SECOND TERM FIRST ASSESSMENT 2023/2024

SESSION

Do not turn over the page until the invigilator has asked

you to. Once you receive your exam paper, write your

name legibly on the question paper and wait for further

instructions.

Ensure you sign the attendance sheet before you leave

the room.

Answer all questions except otherwise stated

Use a blue or black pen only Duration: 1 Hour

NAME:

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SUBJECT: Year 10 Home Economics DATE:

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Total score 20

Theory 10

Objectives 10

1. What is sanitation?

a. A type of food

b. The process of keeping the environment clean and

promoting health

c. A type of personal hygiene product

d. The study of insects

2. Which of the following is not a type of sanitation?

a. Water sanitation

b. Environmental sanitation

c. Air sanitation
 d. Personal sanitation

3. What teaching and learning materials may be used to

educate students about sanitation and hygiene?

a. Charts on sanitation and hygiene

b. Pictures of tools for personal and kitchen hygiene

c. Both a and b

d. None of the above

4. Why is sanitation important in catering

establishments?

a. To make the kitchen look clean

b. To prevent food contamination and ensure food

safety

c. To save water

d. To reduce electricity consumption

5. What is the primary purpose of food safety practices?

a. To make food taste better

b. To prevent food contamination and ensure safe

consumption

c. To speed up the cooking process

 d. To save money on ingredients

6. What are the rules to prevent food contamination?

a. Keep raw and cooked foods separate

b. Wash hands before handling food

c. Both a and b

d. None of the above

7. What does kitchen hygiene focus on?

a. Keeping the kitchen organized

b. Keeping the kitchen clean and preventing

contamination

c. Cooking techniques

d. Decorating the kitchen

8. Why is personal hygiene important in the context of

food preparation?

a. To look good in the kitchen

b. To prevent the spread of bacteria and maintain food

safety

c. To impress customers

d. To save time while cooking

9. What is the purpose of practical demonstration in
sanitation and hygiene?

a. To entertain the students

b. To assess the students' knowledge

c. To provide hands-on experience and reinforce

learning

d. Both a and b

10. Which teaching and learning materials are mentioned

for practical demonstration?

a. Charts on sanitation and hygiene

b. Pictures of tools for personal and kitchen hygiene

c. Both a and b

d. None of the above

11. What is the term used to refer to various food items

like poultry, game, and turkey?

a. Ingredients

b. Comestibles
 c. Commodities

d. Consumables

12. Which of the following is an example of a food

commodity?

a. Pasta

b. Salad

c. Poultry

d. Cake

13. What does the term "poultry" specifically refer to in

the context of food?

a. All edible animal products

b. Birds raised for food, such as chickens and ducks

c. Red meat from mammals

d. Seafood

14. What is the main protein-rich component found in

poultry?

a. Collagen
 b. Hemoglobin

c. Myoglobin

d. Albumen

15. Which part of the poultry is high in fat content?

a. Breast

b. Wings

c. Thighs

d. Drumsticks

16. Which of the following is considered a type of

poultry?

a. Salmon

b. Lamb

c. Turkey

d. Shrimp

17. Poultry includes birds such as:

a. Swans and eagles

b. Sparrows and robins

 c. Chickens and ducks

d. Penguins and ostriches

18. What is the term for a boneless piece of poultry

meat, usually taken from the breast?

a. Fillet

b. Shank

c. Drumstick

d. Winglet

19. Which cut of poultry is commonly used in making

chicken soup?

a. Thigh

b. Wing

c. Drumstick

d. Carcass

20. Poultry is a good source of which essential nutrient?

a. Vitamin C

b. Calcium
 c. Protein

d. Fiber

21. Which part of poultry is a good source of iron?

a. Breast

b. Liver

c. Wing

d. Thigh

22. When choosing poultry, what factor is essential for

determining freshness?

a. Color of the feathers

b. Firmness of the flesh

c. Length of the neck

d. Shape of the beak

23. Which factor is crucial for determining the

tenderness of poultry meat?

a. Age of the bird

b. Color of the eyes

c. Length of the feathers

 d. Size of the wings

24. Which cooking method is suitable for a whole roasted

chicken?

a. Boiling

b. Grilling

c. Frying

d. Steaming

25. What is the recommended minimum internal

temperature for cooking poultry to ensure safety?

a. 145°F (63°C)

b. 160°F (71°C)

c. 175°F (80°C)

d. 200°F (93°C)

26. Overcooking poultry can lead to:

a. Tough and dry meat

b. Increased tenderness

c. Enhanced flavor
 d. Reduced cooking time

27. What is the result of undercooking poultry?

a. Crispy texture

b. Juicy and tender meat

c. Risk of foodborne illness

d. Excessive browning

28. What is the primary definition of meat in the

context of food?

a. Any edible plant-based product

b. Edible animal flesh, typically from mammals

c. Processed dairy products

d. Artificially synthesized protein

29. Which of the following is not considered meat?

a. Chicken

b. Fish

c. Tofu

d. Pork
30. Which meat comes from young calves?

a. Beef

b. Veal

c. Pork

d. Lamb

31. Mutton is meat that comes from which animal?

a. Cow

b. Pig

c. Sheep

d. Chicken

32. What is the primary protein found in meat?

a. Collagen

b. Myoglobin

c. Albumen

d. Hemoglobin
33. Which part of meat generally has a higher fat
content?

a. Lean cuts

b. Marbled cuts

c. Skin

d. Bones

34. Meat is a rich source of which essential nutrient?

a. Vitamin C

b. Iron

c. Fiber

d. Calcium

35. Which vitamin is commonly found in meat?

a. Vitamin A

b. Vitamin C

c. Vitamin D

d. Vitamin K

36. What is a fillet in the context of meat?

 a. Bone-in cut

b. Boneless cut

c. Ground meat

d. Sausage

37. Which cut is often used for slow cooking and stews
due to its higher fat content?

a. Tenderloin

b. Chuck

c. Sirloin

d. Round

38. What cooking method involves submerging meat in

hot water for an extended period?

a. Grilling

b. Boiling

c. Frying

d. Roasting

39. Which cooking method is suitable for achieving a

crispy exterior on meat?

a. Steaming
 b. Baking

c. Grilling

d. Braising

40. What is the purpose of practical work in the study of

meat and cooking methods?

a. To read about cooking techniques

b. To gain hands-on experience and reinforce learning

c. To memorize recipes

d. To watch cooking demonstrations

THEORY

INSTRUCTIONS: ANSWER ANY FOUR (4)

QUESTIONS

1 (a). Define sanitation and explain its importance in

maintaining a healthy environment.

(b). Differentiate between water sanitation and

environmental sanitation. Provide examples for each.

(c). During a practical demonstration of sanitation, what

are some key steps in proper hand washing that students

should follow?
2 (a). Discuss the significance of sanitation and hygiene

in a catering establishment. How does it impact food

safety?

(b). Outline the food safety practices that contribute to

maintaining a hygienic kitchen environment.

3 (a). Explain the rules to prevent food contamination.

Provide specific examples to illustrate these rules.

(b). Enumerate the various aspects of kitchen hygiene,

food hygiene, and personal hygiene.

(c). How can practical demonstrations enhance students'

understanding of sanitation and hygiene principles?

4 (a). Describe the teaching and learning materials that

can be used to facilitate the understanding of sanitation

and hygiene in a classroom setting.

(b). Discuss the role of environmental hygiene in

promoting overall sanitation in a community.

(c). Define poultry and provide examples of different

types of poultry commonly used in cooking.

5 (a). Outline the structure of poultry and explain how it

influences cooking methods.

(b). Discuss the various cuts of poultry and their

respective cooking applications.

(c). Analyze the food value of poultry and its nutritional

contributions to a balanced diet.

6 (a). Identify factors that should be considered when

choosing poultry for cooking.

(b). In the study of food commodities, elaborate on the

importance of understanding the principles of cooking

methods.

(c). Define meat and list different types of meat,

providing examples for each.