PAPER 1

THEORY

SECTION A

Answer all questions in this section.

1. a) State the factor that determines the choices of a cooker in relation to its:

(i) size

(ii) capacity

b) The spaces under kitchen sinks can be adequately used as.............................................................................................................

c) Stock is used as a basis for savory in the making of and.................................in order to improve their...........................................

and...................................................................................................................................................................................................

d) The richness of a pastry depends on.............................................................................................................................................

e) Give three causes of sour taste in bread

(i) ..................................................................................................................................................................................................

(ii) ...................................................................................................................................................................................................

(iii) .................................................................................................................................................................................................

f) Toughness in egg custard with a watery appearance occurs when the custard is ......................................or..............................................because proteins................................................rapidly, causing .................................

g) The rate of nutrient absorption is..................................when there is increased movement in the alimentary canal.

h) The incomplete protein found in meat is called....................................and that of maize is...........................................................................................................................................................................................................

i) Normally, babies are born with iron reserves that last them....................months.

j) What are the three ways in which nutrients are used in the body?

(i) ......................................................................................................................................................................................................

(ii) ......................................................................................................................................................................................................

(iii)......................................................................................................................................................................................................

k) How does each of the following cause food spoilage?

(i) Enzymes

(ii) Air

Write the correct answer, A, B, C or D in the box on the right hand side of each question.

2. The elasticity of gluten can be improved by the addition of

A. Eggs

B. Sugar

C. Lemon

D. Milk

3. Which of the following dishes is suitable for a convalescent?

A. Steamed fish

B. Grilled pork chop

C. Meat balls

D. Steak and kidney pudding

4. Doughnut mixture has a soft consistence because of the amount of

A. Fat

B. Liquid

C. Eggs

D. Nuts

5. In which of the following meal preparations in fuel best saved?

A. Beef stew, steamed Matoke, boiled dodo.

B. Steamed potates, roasted chicken, cooked vegetable salad.

C. Steamed Matoke, groundnut sauce and boiled dodo.

D. Chicken pilaw, tinned tomato sauce and vegetable salad

6. Picking vegetables is done when

A. Vegetables are preserved in salt solution.

B. Fresh vegetables are aired.

C. Frozen vegetables are blanched.

D. Vegetables are kept under fat.

7. The readiness of fat for frying doughnuts can be tested by

A. Dropping in a piece of onion which rises immediately.

B. Observing a blue haze that is given off.

C. Timing bubbles forming on top.

D. Waiting for the hissing sound to stop.

8. The basic method used to incorporate air into the mixture when preparing a Swiss roll is

A. Whisking

B. Rubbing in

C. Melting

D. Creaming

9. Which is the best reason for adding vinegar to water when boiling fish? It

A. Improve the flavor.

B. Helps in keeping it fresh for longer hours.

C. Reduces the strong fish smell.

D. Assists in the coagulation of the albumin in fish.

10. Vitamin K deficiency is rare because, it is

A. Synthesized in the body.

B. Widely distributed in foods.

C. Stored in the body

D. Very stable.

11. The substance in fruits which is required for setting of jam is

A. Pectin

B. Pectose

C. Pectin acid

D. Amyl pectin

12. Which of the following sets of food stuffs are milk products?

A. Butter, meringue, cheese.

B. Cream, meringue, soufflé.

C. Butter, yoghurt, cheese.

D. Yoghurt, whey, soufflé

13. Which of the following groups of food would you use to make a balanced meal?

A. Millet bread, potatoes, cabbage

B. Rice, Matoke, cabbage

C. Potatoes, spinach, fish

D. Spinach, kale, millet bread

14. Why is the protein in cheese difficult to digest? Because it

A. Has a complex structure.

B. Does not stimulate the flow of enzymes.

C. Is coated with fats.

D. Is eaten with starch foods.

15. Which of the following statements does not relate to the functions of blood in the body?

A. Maintaining the coloring of the body organs.

B. Transporting substances from one part of the body to the other.

C. Keeping the lining of the body organs moist.

D. Distributing heat and regulating the body temperature.

16. Which type of fat is most suitable for cooking?

A. Mono unsaturated

B. Unsaturated

C. Saturated

D. Poly unsaturated

17. How would you avoid the discoloring of peeled Irish potatoes?

A. Cover after peeling

B. Keep in dilute salt solution

C. Do not wash

D. Peel thinly

18. Why should defrosted meat be cooked immediately? To

A. Retain appearance and shape

B. Improve on the nutritive value of the meat.

C. Improve on the flavor of the meat lost by refrigeration.

D. Prevent multiplication of bacteria.

19. Which of the following breakfast dishes is most suitable for a pre primary school child?

A. Tea, a boiled egg and bread with butter.

B. Porridge, boiled cassava and an egg.

C. Tea, boiled cassava and a slice of pineapple.

D. Porridge, a boiled egg and a slice of pineapple.

20. The diagram below shows the storage of milk in a home. The purpose of the cloth is to

IMAGE

A. Keep off light

B. Cool the milk

C. Absorb water vapor

D. Prevent entry of bacteria

21. Cooking meat a high temperature toughens its

A. Elastin

B. Collagen

C. Myosin

D. Gelatin.

SECTION B

Answer only one question from this section

22. a) Give the classification of vegetables.

b) Discuss briefly the importance of

(i) Vitamin A

(ii) Vitamin B

(iii)Vitamin C

(iv)Vitamin D.

c) Explain the role the following in the body.

(i) Roughage

(ii) Water

23. a) Give with examples, the classification of fish.

b) Discuss in detail the nutritive value of fish

c) State briefly four methods commonly used in Uganda to prepare fish.

SECTION C

Answer two questions from this section

24.a) What are household pests?

b) Discuss the menace caused by cockroaches in a home.

c) How can cockroaches be controlled in a home?

25.a) What important points should be considered when planning meals for the family?

b) Plan a suitable breakfast and lunch for an expectant mother.

26.a) Why is it important to serve meals attractively?

b) Write about the uses of the following in food preparation and service

(i) Spices

(ii) Garnishes

(iii) Food coloring

27. a) Give the basic ingredients and proportions for a fatless sponge cake.

b) Explain the basic steps you would take in making a whisked sponge mixture.

c) Name four dishes made by using the creaming method.

PAPER 2

PRACTICAL

1. a) Prepare and serve a good breakfast for yourself using poached eggs and toast. Serve this with coffee.

b) Show how you would economize on fuel by cooking using casserole.

c) Make some rock buns.

2. You are asked to cook for a teacher suffering from flu.

a) Prepare and serve a light meal for him/her using mashed potatoes, steamed fish and a cocoa drink.

b) Prepare a colorful fruit salad and serve with custard sauce.

3. a) Using a traditional mentioned of cooking, prepare a meat dish to be served at a wedding ceremony.

b) Make a fruit cake.

c) Prepare shortbread biscuits and serve with a hot beverage.

4. a) demonstrate your skills in the following;

(i) Preparing a meat pie and glazing it with egg yolk.

(ii) Using milk in a baked dish.

b) Make a suitable drink to serve with the meat pie to a tractor driver.

c) Prepare a suitable supper for him using a pulse and chapatti.

5. a) Show your skills in preparing and cooking a two course meal consisting of coated fish and suet potatoes for the main course and a pudding.

b) Prepare queen cakes.

6. Your brother has been selected to go and represent his school in inter school sports competition.

a) Prepare a dish with short crust pastry for his packed lunch.

b) Make two other items to be packed. One of these should be deep fat fried.

c) Make an interesting breakfast for him to have before he leaves.

7. a) (i) Using meat and eggs, make two suitable dishes for an over weight secretary.

(ii) Select, prepare and serve one accompaniment to complete the meal.

b) Prepare and serve a fruit salad.

c) Make a sandwich cake.

8. You have got a scholarship to go and study abroad.

a) Prepare, cook and serve a farewell buffet meal to show your skills in:

(i) Roasting of chicken,

(ii) Frying of fish fingers,

(iii) Making tomato sauce

b) Select a suitable accompaniment to complete this meal and make a fruit punch.