TEST CODE 01221010

MAY/JUNE 2015
CARIBBEAN EXAMINATIONS COUNCIL
CARIBBEAN SECONDARY EDUCATION CERTIFICATE®
EXAMINATION
FOOD AND NUTRITION
Paper 01 - General Proficiency
1 hour 15 minutes

I ( 8 JUNE 2015 (a.m.) )

READ THE FOLLOWING INSTRUCTIONS CAREFULLY.

1. This test consists of 60 items. You will have 1 hour and 15 minutes to answer them.

2. ln addition to this test booklet, you should have an answer sheet.

3. Each item in this test has four suggested answers lettered{A), (B), (C), (D). Read each item
you are about to answer and decide which choice is best.

4. On your answer sheet, find the number which corresponds to your item and shade the space
having the same letter as the answer you have chosen. Look at the sample item below.

Sample Item

Meat is an important source of Sample Answer

(A)
(B)
protein
minerals
9®©@
(C) vitamin D
(D) carbohydrate

The BEST answer to this item is "protein", so (A) has-been shaded.

5. If you want to change your answer, erase it completely before you fill in your new choice.

6. When you are told to begin, tum the page and work as quickly and as carefully as you can.
If you cannot answer an item, go on to the next one. You may return to that item later.
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DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO.

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1. Which of the following groups of foods is 6. Which of the following nutrients is required
the BEST source of protein? in greater quantities by women than by
men?
(A) Cheese, peanuts, fish, soya beans
(B) Beef, milk, coconut, string beans (A) Iron
(C) Beans, milk, double cream, cheese (B) Protein
(D) Beef, eggs, breadfruit, vegetarian (C) Iodine
cheese (D) Fat

2. Steamed, stewed and poached foods are 7. Which of the following groups of health
MOST suitable for the elderly because in disorders are classified as deficiency
this age group diseases?

(A) the energy intake should be reduced (A) Bulimia, rickets, sore eyes,jaundice
(B) basal metabolism is lower (B) Pellagra, beri-beri, eczema, arthritis
(C) physical activity declines (C) High blood pressure, scurvy,
(D) digestive problems may be present scabies, colour blindness
(D) Protein-energy imbalance, night-
blindness, anaemia, rickets
3. The first milk a mother produces is called

(A) plasma 8. Which of the following may be prevented

(B) albumin by an adequate intake of foods rich in
(C) colostrum vitamin A?
(D) cholesterol
(A) Scurvy
(B) Pellagra
(C) Beri-beri
4. Whole-wheat flour is preferred to white
(D) Night blindness
flour because whole-wheat flour has

(A) more protein

9. Dietary fibre is important in the diet
(B) a longer shelflife
because it prevents
(C) more natural vitamins
(D) a higher fibre content (A) scurvy
(B) constipation
(C) anaemia
5. A deficiency in which of the following (D) diabetes
minerals in the diet of children may cause
rickets?
10. Which of the following is NOT an
(A) Iron advantage of a gas stove/cooker?
(B) Iodine
(C) Sodium (A) The heat of the oven is evenly
(D) Calcium distributed.
(B) The surfaces are easily kept clean.
(C) It cooks faster than an electric
stove.
(D) It allows for economical use of fuel.

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11. A polysaccharide present in the cell walls 15. Which of the following are the BEST
of fruits that causes jams and jellies to set is reasons for blanching vegetables before
called freezing?

(A) dextrin I. Helps to maintain colour

(B) gelatin II. Helps to keep microorganisms alive
(C) pectin III. To facilitate extended storage
(D) cellulose
(A) I and II only
(B) I and III only
h 12. Which of the following instructions (C) II and III only
y for the care and use of the blender is (D) I, II and III
INCORRECT?
16. When bottling foods during preservation,
(A) Rinse the goblet after use.
heat treatment can be carried out in
(B) Run the motor for short periods.
(C) Immerse the motor unit in warm I. the oven
water to wash. II. the sun
(D) Wash the goblet with warm water III. a water-bath on the hob
and detergent.
(A) I only
(B) I and II only
13. Warm temperatures, moisture and improper (C) I and III only
storage of food may all contribute to (D) I, II and III

(A) an unhealthy diet

(B) dehydration of food 17. Which of the following information should
(C) food contamination be included on a food label?
(D) accidents in the home
I. The name of the product
II. A list of ingredients
III. The net weight
14. Fires in the kitchen can be prevented by
t IV. The cost of the product
(A) turning pot handles inwards
(A) I and II only
(B) keeping the cooker free from grease
(B) II and III only
(C) using pot holders to remove hot
(C) I, II and III only
dishes
(D) I, II and IV only
(D) using dry hands to operate electrical
appliances
18. Which of the following is NOT an
n advantage of convenience foods?

(A) Save fuel

ly (B) Contain chemical additive
(C) Easy to prepare
n. (D) Useful for emergencies
ic

:1.

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19. When cooking a cheese pastry, which of 24. Which of the following dishes should
the following coagulates upon heating? comprise the MAIN course of a one-course
meal?
(A) Elastin
(B) Co Hagen (A) Protein, carbohydrate, dessert
(C) Legumin (B) Protein, dessert, raw vegetables
(D) Caseinogen (C) Protein, carbohydrate, raw
non-starchy vegetables
(D) Protein, cooked non-starchy
20. The process of adding dry heat to sugar to vegetables, raw non-starchy
a point where it develops into a dark brown vegetables
liquid is known as

(A) gelatinization Item 25 refers to the foUowing diagram of

(B) caramelization a place setting.
(C) crystallization
(D) dextrinization

21. Which of the ro·nowing materials are

suitable for cooking in a microwave oven?

I.
II.
III.

(A)
Glass
Ceramic
Aluminium foil

I and II only
<l A B C

(B) I and III only 25. Which pieces of cutlery are correctly
(C) II and III only placed?
(D) I, II and III
(A) A and C only
(B) Band E only
22. The process by which oils become solid is (C) C and D only
known as (D) A, D and E only

(A) preservation
(B) hydrogenation 26. Which of the foUowing types of batter is
(C) pasteurization used when frying poultry?
(D) homogenization
(A) Thin
(B) Coating
23. Which of the following groups comprises (C) Fritter
an spices? (D) Binding

(A) Nutmeg, chives, mint, rosemary

(B) Ginger, clove, tumeric, cinnamon
(C) Thyme, mustard, basil, cinnamon
(D) Marjoram, bay leaf, parsley, thyme

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27. Which protein gives flour mixtures the 32. Peter has limited time in which he must
ability to stretch and hold their shape? prepare and serve a lunch menu and also
clean the freezer.
(A) Elastin
(B) Gluten Which of the following work simplification
(C) Gelatin methods would BEST ensure Peter's timely
(D) Legumin completion of his tasks?

(A) Clustering
28. Which of the following is NOT a cereal? (B) Overlapping
(C) Dovetailing
(A) Sago (D) Sequencing
(B) Rice
(C) Wheat
(D) Barley 33. Which of the following minerals when
deficient in the diet leads to the disease
osteoporosis?
29. Hors d' oeuvres consist of a variety of
colourful, well-seasoned foods served as (A) Iron
(B) Iodine
(A) desserts (C) Sodium
(B) appetizers (D) Calcium
(C) main dishes
(D) accompaniments
34. Which of the following persons would
require a recommended daily intake of
30. The MAIN advantage of poached food for 2 500 calories?
y a convalescent is that it is
(A) A teenage boy
(A) too fatty (B) An overweight girl
(B) not spicy (C) A 10-month-old infant
(C) easy to digest (D) A 75-year-old woman with a
(D) rich in vitamins sedentary lifestyle

Item 31 refers to the following statement. 35. Which of the following does NOT result
is
in the poor nutritional status of pre-school
Hazel is preparing to deep fry chicken children?
when she observes a burst of flames in the
saucepan. I. Foods deficient in iron
II. Diets deficient in calories
31. The temperature which the fat reached III. Use of powdered milk
when it burst into flames is referred to as IV. Inappropriate nutritional education
the
(A) I and III only
(A) flash point (B) II and III only
(B) frying point (C) I, II and IV only
(C) smoke point (D) I, II, III and IV
(D) boiling point

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36. Which of the meals listed below is BEST 41. Which of the following features of a stove
suited for a vegan or strict vegetarian? or a cooker would be MOST useful for a
busy, working mother?
(A) Rice and pigeon peas, tomato salad,
banana I. Self-cleaning oven
(B) Pizza with cheese and sausage, fruit II. Built-in griddle
salad Ill. Automatic timer
(C) Yogurt, ham sandwich, stewed
guavas (A) I and II only
(D) Split pea soup, peanut butter (B) I and III only
sandwich, egg custard (C) II and III only
(D) I, II and III

37. Which of the following is the BEST source

of dietary fibre? 42. Which of the following is LEAST important
when choosing a cooker?
(A) Cupcakes and fruit punch
(B) Polished rice and fruit salad (A) Ease of cleaning
(C) Stewed chicken and macaroni pie (B) Colour of the cooker
(D) Whole-wheat sandwich and fruit (C) Kind of fuel available
salad (D) Durability of material

38. To help prevent anaemia, expectant mothers 43. Which of the following is the correct
should take increased amounts of sequence for preparing green beans for
freezing?
(A) liver and kidney
(B) milk and cheese I. Blanch and drain
(C) bread and butter II. Clean, wash and trim
(D) oranges and coconuts III. Cut into suitable sizes

(A) I, II, III

39. A suitable nutritious snack for an obese (B) II, I, III
person is (C) II, III, I
(D) III, II, I
(A) paw paw
(B) potato chips
(C) coconut cake 44. Which of the following is NOT important
(D) chocolate fudge in ensuring food safety when purchasing
food?

40. Which of the following is NOT a correct (A) Choose foods that look fresh.
guideline for the care of a heat-resistant (B) Buy from reputable suppliers.
glass dish? (C) Check for the expiry date on
packets and cans.
(A) Put dish in a microwave oven. (D) Select expensive foods since these
(B) Wash dish with mild detergent. are of a better quality.
(C) Remove food with a plastic spatula.
(D) Do not put hot dish on cold surface.

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45. Which of the following is the BEST method 49. Bread rolls, croutons, dumplings and potato
for a homemaker to preserve a surplus of chips are accompaniments for
cucumbers?
(A) fish
(A) Pickling (B) soups
(B) Freezing (C) meats
(C) Drying (D) sauces
(D) Canning

50. Which of the following is the MOST

Items 46--47 refer to following ways by suitable for frying doughnuts?
which a family can spend wisely.
(A) Butter
(A) Buying in bulk (B) Corn oil
(B) Comparative shopping ( C) Margarine
(C) Preparing a shopping list (D) Ground nut oil
(D) Investigating new products

In answering Items 46--47, each option may 51. Which of the following combinations is
be used once, more than once or not at all. an appropriate source of protein for a low-
income family?
Which of the above ways is given the
MOST consideration when (A) Ham and turkey
(B) Cheese and shrimp
46. different brands of the same food are sold (C) Eggs and fresh fish
at supermarkets? (D) Beans and canned sardines

47. items are used in large quantities? Item 52 refers to the following layout of a
kitchen.

Item 48 refers to the following first aid Q Q

treatments. 1-c::J I
I. Cover area with a clean cloth to
reduce the risk of infection.
II. Cool the whole area with cold water

~
to reduce the risk of blistering.
Ill. Remove jewellery if possible, as 0
the area may swell. REF
IV Protect blisters, do not burst them.

48. The activities are MOST likely used to treat

52. The layout of the kitchen in the diagram
(A) a cut may BEST be described as
(B) _bleeding
(C) an electrical shock (A) open
(D) a scald and burn (B) galley ·
(C) parallel
(D) u-shaped

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53. Which of the following meals could be 54. Which of the following breakfast menus is
prepared using the LEAST amount of fuel? written in the CORRECT order?

(A) Stewed chicken, baked potatoes, (A) Hot chocolate, buttered bread,
tossed salad, steamed custard orange juice, fried egg
(B) Grilled fish, baked potatoes, tossed (B) Orange juice, fried egg, buttered
salad, steamed pudding bread, hot chocolate
(C) Fried fish, buttered green bananas, (C) Buttered bread, orange juice, hot
coleslaw, fruit salad chocolate, fried egg
(D) Roast chicken, rice and peas, (D) Orange juice, buttered bread, fried
coleslaw, sweet potato pudding egg, hot chocolate

Item 55 refers to the following herbs which are used in food preparation.

(A) (B) (C) (D)

55. Which of the above herbs is commonly called thyme?

Item 56 refers to the following typical luncheon menu.

Stewed Beef Baked Chicken Curried Chicken

Dumplings Boiled Rice Roti (Shells/Skins)

Stewed Lentils Stewed Pigeon Peas Curried Potato or

Channa or Chickpeas

56. The menus above may be improved by adding a

(A) vegetable soup

(B) vanilla milk shake
(C) raw vegetable salad
(D) serving of an additional staple

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Item 57 refers to the following menu. 59. The function of eggs in fish cakes is to

(A) bind
Baked Fish/Tomato Sauce (B) lighten
(C) thicken
Vegetable Rice (D) emulsify

Garden Salad
60. Which of the following should first be
Golden Apple Pie considered when planning lunches for large
groups?

57. Which of the following is MOST suitable (A) Main dish

for enhancing the presentation of the meal? (B) Dessert item
(C) Salad item
(A) Lime butterflies, chopped parsley, (D) Appetizer
glace cherries
(B) Lime wedges, chopped onions,
sliced tomatoes
(C) Breadcrumbs, sliced tomatoes,
mayonnaise
(D) Tomato cups, chopped parsley,
French dressing

58. Which of the following nutritional needs

are closely linked to the growth spurt in
adolescents?

(A) Iron and protein

(B) Phosphorus and protein
(C) Fat and carbohydrates
(D) Vitamin C and iodine

END OFTEST

IF YOU FINISH BEFORE TIME IS CALLED, CHECK YOUR WORK ON TIDS TEST.

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