TEST CODE 01221020

SPEC 2015/01221020

CARIBBEAN EXAMINATIONS COUNCIL

CARIBBEAN SECONDARY EDUCATION CERTIFICATE

EXAMINATION

FOOD AND NUTRITION

SPECIMEN PAPER

Paper 02 – General Proficiency

2 hours 30 minutes

READ THE FOLLOWING INSTRUCTIONS CAREFULLY.

1. This paper consists of SIX questions.

2. Answer ALL questions.

3. Write your answer in the space provided in this answer booklet.

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

Copyright © 2015 Caribbean Examinations Council

All rights reserved.

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Answer ALL questions.

1. (a) Define the term ‘food’.

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(b) Name TWO high biological value protein foods.

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(c) Betty had a meal of bread, cheese, oranges and water for lunch.

(i) List TWO minerals present in the meal.

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(ii) Describe TWO ways by which the water consumed will assist in the digestion and
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(iii) Describe the physical and chemical digestion of the bread in the mouth.

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Total 16 marks

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2. (a) Define the following terms:

(i) Breakfast

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(ii) À la carte

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(iii) Table appointments

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(b) (i) Plan a nutritious lunch menu for a toddler using TWO food groups.

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(ii) Identify the MAJOR nutrient found in each food group in the menu.

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(iii) Choose ONE of the nutrients identified in (ii) and explain how it is beneficial to the
toddler.
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(c) Your grandmother is diagnosed with diabetes mellitus. Suggest THREE guidelines
that she should follow to ensure that her condition is well managed.

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Total 16 marks

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3. (a) List TWO microorganisms that can contaminate food.

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(b) Distinguish between ‘food intoxication’ and ‘food infection’.

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(c) Jane is preparing muffins for breakfast.

(i) Suggest THREE rules to be observed when adding baking powder to the muffin
mixture. Give ONE reason for each rule suggested.

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(ii) Describe how the baking powder works to raise the muffins.

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Total 16 marks

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4. (a) State the purpose of each of the following features of gas cookers:
(i) Thermostat

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(ii) A section of the oven door made of glass

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(iii) Fan in the oven

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(b) Mrs Edey intends to prepare a meal consisting of stewed beef, rice and dried peas,
and pineapple drink. Discuss THREE strategies that she may use to demonstrate
how time and energy may be conserved while preparing this meal.

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(c) Mrs Edey intends to remodel her kitchen. Explain TWO factors that she should
consider while planning to remodel the kitchen.

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Total 16 marks

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5. Deryk’s Food and Nutrition class was required to prepare a brochure on responsible consumerism
for parents attending Open Day at his school.

(a) Define the term ‘green consumer’.

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(b) List TWO consumer organizations that are responsible for protecting the consumer.

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(c) State ONE role of EACH consumer organization listed in (b).

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(d) Suggest FOUR guidelines for preparing a food budget.

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(e) Discuss THREE factors to be considered when purchasing kitchen equipment in

order to get the best value for money.

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Total 16 marks

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6. (a) Define the following terms:

(i) Bake blind

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(ii) Batter

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(iii) Sensory evaluation of food

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(b) (i) Your food and nutrition teacher has selected your group to conduct a sensory
evaluation of baked fish that was prepared for a hypertensive person. State
TWO factors which the group may evaluate during the testing process.

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(b) (ii) For each of the factors stated in (i), discuss ONE observation that may be made by
the group..

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(c) Describe how the following may be used to enhance the appearance of dishes.

(i) Bread

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(ii) Limes

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Total 16 marks

END OF TEST

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