FOOD AND NUTRITION EXAM QUESTIONS FOR SS2 SECOND TERM
SS2 FOOD AND NUTRITION EXAM QUESTIONS SECOND TERM – EDUDELIGHT.COM
SECOND TERM EXAMINATION
Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved.
SUBJECT: FOODS AND NUTRITION
DURATION: 2HR
CLASS: SSS 2
1. The most appropriate equipment for removing particles from flour is (a) dredger (b) colander (c) strainer (d) sieve
2. Which of the following is a moist method of cooking (a) baking (b) steaming (c) grilling (d) roasting
3. The common food poisoning bacteria is called (a) salmonella (b) staphylococcus (c) botulism
(d) clostridium
4. Which of the following is a labour saving device? (a) soup ladle (b) wooden mortar
(c) electric blender (d) frying spoon
5. What happens when starch is cooked in water? (a) gelatinizes (b) caramelizes (c) dextrinizes
(d) coagulates
6. Which of the following should be considered first when planning a suitable kitchen floor?
(a) smoothness (b) durability (c) washability (d) colour
7. The best source of vitamin c is (a) avocado pears (b) green beans (c) citrus fruits (d) garden egg
8. Which of the following is NOT a shell fish (a) crab (b) lobster (c) sole (d) shrimps
9. Leaves that can be used in place of scoring powder for pots and pans is (a) beans (b) banana
(c) groundnut (d) pawpaw.
10. Which of the following makes cooking faster and easier (a) kerosene (b) firewood
(c) cooking gas (d) charcoal.
11. An example of a traditional kitchen utensils is (a) earthen wares (b) bottle (c) fork and knife
(d) weighing scale
12. An item used to pierce kebab is called a (a) knife (b) fork (c) skewer (d) toothpick.
13. An example of a white fish is (a) cat fish (b) mackerel (c) cod (d) lobster.
14. The ability of pudding batter to hold air is due to the presence of (a) yeast
(b) baking powder (c) bicarbonate of soda (d) egg.
15. Which of the following is the best and inexpensive method of softening meat at home
(a) soaking in vinegar (b) adding monosodium glutamate (c) adding salt petre
(d) wrapping in pawpaw leaves.
16. Colourings are added to foods in order to (a) make them taste better
(b) improve their appearance (c) prevent them from deteriorating (d) retain food value.
17. A common leafy vegetable is (a) cauliflower (b) garden egg (c) lettuce (d) carrot.
18. Proteins contain (a) chlorine (b) fluorine (c) fluorine (c) oxygen
19. Which of the following is most suitable for a wedding party? (a) kebabs (b) biscuits
(c) jollof rice (d) meat pie
20. Peas, beans, lentils and groundnuts constitute a food class known as (a) fruits and vegetables
(b) cereals and grains (c) pulses and legumes (d) roots and tubers.
21. Which of the following establishments can a food scientist work?
(a) Ministry of Environment (b) National procurement authority (c) Public Health authority
(c) Public Health authority (d) Food Research and Development Institute.
22. The liquid in which bones, vegetables, fish or meat scraps are cooked is refered to as
(a) soup (b) sauce (c) stock (d) stew.
23. What is the meaning of sauté? To (a) tossing food lightly in a small amount of fat or oil
(b) coat food and shallow fry (c) coat food thickly and deep fry (d) cook food in its own fat
24. Which of the following methods makes food available almost in its natural form?
(a) sun-drying (b) treating with chemicals (c) freezing and refrigeration (d) canning and bottling.
25. Bread crumbs is (a) finely ground dried bread (b) finely ground toasted bread
(c) French toast (d) croutons.
26. Which of the following is a raising agent (a) butter (b) water (c) sugar (d) yeast
27. The common base unit from which carbohydrates are built is called (a) cellulose
(b) glycogen (c) monosaccharides (d) polysaccharide.
28. Which of the following ovens is particularly useful for reheating foods (a) kerosene-tin oven
(b) anthill oven (c) microwave oven (d) gas oven.
29. Which of the following is safety rule in the kitchen (a) keep cupboards and drawers open
(b) wipe grease and water from floors immediately (c) stretch hands across boiling soup
(d) keep vinegar and similar liquids within reach of children.
30. In the kitchen, wall units are used to provide (a) storage space (b) work top
(c) washing space (d) cold storage area.
31. The raising agent commonly used for making bread is (a) baking powder (b) bicarbonate of soda
(c) eggs (d) yeast
32. In a whisked mixture, the flour is usually folded in to (a) ensure proper mixing
(b) separate the flour grains (c) aerate the mixture (d) avoid the knocking out of air.
33. Personal hygiene in the kitchen includes (a) covering the dust bin (b) getting rid of pests
(c) cleaning the work surface (d) avoiding the use of jewellery
34. The richness of a cake depends on the quantities of (a) fats and eggs (b) sugar and flour
(c) baking powder and milk (d) eggs and sugar.
35. Kebabs could be prepared by (a) grilling or frying (b) frying or boiling
(c) broiling or seasoning (d) stewing or smoking.
36. The kitchen floor should be kept dry in order to (a) keep it attractive
(b) drive away flies (c) prevent accidents (d) keep it shining
37. Giblet is a term used to describe the offal of (a) poultry (b) beef (c) pork (d) lamb.
38. Which of the following groups of fruits contains a high concentration of vitamin c
(a) banana, pawpaw, avocado pear (b) oranges, lime, lemon (c) guava, pineapples, grapes
(d) grapefruit, breadfruit, mangoes.
39. Suggested foods at children’s party include (a) fried peppered fish, pounded yam, cake, punches
(b) fried peppered chicken, fried rice, ice cream, palm wine
(c) fried chicken, fried rice, yam crisp, palm wine (d) fried chicken, jollof rice, carrot sticks, ice cream
40. Which of these is fat free milk? (a) condensed (b) evaporated (c) fresh whole (d) skimmed
41. The raising agent used in preparation of omelette as a dish is (a) air (b) baking powder
(c) palm wine (d) yeast.
42. Health of the foetus depends on (a) the activities of the mother (b) the diet of the mother
(c) the height of the mother (d) the intelligence of the mother.
43. Meat from different parts of animals are called_________ of meat (a) cut (b) flesh (c) part (d) slice
44. High intake of iron-rich foods during pregnancy prevents (a) anaemia (b) beri-beri (c) kwashiorkor
(d) pellagra.
45. Which of the following group of nutrients does an expectant mother needs most?
(a) carbohydrate, protein, phosphorus and vitamin C
(b) carbohydrates, vitamins, fats and oils (c) minerals, fats and oils and vitamin A
(d) protein, iron, calcium and vitamins.
46. The part of an egg rich in protein is the (a) chalaza (b) egg white (c) vitelline membrane
(d) yolk.
47. The organization that ensures that manufacturers of goods adhere to government
policy and standardization is (a) CAC (b) FDA (c) NAFDAC (d) SON
48. A deficiency disease that results from lack of protein and calorie in the diet is
(a) kwashiorkor (b) marasmus (c) rickets (d) scurvy
49. Adolescent girls need additional requirement of food rich in (a) calcium (b) iron (c) iodine (d) zinc
50. The process of heating whole milk at a temperature of 1600F for 30 to 60 seconds is called
(a) condensing (b) evaporation (c) pasteurization (d) skimming.
51. Cereals can be used in the following forms except as (a) flakes (b) liquid (c) pastas (d) powder.
52. The following are poultry dishes except (a) fried chicken (b) grilled chicken
(c) peppered gizzard (d) pork barbeque
53. Excessive loss of blood during child birth can be prevented when vitamin ________ is
consumed in pregnancy (a) A (b) B (c) D (d) K
54. The meals of a toddler should be balanced and contain (a) a lot of liquid
(b) a lot of sugar (c) large portions (d) a lot of fried foods.
55. The most important factor to consider in planning meals for the aged is the
(a) health status (b) skills of the cook (c) food available (d) cooking facilities available.
56. The normal dough consistency for a short crust pastry is (a) soft (b) stiff (c) hard (d) elastic.
57. A raising agents completely used for cakes is (a) yeast (b) egg (c) palm wine (d) baking powder
58. Which of the following methods is used in making queens cakes (a) rubbing-in (b) melting
(c) creaming (d) whisking
59. Kwashiorkor is usually common in (a) pregnant women (b) teenage girls (c) toddlers
(d) old people.
60. Raising agents are the same as (a) reducing agents (b) enriching agents (c) leavening agents
(d) flavouring agents
THEORY: INSTRUCTION: Answer three questions in all
- State the reasons for carrying out the following cookery processes 8 marks
- Addition of lemon/lime juice to the water used in the preparation of poached egg
- Glazing of the top of pastries such as meat-pie before baking
- Coating of yam balls before frying
- Greasing the bottom of baking tin with margarine before pouring batter
(b) State four points to be considered in the selection of kitchen equipment 2 marks
- List and explain five types of flour used in cookery 5 marks
(b) Name a suitable dish that can be made from each of the flours listed in 2(a) above 21/2 marks
(c) State the recipe for one of the dishes listed in 2(b) 21/2 marks
- Give two uses of each of the following kitchen equipment 3 marks
- Refrigerator ii. Sinks iii.cookers
(b) Mention six labour saving devices and state their uses 3 marks
(c) List four examples of offals 2 marks
(d) Write short note on garnishing and stewing 2 marks
- Explain the following common faults in cake making and their causes 8 marks
- Bad shape
- Cake sunk in the middle
- Uneven texture
- Dry
(b) Differentiate between skimmed milk and condensed milk 2 marks
- Explain the concept “Time and Energy Management” 4 marks
(b) State three basic nutritional requirements for a pregnant woman 3 marks
(c) Differentiate between cereals and legumes 2 marks
(d) List two examples of raising agents 1 mark
SS2 FOOD AND NUTRITION EXAM QUESTIONS SECOND TERM – EDUDELIGHT.COM
