UNEB UCE Food and Nutrition Past Papers for Year 1991
Uganda National Examinations Board Past Questions
PAPER 1
THEORY
SECTION A
Answer all the questions in this section
1. a) Oil in the salad dressing helps the conversion of …………………….to…………………………………………………………
b) For good creaming, fats must be.……………………………….and…………………………………………………………………………………..
c) The liquid removed from butter after churning is called……………………………………………………………………………………………..
d) The protein responsible for muscle fibre contraction in carcass meat is………………………………………………………………………..
e) The acid added in jam is required for
(i) …………………………………………………………………………………………………………………………………………………………….
(ii)…………………………………………………………………………………………………………………………………………………………….
a) When vegetables are cooked in an open saucepan, they lose…………………………………………..by………………………………..
b) (i) stock contains…………………………………………….which gives it a particular flavor.
(ii) When making stock, the bones and scraps should be cut into pieces to…………………………………………………………………………………………………………………………………………………………….
c) Gelatin is a protein food obtained from………………………..of animals.
d) Stretching pastry during rolling causes…………………………………during cooking.
e) Name one
(i) Saturated fatty acid……………………………………………………………………………………………………………………………….
(ii) Polyunsaturated fatty acid……………………………………………………………………………………………………………………….
f) Cassava flour can be used to make bread when………………………..is added to it.
2. Put a tick in the box against the most accurate answer.
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The diagram above shows a cell got from a vegetable after freezing. Study it and answer questions (i) and (ii)
i) What caused the above:
A. Freeze drying was carried out at a relative low pace so large ice crystals were formed.
B. The vegetable was frozen quickly at a very lo temperature so large crystals of ice were formed and the vacuole contracted.
C. Slow freezing was carried out and large crystals of ice are formed which distorted the cell.
D. Freeze drying was carried out for a long time.
ii) What would be the solution to this problem?
A. Food should be frozen slowly at a very low temperature.
B. Enzymes should be extracted from the food before it is frozen.
C. The food should be dried first the frozen.
D. Food should be frozen quickly at a low temperature.
iii) Which of the following would hinder oxidative rancidity?
A. Biotin
B. Sulphur dioxide
C. Vitamin E
D. Vitamin K
iv) Which of the following is a spice?
A. Oregano
B. Saffron
C. Tarragon
D. Marjoram
v) In microwave cooking
A. X-rays are used to provide the heat for cooking the food.
B. Microwaves get heated then penetrate the food and make it ready.
C. Heat is transferred from the micro waves to the food.
D. Microwaves penetrate the food and heat is generated within the food.
vi) Which of the following methods is not under chemical preservation?
A. Freezing
B. Irradiation
C. Smoking
D. Curing
vii) Which of the following is not a role played by salt in bread making?
A. Influence the fermentation rate.
B. Develops gluten
C. Improves the taste of bread
D. Permits adequate mixing of ingredients
viii) After the death of an animal
A. The meat becomes tender
B. The glycogen is converted to glucose
C. Lactic acid is produced.
D. The connective tissues weaken.
ix) Bicarbonate of soda should not be used in cooking vegetable because it.
A. Destroys the water soluble vitamins.
B. Destroys the minerals and fat soluble vitamins.
C. Spoils the taste of vegetables.
D. Spoils the color of vegetables.
x) Strong flour is used for making bread because it contains
A. Plenty of starch to hold much carbon dioxide.
B. Much fat this makes the bread short.
C. Plenty of gluten to hold a large amount of air.
D. More thiamine and nicotinic acid which make bread rich.
xi) The best set of dishes for a person who has just begun suffering from quieter is
A. Steamed fish, cocoyam and water
B. Meat, fish and cabbages
C. Egg, meat and fish
D. Milk, carrots and Irish potatoes
xii) The elasticity of gluten can be improved by the addition of
A. Milk
B. Lemon juice
C. Sugar
D. Enzymes
xiii) Roux is used in cooking for
A. Flavoring
B. Thickening
C. Coloring
D. Increasing nutritive value
xiv) Which of the following may not contribute to the production of sour bread?
A. Use of stale yeast
B. Under proving
C. Over proving
D. Use of high proportion of yeast.
xv) The level of iron in the body is easily maintained because
A. Iron from broken down red blood cells is stored for further use.
B. Iron is abundant in most of the foods we eat.
C. All the iron we eat is absorbed into the body
D. The red blood cells do not die.
xvi) Which one of the following is not used in the hydrolysis of proteins?
A. Hydrochloric acid
B. Lipase
C. Peptidase
D. Rennin
xvii) The basic method used to incorporate the ingredients when preparing a soufflé mixture is
A. Rubbing in
B. Creaming
C. Whisking
D. Melting
xviii) The extraction rate of flour was decreased from 100% to 70%. Which of the following happened?
A. The flour became less digestible
B. The endosperm quantity decreased.
C. The carbohydrate content increases
D. The B vitamins increased
xix) A patient was reported to have got severe vomiting within hours after eating cold meat pies. What was the likely cause of
A. Eating cold food.
B. The meat pies were infected with salmonella.
C. The meat pies were infected with clostridium botullinum
D. He had staphylococcal food poisoning.
xx) Which of the following is not connected to starch cookery?
A. Gelatin
B. Dextrinization
C. Gelatinization
D. Caramelization
xxi) Which of the following has the lowest carbohydrate content?
A. Sago
B. Irish potatoes
C. Tapioca
D. Arrowroot
xxii) Which of the following is connected to energy release in the ………ly?
A. Hydrogen
B. Potassium
C. Phosphorus
D. Calcium
xxiii) A suitable accompaniment to a pineapple upside down is
A. Custard sauce
B. Tomato sauce
C. White sauce
D. Brown sauce
xxiv) When meat is cooked for a long time, the insoluble Elastin
A. Converted to glycogen
B. Not changed
C. Converted to collagen
D. Converted to gelatin
xxv) Polyunsaturated fats are recommended in the diet of people suffering from heart disease because
A. The fats are soft and have good flavor.
B. The fats contain a large proportion of saturated fatty acids which harden easily.
C. Polyunsaturated fatty acids contained in the fats are very easy to digest.
D. The fats contain more of polyunsaturated fatty acids which stop the hardening effects of cholesterol on the heart arteries.
xxvi) Retarded growth, tiredness and diseases of the skin, gum teeth are a result of
A. Excess iron in the body
B. Excess vitamin C in the body
C. Lack of calcium and vitamin C in the body
D. Lack of calcium and vitamin D in the body
xxvii) Frozen Meat should be cooked immediately and not left to refreeze because
A. Frozen meat cooks very fast and refreezing it may make it tougher.
B. Any bacteria present will quickly start multiplying
C. Refrigeration gives meat unpleasant taste and too much moisture
D. Refrigeration spoils the flavor of meat.
xxviii) Why is dehydrated soup not a valuable source of nutrient?
A. Most of the vitamins B and C would have been reduced.
B. Most of the vitamins A and D would have been greatly reduced.
C. Most of the mineral salts would have been reduced.
D. Dehydrated soup cannot be reconstituted easily.
xxix) Which of the following will not reduce silver nitrate solution?
A. Dextrose
B. Fructose
C. Sucrose
D. Lactose
xxx) Pectin in under ripe fruits exists as
A. Pectin acid
B. Gel
C. Pectose
D. Amyl pectin
SECTION B
Answer one question from this section.
3. a) What is malnutrion?
b) Discuss the underlying causes of kwashiorkor in help eradicate kwashiorkor.
4. a) Discuss the functions of calcium and iron in the body
b) How can calcium and iron in the body preparation and cooking?
c) Explain the factors that influence the absorption assimilation of calcium and iron.
d) Plan a menu for a person who is deficient in calcium and iron.
SECTION C
Answer two questions from this section.
5. a) Outline the stages in the process of making meringue.
b) Name four dishes which are made by the process in (a)
c) State the points you would consider when;
i) purchasing eggs
ii) storing eggs
6. a) Why are foods preserved?
b) Discuss the various methods by which foods a preserved?
c) What points would you bear in mind when buying storing preserved foods?
7. a) What is rechauffe?
b) Explain why reshauffe is important in cookery.
c) What precautions would you take when using left-over foods?
8. a) What advice would you give to your friend who would like to wean her baby.
b) Outline some of the nutritional problems of weaning a baby.
c) Make a one day’s menu for a fourteen-month old toddler.
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