Cameroon GCE A Level Food Science and Nutrition Paper 1 June 2016 Questions
Download the official June 2016 Cameroon GCE Advanced Level Food Science and Nutrition Paper 1 questions in PDF or read them online here. This past paper is essential for students preparing for their upcoming GCE examinations.
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. The eggs function here as
A. Thickener
B. Glazing agent
C. Emulsifier
D. Garnishing agent
12. Which of the following ion is produced when acid substances are dissolved in water
A. Hydrogen
B. Chlorine
C. Potassium
D. Sodium
13. Which acid will react with alcohol to produce esters?
A. Hydrochloric acid
B. Nitric acid
C. Carboxylic acid
D. Oxalic acid
14. Enzymes called dipeptides break down the dipeptides into
A. Fatty acids
B. Free amino acids
C. Essential fatty acids
D. Endopeptides
15. The shrinkage of a gel and subsequent loss of liquid is
A. Emulsion
B. Synerisis
C. Gelatinisation
D. Crystalisation
16. 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
