HOME-ECONOMICS
JSS 2
SECTION A
1. ______ are chemical substances in the food we eat. (a) Food nutrients (b) Food class (c) Energy (d)
Food cases
2. We have ______ solid classes of food. (a) seven (b) six (c) twelve (d) ten
3. ______ helps in building new tissues.b(a) Protein (b) Carbohydrates (c) Vitamins (d) Fats and oil
4. Good hygiene helps in protecting our selves from ______ and ______. (a) illness and uncleanliness (b)
ups and downs (c) sleeping and fatigue (d) eating and jumping
5. Which of these do not belong to the group? (a) Spoon (b) Plate (c) Bed (d) Cooker
6. The process of buying food in large quantities is called ______. (a) hire purchasing (b) wise purchasing
(c) bulk purchasing (d) good purchasing
7. Foods that can easily get spoilt are said to be ______. (a) non-perishable (b) perishable (c) bad (d)
hard
8. Which of the following food is perishable? (a) Rice (b) Beans (c) Maize (d) None of the above
9. ______ can destroy maize or beans in storage. (a) Cold (b) Heat (c) Weevils (d) Sun
10. Which of the following tends to retain odour and oil stain? (a) Iron (b) wood (c) plastic ware (d) China
ware
11. Which of the following is porous? (a) Zinc (b) Chromium (c) plastic ware (d) earthen ware
12. Which of the following is a hard metal that is resistant to acids (a) iron (b) Chromium (d) enamel (d)
copper
13. Rolling pins and chopping boards are commonly made of (a) glass (b) plastic (c) wood (d) steel
14. One of the following rusts easily (a) aluminum (b) iron (c) glass (d) plastic
15. One of the following is a good conductor of heat? (a) Stainless steel (b) plastic ware (c) earthen ware
(d) aluminum
16. Which of the following may not influence the choice of cooking equipment and utensils (a) height of
parents (b) family sizes (c) income (d) use of equipment
17. Raw meat should be stored in the (a) refrigerator compartment (b) vegetable crisper (c) top-most
shelf (d) freezer compartment
18. The process of keeping good cold in storage is called (a) cooling (b) chilling (c) refrigeration (d)
storage
19. Food spoilage can be prevented by storing food stuff under________ condition (a) warm (b) hot (c)
cold (d) moist
20. One of the following can be fitted to the door of food store to prevent flies from entering (a) board
(b) wire line (c) curtain (d) rod
21. Maize can be stored for very long periods in _____ plastic containers (a) light weight (b) air tight (c)
bright (d) coloured
23. Which of the following foods is perishable (a) rice (b) meat (c) flours (d) beans
24. Which of the following will not eat the flesh of animals and fish? (a) Vegetarian (b) strict vegetarian
(c) lacto- vegetarian (d) the aged
25. A strict vegetarian will not eat any (a) food (b) vegetable protein (c) animal food (d) carrot
26. A person who is no longer sick but is gradually recovering after illness is (a) an invalid (b) a
convalescent (c) a stickler (d) a weak man
27. Which of the following groups is generally characterised by reduced physical activity (a) the aged (b)
the lactating (c) the pregnant woman (d) the children
28. Lactating mother are ______feeding their babies (a) bottle (b) over (c) under (d) breast
29. Which of the following groups do not required much energy food in their diet (a) the aged (b) the
invalid (c) the sedentary workers (d) the manual workers
30. Person who do strenuous jobs are called (a) sedentary workers (b) manual workers (c) vegetarian (d)
adults
SECTION B – THEORY
INSTRUCTION – Answer only three questions in this section.
1a. Define the following food,nutrition,and nutrient.
b. State any five points to consider when choosing kitchen equipment and utensils
c. Mention three importance of proper storage of food
2a. In a tabular form, list three classes of food, its functions, sources and deficiency diseases.
b. What is food preservation and food storage?
c. List four compartments of a refrigerator,state the use of each compartment.
3a. Enumerate four factors to consider when buying food.
b. List four preservation methods and where it can be stored.
c. List out three food storage facilities
4a. List any three of each of the following
I. Measuring utensils (II) mixing utensils (III) cutting and chopping utensils
b. Mention three reasons for preservating food.
c. Mention three importance of buying food quality food stuff
5a. List and explain three food preservation methods.
b. Mention two advantages and disadvantages of bulk buying
c. Differentiate between strict vegetarian and lacto- vegetarian and list three types of special groups of
adults
