UNEB UCE Food and Nutrition Past Papers for Year 2002
Uganda National Examinations Board Past Questions
PAPER 1
THEORY
SECTION A
Answer all questions in this section
1. a) State four ways through which you can make your meals attractive and enjoyable.
(i) …………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………
(iii) …………………………………………………………………………………………………
(iv) …………………………………………………………………………………………………
b) Give four factors that would influence choice of household equipment.
(i) ………………………………………………………………………………………………………
(ii) ………………………………………………………………………………………………………
(iii) ……………………………………………………………………………………………………
(iv)…………………………………………………………………………………………………….
c) Give two advantages of using a pressure cooker.
(i)……………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………….
d) Kettle handles should be firmly fixed so as to avoid………………..from hot water, while thin clothes should not be used for lifting dishes from the oven in order to prevent ……………………..
c) State five features of a good kitchen cloth?
(i) ……………………………………………………………………………………………………
(ii) …………………………………………………………………………………………………….
(iii) ……………………………………………………………………………………………………
(iv)……………………………………………………………………………………………………..
(v) ………………………………………………………………………………………………….
f) Give four reasons why flour and other dry ingredients are sieved before using them in cake making.
(i) ………………………………………………………………………………………………………
(ii) …………………………………………………………………………………………………….
(iii) …………………………………………………………………………………………………….
(iv) …………………………………………………………………………………………………….
Write the correct answer, A, B, C, or D in the box on the right hand side of each question.
2. Which of the following sets of information is true about rechauffe cookery?
(i) Food must be reheated and not recooked.
(ii) Food to be reheated should be minced, flaked or finely dived.
(iii) Reheated food should be eaten as soon as possible.
A. (i), (ii), (iii)
B. (i), (iii) and (iv)
C. (i), (ii) and (iv)
D. (ii), (ii) and (iv)
3. Which one of the following metals is commonly used for making saucepans?
A. Tin
B. Silver
C. Aluminium
D. Iron
4. Which of the following elements is required by the body so maintain correct composition of fluids?
A. Sodium
B. Fluorine
C. Sulphur
D. Iodine
5. Which one of the following vitamins is part of the vitamins B group?
A. Ascorbic acid
B. Retinol
C. Niacin
D. Cholecalciferol
6. Which one of the following deficiency diseases is caused by general starvation?
A. Kwashiorkor
B. Marasmus
C. Pellagra
D. Beriberi
7. In which of the following meal courses would you place hot soups?
A. First course
B. Second course
C. Third course
D. Fourth course
8. Which one of the following groups of fish is suitable for making fish fillets?
A. Nile perch, tilapia, sardines.
B. Nile perch, lung fish, tilapia.
C. Lung fish, tilapia. Sardines.
D. Nile perch, lung fish, sardines.
9. The largest percentage of milk is
A. Fat
B. Sugar
C. Water
D. Protein
10. What makes tea taste bitter when boiled for a long time?
A. Xanthophylls
B. Volatile oils
C. Nicotinic acid
D. Tannin
11. Which of the following foods are good sources of iron in the diet?
A. Liver, green vegetables, eggs.
B. Milk, green vegetables, eggs.
C. Liver, green vegetables, milk.
D. Liver, milk, eggs.
12. The basic ingredients for royal icing are
A. Butter and icing sugar
B. Egg white and icing sugar
C. Water and icing sugar
D. Glycerin and icing sugar
13. Which one of the following causes stickiness in over cooked meat?
A. Elastin
B. Gelatin
C. Collagen
D. Myosin
14. The remedy to a curdled mixture in cake making is to add
A. a little flour and stir
B. more egg and beat
C. some sugar and stir
D. more liquid and stir
15. The correct proportion of fat to flour in making rough puff pastry is
A. 1/4 fat to flour
B. 1/2 fat to flour
C. 1/3 fat to flour
D. 3/4 fat to flour
16. What is the importance of starch in cookery? It
(i) Is used as a thickening agent in sauces
(ii) Provides volume and structure to baked starchy products
(iii) Is used as a sources of sugar in yeast fermentation
(iv) Is used as an emulsifying agent in sauces
A. (i), (ii) and (iv)
B. (ii), (iii) and (iv)
C. (i), (iii) and (iv)
D. (i), (ii) and (iii)
17. Which of the following statements are true about beverages? They…..
(i) Have a stimulating effect
(ii) Can be served as appetizers
(iii) Are served while hot
(iv) Are refreshing
A. (i), (ii) and (iii)
B. (ii), (iii) and (iv)
C. (i), (iii) and (iv)
D. (i), (ii) and (iv)
18. UHT milk does not from a creamy layer on heating because the fat in milk
A. Has been removed
B. Is homogenized
C. Is saturated in milk
D. Is destroyed during treatment
19. Which of the following procedures in vegetable cookery are recommended?
(i) Peel vegetables thinly
(ii) Cook in small amount of boiling water
(iii) Add some baking powder to improve color
(iv) Cook quickly in covered saucepan
A. (i), (ii) and (iii)
B. (i), (ii) and (iv)
C. (ii), (iii) and (iv)
D. (i), (iii) and (iv)
20.Which of the following sets of food are in the group of convenience foods?
A. Salad cream, oranges, cheese, lemons.
B. Gelatin, pawpaw, jam, biscuits.
C. Cake mix, macaroni, sausages, biscuits.
D. Tinned fish, groundnut sauce, egg, maize meal.
21. Which one of the following foods is suitable for dry frying?
A. Fish
B. Bacon
C. Pancakes
D. Eggs.
SECTION B
Answer only one question from this section
22. a) (i) What are low biological value proteins?
(ii) Explain how low biological value proteins foods can be made more valuable to the body.
b) Explain why adolescents, pregnant women and children require high amounts of protein.
23. a) Outline the main nutrients found in vegetables.
b) State the functions of three of the nutrients mentioned in (a) above.
c) What points would you bear in mind when preparing and cooking vegetables to conserve vitamin C?
SECTION C
Answer two questions from this section
24.a) What are the common construction faults in the African traditional kitchen?
b) Describe the uses of the following agents in the kitchen:
(i) Paraffin
(ii) Vinegar
(iii) Vim
(iv) Bicarbonate of soda
25. a) Explain the importance of eggs in cookery.
b) How can eggs be safely stored at home?
c) Describe the effect of heat on eggs.
d) Outline the steps you would follow to make scrambled egg.
26.a) What are the reasons for cooking food?
b) Describe the changes that occur in the following foods during the process of cooking:
(i) Grilled meat,
(ii) toasted bread,
(iii) Maize meal porridge,
(iV) Cooked green vegetables.
27. a) Outline the different types of soups.
b) Outline the rules one should follow when making good stock.
c) Describe the making of soup from a named vegetable.
PAPER 2
PRACTICAL
1. a) Choose and prepare a traditional meal which is suitable for dinner.
b) Show your skills in making meat pies using flaky pastry.
2. a) Prepare, cook and serve a balanced meal using a casserole and serve it with a drink.
b) Make a swissrole and serve with tea.
3. a) Using rough pastry, prepare cook and pack one dish and a fruit drink for two athletes.
b) Prepare and serve two other dishes for their supper.
4. Prepare the following dishes:
(i) Thick tomato soup.
(ii) Cassava cheese.
(iii) Mixed grill (kebabs)
(iv) Fruit drink.
5. a) Using your knowledge of stewing, prepare, cook and serve a two course meal for a family of four including a toddler.
b) Make a fruit dish as part of the meal and serve it with a suitable sauce.
6. Your three sisters have arrived to spend the weekend with you, prepare, cook and serve the following dishes for them.
(i) One item using flaky pastry,
(ii) One item using the melting method.
7. You are expecting visitors from overseas, prepare, cook and serve the following:
(i) Russian fish pie
(ii) Meat loaf
(iii) Fruit fritters
(iv) Vegetable salad
8. a) Using:
(i) minced meat,
(ii) cheese
Prepare, cook and serve two interesting dishes.
b) Prepare two accompaniments to be served with one of the dishes above for four teenagers.
c) Make a few queen cakes and serve them with tea.
Uganda National Examinations Board ( UNEB ) Pages