Food & Nut Essay-by Examkey.net

(1ai)
The reaction that occurred on the beef was decomposition or spoilage.

(1aii)
(PICK ANY THREE)
(i) Exposure to ambient temperature for an extended period
(ii) Lack of proper refrigeration or cooling
(iii) Bacterial growth and enzyme activity
(iv) Oxidation and other chemical reactions

(1aiii)
By Refrigerating the beef immediately after receiving it and also Storing the beef in an airtight container or packaging

(1aiv)
(PICK ANY TWO)
(i) Refrigerator or freezer
(ii) Airtight food storage containers
(iii) Coolers or insulated bags
(iv) Vacuum sealer

(1b)
Perishable food, Have a limited shelf life and are prone to rapid spoilage, degradation, or contamination, Examples include fresh meats, dairy products, fruits, and vegetables *WHILE* Non-perishable foods, Have a longer shelf life and are less susceptible to spoilage, Examples include canned goods, dried foods, grains, and certain processed foods



(3a)
(i) Table Appointments: Table appointments refer to the items or accessories placed on the dining table to enhance the dining experience and presentation. These can include items such as tablecloths, napkins, placemats, flatware (cutlery), glassware, and dishes.

(ii) Table Setting: Table setting is the arrangement of tableware, utensils, and other elements on a dining table for each individual diner. It includes the placement of items such as plates, forks, knives, spoons, glasses, and napkins in a specific order and manner according to formal or informal dining etiquette.

(iii) Centerpiece: A centerpiece is a decorative item or arrangement placed in the center of the dining table, typically intended to serve as a focal point and enhance the overall ambiance of the dining setting. Centerpieces can vary widely in style and composition, ranging from floral arrangements to candles, fruit bowls, decorative sculptures, or themed ornaments.

(3b)
(PICK ANY TWO)
(i) Plates
(ii) Bowls
(iii) Cutlery
(iv) Glassware

(3c)
(PICK ANY TWO)
(i) Napkins are used to wipe hands and mouths during and after meals, maintaining cleanliness.
(ii) Placing a napkin on the lap is a sign of good manners, signaling the start of the meal.
(iii) It is used to dab or blot food stains from clothing or the face.
(iv) It is placed over the lap to protect clothing from spills and stains.
(v) Napkins can be used to signal the end of a meal by placing them neatly beside the plate.

(4a)

(PICK THREE)
(i) Nutrient-rich: Fruits are packed with essential vitamins, minerals, and antioxidants crucial for growth and development during adolescence.
(ii) Fiber content: Fruits are a great source of dietary fiber, which aids in digestion, maintains bowel health, and helps prevent constipation.
(iii) Hydration: Many fruits have high water content, contributing to overall hydration, especially important for active adolescents.
(iv) Energy boost: The natural sugars in fruits provide a quick energy boost, making them ideal snacks for busy adolescents.
(v) Weight management: Incorporating fruits into the diet can help maintain a healthy weight by providing satiety with fewer calories and promoting better food choices.
(vi) Disease prevention: Regular consumption of fruits has been linked to a reduced risk of chronic diseases like heart disease, certain cancers, and obesity, promoting long-term health and well-being.

(4b)

(PICK THREE)

(i) Fresh fruits (such as berries, mangoes, or peaches)
(ii) Sugar or sweetener (to taste)
(iii) Heavy cream
(iv) Yogurt or custard
(v) Lemon juice

(4c)

(i) Wash and prepare the fruits by cutting them into bite-sized pieces.
(ii) In a bowl, mash some of the fruits to release their juices while leaving some chunks for texture.
(iii) Sweeten the mashed fruits with sugar or sweetener according to taste.
(iv) In a separate bowl, whip the heavy cream until it forms stiff peaks.
(v) Gently fold the whipped cream into the mashed fruits until well combined.
(vi) Optionally, you can add a layer of yogurt or custard at the bottom of serving glasses for extra flavor and texture.
(vii) Spoon the fruit fool mixture into serving glasses or bowls.
(viii) Chill the fruit fool in the refrigerator for at least an hour before serving.
(ix) Garnish with additional fruit slices or mint leaves if desired before serving. Enjoy your delicious and refreshing fruit fool!



(5a)

(PICK SIX)

(i) Meat (such as beef, pork, and poultry)
(ii) Fish (such as salmon, tuna, and trout)
(iii) Dairy products (such as milk, cheese, and yogurt)
(iv) Eggs
(v) Nuts (such as almonds, peanuts, and walnuts)
(vi) Legumes (such as lentils, chickpeas, and beans)
(vii) Whole grains (such as oats, wheat, and rice)
(viii) Seeds (such as pumpkin seeds, sunflower seeds, and flaxseeds)

(5b)

(PICK FOUR)

(i) Weakness or fatigue
(ii) Loss of appetite
(iii) Bone pain or weakness
(iv) Irregular breathing
(v) Numbness or tingling in the extremities
(vi) Difficulty concentrating or memory problems
(vii) Weakened immune function



(6a)

(PICK FOUR)

(i) Budget: Determine how much you're willing to spend and allocate funds accordingly.
(ii) Guest list: Knowing the number of attendees helps in choosing the venue, catering, and other logistics.
(iii) Venue selection: Choose a location that suits the theme, size, and preferences of the couple and guests.
(iv) Catering: Decide on the type of food and beverages to be served, considering dietary restrictions and preferences.
(v) Entertainment: Plan music, performances, or activities to keep guests engaged and entertained.
(vi) Timeline: Create a schedule for the day, including the ceremony, reception, and any other events, to ensure everything runs smoothly.

(6b)

(PICK FOUR)

(i) Buffet style: Guests serve themselves from a variety of dishes arranged on tables.
(ii) Food trucks: Offer a range of cuisines from mobile vendors parked at the venue.
(iii) Family-style dining: Large platters of food are placed on tables for guests to pass around and share.
(iv) Barbecue/grill stations: Cooks prepare food on grills while guests mingle and enjoy the outdoor atmosphere.
(v) Cocktail-style reception: Small bites and appetizers are passed around by servers.
(vi) Picnic-style: Guests sit on blankets or at picnic tables and enjoy casual fare like sandwiches, salads, and finger foods.

(6c)

(PICK TWO)

(i) Champagne flutes: Elegant glasses for toasting the newlyweds with sparkling wine.
(ii) Wine glasses: Stemmed glasses designed for serving various types of wine.
(iii) Highball glasses: Tall, slim glasses used for mixed drinks like cocktails and highballs.
(iv)Mason jars: Rustic, versatile jars that can be used for serving cocktails, lemonade, or other beverages.

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