Examination Questions Food and Nutrition SS 3 Second Term Lesson Notes
Table of Contents
ToggleLAGOS STATE SENIOR SECONDARY SCHOOL (SS3) FOOD & NUTRITION EXAMINATION – WEEK 12
Second Term Examination
Duration: 2 Hours
EXAMINATION INSTRUCTIONS
To the Students:
- Read all instructions carefully before you begin.
- Do not open the question paper until you are told to do so.
- Answer all questions in all sections.
- Do not engage in any form of examination malpractice. Any student caught cheating will be disqualified.
- Ensure your work is neat and legible.
- Submit your answer booklet when time is up.
To the Teachers/Invigilators:
- Ensure students follow all instructions.
- Monitor the examination hall to prevent any form of cheating.
- Collect answer booklets promptly when time is up.
- Ensure fairness and discipline throughout the exam.
PART A – OBJECTIVE QUESTIONS (30 Marks)
Choose the correct option (A, B, C, or D)
-
The best flour for baking bread is ___.
(a) Soft wheat flour
(b) Self-raising flour
(c) Hard wheat flour
(d) Composite flour -
A major source of protein in the diet is ___.
(a) Rice
(b) Fish
(c) Sugar
(d) Salt -
Food preservation helps to ___.
(a) Increase food wastage
(b) Keep food fresh for a longer time
(c) Reduce food nutrients
(d) Change the taste of food -
The method used in preparing sponge cake is ___.
(a) Rubbing-in method
(b) Creaming method
(c) Whisking method
(d) Melting method -
A good source of vitamin C is ___.
(a) Banana
(b) Guava
(c) Rice
(d) Egg -
One function of water in the body is ___.
(a) Making bones strong
(b) Helping digestion
(c) Producing energy
(d) Adding weight -
The main ingredient in custard is ___.
(a) Corn flour
(b) Wheat flour
(c) Yeast
(d) Baking powder -
An example of a convenience food is ___.
(a) Fresh fish
(b) Canned beans
(c) Raw yam
(d) Fresh vegetables -
Which of these is an example of a balanced meal?
(a) Rice and water
(b) Bread and butter
(c) Beans, fish, and vegetables
(d) Only fried chicken -
The best way to store perishable food is by ___.
(a) Keeping it in a warm place
(b) Storing it in a cupboard
(c) Refrigerating it
(d) Leaving it open -
The best flour for baking bread is ___.
(a) Soft wheat flour
(b) Self-raising flour
(c) Hard wheat flour
(d) Composite flour -
A major source of protein in the diet is ___.
(a) Rice
(b) Fish
(c) Sugar
(d) Salt -
Food preservation helps to ___.
(a) Increase food wastage
(b) Keep food fresh for a longer time
(c) Reduce food nutrients
(d) Change the taste of food -
The method used in preparing sponge cake is ___.
(a) Rubbing-in method
(b) Creaming method
(c) Whisking method
(d) Melting method -
A good source of vitamin C is ___.
(a) Banana
(b) Guava
(c) Rice
(d) Egg -
One function of water in the body is ___.
(a) Making bones strong
(b) Helping digestion
(c) Producing energy
(d) Adding weight -
The main ingredient in custard is ___.
(a) Corn flour
(b) Wheat flour
(c) Yeast
(d) Baking powder -
An example of a convenience food is ___.
(a) Fresh fish
(b) Canned beans
(c) Raw yam
(d) Fresh vegetables -
Which of these is an example of a balanced meal?
(a) Rice and water
(b) Bread and butter
(c) Beans, fish, and vegetables
(d) Only fried chicken -
The best way to store perishable food is by ___.
(a) Keeping it in a warm place
(b) Storing it in a cupboard
(c) Refrigerating it
(d) Leaving it open -
The best material for a saucepan is ___.
(a) Enamel
(b) Stainless steel
(c) Earth
(d) Galvanized iron -
The addition of sugar to fruits improves ___.
(a) Texture
(b) Color
(c) Flavor
(d) Appearance -
An example of a meat dish is ___.
(a) Kedgeree
(b) Croquette
(c) Sausage roll
(d) Yam ball -
When choking occurs, food is trapped in the ___.
(a) Trachea
(b) Diaphragm
(c) Esophagus
(d) Intestines -
A shopping list is ___.
(a) A list of items and their prices
(b) A guide used when purchasing items
(c) A list of ingredients and their quantities
(d) The total number of items to buy -
A disadvantage of convenience foods is that they ___.
(a) Expire quickly
(b) Are processed foods
(c) Are expensive
(d) Have prolonged cooking time -
The best cookware for rock buns is ___.
(a) Loaf tin
(b) Cake pan
(c) Baking sheet
(d) Patty tin -
Foods prepared from unwholesome ingredients with the aim of maximizing profit are said to be ___.
(a) Adulterated
(b) Misbranded
(c) Enriched
(d) Fortified -
Caffeine in coffee gives a ___.
(a) Satiety effect
(b) Aromatic effect
(c) Stimulating effect
(d) Sedative effect -
A kitchen sink that is blocked by grease should be cleaned with ___.
(a) Sulfuric acid
(b) Soapy water
(c) Boiling water
(d) Sink plunger
PART B – THEORY QUESTIONS
Answer all questions in this section
- Define food preservation.
- List three methods of preserving meat.
- Mention two reasons why food spoilage occurs.
- Explain why a balanced diet is important.
- State two differences between baking and frying.
- Name three sources of carbohydrates.
- What is the function of protein in the body?
- Why is it important to wash fruits before eating them?
- Give two examples of fortified foods.
- Mention three factors to consider when selecting fresh fish.
- State two advantages of convenience foods.
- Why should food handlers maintain personal hygiene?
- List three foods rich in vitamins.
- Explain the importance of water in cooking.
- Name two types of cooking methods and give an example of each.
- Why is steaming considered a healthy cooking method?
- Define food poisoning and state one way to prevent it.
- What is the role of fiber in digestion?
- State two differences between white bread and whole wheat bread.
- What is the importance of breakfast in daily nutrition?
- Name two examples of dairy products.
- State one effect of too much sugar in the diet.
- What is the importance of eating vegetables?
- List three food items that can be grilled.
- Explain why food should not be stored in open tins.
- Name two sources of natural sweeteners.
- What is the function of calcium in the body?
- State one reason why food should be covered when cooking.
- Explain why frozen food should not be re-frozen after thawing.
- Give two examples of foods that are rich in iron.
- Define food preservation.
- List three methods of preserving meat.
- Mention two reasons why food spoilage occurs.
- Explain why a balanced diet is important.
- State two differences between baking and frying.
- Name three sources of carbohydrates.
- What is the function of protein in the body?
- Why is it important to wash fruits before eating them?
- Give two examples of fortified foods.
- Mention three factors to consider when selecting fresh fish.
PART C – TRUE OR FALSE QUESTIONS
- Water is the most important nutrient in the body. (True/False)
- Protein helps to build and repair body tissues. (True/False)
- Too much salt in the diet can cause high blood pressure. (True/False)
- Fruits and vegetables are good sources of fiber. (True/False)
- Drinking soda every day is good for the body. (True/False)
- Whole grains are more nutritious than refined grains. (True/False)
- Food contamination can lead to food poisoning. (True/False)
- Keeping cooked food uncovered is safe. (True/False)
- Boiling is the best method for preserving food nutrients. (True/False)
- Eating too much sugar can cause diabetes. (True/False)
- Water is the most important nutrient in the body. (True/False)
- Protein helps to build and repair body tissues. (True/False)
- Too much salt in the diet can cause high blood pressure. (True/False)
- Fruits and vegetables are good sources of fiber. (True/False)
- Drinking soda every day is good for the body. (True/False)
- Whole grains are more nutritious than refined grains. (True/False)
- Food contamination can lead to food poisoning. (True/False)
- Keeping cooked food uncovered is safe. (True/False)
- Boiling is the best method for preserving food nutrients. (True/False)
- Eating too much sugar can cause diabetes. (True/False)
PART D – FILL-IN-THE-GAP QUESTIONS (30 Marks)
- The process of keeping food safe from spoilage is called ___.
- A food that contains all the nutrients in the right proportion is called a ___.
- The vitamin responsible for good eyesight is ___.
- __ is the main mineral in milk.
- A common method of preserving fish is ___.
- Fruits should be washed before ___.
- Stale eggs __ in water, while fresh eggs __.
- The best way to store leftover soup is ___.
- Cooking oil should not be reused too many times because ___.
- The most common type of carbohydrate is ___.
- The process of keeping food safe from spoilage is called ___.
- A food that contains all the nutrients in the right proportion is called a ___.
- The vitamin responsible for good eyesight is ___.
- __ is the main mineral in milk.
- A common method of preserving fish is ___.
- Fruits should be washed before ___.
- Stale eggs __ in water, while fresh eggs __.
- The best way to store leftover soup is ___.
- Cooking oil should not be reused too many times because ___.
- The most common type of carbohydrate is ___.
END OF EXAMINATION
Ensure you submit your answer booklet before leaving the examination hall.
This examination covers all major topics from the Second term in Food & Nutrition SS3. It tests students’ knowledge of food preparation, nutrition, food safety, preservation, and meal planning.