New Curriculum Third Term Food and Nutrition examination for SS 1

Class: SS 1
Term: Third Term
Subject: Foods and Nutrition
Time: 2 hours
Total Marks: 70

SECTION A: OBJECTIVES (40 Marks)
Instruction: Answer all 40 questions. Each question carries 1 mark. Choose the best option (a), (b), (c) or (d).

1. ________ includes selecting, cleaning and processing ingredients so a meal can be cooked or safely eaten. (a) Menu advertisement    (b) Cutlery procurement    (c) Food preparation    (d) Financial accounting
2. A student starts cutting ingredients before checking whether they are safe and suitable. The chief planning error is ________. (a) omitting quality inspection and work organisation    (b) using a chopping board    (c) following a recipe    (d) estimating portion sizes
3. The main reason for preparing all ingredients before applying heat; identify the underlying reason: (a) to make food poisoning impossible    (b) to improve timing, consistency and safe workflow    (c) to increase every ingredient's nutrient content    (d) to remove the need for cleaning
4. All of these are legitimate preparation activities except: (a) leaving raw meat uncovered beside a ready-to-eat salad    (b) washing suitable produce    (c) sorting ingredients    (d) measuring recipe quantities
5. A trainee washes hands once on arrival but repeatedly touches dirty waste bins. What should change? (a) Wear more perfume while preparing food.    (b) Perform hand hygiene again whenever contamination occurs.    (c) Keep preparing food because initial washing is enough.    (d) Replace handwashing with changing recipes.
6. A ________ surface used for ready-to-eat food must not be contaminated by raw animal products. (a) cash-counter    (b) publicity    (c) food-serving tray    (d) food-contact
7. Which of these does NOT demonstrate safe food handling? (a) Keeping hair appropriately secured    (b) Tasting with a spoon and returning it unwashed to the pot    (c) Separating raw and cooked foods    (d) Cleaning worktops
8. A cook handles raw chicken and then mixes a fruit salad. The correct step is to ________. (a) store the salad under the raw chicken    (b) use the same unwashed knife to save time    (c) wash hands and use clean, separate utensils and surfaces    (d) add lemon juice and ignore hygiene
9. A family stores raw meat above ready-to-eat salad in a refrigerator. Which correction is needed? (a) Remove all food coverings.    (b) Put salad on the floor of the kitchen.    (c) Place raw meat securely below ready-to-eat foods to prevent dripping.    (d) Turn off cooling to save electricity.
10. Which practice is NOT a sound food-preservation precaution? (a) Following appropriate storage conditions    (b) Assuming a foul-smelling stored food is safe after reheating    (c) Using suitable storage containers    (d) Protecting food from contamination
11. The ________ principle helps ensure older safe stock is used before newer stock of the same type. (a) first-in, first-out    (b) last-in, first-out    (c) largest-container-first    (d) highest-price-first
12. A caterer cooks stew for later service. Why is proper cooling and cold storage important? (a) To make cooked food permanently sterile    (b) To increase the stew's salt content automatically    (c) To guarantee the flavour never changes    (d) To limit unsafe microbial growth during holding
13. Before peeling yams, a cook must ________ them to remove soil and assess quality. (a) wash    (b) fry    (c) garnish    (d) season
14. The ________ step allows suitable flavours to develop before cooking when the recipe calls for it. (a) plate clearing    (b) dish washing    (c) refrigeration alone    (d) marinating
15. Which sequence best organises vegetable preparation for a meal? (a) Fry, store raw, wash and sort    (b) Season, store dirty, cut and wash    (c) Sort, wash, cut and combine as the recipe requires    (d) Serve, peel, sort and clean
16. A cook cuts vegetables hours ahead and leaves them exposed. The likely concern is ________. (a) permanent preservation of the ingredients    (b) reduced need for safe containers    (c) automatic improvement of vitamin content    (d) deterioration and contamination before cooking
17. Which of these is NOT a direct heat-cooking method? (a) Refrigeration    (b) Roasting    (c) Boiling    (d) Frying
18. The most sensible reason to prefer steaming over prolonged boiling for some vegetables; select the most accurate answer: (a) limiting nutrient loss into discarded cooking water    (b) guaranteeing all vegetables remain raw    (c) making every food sterile instantly    (d) removing all need for washing
19. A cook needs to retain moisture while cooking vegetables with hot vapour. The suitable technique is ________. (a) deep frying    (b) grilling    (c) steaming    (d) roasting
20. A local stew requires ingredients to cook slowly in a seasoned liquid. Which method best describes it? (a) Direct grilling    (b) Deep frying    (c) Stewing    (d) Dry roasting
21. The ________ method is particularly suited to producing a crisp surface using hot cooking fat. (a) cold storage    (b) steaming    (c) poaching    (d) frying
22. When choosing a cooking method, choose the correct step: (a) ignore portion sizes and cooking time    (b) treat every food as having the same texture    (c) select the most expensive method automatically    (d) match it to food properties, nutritional aims and equipment available
23. A meal requires rapid preparation without excessive oil. Which choice should be assessed first? (a) A suitable steaming or controlled boiling method    (b) Deep frying everything regardless of the recipe    (c) Cooking with dirty utensils to save time    (d) Using extra oil to accelerate all cooking
24. A tray of vegetables is roasted uncovered in an oven. The main effect sought is ________. (a) browning and flavour development through dry heat    (b) replacing the need for timing    (c) keeping ingredients frozen    (d) cooking entirely by immersion in water
25. If a knife causes a deep cut, the immediate response should prioritise: (a) washing the wound with cooking oil    (b) adding raw flour to the wound    (c) controlling bleeding safely and obtaining appropriate help    (d) asking the injured cook to continue handling food
26. A cook slips on oil near a fryer. The first workplace prevention measure is ________. (a) place trays on the oily floor    (b) promptly clean spills and maintain a clear, safe floor    (c) increase fryer temperature    (d) continue walking without warning others
27. A worker suffers a minor superficial burn. Which response is initially appropriate? (a) Burst any blisters at once.    (b) Rub the area with salt.    (c) Cool it with clean, cool running water and assess the injury.    (d) Apply butter to trap heat.
28. All of these are kitchen accident risks except: (a) an unattended naked flame    (b) a correctly stored, intact utensil    (c) spilled liquid on a walkway    (d) exposed electrical wiring
29. A cook notices a scorched extension socket near a damp sink. Choose the correct step: (a) touch the live socket with wet hands    (b) stop using the equipment and isolate power safely before reporting the fault    (c) cover the scorch marks with cloth    (d) pour water over the socket
30. The main reason for keeping contaminated food out of service; identify the underlying reason: (a) to protect profit by hiding the complaint    (b) to avoid keeping any incident record    (c) to make symptoms disappear without care    (d) to prevent further exposure while the cause is investigated
31. Which preventive measure does NOT reduce food-poisoning risk? (a) Keeping raw and cooked ingredients separate    (b) Using appropriate storage temperatures    (c) Cleaning food-contact equipment    (d) Leaving cooked food for extended periods at unsafe temperatures
32. Several diners become ill after eating the same poorly stored meal. The most relevant concern is ________. (a) correct serving temperature of the dining room    (b) whether the guests paid the same price    (c) food poisoning from possible contamination    (d) the guest’s choice of table setting
33. Before buying fish for a local dish, choose the correct step: (a) choose solely by the seller's advertising slogan    (b) assess freshness and safe handling at the point of purchase    (c) buy fish with an unpleasant odour to reduce cost    (d) keep it warm all day before cooking
34. A family wants to prepare a locally sourced meal while maintaining nutritional balance. Which option is strongest? (a) Yam alone for every meal without variation    (b) Sugary drinks as the main food    (c) Yam with beans and fresh vegetables from suitable suppliers    (d) Uninspected meat left unrefrigerated
35. A caterer chooses fresh tomatoes from a seasonal market rather than spoiled imported ones. The decision reflects ________. (a) quality, availability and value when selecting local ingredients    (b) the belief that imported food is always unsafe    (c) that origin alone guarantees nutrient value    (d) removal of all food-safety checks
36. Which of these is not justified when judging locally available ingredients? (a) Every locally available ingredient is automatically safe without inspection.    (b) Seasonal produce can support affordable meals.    (c) Familiar ingredients can supply diverse nutrients.    (d) Freshness matters regardless of source.
37. The main purpose of sensible portion planning; select the relevant benefit or purpose: (a) to prevent guests from requesting food    (b) to reduce excess preparation and uneaten servings    (c) to make food less safe to consume    (d) to replace the need for menu costing
38. A cook peels 10 kg of yams and discards 3 kg unnecessarily. The percentage wasted is ________. (a) 3%    (b) 70%    (c) 13%    (d) 30%
39. A kitchen generates clean vegetable peelings unsuitable for human meals. Where appropriate, their responsible use; select the most accurate answer: (a) dropping them into drainage pipes    (b) composting rather than mixing them with ready-to-eat food    (c) storing them beside raw meat for reuse    (d) returning them unwashed to the served dish
40. Which action does NOT reduce avoidable food waste? (a) Inspecting and selecting fresh ingredients    (b) Storing usable ingredients appropriately    (c) Using measured portion sizes    (d) Preparing substantially more portions than predicted without a storage plan

SECTION B: THEORY (30 Marks)
Instruction: Answer Question 1 and any other TWO questions. Each question carries 10 marks. Answer THREE questions only.

Question 1. Two trainees prepare vegetables for a stew; one leaves cut vegetables exposed while the other organises sorting and washing.
(a) Define food preparation. (2 marks)
(b) Explain two problems with the first trainee's method. (4 marks)
(c) Outline a suitable four-step preparation sequence. (4 marks)

Question 2. A cook prepares a local dish with vegetables and a protein ingredient and considers steaming, boiling and frying.
(a) Distinguish steaming from boiling. (2 marks)
(b) Explain two reasons for selecting a cooking method according to the ingredients. (4 marks)
(c) Describe two food-safety controls during preparation and service. (4 marks)

Question 3. During lunch preparation a worker slips near a hot cooker; later guests report illness after eating a poorly stored dish.
(a) Name two distinct kitchen hazards described. (2 marks)
(b) Explain two immediate or preventive measures for the slip and heat hazard. (4 marks)
(c) Describe two actions when food contamination is suspected. (4 marks)

Question 4. A family buys 12 kg of yams, wastes 2 kg unnecessarily during peeling and prepares more portions than are eaten.
(a) Calculate the percentage of yam wasted in peeling (one decimal place). (2 marks)
(b) Explain two ways to reduce waste at the preparation stage. (4 marks)
(c) Recommend two responsible actions for excess food or non-edible scraps. (4 marks)

Objective Marking Scheme
Question 1 – ✅ (c) Food preparation
Question 2 – ✅ (a) omitting quality inspection and work organisation
Question 3 – ✅ (b) to improve timing, consistency and safe workflow
Question 4 – ✅ (a) leaving raw meat uncovered beside a ready-to-eat salad
Question 5 – ✅ (b) Perform hand hygiene again whenever contamination occurs.
Question 6 – ✅ (d) food-contact
Question 7 – ✅ (b) Tasting with a spoon and returning it unwashed to the pot
Question 8 – ✅ (c) wash hands and use clean, separate utensils and surfaces
Question 9 – ✅ (c) Place raw meat securely below ready-to-eat foods to prevent dripping.
Question 10 – ✅ (b) Assuming a foul-smelling stored food is safe after reheating
Question 11 – ✅ (a) first-in, first-out
Question 12 – ✅ (d) To limit unsafe microbial growth during holding
Question 13 – ✅ (a) wash
Question 14 – ✅ (d) marinating
Question 15 – ✅ (c) Sort, wash, cut and combine as the recipe requires
Question 16 – ✅ (d) deterioration and contamination before cooking
Question 17 – ✅ (a) Refrigeration
Question 18 – ✅ (a) limiting nutrient loss into discarded cooking water
Question 19 – ✅ (c) steaming
Question 20 – ✅ (c) Stewing
Question 21 – ✅ (d) frying
Question 22 – ✅ (d) match it to food properties, nutritional aims and equipment available
Question 23 – ✅ (a) A suitable steaming or controlled boiling method
Question 24 – ✅ (a) browning and flavour development through dry heat
Question 25 – ✅ (c) controlling bleeding safely and obtaining appropriate help
Question 26 – ✅ (b) promptly clean spills and maintain a clear, safe floor
Question 27 – ✅ (c) Cool it with clean, cool running water and assess the injury.
Question 28 – ✅ (b) a correctly stored, intact utensil
Question 29 – ✅ (b) stop using the equipment and isolate power safely before reporting the fault
Question 30 – ✅ (d) to prevent further exposure while the cause is investigated
Question 31 – ✅ (d) Leaving cooked food for extended periods at unsafe temperatures
Question 32 – ✅ (c) food poisoning from possible contamination
Question 33 – ✅ (b) assess freshness and safe handling at the point of purchase
Question 34 – ✅ (c) Yam with beans and fresh vegetables from suitable suppliers
Question 35 – ✅ (a) quality, availability and value when selecting local ingredients
Question 36 – ✅ (a) Every locally available ingredient is automatically safe without inspection.
Question 37 – ✅ (b) to reduce excess preparation and uneaten servings
Question 38 – ✅ (d) 30%
Question 39 – ✅ (b) composting rather than mixing them with ready-to-eat food
Question 40 – ✅ (d) Preparing substantially more portions than predicted without a storage plan

Theory Marking Scheme

Question 1
(a) Organising safe ingredients for cooking/eating including sorting and cleaning (2).
(b) Contamination and deterioration/nutrient loss/poor workflow; two explained (2+2).
(c) Sort, inspect/wash, peel/cut as suitable, combine/season or cook; four steps (1 each).

Question 2
(a) Steaming uses vapour; boiling immerses food in hot liquid (1+1).
(b) Desired texture, nutritional retention, oil content, appropriate cooking; two explained (2+2).
(c) Avoid cross-contamination, adequate cooking, clean utensils, safe holding; two explained (2+2).

Question 3
(a) Slip/fall and burn/scald; may also note food contamination (1+1).
(b) Clean spills/clear walkway, safely manage heat and treat injury per first-aid guidance; two explained (2+2).
(c) Stop serving suspect food and retain/report relevant information; seek appropriate assistance and review storage/hygiene; two explained (2+2).

Question 4
(a) 2/12 ×100=16.7% (2).
(b) Use careful peeling, accurate portions, meal plan, suitable storage; two explained (2+2).
(c) Safely cool and store usable surplus; compost suitable scraps or reduce next batch; two explained (2+2).