Ss2 Third Term Food and Nut.

Ss2 food and Nutrition
1. _________ is one who is sick. (a) Invalid (b) Convalescent (c) The doctor
2. _________ is one who is recovering from an illness. (a) Invalid (b) Convalescent (c)
Dietician
3. Invalids dishes are similar to that of a ________ (a) pregnant woman (b) lactating
mother (c) convalescent
4. An invalids dishes should be _______ spiced. (a) Heavily (b) lightly (c) not
5. The invalids dishes should be void of ________ food. (a) greasy (b) vegetable (c)
animal
6. _____ is the management of time, money and energy. (a) Planning (b)
Budgeting (c) Cooking
7. Sufficient storage space in the house should be considered in ________ (a) Buying in
piecemeal (b) Bulk purchasing (c) All of the above
8. ______ is cheaper than buying in piecemeal. (a) Piecemeal buying (b) Buying in
impulse (c) Buying in bulk
9. _______ takes care of emergency situation at home. (a) Bulk buying (b) Buying in
piecemeal (c) emergency buying
10. The home maker is protected from market price fluctuation by……….. (a) Bulk buying
(b) Impulse buying (c)All of the above
11. Consumer education will enable the consumer to know his / her ……………………. A.
weak point (b) Right (c) Home (d) environment.
12. Consumer education helps the consumer to know how and where to buy goods and
services needed (a) True (b) False.
13. Comprise shopping sauces the consumers from ………………… (a) Overpricing tactics
(b) Bad buying (c) more of the above (d0 All of the above.
14. Consumer education helps us to eliminate ………….. in consumer (a) economy (b) waste
(c) moray (d) food items
15. Buying food in secession will help the consumer to …… (a) Buy fresh and cheap foods
(b) Buy state foods (c) Buy contaminated foods (d) None of the above.
16. _______ is a production centre where all cooking takes place. (a) Dinning room (b)
living room (c) kitchen
17. Family kitchen is found in ______ (a) schools (b) industries (c) houses (d)
companies
18. There are _______ basic kitchen arrangements (a) six (b) ten (c) three
19. Hospital kitchen is an example of ________ kitchens. (a) family (b) industrial (c) all
of the above
20. Size of the family is one of the factors to consider while planing a _____ (a) Home (b)
Toilet (c) kitchen
21. ---- is the practice of buying of goods including food in large quantities with
the view of storing at home. A. Food in season B. Bulk purchasing C. Single purchase
D. Heavy purchase
22. The following are factors to consider when embarking on bulk purchase EXCEPT…A.
Storage facilities B. Food in season C. Size of the family D. Consumption style
23. --------- involves buying small quantity of foodstuff at a time. A. Piece meal
buying B. Bulk purchasing. C. Single purchase D. Heavy purchase
24. Which of the following food items has been preserved by a combination of salting and
smoking? (a) tuna flakes (b) fermented fish (c) stock fish kippered herrings
25. Rechauffe is best described explained as (a) economy of cooking (b) leftover food (c)
leftover cookery (d) warming food
26. Dry, canned and bottled foods should be kept in a (a) refrigerator (b) cupboard (c)
warmer (d) freezer
27. In the kitchen, tea towels are used for (a) wiping washed dishes (b) holding hot sauce
pans (c) lining serving trays (d) wiping dirty surfaces
28. A factor to be considered when selecting meat for grilling is the (a) water content (b) cut
(c) fat content (d) colour
29. Which of the following is a moist method of cooking. A. Baking b. Steaming c. Grilling
d. Roasting
30. Which of the following should be considered first when planning a suitable kitchen floor?
(a) smoothness (b) durability (c) washability (d) colour
Theory
1. What is Consumer Education? B. Write three aims of consumer education.
2. Write five importance of consumer education. B. State five rights of consumers.
3. What is Budgeting? B. What is Bulk purchasing?

4. State three importance of family budget. B. List two factors to consider when preparing a
budget.
5. State five wise buying principles.
Good luck.

Ss2 Third Term Food and Nut.

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Ss2 food and Nutrition

1. What is Consumer Education? B. Write three aims of consumer education.

2. Write five importance of consumer education. B. State five rights of consumers.

3. What is Budgeting? B. What is Bulk purchasing?

5. State five wise buying principles.

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