-2-

Absorption of nutrients occurs in the 6.

1.
pancreas
(B) stomach
(C) large intestine
(D) small intestine

The acronym 'AIDS' rueans 7.

2.
Acquired Immune Dietary Syndrome
(B) Acquired Immune Disease Symptoms
Acquired Immuno Deficiency
Syndrome
(D) Acquired Immune Deficiency
Symptoms

3. Kevin likes a local seasonal plum with 8.

which he makes a delicious drink.
Which of the following are the BEST
source of
information on the nutrient content of the
plum?

Food and nutrition textbooks

(B) Food composition tables
Food encyclopaedias
(D) Recipe books 9.

4. The eating disorder which occurs when

persons induce vomiting after eating a meal
is known as

amenorrhea
(B) bulimia nervosa
(C) anorexia nervosa
(D) compulsive overeating 10.
 5. Which type of behaviour is demonstrated

when food is used to express feelings of

happiness orto cover up feelings
ofsadness?
Emotional
(B) Biochemical
(C) Physiological
The enzyme pepsin is secreted by the
(D) Psychological
Il. Allan's growth underweight
curve falls
below the
solid line in 12. A major
the clinical contributor
growth curve to the
chart. This is developme
an indication nt of
that Allan is atheroscler
osis is a
overw diet with a
eight high
(B) content of
underweight
sat
s ura
e ted
v fats
e (B) uns
r atu
e rat
l ed
y fat
s
o (C) om
v ega
e -3
r fatt
w y
e aci
i ds
g (D) om
h ega
t -6
 fatty 1 (D) Braised
acids pound liver, boiled
lose 2 bananas and
to 3 tomato
13. An adult who pounds slices
consistently gain 2
consumes to 4
Wh ich ofthe
1700 pounds
following guidel
kilocalories a
ines are effective
day and uses for conserving
conver
2200
ted nutrients?
to
kilocalories a
fibre
day for two l. Cook vegetables
weeks may conver quickly
ted to in as
body little
l fat water as
o elimin possible.
s ated 11.
as Do not
e simple soak
h sugar vegetabl
es for
t lengthy
o periods.
Ill. Minimize
I
thawing
p
and
o
refreezin
u
g; keep
n
frozen
d
foods
well
(
frozen.
B
)
g I and Il only
a (B) I and Ill only
i Il and 111 only
1 (D) 1, 11 and 111
n
7
h .
Which of the
t following is NOT a
o desirable effect of
substituting fat in
the diet with fat
replacers?
 The energy content
offood is lowered.

(B) Protein-based fat replacers do not hurt

one's health.
Carbohydrate-based fat replacers do not
hurt one's health.
(D) The amount offood consumed/caloric
intake may be increased.
Item 22 refers to the following menu.
18. According to the considered the
multi-mix MOST
principle which important when
food group assessing a
provides the diet?
foundation for
a healthy mix? Nutritional
ade
Staple qua
(B) Legum cy,
e vari
(C) Vegetab ety,
les
cal
(D) Food from
oric
animals
con
trol
19. In the e.xchange (B) Nutritio
food list, each n
food on any density,
ofthe suggested colour,
lists provides macron
approximately utrients
the same amount (C) Colour,
of
balance
, use
v, ater
ofconv
(B) energy
enience
(C) mineral foods
s Moderation,
(D) vitamin use
s of
con
ven
20. Which ofthe ien
following ce
should be foo
 ds, I and Il only
vit (B) I and Ill
am only
ins (C) Il and
Ill only
(D) 1, 11
21. Parents and and
teachers are 111
often
concerned
when
preschoolers do
not consume 02121010/MJ/CAPE
nutritious 2020
meals. What
suggestions can
be made to help Pumpkin So
children enjoy
nutritious Fried Fish with Ta
meals?
Spanish Ri
1.
Tossed Vegetab
Mak
e Bread and Butter Pudd
meal
s Sauce
attrac
tive, 22. The number of
tasty courses in the
and menu is
appet
izing. 3
11. Always use (B) 4
food as a reward.
111. Serve (C) 5
small (D) 6
porti
ons
and 23. Which
allow practices help
them with the
to conservation of
ask water-soluble
for vitamins?
more
.
 1. Cook by reasons
steaming. supports the
Il. Use the controversy
water surround ing
in the use
whic ofgenetically
h modified
veget foods?
ables
are Strong
cook resista
ed to nce to
make pests.
grav
y or (B) The
sauce taste
. of the
111. Place foods
green is
veget altered
ables .
in (C) The
cold
texture
water
of the
and
produc
bring
to e is
the differe
boil. nt.
(D) Consu
I and Il mers
only are
(B) 1 and unsure
111 of the
only longter
m
(C) 11 and health
111 effects
only .
(D) 1, 11 and
111

GO ON TO THE
24. Which of the NEXT PAGE
following
25. Which of the following lunch menus contains
the MOST convenience foods and is suitable for
an active teenager?

Corned beef patties, macaroni cheese, fruit

cocktails, fruit punch
(B) Steamed fish, noodles, mixed
vegetables, jello, milk
(C) Salmon stew, chow mein, stir fried
vegetables, milk
(D) Fried chicken, peas and rice, coleslaw

26. A kitchen assistant is about to serve baked

stuffed chicken. Which food safety technique
should be practised to prevent food poisoning?

Thaw frozen chicken for suffcient time.

(B) Place warm cooked stuffing in chicken.
(C) Keep the chicken hot until it is served.
(D) Refrigerate chicken after it is out for
four hours.

Item 27 refers to the following nutrition facts

on a macaroni and cheese dinner food label.
MEL'S MACARONI & CHEESE DINNER
NUTRITION FACTS
Serving Size 1/2 cup (228 g)
Servings Per Container: 3

Amount Per Serving

Calories 240 Calories from Fat 110
% Dail Value
Total Fat 10 g
15%
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrates
Protein 5 g

Vitamin C 1%
Vitamin A 3%
Cholesterol 2000 2500
Total Carbohydrates 300 g 375 g
 27. Talia consumed three servings of the macaroni
and cheese dinner. What percentage of the daily
value for total fat did she consume?

(A) 10
(B) 16
(C) 30 (D) 48
GO ON TO THE NEXT PAGE

02121010/MJ/CAPE 2020
-6
-
28. 31. Which
Mr Green who is 65 years old complained when
of having cramps as well as hip and knee selecti
dispos
pains. He was diagnosed with osteoporosis H
and osteomalacia. Which nutrients is he
likely to be deficient in? (B
stora

Vitamin Bl, sodium, iodine

(B) Magnesium, zinc, vitamin E
Calcium, vitamin D, phosphorus
(D) Calcium, vitamin C, potassium
(D)
29.
Which of the following is NOT a safe food
handling instruction?

Cook foods thoroughly. 32. The lo

(B) Wash working surfaces and hands general
before touching raw meat or
poultry. (A)
(C) Keep perishable foods refrigerated (B)
or frozen.
(D) Clean and mop kitchen at the end of (D)
the day.
Which
33.
factors
30. Which of the following breakfast menus is is MOS
written in the correct format? sensory

Pineapple slices (A)

Grilled liver (B) F
Steamed cassava (C)
Rice porridge
 Hot chocolate (D) Phy

(B) Fruit wedges

Corn porridge
Scrambled eggs 34. Food qu
Toast using p
Hot cocoa

(C) Oats porridge (B)

Sardine omelette (C)
Toast (D)
Coffee
Tangerine pegs
(D) Coffee
Mango slices
Bacon and eggs
Toast
Rice porridge

35. Which of the when a

ransferred from
following magnet
one
statements is ic m
an accurate current ol
explanation of is ec
heat transfer by created ul
conduction? from e
an to
Heat is inducti an
transfer on coil, ot
red allowin he
rapidly g the r
through pan thr
air. alone ou
(B) Heat is to be gh
passed heated. dir
from ec
one ( t
point D co
to ) nt
another ac
with H t
the aid e of
of a
a a
mediu
t bu
m.
i rn
Heat is er
transf s
t to
erred
 uchin up need to be
g the butter modified to
sauce suit her
pan. I diet?
V
. 1 and 11
Item 36 refers only
to the following e (B) Il
list of g and
ingredients for g Ill
making rock onl
cakes. S y
1. 2 cups flour a (C) 111
1 n and
1 d IV
. r onl
a y
h (D) 1,
i 11
c s and
u IV
p a onl
y
s v
u e
g g 37. Which of
a the
a
n following
r
. garnishes
1 W are
1 h appropriate
1 i for grilled
. c lamb
h chops?
1

/ i Rosemary
4 n sprigs
g (B) Mi
c r nce
e d
oni
d
ons
i
e (C) Fri
n ed
t par
sle
s
y
 (D) Orange R lender,
curls e refrigerator
38. f and oven
r (D) Cooker,
i pastry
g blender,
e electric mixer
r and oven
a
t
o Mary was
r preparing some
, fruit and became
p very alarmed when
a
she noticed the
39. s
discolouration.
t
r Which ofthe
y following
processes
b occurred?
l
e (A) Oxidation
n (B) Fermentatio
d n
e (C) Emulsificati
r
on
(D) Maillard
a
n browning
d

o Item 40 refers to
v the following
e recipe.
n
4 oz flour
C
I cup water
40. o
o Oil for frying
Which of For thesyrup:k% cup water h
e
following pieces of cup sugar
r
equipment are used icing
,
when preparing a p
chicken potato a Makes 42
cassero le made s Serving size: 3
ofshort-crust pastry? t pieces (per person)
r
(A) Cooker, y One ounce (l oz)
microwave oven of icing sugar
and oven b provides 97
kilocalories. How
many kilocalories are
provided by the sugar
in the recipe?

194
(B) 206
(C) 2
9
1
(D) 3
8
8
 -8
-
tightfitt
ing
cover,
made
ity
ofdurab
knife
le
(B)
materia
l
Chef's
Brightl
knife
y
(C) Paring coloure
knifed base,
(D) French jug
firmly
knife
connect
ed to
(B) soupsthe
and base,
saladseasily
cleaned
(C) pasta
and
saladsmake
(D) saucesan
interest
and egg
dishesing
pasta
salad
Tight fitting
cover,cook
jug pasta
madeuntil
just
of glass
easilyfirm to
bite
cleaned
(B) simmer
Brightl
y pasta in
a
coloure
flavour
d base,
easilyed roux
allow
opened,
easilypasta to
boil
cleaned
until
(C) Jug soft and
firmlymushy
connect
ed to
the L-
base,shaped
(B) U- One-
shaped
wall
(C) Paralle
shaped
l
shaped
E
N
D
O
F
T
E
S
T

IF
YO
U
FI
NI
SH
BE
FO
RE
TI
M
E
IS
CA
LL
ED
,
CH
EC
K
YO
UR
W
OR
K
ON
TH
IS
TE
ST.
021
210
10/
MJ/
CA
PE
202
0