FORM TP 2012075

2075
R

TEST CODE 01221020

MAY/JUNE 2012

CARIBBEAN
EXAMINATIONS
COUNCIL

SECONDARY EDUCATION CERTIFICATE

EXAMINATION

FOOD AND NUTRITION

Paper 02 – General Proficiency

2 hours 10 minutes

09 MAY 2012 (p.m.)

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

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

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

You MUST answer FIVE questions. ALL THREE from PART A and TWO from PART B.

In addition to the TWO hours, you 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 © 2010 Caribbean Examinations Council

All rights reserved.

01221020/F 2012
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PART B

Answer TWO questions in this

section.
Each question is worth 16 marks.

Outline TWO functions of EACH of the following nutrients.

4

Water
1. Keep your body at a
normal temperature,
2. Lubricate and
cushion joints.

Protein
1. It helps repair and build
your body tissues,
2. Allows metabolic
reactions
to take place coordinating
bodily functions.

Carbohydrate -
1. It is a major Energy Source,
2. It acts as a protein-sparing
action
(2 marks)

(2
marks)

(2 marks)

Name THREE nutrients present in brown rice that makes it more nutritious than white rice

Three nutrients present in brown rice that makes it more nutritious than white rice are B- complex vitamins
(Thiamin, Riboflavin, nicotinic acid), Iron and calcium. (3 marks)

Steamed white fish and fried potato chips are served regularly to your elderly bedridden neighbor.
Suggest which dish is suitable and which is unsuitable for your elderly neighbor.

Steamed White Fish is suitable while fried Potato Chips isn't suitable.

(2marks)

(2 marks)
(a)

(ii) Provide reasons to support your answer in (c) (i) above.

Steamed White Fish is suitable because when steamed the tissue becomes softer and very moist which
assists elderly since their teeth become loose and falls through causing them to not be able to bite into hard
surfacesFish also contains omega fatty acids, vitamin D and B, magnesium, potassium, zinc, iron and
iodine needed in which assists in boosting one's immune system and elderly fall healing [Link]
Potato Chips isn't suitable for the bedridden elder because these foods contain an excessive amount of salt
and fatty acids; they are not too active and eating these goods can lead to obesity that can bring about
cardiovascular [Link] the chips in which will negatively affect the elderly with an increase in
cholesterol and they are put at risk for cardiovascular diseases. Additionally, these chips may be too hard
to bite on for their softening and loose teeth.

Nineteen-year-old Juliet is the secretary of your school. She is having difficulty planning and preparing
meals to meet her nutritional requirements.. Suggest THREE guidelines which she may use to assist
her in planning and preparing her meals.

Three guidelines which she may use to assist her in planning and preparing her meals are 1) Cook in bulk 2)
Use ingredients already readily available and easily accessible, 3)Make a list of ingredients for the meals
planned

(3 marks)

Total 16 marks

Your class was required to prepare a checklist to be used to record observations about food- handling
practices while on a field trip to food outlets in your district.

(i) Name THREE factors that can contribute to food contamination that your class should
included in the checklist.
Three factors that can
contributions to food contamination that my
class should include in the checklist are

1) Biological hazards (microorganisms)

including bacteria, fungi, yeasts, mold and
viruses.

2) Chemical hazards. including cleaning

chemicals or foods with naturally occurring
toxins, such as green potatoes.

3) Physical hazards such as slivers of glass,

human hair, nails, false nails, nail polish, pieces
of jewelry, metal fragments from worn or
chipped utensils and containers, dirt, stones,
frilled toothpicks.

1) Temperature for storing foods

2) Insufficient running water
3) Proper Sanitation

(3 marks)

State THREE desirable hygiene practices that should be observed at these food outlets

Three desirable hygiene practices that should be observed are

Dry your hands with a paper towel that can be thrown away, or an air dryer.

Wear proper clothing such as head cover and shirts with sleeves

Never cough or sneeze near food, or in areas where food is being cooked or kept.
(3 marks)

(b)
Your mother is considering purchasing an electric or a gas cooker/stove.

(i)
Discuss TWO advantages of purchasing a gas cooker/stove rather than an electric cooker/stove.

Two advantages of purchasing a gas cooker/stove rather than an electric are 1) Gas stoves heat
instantaneously and Gas transmits heat more evenly. (4 marks)
(c)
State FOUR factors other than color and warranty that MUST be considered before purchasing a gas
cooker.
(4 marks)
Four factors other than color and warranty that MUST be considered before purchasing a gas cooker are
1) The availability and cost of fuel. 2) Oven Type It fits the allotted area for the stove in your home. 3) It has
all the specific features 4) Hob Type ( the type of oven either gas, electric, ceramic, induction and domino.

Vivian sustained a burn while removing a hot baking sheet from the oven. In applying first-aid
treatment for the burn, she cooled the area with cold water and covered the area with a clean cloth.
Suggest ONE reason for EACH of Vivian's actions in applying the first-aid treatment.

Cooling the area with cold water will reduce pain, swelling and the risk of scarring.
Covering the area with clean cloth - This helps prevent infection by keeping the area clean.

(2 marks)

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Total 16
marks

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Figure 1 represents a Universal Product Code (UPC) or bar code

5 "011415
000726
Figure 1. Bar Code

(a)
State TWO pieces of information which are normally found on the Universal Product Code (UPC)
or bar code.

Two pieces of information which are normally found on the UPC are 1) Expiration Date 2) The price of
the item

(2 marks)

(b
Define EACH of the following terms:

(i)
Comparative shopping - is comparing similar
products from different stores or suppliers.

(ii)
Impulsive buying - is the sudden and
immediate purchase of a product without
any pre-shopping intention.
(2 marks)

(2 marks)
(C)The two boxes of carrot cake mix shown in Figures 2 and 3 were purchased by Pam, a consumer
advocate.

Carrot Cake
Mix Flour, Fat
Sugar, Carrot

Figure 2: Box A

Carrot Cake
Mix- Flour,
Carrot Extract
Sugar, Salt

Figure 3: Box B

(i) Suggest, with a reason, which of the two boxes is a better buy in terms of nutrition. (2 marks)

Box A is a better buy seeing that it contains the natural vegetable carrot while Box B; the mix contains of an
extract in which the nutritional terms are not met fully

(ii) Pam is invited by your Food and Nutrition teacher to speak to your class on factors that would
influence the purchasing of food in a supermarket. Indicate TWO factors, other than income, that she
should emphasize in her presentation. (2 marks)

Two factors other than income are 1) Preference of the consumer and Lifestyle of consumer.

(d)The students in the Food and Nutrition class were asked to prepare bread and doughnuts for their
School-Based Assessment (SBA) assignment.

(i) Suggest ONE effect of dry heat on the sugar and ONE effect of moist heat on the flour while the
bread is baking.

One effect of dry heat on the sugar -The dry heat of baking changes the form of starches in the food and
causes its outer surfaces to brown, giving it an attractive appearance and taste. The
color change on the surface and creation of new flavors is often due to Maillard
browning and caramelization of sugars

One effect of moist heat on the flour - it will affect the texture by making it soggy and heavy as the dough
would absorb the moisture evaporated.
(2 marks)

(ii)While the students were frying the doughnuts they were distracted and the oil caught fire. Using
the terms 'smoke point' and 'flash point' suggest how the oil may have caught fire.

The students became distracted and the oil reached its burning point where the oil or fat began to produce a
continuous bluish smoke that became clearly visible. The involvement of flashpoint could be observed at
which oil gives off vapor that flashes when exposed to an open flame whereby they had an open flame and
were distracted so the oil gave off vapor which flashed.
(4 marks)

Total 16 marks
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7.
(a)
List TWO materials that would be suitable for packing individual dishes/items to take on a picnic.

Two materials that would be suitable for packing individual dishes/items to take on a picnic are 1) Plastic-
wrap for sandwiches and 2) Foil 3) Plastic Containers. (2 marks)

(b)
State the difference between a 'menu' and a 'main' course.

A menu is a list of dishes served or is available as a meal served optionally in

specific order where as a main course comprises of the major part or the bulk
of a menu which usually comprises meat,poultry or fish along with staples
and vegetables
(4 marks)

(c)
As part of an assignment for your school's open day, you are required to prepare cream of pumpkin
soup, a loaf of yeast bread and fruit punch.

(i)
State the order of preparation for the items.

Firstly, the fruit punch, then the Loaf of yeast bread and finally the
Pumpkin Soup.
(3 marks)
(ii)
State THREE reasons for the order that you provided in (c) (i) above. (3 marks)

The fruit punch is first because this dish has to be placed into the refrigerator to reach a reasonable chill as
ice can't be added as the liquid will be diluted. Then the Loaf was second because this dish would have to be
cooked using heat, it has to be baked and given enough time to cool down to a reasonable temperature and
the pumpkin soup lastly to be made because this dish would have to be served hot.

(d)
State FOUR guidelines that you would recommend to a friend who needs your help in conserving fuel
when using the oven.

Four guidelines I would recommend are:

(1) to cook multiple dishes at the same time.

(2) Preheat the oven
(3) Use ceramic or glass pans, they hold heat better than metal ones.
(4) Avoid opening the oven too often which would allow cool air to enter the oven; lowering the
temperature.
.

(4 marks)

Total 16 marks

END OF TEST

IF YOU FINISH BEFORE TIME IS CALLED, CHECK YOUR WORK ON THIS

TEST.

01221020/F 2012