Advanced level 2024 CASPA mock food science 1
Advanced level 2024 CASPA mock food science 1
1. Which of the following is an example of a
monounsaturated acid and polyunsaturated acid
respectively?
A. Oleic acid and linolenic acid
B. Linoleic acid and oleic acid
C. Palmitic acid and lauric acid
D. Stearic acid and oleic acid
2. Sucrose is a disaccharide formed from the build up of?
A. Maltose and galactose
B. Glucose and glucose
C. Glucose and fructose
D. Galactose and fructose
3. Herbs tied together in a bundle is described
A. Green spices
B. Bouquet garni
C. Roux
D. Suet
4. Which of the following primary colours indicate the
presence of starch in a food sample with iodine as a
reagent?
A. Brick red precipitate
B. Blue black
C. Yellow and green
D. Green
5. Scalding is …………………
A. A method of cooking food below boiling points
lower than that of simmering
B. A process of losing feathers of skin of animals with
the aid of hot pot
C. A dry method of cooking
D. A method used in the preparation of steamed
chicken
6. The protein found in milk is known as
A. Myosin
B. Mucin
C. Caseinogen
D. Elastin
7. Why is water known as a universal solvent
A. It is polar in nature
B. it contains Hydrogen and oxygen
C. It is found everywhere
D. It is attracted to positive electrical
8. A pro vitamins is:
A. Substance which interferes in the absorption of
vitamins
B. Substance which is converted to a vitamin in the
body
C. Beta carotene found in carrots
D. A micronutrient
9. The function of lysosome during digestion is….
E. Kill bacteria in the mouth
F. Kill bacteria in food
G. Breakdown food substances
H. Aid in the absorption of food substance
10. Which of the following enzymes reacts in the acidic and
alkaline medium respectively;
A. Renin and pepsin
B. Pepsin and renin
C. Renin and trypsin
D. Trypsin and renin
11. The digestion of proteins begin in the,
A. Mouth
B. Duodenum
C. Stomach
D. Oesophagus
12. The churning action of food including the relaxation and
the contraction of the muscles of the digestive system is
known as
A. Mixing
B. Peristalsis
C. Digestion
D. Movement
13. Osteomalacia and rickets is associated with the
deficiency of the following nutrients ;
A. Vitamins A, E, calcium and magnesium
B. Vitamins D, A, phosphorus and magnesium
C. Vitamins D, Calcium, magnesium
D. Vitamins D, E, Calcium.
14. Moisture lost in food is easily demonstrated in;
A. Vegetable and fruits
B. Tuber and fruits
C. Legumes and vegetable
D. Roots and vegetable
15. A plan for feature expenditure of a house hold is:
A. Savings
B. Budgeting
C. Deposit
D. None of the above
16.Excess weight comes as a result of
A. Energy intake more than output
B. When there is a balance of A and B
C. When output is more than intake
D. When we eat fat
17. Select the measurement that is taken to identify obesity:
A. Weight / age
B. Weight / height
C. Weight / size
D. A and B
18. People who control the intake of alcohol are observed to
be :
A. Less prone to heart disease
B. Less prone to liver disease
C. Less prone to kidney effection
D. Less prone to lungs disease
19. The main function of vitamin A
A. Proper formation of bones
B. Produce visual purple
C. Formation of red blood cells
D. Promote growth
20. Macro-nutrients arc needed in the body in
