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1. Dietary fibre is important in the diet because Which
5. of
In the diet
following
of children,
nutrients
whichis required
of the following
it prevents by woman
mineral
in greater
deficiencies
quantities
maythan
cause
by men?
rickets?
(A) scurvy (A) Iron
(B) diabetes (B) Iodine
(C) anaemia (C) Calcium
(D) constipation (D) Sodium
2. Steamed, stewed and peached foods are 6. Which of the following may be prevented by
MOST suitable for the elderly because in this an adequate intake of foods rich in Vitamin
age group A?
(A) physical activity declines (A) Night blindness
(B) basal metabolism is lower (B) Beriberi
(C) digestive problems may be present (C) Pellagra
(D) the energy intake should be reduced (D) Scurvy
7. Which of the following minerals is required
3. Which of the following persons require large in increased amounts in young girls and
amounts of energy-gibing foods in their diet? women during the menstrual cycle?
(A) Electricians (A) Zinc
(B) Secretaries (B) Iron
(C) Teachers (C) Calcium
(D) Masons (D) Potassium
4. The World Health Organization defines 8. Which of the following is NOT a form of
‘health’ as not merely the absence of disease malnutrition?
or infirmity but as a complete state of well- (A) Obesity
being that is physical and (B) Diarrhoea
(C) Marasmus
(A) social
(D) Kwashiorkor
(B) spiritual
(C) psychosocial
(D) mental as well as social 9. Which of the following groups of foods is an
excellent source of protein?
(A) Cheese, peanuts, fish, soya beans
(B) Beef, milk, coconut, string beans
(C) Beans, milk, double cream, cheese
(D) Beef, eggs, breadfruit, vegetarian
………cheese
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10. Which of the following describes the term 14. Which of the following are symptoms of food
‘marbling’? poisoning?
(A) Tenderness of meat
(A) Fever, sweating, itching and vomiting
(B) Fat that can be easily seen
(B) Runny nose, itching, vomiting and
(C) Fat layer near the kidney ………diarrhoea
(D) Fat deposits near and between the (C) Dirrhoea, runny nose, stomach
………muscle ………cramps and fever
(D) Vomiting, diarrhoea, stomach cramps
11. Which of the following factors influence the ………and fever
planning of family meals?
I. Age 15. Warm temperatures, moisture and improper
storage of food all contribute to
II. Sex
III. Extra-curricular activities
(A) an unhealthy diet
(B) food contamination
(A) I and II only
(C) dehydration of food
(B) I and III only
(D) accidents in the home
(C) II and III only
(D) I, II and III
16. A mango ripens very quickly after harvesting
due to the action of
12. Hors d’oeuvres consist of a variety of
colourful, well-seasoned food serves as (A) yeast
(B) bacteria
(A) desserts
(C) enzymes
(B) appetizers
(D) moisture
(C) main course
(D) accompaniments
17. When cooking a cheese pastry, which of the
following substances coagulates upon
heating?
13. Which of the following should comprise the
MAIN course of a meal?
(A) Caseinogen
(A) Protein, carbohydrate, dessert (A) (B)
Fats Legumin
(B) Protein, dessert, raw vegetables (B) (C)
Iron Collagen
(C) Protein, carbohydrate, raw non- (C) (D)
Iodine Elastin
………starchy vegetables
(D) Protein, cooked non-starchy (D) Protein
………vegetables, raw non-starchy
………vegetables
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18. Which of the following instructions for the 21. The correct procedure for treating a minor
care and use of the blender is INCORRECT? burn is to apply
(A) Rinse the goblet after use. (A) butter
(B) Run the motor for short periods. (B) alcohol
(C) Immerse the motor unit in warm (C) cold water
……… warmer to wash. (D) a firm bandage
(D) Wash the goblet with warm water and
………detergent.
22. Sweet potatoes are BEST stored in
19. The trivet, safety valve and gasket are parts (A) the refrigerator
of (B) a cool dark container
(A) a gas cooker (C) a plastic bag at room temperature
(D) a moisture-free area at room
(B) a refrigerator
………temperature
(C) an electric kettle
(D) a pressure cooker
23. When buying foods, which of the following
Item 20 refers to the following layout of a practices will NOT ensure efficiency?
kitchen. 21. Which of the following may be prevented by
an adequate
(A) intake
Buying
of foods
sale items
rich in Vitamin
A? (B) Preparing a market first
(C) Selecting to satisfy needs
(D) Choosing foods that are in season
24. The term used to describe the date marked on
a perishable product indicating the
recommended time by which it should be
sold is
(A) expiry
(B) use-by
20. The layout of the kitchen in the diagram may
BEST be described as (C) sell-by
(D) best-by
(A) open (A) Scurvy
(B) galley (B) Pellagra
25. Which of the following nutrients is usually
(C) parallel (C) Beri-beri
added during the enrichment stage when
(D) U-shaped (D) Night blindness
processing wheat to make flour?
(A) Iron
(B) Protein
(C) Calcium
(D) Vitamin B ………
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26. The freshness of fish may be indicated by 30. Which of the following outcomes are reasons
for cooking food?
(A) soft flesh
(B) pale, white gills I. Improve flavour.
(C) bright, raised eyes II. Kill harmful micro-organisms.
(D) an ammonia-like smell III. Blend a variety of food products
together.
(A) I and II only
27. Which of the following types of batter should
be used when frying poultry? (B) I and III only
(C) II and III only
(A) Coating (D) I, II and III
(B) Binding
(C) Fritter
(D) Thin 31. A patient is showing the following
symptoms: frequent urination, extreme
hunger, weight loss, blurred vision and cuts
28. Which of the following ingredients used in the taking a long time to heal.
preparation of short crust pastry contributes
both flavour and colour to the pastry? From which of the following the patient
MOST likely to be suffering?
(A) Flour
(B) Margarine (A) Cancer
(C) Cold water (B) Obesity
(D) Shortening (C) Diabetes
(D) Hypertension
29. The process of adding dry heat to sugar to a
point where the sugar changes into a dark
brown liquid is known as 32. Which of the following dishes is MOST
suitable for a person on a low-fat diet?
(A) caramelization
(A) Cucumber and tomato salad
(B) crystallization
(B) Polished rice and fruit salad
(C) dextrinization
(D) gelatinization (C) Cheese and tomato sandwiches
(D) Cream of pumpkin soup and
………breadrolls
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33. Which of the following areas is addressed by Item 37 refers to the following food items
community nutrition? which a preschooler took to school for lunch.
(A) Incidence, distribution and control of Cookies, chicken sandwich, peanut punch,
………diseases chocolate cupcake
(B) Delivery of nutrition-related programs
………and services 37. In which of the following nutrients was the
(C) Types of nutrients and how they are lunch deficient?
………used by the body
(D) Variation of disease rates among (A) Protein
………different population groups (B) Calcium
(C) Vitamin C
(D) Carbohydrates
34. In which of the following situations is food
security likely to be affected?
38. Which of the following menus is suitable for
I. An increase in the birth rate of a an anaemic adolescent?
population
II. An outbreak of disease among farm (A) Orange wedges, stewed liver, coconut
animals ………bake, coffee
III. An increase in hurricane activity (B) Orange juice, grilled beed, stir fried
during the hurricane season ………pak choi, grilled potatoes
(C) Pineapple cubes, fried fish, slice
(A) I and II only ………breadfruit, hot chocolate
(B) I and III only (D) Fruit salad, stewed pigeon peans,
(C) II and III only ………steamed rice, coconut fudge
(D) I, II and III
39. Which of the following activities BEST
illustrates the role of consumer organizations in
35. Which group of nutrients is supplied by a
relation to food and nutrition?
bread and butter pudding?
(A) Preparing the national budget
(A) Protein, iodine, fat
(B) Buying foods which are in season
(B) Calcium, carbohydrate, fat
(C) Preparing the family’s food budget
(C) Vitamin E, potassium, iodine (D) Educating the public on healthy eating
(D) Vitamin B2, vitamin C, potassium ………practices
36. Which of the following foods supplies the
MOST carbohydrate ?
(A) Yam pie
(B) Beef burger
(C) Split-pea pie
(D) Curried chicken
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40. Which of the following breakfast menus is 44. Reduced cooking time is achieved when using
written in the correct order? a pressure cooker because
(A) Hot chocolate, buttered bread, orange (A) steam is forced through the food
………juice, fried eggs (B) steam is released through the vent
(B) Buttered bread, orange juice, hot (C) boiling water is the cooking
………chocolate, fried egg ………medium
(C) Orange juice, fried egg, buttered (D) water boils faster in a pressure
………bread, hot chocolate ………cooker
(D) Orange juice, buttered bread, fried
………egg, hot chocolate.
45. Which of the following raising agents is
NOT used commercially?
41. Which of the following combinations of food is
an appropriate source of protein for a low- (A) Air
income family?
(B) Yeast
(A) Ham and turkey (C) Baking powder
(B) Cheese and shrimp (D) Bicarbonate of soda
(C) Fresh eggs and salted fish
(D) Beans and canned sardine
46. Thyme leaves were picked from the garden
and places in a warm oven for three days. The
thyme leaves became dry and brittle. This
42. Which of the following foods would be
method of preservation is known as
recommended for an individual suffering from
goitre? (A) heating
(A) Seafood (B) pickling
(B) Citrus fruits (C) blanching
(C) Diary product (D) dehydrating
(D) Peas and beans
47. In baking a cake, heat is transferred when
43. Which of the following items should first be
considered when planning lunches for large I. molecules move from s warm area to
groups? a cooler one
II. hot air rises and cooler air falls
(A) Appetizer
III. warm liquids rise and cooler liquids
(B) Main dish
fall
(C) Salad item
(D) Dessert item (A) I and II only
(B) I and III only
(C) II and III only
(D) I, II and III
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Item 48 refers to the following menu. 50. Which of the following factors is LEAST
important when choosing a refrigerator?
(A) Colour
(B) Size of family
(C) Money available
(D) Kitchen space available
51. Which of the following guidelines is NOT
important in ensuring food safety when
purchasing food?
(A) Choose foods that look fresh.
48. Which of the following groups of ingredients (B) Buy from reputable suppliers.
is MOST suitable for enhancing the (C) Check the expiry dates on packets and
presentation of the meal? ………cans.
(D) Select expensive foods since these are
(A) Breadcrumbs, sliced tomatoes, ………of a better quality.
………mayonnaise
(B) Lime wedges, chopped onions, sliced
………tomatoes 52. Mary is preparing a meal of rice pilaf, fish
(C) Lime butterflies, chopped parsley, glacé and green beans. Which of the following
………cherries pieces of equipment would be BEST for
(D) Tomato cups, chopped parsley, French saving fuel and time?
………dressing
(A) Rice cooker
(B) Tiered steamer
49. Which of the following meals could be (C) Pressure cooker
prepared using the LEAST amount of fuel? (D) Saucepan steamer
(A) Fried fish, buttered green bananas,
………coleslaw, fruit salad 53. Which of the following lists of foods is
(B) Grilled fish, baked potatoes, tossed considered perishable?
………salad, steamed pudding
(A) Nut, onions, vegetables, milk
(C) Roast chicken, rice and peas,
………coleslaw, sweet potato pudding (B) Dried peas, rice, vegetables, eggs
(D) Stewed chicken, baked potatoes, (C) Hard cheese, cornmeal, potatoes, peas
………tossed salad, steamed custard (D) Vegetables, eggs, biscuits, cooking
………fats
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Items 54 and 55 refer to following ways in 58. A food establishment has received complaints
which a family can spend wisely. that its costumers are experiencing symptoms of
food poisoning.
(A) Buying in bulk
Which of the following guidelines for the
(B) Comparative shopping
daily operations of the restaurant would have
(C) Preparing a shopping list been MOST likely comprised.
(D) Investigating new products
I. All employees are required to wash their
54. Which of the ways above BEST describes the hands with soap and water upon entry to
practice of looking at different brands of the the restaurant and kitchen.
same foods when shopping at supermarkets? II. All vegetables and meats are received
and inspected in delivery area A.
III. After delivery, all meats are stored in the
55. Which of the ways above is given the MOST freezer at 0˚ C.
consideration when items are used in large
quantities? (A) I only
(B) II only
(C) I and II only
56. The following three comments were (D) I, II and III
observed on cartons of milk.
I. Fortified with calcium 59. Protein may be added to a dish of creamed
II. Enriched with vitamin D spinach by garnishing it with
III. Enriched with vitamin C
(A) chopped celery
Which comments are INCORRECT? (B) sliced red pepper
(C) sliced tomato and parsley
(A) I and II only (D) egg slices and diced tomato
(B) I and III only
(C) II and III only
(D) I, II and III
57. A crepe is a type of very thin pancake that (D) Mexico
originated in
(A) Italy
(B) India
(C) France
(D) Mexico
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Item 60 refers to the following pictures which show different methods of cooking.
60. Which of the methods above are suitable for moist cooking?
(A) I and II only
(B) I and III only
(C) II and III only
(D) I, II and III
END OF TEST
IF YOU FINISH BEFORE TIME IS CALLED, CHECK YOUR WORK ON THIS TEST.
