Name _______________________________________________ Date ________________________

Answer ALL questions

WRITE YOUR ANSWERS ON THE SPACE PROVIDED
1. Define the following terms

Food commodities generally refer

(i) Food Commodities ______________________________________________________

to ingredients required to produce

______________________________________________________________________________
______________________________________________________________________________
different varieties of foods.
___________________________________________
(ii) Cereals A cereal is any grass
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cultivated for the edible

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______________________________________________________________________________
components of its grain
___________________________________________________________
Milk is a nutrient-rich liquid
(iii) Milk ______________________________________________________________
food produced by the
______________________________________________________________________________

mammary glands of mammals.

______________________________________________________________ (6 marks)

3. List Four (4) types of cereal and where they are grown.
Rye - Rye is grown primarily in Eastern, Central and Northern Europe.
___________________________________________________________________________

Wheat - wheat is grown in the temperate areas of the Northern Hemisphere.

______________________________________________________________________________
Oats - is harvested in Russia, followed by Canada, Poland, Australia and Finland.
______________________________________________________________________________
Barley - barley is produced in Russia, followed by Germany, France and Ukraine.
______________________________________________________________________________
__________________________________________________ (8 marks)
4. List in order the steps in the milling of flour production .
__________________________________________________________________________
Step 1: Cleaning:
______________________________________________________________________________
Step 2: Tempering and
______________________________________________________________________________
conditioning:
______________________________________________________________________________
______________________________________________________________________________
Step 3: Gristing:
______________________________________________________________________________
_______________________________________________________ (9marks 1 ½ mark each)
Step 4: Separating:

Step 5: Milling:

Step 6: Blending:
5. Explain the difference between sterilized milk and pasteurized milk.
______________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
__________________________________________________ (4 marks)
6. Define homogenized milk?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
___________________ (2 marks)
7. What are the extraction rates of the following.
(i) White flour __________________________________________________________
(ii) Wholemeal __________________________________________________________
(iii) Wheat meal __________________________________________________________
(3 marks)
8.List 4 types of rice. ___________________________________________________________
Text
______________________________________________________________________________
________________________________________________________________________
(4 marks)
9. Explain two ways in which we can test eggs for freshness.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_________________________________ (6 marks)
10. Discuss the advantages and disadvantages of white flour.
_______________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
__ ( 5 marks)
Name ____________________________________________ Date ____________________

Answer ALL question of this sheet

(1) How can gluten be developed in bread dough.
___________________________________________________________________________
______________________________________________________________________________
________________________________________________________________________
________________________________________________________________ (2 marks)
(2). Explain two (2) faults in jam making
___________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
___________________________________________________________________ (4 marks)
(3). In order for the jam to form, the jam should contain ________________, ______________
and ________________. (3 marks)

(4). Explain the following ways we test for the setting point of jam.
i) Flake test __________________________________________________________________
______________________________________________________________________________
____________________________________________________________
ii) Wrinkle test ________________________________________________________________
______________________________________________________________________________
______________________________________________________________________
iii) Temperature _______________________________________________________________
______________________________________________________________________________
____________________________________________________________
(6 marks)
Name : ________________________________________________

Answer ALL questions

This paper consists of (30) multiple choice questions. You are required to circle the correct
letter that best suit the question.

1. Which of the following nutrients is required by women in greater quantities than by men?
(A) Iron
(B) Protein
(C) Iodine
(D) Fats

2. Iron is important to the body because it

(A) Supplies the body with heat and energy.
(B) Helps in the formation of bones and teeth.
(C) Aid in the formation of hemoglobin.
(D) Is essential for the proper function of the thyroid gland.

3. The first milk a mother produces is called

(A) plasma
(B) albumin
(C) colostrum
(D) cholesterol

4. Which of the following is NOT a form of malnutrition?

(A) Diarrhea
(B) Kwashiorkor
(C) Marasmus
(D) Obesity

5. Excessive amount of sodium in the diet is associated with

(A) Dry skin
(B) Sore gums
(C) Hypertension
(D) Hypotension
6. To help prevent anemia, expectant mothers should take increase amounts of
(A) milk and cheese
(B) bread and butter
(C) liver and callaloo
(D) oranges and coconuts

7. The main function of protein in the diet is

(A) For energy
(B) For growth and repair
(C) To help in the absorption of iron
(D) To help in the formation of bones

8. Which group of nutrients is supplied by a bread and butter pudding?

(A) Calcium, carbohydrate, fat
(B) Protein, iodine, fat
(C) Vitamin E, potassium, iodine
(D) Vitamin B2, vitamin C, potassium

9. Protein may be added to a dish of creamed spinach by garnishing it with

(A) Chopped celery
(B) Sliced red pepper
(C) Sliced tomato and parsley
(D) Ground peanuts and diced tomato

10. Which of the following dishes is MOST suitable for a person on a low-fat diet?
(A) Cucumber and tomato salad
(B) Fresh fruits salad and ice cream
(C) Cheese and tomato sandwich
(D) Cream of pumpkin soup and rolls

11. Which of the following food is the RICHEST source of iron?

(A) Oranges
(B) Flour
(C) Beef steak
(D) Banana
12. Eggs, fish, split peas and cheese are ALL excellent sources of …
(A) Fat
(B) Protein
(C) Iron
(D) carbohydrates

13. Obesity is described as

(A) less than 10% ideal body weight
(B) less that 20% ideal body weight
(C) more than 10 % ideal body weight
(D) more than 20% ideal body weight

14. Common signs and symptoms of anemia are?

(A) Pale nail beds, weakness, low blood count
(B) Dry skin, head ache, bleeding gums
(C) Vomiting, diarrhea, muscular cramps
(D) Frequent urination, thirst, weight loss
15. Which vitamin does the strict vegetarian need to pay particular attention to in the diet?
(A) Vitamin A
(B) Vitamin B12
(C) Vitamin D
(D) Vitamin E

16. Complementary foods are BEST introduced at what stage of the infant life?
(A) 1 month
(B) 3 months
(C) 6 months
(D) 12 months

17. A source of invisible fat can be

(A) Butter
(B) Shortbread dressing
(C) French dressing
(D) Vegetable shortening

18. Which of the following lunches would be MOST suitable for an elderly person?
(A) Fried fish, sautéed onion, creamed potatoes and steamed vegetables
(B) Fish pie, macaroni pie, steamed vegetables and potato chips
(C) Fish in curry sauce, stir fried vegetables, yam chips and vegetable yams.
(D) Baked fish, tomato sauces, riced yam and steamed vegetables
19. Table ‘d’ hote is meals offered
(A) Free of cost
(B) Separate price
(C) Fixed price
(D) Three time the price

20. Peristalsis is …
(A) The movement of food in the intestine
(B) A wave life movement of the bolus down the esophagus
(C) Food passing through the rectum
(D) Food being placed in the mouth

21. _______________ are knives, forks and spoon on a dining table.

(A) Table appointments
(B) Eating tools
(C) Helping tools
(D) Kitcheree’s

22. _________ is the main course of a meal

(A) Appetizer
(B) Desert
(C) Entrée
(D) Beverages

23. A buffet meal is usually served when

(A) Formal seating is limited
(B) Food is not plentiful
(C) The hostess is very busy
(D) The cost of the meal has to be kept low

24. Which of the following nutrients are lacking in meat?

i. Vitamin B
ii. Carbohydrate
iii Calcium
iv. Vitamin C
(A) i and ii only
(B) ii and iii only
(C) ii, iii and iv only
(D) i, ii, iii and iv
25. From a nutritional aspect, citrus juices are mainly valuable for their …
(A) roughage
(B) calcium content
(C) fructose and glucose content
(D) the cellulose wall

26. Which of the following nutrients provides the most energy?

(A) Fat
(B) Protein
(C) Carbohydrates
(D) Water

27. In order for iron to be absorbed by the body, which of the following vitamins must be
present in the diet.
(A) Vitamin A
(B) Vitamin B
(C) Vitamin C
(D) Vitamin D

28. Which of the following vitamin is essential for the release of energy for food?
(A) Retinol
(B) Ascorbic acid
(C) Calciferol
(D) Thiamine

29. Pulses are a good source of…

(A) Riboflavin and retinol
(B) Calciferol and thiamine
(C) Thiamine and nicotinic acid
(D) Ascorbic acid and thiamine

30. A child who diet is severely deficient in Vitamin C may suffer from…
(A) Beri beri
(B) Pellagra
(C) Rickets
(D) Scurvy
Name :_______________________________________________ Date ____________________

WRITE YOUR ANSWERS ON THE SPACE PROVIDED

1 (a) Define the following terms:

i) Diet ________________________________________________________________________

______________________________________________________________________________
______________________________________________________________________________
__________________________

ii) Nutritional Status _____________________________________________________________

______________________________________________________________________________
______________________________________________________________________________
__________________________________________________________

iii) Nutrients ___________________________________________________________________

______________________________________________________________________________
______________________________________________________________________________
_________________________________________________

(6 marks)

(b) Give the scientific names for the following vitamins:

Vitamin B1 ____________________ Vitamin B3 _________________________

Vitamin K1____________________ Vitamin E __________________________

Vitamin A _____________________ Vitamin B12 ______________________

Vitamin C _____________________ Vitamin D ________________________

(6 marks)

(c) (i) What is the deficiency of the following?

Vitamin D ___________________________ Protein _______________________ (2 marks)

2. (a) List the methods of assessing nutritional status and explain any TWO of your choices.

____________________________________________________________________________

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_____________________________________________________ (6 marks)

(b) Create a three (3) course meal that is suitable for a lactating mother.

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
__________________________________________________________________ (3 marks )

(c) Explain the function of iodine. _______________________________________________

______________________________________________________________________________
________________________________________________________________ (2 marks)
Name_____________________________________________
Name ________________________________________ Date __________________
Name ___________________________________________ Date __________________________
Name _____________________________________ Date _______________________________
Name _____________________________________ Date _______________________