DEEPER LIFE HIGH SCHOOL

SECOND TERM EXAMINATION (MOCK 2) 2019/2020 SESSION

SUBJECT: FOODS AND NUTRITION CLASS: SS 3 TIME:2HOURS
Instruction: Answer all questions in section A
SECTION A(Objective Test) :Choose the correct option (A-D)

1. One of the best source of protein for a vegetarian is A. soy bean B. cassava C. palm oil
D. fish
2. During cake preparation , the tool used for scraping is called A. fork B. butter knife C.
tables poon D. spatula
3. Animal proteins are termed as first class protein because they A. are easily digested
and absorbed in the body B. are easily utilized in the body C. contain all essential
amino acids D. contain essential and non-essential amino acids.
4. Encouraging teenagers to develop recipes from leftovers help to improve culinary skills
and A. time management B. food habits C. energy management D. creative ability
5. The sticky substance obtained from heating sugar is known as A. syrup B. treacle C.
caramel D. glaze
6. An example of moist method of cooking is A. steaming B. baking grilling C. roasting
D. grilling
7. Planning the purchase of food items with a portion of family income is termed A.
shopping B. budgeting C. expenditure D. spending
8. Substances that prevent the effective utilization of nutrients in the body are called A.
anti-oxidant B. phytonutrients C. phytotoxins D. anti-nutrients
9. A. bakery got a contract to prepare ginger bread. What is the appropriate raisingagent
for the bread A. baking powder B. yeast C .bicarbonate of soda D. steam
10. If an home maker always feed her children with canned fish and corn flakes, the
disadvantage of the foods is that they A. reduce cooking time B. are not readily
available C. lack some nutrients D. require more cooking time.
11. An important factor that aids the process of deterioration in meat is the presence of A.
salt B. preservative C. moisture D. additive
12. Which of the following celebrations is observed as a national holiday? A. wedding
anniversary B. Religious festival C. graduation ceremony D. naming ceremony
13. The general term for the internal organs of cattle that are used as food is termed A.
entrails B.giblets C. roes D. offals
14. The best method suitable for making moinmoin is A. roasting B. stewing C. steaming
D. boiling
15. One of these is an example of a leavener A. orange B. steam C. water D. wine
16. Reduction of water content from fish to create an unfavourable condition for enzyme
action is A. sterilization B. pasteurization C. dehydration D. homogenizatiuon
17. During freezing, bacteria action in food is A. inhibited B. destroyed C. activated D.
maintained
18. It is advisable for consumers to read food labels in order to A . know the name of the
food B. make informed decision C. get manufacturer’s information D. know the
weight of the food
19. One of the consequences of food taboo is A. hunger B. malnutrition C. obesity D.
epidemy
20. A suitable meat substitute in diet is A. groundnut B .Locust bean C. bean ball D. tofu
21. Blanching is a form of heat treatment that can be specially used for A. banana B.
onions C. rice D. vegetables
22. A dietary source of protein can be found in A. pawpaw B. beans C. cassava D. salt
23. Accidents can be caused by ----- in the kitchen A. eating B. cooking C. excessive haste
D. concentration
24. The dried edible seeds of legumes are called A. grains B. vegetables C. fruits seeds
D. pulses
25. The name of acid found in the stomach is called -----acid A. metallic B. sulphuric C.
hydrochloric D. acetic
26. What is the name given to mixture of fruit juices A. drink B. lemonade C. punch D.
chapman
27. The small equipment that are used for meat kebab is A. skewers B. sticks C. rods D.
meat holder
28. Which of the following vitamins are fat soluble? A. D&C B. A&D C. B&C D.
A&B
29. Which of the following dishes is suitable for an anaemic patient? .
A. vegetables stew B. fruits salad C.edikang ikong D. liver stew
30. The last group in the chain of production of goods and services is a A . manufacturer
B. producer C. retailer D. consumer
31. Leafy vegetables are rich in A. carbohydrate B. protein C. fats and oils D. vitamins E.
water
32. The deadly poison in cassava is called A. Mineral salt B. Cyanide C. Chemical D.
anti-nutrient
33. One of these should be considered when selecting kitchen equipment EXCEPT A. colour
of the building B. popularity of the equipment C. size of the kitchen D. the price of
the building
34. In children, good nutrition promotes A. tallness and shortness B. fatness and slimness
C..mental development and growth D.. fair and dark complexion
35. --------equipment occupy fairly large floor space A. small B. large C. mechanical D.
utensils
36. Whisks, pots, knives, spoons e. t .c are examples of ---------equipment A. large B.
utensils C. mechanical D. labour saving
37. Food spoilage can be caused by the following except A. insect B. food enzymes C.
action of microorganisms D. cooking
38. Foods that are of high moisture content are referred to as A. perishable foods B. non -
perishable foods C. semi- perishable foods D. moisture foods
39. The following are factors affecting the rate of drying foodstuffs with the exception of
one . A. physical properties of the drying environment B. amount of surface exposed
C. efficiency of the drying equipment D. the cost
40. A nutritionist who studies the basic chemical, biochemical ,physical and biophysical
properties of foods and their constituents is A. nutritionist B. dietician C. food scientist
D. teacher
41. -----impact knowledge of nutrition to reduce the rate of ignorance A. nutrition engineer
B. food technology C. catering D. nutrition teacher
42. The study of nutrition and its relation to people’s health is called A. nutritionist B
technologist C. detective D. dietetics
43. One of the following is not a career in food and nutrition A. dietetics B. food science
and technology C. psychology D. teaching
44. The believe and the attitude of people towards food that affect food and nutrition is
called A. tradition and custom B. income available C. ignorance D. food in season
45. Nutrient can be defined as -----A. the study of food and its functions B. the effective
utilization of food C. the movement of food from mouth to the large intestine D. the
chemical substances found in the food we eat.
46. The following are the functions of food to the body except A. maintain good health and
vitality B. promotes mental development C. decrease one’s health D. controlling the
body temperature
47. Cereals can be stored in A. bucket B. freezer C. air tight container D. plastic bowl
48. Convenience foods are ----A. all perishable foods B. parboiled food C. dishes specially
prepared for convalescent D.foods prepares and preserved to reduce cooking time.
49. Which of the following foods has very low moisture content? A. stable B. perishable C.
convenience D. preserved
50. Refrigeration is a method of A. preserving B. processing C. cooking D. treating
51. Buying food just out of sight and not out of need is termed --------buying A. bulk B.
creative C. exchange D. impulse
52. Food should be labeled before storing to -------A. identify them easily B. facilitate easy
storage C. keep them free from moulds D. keep them for longer use.
53. A diseased condition that results when the nutrients are not consumed
in the right proportion as required by the body is known as A. marasmus B.
malnutritionC. anti-nutrient D. malformation
54.Which of the following cannot be regarded as convenience foods A. canned fruits
B .polished rice C. sardine D. tomato puree
 55. Two forms of entertainments are ---------and ----- A.simple and complex B. long and
short C. plain and big D. formal and informal
56. -------------service is referred to as serve yourself A. cocktail B. buffet C.
compromise D. English
57. Food preservation is the act of keeping food in good ---------------A .condition B.
environment C. situation D. surrounding
58. Lack of vitamin D in children can result to A. pellagraB. scurvy C. rickets D.
beriberi
59.Which of these is the best for an invalid A. beer B. cold drink C. milk drink D.
alcohol
60.The protein in wheat is----------A. cellulose B. myosin C. germ D. gluten

SECTION TWO :ESSAY

Instruction: Answer question one and any three

1a..Itemize five subjects related to food and nutrition /5marks

1b.What is the effect of heat on:

a. egg
b. bread
c. pap/3marks

1c. Define :i. balanced diet

ii. Food nutrient/2marks

2a. State five differences between male and female reproductive organs/5marks

2b. Mention five types of kitchen plans/5marks

3a.Itemize ten first aid box content/5marks

3b.State five measures to take in the kitchen to prevent accidents in the kitchen/5marks

4a. List out five factors that influence food habit/5marks

4b. What is rechauffe foods/1mark

4c.State four reasons re-heating foods/4marks

5a. What is convenience foods?/2marks

5b.List out three types of kitchen equipment and explain them/3marks

5c.Mention five methods of cooking fish/5 marks

6a .Mention five factors to consider when choosing fruits /5 marks

6b. Mention five raising agents/2 ½ marks

6c. List out five types of flour/2 ½ marks

PRACTICAL EXAMINATIONFOR FOODS AND NUTRITION (20 MARKS)

QUESTION:

Your Aunty is celebrating her 40th birthday.

a. Prepare a dinner suitable for the occasion.

b. Prepare a yeast snack and a refreshing drink

DEEPER LIFE HIGH SCHOOL

MARKING GUIDE FOR FOODS AND NUTRITION SS3 MOCK 2 (2021 SESSION)

1.A 11.C 21.D 31.D 41.D 51.D

2.D 12.B 22.B 32.B 42.D 52.A
3.C 13.D 23.C 33.D 43.C 53.B
4.D 14.C 24.D 34.C. 44.A 54.B
5.C 15.B 25.C 35.B 45.D 55.D
 6.A 16.C 26.C 36.B 46.C 56.B
7.B 17.A 27.A 37.D 47.C 57.A
8.D 18.B 28.B 38.A 48.D 58.C
9.B 19.B 29.D 39.D 49.A 59.C
10.C 20.D 30.D 40.C 50.A 60.D

SECTION B (ESSAY)

1a. .ITEMIZE FIVE SUBJECTS RELATED TO FOODS AND NUTRITION

1. Biology
2. Chemistry
3. Mathematics
4. Physics
5. Medicine
6. Biochemistry
7. Physiology
8. Microbiology
9. Agriculture
10. Home economics etc./5marks

1b. EFFECT OF HEAT ON :

a.egg--coagulation

b. bread---dexrtinization

c. pap------------gelatinization /3marks

1c. Define the following :

:i. balanced diet: this is the diet that contain all the food nutrients in the right proportion

ii. food and nutrients: these are the chemical substances present in /2marks

2a .FIVE DIFFERENCES BETWEEN MALE AND FEMALE REPRODUCTIVE ORGAN

MALE FEMALE
1 Prostate gland is present Prostate gland is absent.
2 Penis is present Vagina is present
3 It produces sperm It produces eggs or ova
4 Seminal vesicle is present Seminal vesicle absent
 5 Ovaries are absent Ovaries are present
/5marks

2b.MENTION FIVE TYPES OF KITCHEN PLANS

1. U-shaped kitchen
2. L-shaped kitchen
3. Parallel or corridor shape kitchen
4. Square shaped kitchen
5. Rectangular shaped kitchen
6. Straight line or I-shaped kitchen(any five)/5marks

3a..ITEMIZE TEN FIRST AID BOX CONTENT

1. Cotton wool
2. Soap
3. Crepe bandage
4. Triangular bandage
5. Scissors
6. Iodine solution
7. Methylated spirit
8. Hydrogen peroxide
9. Sterile dressing
10. Razor blades
11. Gentian violet
12. Ointment(any ten)/5marks

3b.STATE FIVE MEASURES TO TAKE IN THE KITCHEN TO PREVENT ACCIDENTS IN THE

KITCHEN

1. Avoid water spillage on the floor

2. Always use cutting board in food preparation
3. Do not liter the floor with foodstuff peelings
4. Label food containers appropriately
5. Open all windows while cooking to prevent suffocation
6. Good lighting in the kitchen/5marks

4a. LIST OUT FIVE FACTORS THAT INFLUENCE FOOD HABIT

1. Family upbringing
2. Social interaction
3. Customs and taboos
 4. Weather and climate
5. Locally produced foods
6. Health of the individual
7. Economics status
8. Educational level
9. Physiological variation
10. Religious belief
11. Emotional feelings(any five)/5marks

4b.. WHAT IS RECHAUFFE FOODS ( re-heated foods): this re-heating of cooked foods to
produce a new one. E.g. boiled yam to produce yam balle.tc /1mark

4c. FOUR REASONS FOR REHEATING FOOD

1. T prevents wastages
2. It provides variety
3. It is economical/
4. It makes food more appetizing
5. It makes food to digest easily any four?/4marks

5a.. WHAT IS CONVENIENCE FOODS?

These are pre-prepared or packed foods that requires little or no cooking ½ mark

5b.LIST OUT AND EXPLAIN TYPES OF THREE KITCHEN EQUIPMENT

1. Large equipment /fixed are the equipment that cannot be easily moved from one place to
another e.g. .sink, cabinet, gas cooker
2. Mechanical /labour saving device they help to save energy, time and reduce work task
e .g toaster, blender
3. Small/utensils :these are equipment that can easily be moved from one place to another
e.g.. pot, spoon ,cups etc./4 ½ Marks

5c..MENTION FIVE METHODS OF COOKING FISH

1. Frying
2. Boiling
3. Grilling
4. Baking
5. Steaming
6. Stewing(any five)/5 marks
6a. .MENTION FIVE FACTORS TO CONSIDER WHEN CHOOSING FRUITS

1. It must be fresh
2. It must be free from insect infestation
3. It must not be overripe
4. It must be firm to touch
5. Fruits in season must be considered /5 marks

6b. MENTION FIVE RAISING AGENTS/2 ½ marks

1. Baking powder
2. Yeast
3. Palm wine
4. Steam
5. Over ripe banana
6. Air etc.(any five)/2 ½ marks

.6c. LIST OUT FIVE TYPES OF FLOUR

(a) whole wheat flour

(b) All-purpose flour
(c) Instant blending flour
(d)Composite flour
(e) Soft wheat flour2 ½ marks

PRACTICAL EXAMINATIONFOR FOODS AND NUTRITION (20 MARKS)

Your Auntyis celebrating her 40thbirthday.

a. Prepare a dinner suitable for the occasion.

b. Prepare a yeast snack and a refreshing drink.

ANSWER :
NOTE: The dishes chosen should be two course meal because it is
dinner that is,the main meal and dessert.Yeast product and refreshing
drinks

In interpreting ,the students should note the three sections

A-Reason for choice
B-Chief ingredients and quantity
C-Time plan and order of work .
EDUCATOR: BAMISAYE A.M

CAMPUS: OSOGBO

PHONE NUMBER :08039119242