(

(.

CSEC F&N P1-07

i
-'
lvhich of the following dishes is the
1
source of i;on?
BEST 5. Extra iron is needed in the diet of
(A) woment adolescents and athletes
(A) Piclded green bananas
@) adolescents, senior citizens and sed_
(B) Friediiverwith onions
entary workers
(c) Oarnealporridge (c) growing children, convalescents and
(D) Poratopie
manual workers
@) vegetariaos, invalids and attrletes
2 Human beings CAr\NOT digesr
item 6 refers to the foljowing menu.
(A) lipids
(B) starches
(c) pro^reins
(D) Grilled White Fish with Lemon and parsley
cellulose
GrilledTomaro
SaingBeans
Item 3 refers to the table below which
contains sets of food values labelledA, CreamedPotatoes
B, C
and D. ****+
Narural Yogurt and Fresh Fruit
Calories Water lProtefun Fat
7o gm girt
,5. The menu above is MOST suitable
(A) i5 95 for
0.7 0.1
(B) (A) a weight watcher
l5 75 3.2 0.6 (B) an athlete
(c) (c) a Pregnant mother
l5 85 7.0 5.0 CD) a teenager
(D) i5 80 8.5 6.5
7 Which of the following foods supplies
the
MOST carbohydrates?
3 lVNch set of food values in the
table is
IVIOST likely contained in 100 g;of (A) Currychicken
cucumber? (B) Beef burger
(C) Yampie
@) Split-peapie
4 Which of the following conditions
may be
improved by increasing the amount
otmitt o lMhich of the following
in the meals of the elderly? .o
guidelines is NOT
appropriate for feeding a toddler?
(A) Poor eyesight
(B) Loss of calcium in bones (A) Give a second
helping if necessary.
(c) rl/rinkling of skin (B) Allow olenry of time iormeals.
(D) Loss of hair Introduce spicy foods occasionally.
S1
CD) Prepare small and attractive
portions.
ir
-3-

9. People suffering from hypertension should 14 A disorder in which'water accumulates in

thetissues ofthe body ar-rd causes s-welling is
a'void

(A) skim milh Pork, green beans (A) anaemia

(B) lettuce, fish, carots (B) dehydration
(C) coconutwater,sPinach,PumPkin (c) obesity
(D) bacon, margarine, sausage (D) oedema

lVhich ofthe following chract-erizes a strong

10 Which of the following groups of health 15
disorders are classified as deficiency durable pot?
diseases?
1A\ Thick base and sides
(A) Bulimia, rickets, sore eyes, jaundice (B) A good conductorofheat
(B) Pellagra,beri-beri,@zem4arthritis (c) A flat base
(C) High bloodpressure, scurvy', scabies, (D) A longhandle
colourblindness
(D) Protein-energy imbalance, night-
blindness, anaem ia, rickets 16 A convalescent should be served
well-balanced, easily-digested rneals-

x1 Thirst, frequent urination, hunger and tired- Which of the following menus BEST
ness are symptoms of satisfies this meal-planning guideline fora
convalescent?
(A) diabetes
(B) anaemia (A) FriedFish
(c) highblood Pressure Peas and Rice
(D) anorexianeryosa Lethrce, Tomato and Carrot Salad
Ice cream

12. A non-stickfryingpan is BEST cleanedwith (B) Stewed Fork

soapy water and Boiled SweetPotato
Buttered Christophene (Cho-Cho)
(A) steelwool Guava Pie
(B) coconuthusk
(c) asoftcloth (c) GrilledSteak
(D) very fineashes CreamedYam
Shredded Letttrce and Cabbage Salad
MangoFool
13 Which of the following groups of foods is
@) Stearned Fish
MOST suitable for an obese Person?
BoiledEddces
(A) Fried fish, boiled rice, PeanutPunch Buttered PumPkin and Squash
(B) Grilled fish, steamed vegetables, FreshFruitSalad
spongecake
(c) Lamb stew, creamed breadfruit,
chocolate cake
(D) Steamed fish, fried Potato chiPs'
ice cream
 -4-
17 Y/hich oithe following are feailrrcs of well_ )7 trVhat is the MOST likely cause of
designed utensils?
gastroententis?

I. Safe to use (A) Hannful bacteria in the environment

II. Easy to regulate (B) Consumption oftoo many starchy
I]I. Serves many purposes
focds
IV. Easy to clean
(c) Energy - protein malnut'ition
(D) Mosquitobites
(A) I and II only
(B) I,lI and III oniy
(C) i, iI and IV only )') V/hich of the following conditions is NOT
(D) II, III and IV only caused by contamination of food?

n8. trVhich
(A) Dysentery
ofthe following features of a stove
(B) Diarrhoea
orcookerwould be VIOST useful for a
working mother?
busy, (c) Constipation
(D) 'llphoid
I. Selfcleaning oven
Ii. R.otisserie
ITI. Euilt-ingriddle
ZJ Food contamination occurs when
I1/
r v.
microorganisrns
Automatic tin*er ,,

(A) (A) destroy enzymes quickly

I and III only
(B) (B) multiplyrapidly
I and IV only
(c) (c) transfer faeces to food
II and III only
(D) (D) develop unsavoury smells
II and IV only

19. 24 John ate pork that was NOT properly

The MOST suitable rnateriaj cooked.
tbr packaging He began to vomit and compl"in"a of
chicken to be irozen is
stomach ache.
(A) foil
(B) brown paper
His symptomswere MOST likelycaused
by
(C) plastic
(D) wax paper
(A) yeast
tB) salmonella
(c) clostidium botulinum
20 tilhich ofthe foltowing (D) closhidium perfringens
substances isNOTa
food preservative?

(A)
.ZJ What is the MOST suitable product
Vinegar for
(B) fi-yingdoughnua?
Salt
(c) Sugar
(D) Starch
(A) Iilargarine
(B) Butter
(C) Cornoil
(D) Groundnutoii
 - 5'-

25. Ti-.,e Ni.AINI reasoil for pieserv'ing food is to 30 In jam-making, fruit sho-old be simmered
gentllr before adding to srgar in order to

(A) avoitiwaste
(A) soften it and reiease.ttre pectin
G) imPro-v-e i's aPPearanee
(B) givethejamastickYqualitY
(C) deveioPitsflavor:r
(C) increase the shelf life of &e jam
(D) retainitsnutrients
(D) sweeten and'thicken the fruit

11 Which of the following vitamins is MOST' lflIhich of the following qualities are impor-
LIKELY to be destroyed dwing storage of
31.
tant in a joint of beef that is to be roasted
vegetables?
orbaked?

(A) A L Smallproporticmoffatandbone
(B) 82 II. Fresh smell andooist appearance
(C) C ffi. Brigffiedlean$dthsomemafrling
(D) D W. Firm,whitefat

(A) I and iI onlY

(B) II and III onlY
-) !O
Freezing is a preseryation method which (C) I, II and III onlY
-al()
CD) I, E,Iil andW
tA) kills pathogenrc orgamsms
destroys sPoilage organisms
CB)
(c) accelerates enzYme activitY 32 Fresh fish mav be considered wholesome
if
(D) retards microbial growth ithas

(A) palewtritegilis
?'g Mary makes a bottle of apple
jam' (B) soft flesh
-Sle
tl"
notices that it is poorly set' lVtrich -of (c) bright, raised eYes
to tne anammonia-likesmell
following factors rnayhave ccntributed CD)
consistencYof the jam?

rWhich of the following breakfast menus is

I. Limewas added- .,J
11. Insuffi cient sugar was added' written in the CORRECT order?
ilI. The fruits were damaged'
ry. The fruits contained insufficient (A) EIot chocolate, buttered bread'
pectin. orangejuice, friedegg
(B) Or*g1 i"i"e, buttered bread' fried
(A) I and II oniY egg, hot chocolate
(c) g',;tI;rea bread, orange juice' hot
(B) II and III oolY
(c) Iil aod IV onlY chocolate, fried egg
(D) II,III and fV onlY (D) Orit g" .juice, fried egg, buttered
bread, hot chocolate

GO ON TO TliEi\EXT PAGE
 -o-
34. Convenience foods are often used
in 39 The level of sugar in the blood is partly
mea! plannrn g ivtAlnay because
ihey. tt conirolied by
(A) are nexpensive
(B) have a long shelf-life (A) bile
(c) are easy to prepare (B) saliva
(D) arenut'itious (C) pepsin
(D) i,rsullr

35 trVhich group of nutrients is suoplied

by
-J a 40
bread and butterpudding? The IIOST suitable temperature
for yeast
growth is
(A) Calcium, carbohydrate, fat
(B) Protein, iodine, fat (A) 20c (360F)
(c) Vitamin E, potassium, iodine (B) 300c (860F)
(D) Mtamin B,r, vitamin C, potassium (c) 600c(14ryF)
(D) 800c (t76oF)

36 Hors d'oeuvres consist of a variety

of 41. lVhich ofthe following guidelines should
colourful, well-seasoned tbods se*ed be
a-s
followed when planning a kitchen lay-out?
(A) appetizers
(B) accompaniments [. The washing machine should be
(c) desserts nearthe sink.
(D) maindishes II. The cupboards should be within
easy reach.
III. The work surfaces should be at least
37 Vfhich protein gives flour mixhrres the ability 94 cm (3 ft) high.
to stretch and hold their shape? IV. The cooker should be placed under
thewindow.
(A) Getatin
(B) Gluten
(AJ trand ti onty
(C) Legumin
(B) iI and IiI onty
(D) Elastin
(C) iland tVonty
(D) I,II and IVonly

38 The process of adding dry heat to sugar

42 The trivet, safety valve and gasket are parts
until it becornes a dark brown liquiJ is
knownas ofa

(A) (A) refrigerator

caramelization
(B) (B) gas cooker
gelainization
(c) (c) pressurecooker
crystallization
(D) (D) electic kettle
dextrinization
 -7 -

item 43 refers to the follorving layout of a 45 V/hich of the following consumer

k-ltchen. practicss are recommended?

oo I. Use a shopping list.

Ii. Read labels and check weight in
relation to price.
H. Compare prices in various shops.
lr/. A!'zays purchase specia! offers-
oo (A) I, II, and III only
oo REF (B) I,II and iV only
(c) [,III and IV only
(D) I[,III and IV only

43 The layout of the kitchen in the diagram

may BEST be desciibed as 47 When fish is cooked which of its
components is changed to gelatin?
(A) open
(B) u-shaped (A) Collagen
(c) galley (B) Tendons
(D) parallel (C) Elastin
(D) Fibres

44 Which of the following meals can be

prepared using the LEAST arnount of fuel? 43 Which ofthe following methods are used to
introduce air into a mixture during cake-
(A) Stewed chicken, baked Potatoes, making?
tossed salad, steamed custard
CB) Grilled fish, baked potatoes, tossed I. Sieving
salad, steamed Pudding II. Creaming
(C) Fried fish, buttered green bananas, III. Whisking
coleslaw, fruitsalad IV. Rubbing-in
(D) Roast chicken, rice and Peas'
coleslaw, sweet Potato Pudding (A) i and il only
(B) I,lI and III onlY
(C) II,IIIand IV onlY
45 The MOST suitable meal for a strict (D) I, iI,lII and IV
vegetarian is a

(A) fish burger and baked Potato

(B) soya-beef burger and potato balls
(C) soya burger and french fries
(D) chicken burger and potato chips
t -o-

itsm 49 refers to the follo-wi:rg diagram Protein rnay be addeC to a dish of creamed
'a soinach by garnishi:rg it witi'

(A) sliced tomato and parsiey

(B) sliced red pepper
(C) chopped celery
Itil {lll (D) grcund peanuts a-:C diceC tcmetc

w\fi 3-J
Lri
t eaching of vitamins is MOST likelv to
occur in

1.n,/ r-oasting
'4% The co.zer in the diagrarn above is set for a (B) stewing
medconsisting of (c) baking
(D) griiling
(A) i?uit, fish course and dessert
(B) soup, meat course and dessert
(C) fruit coc!<tail, rneat course and 5.{ rilhich o-f the follor,ving processes occur
dessert during the mal<ing ofwhite sauce?
(D) soup, meat course and fish course
A thicl( pasre is formed.
II. Starch, fat and milk are heated
5V/ Which oftle following combinatioi:s offoods
together.
ll. provides the tsEST variety of,texture and
{II Tire starch grains absorb the liquid.
cclour?
{v. The starch grains sweli and
gelatinize.
(,q) Grated carrots, sliced beets,
shredded cabbage and cucumber (A) lonly
rR\ Sliced beet, squaslr, st_r-ing beans and
\Lj, ntr and {Ii only
svr/eet peppers (c) [, Ii[ and IV only
(a) A bed of lettuce, sliced cucumber, (D) tr, trI, trItr and IV
caul ifl ower and chopped celery
(D) Lettuce and bean salad with french
dressing When a boiled egg-custard curdles, the pro-
tein molecules have been
sLr Yeast gror,vs MoSTrapidly on.foodsttratare
(A) denatured
tI
(A) fresh (B) bonded
(B) fatry (c) coiled
tC) sugary (D) dextinised
(D) spicy

5W ir.ihich of the foliowing foods is irloT a

ce real?

rA\ s€c
iB) PJce
rr-\ 1/heat
(D) Barley
l-
-9-
,i
51 Which of'rhe iollolving iactors are important Item 59 refers to the following list of dishes.
to acatererwhen plarLnurg for a large'ledding
reception? i. Roast beef
rl. borleo nce
\ Prices of fcod items IU. Candied sweetPotato
Numberoifemale guests IV. Tossed vegetable salad
II.
ili Amount of moneY available V. Home-made icecream
F/. Cutlery and crockery required

(A) I and II only s9 In the above list of dishes there is likely to be

Ii and III only an excessive amountof
@)
(q Ii,IiI and IV only
(D) I,III and IV only (A) protein
(B) carbohYdrates
(C) fat
58. Before freezing, vegetables should first be
(D) {bre

(A) clarified
(B) saut6ed 60 Bread rolls, croutons, grated cheese and
(c) sterilized parsley are accomPaniments for
(D) blanched
(A) meats
(B) souPs
(c) sauces
(D) fish

CEXECK YO{IR W'OELK ON iTHIS TEST'

TF'YOIJ F'XNISNX EEF'ORE TIME TS CAI'X'ED,