EJISU SECONDARY TECHNICAL SCHOOL

SUBJECT: FOOD AND NUTRITION DURATION: 1HR 45 MINUTES

CLASS:

1. A box containing essential b. Cocoa d. Beer

chemical substance and other 5. Examples of citrus fruit is?
materials for emergency situation a. Bananas, guava, pears.
is called…………………… b. Mangoes, lemons, figs
a. Red cross box c. c. Berries, apples, dales
medical box d. Oranges, lemons, grape fruits
b. Disinfectant box d. first 6. Potatoes and yams are……………….
aid box a. Tubers c. fruits
2. The subject that is more related b. Bulbs d. roots
to food and nutrition is? 7. Why do we preserve foods; it is
a. Physics c. to……
Economics a. Prolong its shelf life
b. Agriculture d. b. Use when food is in season
Electronics c. Fill the kitchen store
3. Which of the following are d. Promote sales
guidelines for selecting 8. One gram of fat produces?
Convenient foods? a. 9 kilo calories c. 7 kilo
a. They should be suitable for the calories
occasion b. 4 kilo calories d. 3 kilo
b. Fake products should be calories
avoided 9. Severe anaemia ad slow growth is
c. Expiry date should be checked the deficiency symptom
d. They should be suitable for use of…………….
as flavour a. Zink c.
4. Which of the following is an Fluorine
alcoholic beverage? b. Copper d. iron
a. Coffee c. egg
nog
10.The study of nutrients in relation iii. Choose items of suitable
to their function in the body is sizes of the requirements of
called? the family.
a. Biology c. a. I & II only c. I & III
nutrition only
b. Chemistry d. b. II & III only d. I, II &
dietetics III
11.An occasion where finger foods 15.Loss of blood during menstruation
are served is a………………… will make an adolescent girl
a. Buffet c. require…….
cocktail party a. Fat foods c.
b. Birthday party d. starchy foods
luncheon b. Iron-rich foods d.
12.Which of the following foods is protein rich foods
referred to as non-perishable? 16.Lactose is made up of glucose and
a. Yoghurt c. fruits ……..
b. Vegetables d. Oats a. Fructose c.
13.In which region of the elementary Maltose
canal does the digestion of b. Sucrose d.
stomach begins? Galactose
a. Stomach c. small 17.A starter to a meal
intestines includes………….
b. Mouth d. a. Onion soup, fried fish &
duodenum potatoes
14.Which of the following points are b. Avocado pear, groundnut stew
to be considered in choosing & stuffed eggs
kitchen equipment? c. Tomato soup, melon ball &
i. Buy the best quality which shrimp cocktails
can be afforded. d. Okro soup, fruit salad and
ii. Choose the equipment for potato crisp.
its attractiveness rather 18.Salt and pepper for the dinning
than efficiency. table are put
in……………………………..
 a. Plastic cups c. cruets 24.At dinner party, tumblers should
b. Small bottles d. be placed.
saucers a. By the side plate c. on the
19.An easy way of entertaining a napkin
large number of guest b. At the end of the table d.
is………………… above the knife
a. Family service c. buffet 25.Apart from creativity, the main
service reason for having experimental
b. Tray service d. cookery in school is to………………..
kitchen service a. Have an idea of local
20.Flat ware includes items such ingredients available
as…………. b. Improve upon skills
a. Side plates c. tea c. Be able to cook for others
spoons d. Be able to use available local
b. Place mats d. soup ingredients
bowls 26.Which of the following best
21.What type of milk has 60% of the describes a serviette?
water contents removed? a. Dish cloth c. table
a. Condensed milk c. napkin
filled milk b. Table mat d. tea
b. Evaporated milk d. towel
skimmed milk 27.Stimulating drinks are………………..
22.The most appropriate coating for a. Pineapple juice and tea
meat balls is……………… b. Cocoa and coffee
a. Pouring batter c. c. Coffee and orange juice
seasoned flour d. Tea and coffee
b. Egg and bread crumbs d. 28. R.S.V.P in English
thick batter means……………………
23.Fats are also known as………………… a. Rice and stew very plentiful
a. Amino acids c. lipids b. Read script very carefully
b. Folic acid d. c. Reply, if you please
glycerol d. Reserved prominent sent
29.The first step in bored making d. Entertains the guests
is……………………………………….. 35.When food is covered during
a. Mixing the dough cooking the homemaker is trying
b. Setting the sponge to preserve.
c. Creaming the yeast a. Carbohydrate c.
d. Proving vitamins
30.Fats are different from oils, b. Protein d. fats
because fats… 36.A meal planned for any person is
a. Contains saturated fatty acids known as…………
b. Contain unsaturated fatty a. Dish c. menu
acids b. Bouquet d. dinner
c. Are liquids at room 37.The first step to be taken in
temperature organizing a formal party
d. Are solid at room temperature is………………..
31.A first aid treatment for minor a. Buying the ingredients
burns in the home is the b. Sending out the invitations
application of…… c. Preparing the foods
a. Vaseline c. Iodine d. Setting the table
b. Cotton wool d. antiseptic 38. The extraction of too much
liquid tannin from tea makes it?
32.A raising agent commonly used a. Sweet c. bland
for cakes. b. Bitter d. tasty
a. Yeast c. egg 39.What happens when salt is added
b. Palm wine d. baking to beans before cooking?
powder a. Cooking is hastened
33.A snack can be used as a …………… b. Cooking is slowed down
a. Lunch c. dinner c. The beans may be tough
b. Refreshment d. breakfast d. The beans may become soft
34.A host or hostess is the person 40.Malnutrition is a condition
who basically…………… resulting from….
a. Receives the guests a. An insufficient total intake of
b. Comes to share the joy nutrients.
c. Serves the foods
 b. An incorrect intake of b. Sweet dishes d.
nutrients savoury dishes
c. A diet that provides excess 46.Moist heat on starch
amount of nutrients causes…………………..
d. A diet that an individual eats a. Dextrinization c.
everyday gelatinization
41.Giblets is a term used to describe b. Coagulation d.
the offal’s of…………….. caramelization
a. Beef c. fish 47.Which of the following chemical
b. Lamb d. element is unique to proteins?
poultry a. Carbon c.
42.The natural souring of milk is hydrogen
mainly due to the activity b. Nitrogen d.
of……………………… oxygen
a. Moulds c. yeast 48.A food item that can be cooked
b. Fungi d. using the poaching method
bacteria is…………………
43.Which of the following a. Fish c.
carbohydrates is caramelized potatoes
during dry head cooking? b. Beef d. pasta
a. Cellulose c. 49.In fish cookery, shrimps and
sucrose lobsters are classified
b. Maltose d. as………………..
lactose a. Crustaceans c.
44.Food taboos may lead to …………… mollusks
a. Overweight c. over b. Oily fish d. white
nutrition fish
b. Underweight d. under 50.Which of the following preserves
nutrition contain vinegar?
45.Mustard is usually added a. Jelly c. jam
to……………. b. Chutney d.
a. Cold dishes c. hot marmalade
dishes
51.Which of the following herbs is a. Sugar c. proteins
normally used to flavour cakes b. Fats d. starch
and pudding? 57.The digestion of meat begins in
a. Basil c. the…………….
Rosemary a. Mouth c. colon
b. Angelica d. b. Stomach d. duodenum
Cinnamon 58.The process of ensuring on
52.The main reason for adding lemon hygienic and healthy environment
juice to some cut fruits is is called?
to………………. a. Cleaning c. ventilation
a. Aid digestion c. b. Aeration d. sanitation
improve texture 59.The process of cutting fat from
b. Prevent oxidation d. the surface of meat is referred to
improve taste as……………
53.One of the reasons for using a a. Trimming c.
shopping list is to………………….. trussing
a. Avoid overspending b. Slicing d.
b. Improve impulse buying scraping
c. Have time for shopping 60.Ann item used to pierce kebab is
d. Be able to bargain properly called a….
54.The iodine test is used to a. Knife c. fork
determine the presence b. Skewer d.
of……………………. toothpick
a. Oil c. starch
b. Protein d. vitamins
55.Which of the following groups of
foods is suitable for a strict
vegetarian diet?
a. Beans, milk and eggs
b. Beans, soy cheese and lentils
c. Lentils, eggs and milk
d. Milk, cheese and beans
56.Lipids are components of……………
 SECTION B
1.a. Define the term recipe.

b. List two components of recipe.

c. Explain two points to consider when selecting recipe.

d. Mention two chief ingredients in the preparation of cake.

2. a. Explain three factors in a catering establishment that should be

considered when planning

a food fair.

b. State three information that must be on an invitation card.

c. State four points to consider when organizing a party.

3.a. What are legumes?

b. Give four advantages of legumes in the diet.

c. List the two classes of legumes and give one example for each
class.

d. List four dishes made from legumes.

4.a. State three reasons for preserving foods.

b. List two methods of food preservation and give two examples of

foods that can be preserved
 by each method.

c. State two principles of food preservation.

5.a. State three contributions of table appointments to meals.

b. List five table appointments

c. In order of sequence, state four processes of washing up after clearing a

table.