1. 2011 winter

2. How to ensure a quality product when frying [3]2

3. How to ensure a quality product when frying:
Make sure that the fat is hot enough
when you start frying
Drain the fat off before serving
Do not re use oil
Frying similar sized pieces of food together. 3

4. 2012 summer

5. (3)
smell
appearance (colour)
flavour
digestibility

6. Water-soluble vitamins?
Vitamin C
B vitamins

7. p
poaching
steaming s
Moist = involves water
boiling

8. 2013 winter

9. (b) State two problems that could occur when making a cheese sauce. [2]
How much detail do they need here?
How do you know?

10. roux
coating
grated
season

11. (b) State two problems that could occur when making a cheese sauce. [2]
The sauce might be
too thick or
too thin
lumpy
burnt
raw-tasting (the flour hasn’t cooked)

12. 2015 winter

13. boiling
baking
deep frying