FST 313/316 Marking scheme

s/n Title Allocated marks Marks obtain

1 Date of practical 2
2 Title of practical 2
3 Introduction 6 316 practical to be carried out
4 Aims 5
5 Principles 10 1. Measurement of energy
6 Apparatus 5 constant of food using bomb
7 procedure 15 calorimeter.
8 Results 10 2. Measurement of vitamin C
9 Calculations 5 content of fresh fruit and
10 Discussion 15 vegetable using
11 Conclusion 10 spectrophotometer.
12 Recommendations 5 3. Measurement of vitamin C
13 Reference 5 progressive drop of stored
14 Appendix 5 fruit and vegetable using
15 Total 100 spectrophotometer.
4. Measurement of vitamin C progressive drop of dried fruit and vegetable using
spectrophotometer

Fst 313 practical to be carried out

1. Identification of classes of contaminant encounter in foods
2. Cleaning of fruits and vegetables using convectional tools
3. Identification and description of toolsused in sorting and grading.
4. Sort and grade fruits and other food using sorting machine.
5. Identification of tools and equipment use in size reduction
6. Reduction of size for food using dry and wet milling machine.
7. Reduction of particle size of various food items using grinding machine
8. Identify the standard sieve mesh size in use.
9. Sieve analysis experiment and compute the mean particle size obtain
10. Sieve size reduction of food material using standard sieve
11. Identify and classify mixing equipment in to liquid, paste, powder etc
12. Mix various food item using mixing and blinding machine.
13. Identify foods that are oil in water and water in oil emulsion
14. Identify commonfood emulsifying agents
15. Identify and describe the various emulsifying equipment
16. Produce and determine emulsion stability of mayonnaise and ice cream
17. Dry food material using oven dryer
18. Dry fruit and vegetable using solar dryer