Food Science And Nutrition June/July 2012 past paper

This past paper applied for
CRAFT CERTIFICATE IN BAKING TECHNOLOGY

CRAFT CERTIFICATE IN FOOD AND BEVERAGE PRODUCTION, SALES AND SERVICE

CRAFT CERTIFICATE IN CATERING AND ACCOMMODATION
MODULE I
FOOD SCIENCE AND NUTRITION

SECTION A ( 55 marks)
Answer ALL the questions in this section on the spaces provided after each question.
1. Explain two reasons for spoilage of canned food. ( 4 marks)
2. (a) identify three methods of freezing used in food preservation ( 1 ½ marks)
( b) identify three classes of digestive enzymes. ( 1 ½ marks)
3. State four properties of sugar. ( 4 marks)
4. Describe the following types of proteins:
i. Complete protein; ( 2 marks)
ii. Incomplete protein; ( 2 marks)
5. Identify six classes of food commodities ( 4 ½ marks)
6. Explain the meaning of the following terms:
i. Food additives. ( 2 marks)
ii. Food poisoning ( 2 marks)
7. Identify five critical points contamination at various stages. ( 5 marks)
8. Explain the meaning of the following terms;
i. Healthy carriers. ( 2 marks)
ii. Convalescent carriers.
9. (a) explain the meaning of the term digestion (1 mark)
(b) Identify four digestive glands ( 4 marks)
10. (a) Describe goiter. ( 3 marks)
(b) State two causes of goiter. ( 2 marks)
11. Identify six good sources of niacin in the diet ( 4 ½ marks)
12. State four properties of starch ( 4 marks)
13. State the three functions of fat stored in the adipose tissue. ( 3 marks)
14. Identify three functions of water in the body. (3 marks)
15. State three roles of dietary fiber in food digestion. ( 3 marks)

SECTION B (45 marks )
Answer any THREE questions from this section on the spaces lines provided after question 20.
16. (a) Describe the following lipids and give two examples in each case.
i. Compound lipids ( 3 marks)
ii. Derived lipids. ( 3 marks)
(b) Describe three undesirable effects of enzymes in food processing. ( 9 marks)
17.(a) (i) explain the causes of rickets in children. ( 2 marks)
(ii) State seven symptoms of rickets in children. ( 7 marks)
(b) Describe three changes which take place in an egg during storage. ( 6 marks)
18. (a) explain two means of ascertain the energy needs of a person. ( 4 marks)
(b) State five functions of vitamin A in the body. ( 5 marks)
(c) State six measures taken to control houseflies in a food workshop. ( 6 marks)
19. (a) state four effects of heating milk. ( 4 marks)
(b) Highlight five measures taken to control air contamination in a food workshop.
( 5 marks)
(c) Explain three causes of chemical food poisoning. ( 6 marks)
20. (a) state four factors considered when buying bacon. ( 4 marks)
(b) Illustrate and label the structure of a wheat grain. ( 5 marks)
(c) Explain two roles played by pH in food processing. ( 6 marks)


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