Advanced level 2026 south west mock food science 2

SECTION A

a) Write short notes on the following words as used in Food Science

i. Roux (2marks)

ii. Suet (2marks)

iii. Provitamins (2marks)

iv. Bouquet-garni (2marks)

b) As a food science student, briefly describe how you will test for the presence of the following nutrients;

i. Reducing sugars (5marks)

ii. Starch (5marks)

c) Enumerate four (4) uses and three (3) limitations of the food composition table. (7marks)

(Total=25marks)

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a) (i) Define energy value of food. (2marks)

(ii) A dietician is designing a meal plan for an individual to meet his daily energy need of 2500Kcal, ensuring that 60% of the energy comes from carbohydrate, 30% from fat and 10% from protein. Calculate the quantity of each nutrient to be included to meet the daily energy need. (8marks)

b) Differentiate between monosaccharide and disaccharides, giving examples. (4marks)

c) State three (4) methods of making cakes and give examples of cakes that can be prepared by each method. (6marks)

d) Explain the role of dietary fibres in the body. (5marks)

(Total=25marks)

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SECTION B

a) Define the following terms as used in Food Science and Nutrition

i. Quality control (2marks)

ii. Quality assurance (2marks)

iii. Food hazard (2marks)

iv. Diet therapy (2marks)

v. Food security (2marks)

b) Suggest five (5) measures taken by the government to improve on food quality in Cameroon. (10marks)

c) Describe five (5) ways by which the alimentary canal is adapted to digestion. (5marks)

(Total=25marks)