Food and Nutrition

Question 1

1Packed lunches for school children should include

Easy

A. only drinks B. only sweets C. a balance of energy, protein and vitamins D. only biscuits

Question 2

2The temperature range in which bacteria multiply fastest, the "danger zone", is about

Easy

A. 100–120 °C B. 70–100 °C C. 5–63 °C D. −18 to 0 °C

Question 3

3The body that approves food products for sale in Ghana is the

Easy

A. Electoral Commission B. Ghana Revenue Authority C. Food and Drugs Authority D. Ghana Highway Authority

Question 4

4Before cooking, the first thing a cook should do is

Easy

A. wash hands thoroughly B. put on jewellery C. switch off lights D. taste the food

Question 5

5A sign that canned food is unsafe is

Easy

A. a clean label B. a bulging or dented can C. a shiny can D. a long expiry date

Question 6

6Enzymic browning of cut fruits such as apples can be prevented by

Easy

A. leaving them in the sun B. dipping them in lemon juice C. cutting them smaller D. adding salt only

Question 7

7Heating sugar until it turns brown is

Easy

A. denaturation B. emulsification C. caramelisation D. gelatinisation

Question 8

8Drying preserves food by

Easy

A. adding sugar B. removing water that microorganisms need C. raising the pH D. adding bacteria

Question 9

9Which mineral is needed for the formation of haemoglobin?

Easy

A. sodium B. iodine C. iron D. calcium

Question 10

10A caterer provides

Easy

A. medical surgery B. legal advice C. car repairs D. food services for events

Question 11

11The safest way to thaw frozen meat is

Easy

A. on the counter overnight B. in the sun C. in the refrigerator D. in hot water

Question 12

12A small fire in a pan of cooking oil should be put out with

Easy

A. water B. a fan C. a fire blanket or damp cloth over the pan D. more oil

Question 13

13The setting of egg white when heated is called

Easy

A. caramelisation B. fermentation C. gelatinisation D. coagulation

Question 14

14Convection currents in a pot of boiling water

Easy

A. circulate heat through the water B. only occur in solids C. stop heat transfer D. cool the food

Question 15

15A shortage of vitamin C in the diet causes

Easy

A. beriberi B. night blindness C. scurvy D. rickets

Question 16

16Table setting for a formal meal places the fork on the

Easy

A. top of the plate B. left of the plate C. chair D. right of the plate

Question 17

17Salting preserves food mainly by

Hard

A. adding oxygen B. adding vitamins C. killing all bacteria by heat D. removing water by osmosis

Question 18

18Which mineral is needed for strong bones and teeth?

Easy

A. sodium B. calcium C. iron D. iodine

Question 19

19Freezing preserves food because low temperatures

Easy

A. cook the food B. stop microorganisms from multiplying C. kill all bacteria D. add nutrients

Question 20

20Chopping boards for raw meat should be

Easy

A. made of cloth B. shared with vegetables C. never washed D. separate from those used for cooked food