cameroon gce A level 2024 catering management and dietetics 2
cameroon gce A level 2024 catering management and dietetics 2
SECTION A (PROBLEM SOLVING)
ANSWER ANY THREE QUESTIONS
1. (a) Define the following terminologies.
Beverages.
Food security.
(iii) Genetically modified organisms.
In a tabular form, classify food nutrients in two (02) groups giving an example of each
Enumerate four (04) rules for preparing left over foods.
Outline five (05) functions of the food composition table.
(0
(ii)
(6 marks)
(5 marks)
(4 marks)
(10 marks)
(Total = 25 Marks)
(b)
(c)
(d)
| Define food test and state four (04) significance or importance of food test. | (a) | (5 marks) |
| Differentiate between food habits and food taboo and enumerate two (02) factors that influence food habits. (b) (c) |
(4 marks) |
Define acidic foods and enumerate four (04) disadvantages of consuming high acidic foods.
In a tabular form
, state two (02) causes, signs and preventive measures of anaemia and obesity each.
(10 marks)
(Total = 25 marks)
2
– (6 marks)
(d)
3.
| (a) | Define the terms below |
| (i) (ii) (iii) (b) |
Digestion. Enzymes. Dietary fibre. |
| (6 marks) | |
| State three (03) enzyme involved in the breakdown of food during digestion and their functions. | |
| (9 marks) | |
| Explain the term nutritional disorders and outline the health effects of a diet deficiency in vitamin D and | (c) |
proteins
Advance and explain three (03) methods use in food preservation.
(4 marks)
(6 marks)
(Total = 25 marks)
(d)
4 (a) Define the terms below
| (i) (ii) (iii) |
Food additives. Convenience food. Catering. |
(6 marks) (6 marks) |
| Explain the term human nutrition and state four (04) goals of human nutrition. | ||
| Outline three (03) types of convenience foods and enumerate three (03) advantages and three (03) | ||
| disadvantages of convenience foods. Enumerate four (04) limitations of the food composition table. |
(9 marks) (4 marks) (Total = 25 marks) |
(b) (c)
SECTION B (CASE STUDY)
ANSWER ANY ONE QUESTION
Nutritional labeling is essential to help people follow the dietary goals. The value of nutrition labels is to help
consumers
5.
compare diflercnt foods and decide on what quantity to cat in order to stay healthy.
Based on the above text, answer the following questions:
| (a) (b) |
Define dietary fibre and bring out four (04) functions of dietary fibre. | (6 marks) |
| Explain the term nutritional labeling and advance four (04) consequences of wrong food labeling. | ||
| (c) (d) |
Advance five (05) importance of food labels to consumers. Suggest two (02) importance of healthy eating and state four (04) aims of dietary goals. |
(8 marks) (5 marks) (6 marks) |
(Total = 25 marks)
Planning a menu is one of the most important jobs of a caterer and there are a number of factors that must
be taken into consideration before any menu is established. The aim is to give the customers what he wants and
not what the caterer thinks the customer wants. In general, it is better to offer fewer dishes of food standards
rather than having a wide choice of dishes of mediocre quality.
Based on the above text, answer the following questions:
Define a menu and enumerate six (06) factors to consider when planning a menu.
Outline five (05) points to consider when creating a cattery service (small restaurant).
6.
(8 marks)
(5 marks)
(a)
(b)
Discuss on two (02) health disorders which may occur if left over foods are not well preserved
at the centre.
(c)
(4 marks)
(d) Prepare a technical sheet on cleaning the refrigerator used in preserving food at the catering center.
(8 marks)
(Total = 25 Marks)
