PAPER 1
THEORY
SECTION A
Answer all the questions in this section.
1. The figure below shows table laying.
Study it carefully and answer questions that follow.
image
(i) How many courses of the meal does the above figure cater for?
(ii) Name the following items in the figure above:
(a) ................................................... (e) ..........................................
(b) ................................................... (f) ..........................................
(c) .................................................. (g) ..........................................
(d) ................................................... (h) ..........................................
(iii) Give reasons why "f" is put on the left but "d" and "e" on the right.
(iv) Briefly explain the importance of the following as shown in the diagram:
"b" ....................................................................................................
"d" ...................................................................................................
"f" ....................................................................................................
"g" ....................................................................................................
"h" .............................................................................................................
"I" ...............................................................................................................
"j" ..............................................................................................................
(v) Indicate on the diagram where you would place the tumbler and the centre piece.
Write the correct answer A, B, C and D against each question in the box on the right hand side of each question.
2. Tilapia can be classified as .......................................fish.
A. White.
B. Oily.
C. Shell.
D. Crustacean.
3. Digestion takes place at the temperature of
A. 200C
B. 370C
C. 450C
D. 1000C
4. Baking powder is the same as
A. Sodium hydrogen carbonate.
B. Potassium hydrogen tartarate.
C. Tartaric acid.
D. Sodium hydrogen tartarate.
5. Carotene can be converted to vitamin A in the
A. Stomach.
B. Pancreatic duct.
C. Kidneys.
D. Small intestine.
6. What vitamin among the ones listed below is likely to be lacking in milk?
A. Vitamin D
B. Vitamin C
C. Vitamin B
D. Vitamin A
7. Which of the reactions below is responsible for the brown color in freshly peeled potatoes?
A. Oxidation.
B. Hydration.
C. Hydrogenation.
D. Rancidity.
8. Vegetables are best eaten raw in order to
A. Be digested easily
B. Satisfy hunger since they are bulky
C. Give full value of vitamins and minerals.
D. Preserve their color and flavor.
9. Which one of the following is not a symptom of kwashiorkor?
A. Distended stomach.
B. Dark skin.
C. Weight loss.
D. Stunted growth.
10. Obesity is caused by eating foods rich in
(i) Fats and carbohydrates.
(ii) Carbohydrates and mineral elements.
(iii) Carbohydrates and proteins.
(iv) Carbohydrates and vitamins.
A. (i) and (ii)
B. (ii) and (iv)
C. (i) and (iii)
D. (iii) and (iv)
11. The chemical composition of proteins is different from that of other nutrients due to the content of
A. Carbon
B. Hydrogen
C. Nitrogen
D. Oxygen
12. Cooking of protein foods should be started at high temperatures because this
A. Increase the speed of cooking.
B. Coagulates the surface protein to seal off extractives.
C. Extracts as much nutrients as possible from the food.
D. Kills the germs easily and quickly.
13. Which one of the following sets of enzymes is responsible for protein hydrolysis?
A. Erypsin, pepsin and maltase.
B. Lactase, rennin and maltase.
C. Bile, lipase and pepsin.
D. Erypsin, rennin and pepsin.
14. Deficiency of iodine in the diet would lead to
A. Lack of energy
B. Mental retardation.
C. Enlargement of the thyroid gland.
D. Proper physical development.
15. Which factor inhibits the absorption of minerals in flour?
A. Oxalic acid
B. Physic acid
C. Folic acid
D. Ascorbic acid.
16. The difference between a freezer and a refrigerator is that a
A. Freezer is bigger than a refrigerator.
B. Freezer operates in minus degrees while a refrigerator can be above 00C.
C. Freezer is cheaper than a refrigerator therefore many people can afford it.
D. Refrigerator can be used to preserve a wider variety of food than a freezer.
17. The nutrients which are used in the clotting of blood are
A. Calcium and iron.
B. Calcium and protein.
C. Iron and protein.
D. Iron and vitamin C.
18. After absorption from the alimentary canal, nutrients are carried to the liver by the
A. Pancreatic duct
B. Bile duct
C. Jejunum
D. Hepatic portal vein
19. The milky appearance of the lacteals is due to
A. Minute globules of neutral fat shed into the system.
B. The presence of large numbers of white cells.
C. Anaemia after recovering from fever.
D. The presence of bilirubin.
20. A fruit cake becomes dry when;-
A. The mixture is too stiff.
B. It is baked in too hot an oven.
C. The tin is insufficiently lined and greased.
D. Too much liquid is used.
21. When cotton seed oil is boiled with caustic soda together with salt, the process is known as
A. Decomposition.
B. Saponification.
C. Destination.
D. Caramelisation.
SECTION B
Answer one question from this section.
22.a) Discuss the importance of proteins in the diet.
b) State the properties of proteins.
c) Briefly discuss the digestion of milk.
23. a) Differentiate between saturated and unsaturated fats.
b) State the functions of lipids in the diet.
c) Outline the properties of fats and oils.
d) Name the three essential fatty acids.
SECTION C
Answer two questions from this section.
24. a) What are the differences between a pressure cooker and an electric cooker?
b) Outline the advantages and disadvantages of using a pressure cooker.
25. a) What are the causes of food contamination?
b) Discuss the rules you would follow as a housewife when preparing and cooking food to prevent the spread of diseases.
c) Name four dishes which are easily infected by food poisoning bacteria.
26. Write short notes on the following;-
a) Balanced meal.
b) Convenience foods.
c) Simmering.
d) Garnishing.
27. a) Discuss the points you would consider when choosing ingredients for making short crust pastry.
b) Outline the different methods for incorporating the fat into flour in pastry making.
c) What are the general rules for pastry making?