PAPER 1

Each question is followed by four option lettered A-D

Fill out the correct option for each question and shade
with pencil in the shading sheet given to you.
1. ______ is the state in which food has gone bad and is usually dangerous
to eat
a. Food spoilage
b. Food preservation
c. Food preparation
d. Food control
2. In order for one o stay health, we should observe the following except
a. Eat a balanced meal
b. Avoid drug abuse
c. Not having enough east and sleep
d. Exercise the body daily
3. The single cell organisms larger than bacteria that are found mostly on
sugary food are called_____
a. Foam
b. Moulds
c. Yeast
d. Slimy
4. It is important to practice food laboratory hygiene because ________
a. It prevents food poisoning
b. It causes food spoilage
c. It encourages food contamination
d. None of the above
5. When foods are not handled or treated well after harvesting or
production, results in ______
a. Food spoilage
b. Processing
c. Contamination
d. Preservation
6. What is the correct temperature that frozen food should be kept at?
a. O or lower
 b. 15 or lower
c. 18 or lower
d. 20 or lower
7. Which of the following powers do environmental health officers not
have?
a. Serving loyal notice
b. Providing evidence in court
c. Compiling reports
d. The power of arrest
8. The forceful opening on the skin caused by knives or any sharp object is
termed as ______
a. Burns
b. Scalds
c. Cut
d. Bruises
9. If there is a fire outbreak on the laboratory, what are the right steps that
should be taken?
a. Use fire extinguishers
b. Wait for someone to come
c. Shut off the gas and electricity if you know how to
d. Shutoff the gas and electricity if only you can, exit the building, pull
fire alarm and call public safety
10.A situation in which something happens unexpectedly or unintentionally
which may cause injury, damage or death is known as ________
a. Safety
b. Accident
c. Unhygienic behavior
d. Coincidence
11.Staying healthy is the steps taken to improve one’s _________
physically, mentally and ________
a. Lifestyle and wellbeing
b. Wellbeing and lifestyle
c. Lifestyle and safety
d. Spiritual life
12.The following are ways of minimizing an accident in the workshop/food
laboratory except
a. Do not put your into a machine when in motion
 b. Adhere to all safety rules and regulation
c. Using wet cloth to hold hot pans
d. Be attentive and concentrative on your work
13.There is increase in pour environmental health issues because of
population increase ______
a. Improving afforestation in our industries
b. Urbanization and development of industries
c. Increase in development projects
d. Increasing birth
14. The process of keeping food for longer periods of time by giving it a
special treatment is known as ____________
a. Food storage
b. Cooking food
c. Protection
d. Preservation of food
15.Bacteria can cause harm ton the body by producing certain substances
called _________
a. Toxins
b. Infections
c. Enzyme action
d. Moulds
16.Insufficient lighting and ventilation cause accident in the food _____ or
_____
a. Health or workshop
b. Laboratory or workshop
c. Laboratory or health
d. Shop or school
17.Career technology is a subject that deals with the use of ______ and
______ to solve everyday problem.
a. Innovation and skill
b. Struggle and skill
c. Protection and innovation
d. Knowledge and work.
18.Working for a longtime and standing in poor ventilate kitchen may lead
to ____________
a. Shock
b. Fainting
 c. Fall
d. Nose bleeding
19.If a person does not eat a lot of dietary fiber, he may suffer from
_________
a. Diarrhea
b. Headache
c. Constipation
d. Anaemia
20.Food commodities are the major ingredients used for cooking ______
a. Stew
b. Food
c. Banku
d. Soup
21.Which of the following are the nutrients found in meal?
a. Proteins of the biological value
b. Saturated fats and salts
c. Saturated fats and oil
d. B-group vitamins
22.Using tenderizers such as lemon juice, tomatoes, juice and ______ can
help to bring down proteins in meat
a. Beetroot
b. Vinegar
c. Pawpaw juice
d. Ginger juice
23.This is taking in a harmful substance that is injurious to health.
a. Sprain
b. Poison
c. Juice
d. Drink
24.The following are not the function of the environmental health institutes
except
a. Proper disposal of liquid and solid waste
b. Poor hygiene and sanitation
c. Poor ventilation
d. Provision of unclean water
25._______ occurs when liquid and solid waste are not properly disposed
off but carelessly thrown on the land
 a. Air pollution
b. Water pollution
c. Land pollution
d. Space pollution
26.The process of adding water to quicken lime is known as _______
a. Quacking
b. Slaking
c. Slurring
d. Clay
27.Another name for cement is bind mate or _______
a. Binder
b. Clinken
c. Slurry
d. Clay
28.A transparent material is seen-through. What is it’s opposite called?
a. Block
b. Hidden
c. Opaque
d. Solid
29.The fastest method of removing moisture content from fresh log or
timber is known as _____
a. Kiln seasoning
b. Air seasoning
c. Shrinkage
d. Bending
30.Wood is ______ by insects and fungi
a) Dissolved
b) Discoloured
c) Corroded
d) Attacked

31.Many plastics becomes __________ with age.

a. Liquid
b. Rough
c. Discoloured
d. Rubbery
32.The full meaning of LED is _______
 a. Light emitting diode
b. Light emitting diode
c. Light emotion diode
d. Light emission diode
33.What does the abbreviation PVC stand for?
a. Polyvinyl chlorine
b. Polyvinyl chloride
c. Popvinyl chloride
d. Pipevine chlorine
34.Food is eaten by all living things for the sustenance of _______
a. Death
b. Suffering
c. Life
d. Work
35.What property of nylon re makes it suitable to use for making clothing?
a. It doesn’t rust
b. It’s resistance to water and tear
c. It’s very strong
d. It’s a weak fabric
36.__________ comes from the trunks and branches of trees.
a. Wood
b. Plastic
e) Glass
f) Ceramics
37.All the following are cotton fabrics except
a. Graybaft
b. Calico
c. Nylon
d. Satin
38.One of the following is made from backed clay
a. Plastics
b. Ceramics
c. Glass
d. Metals
39.Chairs are made from
a. Polyester resin
b. Acrylic
 c. Epoxy resins
d. Polythene
40.An example of alloy is ______________
a. Aluminum
b. Tin
c. Copper
d. Bronze
SECTION B
1. Ama is in class five and a student of Amel international school.
She is suffering from bad breath and body odour
i. Suggest three (3) ways Ama should do to prevent such
problem.
ii. List six (6) personal care products for Ama
1b. Describe how to care for the following:
i. Finger nails
ii. Teeth/mouth
iii. Hair
2. As a student given the opportunity to speak in an occasion on
personal hygiene, explain
i. The proper hand washing technique
ii. Personal hygiene mistakes people make
iii. Three effects of poor personal hygiene
3. Discuss the importance of hand washing prevent disease
transmission.