SECOND TERM FIRST ASSESSMENT 2023/2024
SESSION
Do not turn over the page until the invigilator has asked
you to. Once you receive your exam paper, write your
name legibly on the question paper and wait for further
instructions.
Ensure you sign the attendance sheet before you leave
the room.
Answer all questions except otherwise stated
Use a blue or black pen only Duration: 1 Hour
NAME:
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SUBJECT: Year 10 Home Economics DATE:
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Total score 20
Theory 10
Objectives 10
1. What is sanitation?
a. A type of food
b. The process of keeping the environment clean and
promoting health
c. A type of personal hygiene product
d. The study of insects
2. Which of the following is not a type of sanitation?
a. Water sanitation
b. Environmental sanitation
c. Air sanitation
d. Personal sanitation
3. What teaching and learning materials may be used to
educate students about sanitation and hygiene?
a. Charts on sanitation and hygiene
b. Pictures of tools for personal and kitchen hygiene
c. Both a and b
d. None of the above
4. Why is sanitation important in catering
establishments?
a. To make the kitchen look clean
b. To prevent food contamination and ensure food
safety
c. To save water
d. To reduce electricity consumption
5. What is the primary purpose of food safety practices?
a. To make food taste better
b. To prevent food contamination and ensure safe
consumption
c. To speed up the cooking process
d. To save money on ingredients
6. What are the rules to prevent food contamination?
a. Keep raw and cooked foods separate
b. Wash hands before handling food
c. Both a and b
d. None of the above
7. What does kitchen hygiene focus on?
a. Keeping the kitchen organized
b. Keeping the kitchen clean and preventing
contamination
c. Cooking techniques
d. Decorating the kitchen
8. Why is personal hygiene important in the context of
food preparation?
a. To look good in the kitchen
b. To prevent the spread of bacteria and maintain food
safety
c. To impress customers
d. To save time while cooking
9. What is the purpose of practical demonstration in
sanitation and hygiene?
a. To entertain the students
b. To assess the students' knowledge
c. To provide hands-on experience and reinforce
learning
d. Both a and b
10. Which teaching and learning materials are mentioned
for practical demonstration?
a. Charts on sanitation and hygiene
b. Pictures of tools for personal and kitchen hygiene
c. Both a and b
d. None of the above
11. What is the term used to refer to various food items
like poultry, game, and turkey?
a. Ingredients
b. Comestibles
c. Commodities
d. Consumables
12. Which of the following is an example of a food
commodity?
a. Pasta
b. Salad
c. Poultry
d. Cake
13. What does the term "poultry" specifically refer to in
the context of food?
a. All edible animal products
b. Birds raised for food, such as chickens and ducks
c. Red meat from mammals
d. Seafood
14. What is the main protein-rich component found in
poultry?
a. Collagen
b. Hemoglobin
c. Myoglobin
d. Albumen
15. Which part of the poultry is high in fat content?
a. Breast
b. Wings
c. Thighs
d. Drumsticks
16. Which of the following is considered a type of
poultry?
a. Salmon
b. Lamb
c. Turkey
d. Shrimp
17. Poultry includes birds such as:
a. Swans and eagles
b. Sparrows and robins
c. Chickens and ducks
d. Penguins and ostriches
18. What is the term for a boneless piece of poultry
meat, usually taken from the breast?
a. Fillet
b. Shank
c. Drumstick
d. Winglet
19. Which cut of poultry is commonly used in making
chicken soup?
a. Thigh
b. Wing
c. Drumstick
d. Carcass
20. Poultry is a good source of which essential nutrient?
a. Vitamin C
b. Calcium
c. Protein
d. Fiber
21. Which part of poultry is a good source of iron?
a. Breast
b. Liver
c. Wing
d. Thigh
22. When choosing poultry, what factor is essential for
determining freshness?
a. Color of the feathers
b. Firmness of the flesh
c. Length of the neck
d. Shape of the beak
23. Which factor is crucial for determining the
tenderness of poultry meat?
a. Age of the bird
b. Color of the eyes
c. Length of the feathers
d. Size of the wings
24. Which cooking method is suitable for a whole roasted
chicken?
a. Boiling
b. Grilling
c. Frying
d. Steaming
25. What is the recommended minimum internal
temperature for cooking poultry to ensure safety?
a. 145°F (63°C)
b. 160°F (71°C)
c. 175°F (80°C)
d. 200°F (93°C)
26. Overcooking poultry can lead to:
a. Tough and dry meat
b. Increased tenderness
c. Enhanced flavor
d. Reduced cooking time
27. What is the result of undercooking poultry?
a. Crispy texture
b. Juicy and tender meat
c. Risk of foodborne illness
d. Excessive browning
28. What is the primary definition of meat in the
context of food?
a. Any edible plant-based product
b. Edible animal flesh, typically from mammals
c. Processed dairy products
d. Artificially synthesized protein
29. Which of the following is not considered meat?
a. Chicken
b. Fish
c. Tofu
d. Pork
30. Which meat comes from young calves?
a. Beef
b. Veal
c. Pork
d. Lamb
31. Mutton is meat that comes from which animal?
a. Cow
b. Pig
c. Sheep
d. Chicken
32. What is the primary protein found in meat?
a. Collagen
b. Myoglobin
c. Albumen
d. Hemoglobin
33. Which part of meat generally has a higher fat
content?
a. Lean cuts
b. Marbled cuts
c. Skin
d. Bones
34. Meat is a rich source of which essential nutrient?
a. Vitamin C
b. Iron
c. Fiber
d. Calcium
35. Which vitamin is commonly found in meat?
a. Vitamin A
b. Vitamin C
c. Vitamin D
d. Vitamin K
36. What is a fillet in the context of meat?
a. Bone-in cut
b. Boneless cut
c. Ground meat
d. Sausage
37. Which cut is often used for slow cooking and stews
due to its higher fat content?
a. Tenderloin
b. Chuck
c. Sirloin
d. Round
38. What cooking method involves submerging meat in
hot water for an extended period?
a. Grilling
b. Boiling
c. Frying
d. Roasting
39. Which cooking method is suitable for achieving a
crispy exterior on meat?
a. Steaming
b. Baking
c. Grilling
d. Braising
40. What is the purpose of practical work in the study of
meat and cooking methods?
a. To read about cooking techniques
b. To gain hands-on experience and reinforce learning
c. To memorize recipes
d. To watch cooking demonstrations
THEORY
INSTRUCTIONS: ANSWER ANY FOUR (4)
QUESTIONS
1 (a). Define sanitation and explain its importance in
maintaining a healthy environment.
(b). Differentiate between water sanitation and
environmental sanitation. Provide examples for each.
(c). During a practical demonstration of sanitation, what
are some key steps in proper hand washing that students
should follow?
2 (a). Discuss the significance of sanitation and hygiene
in a catering establishment. How does it impact food
safety?
(b). Outline the food safety practices that contribute to
maintaining a hygienic kitchen environment.
3 (a). Explain the rules to prevent food contamination.
Provide specific examples to illustrate these rules.
(b). Enumerate the various aspects of kitchen hygiene,
food hygiene, and personal hygiene.
(c). How can practical demonstrations enhance students'
understanding of sanitation and hygiene principles?
4 (a). Describe the teaching and learning materials that
can be used to facilitate the understanding of sanitation
and hygiene in a classroom setting.
(b). Discuss the role of environmental hygiene in
promoting overall sanitation in a community.
(c). Define poultry and provide examples of different
types of poultry commonly used in cooking.
5 (a). Outline the structure of poultry and explain how it
influences cooking methods.
(b). Discuss the various cuts of poultry and their
respective cooking applications.
(c). Analyze the food value of poultry and its nutritional
contributions to a balanced diet.
6 (a). Identify factors that should be considered when
choosing poultry for cooking.
(b). In the study of food commodities, elaborate on the
importance of understanding the principles of cooking
methods.
(c). Define meat and list different types of meat,
providing examples for each.
