SS 2 Food and Nutrition Third Term Examination

       THIRD TERM

Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved.   

SUBJECT: FOOD AND NUTRITION    CLASS: SS 2         DURATION ; 2HRS

Instruction: Attempt all questions.

1. The best flour for bread is  (a) strong wheat flour  (b) soft wheat flour  (c) self-raising flour  (d) composite flour
2. An example of a meat dish is  (a) kedgeree  (b) croquette  (c) yam ball  (d) sausage roll
3. In order to prevent food poisoning, a caterer should  (a) store food in its can after opening  (b) wash hands thoroughly before handling food  (c) keep left over food in the cupboard  (d) return thawed food to the freezer
4. A suitable method of preparing sponge cake is  (a) rubbing- in method  (b) creaming method  (c) whisking method  (d) melting method
5. Which of the following statements are true of beverages?  

1. They refresh and quench thirst
2. They are nourishing
3. They are stimulants
4. They protect the body 

1.  II, III and IV only  (b) I, III and IV only  (c) I, II and IV only  (d) I, II and III only

1. 1. When choking occurs, food is trapped in the  (a) trachea  (b) diaphragm  (c) oesophagus  (d) intestines
   2. A shopping list is a/ the  (a)  list of items and their prices  (b) guide used when purchasing items  (c) list of ingredients and their quantities  (d) total number of items to buy
   3.  A disadvantage of convenience foods is that , they  (a) expire quickly  (b) are processed foods  (b) are expensive  (d) have prolonged cooking time
   4. In order to save time and energy during cooking, the appropriate material for a sauce pan is  (a) earth  (b) enamel  (c) stainless steel  (d) galvanized iron
   5. Addition of sugar to fruits improves the  (a) texture  (b) color  (c) flavor  (d) appearance
   6. Which of the following fruits is the least source of vitamin C?  (a) orange  (b) banana  (c) mango  (d) guava
   7. Caffeine in coffee gives a/ an  (a) satiety effect  (b) aromatic effect  (c) stimulating effect  (d) sedative effect
   8. An example of a ready- to- serve convenience food is  (a) instant tea  (b) canned fish  (c) coffee  (d) cake mix
   9. Foods prepared from unwholesome ingredients with the aim of maximizing profit are said to be  (a) adulterated  (b) misbranded  (c) enriched  (d) fortified 
   10. Which of the following food items has been preserved by a combination of salting and smoking?  (a) tuna flakes  (b) fermented fish  (c) stock fish kippered herrings

• Rechauffe  is best  described explained as  (a) economy of cooking  (b) leftover food  (c) leftover cookery  (d) warming food

•  Dry, canned and bottled foods should be kept in a  (a) refrigerator  (b) cupboard  (c) warmer  (d) freezer

• In the kitchen, tea towels are used for  (a) wiping washed dishes  (b) holding hot sauce pans  (c) lining serving trays   (d) wiping dirty surfaces

• The best cookware for rockbuns is a  (a0 loaf tin  (b) cake pin  (c) baking sheet  (d) patty tin

• A factor to be considered when selecting meat for grilling is the  (a) water content  (b) cut  (c) fat content  (d) colour

• A kitchen sink that is blocked by grease should be cleaned with  (a) sulphuric acid  (b) soapy water  (c) boiling water  (d) sink plunger

• When purchasing fresh fish, an indication of quality is its  (a) deep sunken eyes  (b) flabby flesh  (c) limp tail  (d) reddish gills

•  During cooking, heat is transferred to a saucepan by  (a) conduction  (b) convection and radiation  (c) radiation and conduction  (d) radiation

•  Strengthening of bones and teeth is a function of calcium and  (a) sodium  (b) phosphorus  (c) iron  (d) iodine

•  comparision of prices and values of items before shopping enables consumers to (a) buy on impulse  (b) buy cheaper items  (c) spend wisely  (d) buy in bulk

•  the most important factor to consider when preparing a family food budget is the  (a) money available  (b) foods in season  (c) size of the kitchen  (d) storage facility 

•  what is the proportion of fat to flour in short crust pastry?  (a) 1/2 : 1  (b) 1: 1/2  (c) 1: 1  (d) 2: 1

•  fat is used to shorten baked flour products in order to make them  (a) soft and shiny  (b) soft and crumbly  (c) crispy and flappy  (d) crispy and shiny

•  In cookery the function of flavourings and condiments  is to  

1. Improve nutritive value of food
2. Act as preservatives 
3. Improve flavor of food
4. Make food presentation easier

1.  I and III only  (b) I, II and III only  (c) II, III and IV only  (d) II and IV only

• Short crust pastry is best made from  (a) oat flour  (b) maize flour  (c) wheat flour  (d) rice flour

• On a formal invitation card, ‘R.S.V.P.’ is written at the  (a) upper left  (b) upper right  (c) center left  (d) bottom right

• The most effective materials for cleaning aluminum pans are  (a) wire sponge and soap  (b) sponge and sand  (c) steel wool and soap  (d) scouring pad and detergent

• Classes of fish include  (a) white, oily and shelly fish  (b) dry, fresh and shell  (c) bony, dry and white fish  (d) bony, fresh and oily

• A child with poor teeth formation and knocked knees is deficient in  (a) calcium and vitamin K  (b) iodine and vitamin D  (c) calcium and vitamin D  (d) iodine and vitamin K

• First class proteins are of high biological value because they  (a) contain essential amino acids  (b) repair worn out tissues  (c) are of high nutritive value  (d) contain essential nutrients

• A conservative method of egg cookery is  (a) boiling  (b) frying  (c) poaching  (d) stewing

• A example of a table linen is   (a) food cover  (b) tray cloth  (c) tea towel  (d) dish cloth

• The main aim of blanching vegetables before freezing is to  (a) improve texture  (b) reduce cooking time  (c) maintain colour  (d) stop enzymatic action

• The enzyme that converts starch in food to maltose is   (a) pepsin  (b) ptyalin  (c) renin  (d) trypsin  

• Flaky pastry becomes though and hard when  (a) cooking time is prolonged  (b) cooking time is short  (c) insufficient water is added  (d) too much water is added

• In bread making, yeast cells are destroyed by the addition of excess  (a) sugar  (b) milk  (c) water  (d) salt

• A dish that requires low oven temperature while cooking is  (a) rice pudding  (b) fruit cake  (c) fruit scone  (d) milk pudding

• When consumed, which of the following dishes takes longer to digest?  (a) rice pudding  (b) groundnut soup and boiled rice  (c) vegetable soup and fufu  (d) moimoi/ oleleh

• Which of the following methods is most suitable for cooking sirloin of beef?  (a) roasting  (b) braising  (c) boiling  (d) broiling

1. The nutrient that spares protein from being used for energy generation in the body is  (a) vitamins  (b) mineral salts  (c) carbohydrates  (d) water
2. Prevention of dry skin is a function of  (a) vitamin D  (b) vitamin C  (c) vitamin B  (d) vitamin A
3. Which of the following vegetable would lose most of its nutrients when boiled?  (a) carrot  (b) tomato  (c) cabbage  (d) potato
4.  A suitable festive lunch for children is  (a) fish stew and boiled potatoes  (b) fried chicken and jollof rice  (c) okro soup and fufu  (d) fish stew and cassava pottage
5.  Ascorbic acid refers to  (a) vitamin D  (b) vitamin E  (c) vitamin B  (d)  vitamin C 
6. Which of the following points is the most important factor when planning meals?  (a) knowledge of food value  (b) personal likes and dislikes  (c) cooking facilities  (d) cooking method to be used
7. Before the nutrients can perform their various functions in the body, they must be   (a) balanced  (b) taken with other chemicals  (c) consumed, digested and absorbed  (d) maintained
8. Movable utensils used for preparing food in the kitchen are  (a) fixed equipment  (b) measuring equipment  (c) small equipment  (d) large equipment
9. Which of the following is not necessarily considered when planning a suitable kitchen floor?  (a) non slippery  (b) durability  (c) ease of care  (d) colour
10. Which of the following foods is required for cocktail party?  (a) main meals  (b) finger foods  (c) appetizers  (d) desserts
11. An example of milk product is   (a) kedgeree  (b) filled milk  (c) rice pudding  (d) cheese
12. The principle which involves removing moisture in food preservation is  (a0 freezing  (b) dehydration  (c) pickling  (d) jam making
13. The effective utilization of nutrients in the body can be prevented by  (a) malnutrition  (b) food diseases  (c) toxin  (d) anti- nutrients
14. The transfer of heat in a liquid medium is  (a) conduction  (b) convection  (c) radiation  (d) evaporation
15. Funnel, colander and toaster are  (a) baking equipment  (b) cleaning equipment  (c) mixing equipment  (d) kitchen equipment
16. Translucency test indicates the presence of  (a) proteins (b) oils  (c) starch  (d) carbohydrates 

                  .                  THEORY

Answer three questions from this

1. (a)  State four uses of chemicals in food preservation.

(b)  state and explain the uses of natural chemical at home with examples of food applicable.

(c)  state 4 other methods of foods preservation at home, give an example in each case.

1. State and explain types of food borne diseases

(b)  state four symptoms of food borne diseases

(c)   state five rules of kitchen hygiene.

3. (a) with the aid of a chart present the food distribution process of consumerism

 (b)  State four reasons for preserving food

(c)  state four causes of food spoilage.

4. (a)  State four important quality a kitchen floor should possess.

(b)   in sequential order, state steps involved in bread making.

1. The vitamin that regulates the absorption and use of calcium is (a) vitamin D (b) vitamin C (c) vitamin B (d) vitamin A.
2. Two thirds of the body’s weight is made up of (a) vitamin (b) protein (c) carbonhydrate (d) water.
3. The simplest form of carbonhydrate absorbed after digestion is (a) glycerol (b) amino acid (c) glucose (d) fatty acid.
4. Which of the following nutrients digestion begins in the mouth (a) proteins (b) fats and oils (c) vitamins (d) carbonhydrate.
5. Which of the following food stuffs is a rich source of vitamin D (a) cereal and bread (b) fruits (c) diary products (d) meat.
6. The plant protein which contains all the eight essential amino acids is (a) Bambara beans (b) Cowpea (c) Wheat (d) Soya beans.
7. Food satisfies the following needs except (a) physical (b) biological (c) emotional (d) social.
8. Dextin is found mainly in (a) grilled lover (b) toasted bread (c) corn flour pudding (d) dried fruit.
9. The term used to describe the breakdown or tissue is (a) metabolism (b) catabolism (c) anabolism (d) homeostasis.
10. The process by which fats are decomposed to fatty acid is known as (a) saponification (b) hydrolysis (c) emulsification (d) hydrogeriation.
11. Fat consumption by the elderly should be reduced because of (a) their inability to digest it (b) problems in swallowing (c) inability to enjoy food (d) inability to buy fatty foods.
12. Which of the following is the most important factor in planning meals? (a) size of family (b) income (c) food value (d) season.  
13. Which part of the refrigerator is used to store fresh vegetables? (a) freezer (b) shelves in the floor (c) upper shelf (d) bottom shelf.
14. Which of the following is a large kitchen equipment? (a) Refrigerator (b) Source pan (c) Pastery bowl (d) mincers.
15. Which of the following is not a shell fish? 

(a) crab (b) sole (c) lobster (d) prawn.

1. What happens when a hot baking tin is soaked in cold water? (a) food sticks (b) tin dents (c) food burns (d) tin leaks.
2. The meat derived from the flesh of a natured sheep is (a) veal (b) lamb (c) mutton (d) beef.
3. Which of the following pairs of beverages does not contains food nutrients? (a) coffee and cocoa (b) tea and coffee (c) tea and water (d) cocoa and water.
4. An example of a bulb vegetable is (a) Tomatoes (b) Garlic (c) Gabbage (d) Lettuce.
5. What is the collective name for wheat, rice, maize, millet and oats (a) fruits (b) cereals (c) seeds (d) legumes.
6. Which of the following are dry heat methods of cooking? (a) baking, frying and grilling (b) grilling, stewing and roasting (c) roosting, boiling and steaming  (d) Baking, grilling and roasting.
7. Which of chemical in food does not lead to food poisoning (a) arsenic compound (b) mercury chloride (c) lead nitrate (d) sodium chloride?
8. Which of the following is not a principle involved in heat transfer (a) radiation (b) stimulation (c) correction (d) conduction.
9. Fruits and vegetables are able to act as mild as laxatives because they are rich in (a) Ascorbic acid (b) Mineral elements (c) Dietary fibre (d) citric.
10. Whole grain cereals are commonly cooked by (a) frying (b) steaming (c) boiling (d) baking.
11. During prolonged storage of fresh vegetables (i) vitamin B is lost (ii) texture becomes deteriorated (iii) flavour is spoilt (iv) colour is darkened (a) I,ii and iii only (b) ii, i and iv only (c) i, ii and iv only (d) ii, iii and iv only.
12. Which of the following is the best and inexpensive method of softening meat at home (a) soaking in vinegar (b) adding salt petre (c) adding monosodium glutarnate (d) wrapping in pawpaw leaves.
13. A general term which includes all eating implements and those used to serve is (a) donner ware (b) flat ware (c) crockery (d) cutlery.
14. Which of the following is a function of sodium? (a) builds and strengthens the bones and teeth (b) stimulates the nerve and activate muscles (c) regulate the body processes (d) forms antibodies to fight infection.
15. Animal products contain almost the same nutrient as (a) pulse and legumes (b) starchy root and plantain (c) fruits and vegetables (d) cereals and grains.

THEORY PART

Answer 3 Questions in this section.

1a.    what is dovetailing?

1. State 4 importance of time and energy management in food preparation 
2. state 5 guidelines for time and energy management in food preparation. 
3. State 5 functions of water in the body.
4. State 3 ways of methods of heat transfer.
5. State and explain the 3 types of boiling.
6. what are raising agents? Give 4 examples
7. mention and explain 4 types of flour.
8. mention 6 ways of aerating cake mixtures
9. state 3 characteristics of a good pastry
10. list the 8 steps in bread making.
11. State and explain the classification of fish and give an example each.
12. State the classification of vegetables and give 2 examples each.