PAPER 1
THEORY
SECTION A
Answer all questions in this section.
1. a) State four features that a good kitchen should have
(i) ...........................................................................................................
(ii) ............................................................................................................
(iii) ............................................................................................................
(iv) .............................................................................................................
b) State two main reasons why food stored in a food store deteriorate over a long period of time.
(i) ...................................................................................................................
(ii) ...................................................................................................................
c) What effect does good ventilation in the kitchen have on the proper keeping of food?
(i) ................................................................................................................
(ii) ................................................................................................................
(iii) ...............................................................................................................
d) Three advantages of using a refrigerator in the home are
(i) .................................................................................................................
(ii) .................................................................................................................
(iii) ...............................................................................................................
e) A metal spoon should not be used for stirring food while cooking because
(i) ...............................................................................................................
(ii) .............................................................................................................
(iii) ............................................................................................................
(iv)............................................................................................................
f) The tenderness of meat depends on
(i) ...............................................................................................................
(ii) ...............................................................................................................
g) The vitamins which are not stored in the body are ............................
and .........................................................................................................
h) Leaving fruits and vegetables soaking in water for long time increases their.....................................................and......................................................
i) Pastry/chapatti are not suitable foods for invalids and expectant mothers because............................................................................................................
j) Give two reasons why eggs are used in making custard sauce.
(i) .....................................................................................................................
(ii) ....................................................................................................................
k) Bacteria are not often present in raw fresh fruits because
(i) ....................................................................................................................
(ii) ..................................................................................................................
l) Vitamin A is present in plants in form of............................................
Write the correct answer, A, B, C or D in the best on the right hand side of each question.
2. The main functions of kneading in bread making is to
A. Release carbon dioxide
B. Break the gluten in the dough
C. Distribute the yeast further in the dough
D. Distribute the carbon dioxide in the dough
3. Another name for the connective tissue found in raw meat is
A. Elastin
B. Collagen
C. Fiber
D. Gelatin
4. One of the following foods supplies the greatest amount of dietary fiber
A. Pawpaw
B. Pineapple
C. Sweet bananas
D. Jack fruit
5. Which one of the following foods is best for deep fat frying?
A. Meat balls
B. Omellette
C. chapatti
D. liver
6. What is the effect of dry heat on sugar? It
A. melts
B. caramelizes
C. dexrinizes
D. elatinizes
7. Which deficiency disease is most commonly associated with those persons who are unable to obtain fresh foods?
A. Scurvy
B. Rickets
C. Xerophthalmia
D. Beriberi
8. An example of a biscuit made using melting methods is biscuits.
A. Plain
B. Short
C. Chocolate
D. Ginger
9. During digestion, invertase breaks down sucrose to
A. glucose and Galactose
B. glucose and fructose
C. glucose and glucose
D. glucose and maltose
10. The correct order of methods of heat transfer during the roasting of meat in the oven is
A. Radiation, conduction, convection.
B. Conduction, ration, convection.
C. Radiation, convection, conduction.
D. Convection, conduction, radiation.
11. Which of the following rules must be followed when preparing meals for invalids?
A. Serve deep fried foods.
B. Serve highly flavored foods.
C. Season all foods lightly.
D. Serve food with no seasoning at all.
12. Which of the following sets of information gives the main importance of raising agents? They
A. Create a light and spongy texture
B. Make food easy to digest
C. Help food to keep for long periods
D. Make food look appetizing.
13.Which of these is an example of white fish?
A. Mudfish
B. Lungfish
C. Tilapia
D. Nile perch
14. The foodstuff which supplies the largest amount of calories to the body is
A. Steamed cassava
B. Cassava chips
C. Matoke in bean sauce
D. Mashed bean and potatoes
15.Why is hot fat poured over food during roasting? To
A. Prevent sogginess
B. Glaze the food
C. Allow braising
D. Prevent food from getting scotched
16. A palette knife is used for moving cakes from the baking tin because it is
A. Serrated and flat
B. Firm and blunt
C. Flexible and round edged
D. Sharp and flexible
17. What vitamin among the ones listed below is likely to be lacking in cheese?
A. Vit. C
B. Vit. D
C. Vit. B1
D. Vit. A
18. Name the dish below which has the basic recipes ratio of 3:1 fat to flour.
A. Rough puff pastry
B. Plain scones
C. Suet pastry
D. Short crust pastry
19. The best method of cooking meat suitable for a two year old baby is
A. Roasting
B. Stewing
C. Grilling
D. Frying
20.Which of the following are the best sources of iodine in the diet?
A. Milk pudding, steamed fish, water
B. Watercress, sea fish, iodized salt
C. Fish, egg, milk
D. Local vegetables, carrots, cumber.
21.Which set of qualities in fruit is important in the making of jam? The fruit with
A. Adequate acidic and pectin levels
B. Low acidic and high sugar content
C. High alkaline and low sugar level
D. Attractive color and low sugar content
SECTION B
Answer only one question from this section
22.a) Describe the nutritive value of eggs.
b) Explain briefly the role of eggs as a binding agent
c) Give four examples of dishes that illustrate the use of egg as a thickening agent.
23. a) Outline the functions of the following nutrients in the body:
(i) phosphorus
(ii) iron
(iii) calcium
b) Give three good sources of each of the nutrients mentioned in (a) above.
c) What are the effects of the deficiency of iron and calcium in the body?
SECTION C
Answer two questions from this section
24. a) Give a detailed account of how you would prepare and cook a steam pudding.
b) Explain clearly how the cooking of the pudding is brought about.
c) Give a suitable breakfast for a person who is obese
25. a) What is the advantage of cooking vegetables by the conservative method?
b) Describe how each of the following can be prepared and cooked.
(i) Chips
(ii) Scotch eggs
c) Name two dishes that can be cooked using poaching method of cooking.
26. a) Discuss:
Either: (i) the proper use of a refrigerator,
Or: (ii) a food larder, for storage of food in the family.
b) Compare and contrast the use of a refrigerator and a food larder in storing food in the home.
c) Explain clearly the principle upon which food is preserved in a refrigerator.
27. a) Discuss the preservation of fruit in jam making.
b) Write short notes on the traditional methods of preserving the following foods in your community.
(i) Meat (ii) cassava
c) How would you sterilize a jar for storing jam?