PAPER 1
THEORY
SECTION A
Answer all questions in this section.
1. a) Give three reasons why biscuits should be stored in an airtight container.
(i) ........................................................................................................................
(ii) .......................................................................................................................
(iii) ........................................................................................................................
b) Give two reasons for each of the following practices in cookery:
(i) Grating cheese
(ii) Conservative cooking of green vegetables
(iii)Not allowing an egg custard to boil
(iv) Stewing of shin of beef
c) Explain the use of the following in cookery:
(i) Aluminum foil
(ii) Brown paper
d) What do you consider when making dough for bread.
(i) ....................................................................................................................
(ii) ....................................................................................................................
(iii)...................................................................................................................
(iv)..................................................................................................................
e) State the major steps involved in the making of a good cup of tea.
(i) ................................................................................................................................
(ii)................................................................................................................................
(iii)...............................................................................................................................
(iv)................................................................................................................................
(v)................................................................................................................................
Write the correct answer A, B, C or D against each question in the box on the right hand side of each question.
2. In the duodenum fats are emulsified by
A. Erypsin
B. Pancreatic juice
C. Amylase
D. Bile
3. pellagra is a disease which occurs when one's diet lacks in
A. niacin
B. riboflavin
C. ascorbic acid
D. thiamine
4. a greasy tomato soup will occur when
A. vegetables are not cooked well
B. fat is inaccurately weighed
C. too little water is used
D. sautéing is not done long enough
5. presenting food in an attractive and colorful way is known as
A. seasoning
B. flavoring
C. garnishing
D. spicing
6. white fish is more suitable for invalids than meat because of
A. being similar in food value
B. its delicate distinctive flavor
C. being cheap
D. having low fat in its flesh
7. the food which provides energy faster to the body is
A. millet porridge
B. ice cream
C. a glass of milk
D. a glass of orange juice
8. a state of negative nitrogen balance will most commonly occur during the period of
A. pregnancy
B. adolescence
C. infancy
D. starvation
9. fat is important in a child's diet because it supplies
(i) energy
(ii) fat soluble vitamins
(iii) essential amino acids
(iv) essential mineral elements
A. (i) and (ii)
B. (i) and (iii)
C. (ii) and (iii)
D. (ii) and (iv)
10. Basal metabolism is the
A. Minimum energy required by the body when at complete rest
B. Energy required for walking, standing and running
C. Energy required for digestion and absorption of food in the body
D. Total energy required by an individual
11. Extra fat is useful for people who need a lot of energy because it
A. Contains cholesterol
B. Is less bulky than carbohydrates
C. Contains vitamin A and D
D. Helps the absorption of vitamin D
12. When making mayonnaise, oil will emulsify more easily if
A. Warmed and added at once
B. Warmed and added slowly
C. Cooled and added slowly
D. Cooled and added at once
13. Which of the following proteins is of low biological value?
A. Casein
B. Myosin
C. Lactaglobulin
D. Gluten
14. hydrolytic rancidity is caused by
A. keeping fat without using it frequently
B. exposing fat to a lot of light
C. excluding free circulation
D. leaving food particles in fat after use for storage
15. the most important reason for rubbing roast beef with fat during cooking is
A. allow for fast cooking
B. prevent hardening of the surface
C. add more flavor to the meat
D. add to the fat content of the meat
16. Which of the following is a bad practice when preparing leary vegetables?
A. Allow for fast cooking
B. Prevent hardening of the surface
C. Add more flavor to the meat
D. Add to the fat content of the meat
17. Which of the following is not a good method for cooking tough cuts of meat?
A. Grilling
B. Stewing
C. Boiling
D. Steaming
18. in the process of bread making, kneading is done twice in order to
A. soften the mixture and then shape the dough
B. develop the gluten and make shaping easy
C. develop the gluten and re-distribute carbon-dioxide
D. adequately incorporate air into the dough
19. Which of the following reactions would release amino acids from protein food in the body?
A. Hydrolysis
B. Deamination
C. Oxidation
D. Hydration
20. cheese can be difficult to digest if it is
A. grilled
B. grated finely or chopped before eating it
C. added to already cooked food
D. eaten alone
21. food deterioration is fastest at
A. 00C
B. 250C
C. 500C
D. 800C
SECTION B
Answer only one question from this section.
22. a) discuss carbohydrates under the following headings:
(i) classification
(ii) function in the diet
(iii) deficiency in the body
b) Describe the changes which take place when the following are heated:
(i) Moist starch
(ii) Fat
23. a) (i) Distinguish between the essential and non-essential amino acids.
(ii) Define nitrogen balance.
b) Outline the digestion and absorption of milk.
SECTION C
Answer two questions from this section
24. a) What is food contamination?
b) Outline the ways through which food can be contaminated.
c) How can multiplication of bacteria in food be prevented?
25. a) State the importance of the following in the diet:
(i) beverages
(ii) flavorings
b) (i) Name the hot beverage used in Uganda
(ii) Describe the preparation of one of them.
26. a) Discuss the following common faults in bakery.
(i) Hard biscuits
(ii) Stuken queen cakes
(iii) Heavy plain cake
b) What factors would be considered in choosing flour for making bread?
c) Define the following cookery terms and state their importance in cooking:
(i) Skimming
(ii) Blending
27. a) Name three suitable dishes for each of the following categories of people:
(i) obese patient
(ii) ulcer patient
(iii) toddler
b) Outline the points you would consider when
(i) Planning meals for the sick child
(ii) Shopping for the family meals
PAPER 2
PRACTICAL
1. a) Prepare three dishes to demonstrate each of the following processes in cookery:
(i) melting method
(ii) kneading
(iii) pot roasting
b) Using the pot roast as the main dish, prepare an interesting vegetable dish and a suitable drink for two teenagers.
2. a) Prepare, cook and serve a selection of four interesting dishes to be served at a buffet party for your sister's birth day
b) Make a fresh fruit salad to complete the meal.
3. a) Prepare, cook and serve a mid day meal for a lactating mother.
b) Include an interesting vegetable dish to show skill in conserving vitamin C.
c) Prepare one weaning dish using an egg for the baby.
4. a) Prepare, cook and serve an interesting main meal for three anaemic girls.
b) Show your skills in preserving fruit for future use.
c) Make biscuits for evening tea.
5. a) Prepare, cook and serve four dishes to demonstrate each of the following processes;
(i) glazing
(ii) stuffing
(iii) coating
(iv) jam making
b) Make a drink rich in vitamin C for yourself and serve it with a freshly made Swiss roll.
6. a) Demonstrate your skills in filleting fish and show two different ways of cooking the fillets.
b) Using one of the dishes in (a) above prepare, cook and serve a two course meal for a family of four.
7. a) Demonstrate three different ways of preparing beans as a main dish.
b) Using one of the main dishes in(a) above, select, cook and serve three accompaniments to complete a mid day meal for a mother.
8. a) Prepare, cook and pack a balanced lunch for two school boys aged twelve years.
b) Make tea, with a suitable accompaniment, to take on their return from school and serve it on a tray.