LAGOS STATE SENIOR SECONDARY SCHOOL (SS3) FOOD & NUTRITION EXAMINATION – WEEK 12

Second Term Examination
Duration: 2 Hours

EXAMINATION INSTRUCTIONS

To the Students:

1. Read all instructions carefully before you begin.
2. Do not open the question paper until you are told to do so.
3. Answer all questions in all sections.
4. Do not engage in any form of examination malpractice. Any student caught cheating will be disqualified.
5. Ensure your work is neat and legible.
6. Submit your answer booklet when time is up.

To the Teachers/Invigilators:

1. Ensure students follow all instructions.
2. Monitor the examination hall to prevent any form of cheating.
3. Collect answer booklets promptly when time is up.
4. Ensure fairness and discipline throughout the exam.

PART A – OBJECTIVE QUESTIONS (30 Marks)

Choose the correct option (A, B, C, or D)

1. The best flour for baking bread is ___.
   (a) Soft wheat flour
   (b) Self-raising flour
   (c) Hard wheat flour
   (d) Composite flour

2. A major source of protein in the diet is ___.
   (a) Rice
   (b) Fish
   (c) Sugar
   (d) Salt

3. 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

4. The method used in preparing sponge cake is ___.
   (a) Rubbing-in method
   (b) Creaming method
   (c) Whisking method
   (d) Melting method

5. A good source of vitamin C is ___.
   (a) Banana
   (b) Guava
   (c) Rice
   (d) Egg

6. One function of water in the body is ___.
   (a) Making bones strong
   (b) Helping digestion
   (c) Producing energy
   (d) Adding weight

7. The main ingredient in custard is ___.
   (a) Corn flour
   (b) Wheat flour
   (c) Yeast
   (d) Baking powder

8. An example of a convenience food is ___.
   (a) Fresh fish
   (b) Canned beans
   (c) Raw yam
   (d) Fresh vegetables

9. 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

10. 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

11. The best flour for baking bread is ___.
    (a) Soft wheat flour
    (b) Self-raising flour
    (c) Hard wheat flour
    (d) Composite flour

12. A major source of protein in the diet is ___.
    (a) Rice
    (b) Fish
    (c) Sugar
    (d) Salt

13. 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

14. The method used in preparing sponge cake is ___.
    (a) Rubbing-in method
    (b) Creaming method
    (c) Whisking method
    (d) Melting method

15. A good source of vitamin C is ___.
    (a) Banana
    (b) Guava
    (c) Rice
    (d) Egg

16. One function of water in the body is ___.
    (a) Making bones strong
    (b) Helping digestion
    (c) Producing energy
    (d) Adding weight

17. The main ingredient in custard is ___.
    (a) Corn flour
    (b) Wheat flour
    (c) Yeast
    (d) Baking powder

18. An example of a convenience food is ___.
    (a) Fresh fish
    (b) Canned beans
    (c) Raw yam
    (d) Fresh vegetables

19. 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

20. 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

21. The best material for a saucepan is ___.
    (a) Enamel
    (b) Stainless steel
    (c) Earth
    (d) Galvanized iron

22. The addition of sugar to fruits improves ___.
    (a) Texture
    (b) Color
    (c) Flavor
    (d) Appearance

23. An example of a meat dish is ___.
    (a) Kedgeree
    (b) Croquette
    (c) Sausage roll
    (d) Yam ball

24. When choking occurs, food is trapped in the ___.
    (a) Trachea
    (b) Diaphragm
    (c) Esophagus
    (d) Intestines

25. 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

26. A disadvantage of convenience foods is that they ___.
    (a) Expire quickly
    (b) Are processed foods
    (c) Are expensive
    (d) Have prolonged cooking time

27. The best cookware for rock buns is ___.
    (a) Loaf tin
    (b) Cake pan
    (c) Baking sheet
    (d) Patty tin

28. Foods prepared from unwholesome ingredients with the aim of maximizing profit are said to be ___.
    (a) Adulterated
    (b) Misbranded
    (c) Enriched
    (d) Fortified

29. Caffeine in coffee gives a ___.
    (a) Satiety effect
    (b) Aromatic effect
    (c) Stimulating effect
    (d) Sedative effect

30. 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

1. Define food preservation.
2. List three methods of preserving meat.
3. Mention two reasons why food spoilage occurs.
4. Explain why a balanced diet is important.
5. State two differences between baking and frying.
6. Name three sources of carbohydrates.
7. What is the function of protein in the body?
8. Why is it important to wash fruits before eating them?
9. Give two examples of fortified foods.
10. Mention three factors to consider when selecting fresh fish.
11. State two advantages of convenience foods.
12. Why should food handlers maintain personal hygiene?
13. List three foods rich in vitamins.
14. Explain the importance of water in cooking.
15. Name two types of cooking methods and give an example of each.
16. Why is steaming considered a healthy cooking method?
17. Define food poisoning and state one way to prevent it.
18. What is the role of fiber in digestion?
19. State two differences between white bread and whole wheat bread.
20. What is the importance of breakfast in daily nutrition?
21. Name two examples of dairy products.
22. State one effect of too much sugar in the diet.
23. What is the importance of eating vegetables?
24. List three food items that can be grilled.
25. Explain why food should not be stored in open tins.
26. Name two sources of natural sweeteners.
27. What is the function of calcium in the body?
28. State one reason why food should be covered when cooking.
29. Explain why frozen food should not be re-frozen after thawing.
30. Give two examples of foods that are rich in iron.
31. Define food preservation.
32. List three methods of preserving meat.
33. Mention two reasons why food spoilage occurs.
34. Explain why a balanced diet is important.
35. State two differences between baking and frying.
36. Name three sources of carbohydrates.
37. What is the function of protein in the body?
38. Why is it important to wash fruits before eating them?
39. Give two examples of fortified foods.
40. Mention three factors to consider when selecting fresh fish.

PART C – TRUE OR FALSE QUESTIONS

1. Water is the most important nutrient in the body. (True/False)
2. Protein helps to build and repair body tissues. (True/False)
3. Too much salt in the diet can cause high blood pressure. (True/False)
4. Fruits and vegetables are good sources of fiber. (True/False)
5. Drinking soda every day is good for the body. (True/False)
6. Whole grains are more nutritious than refined grains. (True/False)
7. Food contamination can lead to food poisoning. (True/False)
8. Keeping cooked food uncovered is safe. (True/False)
9. Boiling is the best method for preserving food nutrients. (True/False)
10. Eating too much sugar can cause diabetes. (True/False)
    
11. Water is the most important nutrient in the body. (True/False)
12. Protein helps to build and repair body tissues. (True/False)
13. Too much salt in the diet can cause high blood pressure. (True/False)
14. Fruits and vegetables are good sources of fiber. (True/False)
15. Drinking soda every day is good for the body. (True/False)
16. Whole grains are more nutritious than refined grains. (True/False)
17. Food contamination can lead to food poisoning. (True/False)
18. Keeping cooked food uncovered is safe. (True/False)
19. Boiling is the best method for preserving food nutrients. (True/False)
20. Eating too much sugar can cause diabetes. (True/False)

PART D – FILL-IN-THE-GAP QUESTIONS (30 Marks)

1. The process of keeping food safe from spoilage is called ___.
2. A food that contains all the nutrients in the right proportion is called a ___.
3. The vitamin responsible for good eyesight is ___.
4. __ is the main mineral in milk.
5. A common method of preserving fish is ___.
6. Fruits should be washed before ___.
7. Stale eggs __ in water, while fresh eggs __.
8. The best way to store leftover soup is ___.
9. Cooking oil should not be reused too many times because ___.
10. The most common type of carbohydrate is ___.
11. The process of keeping food safe from spoilage is called ___.
12. A food that contains all the nutrients in the right proportion is called a ___.
13. The vitamin responsible for good eyesight is ___.
14. __ is the main mineral in milk.
15. A common method of preserving fish is ___.
16. Fruits should be washed before ___.
17. Stale eggs __ in water, while fresh eggs __.
18. The best way to store leftover soup is ___.
19. Cooking oil should not be reused too many times because ___.
20. 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.

FOOD AND NUTRITION SS 3 SECOND TERM LESSON NOTE