PAPER 1
THEORY
SECTION A
Answer all questions from this section. Write the correct answer A,B,C or D in the box in the right hand side of each question.
1. Which of the following conditions are most suitable for growth of moulds?
A. Warm moist conditions.
B. Hot moist conditions.
C. Dark wet conditions.
D. Cool dry conditions.
2. Dishes for the invalids should be colorful and attractively served in order to
A. Stimulate appetite.
B. Enable the invalid see the food.
C. Stimulate the invalid's body.
D. Improve absorption of food.
3. Coating food before frying
A. Makes it more attractive.
B. Makes it thick.
C. Prevents it from breaking up.
D. Prevents food juices from escaping.
4. Iron is important in the body for
A. Formation of bones.
B. Formation of the red coloring in blood.
C. Normal functioning of muscles.
D. Formation of hormones.
5. Which of the following is the basic recipe for coating batter?
A. Half an egg, 50ml water, 100g flour, an eighth teaspoon salt.
B. One egg, 50ml water, 100g flour, a quarter teaspoon salt.
C. One egg, 100ml water, 100g flour, a quarter teaspoon salt.
D. Half an egg, 100ml water, 50g flour, an eighth teaspoon salt.
6. Which of the following statements gives the functions of salad dressing?
(i) Provides extra flavor.
(ii) Moistens the salad.
(iii) Aids chewing and swallowing the salad vegetables.
(iv) Adds color to the vegetables.
A. (i), (ii), (iv).
B. (ii), (iii), (iv).
C. (i), (iii), (iv).
D. (i), (ii), (iii).
7. The position of the kitchen fittings like the cooker and sink should be arranged close to the work table in order to:
A. Make the kitchen appear attractive.
B. Reduce on the number of steps required to move from one place to another.
C. Place the working surfaces at the same level to ease their cleaning.
D. Economize on space and improve on ventilation and lighting.
8. One of the following constituents in tea is responsible for its color and flavor.
A. Caffeine.
B. Essential oils.
C. Organic acids.
D. Tannins.
9. Which one of the following does not cause obesity? Over consumption of
A. Mineral Clements.
B. Fats.
C. Proteins.
D. Carbohydrates.
10. Which organ produces the hormone that regulates blood sugar?
A. Thyroid gland.
B. Pancreas gland.
C. Thymus gland.
D. Pituitary gland.
11. The working principle of a refrigerator depends upon
A. Conduction of gases.
B. Convection of gases.
C. Evaporation of gases.
D. Radiation of gases.
12. What is the most appropriate definition of a sauce?
A. A puree in which beans are cooked.
B. A liquid in which meat and bones are cooked.
C. A well flavored liquid usually thickened.
D. A liquid in which vegetables are cooked.
13. Scones are referred to as plain mixtures because the
A. Proportion of fruit to flour is more than half.
B. Proportion of fat to flour is not more than half.
C. Amount of eggs used is less.
D. Amount of liquid used is little.
14. Which one of the following sets of proteins make up connective tissue in meat?
A. Elastin and collagen.
B. Actins and collagen.
C. Elastin and myosin.
D. Elastin and actin.
15. During the souring of milk, the acid coagulates the protein called
A. Ovalbumin
B. Caseinogens
C. Globulin
D. Lactalbumen
16. Which of the following minerals causes mottling of teeth?
A. Chlorine
B. Calcium
C. Iodine
D. Fluorine
17. Which of the following units are used to measure energy value of food?
A. Kilocalories.
B. International units.
C. Micrograms.
D. Milligrams.
18. Which one of the following sets gives the structure of a fat molecule?
A. Two units of glycerol plus two units of fatty acids.
B. Three units of glycerol plus one unit of fatty acids.
C. One unit of glycerol plus three units of fatty acids.
D. Three units of glycerol plus three units of fatty acids.
19. Which of the following sets of foods are good sources of vitamin B1?
A. Honey, glucose and white bread.
B. White bread, yeast and oatmeal.
C. Oatmeal, yeast, pork.
D. Pork, white bread, honey.
20. What causes night blindness in an individual?
A. Insufficient vitamin E.
B. Insufficient vitamin K.
C. Insufficient vitamin D.
D. Insufficient vitamin A.
For question 21, write your responses in the spaces provided.
21. a) (i) ..............................and.............................are important nutrients in the clotting of blood.
(ii) Pastry is mainly a combination of................., ..................and ...............
b) .....................is found in milk and when acted on by bacteria it is broken down to ....................and the milk is said to have ................................
c) State the importance of the following in digestion:
(i) Hydrochloric acid
(ii) Pepsin
d) Explain briefly how heat is transferred in the following method of cooking.
(i)Grilling
(ii) Frying
e) State the role of each of the following in the body.
(i) Vitamin K
(ii) Iodine
f) .................................is the vitamin that aids in the absorption and utilization of calcium and ............................in the body.
g) What are the causes of the following faults?
(i) Pastry shrinks during cooking.
(ii) Cake with hard sugary crust.
h) For each of the following, give four examples of what you would consider to be suitable surfaces in the kitchen.
(i) Floors
(ii) Walls
i) Mention four conditions that could lead to shock.
SECTION B
Answer only one question from this section.
22. a) What do you understand by the term obesity?
b) Explain the causes of obesity.
c) (i) Plan a one course lunch menu for an obese person.
(ii) Mention the common problems associated with obesity.
23. a) List five main food groups that are required for balanced diet and explain the role of each.
b) Outline the role played by water in the body.
SECTION C
Answer two questions from this section.
24. a) What factors would guide you in planning a meal for an expectant mother?
b) In each case below state five points you bear in mind when
(i) Rolling short crust pastry,
(ii) Preparing reshuffle dishes.
25. a) What is panda? Give the proportions of making panda.
b) Explain the role of sauces in cookery.
c) Describe how you would make white sauce by roux method.
26. a) State the points to follow when purchasing the following kitchen equipment:
(i) Saucepans.
(ii) Refrigerators.
(iii) Cooker.
b) Describe the process of cleaning an electric cooker after use.
27. a) Explain the hygiene you would observe during preparation and cooking of food under the following headings:
(i) personal hygiene,
(ii) food hygiene
b) Outline points to bear in mind when choosing and preparing ingredients for fresh vegetable salad.
PAPER 2
PRACTICAL
1. a) Demonstrate your skills in stuffing by making stuffed Roasted chicken.
b) Prepare suitable accompaniments to make a two course meal for your anemic sister.
c) Make bread rolls and serve with a suitable drink for mid morning snack.
2. a) Prepare, cook and serve an attractive two course meal for two toddlers. Include a good source of calcium.
b) Make baking powder doughnuts and serve them with tea on a tray.
3. a) Prepare cook and serve one interesting dish from each of the following:
(i) creamed cake mixture,
(ii) Rubbed in cake mixture.
b) Prepare a main course supper for two teenagers.
c) Prepare coffee to be served with the dishes in (a) above.
4. a) Prepare, cook and serve four dishes suitable for an evening cocktail party. Include a pastry dish and cold beverage.
b) Demonstrate your skills in stewing by making brown stew with two suitable accompaniments to form part of your supper.
5. You are going for a picnic with younger sister.
a) Prepare and pack two interesting dishes and a hot drink for the picnic.
b) Prepare, cook and serve a main course meal for your two vegetarian parents.
6. a) Prepare, cook and serve a nourishing breakfast for a pregnant mother to provide the following nutrients:
(i) Calcium
(ii) Iron
(iii) carbohydrate
b) Make a fruit drink and another food item for her.
c) Make meat pie for evening tea.
7. a) Show your skills in preparing and serving the following dishes.
(i) Jam pudding,
(ii) Meat balls.
b) Prepare cassava chips, a leafy vegetable dish and a drink to complete a two course meal.
c) Make biscuits using the creaming method and serve with tea.
8. a) Prepare, cook and serve two dishes to illustrate different ways of cooking and garnishing fresh fish.
b) Using one of the above dishes, prepare other dishes to complete a two course meal for your grandmother.
c) Make groundnut biscuits which will be served to her in the evening.