Cameroon GCE A Level Food Science and Nutrition Paper 1 June 2025 Questions

1. The process by which food is cooked just below
boiling point is called;
A Poaching
B Simmering
C Broiling
D Stewing

2. The stimulant found in tea is known as;
A Caffeine
B Coca
C Theobromine
D Carnitine

3. A practical guide to healthful eating with
recommended daily portions is called;
A Food Pyramid
B Food measurement
C Food groups
D Food Composition Table

4. When added to a food sample, its colour
changes to pink;
A Millon’s
B Iodine
C Sudan II
D Benedict’s

5. From the list of cooking methods below, which
methods are most suitable for cooking fish to
conserve nutrients?
A Frying, steaming, grilling and poaching
B Frying, roasting, poaching and boiling
C Steaming, grilling, baking and poaching
D Frying, baking, roasting and stewing

6. A form of energy needed to help regulate the
rates of metabolic reactions is known as;
A Oxygen
B Gases
C Heat
D Pressure

7. An important document on which to evaluate
the company’s own management is;
A Gazette
B By-laws
C Company’s objectives
D Business plan

8. A valve that prevents regurgitation of food from
the intestine into the stomach is known as:
A Pyloric Sphincter
B Cardiac sphincter
C Pyloric canal
D Sphincter muscles

9. Natural occurring substances in food that
interfere negatively with the activity of thyroxin
are called;
A Goitrogen
B Toxins
C Contaminants
D Allergens

10. The two main ways by which food can be
secured are through food;
A Production and utilization
B Production and purchase
C Stability and utilization
D Purchase and utilization

11. It is most implicated in Food allergy
A Respiratory system
B Immune system
C Hormonal system
D Nervous system

12. A body of rules and regulations governing the
manufacture and sales of food products in a
given locality is called;
A Food standards
B Consumer education
C Food laws
D Consumer rights

13. They are seeds of cultivated grasses that are
used for food;
A Legumes
B Nuts

C Grains
D Cereals

14. Cell activities are controlled by;
A Hormones
B Enzymes
C Lysosomes
D Antibodies

15. Non-fertilizer grown foods are referred to as;
A Inorganic
B Organic
C Natural
D Compost

16. Beverages that serve as thirst quenchers are
called;
A Refreshers
B Stimulating
C Nourishing
D Appetizers

17. The combined effect of taste and aroma is
known as;
A Flavour
B Texture
C Mouthfeel
D Chewiness

18. The main ingredient in the production of ice-
cream;
A Water
B Air
C Milk
D Sugar

19. Which of the following forms plaques that
narrow the arteries?
A Sterols
B Lecithin
C Cholesterol
D Glycerol

20. An acid present naturally in some foods;
A Benzoic acid
B Sulphur dioxide
C Sorbic acid
D Calcium sorbate

21. The predominant factor which determines the
suitability of crops in a given area is known as;
A Light
B Farm inputs
C Climate
D Economic

22. The consumption of less or no salt / maggi in a
diet prevents;
A Obesity
B Diabetes
C Cancers
D Hypertension

23. A characteristic of extra cellular fluids is the
presence of:
A Bicarbonate ions
B Sulfate ions
C Magnesium
D Phosphate

24. The process by which a consumer should know
the rights available to him in case the product or
service falls short of his/her expectations is the
right to;
A Safety
B Seek redressal
C Be informed
D Consumer education

25. Sequestrants in foods play the following role;
A They are added to keep food stable
B Form a complex ion with metals like Copper,
Iron, etc
C Added to increase bulk
D Keep the food oxidized

26. Which oil contains the greatest percentage of
saturated fatty acid.
A Palm oil
B Olive oil
C Coconut oil
D Soya bean oil

27. A protein-splitting enzyme capable of beginning
the digestion of nearly all types of dietary
proteins;
A Trypsin
B Chymotrypsin
C Carboxypeptidase
D Pepsin

28. Body mass index ranging from 25–30 Kg/m² is
referred to as;
A Obesed
B Under weight
C Over weight
D Normal

29. Which of the following explains “selectivity of
enzymes”?
A Catalytic pathway
B Activation energy
C Effect of temperature
D The lock and key

30. Which of the following gives yoghurt its
characteristic flavour?
A Acetaldehyde
B Streptococci

C Lactobacillus
D Vanilla essence

31. Which of the following is common in canned
foods?
A Streptococcus lactobacillus
B Clostridium perfringens
C Clostridium botulinum
D Escherichia coli

32. Naturally occurring green pigment present in
food is known as;
A Anthocyanins
B Flavonoide
C Chlorophyll
D Xanthophyll

33. They are substances which dissolve in water,
producing hydrogen ions;
A Alkalis
B Salts
C Alcohol
D Acids

34. The most severe reaction a person can have if
he is allergic to a food is;
A Skin rash
B Anaphylactic shock
C Upset stomach
D Vomiting

35. The factor that determines the baking quality of
flour is;
A Extraction rate
B Extend of bleaching
C Gluten-forming capacity
D Aging

36. A colour that indicates a positive test for
proteins using the Biuret’s reagent is;
A Purple
B Blue-black
C Brick-red
D Green

37. Which step in the beer making process involves
kilning?
A Lautering
B Malting
C Mashing
D Clarification

38. Which type of impurities are removed during
filtration process of water?
A Large visible
B Small soluble
C Small insoluble
D Large insoluble

39. A system used to identify, evaluate and master
significant issues in food manufacturing and
processing industries;
A World Trade Organization (WTO)
B Codex Alimentarius
C Hazard Analysis Critical Control Point
(HACCP)
D Food and Agricultural Organization (FAO)

40. Which of the following confirmed values meet
the diagnostic threshold for diabetes?
A Fasting Blood glucose of 140mg/dl
B Random glucose greater than 160mg/dl
C 2 hour post prandial glucose greater than or
equal to 126mg/dl
D Fasting blood glucose greater than or equal to
126mg/dl

41. Processing vegetable oil to remove free fatty
acids in the making of margarine prevents;
A Hydrogenation
B Fractionation
C Autoxidation
D Hydrolytic rancidity

42. The sequence of treating urban water supply is:
A Sedimentation-filtration-sterilization
B Filtration-sedimentation-sterilization
C Filtration-sterilization-sedimentation
D Sterilization-sedimentation-filtration

43. Qualitative food test for food sample will;
A Measure the weight of the substance
B Detect the presence of a substance
C Estimate the amount of a substance
D Determine the concentration of a substance

44. The main principle behind malting is to;
A Make the grain ripe
B Make the grain germinate
C Change the grain colour
D Increase grain flavor

45. The process of working dough by stretching and
folding is called;
A Kneading
B Proving
C Knocking
D Evaporating

46. At which stage in the beer production process is
hop added?
A Malting
B Mashing
C Brewing
D Fermentation

47. Rancidity of fats and oils is caused through the
process of;

A Hydrolysis
B Fractionation
C Oxidation
D Hydrogenation

48. Which one of the following enzymes helps to
kill bacteria?
A Amylase
B Trypsin
C Lipase
D Lysozyme

49. In bread production, lack of volume could be as
result of:
A Active yeast, proving, preheated oven
B Preheated oven, too much salt, active yeast
C Proving, preheated oven, inactive yeast
D Inactive yeast, hot oven, no proving

50. A man whose Body Mass Index BMI is
29.4kg/m², height 1.7m. Calculate the weight;
A 70kg
B 85kg
C 78kg
D 80kg