cameroon gce A level 2024 catering management and dietetics 1
cameroon gce A level 2024 catering management and dietetics 1
Elements present in protein are
A Carbon
, hydrogen, and oxygen.
B Carbon
, hydrogen, nitrogen, and oxygen.
C Hydrogen, nitrogen, and oxygen.
D Carbon and hydrogen.
1 . C Food labelling.
D Food preservation.
Any tag, mark written or printed on a container
is known as
A Food label.
B Food information.
C Food ingredient.
D Food mark.
1 1.
One of the changes which occurs when an egg
gets older is
A Water moves from the yolk to the white.
B The yolk membrane weakens.
C The white becomes thicker.
D The air space reduces.
2.
12. Raising agents are classified as follows:
A Mechanical and physical.
B Physical and chemical.
C Mechanical and chemical.
D Mechanical and manual.
3. Food additives are substances added to food to
A Maintain good health.
B Improve health.
C Retain quality.
D Reduce infection.
Getting information about a product with an
intention to buy is known as
A Wise shopping.
B Consumer education.
C Hire purchase.
D Mortgage.
13.
4. Excess consumption of food additive can lead to
A An illness.
B Good health.
C Unbalanced diet.
D Allergic reaction. Choose a consumer agent from the list below
A Buyer
B Market
C Supplier
D distributor
14.
5. Identify a symptom of food poisoning
A Typhoid.
B Abdominal cramp.
C Syphilis.
D Chlolera. 15. Show an example of a condiment from the list
below
A Onion
B Curry powder
C Nutmeg
D Mustard
6. Dehydrating illness are caused by
A Lack of water in the body.
B Lack of fat in the body.
C Lack of protein in the body.
D Lack of carbohydrate in the body.
16. An additive which allows water and oil to mix
together in a solution is
A Acidity regulators.
B Thickeners
C Emulsifiers
D Raising agent.
7. Consuming unbalanced diets may lead to
A Infectious diseases.
B Epidemic diseases,
C Contagious diseases.
D Malnutritional diseases.
17. Excessive intake of fibre–rich foods can lead to
A Diarrhoea.
B Poliomyelitis.
C Malaria .
D Malnutrition.
Food rationing can be defined as
A Preparation of food for all.
B Selection of food for all.
C Careful distribution of food to all.
D Division of food to all.
8.
Mould growth can be prevented by
A Cooling food before consumption.
B Keeping food in an acidic condition.
C Washing of hands before eating.
D Keeping food in open containers.
18.
Convenience foods arc foods which need
A Total preparation.
B Minimal or no preparation.
C Pre–preparation.
D Final preparation.
9.
One of the Requirements of food labelling is
A Product list
B Seasonal list
C Identification list
D Choice list
