Question One: Put True ( ) or False ( X ):

Transcription

1 Question One: Put True ( ) or False ( X ): 12 MARKS 1. Vitamin C rich in Guava compared to citrus food ( ). 2. The dose of vitamin B4 from 5,000 mg-10,000 mg is toxic ( ). 3. Vitamin B5 can reduced blood cholesterol and blood pressure ( ). 4. Oral contraceptive drugs may develop vitamin B5 deficiency ( ). 5. Vitamin B11 synthesized in the body by alanine amino acid ( ). 6. The starch is tasty and soluble in cold water ( ). 7. To prevent lump formation, we mix starch with the cold water ( ). 8. Sucrose is fully hydrolyzed to monosaccharides in the presence of acid ( ). 9. By heating, the protein denatured first, the coagulate ( ). 10. Oil is using as cooking media, because boiling point of water is higher boiling point of oil ( ). 11. The tubercle bacilli killed after milk boiled ( ). 12. When meat contain much connective tissues, so, we need more time to cook it ( ). Question Two: Multiple Choice Question (MCQ) 20 MARKS 1. The process that takes place in yeast doughs when yeast cells act upon sugars to produce carbon dioxide and ethyl alcohol is. A. Hydration B. Fermentation C. Tenderizing D. Baking 2. Flour-Liquid mixtures that are stiff enough to be shaped by hand is called A. Batter B. Dough C. Liquid D. Solid 3. Which of the following is true about bacteria; A. Bacteria multiplies and grows faster in warm environments. B. Bacteria needs air to survive. C. Every type of bacteria can give people food poisoning. D. By freezing food you can kill bacteria. 1/6

2 4. Which one of the following foods is likely to contain the MOST bacteria? A. Frozen raw chicken. B. Recently cooked chicken. C. A opened fizzy drink. D. Bottled mayonnaise. 5. Which of the following does bacteria need to assist it to grow and multiply; A. Water. B. Food. C. Warm temperatures. D. All of the above. 6. If a fat contains mostly saturated fatty acids, it is likely to be A. Solid at room temperature. B. Soft at room temperature. C. Rancid at room temperature. D. Liquid at room temperature. 7. When looking at the ingredient label of a bottled spaghetti sauce, you see that olive oil is the second ingredient. This means that A. Olive oil is the second ingredient by weight. B. Olive oil is the second ingredient by alphabetical listing. C. Olive oil is the second ingredient by amount present in the sauce. D. Olive oil is just one of the ingredients present in the sauce. 8. Nutrient density can be defined as A. The amount of kcalories in a food divided by the amount of kcalories needed in a day. B. The amount of a particular nutrient in a serving of food divided by the number of kcalories in that serving. C. The amount of a particular nutrient in a serving of food divided by the number of grams of protein. D. The amount of a nutrient in a serving of food divided by the amount of the nutrient needed for that day. 9. Which statement best describes nutrient density? A. Choose a number of different foods within any given food group rather than the "same old thing" B. Consume foods that have the most nutrition for their kcalories C. Plan your entire day's diet so that you don't overconsume nutrient sources D. Consume a variety of foods from the five major food groups every day 10. Cooking an egg alters its appearance due to A. Denaturation B. Esterification. C. Detoxification. D. Emulsification. 2/6

3 11. A rich source of vitamin E is A. Corn oil B. Avocado C. Orange D. Chicken breast Question use the food label below from a can of corn kernels 12. This is a sample label from a can of corn kernels. What is the total content of corn in this can, in grams? A. 85g B. 255g C. 306g D. 100g 13. If you consumed the whole can of corn, what would be your total intake of saturated fat, in grams? A. 0.5g B. 0.3g C. 0.9g D. 1.1g E. 0.09g 3/6

4 14. How much protein is there in 100g of corn? A. 2.2g B. 6.6g C. 7.8g D. 2.6g 15. If you consumed the entire can of corn, would this be considered high, moderate or low in terms of energy intake? A. Moderate B. High C. Low 16. Would the amount of saturated fat in this can of corn be considered acceptable for a healthy diet? A. Yes B. No 17. Approximately how many teaspoons of sugar are there in one serving of this corn? A. 5 teaspoons B. 4 teaspoons C. 1 teaspoon 18. Would the this can of corn be considered a good source of fiber? A. No B. Yes 19. If you consumed the whole can of corn, approximately what percentage of your daily intake of sodium would you consume? A. 30% B. 10% C. 100% D. 115% 20. Would the %DV (daily value) of carbohydrate in one serving of this can of corn be considered high or low? A. High B. Low 4/6

5 Question Three: Mention five methods of preservation, and write the principle of each method with example? 5 MARKS Question Four: Give the scientific name of the following vitamins: 4 MARKS a. B3: b. B4: c. B5: d. B11: 5/6

6 Question Five5: Mention the 4 factors effects on absorption of fat to food during frying? 4 MARKS Question six: Give 3 examples of natural pigments used in meal preparation with mention the source of its and the changes in acid and alkali media? 5 MARKS End of Question Good Luck 6/6