PAPER 1
THEORY
SECTION A
1. a) define the following terms as used in cookery
(i) simmering
(ii) seasoning
b) When fat is stored in a warm place, it decomposes into........................... and ........................................................................................................................
its ..........................................................and.........................................become unpleasant and it is said to have gone ...........................................................
c) The diagram in figure 1 shows a joint being cooked in a saucepan.
Image
(i) What method of cooking is being used?
(ii) Name the parts labelled P, Q and R
P ...................................................................................................
Q ...................................................................................................
R ..................................................................................................
(iii) Why is a weight placed on the lid?
(iv) Name two cuts that can be cooked using this method.
a) Peeled potatoes become brown on the outside during baking due to
b) The four main digestive juices in the digestive system are
(i) ...........................................................................................................
(ii) ..........................................................................................................
(iii) .........................................................................................................
(iv) ..........................................................................................................
c) The alkalinity of vegetables is useful in the diet of adolescence because
d) Name one substance that is valuable for regulating intestinal activity
e) The vitamin which is almost completely deficient in fruits and vegetables is ...........................................................................................................................
f) Sousing is a method of stewing fish in the .......................... and using.................................as the liquid.
g) Refrigeration inhibits the growth of ...........................................and ............................................................................................................................
Write the correct answer A, B, C and D against each question in the box on the right side of each question.
2. Proteins are made up of simple substances called
A. Glucose
B. Galactose
C. Amino acids
D. Fatty acids
Figure 2 shows a simplified diagram of the digestive tract. Study the diagram and answer questions 3-5.
image
A. Colon
B. Ileum
C. Appendix
D. Duodenum
3.
4. Name the nutrients whose digestion begins in part X.
A. Fats
B. starch
C. Protein
D. Mineral salts
5. Which one of the parts W, X, Y and Z acts as a storage organ?
A. W
B. X
C. Y
D. Z
6. Carbohydrates are compounds of
A. Carbon, hydrogen, sulphur.
B. Carbon, hydrogen, oxygen.
C. Carbon, hydrogen, phosphorus.
D. Carbon, oxygen, phosphorus.
7. Osteomalacia is a condition of insufficient
A. Iron and calcium
B. Iodine and sulphur
C. Magnesium and iodine
D. Calcium and vitamin D
8. Which of the following sets of information correctly describes the effect of heat on fish?
(i) Fat melts
(ii) The connective tissues change to gelatin
(iii) The carbohydrates gelatinize
(iv) The color of fish changes from opaque to brown
A. (i) and (ii)
B. (i) and (iii)
C. (ii) and (iii)
D. (iii) and (iv)
9. Which one of the following substances is most suitable for making cutlery?
A. Tin
B. Steel
C. Enamel
D. Aluminium
10. An example of a naturally occurring anti-oxidant is
A. vitamin B1
B. vitamin B3
C. vitamin C
D. vitamin K
11. Which of the following methods of preservation uses the principle of removal of air
A. smoking and canning
B. canning and bottling
C. sterilization and smoking
D. freezing and bottling
12. The methods of cooking which are most suitable for preparing meals for a manual worker are
A. frying and boiling
B. stewing and boiling
C. frying and conservative cooking
D. boiling and conservative cooking
13. 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
14. 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
15.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.
16.
17. The hormone responsible for mobilization of glucose from all reserves when blood sugar level falls is
A. The insulin.
B. Thyroxin.
C. Parathyroid hormone.
D. Glucagon.
18. A marasmic child
A. Has a thin body and edema of hands and feet.
B. Is underweight and small all round except the head.
C. Have wounds on the skin and silky hair.
D. Is always sleepy and not concerned about his surroundings.
19. The best method for cooking food for invalids is
A. Steaming
B. Frying
C. Roasting
D. Baking
20.Radiation is the transfer of heat by
A. naked fire
B. protected fire
C. steam
D. hot water
21. When wiring an electric plug, the correct color coding to follow is
Earth live neutral
A. blue/black green/yellow blue/black
B. brown/red blue/black green/yellow
C. green/yellow brown/red blue/black
D. brown/red green/yellow blue/black
22.Many gas cooker taps must be pressed in before they are turned on so that
A. gas comes out with much force to cook food quickly
B. only a little gas is allowed to come out to prevent food burning
C. it is almost impossible to knock them on accidentally
D. the poisonous natural gas does not smell during cooking
23. When cleaning a refrigerator, one should remember to
A. chip at the ice to hasten the defrosting process.
B. Wash the interior using soap solution.
C. Use a solution of bicarbonate of soda in warm water to clean the inside.
D. Use water alone to clean the inside so that food does not smell of chemicals.
24. The raising agent used in banana cake
A. Yeast
B. Air
C. Baking powder
D. Bicarbonate of soda
25. One of the reasons for a short and crumbly pastry is the use of
A. Too much flour in proportion to fat.
B. Too much fat in proportion to flour
C. A very hot oven
D. A very cool oven
26. The supplementary value of protein is where
A. Protein foods of low value make good the deficiency of each other.
B. One protein food of low value is substituted for another one of low protein value
C. One protein food of high value is replaced by a low food
D. One protein food of low value is replaced by high value food
SECTION B
Answer one question from this section
27. a) Name the main nutrients found in fish.
b) Give an account of the functions of three of three of the nutrients you have named in (a) in the body.
c) State six points that you would consider when purchasing fresh fish.
28. a) (i) Why is vitamin C essential in the body?
(ii) How can a housewife ensure that her family members maintain sufficient quantity of vitamin C in their bodies?
b) Discuss the factors that determine the energy requirement of an individual.
c) Plan a three course lunch menu for an old woman.
SECTION C
Answer two questions from this section.
29. a) Discuss the advantages and disadvantages of each of the following methods of cooking:
(i) boiling
(ii) stewing
(iii) roasting
b) Name two cuts of beef that are most suitable to be cooked using each of the methods in (a)
30. a) Giving reasons, discuss the special points to bear in mind when planning meals for an expectant mother.
b) Plan a one day's menu for an expectant mother covering the three main meals with snacks in between.
31. a) Explain the principle behind the use of raising agents in bread mixtures.
b) Give six ways in which air may be incorporated in the flour mixtures.
c) What precautions would you take in buying, using and storing raising agents?
32. a) Discuss the significance of milk in the diet.
b) How can milk be safety stored at home?
c) Outline the effect of heat on milk.
d) Name two milk dishes and suggest suitable occasions for serving them.