FOOD AND NUTRITION EXAM QUESTIONS FOR SS3

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***SS3* FOOD AND NUTRITION MOCK *EXAM QUESTIONS – EDUDELIGHT.COM***

MOCK EXAMINATION

Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved.

SUBJECT: FOOD & NUTRITION TIME ALLOWED: 2HRS CLASS: S.S 3

Answer all questions in this section

The best flour for bread is _____ (a) hard wheat flour (b) soft wheat flour (c) self-raising flour (d) composite flour
An example of a meat dish is _____ (a) kedgeree (b) croquette (c) yam ball (d) sausage roll
In order to prevent food poisoning, a caterer should _____ (a) store food in its can after opening (b) wash hand thoroughly before handling food (c) keep left over food in the cupboard (d) return thawed food to the freezer
A suitable method of preparing sponge cake is _____ (a) rubbing- in method (b) creaming method (c) whisking method (d) melting method
Which of the following statements are true of beverages?

I. they refresh and quench thirst II. They are nourishing III. They are stimulants IV. They protect the body

(a) II, III and IV only (b) I, III and IV only (c) I, II and IV only (d) I, II and III only

When choking occurs, food is trapped in the _____ (a) trachea (b) diaphragm (c) oesophagus (d) intestines
A shopping list is a/ the _____ (a) list of items and their prices (b) guide used when purchasing items (c) list of ingredients and their quantities (d) total number of items to buy
A disadvantage of convenience foods is that they _____ (a) expire quickly (b) are processed foods (c) are expensive (d) have prolonged cooking time
In order to save time and energy during cooking, the appropriate material for a sauce pan is _____ (a) earth (b) enamel (c) stainless (d) galvanized iron
Addition of sugar to fruits improves the _____ (a) texture (b) colour (c) flavor (d) appearance
Which of the following fruits is the least source of vitamin C? (a) orange (b) banana (c) mango (d) guava
Caffeine in coffee gives a/ an _____ (a) satiety effect (b) aromatic effect (c) stimulating effect (d) sedative effect
An example of ready- to- serve convenience food is _____ (a) instant tea (b) canned fish (c) coffee (d) cake mix
Foods prepared from unwholesome ingredients with the aim of maximizing profit are said to be _____ (a) adulterated (b) misbranded (c) enriched (d) fortified
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 (d) kippered herrings
Rechauffe is best described as _____ (a) economy of cooking (b) leftover food (c) leftover cookery (d) warming food
Dry, canned and bottled foods should be kept in a _____ (a) refrigerator (b) cupboard (c) warmer (d) freezer
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
The best cookware for rockbuns is a _____ (a) loaf tin (b) cake pan (c) baking sheet (d) patty tin
A factor to be considered when selecting meat for grilling is the _____ (a) water content (b) cut (c) fat content (d) colour
A kitchen sink that is blocked by grease should be cleaned with _____ (a) sulphuric acid (b) soapy water (c) boiling water (d) sink plunger
When purchasing fresh fish, an indication of quality is its _____ (a) deep sunken eyes (b) flabby flesh (c) limp tail (d) reddish gills
During cooking, heat is transferred to a saucepan by _____ (a) conduction (b) convection and radiation (c) radiation and conduction (d) radiation
Strengthening of bones and teeth is a function of calcium and _____ (a) sodium (b) phosphorus (c) iron (d) iodine
Comparison of prices and values of items before shopping enables consumers to _____ (a) buy on impulse (b) buy cheaper items (c) spend wisely (d) buy in bulk
The most important factor to consider when preparing a family budget is the _____ (a) money available (b) food in season (c) size of the kitchen (d) storage facility
What is the proportion of fat to flour in short crust pastry? (a) ¹/₂: 1 (b) 1: ¹/₂ (c) 1: 1 (d) 2: 1
Fat is used to shorten baked flour products in order to make them _____ (a) soft and shiny (b) soft and crumbly (c) crispy and flappy (d) crispy and shiny
In cookery, the function of flavouring and condiments is to _____

I. improve the nutritive value of food II. Act as preservatives III. Improve flavor of food IV. Make food presentation easier

(a) I and III only (b) I, II and III only (c) II, III and IV only (d) II and IV only

Short crust pastry is best made from _____ (a) oat flour (b) maize flour (c) wheat flour (d) rice flour
On a formal invitation card, ‘R. S. V. P.’ is written at the _____ (a) upper left (b) upper right (c) center left (d) bottom right
The most effective materials for cleaning aluminum pans are _____ (a) wire sponge and soap (b) sponge and sand (c) steel wool and soap (d) scouring pad and detergent
Classes of fish include _____ fish (a) white, oily and shelly (b) dry, fresh and shelly (c) bony, dry and white (d) bony, fresh and oily
A child with poor teeth formation and knocked knees is deficient in _____ (a) calcium and vitamin K (b) iodine and vitamin D (c) calcium and vitamin D (d) iodine and vitamin K
First class proteins are of high biological importance because they _____ (a) contain essential amino acids (b) repair worn out tissues (c) are of high nutritive value (d) contain essential nutrients
A conservative method of egg cookery is _____ (a) boiling (b) frying (c) poaching (d) stewing
An example of table linen is _____ (a) food cover (b) tray cloth (c) tea towel (d) dish cloth
The main aim of blanching vegetables before freezing is to _____ (a) improve texture (b) reduce cooking time (c) maintain colour (d) stop enzymatic action
The enzyme that converts starch in food to maltose is _____ (a) pepsin (b) ptyalin (c) renin (d) trypsin
Flaky pastry becomes tough and hard when _____ (a) cooking time is prolonged (b) cooking time is short (c) insufficient water is added (d) too much water is added
In bread making, yeast cells are destroyed by the addition of excess _____ (a) sugar (b) milk (c) water (d) salt
A dish that requires low oven temperature while cooking is _____ (a) rice pudding (b) fruit cake (c) fruit scone (d) milk pudding
When consumed, which of the following dishes takes longer to digest? (a) rice pudding (b) groundnut soup and boiled rice (c) vegetable soup and fufu (d) moimoi/ oleleh
Which of the following methods is most suitable for cooking the sirloin of beef? (a) roasting (b) braising (c) boiling (d) broiling
The nutrient that spares protein from being used for energy generation in the body is _____ (a) vitamins (b) mineral salts (c) carbohydrates (d) water
Prevention of dry skin is a function of _____ (a) vitamin D (b) vitamin C (c) vitamin B (d) vitamin A
Which of the following vegetables would lose most of its nutrients when boiled? (a) carrot (b) tomato (c) cabbage (d) potato
A suitable festive lunch for children is _____ (a) fish stew and boiled potatoes (b) fried chicken and jollof rice (c) okro soup and fufu (d) fish stew and cassava pottage
Ascorbic acid refers to _____ (a) vitamin D (b) vitamin E (c) vitamin B (d) vitamin C
Which of the following points is the most important factor when planning meals? (a) knowledge of food value (b) personal likes and dislikes (c) cooking facilities (d) cooking method to be used
Before the nutrients can perform their various functions in the body, they must be _____ (a) balanced (b) taken with other chemicals (c) consumed, digested and absorbed (d) maintained
Movable utensils used for preparing food in the kitchen are _____ (a) fixed equipment (b) measuring equipment (c) small equipment (d) large equipment
Which of the following is not necessarily considered when planning a suitable kitchen floor? (a) non slippery (b) durability (c) ease of care (d) colour
Which of the following foods is required for a cock tail party? (a) main meals (b) finger foods (c) appetizers (d) desserts
An example of milk product is _____ (a) kedgeree (b) filled milk (c) rice pudding (d) cheese
The principle which involves removing moisture in food preservation is _____ (a) freezing (b) dehydration (c) pickling (d) jam making
The effective utilization of nutrients in the body can be prevented by _____ (a) malnutrition (b) food diseases (c) toxin (d) anti- nutrients
The transfer of heat in a liquid medium is _____ (a) conduction (b) convection (c) radiation (d) evaporation
Funnel, colander and toaster are _____ (a) baking equipment (b) cleaning equipment (c) mixing equipment (d) kitchen equipment
Translucency test indicates the presence of _____ (a) proteins (b) oils (c) starch (d) carbohydrates