l. The discoloration of green bananas during 6. Food contamination occurs whep micro-
food preparation is caused by organism
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?
(A) Grilling
(B)
29. Thirst, frequent urination, hunger, and
Boiling
(c) Braising
tiredness are symptoms of
(D) Stewing
(A) diabetes
MOST carbohydrates?
(C) high blood pressure
(D) anorexia nervosa
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
(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?
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
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