Advanced level 2026 south west mock food science 1

Select two types of Monosaccharide from below;

A Lactose and glucose

B Maltose and glucose

C Fructose and glucose

D Sucrose and galactose

A suitable method to prepare fish that preserves nutrients is:

A Boiling

B Steaming

C Frying

D Simmering

A man ate bread and egg containing 20g of carbohydrates, 9g of proteins and 4g of fat. Calculate his energy intake;

A 232kcal

B 152kcal

C 177kcal

D 350kcal

The main function of lipids in the body is;

A Regulation of gene expression

B Cell signaling and regulation

C Long-term energy storage

D Transport vitamins and storage

Dried seeds of leguminous plants include;

A Wheat and lentils

B Groundnuts and Oats

C Soya beans and millet

D Cowpeas and lentils

The primary source of energy for the brain is;

A Fructose

B Glucose

C Galactose

D Sucrose

BMI stands for;

A Body Metabolic Index

B Body Mass Index

C Basal Mass Index

D Basal Metabolic Index

The purpose of conducting sensory evaluation on food is to;

A Access chemical contaminants and quality

B Identify microbiological hazards

C Access product quality and acceptability

D Determine nutritional content

The process of converting sugar into alcohol or organic acids using microorganisms;

A Pasteurization

B Homogenization

C Fermentation

D Emulsification

Lacto-vegetarian diet includes;

A Dairy products and vegetables

B Eggs but no dairy product

C Vegetables and animal skin

D Dairy product but no egg

Which medium best describes water-in-oil emulsion?

A Water is the dispersed medium

B Oil is the dispersed medium

C Water is the continuous medium

D Oil is the continuous medium

Which of the following foods is correctly matched with the type of emulsion?

A Butter = water-in-oil

B Margarine = oil-in-water

C Milk = water-in-oil

D ‘Achu’ soup = water-in-oil

Sort out a characteristic of enzymes;

A They remain stable at high temperature

B They are consumed at the end of the reaction

C They are inorganic molecules

D They decrease the activation energy of reaction and the catalyse

An organization involved indoor quality control, charged with developing international food safety standards is;

A Cadex Alimentarius Commission (CAC)

B Wealth Health Oroganisation (WHO)

C Food and Agricultural Organisation (FAO)

D International Standardisation Organisation (ISO)

The component of wheat mainly used in flour production is;

A Bran

B Germ

C Endosperm

D Husk

Which of the sensory attributes are crucial in determining food quality and consumer acceptance?

A Texture, flavour, colour and viscosity

B Appearance, flavour, texture and pH

C Taste, texture, colour and flavour

D Appearance, flavour, texture and nutrient content

Typical symptoms of food allergy;

A Skin rashes and swelling

B Bloating and indigestion

C Good digestion and skin rashes

D Poor appetite and bloating

Which ingredient keeps mayonnaise stable?

A Egg white

B Vinegar

C Vegetable oil

D Egg yolk

Protein digestion ends with the formation of;

A Polypeptide

B Amino acid

C Monosaccharide

D Glycerol and fatty acids

A chemical test used to detect the presence of starch in food is;

A Biuret

B Benedict

C Ethanol

D Iodine