cameroon gce A level 2020 catering management and dietetics 2
cameroon gce A level 2020 catering management and dietetics 2
Part A (Problem solving)
Answer any Three questions from this Part.
1. (a) Classify fish according to fat content and state two examples of each. (9 marks)
(b) State and explain four points to look for when choosing fresh fish. (4 marks)
(c) Differentiate between saturated and unsaturated fatty acids. (8 marks)
(d) Complete the table below on fatty acids and their food sources;
S/N Examples of fatty acids Food sources
(i) Palmitic acid –
(Ii) – Milk, butter
(iii) Lauric acid –
(iv) – Beef fat
(4 marks)
Total= (25 Marks)
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2. (a) Define food additives. (3 marks)
(b) State five classes of food additives with an example of each. (10 marks)
(c) Plan a day’s meal for an adolescent boy recovering from malaria. (12 marks)
(Total= 25 marks)
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3. (a) Describe the digestion of a piece of bread and meat soya, eaten by Peter. (10 marks)
(b) (i) Define beverages. (2 marks)
(ii) Classify beverages and state two examples of each class. (6 marks)
(c) Explain seven factors which influence food habits in your community. (7 marks)
(Total= 25 marks)
