CAPE June2011 FoodAndNutrition Unit1 Ques7.Ex
Content
Food and Nutrition
Unit 1 Paper 02
SECTION IV
-
MODULE 3
Question 7
7
(a)
The ingredients for a standard meat loaf recipe used at Glad Hearts
Geriatric
Home’ are presented below.
dieits
2 ½ lbs minced beef
2 eggs
1 lb minced veal
ltsp salt
ozs minced onion
1 cup fresh breadcnimbs
½ tbsp mixed herbs
2 tbsp minced celery
Yield: 10 servings
(a) Adapt the recipe to cater for seventy persons.
[7 marksl
(b) Suggest TWO modifications that will reduce the cholesterol
content of the
meal.
[2 marksj
(c) Using the same ingredients in the recipe above, describe
the preparations
of TWO other dishes using a different method of cooking for
EACH dish.
[10 marks]
(d) Select TWO suitable garnishes for the meat loaf and describ
e how EACH
garnish is made.
[6 marks]
Total 25 marks
‘v—,
_J
cv
T
C
C
0
0
C
U
0
C
0
,
0
a
0
CC
C
C
0 t:
C
C
C
C
U
C
C
0
0
20
C
CC
Ow
—
0
t
0
I
I
I
r
CAPE Food and Nutrition
Unit 1 Paper 02
aestion7
(a)
This candidate was awarded full marks for this section
because the recipe
given was correctly adapted for 70 persons. It was clear
that the student
understood how to determine the conversion factor used
to convert each
ingredient.
(b)
The candidate was awarded full marks for the modifications
given because
they were related specifically to cholesterol. These includ
ed using egg whites
instead of egg yolk in which is found a significant amount
of cholesterol and
using leaner animal flesh such as poultry that would contain
less fat.
(c)
This candidate was awarded full marks for this section becaus
e two different
dishes were clearly described. The procedure for the prepar
ation of each dish
was correctly discussed and a different cooking metho
d
used for each
dish.
(b)
This candidate selected two suitable garnishes for the meat
loaf and outlined
the procedure for making each garnish.
Unit 1 Paper 02
SECTION IV
-
MODULE 3
Question 7
7
(a)
The ingredients for a standard meat loaf recipe used at Glad Hearts
Geriatric
Home’ are presented below.
dieits
2 ½ lbs minced beef
2 eggs
1 lb minced veal
ltsp salt
ozs minced onion
1 cup fresh breadcnimbs
½ tbsp mixed herbs
2 tbsp minced celery
Yield: 10 servings
(a) Adapt the recipe to cater for seventy persons.
[7 marksl
(b) Suggest TWO modifications that will reduce the cholesterol
content of the
meal.
[2 marksj
(c) Using the same ingredients in the recipe above, describe
the preparations
of TWO other dishes using a different method of cooking for
EACH dish.
[10 marks]
(d) Select TWO suitable garnishes for the meat loaf and describ
e how EACH
garnish is made.
[6 marks]
Total 25 marks
‘v—,
_J
cv
T
C
C
0
0
C
U
0
C
0
,
0
a
0
CC
C
C
0 t:
C
C
C
C
U
C
C
0
0
20
C
CC
Ow
—
0
t
0
I
I
I
r
CAPE Food and Nutrition
Unit 1 Paper 02
aestion7
(a)
This candidate was awarded full marks for this section
because the recipe
given was correctly adapted for 70 persons. It was clear
that the student
understood how to determine the conversion factor used
to convert each
ingredient.
(b)
The candidate was awarded full marks for the modifications
given because
they were related specifically to cholesterol. These includ
ed using egg whites
instead of egg yolk in which is found a significant amount
of cholesterol and
using leaner animal flesh such as poultry that would contain
less fat.
(c)
This candidate was awarded full marks for this section becaus
e two different
dishes were clearly described. The procedure for the prepar
ation of each dish
was correctly discussed and a different cooking metho
d
used for each
dish.
(b)
This candidate selected two suitable garnishes for the meat
loaf and outlined
the procedure for making each garnish.
