Cameroon GCE A Level Food Science and Nutrition Paper 1 June 2016 Questions

1. Which method of cooking meat below is a
combination of stewing and roasting
A. Scalding
B. Braising
C. Simmering
D. Frosting

2. Which of the following has a fat content of not more
than 50percent
A. A lard
B. Suet
C. Margarine
D. Roux

3. Select the food nutrient that makes up 70 percent of
the human body
A. Carbohydrates
B. Water
C. Proteins
D. Calcium

4. Pernicious anaemia may result from
A. Destroyed red blood cells caused by the malaria
parasite
B. Poor intake of iron in the diet
C. Deficiency of vitamin B12 in the diet
D. Over bleeding from the damaged blood cells

5. A piece of biscuit contains 5g of carbohydrates, 2g of
proteins, calculate the energy content of the food in
kilo calories
A. 28Kcal
B. 34Kcal
C. 8Kcal
D. 10Kcal

6. Which group of persons are vulnerable to
cardiovascular disorder
A. Children
B. Men
C. Women
D. Pregnant women

7. Which of the following are examples of legumes
A. Soyabean, groundnuts
B. Huckleberry, cowpeas
C. Onion, ginger, garlic
D. Mockbeans, broccoli, Bambara

8. Consumer agents who sell to market traders are
called
A. Distributors
B. Wholesalers
C. Retailers
D. Sales agents

9. Milk is heated to over 72 degrees for at least 15 secs
and cooled rapidly to below 10 degrees: this
treatment of milk during butter production is best
known as
A. Sterilization
B. Vacuum heating

C. Pasteurization
D. Homogenisation

10. One disadvantage of preparing vegetables for
cooking by slicing, shredding and chopping is
A. Oxidation is reduced
B. It leads to loss of water soluble vitamins
C. It leads to a decrease in bulk
D. It leads to loss of minerals

11. During cake making, eggs that contain lecithin are
added to fats and sugar forming cream mixture.
A. The eggs function here as
B. Thickener
C. Glazing agent
D. Emulsifier Garnishing agent

12. Which acid will react with alcohol to produce esters?
A. Hydrochloric acid
B. Nitric acid
C. Carboxylic acid
D. Oxalic acid

13. Enzymes called dipeptides break down the dipeptides
into
A. Fatty acids
B. Free amino acids
C. Essential fatty acids
D. Endopeptides

14. The shrinkage of a gel and subsequent loss of liquid is
A. Emulsion
B. Synerisis
C. Gelatinisation
D. Crystalisation

15. Which one of the following hazards is recommended
by the food and drug administration a of major
importance
A. Lead contamination
B. Mecury contaminants
C. Intentional food additives
D. Environmental contaminants

16. Which of the following heavy metals is considered to
a chemical contaminant of concern?
A. Cadmium
B. Zinc
C. Lead
D. Iron

17. The release of bile is stimulated by
A. Nervous impulse
B. Secretin
C. Enterokinase
D. Bile salts

18. A finely ground bran germ endosperm of a whole
kernel oil grain is called
A. Semolina
B. White wheat flour
C. Whole wheat flour
D. Semovita

19. Macaroni products are called
A. Maid
B. Semolina
C. Pasta
D. Whole null

20. Give one reason why beriberi is common in poor
communities where rice is a staple food
A. White rice lacks proteins
B. Vitamin b12 is absent in white rice
C. Vitamin b1 is absent in white rice
D. White rice lacks proteins and fats

21. Fatless meat or poultry contains proteins. Which of
these has the most protein?
A. Lamb
B. Pork
C. Lard
D. Chicken

22. One general role of enzymes in food science is
A. They function as preservatives in the food
industry
B. Amylases are involved in the hydrolysis of fats
C. They function as biochemical catalysts in the food
industry
D. Proteases naturally present in them make the
meat tender

23. In the structure of the wheat grain, the endosperm is
surrounded by one or more layers of cells known as

A. Bran
B. Embryo
C. Mesocarp
D. Pericarp

24. The incidental contamination of food duet to toxins
and insecticides is
A. Pestidation
B. Adulteration
C. Fungicidation
D. Intoxication

25. Which of these ingredients serves as a dispersion
agent for yeast cells and also help in gluten formation
A. Milk
B. Ammonia phosphate
C. Water
D. Fats and oils

26. Appetizing beverages include
A. Soups, fruit juices and carbohydrate drinks
B. Soups, chocolate drinks and milkshakes
C. Fruit juice, warm milk and hot tea
D. Fruit juice, egg nog and lemonade

27. An alkaloid substance responsible for the stimulating
property in some beverages is known as
A. Nicotine
B. Caffeine
C. Tannins
D. Malt

28. The role of the gall bladder in digestion is
A. To produce bile
B. To store bile
C. To emulsify fats
D. To transport bile

29. What is the function of vinegar in salad
A. Emulsifier
B. Flavouring
C. Preservative
D. Texturizer

30. The statement women should not eat gizzards is
actually a
A. Food fad
B. Food fact
C. Food fallacies
D. Food taboos

31. Why is it important to include vegetable and fruits in
a balanced diet
A. It provides bulk in the diet
B. Supplies all necessary vitamins
C. Are the cheapest source of protein
D. They are the main source of cellulose

32. Pellagra is a disease due to deficiency in
A. Nicotinic acid
B. Cyanocobalamin
C. Thiamine
D. Riboflavin

33. Which of the following is a polysaccharide that is
present in the human muscles?
A. Cellulose
B. Dextrins
C. Glycogen
D. Myoglobin

34. Canned foods will last for a long periods because they
are packaged in the absence of
A. Enzymes
B. Air
C. Water
D. Steam

35. Identify q food colour in babies food that has an
adverse effect on their health
A. Riboflavin
B. Beta carotene
C. Lactoflavin
D. Anthocyannins

36. Food contamination can be defined as
A. Agent present in food but add no other nutritive
value to the food quality
B. Agent present in food which affects the
organoleptic properties
C. Agent present in food but act as antioxidants
against food spoilage
D. Agent present in food which affects texture

37. The following substances can be considered as non-
synthetic flavouring agents
A. Acids
B. Essential oils
C. Esters
D. Ethers

38. Antioxidants will cause the following changes in foods

A. Promote the development of brown colour in food
B. Prevent deterioration of food through
atmospheric oxidation
C. Hydrolysis unsaturated fatty acids
D. Destroys ascorbic acid content in foods

39. Which of the following hormones stimulates the
pancreas
A. Adrenaline
B. Secretin
C. Thyroxin
D. Amdosterone

40. A sedentary worker weighs 60kg and wish to obtain
calorie expenditures for basal metabolic rate for 24
hours. What calorie expenditure will be explained?
A. 1440 calories for BMR
B. 720 calories for BMR
C. 2880 calories for BMR
D. 420 calories for BMR

41. The physical and chemical processes in which a living
cell converts food into energy is called
A. Basal metabolism
B. Metabolism
C. Anabolism
D. Catabolism

42. CaCO3 calcium carbonate locally known as calabar
chalk can cause the following problems when eaten
during pregnancy
A. Increases the absorption of iron
B. Causes anaemia
C. Prevents nausea
D. Decreases calcium consumption

43. During processing of cereals, the only part left for
consumption is the
A. Embryo
B. Germ
C. Bran
D. Endosperm

44. A diet pattern that can bring about kwashiorkor in a
child is
A. A diet high in carbohydrate
B. A diet deficient in proteins
C. A diet low in protein and energy
D. carbohydrates

45. In cooking meat, one of the amino acids liable to be
rendered unavailable in non -enzymatic. browning is
A. Lysine
B. Arginine
C. Tyrosine
D. Phenylalanine

46. Diabetes is best characterized by
A. Hyperglycemia
B. Hypoglycemia
C. Hyperanemia
D. Oedema

47. Analysis of blood can reveal
A. What someone ate last night
B. Amounts of glucose in the blood
C. An assessment of someone’s nutritional status
D. Amount of glucose in urine

48. where would the lowest rate of poor people be found
in a community
A. Inner cities
B. Suburbs
C. Villages
D. Remote rural

49. Identify one important benefit of food security in a
family
A. Family income increases
B. Family health is maintained
C. Family nutrition is assured
D. Family living standards are improved

50. Food prepared under the grill is cooked by
A. Indirect heat
B. Radiation
C. Conduction
D. Convection