened after a while.
Describe the process which caused the darkening of the bananas.
(2 marks)
Enzymes react due to the air which causes the banana to darken in color
Total 16 marks
Wayne is demonstrating how to make ‘sweet’ flour-based products at a school event.
(a)
(b)
List TWO icings or frostings that Wayne could use to decorate cakes.
butter cream frosting and cream cheese frosting
Give ONE function of EACH of the following ingredients in cake making:
(2 marks)
Liquid (milk or water)
(1 mark)
to combine the dry the ingredients
(ii)
Eggs
(1 mark)
to give the cake its sponginess
Give TWO reasons why flour should be folded into the mixture when making a cake.
To ensure that the cake does not lose its air, to ensure that the eggs do not over mix (2 marks)
(i)
(c)
(d)
(e)
(f)
Wayne added too much sugar while making the yeast dough. Explain ONE effect this is likely
to have on the finished product.
(2 marks)
This would cause the yeast dough not to rise causing it to be dense and sweet
Suggest TWO reasons why Wayne should follow rules for batter making, to ensure quality
sweet products.
(2 marks)
To ensure that no errors occur, to ensure that he has the right proportions and technique
Wayne has decided to demonstrate the preparation of a baked egg custard. Explain THREE
steps in the preparation of the baked egg custard.
(6 marks)
thre
Total 16 marks
1. beat the eggs, yolk and sugar
2. beat the egg and put in a pan
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01221020/F 2014
-4SECTION B
Answer TWO questions in this section.
Each question is worth 16 marks.
4.
(a)
(b)
(2 marks)
(i)
Define the term ‘hydrogenation’.
(ii)
Give ONE example of a food product that is prepared by the process of hydrogenation.
(1 mark)
Table 1 below shows a list of health conditions with guidelines to be followed when planning
meals in order to prevent the conditions.
TABLE 1. HEALTH CONDITIONS AND GUIDELINES
TO FOLLOW WHEN PLANNING MEALS
Conditions
Guidelines to be followed
when planning meals
1. Anaemia
Include iron rich foods
2. Obesity
Exclude excessive fats in the diet
3. Acne
Reduce the amount of sugar and
fats
4. Hypertension
exclude excessive salt
5. Constipation
include more fiber and water
Copy the table into your booklet. Select THREE conditions, other than anaemia, and state
ONE guideline to be followed when planning meals for EACH of the THREE conditions
selected.
(3 marks)
(c)
Explain TWO effects that a diet deficient in water over a prolonged period can have on the
proper functioning of the body.
(4 marks)
Lack of water can cause diverticulitis can cause irregular and disrupted bowel movement this also causes dehydration which
makes the mouth dry(d)
and lossFlour,
of energy
eggs and sugar are basic ingredients used in making a ‘true’ sponge cake. Describe
ONE effect of heat on EACH of the THREE ingredients while the cake is being baked.
The flour turns into gluten, the egg helps the cake to support the structure of the cake (6 marks)
sugar helps the cake to inflate and makes its palatable.
Total 16 marks
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01221020/F 2014
-55.
(a)
(b)
(i)
(ii)
List TWO materials used in the manufacture of saucepans.
(2 marks)
stainless steel, copper
State ONE advantage of EACH type of material listed in (a) (i) above. (2 marks)
Stainless steel- does not stain when cooking meals, copper- is a good conductor of heat
Figure 1 below shows items found in a first aid kit.
Figure 1. Items found in a first aid kit
State the use of any TWO items shown in Figure 1 above.
(2 marks)
To extract fine or small particles from entering the skin, the instant cold compress is used to compress the area
(c)
Chandra removed West Indian cherries from the freezer after six months and observed that
the packaging had deteriorated and the cherries spoilt.
(i)Suggest TWO ways by which the spoilage could have occurred.
(2 marks)
She did not blanch the cherries before storing it, the cherries were not stored properly
(ii)
Suggest, giving ONE reason, the type of packaging material that Chandra should use
the next time she is freezing West Indian cherries to prevent spoilage.
(2 marks
The next time Chandra packages the cherries it is recommended that she utilizes zip-lock bags because it is more effective when storing fruits
(iii)Give FOUR guidelines that Chandra should follow when storing West Indian cherries
such as cherries
in the freezer to ensure that they do not spoil.
(4 marks)
store the cherries properly. 2. ensure that the temperature correct, 3. blanch the cherries 4. ensure the storage bags or containers are of good
(d)
Brian was given an assignment to identify the food shops in his district that are the most
quality.
hygienic. Suggest TWO factors of food hygiene and safety that Brian should use to determine
which shops are the most hygienic.
(2 marks)
two factors that Brian could use to determine if the food shops are hygienic are:
Total 16 marks
1. The vendors are sanitized properly
2. the containers are covered properly to prevent food borne illnesses
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01221020/F 2014
-66.
(a)
In order to satisfy their protein requirements, vegans/strict vegetarians utilize Textured
Vegetable Protein (TVP) products in their diets.
(i)
(ii)
State TWO examples of Textured Vegetable Protein (TVP) products.
(2 marks)
soya chunks and chickpeas
On the label of a Textured Vegetable Protein (TVP) product, the expiry date reads ‘18
October 2014’. State what this information means to consumers of the product.
(1 mark)
This means that the product can be eaten best before the 18th of October 2014
List THREE pieces of information other than the expiry date that may be printed on
(3 marks)
the label of a Textured Vegetable Protein (TVP) product.
manufacturing date, nutritional status, company name, name of the product
(b)
(i)
As a member of a debating team, it is your turn to respond to the opposing team that
discussed the advantages of using convenience foods. Discuss FOUR disadvantages
of using convenience food.
(8 marks)
contains a large amount of fats and salts, contains msg, can be addictive leading to being overweight, it is not nutritionally sound
(ii)
A housewife has to prepare the main dish of a lunch menu in very limited time.
Suggest TWO groups of convenience foods from which she may choose to prepare
the main dish.
(2 marks)
corned-beef and noodles
Total 16 marks
(iii)
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01221020/F 2014
-77.
(a)
List TWO factors that should be considered when planning meals.
(2 marks)
Availability of food, number of persons consuming the meal, income, age and gender, occupation, foods in season
(b)
Figure 2 below shows a basic cover or place setting for lunch.
Figure 2. Basic cover or place setting for lunch
Match the utensils labelled A, B, C and D in Figure 2 with the names below.
(c)
(1 mark)
D
(i)
Dinner fork
(ii)
Dessert fork
A
(1 mark)
(iii)
Soup spoon
C
(1 mark)
(iv)
Dessert spoon B
(1 mark)
The Double Wing Restaurant was given the award for the ‘Most Hygienic Restaurant’ by the
Restaurant Association.
Suggest THREE hygiene practices employed by the cooks in the preparation of
meals that may have contributed to the high rating.
(3 marks)
1. Separating raw and cooked products 2. using color-coded cutting boards, washing hands and cleaning the countertops after
Suggest THREE hygiene practices employed by the waiters and waitresses in the
preparing each dish (ii)
service of meals that may have contributed to the high rating.
(3 marks)
Not putting their hands in the food, not talking over the food, wearing the correct PPE
(d)
Explain the process by which brisket (a tough cut of beef) becomes tender when stewed in a
pressure cooker.
(4 marks)
A brisket becomes tender when stewed in a pressure cooker because the collagen is broken down which makes the brisket tender and
Total 16 marks
gelatinize.
(i)
END OF TEST
IF YOU FINISH BEFORE TIME IS CALLED, CHECK YOUR WORK ON THIS TEST.
01221020/F 2014