Food Preparation & Nutrition 8585/1 June 2020

The exam focuses on food preparation and nutrition, exploring topics such as macronutrients, micronutrients, dietary needs, food safety, and cooking techniques. Key themes include the role of protein, carbohydrate functionality, and methods for reducing vitamin loss in cooking. It evaluates food storage, cross-contamination prevention, and the impact of unbalanced diets on health. Practical tasks involve analyzing recipes, troubleshooting baking errors, and assessing meal suitability. Additional areas include sustainable practices, seasonal food benefits, sensory testing, and food marketing influences. Questions emphasize scientific processes like coagulation, enzymatic browning, and heat transfer, fostering critical thinking and application in real-world food contexts.