Cameroon GCE advanced level June 2025 food science 1
Cameroon GCE advanced level June 2025 food science 1
The process by which food is cooked just below
boiling point is called;
A Poaching
B Simmering
C Broiling
D Stewing
1. 10.
When added to a food sample, its colour
changes to pink;
A Millon’s
B Iodine
C Sudan III
D Benedicts
A form of energy needed to help regulate the
rates of metabolic reactions is known as;
A Oxygen
B Gases
C Heat
D Pressure
1 1.
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
2.
12.
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
3.
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 muslces
13.
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
4.
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
14 .
5. Natural occurring substances in food that
interfere negatively with the activity of thyroxin
are called;
A Goitrogen
B Toxins
C Contaminants
D Allergens
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
15.
It is most implicated in Food allergy
A Respiratory system
B Immune system
C Hormonal system
D Nervous system
6.
16. Cell activities are controlled by;
A Hormones
B Enzymes
C Lysosomes
D Antibodies
They are seeds of cultivated grasses that are
used for food;
A Legumes
B Nuts
C Grains
D Cereals
7.
17. Beverages that serve as thirst quenchers are
called;
A Refreshers
B Stimulating
C Nourishing
D Appetizers
| The main ingredient in the production of ice cream; |
The combined effect of taste and aroma is |
| 18. | 9. |
A Water
B Air
C Milk
D Sugar
8. Non–fertilizer grown foods are referred to as;
A Inorganic
B Organic
C Natural
D Compost
known as;
A ‘ Flavour
B Texture
C Mouthfeel
D Chewiness
