CSEC Food, Nutrition and Health Paper 1 May/June 2003

The discoloration of green bananas during food preparation is caused by

the presence of iron

Tara's bottle of jam had crystallized. This could be due to

Which of the following factors are important in the prevention of food-borne illnesses?

i. Storage of food ii. Cooking methods iii. Waste disposal iv. Personal hygiene

Which one of the following foods may show noticeable shrinkage when dehydrated?

Which of the following conditions is caused by contamination of food?

Constipation, anemia, nausea

Dysentery, Escherichia coli, vomiting

Gastro enteritis, cholera, nausea

Typhoid, fever, diarrhea

Food contamination occurs when micro-organism

destroy enzymes quickly

develop unsavory smells

transfer faeces to food

John ate pork that was NOT properly cooked. He began to vomit and complain of stomach ache. His symptoms were most likely caused by

clostridium botulinum

clostridium perfringens

The MAIN reason for preserving food is to

improve its appearance

retain its nutrients

Freezing is a preservation method that

accelerates enzyme activity

destroys spoilage organisms

kills pathogenic organisms

retards microbial growth

Mary made a bottle of pineapple jam. She noticed that it was poorly set. Which of the following factors may have contributed to the consistency of the jam?

i. Insufficient sugar was added ii. Lime was added. iii. The fruits contained insufficient pectin. iv. The fruits were damaged

Which of the following conditions will contribute to the spoilage of food? i. Incomplete thawing and cooking of food ii. Improper storage of food iii. Leaving cooked foods unrefrigerated for long periods iv. Constant reheating leftover foods.

The preservative that draws moisture from meat by osmotic action is

Some ripe fruit may form a gel when boiled with sugar because of the presence of

Which one of the following statements BEST describes food additives?

Agents which improve the nutritive value of foods

Chemicals which prevent foods from deteriorating

Flavorings, which improve the attractiveness of foods without misleading the buyer.

Substances which improve the appearance, taste and freshness of foods.

Which one of the following is the BEST method for a housewife to preserve a surplus of cucumbers?

Which of the following processes does NOT affect the nutritive value of frozen pigeon peas?

Harvesting practices

Packing material used

Storage time before processing

Dip a clean, dry wooden spoon into a jelly. Allow to cool lightly. Let jelly run gently over the side of the spoon. The statement above refer to the

Vegetables and fruits are blanched before freezing in order to

ensure that they remain firm

kill bacteria and stop enzyme action

prevent ice crystals from forming

retain flavor in the food

The MAIN cause of food spoilage is

the action of enzymes

the action of micro-organisms

Fruits must be thoroughly cooked when making jam in order to i. improve the colour ii. soften the fruit iii. prevent crystallization iv. extract pectin

Which one of the following processes does NOT affect the nutritive value of frozen string beans?

Harvesting practices

Storage time before processing

Package material used

Human beings CANNOT digest

__________ is a slow, moist method of cooking.

Which of the following foods supplies the MOST carbohydrates?

Eggs, fish, split- peas, cheese. ALL of these foods are excellent sources of

Which of the following guidelines is NOT appropriate for feeding a toddler?

Give a second helping if necessary

Allow plenty of time for meals.

Introduce spicy foods occasionally

Prepare small and attractive portions.

People suffering from hypertension should avoid.

Skim milk, pork, green beans

Lettuce, fish, carrots

Coconut water, spinach, pumpkin

Bacon, margarine, sausage

To which food group does channa belong?

Thirst, frequent urination, hunger, and tiredness are symptoms of

Which one of the following groups of foods is MOST suitable for an obese person?

Fried fish, boiled rice, peanut punch

Grilled fish, steamed vegetables, sponge cake.

Lamb stew, creamed bread fruit, chocolate cake

Steamed fish, fried potato chips, ice cream

Which of the following is an unsafe practice in the kitchen?

Using sharp knives carefully

Turning long pot- handles away from flame

Allowing enough gas to flow before striking match

Using non- flammable aprons when cooking.

Obesity is described as

Less than 10% ideal body weight

Less than 20% ideal body weight

More than 10% ideal body weight

More than 20% ideal body weigh

What is the MOST suitable product for frying doughnuts?

The main nutrient found in the food group, food from animals is?

The level of sugar in the blood is partly controlled by

A fillet of fish, though appetizing, was unsafe to eat because of spoilage resulting from

"Single units of sugar." This statement BEST describes

Which of the following symptoms are MOST commonly associated with food poisoning?

Stomach pains and diarrhoea

Dizziness and chills

Patients with high blood sugar are often advised to

lower their salt intake

reduce their sugar intake

increase their calorie intake

Dietary fiber prevents?

How many cups of flour are equivalent to 100grams?

Your cake batter requires 1 cup of milk. This is equivalent to

Foods from the 'staples' food groups are:

Lettuce, bodi, carrots

Cornmeal, rice, oats

Butter, margarine, oil

You have a limited period for preparing a sponge mixture using 3oz (75 grams) of flour. Which of the following pieces of equipment is MOST suitable for use?

The MAIN cause of food spoilage is

the action of enzymes

the action of micro- organisms

Which of the following combination of foods provide the BEST variety of texture and colour?

Grated carrots, sliced beets, shredded cabbage and cucumber

Sliced beet, squash, string beans and sweet peppers

A bed of lettuce, sliced cucumber, cauliflower and chopped celery

Lettuce and bean salad with French dressing

Yeast grows MOST rapidly on foods that are

Which of the following foods is NOT a cereal?

When a boiled egg- custard curdles, the protein molecules have been

Which one of the following utensils is the BEST choice for making a stew?

An aluminum sauce pan

Iron is important to the body because it

supplies the body with heat and energy

helps in the formation of bones and teeth

aids in the formation of haemoglobin

is essential for the proper functioning of the thyroid gland

Which of the following combinations of foods will provide the BEST quality protein?

Which of the following instructions for the care and use of the blender is INCORRECT?

Run the motor for short period

Rinse the goblet after use

Wash the goblet with warm water and detergent

Immerse the motor unit in warm water to wash

If a gas leak is suspected in your kitchen the BEST procedure is to

have a gas company technician check outlets immediately

apply a soapy solution to repair the leak

examine the cylinder of gas for a faulty valve

have safety taps fitted to your cooker

One of the functions of a customer association is to help consumers to

pay for goods bought

buy foods that are cheap

choose and prepare meals correctly

Which of the following occurs when an egg is boiled for three minutes?

The protein coagulates

The yolk becomes hard

Vitamins A and D are destroyed

The colour around the yolk darkens

Which of the following group of herbs and spices is MOST suitable for making a bouquet garni?

Cloves, ginger, thyme, celery

Cinnamon, nutmeg, cloves, mace

Bay leaves, thyme, celery, parsley

Chive, black pepper, parsley, paprika

Excessive amounts of sodium salts in the diet can increase a person's risk of

What is the BEST definition of the term a la carte?

Meal at a fixed price

List of dishes served at a meal

Choice of individually -priced dished on a menu

Meal at which guests serve themselves

CSEC Food, Nutrition and Health Paper 1 May/June 2003 - Free CXC Past Paper with Answers

CSEC Food, Nutrition and Health Paper 1 May/June 2003 Questions