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CSEC F&N P1-03

l. The discoloration of green bananas during 6. Food contamination occurs whep micro-
food preparation is caused by organism

(A) bacterial activity (A) destoy enzlmes quickly


(B) enzyme action
CB) develop urcavory smells
(C) moisture loss (c) multiply rapidly
(D) the presence of iron (D) transfer faeces to food

2. Tara's bottle ofjam had crystallized. This 7. John ate pork that was NOT properly
could be due to cooked. He began to vomit and complain of
stomach ache. His symptoms were most
(A) incorrect storage
(B) poor quality fruit
. likely caused by
(c) too little sugar (A) clostridium botulinum
(D) too much sugar (B) closffidium perfringens
(c) salmonella
(D) yeast
3. Which of the following factors are important
in the prevention offood-borne illnesses?
8. The MAIN reason for preseruing food is to
i. Storage offood
ii. Cooking methods (A) avoid waste
iii.Waste disposal (B) develop its flavor
iv. Personal hygrene (c) improve its appearance
(D) retain its nutrients
(A) ii and iv only
(B) iii and iv only
(C) i, ii and iii only 9- Freezing is a preservation method that
(D) i, ii, iii and iv
(A) accelerates enzyme activity
(B) destroys spoilage organisms
4. Which one of the following foods may show (C) kills pathogenic organisms
noticeable shrinkage when dehydrated? (D) retards microbial growth

(A) Bananas
(B) Mango 10. Mary made a bottle of pineapple jam. She
(c) Paw Paw noticed that it was poorly set. Which of the
(D) Pineapple following factors may have contributed to
the consistency of the jam?

5. Which of the following conditions is caused i. Insufficient sugax was added


by contamination of food? ii. Lime was added.
ill. The Auirc contained insufficient
(A) Constipatioq anemia, nausea pectin.
(B) Dysentery, Escherichia coli, iv. The fruits were damaged
vomiting
(C) Gastro enteritis, choler4 narlsea (A) i and iii only'
(D) Typhoid, fever, diarrhea (B) ii and iii onty
(C) iii and iv only
(D) ii, iii and iv only

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11. Which of the following conditions (A) Canning


will contribute to the spoilage of (B) Drying
food? (C) Freezing
(D) Pickling
i. Incomplete thawing and cooking of
food 16. Which of the following processes does NOT
ii. Improper storage of food affect the nutritive value of frozen pigeon
iii. Leaving cooked foods unrefrigerated peas?
for long periods
iv. Constant reheating leftover foods. (A) Harvesting practices
(B) Method of blanching
(A) i and ii only (C) Packing material used
(B) ii and iii only (D) Storage time before processing
(C) i, ii and iv only
(D) i, ii, iii and iv
17. Dip a clean, dry wooden spoon into a jelly
12. The preservative that draws moisture from Allow to cool lightly. Let jelly run gently
meat by osmotic action is over the side of the spoon. The statement
above refer to the
(A) alcohol
(B) citric acid (A) cold plate test
(c) salt (B) flake test
(D) vinegar (c) thermometer test
CD) wrinkle test
13. Some ripe fruit may form a gel when
boiled with sugar because of the
presence of 18. Vegetables and fruits are blanched before
freezing in order to
(A) acid
(B) gelatin (A) ensure that they remain firm
(c) pectin (B) kill bacteria and stop enz1yrlire action
(D) starch (C) prevent ice crystals from forming
(D) retain flavor in the food

14. Which one of the following statements


BEST describes food additives? 19. The MAIN cause of food spoilage is

(A) Agents which improve the (A) oxidation


nutritive value of foods (B) rancidity
(B) Chemicals which prevent foods (c) the action of enzrymes
from deteriorating (D) the action of micro-organisms
(C) Flavorings, which improve the
attractiveness of foods without
misleading the buyer. 20. Fruits must be thoroughly cooked when
(D) Substances which improve the making jam in order to
appearance, taste and freshness
offoods. i. improve the colour
ii. soften the fruit
15. Which one of the following is the BEST iii. preventcrystallization
method for a housewife to preserve a iv. extract pectin
surplus of cucumbers?

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(A) i and ii only 26. Which of the following guidelines is NOT


(B) ii and iii only appropriate for feeding a toddler?
(C) ii and iv only
(D) i, ii and iv only
(A) Give a second helping if necessary
27 Which one of the following processes (B) Allow plenty of time for meals.
does NOT affect the nutritive value of (C) Inffoduce spicy foods occasionally
frozen string beans? (D) hepare small and attractive portions.

(A) Harvestingpractices 27. People suffering from hypertension should


(B) Storage time before processing avoid.
(C) Method of blanching
(D) Package material used (A) Skim milk, pork, green beans
(B) Lettuce, fistr, carrots
22. Human beings CANNOT digest (C) Coconut water, spinach, pumpkin
(D) Bacorq margarine, sausage
(A) lipids
(B) starches 28. To which food group does channa belong?
(c) proteins
(D) cellulose (A) Food from animals
(B) Legumes
23 is a slow, moist (C) Green vegetables
method of cooking. (D) Fruits

(A) Grilling
(B)
29. Thirst, frequent urination, hunger, and
Boiling
(c) Braising
tiredness are symptoms of
(D) Stewing
(A) diabetes

24 Which ofthe following foods supplies the


(B) anaemia

MOST carbohydrates?
(C) high blood pressure
(D) anorexia nervosa

(A) Curry chicken 30. Which one of the following groups of


(B) Beef burger foods is MOST suitable for an obese
(C) Yam pie person?
(D) Split pea pie
(A) Fried fistU boiled rice, peanut punch
25. Eggs, fish, split- peas, cheese. ALL of these
(B) Grilled fistu steamed vegetables,
foods are excellent sources of
sponge cake.
(c) Lamb stew, creamed bread fruit,
(A) protein
chocolate cake
(B) lron
(D) Steamed fisfu , fried potato chips,
(c) carbohydrate
ice cream
(D) fat

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31 Which of the following is an unsafe 36. A filtet of fish, though appetizing, was
practice in the kitchen? unsafe to eat because ofspoilage resulting
from
(A) Using sharp knives carefully
(B) Tuming long pot- handles away (A) yeast growth
from flame (B) rancidity
(c) Allowing enough gas to flow before (C) bacterial growth
striking match (D) mould growth
(D) Using non- flammable aprons when
cooking. 37 "Single units of sugar." This statement
BEST describes
32 Obesity is described as
(A) monosaccharide
(A) Less than 10% ideal body weight (B) disaccharides
(B) Less than 20%oideal body weight (c) starches
(c) More than 10% ideal body weight (D) polysaccharides
(D) More than 2D%oideal body weigh

33. What is the MOST suitable product for 38 Which ofthe following symptoms are
doughnuts? MOST commonly associated with food
ftring
poisoning?
(A) Margarine
(B) Butter (A) Headache and cramps
(C) Com oil
(B) Stomach pains and diarrhoea
(D) Ground nut oil
(C) Fever and fainting
(D) Dizziness and chills
34. The main nutrient fbund in the food
group, food from animals is? 39 Patients with high blood sugar are often
advised to

(A) Protein
(B) Vitamins (A) lower their salt intake
(C) Fats
(B) reduce their sugar intake

(D) Carbohydrates
(C) take insulin
(D) increase their calorie intake

35 The level of sugar in the blood is partly


40. Dietary fiber prevents?
confolled by
(A) Colds
(B) Constipation
(A) saliva
(B)
(c) Fainting
bile
(D) Headaches
(c) pepsin
(D) insulin

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4t How many cups of flour are equivalent to l. Advertising


l00grams? ii. Peer Pressure
iii. Desire to eat healthy foods
(A) I iv. . Available income
(B) 2
(c) J (A) i and ii only
(D) 4 (B) iii only
(C) iv only
42. Your cake batter requires I cup of milk. (D) i and iv only
This is equivalent to
47. Which of the following combination of
(A) 2 fluid ounces . foods provide the BEST variety of texture
and colour?
(B) 4 fluid ounces
(C) 8 fluid ounces (A) Grated carrots, sliced beets,
(D) l2fluid ounces shredded cabbage and cucumber
(B) Sliced beet, squash, string beans
43. Foods from the'staples' food groups are: and sweet peppers
(C) A bed of lettuce, sliced cucumber,
(A) Milk, eggs, cheese
(D)
cauliflower and chopped celery
Lettuce and bean salad with French
(B) Lettuce, bodi, ca:rots
dressing
(C) Commeal, rice, oats
(D) Butter, margarine, oil 48 Yeast grows MOST rapidly on foods that
are
44. You have a limited period for preparing a
sponge mixture using 3oz (75 grams) of (A) fresh
flour. Which of the following pieces of
(B) fatty
(C) sugary
equipment is MOST suitable for use? (D) spicy
(A) Blender 49 Which of the following foods is NOT a
(B) Hand mixer cereal?
(c) Rotary beater
(D) Food processor
(A) Sago
(B) Rice
(C) Wheat
45. The MAIN cause of food spoilage is (D) Barley

(A) the action of enzymes 50. When a boiled egg- custard curdles, the
(B) oxidation protein molecules have been
(C) rancidity
(D) the action of micro- organisms
(A) denatured
(B) bonded
(C) coiled
46. Which of the following factors greatly (D) dextrinized
influence(s) the food choices of
adolescents?

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6

51 Which one of the following utensils is the 56. One of the functions of a customer
BEST choice for making a stew? association is to help consumers to

(A) A heavy iron pot (A) get value for money


(B) A light sauce pan (B) pay for goods bought
(C) An enamel pot (C) buy foods that are cheap
(D) An aluminum sauce pan (D) choose and prepare meals correctly

52. Iron is important to the body because it 57 Which of the following occurs when an
egg is boiled for three minutes?
(A) supplies the body with heat and
energy (A) The protein coagulates
(B) helps in the formation of bones and (B) The yolk becomes hard
teeth (C) Vitamins A and D are destroyed
(C) aids in the formation of (D) The colour around the yolk
haemoglobin darkens
(D) is essential for the proper
functioning ofthe thyroid gland 58 Which ofthe following group of herbs
and spices is MOST suitable for making a
53 Which of the following combinations of bouquet garni?
foods will provide the BEST quality
protein? (A) Cloves, ginger, thyme, celery
(B) Cinnamon, nutmeg, cloves, mace
(A) Ochro and rice (C) Bay leaves, thyme, celery, parsley
(B) Rice and peas (D) Chive, black pepper, parsley,
(C) Commeal and ochro paprika
(D) Bread and jam
59. Excessive amounts of sodium salts in the
54. Which of the following instructions for diet can increase a person's risk of
the care and use ofthe blender is (A) dry skin
INCORRECT? (B) sore gums
(C) hypotension
(A) Run the motor for short period (D) hypertension
(B) Rinse the goblet after use
(c) Wash the goblet with warm water 60. What is the BEST definition of the term a
and detergent la carte?
(D) Immerse the motor unit in warm (A) Meal at a fixed price
water to wash (B) List of dishes served at a meal
(C) Choice of individually -priced
55. Ifa gas leak is suspected in your kitchen dished on a menu
the BEST procedure is to (D) Meal at which guests serve
themselves
(A) have a gas company technician
check outlets immediately
(B) apply a soapy solution to repair the
leak
(C) examine the cylinder of gas for a
faulty valve
(D) have safety taps fitted to your
cooker

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