PAPER 1
THEORY
SECTION A
1. a) The diagram below shows a cross section of an egg.
image
(i) Name the parts labelled P to U in the diagram:
P................................................ S.................................................
Q ............................................. T ...............................................
R ............................................. U ................................................
ii) Explain the nutritive value of each of the following parts:
Q ......................................................................................................
R ......................................................................................................
T ......................................................................................................
b) An egg can be digested because of
(i) ..........................................................................................................................
(ii) .........................................................................................................................
d) Which part of an egg coagulates at a temperature of 700C?
e) Give two reasons for your answer in (d) above.
(i) .......................................................................................................................
(ii)........................................................................................................................
f) Hydrolytic rancidity is caused by:
g) The vitamin which possesses a coagulation characteristic is ..................
h) The part of a cereal grain which may cause quick spoilage of flour is..........................................................................................................................
i) Baking powder is used in suet pastry because...........................................
j)Grilling is only suitable for small. Tender pieces food because...............................................................................................................
k) give two reasons why starchy foods are not suitable for making stock:
(i) ........................................................................................................................
(ii) .......................................................................................................................
l) Steam can be a raising agent where there is:
(i) ........................................................................................................................
(ii) ........................................................................................................................
2. Which of the following groups of vitamins is soluble in water?
A. B1, C, K.
B. B1, B2, C
C. A, B2, D.
D. A, C, D.
3. Which one of the following sets of foodstuff is the best source of thiamin?
A. Pork, roes, whole grain.
B. Oranges, passion fruits, mangoes.
C. Peas, beans, sweet potatoes.
D. Peas, oranges, fish.
4. Why is it necessary to blanch vegetables before storing?
A. Top prevent rotting.
B. To prevent bruising of vegetables.
C. To destroy enzyme oxidize and save vitamins.
D. To preserve the sugars.
5. Which of the following groups of conditions may best accelerate the destruction of vitamin C during food preparation?
A. Enzyme oxidase, alkali, containers made of iron.
B. Cutting, excess heat, soaking.
C. Sunshine, soaking, dirt.
D. Dirt, food color, soda
6. The mineral which is needed for maintaining the composition of body cells is
A. Phosphorus.
B. Calcium.
C. Iron.
D. Potassium
7. Which of the following pieces of information is true about fats?
A. Fats from plants contain more saturated fatty acids than those from animals.
B. Fats from animals contain more of the saturated than the unsaturated fatty acids.
C. Fats from animals contain more unsaturated than saturated fatty acids.
D. Fats from plants contain less unsaturated fatty acids than the saturated ones.
8. Polyunsaturated fatty acids are valuable in the diet of overweight people because they
A. Help to build up cholesterol in the blood.
B. Help to build fat under the skin which is good for regulating body temperature.
C. Help to avoid build up of cholesterol in the blood.
D. Are satisfying which is particularly good for school children.
9. Which of the nutrients listed below should be eaten with fat?
A. Iron.
B. Vitamins.
C. Carbohydrates.
D. Proteins.
10. Macaroni, noodles and spaghetti are grouped under
A. Gelatin.
B. Corn starch.
C. Pasta.
D. Wheat flour.
11. The enzymes which are responsible for the digestion of carbohydrates in the small intestine are:
A. Lactose, sucrose, maltose.
B. Lactose, rennin, maltose.
C. Pepsin, rennin, maltose.
D. Sucrose, trypsin, maltose.
12. Which one of the following substances is used together with oxygen to release energy?
A. Vitamin C.
B. Iron.
C. Glucose.
D. Amino acids.
13. Which one of the following is not a function of energy produced by carbohydrates in the body?
A. Basal metabolism.
B. Running.
C. Anabolism.
D. Catabolism.
14.
15. The unpleasant smell which is characteristic of a bad egg is caused by
A. Ferrous sulphides.
B. Sulphurated hydrogen.
C. Sulphur dioxide.
D. Ferric sulphide.
16. Cheese is an economical item in the diet because
A. It can be eaten raw or cooked as a main dish.
B. It is a cheap protein food.
C. It is easily available.
D. It is very concentrated in nutrients.
17. Which of the following pieces of information is an acid to the digestion of cooked cheese?
1. Divide it finely before cooking.
2. Serve with a highly flavored food.
3. Mash it to avoid lumps.
4. Use quick method for preparing.
5. Should be cooked for a longer time.
A. 1,2 and 3
B. 1, 2 and 4
C. 2,3 and 4
D. 1,2 and 5
18. Sweet foods are eaten at the end of a meal to
A. Ensure enough supply of carbohydrates.
B. Provide chewing so that jaws are exercised.
C. Satisfy appetite after the essential nutrients have been supplied.
D. Provide a light food after the meal.
19. Which one of the following statements is true about microwave oven cooking?
A. Heat is generated by radiation which reaches food and cooks it.
B. Food gets brown within 10minutes after putting it in.
C. The metal containers are the best for use in the microwave oven.
D. The water in the food absorbs the electromagnetic energy which is converted heat energy.
20. Basting is necessary when cooking in order to
A. Economize on fuel and prepare quick meals.
B. Increase the flavor and nutritive value of foods.
C. Reduce the amount of water and increase the preservative period.
D. Reduce shrinkage and prevent food from drying.
21. Which one of the following sets of information best indicates the importance of a refrigerator?
(i) Shopping is planned more effectively.
(ii) Softening food by deep freezing.
(iii) Maintains the color of the food.
(iv) Speeds up processes e.g. hardening of pastry.
A. 1,2
B. 2,3
C. 3,4
D. 1,4
SECTION B
Answer one question from this section.
22. a) Discuss vitamins B1 and D under the following headings.
(i) Effects of deficiency in the body.
(ii) Remedy and prevention of deficiency.
b) Explain the possible causes of anaemia.
c) Compile a lunch menu for an anaemia person.
23. Discuss the
(i) Causes
(ii) Symptoms
(iii) Remedy and prevention of each of the following deficiency diseases.
a) Pellagra.
b) Beriberi.
SECTION C
Answer two questions from this section.
24. a) Give reasons why food should be preserved.
b) What are the agents of food decay?
c) How can the process of food decay be halted?
25. a) differentiate between the following methods of cooking:
(i) Boiling.
(ii) Simmering in stewing.
b) Describe the steps you would follow when poaching an egg.
26. a) What is the value of raising agents in cookery?
b) List (i) four chemical raising agents.
(ii) Two natural raising agents.
c) Describe in detail the process of making white bread.
27. a) Discuss the importance of meat in a meal.
b) How would you prepare meat before cooking by roasting method.
c) Outline the principles of cooking meat.
PAPER 2
PRACTICAL
1. a) Prepare, cook and serve a two course meal from fresh farm produce to show the economical use of fuel.
b) Prepare ginger biscuits to be used for afternoon tea.
2. a) Demonstrate your skills of the following processes by preparing and cooking a different dish in each case.
(i) Shredding vegetables
(ii) Making a coated dish
(iii) Using preserved food
(iv) Using left over rice.
b) Prepare a suitable accompaniment for one of the dishes to form a snack.
3. a) Select two protein foods and use them to prepare two main dishes one of which should be a traditional one.
b) Prepare suitable accompaniments for the protein dishes in (a) to form a two course midday meal for a family of three.
c) Prepare a baked dish using melting method and pack for future use.
4. The local tourists are visiting your school during the dry season.
a) Demonstrate your skills in cookery by preparing, cooking and serving a selection of dishes using local foods which will form the main meal for their lunch.
b) Prepare tea and one baked item from rough puff pastry to be served at tea time.
5. a) prepare a dish to show each of the following processes in cookery:
(i) Whisking method.
(ii) Kneading.
(iii) Rolling.
(iv) Grilling.
c) Make a drink to be served with the rolled dish.
6. a) Prepare, cook and serve three selected dishes suitable for a buffet party.
b) Prepare and cook a suitable snack to be carried to school for your ten year old brother.
7. Mention of your, uncle's family are lacto vegetarians.
a) Prepare, cook and serve substantial, well balanced meal for them.
b) Bake queen cakes for the kids.
c) Prepare a lovely centre piece to be used on their meal table.
8. Select, prepare and cook three dishes which can be used as part of a picnic lunch for two manual workers.
b) Make an interesting dish from yeast and serve with a drink.