FOOD & NUTRITION

 

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DIVINE INFINITY COLLEGE

2022/2023 3^RD TERM EXAMINATION

SUBJECT: FOOD AND NUTRITION

TIME: 1HR 30MINS

CLASS: YEAR 10

 

INSTRUCTION: This paper consists of two sections – A and B. Answer all the questions in Section A in your objective answer sheet. For each question, choose the correct option lettered A- D. In section B, answer FOUR questions only.

 

SECTION A (OBJECTIVES)

1. Some fruits and vegetables contain vitamin A in the form of

A. protein B. sulphur C. riboflavin D. carotene

2. The collective name for wheat protein is

A. gluten B. myosin C. legumes D. glutelin

3. Fruits are divided into _______ and ______ types A. fresh/dried B. fresh / wet C. soft/hard D. bitter/sweet

4. One of the following is NOT anti-nutritional factor in legumes

A. trypsin inhibitor B. saponins C. urease D. glutin

5. Proteins are made up of

A. enzymes. B. amino acid C. sodium. D. phosphorous.

6. Splashed hot oil on the skin causes a ______ A. bruise. B. burn. C. cut. D. scalds.

7. Accidents can be prevented in the kitchen by A. cleaning the kitchen equipment. B. arranging the kitchen equipment. C. getting rid of pest. D. cleaning the working surface

8. The disease which occurs when one lacks niacin is

A. malformation. B. bleeding of  gums C. glaucoma. D. pellagra.

9. The vitamin that regulates the absorption and use of calcium is

A. vitamin d B. vitamin c C. vitamin b D. vitamin a

10. Two thirds of the body weight is made of

A. vitamins B. proteins C. carbohydrates D. water

11. The simplest form of carbohydrate absorbed after digestion is

A. glycerol B. amino acid. C. glucose. D. fatty acid.

12. Poor vision is caused by inadequacy of

A. vitamin c. B. vitamin a. C. calcium and iron. D. magnesium.

13. Which of the following nutrients’ digestion begins in the mouth?

A. Proteins. B. Fats and oils C. Vitamins. D. Carbohydrates.

14. The term used to describe the breakdown of tissue is

A. metabolism. B. catabolism. C. anabolism. D. homeostasis.

15. The two main parts of metabolism are

A. respiration and assimilation B. cooking and eating. C. anabolism and catabolism. D. oxidation and excretion.

16. Anabolism consists precisely of

A. building up. B. summing up. C. breaking down. D. Removal of wastes.

17. Catabolism refer to the process of

A. partial metabolism. B. half of metabolism. C. breaking down. D. Saving up.

18. Marasmus is a dietary deficiency disease of

A. carbohydrate B. fats and oil. C. Protein D. Vitamin

19. Anaemia as dietary deficiency is characterized by _____ signs

A. shortage of blood B. tiny hands and legs C. protruding stomach D. swollening on the throat

20. One of these is NOT a dietary deficiency disease.

A. Anaemia. B. Goitre. C. Obesity. D. Hepatitis.

21. What is the collective name for wheat, rice, maize and millet?

A. Fruits. B. Legumes. C. Cereals. D. Seeds.

22. Which of the following is NOT a legume?

A. Melon. B. Rye. C. Groundnut. D. Soya beans.

23. The characteristic flavour of meat is derived from its ____ and

A. lactic acid/amino acids. B. vitamins / minerals. C. actin/myosin. D. minerals/extractives.

24. The following are found in the structure of a meat EXCEPT

A. Bones. B. Connective tissues. C. Fats. D. Fibres.

25. The meat derived from the flesh of a matured sheep is called

A. beef. B. lamb. C. mutton. D. veal.

26. Veal is meat gotten from the flesh of

A. cattle. B. calf. C. lamb. D. pig.

27. The internal organs of animal are collectively known as

A.  tirp. B. kidney. C. offal. D. airtch-bone.

28. Development of strong bones and teeth is the function of

A. magnesium. B. phosphorus. C. sulphur.  D. calcium.

29. Sulphur is essential for the formation of connective tissue and growth of _____ and

A.      hair/nails. B. Bones/nerves. C. Strong bones/teeth. D. Tissue/hair.

30. Cow meat is called ________ A. bacon B. beef C. mutton D. pork

31. Mineral elements are classified into two groups namely _____ and

A.      fat/water soluble. B. calcium/magnesium minerals. C. large/little quantities. D. macro/micro elements

32. A burn is 

A. caused by hot liquid injuring the skin. B. an injury caused by dry heat. C. fresh wound caused by any sharp object. D. an injury caused by moist heat.

33. Which of the following is used to test the presence of starch in food?

A. Million’s reagent B. Iodine solution C. Fehling’s solution D. Benedict’s solution

34. Blotting paper test is used to detect the presence of ----- in foodstuff.

A. fat and oil B. carbohydrate C. minerals D. protein

35. The point to consider when planning a suitable kitchen floor include all the following EXCEPT

A. ease of cleaning. B. durability. C. colour. D. non slippery.

36. Which of the following large kitchen equipment should be placed near each other?

A. Cooker and cupboard. B. Freezer and refrigerator. C. Sink and cabinet. D. Cooker and sink.

37. Which of these would not influence the size of an industrial kitchen when planning?

A. Number of worker. B. Amount of money. C. The culture of the society. D. The ventilation required.

38. Which of these cleaning agents is recommended to prevent the blockage of a sink outlet?

A. Iron sponge B. Steel wool. C. Nylon sponge. D. Local sponge.

39. Which of the following kitchen equipment is best used for cooking tough cuts of meat?

A. Omelette pan. B. Pressure cooker. C. Sauce pan. D. Poacher.

40. Accident can be prevented in the kitchen by

A. Cleaning the kitchen equipment. B. Getting rid of pest. C. by keeping sharp objects and knife out of reach of children. D. Cleaning the working tables.

41. One of the following is NOT is a reason for cooking food A. making it indigestible B. kills the bacteria in food C. to preserve it D. develop flavor and improve appearance.

42. Which of these ovens is particularly useful for reheating food?

A. Cement oven. B. Kerosene-tin oven. C. Microwave oven. D. Anthill oven.

43. Safety is maintained in the kitchen by

A. Keeping sharp knife and essential liquid within reach of children. B. Wiping off grease, oil or water from the floor while cooking. C. Always stretching hands across stoves and steaming kettles. D. Improper storing away of cooking liquids at the end of cooking.

44. Which of these accidents are unlikely to occur in a traditional kitchen?

A. Burns and scalds. B. Cuts. C. Falls. D. Electric shocks.

45. A wound caused by moist heat such as steam on the skin is called a

A. Scald. B. Burn. C. Cut D. Dislocation.

46. Which of these kitchen appliances may not be electrified?

A. Blender. B. Mortar and pestle. C. Kettle. D. Stove.

47.Which part of the refrigerator is used to store fresh vegetables?

A. Freezer.  B. Shelves in the floor. C. Upper shelf. D. Bottom shelf.

48. Which of the following is large kitchen equipment?

A. Refrigerator. B. Sauce pan. C. Pastry bowl.  D. Mincer.

49. Working in a traditional kitchen can be strenuous because

A. tools and equipment have a permanent arrangement. B. work has to follow a particular pattern. C. tools and equipment have no definite storage D. the cook has to sit at one place when cooking

50. A comfortable and convenient kitchen should have i good storage facilities ii good ventilation and lighting iii preparation and service area iv sophisticated kitchen equipment and tools

A. I and ii only. B. II and III only. C. II, III and IV only.  D. I, II, and III only.

51. Which of the following are dry heat methods of cooking?

A. Baking, frying and grilling. B. Grilling, stewing and roasting. C. Roasting, boiling and steaming. D. Baking, grilling and roasting.

52. The chemical agents that aid the cleaning and washing of kitchen equipment and utensils are called

A. cleaning agents. B. chemical substances. C. bleaching agent. D. abrasive cleaner.

53. Which of the following causes accidents in the kitchen?

A. Good lightening. B. Lack of concentration. C. Orderliness. D. Use of the right equipment.

54. A first aid box is a/an

A.  box containing essential chemical substances needed to treat accidents in an emergency situations. B. box that contain cooking equipment and utensils. C. equipment box for travelling. D. box that is full of junk for safe keeping.

55. Cuts are fresh wound on the skin caused by

A. blunt object B. hot liquid C. sharp object D. dry heat.

56. The ______ is a treatment given to an injured person before the arrival of a medical personnel.

A. emergency treatment B. medical check-up C. first aid treatment D. second aid treatment

57. Disease caused by the consumption of contaminated food is called food

A. borne disease B. infection C. poisoning D. hygiene.

58. Food poisoning is caused by consumption of

A. pathogenic organism along with the food. B. salmonellosis in the food. C. staphylococcus spp in the food. D. toxin or poison secreted by microorganisms present in the food.

59. The rules and regulations that guide the hygienic handling of food is called

A. Food and drug law. B. Food regulation law. C. Hygienic food law. D. Food sanitation law.

60. The following items are kept in the first aid box EXCEPT

A. absorbent bandage B. Cotton powder C. Disinfectant D. Hydrogen peroxide.

 

 

            SECTION B. THEORY QUESTIONS

            ANSWER ONLY FOUR QUESTIONS.

1a. Define cereals (1mk)

1b. State THREE factors to consider when selecting cereals (3mks)

1c. List FOUR dishes each from cereals (2mks)

1d. Mention FOUR uses of cereals in cooking (4mks)

 

2a. define filleting and milling (4mks)

2b. state six importance of food (6mks)

3a. Define fruits (2mks)

3b. Classify fruits with THREE examples of each class. (5mks)

3c. Highlight the nutritive value of Fruit (3mks)

 

4a. Define vegetables (2mks)

4b. Give TWO examples of the following classes of vegetables i. Roots, ii. Bulbs, iii. Tubers, iv. Stems, v. Leaves (5mks)

4c. State THREE factor to consider when choosing root vegetables (3mks)

 

5a. Define legumes (1mk)

5b. State THREE factors to consider when selecting legumes (3mks)

5c. List FOUR dishes each from legumes (2mks)

5d. Mention four advantages of legumes in cooking (4mks)

 

6a. Define food preparation and cooking (3mks)

6b. State four reasons for cooking food.(4mks)

6c,State three methods of heat transfer. (3mks)