Inter command

Promotion examination 2019/2020

Food and nutrition

1. Blanching is a form of heat treatment for (a) Yam (b) Rice (c) Vegetable (d) Pepper
(e) Banana
2. The non-alcoholic beverage prepared by infusion is (a) Wine (b)Tea (c) Cocoa drink
(d) Egg lip (e) Beer
3. The special characteristic flavor of herbs and spices are due to presence of (a) Fruit oil
(b) Volatile oil (c) Essential oil (d) Emulsified oil (e) Good oil
4. Finger foods as served on occasions as (a) Cocktail parties (b) Wedding parties (c) Buffer
parties (d) Birthday parties (e) Burial parties
5. Another name for vitamin C is (a) citric acid (b) ascorbic acid (c) nitric acid (d) aspartic acid
(e) amino acid
6. A stimulant present in coffee is (a) the bromine (b) fluorine (c) caffeine (d) thiamine
(e) casein
7. Which of these is a nourishing drink? (a) tea (b) fanta (c) lemonade (d) instant coffee
(e) cocoa drink
8. Which of the following kitchen equipment is not a cutlery? (a) fork (b) table spoon (c) tea
spoon (d) table knife (e) palate knife
9. Which of the following is rich in iron? (a) intestine (b) tongue (c) tape (d) liver (e) tail
10. Food deteriorates because it contains (a) additives (b) salt (c) sugar (d) micro-organism
(e) vinegar
11. Herbs and spices are used in order to (a) improve the taste of the food (b) act as tenderizer
(c) improve the color of the food (d) help the food cook well (e) to steam the food.
12. A kitchen can be described as (a) store for food (b) store for kitchen utensils (c) workshop
where food is prepared (d) sweeten the foods (e) change the flavor of the food
13. Raising agent are used to aerate cake and bread because they (a) increase the taste of the
foods (b) expand on heating (c) color the foods (d) sweeten the foods (e) change the flavor
of the foods
14. Palm wine as a raising agent is used in (a) meat pies (b) bread (c) muffins (d) fish roll
(e) wedding cake
15. The main large equipment needed in the kitchen consist of (a) saucepan, refrigerator, sink
and cupboard (b) bowls, kerosene, stove, refrigerator and mixer (c) cooker, sink,
refrigerator and work table (d) chopping board, electric cooker, water pots and saucepan
(e) plates, spoon, strainers, pestle and mortar.
16. Which of the following will aid fermentation of yeast in bread making? (a) sugar, warmth,
moisture (b) stream, salt, margarine (c) egg, hot water, sugar (d) warmth, flour, salt (e)
plates, spoons, strainers, pestle and mortar
17. Which of the following fruits is not a citrus fruit? (a) lemon (b) orange (c) guava
(d) tangerine (e) water leaves
18. S good example of a deep fat frying is making of (a) pan cake (b) scrambled eggs
(c) doughnuts (d) flap jacks (e) fried eggs
19. Which of the following is not true of the frying method? (a) it is a quick method of cooking
(b) food is easily digested (c) it is an attractive method (d) it requires much attention (c) it is
an attractive method (d) it requires much attention (e) food looks very appetizing
20. The breaking down of food in the body is known as (a) absorption (b) reduction
(c) digestion (d) conduction (e) metabolism
21. When buying tinned food, it is essential to check? (a) money available and number of
people to cater for (b) expiry date and condition of the tin (c) types of cleanliness of the
shop (d) size and weight of the tin (e) weight and condition of the tin
22. The suitable dish for a strict vegetarian is (a) rice and beans with fried eggs (b) pounded
yam, bony fish and spinach (c) mashed beans with pepper sauce (d) yam with scramble
eggs (e) pottage and fried snail
23. The chemical substance present in food are called (a) atom (b) nutrients (c) elements (d)
solution (e) chloride
24. Which of the following nutrients help to form hemoglobin (a) calcium (b) iron (c) niacin
(d) vitamin A (e) protein
25. For sodium restricted diet, one should use (a) less fat (b) wild pepper (c) less salt (d) no
onion (e) less sugar
26. Which of the following term does not apply to nutrition (a) metabolism (b) renovation (c)
calories (d) digestion (e) absorption
27. Heat energy is measured in (a) kilometers (b) grams (c) calories (d) pounds (e) meter
28. Which of the following should be done first when storing vegetables? (a) cut (b) dry
(c) wash (d) freeze (e) bottle
29. The change which occurs when a slice of bread is toasted? (a) gelatinization
(b) crystallization (c) dextrinization (d) carbonization (e) sterilization
30. The end product of protein after digestion is (a) lactic acid (b) hydrochloric acid (c)
ascorbic acid (d) fatty acid (e) amino acid
31. The most suitable method of cooking meals for invalids is (a) roasting (b) frying (c)
streaming (d) baking (e) grilling
32. The powder derived from wheat is called (a) yam balls (b) eggs (c) flour (d) baking powder
(e) yeast
33. Which of the following requires an oven for cooking (a) bread (b) yam fish balls (c) duff
(d) dodo (e) nut
34. Which of the following is the first aid treatment for a cut? (a) stop bleeding by applying
pressure over the wound (b) apply a piece of cotton wool (c) apply acrifilavine solution
(d) bandage the wound (e) applied ointment
35. The digestion of protein begin in (a) mouth (b) stomach (c) intestine (d) duodenum
(e) large intestine
36. Gluten is the protein in (a) egg white (b) wheat flour (c) milk (d) meat (e) garri
37. A very light mixture made with well beaten eggs that may be a sweet or savory dish is
(a) omelet (b) pudding (c) flan (d) soufflés (e) snacks
38. Planning the family budget involves (a) buying on impulse (b) planning on nutritive values
of food (c) purchasing a lot of storage facilities (d) planning on how income can meet family
needs (e) buying without pricing
39. The liquid in which bones, vegetables and meat scraps have been cooked is called (a) stock
(b) extractive (c) solution (d) gelatin (e) gelucin
40. Which of the following is a suitable accompaniment to meat balls? (a) pap (b) bread sauce
(c) macroni (d) mint sauce (e) mixed sauce
41. Which of the following method are used for cooking egg? (i) Boiling (ii) poaching
(iii) basting (iv) grilling
a) L and ll only b. Ll and lll only c. Ll and lv only (d) lll and lv only (e) l, ll, and lv only
42. In plate service (a) the whole meal is served on a plate at the table (b) the food is dished
out into the plate in the kitchen (c) some of the foods are served at the table by the hostess
at the table (d) all food is served at the table by the hostess (e) a part of the meal is served
on a plate from the kitchen
43. Food decay is caused by (a) sugar (b) salt (c) heat (d) bacteria (e) freezing
44. Which of the following is an advantage of bulk purchasing (a) it is more expensive (b) it
protects the home maker from price fluctuation (c) it is too monotonous (d) perishable
foods still retain their freshness
45. The first step in organizing a celebration where guests will be invited is (a) cooking the food
(b) counting the plates (c) planning the party calling the guests (d) calling the guests (e)
calling the planner
46. An egg dish containing tomatoes onions and pepper is called (a) fried egg (b) poached egg
(c) scrambled egg (d) savory omelets (e) omelet
47. Which of the following factors must be borne in mind when buying food in bulk? (i) storage
space in the house (ii) container for buying the food in the market (iii) value for money
spent
a) l and lll only b) l and ll only c) lll only d) I only e) ll and lll only
48. A common leafy vegetable is a) cauliflower b) garden egg c) lattices d) carrot e) cucumber
49. The term reachauffe refers to a) poached chicken b) fried foods c) reheated foods
e) smoked food
50. Which of the following affects food habits (a) height (b) complexion (c) superstitious and
taboos (d) family background and height (e) length
51. Which of the following method of cake making would be suitable for a cake with these
ingredients? 3 eggs; 75g sugar; 75g flour (a) creaming (b) rubbing (c) whisking (d) melting
(e) creaming and rubbing
52. Collective name for liver, kidney and tongue is (a) meat (b) trotter (c) offal (d) bacon
(e) stripe
53. Food spoilages is primarily caused by (a) enzymes (b) microorganisms (c) spores (d) moulds
(e) bacteria
54. The success of cake making depends on the (a) quantity of fat (b) accurate measurement of
ingredients (c) accurate number of eggs and method used (d) quantity of the rising agent
quantity of salt
55. Poor vision can be caused by inadequacy of? (a) vitamin C (b) magnesium (c) vitamin D and
K (d) vitamin K (e) Vitamin A
56. The mostly used pastry is (a) short crust pastry (b) suet pastry (c) flaky pastry (d) rough
puff pastry (e) dough
57. Which of the following are special occasions (i) wedding ceremonies (ii) birthday parties (iii)
naming ceremonies (iv) family lunch
a) l, ll and lll only b) l and ll only c) l and lll only d) l and iv e) ll and ll only
58. High intake of iron-rich foods during pregnancy prevents (a) pellagra (b) beriberi (c) scurvy
(d) anemia (e) kwashiorkor
59. Common household pests include (a) chicken (b) grasshopper (c) cockroach (d) spider
(e) turkey
60. The use of pressure cooker will save (a) time, money and flavor (b) energy (c) time, fuel
and money (d) food, money and energy (e) energy, food, and fuel .

ESSAY QUESTION

1. State the functions each of the following

i. Protein ii. Carbohydrate iii. Vitamin
a. List four qualities of a good guest
2. List four types of flour used on cooking
a. Define the following
i. Food habit ii. Beverages iii. Table manner iv. Food preservation
3. List six factors to be considered in choosing kitchen equipment.
a. Mention four labour saving devices.
4. What is balance diet?
a. Mention eight points to consider when planning meals for a special occasion.
5. Explain the followings
i. Adulteration ii. Consumer iii. Credit iv. Hire purchase
6. What is food budgeting?
a. Mention 5 factors to be considered when preparing food budget
 JOINT NAEC SS2 EXAMINATION

2019/2020 ACADEMIC SESSION

FOOD AND NUTRITION

MARKING SCHEME

Section A Objective ( ½ marks each)

1. C 31.
2. B 32. C
3. B 33. C
4. A 34. A
5. A 35. A
6. C 36. B
7. E 37. A
8. E 38. D
9. D 39. A
10. D 40. D
11. E 41. A
12. C 42. A
13. B 43. D
14. B 44. B
15. C 45. C
16. B 46. C
17. E 47. A
18. C 48. C
19. B 49. C
20. C 50. C
21. B 51. B
22. C 52. C
23. B 53. B
24. B 54. B
25. C 55. E
26. B 56. A
27. C 57. D
28. C 58. C
29. C 59. C
30. E 60. C

SECTION B

1. Functions of the following terms

i. Protein.
a. Promote growth
b. Repair worn out tissues
 c. Serve as source of energy the absence of carbohydrates and fats
d. Build hormones that assist in regulation of body processes
ii. Carbohydrate
a. Serve as source of energy and heat to the body
b. It spare protein hence prevent wastage
c. Assist in complete oxidation of fats in the body
iii. Vitamins
a. Promote appetite and growth
b. Prevent nervous disease (beriberi)
c. Help in the formation of red blood cells and antibodies
d. Promote healing of wounds and prevent infections.
e. Assist in the functioning of adrenal gland
a. Qualities of a good guest
i. Respond to invitation
ii. He or she does not arrive late to event
iii. Do not distract other guests
iv. Apologize to the host for being late
2. Four types of flours in cookery
i. Composite flour
ii. Self raising
iii. All purpose
iv. Whole wheat
v. Soft wheat
vi. Pastry flour
a. Define the following
i. Food habit:- it is an established way of doing things on a regular basis
ii. Beverages:- these are fluids from the water consumed both as stimulant
that may be alcoholic and non-alcoholic
iii. Table manner:- this involves the behavior of a quest at a table when eating.
iv. Food perseveration is the ways of preserving food from getting spoil
3. Six factors to consider in choosing kittening equipments
i. Money available income
ii. Durability
iii. Nature of food to be cooked
iv. Family size
v. Size of the kitchen
vi. Skill of the user
a. Four labour saving devices
vii. Food mixer
viii. Masher
ix. Blender
x. Food slicer (vegetable)
4. What is balance diet?
i. Balance diet is a diet that contains all the nutrients in the required
proportion
 a. Eight factors/ things to consider when planning meals for special occasion.
i. Money available
ii. Purpose of occasion (type)
iii. Locality
iv. Foods in season
v. Age of guests
vi. Tools and equipment for food preparation and serve
vii. Status of guest
viii. Cost of food
ix. Time and date of occasion
x. Space available
xi. Number of courses to be served
5. Explain the following terms:
i. Adulteration:- is the practice of using inferior is the practice of using inferior
or bad raw materials in the production of a product with a view of
maximizing profit and deceiving or cheating the consumer
ii. Consumer:- is a person that buys goods for the purpose that buys goods for
the purpose of using them.
iii. Credit purchase:- is part of the cost of production paid with a promise that
the balance will be paid at one
iv. Hire purchase:- is the agreement between a buyer and a seller certain
proportion of the cost of a product is deposited and the balance is expected
to be paid on regular installment basis
a. Consumer education:- is the enlightenment program that create awareness to the
people about their rights.
6. What is food budgeting:- is the process of planning and preparing a food budget.
a. Factors to consider when preparing food budget.
i. Type of food In season
ii. Availability of ingredients
iii. Nutritive requirement of the family
iv. Taste of the family
v. Size of the family
vi. Health condition / age group of the family
vii. The price of commodities in different market.