Advanced level 2024 CASPA mock food science 2
Advanced level 2024 CASPA mock food science 2
SECTION A
1.
a. Define the following terms as used in food science (10mrks)
i. Brassing
ii. Roux
iii. Accompaniment
iv. Fermentation
b. Explain the term complementary value of proteins (5mrks)
c. State and explain three functions of proteins (6mrks)
d. Outline any 2 factors which may affect carbohydrates metabolism (4mrks)
2.
a. Outline three importance of carrying out food test (3mrks)
b. State and explain five guidelines to be observed when carrying out food tests
(10mrks)
c. Enumerate six basic requirements needed in a food science laboratory when carrying
out a food test, clearly stating the use of each (12mrks)
SECTION B
3.
a. i. Define the term food allergen. (3mrks)
ii. State two causes of food allergy (2mrks)
iii. Enumerate three symptoms of food intolerance (3mrks)
iv. Suggest 2 ways by which food allergy can be prevented or treated (4mrks)
b. i) Enumerate 8 items that can cause food allergy (4mrks)
ii) State three risk factors of heart disease (3mrks)
iii) Advance six reasons why food labels are important (6mrks)
4. a. i) Define the term anaemia (2mrks)
ii) Outline three major types of anaemia (3mrks)
iii) Enumerate five signs and symptoms of anaemia (5mrks)
b. Briefly explain the following health problems (15mrks)
i) Peptic ulcer
ii) Obesity
iii) Goiter
SECTION C
5. a. Describe in detail the following methods preservation
i. pasteurization
ii. freezing
