PAPER 1

THEORY

SECTION A

Answer all the questions in this section.

1. a) Give four economic values of carbohydrates foods.

(i) ...................................................................................................................

(ii) ..................................................................................................................

(iii) ..................................................................................................................

(iv) ..................................................................................................................

b) List five factors which should be taken into account when planning a meal.

(i) ......................................................................................................................

(ii) ....................................................................................................................

(iii) .......................................................................................................................

(iv)......................................................................................................................

(v) ................................................................................................................

c) What do you understand by "deficiency disease"?

d) Give two examples of deficiency diseases.

(i) ........................................................................................................................

(ii) .......................................................................................................................

e) State four ways of ensuring safety in the kitchen.

(i) .......................................................................................................................

(ii) .....................................................................................................................

(iii) ..................................................................................................................

(iv) ..................................................................................................................

f) List advantages of having a garden of fruits and vegetables at home.

(i) ....................................................................................................................

(ii) ...................................................................................................................

(iii) ...................................................................................................................

(iv) .....................................................................................................................

Write the correct answer A, B, C or D in the box on the right hand side of each question.

2. What do you understand by the term staple food?

A. The food which is plentiful and cheaper to buy.

B. The food crop that grows best in the climate and soil in the community.

C. Cereals, fruits and vegetables in the community.

D. Rich sources of starch of starch which from the bulk in the diet of community diet.

3. Which one of the following is not a natural source of fiber in the diet?

A. Vegetables.

B. Porridge.

C. Fruit.

D. Whole grain cereals.

4. Why is it important to know the nutrient content of a wide range of foods? To

A. Be able to plan meals properly.

B. Be able to identify foods of high nutrient density.

C. Gain more interest in the various foods.

D. Know the good source of a particular nutrient.

5. The distinction between macro and micro nutrients is based on their

A. Value in the body.

B. Quantities present naturally in foods.

C. Ease of utilization by the body.

D. Quantity required by the body.

6. The process by which chemical food substances are built up into complex substances in the body is called

A. Hydrolysis.

B. Catabolism.

C. Anabolism.

D. Respiration.

7. Which of the following is not a method of tendering meat?

A. Mincing.

B. Beating.

C. Brushing with lemon juice.

D. Brushing with bicarbonate of soda.

8. Which of the following is not used in the production of cheese?

A. Bacteria.

B. Ascorbic acid.

C. Rennet.

D. Lactic acid.

9. Which of the following is not a method of incorporating fat when making pastry dough?

A. Adding in small flakes to the paste and rolling.

B. Putting all the ingredients into a bowl and mixing with a fork.

C. Creaming fat and sugar and folding the flour gradually.

D. Rubbing into the flour.

10. The basic ingredients for making pastry are:

A. Water, sugar and flour.

B. Flour, sugar and margarine.

C. Flour, margarine and water.

D. Margarine, flour and salt.

11. Which of the following is not a result of gastro - intestinal tract hydrolysis?

A. Fatty acids and glycerol.

B. Amino acids.

C. Pepsin.

D. Galactose.

12. Which one of the following is not a symptom of vitamin C deficiency?

A. Poor skin.

B. Unhealthy gums and teeth.

C. Laziness.

D. Diarrhea and digestive troubles.

13. The proteins found in milk are

A. Myosin and albumen.

B. Caseinogens and myosin.

C. Globulin and caseinogens.

D. Vitamin and globulin.

14. Which of the following statements are true about fats?

(i) Saturated fats have the carbon atoms in the fatty acids combined with two hydrogen atoms linked to them.

(ii) Saturated fats are mostly solid at room temperature.

(iii)Polyunsaturated fats do not have all the carbon atons saturated.

(iv)Polyunsaturated fats may solidify easily when put in a refrigerator.

A. (i), (ii), (iii).

B. (i), (iii), (iv).

C. (i), (ii), (iv).

D. (ii), (iii), (iv).

15. Minced or rolled meat should be cooked more than whole meat because

A. It tastes better when well cooked.

B. During the mincing and rolling bacteria may reach the centre.

C. It is softer and would break easily if not well cooked.

D. Extractives would be well set.

16. Which of the following statements are true as far as the economic value of eggs in concerned?

(i) Good feeding of hens helps to make fresh eggs plentiful.

(ii) Eggs are a good substitute for meat and fish.

(iii) It is worthless to preserve eggs at home when hens are kept by the housewife.

(iv) Eggs do not need a lot of fuel to cook.

A. (i), (ii), (iii).

B. (i), (iii), (iv).

C. (ii), (iii), (iv).

D. (i), (ii), (iv).

17. The principles underlying bottling include.

A. Sterilization and exclusion of cold.

B. Sterilization and inclusion of enzymes.

C. Sterilization and exclusion of air.

D. Boiling and exclusion of moisture.

18. The best source for sulphur in the diet is

A. Cabbage

B. Eggs

C. Fish

D. Sweet bananas

19. One element which makes proteins different from other nutrients is

A. Carbon.

B. Hydrogen.

C. Oxygen.

D. Nitrogen.

20. The nutrients absent in uncooked fish are

A. Carbohydrates and phosphorus.

B. Phosphorus and fluorine.

C. Carbohydrates and ascorbic acid.

D. Phosphorus and ascorbic acid.

21. The round cut of fish without a hole is called the

A. Cutlet.

B. Steak.

C. Drumstick.

D. Shoulder.

SECTION B

Answer only one question from this section.

22. a) Why are mineral elements essential for the health of the human body?

b) Give a detailed account of the value of iron and of phosphorus in the body.

c) How can you conserve minerals during the preparation of foods?

23. b) How is a slice of bread eventually made use of by the body?

SECTION C

Answer two questions from this section.

24. a) What would be the advantages and disadvantages of feeding a six month old baby on milk alone?

b) How can you ensure that milk is safe for drinking?

c) Explain the following methods of processing milk.

(i) Pasteurization.

(ii)Homogenization.

(iii)Cultured butter milk.

25. a) Discuss how you can economize on food in the kitchen.

b) Explain how you would choose root vegetables for cooking.

c) What is the value of Irish potatoes in the diet?

26. a) Discuss the points which you will follow when planning meals for a child.

b) Describe one method of preparing a weaning dish using garden peas.

c) With the help of sketch diagram, illustrate how you would set a table for a three course meal.

27. a) Discuss the effect of moist methods of cooking on meat and cassava.

b) Giving reasons for answer, explain why you would protect meat when frying it.

c) With the help of diagrams, explain the conduction of heat in cooking.

PAPER 2

PRATICAL

1. a) Prepare a main course of a meal suitable for your father who is in hospital suffering from fever.

b) Demonstrate the use of eggs in cookery by preparing two dishes showing eggs as:

(i) Raising agent,

(ii) Coating agent.

c) Make a fruit punch to go with the dishes in (b) above.

2. a) Show your skills in cookery by preparing the following dishes:

(i) Meat loaf.

(ii) Potato croquettes.

b) Make accompaniments for the above dishes to complete a three course meal as lunch for your friends.

3. a) Prepare, cook and serve three items suitable for a farewell party to outgoing school prefects.

b) One cold and one hot beverage should be prepared in addition.

c) Make an attractive centre piece for the occasion (not fruits and vegetables).

4. a) Prepare a suitable savory dish using pastry and serve with accompaniments to form an evening meal for yourself.

b) Serve tea with freshly baked cheese biscuits.

5. a) Prepare, cook and serve dishes to provide the following nutrients.

(i) Protein,

(ii) Calcium,

(iii) Iron.

(iv) Invalid.

c) Make bread and toast a slice for his tea.

6. a) Using the following methods of cooking.

(i) Steaming,

(ii) Frying,

(iii) Stewing.

Prepare, cook and serve a delicious two course meal for your two friends.

b) Prepare a Swiss roll and serve with coffee.

7. You are going for a picnic with two friends.

a) Prepare, cook and pack three food items and a suitable drink they will take.

b) Make a vegetable pie as part of their evening meal.

8. a) show how the following can be used as fillings:

(i) jam,

(ii) eggs,

(iii) left over fish,

(iv) Legumes.

b) Stuff chicken and serve it attractively with an accompaniment.