FOOD AND NUTRITION FIRST TERM EXAMINATION SS 3

   FIRST TERM

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

SUBJECT: FOODS & NUTRITION             CLASS: SSS3            

TIME: 2 HRS

1. Leftover food should only be (a) served with stew (b) recooked (c) an accompaniment (d) reheated
2. Which of the following is a rule for reheating food? (a) food flavor should not be added (b) food should be reheated quickly and coated (c) food should always be re-cooked (d) fresh fruit or vegetable should be added.
3. An important principle in rechauffe cookery is to (a) reheat and recook (b) heat food as quickly as possible (c) prevent wastage of food (d) add flavor to food
4. Which of the following groups of people should be advised to increase the number of meals each day? (a) Aged (b) vegetarian (c) Overweight (d) Underweight.
5. The essential substances present in food are called (a) atoms (b) nutrients (c) compounds (d) elements.
6. Which of the chemical element is unique to protein (a) carbon (b) Hydrogen (c) Nitrogen (d) Oxygen
7. A dietician in a hospital (a) collaborates with the catering manager to plan meals (b) is in charge of the staff during meal service (c) has control over the chief cook and service (d) obtains supply and supervises preparation of the food.
8. Which of the following is the major reason why we cook food? To (a) combine two or more substances (b) change form, colour and size (c) maintain nutritive value (d) increase digestibility.
9. The small equipment on which kebabs are pierced are called (a) sticks (b) skewers (c) needles (d) rods.
10. Which of the following sugar is the sweetest (a) maltose (b) sucrose (c) lactose (d) glucose.
11. Which of these steps should be taken in order to ensure good kitchen hygiene? (i) used kitchen linen should be washed (ii) the cook must be medically screened (iii) fire must be put off after cooking (iv) trap doors must be used. (a) I and II only (b) II and IV only (c) I and IV only (d) II and III only.
12. Which of the following practices show kitchen hygiene? (a) Cleanliness of the working area (b) proper storage of equipment and tools (c) use of kitchen gloves (d) cleanliness of the guest.
13. The dried edible seeds of legumes are called (a) grains (b) bulbs (c) cereals (d) pulses.
14. Giblets is a term used to describe (a) beef offals (b) fish offals (c) poultry offals (d) lamb offals.
15. Food item which appears regularly in the diet and in large quantity are (a) carbohydrate (b) farm grown (c) staple food (d) convenience.
16. Which of the following is not true about rechauffe? (a) Additional ingredients are added (b) additional moisture is needed (c) food must be re-cooked (d) food must be finely divided.
17. A laboratory tool commonly used to perform the million’s test is the (a) incubator (b) microscope (c) petri-dish (d) test tube.
18. What is the importance of extra seasoning in rechauffe cooking? It is to (a) adjust texture (b) decrease face appeal (c) enhance flavor (d) impair taste.
19. Soursop ice cream is a typical example of a/an ________ dish (a) Cereal (b) egg (c) fruit (d) vegetable
20. What is the percentage of carbohydrate in the composition of whole cow milk? (a) 0.7 (b) 35 (c) 4.9 (d) 83.7
21. In the absence of  electric  mixer,  the  small  piece  of  equipment  used  to mix  cake  ingredients  is a  ___(a) kitchen fork   (b)  scrapper  (c)  spatula  (d)  wooden spoon
22. Which of these nutrients spares for energy in the body when carbohydrate and fat are inadequate (a) minerals (b) oil (c) proteins (d) vitamins
23. Using the hands to work dough is referred to as (a) cutting (b) folding (c) kneading (d) rolling.
24. Which of the following edible flesh is considered white meat (a) bacon (b) beef (c) mutton (d) poultry
25. Increase in the composition of foods rich in fibre is recommendable for someone suffering from (a) brain tumor (b) digestive disorder (c) loss of appetite (d) poor eyesight
26. Which of the following fresh foods has the lowest shelf life (a) egg (b) fish (c) spinach (d) pineapple
27. Which of the following is a step in bread making (a) creaming (b) proofing (c) mincing (d) stirring
28. What is the equivalent of two teaspoons syrup in milligrams? (a) 5 (b) 10 (c) 15 (d) 20
29. Lack of vitamin D in the body causes ricket in children and ________ in adults (a) anemia (b) blindness (c) osteomalacia (d) scurvy
30. The organization responsible for penalizing food manufacturers involved in misbranding and adulteration is (a) ECOWAS (b) FAO (c) NAFDAC (d) WHO
31. Which of the following labour saving devices has the trifunctional ability to beat, whisk and whip food commodities (a) blender (b) juicer (c) meat mincer (d) mixer
32. Which of the following types of grain has the highest gluten content (a) millet (b) oat (c) barley (d) wheat
33. The process of soaking root vegetables in salted water after peeling is to (a) hasten spoilage (b) improve texture (c) increase water content (d) prevent discolouration
34. Burns due to lifting hot vessels in the kitchen can be prevented by using (a) apron (b) chef cap (c) nose muff (d) gloves
35. Which of the following is an energy saving device (a) egg whisk (b) microwave (c) toaster (d) yam pounder
36. Religious and cultural beliefs that prohibit people from consuming food commodities is termed (a) allergy (b) fad (c) fallacy (d) taboo
37. Fruits and vegetables are rich sources of (a) saturated fat (b) dietary fibre (c) protein (d) sugar
38. The part of poultry that is slit open at the side to remove its inner bag is (a) gizzard (b) heart (c) kidney (d) liver.
39. Recommended dietary allowance is affected by _________ and body size (a) age (b) cultural value (c) likes and dislikes (d) economic status
40. One of the major functions of NAFDAC is to ensure (a) effective marketing strategies for food products (b) good quality and safe food products (c) maximization of profit by manufacturers (d) regulation of price of food products.
41. Lumps in dry food items can be removed by the use of a (a) colander (b) knife (c) sieve (d) whisk
42. The right that enables a consumer to return an article with complaints within a stated period of time is known as (a) guarantee (b) opportunity (c) warranty (d) privilege
43. Fat soluble vitamin include (a) vitamins A, B & C (b) vitamins A, D, E & K (c) vitamins B, D & E (d) vitamins C, D, E & K
44. Food borne diseases can be prevented by (a) buying expensive food commodities for meals (b) not being watchful for pest infestation (c) using kitchen tools properly (d) washing foods thoroughly before consumption
45. A set of instructions for preparing a dish that includes a list of ingredients and procedures for combining the ingredients is called (a) catalogue (b) menu (c) order of work (d) recipe.
46. A retailer is someone who (a) determines commodity price (b) distributes goods to wholesaler (c) purchase goods for personal consumption (d) sells in very small quantities directly to the consumer.
47. Which of the following deficiencies is due to lack of iron in the diet (a) anemia (b) bleeding gum (c) rickets (d) night blindness
48. The beneficial chemical substances present in foods are known as (a) diets (b) enzymes (c) nutrients (d) meals
49. Kitchen equipment are classified as large when they are (a) permanently fixed (b) used to store food items (c) difficult to move about (d) used to store utensils.
50. The third agent in the consumer network chain is the (a) seller (b) retailer (c) wholesaler (d) manufacturer
51. To prevent contamination of food by flies, an important immediate action is to (a) sweep the surroundings (b) cover the food (c) empty waste bins (d) eliminate breeding places
52. Deficiency of protein in children results to (a) jaundice (b) marasmus (c) kwashiorkor (d) scurvy
53. Poor teeth formation can be prevented by eating foods rich in (a) protein (b) iodine (c) calcium (d) iron.
54. An example of a method of cooking with radiated heat s (a) roasting (b) boiling (c) grilling (d) baking
55. When a homemaker compares prices and quality of food items before purchase, he/she is a/an (a) wise consumer (b) stingy consumer (c) spendthrift (s) impulsive buyer.
56. An example of dish prepared from left over seafood is (a) kedgeree (b) toad-in-the-hole (c) shepherd’s pie (d) rissoles.
57. A food item is adulterated when (a) it is wrongly labelled (b) it is unhygienic (c) quantity is reduced (d) it is intentionally debased.
58. Steaming is a suitable cooking method for the aged because it (a) reduces fibre content of food (b) enhances flavor of food (c) improves quality of food (d) retains nutrient in food
59. Which of the following vegetables belongs to the bulb class (a) carrot (b) pumpkin (c) garlic (d) tomato
60. During baking, frequent opening of the oven (a) lowers oven temperature (b) regulates oven temperature (c) increases oven temperature (d) stabilizes oven temperature

THEORY

INSTRUCTION: Answer three (3) questions in this section.

1. Briefly explain the following:
2. Adulterated food
3. Consumer

• Impulse buying

1. Wholesaler                                                                                         (4 marks)

(b) Mention four importance of consumer education                                                (4 marks)

(c) Briefly describe the metabolic role of roughage                                             (2 marks)

2. What are kitchen abrasives?                                                                           (2 marks)

(aii) Identify four local kitchen abrasives                                                            (2 marks)

(b) State three advantages and two disadvantages of boiling method of cooking         (5 marks)

(c) List any two base materials for making cooking pots                                    (1 mark)

3. State five food sanitation laws in Nigeria                                                      (5 marks)

(b) Mention four pests commonly found in the kitchen                                          (2 marks)

(c) Enumerate any three functions of a waiter and three responsibilities of a guest (3 marks)

4. List and explain four factors that influence the formation of food habits (8 marks)

(b) Outline two uses of napkins at the table                                                             (1 mark)

(c) State two advantages of a well-planned kitchen                                                    (1 mark)

5. State four reasons for cooking food                                                      (4 marks)

(b) Highlight three factors that can affect the drying of food items                          (3 marks)

(c) Enumerate three differences between cocktail and buffet service                     (3) marks