Food and Nutrition Exam Questions for SS2

https://stcharlesedu.com FIRST TERM ACADEMIC SESSION
SUBJECT: FOOD AND NUTRITION. CLASS: SS 2

TIME: 2hours 30minutes

INSTRUCTION: Answer all Question in Section A and B.

SECTION A:
(Objective Test: choose the option from a-d)

1. Which of the following kitchen equipment is best used when cooking tough cuts of meat?
(a) omellet pan (b) pressure cooker (c) sauce pan (d) poacher.

2. The tool used to hold meat together while grilling is …….
(a) colander (b) frying pan (c) knife (d) skewer.

3. Equipment storage can be classified into their …...
(a) make –up (b) durability (c) usage (d) build up

4. A well planned storage of equipment will help prevent all of these EXCEPT ……..
(a) spoilage (b) bad cooking (c) spillage (d) breakage

5 Food slicer is used for …….
(a) cooking (b) baking (c) slicing of meat (d) slicing of all food items

6. Excessive bending causes …...
(a) back strain (b) head ache (c)tiredness (d) night blindness

7. Always avoid wishful …... (a) dance (b) talking (c) thinking (d) jugging

8. Nervousness and anxiety consume …... (a) energy (b) time (c) joy (d) stress

9. Kitchen hygiene is practice so that the---------
(a) house wife can maintain high standard of work (b)kitchen can look attractive
(c) house wife can have a clean house (d)health of the family members can be ensured

10. What is the collective name for wheat, rice, maize, and millet?
(a)fruits (b)legumes (c)cereals (d)seeds

11. The collective name for wheat protein is--------(a)gluten (b)myosin (c) zein (d) glutelin

12. Which of the following is not a legume? (a)melon (b)breadfruit (c)groundnut (d)soya beans

13. Vegetables are best classified as …… (a) root, leaves, bulb and tuber (b)fresh fried cooked
and pulses (c)seed leaves stalk and pulses (d)pulses bulbs flowers and stalks.

14. Mixer contains …...(a) cups (b) iron (c) bottles (d) beaters.

15. Which of the following is not a factor to be considered when choosing labour saving
devices?
(a) money available (b) nature of the food (c) durability (d) colour of the equipment.

16. …….can be used to accomplish more task
(a)time management (b)energy management. (c) money management. (d)resources

17. Which of this is not a guideline for energy management.(a) sit to work (b) organise storage
and work areas (c) adjust working height (d) avoid attempting to do much.

18. Labour saving devices used for pureeing ingredients is called …….
(a) rolling pin (b)mortar (c) blender (d) whisk

19. The following are ways of caring for pressure cooker EXCEPT……
(a) follow instruction for use (b) wash with warm soapy water
(c) rinse and dry before storing (d) wrap immediately after use.

20. Which of the following is large kitchen equipment?
(a) Refrigerator (b) sauce pan (c) pastry bowl (d)mincer.

21. Which of the following is not an importance of labour saving device?
(a) it reduces boredom (b) it creates free time (c) it cuts down number of movement
(d) it creates monotony of work.

22. …….is used for making cakes and pastry? (a) Spoon (b) Spatula (c) Mixer (d) Fork.

23. Which of the following is a free time? (a) time not devoted to work or sleep (b) time devoted
to sleep (c) time devoted to leisure (d) time devoted to job

24. Time is a special resource that cannot ……. for later use.
(a) store (b) reach (c) waste (d) used.

25. Energy management eliminates. (a) fatigue (b) hunger (c) waste (d) rest.

Want more Objective and Essay Questions like this?
Get the Complete Food and Nutrition Exam Questions (Obj & Theory); In
editable Ms-word format for any of the SS 1 – 3 Classes
Continue reading to know how

SECTION B - Essay Questions
Answer all the questions.

1. List 5 factors to consider when choosing labour saving devices

2. List 5 importance of time management

3. List any five labour saving devices in food preparation and state their uses.

4. List 5 importance of Labour Saving devices.
https://stcharlesedu.com

Food and Nutrition Exam Questions for SS1-3

To get the complete exam question papers for the subject and any of the classes
concern, then continue reading

How to Get Senior Secondary School Food & Nutr. Exam Questions
Step to get Food and Nutrition Exam Questions for SS 1 – 3

https://stcharlesedu.com1. TAKE ACTION.
Call or Whatsapp us on 08051311885 for cost and account number to make
payment and how to received your Ms-Word/PDF Copy

2. MODE OF PAYMENT.
Mobile Transfer, POS or Direct Bank Deposit.

3. AFTER PAYMENT.
Send us the following
Depositor Name:
Name of Product Paid for:
Valid email address.

4. DELIVERY ASSURANCE.
We will deliver the past question to you, 5 minutes after confirmation of payment
to the email address you will send to us.

Also available for download are other senior secondary school exam questions

Senior Secondary Cross Cutting Subjects Senior Secondary – Business
Civic Education Commerce
English Language Financial Accounting
General Mathematics Insurance
One Trade Subject Office Practice
Marketing Store Management

Senior Secondary – Humanities Senior Secondary – Science
Arabic Language Agricultural Science
Christian Religious Studies Biology
Economics Chemistry
French Computer Studies/Science
Geography Further Mathematics
Government Health Education
Hausa Language Physical Education
History Physics
Igbo Language Technical Drawing
Islamic Studies Food and Nutrition
Literature-in-English
Music
Visual Arts
Yoruba Language