t,

CSEC F&N P1-09

-2-
1. Which of the following statements about 5. Steamed, stewed and poached foods are
t-\ prorein isTRUE?
MOST suitable for the elderly because in this
agegrouP
(A) Protein is not necessary in the diet
of the elderly. (A) theenrjrgy intake should bereduced
(B) Excess protein is stored in the (B) basalmetabolismislower
(c)
kidneys. (C) physical activity declines

(D)
Most Caribbean diets lack protein. (D) digestiveproblemsmaybepresent
Extraprotein is broken down in the
liver.
6. To help prevent anaemia, expeitant mothers
should takeincreased amounts of
2. A deficiency of waterin the diet may result
ln
(A) bread and butter
(B) milkandcheese
(A) constipation
(c) liverandkidney
(B) diz.zingss
(D) oranges andcoconuts
(c) dehydration
(D) tiredness

3 Iron is important to the body because

rt requireincreased amounts of
it
(A) (A) energy andprotein
supplies the body with heat and
(B) iron andprotein
energy
(B) (c) fats and carbohydrates
helps in the formation of bones and
(D) vitamins and minerals
teeth
(C) aids in theformation ofhaemoglobin
(D) isessentialfortheproperfi:n"ti"ooirg
of tlre thyroid gland
I WT* of the foilorving, ifincludedin the diet,
could cause a high level ofcholesterol?

4. (A) High saturated fatty acids

Which of [refollowing combinations
of foods (B) High unsaturated fatty acids
la. willprovidetheBEsTqualityprotein?
(c) Peas and carrots
(A) (D) Corn and avocadopear
Ochro (okra) andrice
(B) Rice and peas
(C) Commeal and ochro (okra)
(D) Bread andjam

1,.

ral\ rrl,T mn mrrh r Er,-

 -3-
Items 9 - 10 refer to the following menus'
Menus
MealI Meal II
Steamed fish Fried fish
Creamed Yams Peas and rice
Tomato slices Tomato slices
Stewed fruit with chocolate Jam tarts
sauce l,emonade
Orange juice

Which of the following statements is

Tnffg? 10. MealllisMOsTsuitablefora
9
(A) toddler
(A) Meal I is suitable for an elderly (B) manual worker
person.
girl' (c) strict vegetarian
(B) Irieal II is suitable for an obese (D) sedentary worker
(c) Meal II is suitablefor a convalescent'
(D) Meal I is suitable for a lacto-

require 13 Which of the following meals is MOST

Which of the following persons would
11
daily intake of 2 500 calories? rrioUf" for a convalescent recovering from
,*o*"rO"a astomach ailment?
(A) A lGmonth-oldinfant
(A) Cunied chicken, cunied /eas, boiled
(B) Anovenueightgrl
rice, tossed salad, iQe cream
(c) AteenageboY
(B) Chicken Puffs, crescent rolls'
(D) A 75-Year-old woman with a
buttered beans, coconut tart
sedentary lifestYle
(c) Baked fish, steamed vegetables'
and
baked Potatoes, stewedPrunes
custard
,12. A teenager was instructed to increase her (D) Fried fish and chiPs, cole slaw'
cheese and hard water'Which
in,rt of-rnilk, candied sweet potato and fnrit salad
in her
oi,t " nutriens was lacking
diet?
"foffo*ing

(A) CarbohYdrates
(B) VitaminE
(c) Fat
(D) Calcium

r:(.r ftT\T Tn TLIEI NEIYT P A r:El

 4

14. Which of thefollowing diseases ordisorderc 18. Foods placed in a refrigerator should be
can BEST be cured through appropriate diet?
r! covered in order to

I. Obasity (A) prevent drying out of food and

II. Chickenpox
transfer of strong odours
ru. Kwashiorkor (B) maintain recommended storage
IV. Anaemia
temperafure
(A) (C) facilitate close packing of dishes and
Ionly
(B) I and II only (D)
bowls
(C) prevent formation of ice crystals
I,III and IV onty on
(D) II,III and IV only food

15. Whichofthefollowingconditionsmayresult @ Thepreservative that draws moisture

meatby osmotic action is
from
' if aperson,s dietis deficientin vitaminA?

(A) Poorbloodcirculation
(A) salt
(B) Bowedlegs
(B) vinegar
(C) alcohol
(D) Nightblindness

16. Which of the following is the correct @ |hi3h of the following is the
tive in tamarind balls?
MAIN preserva_
l,\i procedure to follow when lighting
a gas storeZ

(A) (A) Salt

T\rrn on themain tap, setthecontrol
(B) Sugar
knob and light the match.
(B) Tum on the main tap, Iight the
(c) Garlic
match (D) Pepper
and set the control knob.
(c) Light the mabh, set ttre control
knob
and Urn on themain tap.
(D) Lightthematch, hrn on thlmain
2l: If a gas leak is suspected in your kitchen the
and set the control knob.
tap ,{ BEsTprocedureis to

(A) have a gas company technician

17. Which of the following instructions
for the
check oufl ets immediately
,\ care and use of theblenderisINCORRECT?
(B) afgly a soapy solution to repair the
Ieak
(A) (c) examine the cylinder of gas
Run the motor for short periods. for a
(B) Rinsethegobletaft"rur". faulty valve
(C) (D) have safety taps fitted to your
Wash the goblet with warm warer cooker
and detergent.
(D) Imrnerse the motor unit in warm
water to wash.

aA
 5

6A Ripe fruit may form a gel when boiled with

6)
\7 Whichofthefollowingfactorsareimportant
\i suiarbecauseof thePresenceof
in the prevention of food-borne illnesses?
(A) gelatin
I. Storageof food
(B) starch
il. Cookingmethods
(c) pectin
m. WastedisPosal
(D) acid
rV. PersonalhYgiene

(A)
(B)
(c)
II and IV onlY
III andIV onlY
I, II and III onlY
d Which of the following statements BEST
describes food additives?

(D) I, II, III and IV (A) Substances which imProve the

apPearance, taste and freshness
of
foods
cooked'
John ate pork that was NOT properly (B) Chemicals which Preveqt foods from
of a stomach ache and
'ft" "o*ptained
deteriorating
vomited. (c) Agents which improve ttre nutritive
value offoods
Which of the following micro-organisms Flavourings which imProve the
MOST
leadingthebuYer
(A) Yeast
(B) Salmonella
(c) Clostidiumbotulinum 6N Which of thefollowingis theBESTmethod
(D) ClostridiumPerfringens U i;;;;.r""maker to preserve a surplus of
cucumbers?

Which of the following characteristics is

NOT I
AL (A) Canning
desirable in a cut of beef for roasting? (B) Drying
(c) Freezing
(A) Lean and bright, red colout"
a
(D) Pickling
(B) Fat is creamY white.
(C) Flesh is sPringY when touched'
(D) Fatis thick and abundant' The MOST suitable method for
preserving
@ coffee,.rice and oatmeal is

A, TheMAIN reasonforpreserving food is to (A) dehydration

(B) pasteurization
(A) avoidwaste (c) sterilization
(B) improve its aPPearance (D) refiigeration
(c) develop its flavour
(D) retain its nutrients

/:rr rl\I T n'rl-rEl I\TEII|'TDA r:Ei

 -6-
30. Which of the following can help persons to 34. The freshness of fish may be indicated by
reduce.the cost of nutritionally well-balanced
meals? (A) soft flesh
(B) palewhitegills
I. Making useof foods thatarein season (c) bright, raised eyes
u. Knowing the nutritional value of (D) ammonia-likesmell
foods
ru. Using more starchy foods
Iv. Growing one's own fruits and 35. Whole-wheat flouris prefened to white flour
vegetables
because whole-wheat fl our has

(A) I andII only

(A)
(B) morcprotein
III and fV only (B)
(C) I,II and IV only (c),
a longer shelf Iife

(D) I, il, III and IV (D)

more natural vitamins
a higher fibre content

31 One of ttre functions of a consumer association

36. Which of the fol lowing practi ces al'e used
l-.iI is to help consumers to to
I A introduce atr rnto the mixture d
get value for money
(B) pay forgoods bought
(c) I. Sieving
buy foods that are cheap
(D) choose and prepare m"uls correctly
u. Creaming
trI. \lhisking
ry. Rubbing-in
The expiry date on a carton of
milk means (A) I and II only
that the
(B) I, II and III only
(A) (c) II, III and IV only I
milk was packaged on that date
(B) (D) I, II, III and IV
quality is best if used before that
date
(c) nutrients in the milk are lost by
that
date
(D) milkshould be thrown away on that
37. Which of thefollowing occurs when
an egg
date *.I is boiledforthreeminuies?

(A) The protein coagulates.

(B)
(D
\2,
yli:h of thefotrowingisNorrikety to
be (c)
The yolk becomes hard.
Vitamins A and D are destroyed.
fisted on a food label?
(D) Thecolouraround the yolk darkens.
(A) Sizeorweight
(B) Thebrand name
(a Cost of thecontents
(D) contents or composition
 -7-
42. A cook can save fuel when boiling rice by
38. Which of the following mettrods may be used
for tenderising meat?
(A) using the oven forcooking the rice
(B) cookingquicklY on avery high flame
I. Poundingthemeatfibres
(c) boiling in asmall saucepan on alarge
il. Cookingon ahighflame
burner
ru. AddingslicesofgreenPawPaw
(D) lowering the flame after it reaches
IV. Usingacommercialmeattenderiser
boilingPoittt

(A) I and lI onlY

(B) II and III onlY layout
Items 43 - 45 refer to the following
(c) I, III and fV onlY
of akitchen'
(D) II, III and IV onlY

Which of the following should NOT be stored

39
'in the refrigerator?

(A) Cherry cake

f 9 L

r
(c) Yellow 1 \
(D) Ripeguavas

You prepared scrambled eggs for breakfast'

40 43. Which of the following areas would be
The eggs were overcooked' Which of
the
MOST convenient for the storage of cleaning
!,),
BEST describes what took place
follow=i-ng
agents?
in thedish?

Theeggs gelatinized.
(A) 1
t. (B) 2
u.
ru.
The eggs over-coagulated'
The ova albumen became rubbery'
(c) 3

The ovotransfenin dexrinized'

(D) 4
IV.

(A) I andII onlY a

(B) II and III onlY 44. In the above diagrarn, number 5 rePresents
(c) I, III and IV onlY
(A) window
(D) II, III and [V onlY
(B) stove
(c) counter toP
(D) dishwasher
41. Fuel can be saved during food preparation
by
may
45 The layout of the kitchen'in the diagram
(A) keeping theflamehigh
BESTbe described as
(B) using residual heat
(c) using theoven for one dish at atime
(D) putting a small saucePan on a large
(A) oPen

bumer
(B) galley
(C) Parallel .

(D) u-shaPed
 -8-
6. Which of ttre following menus is NOT a two- 47 An individual bread and butter (side) plate
coursemeal? shouldbeplaced

(A) Chickenbroth andtoast (A) to the left of the dinner plate

Roasted beef and brown gravy (B) in the centre of the dinner plate
Riceandpeas (c) near the tip of the knife
Lettuce and tomato salad (D) to theright of the waterglass

(B) Grilled pork chops

Creamedpotatoes 48. Which of the following foods has the
Arranged vegetable salad GREATEST amount of protein ?
Cherrydrink

(C)
(A) Com
Fried chicken and gravy (B) . Bread
Pumpkinrice (C) Yams
lrttuce and tomato salad (D) Red beans
Sweetpotatopudding

(D) Beef balls in tomato sauce

Lettuce and carrot salad

Fruitsalad

ffirefertothetablebelowwhichgivesalistofthemainingredientsusedirrpreparingthree

Split-pea soup Pelau Chichen roti

Green splirpeas Chicken Chicken

Fresh beef Rice Roti (shells/skins)
Dumplings Dried pigeon peas Potatoes
Greenplantains

Curry
Herbs and spices Herbs andspices Seasonings

49. When cooked, the meals listed above

are s0. The food value of the above dishes may
deficientin be
improvedby
(A) iron
(B) (A) including a fresh fn:it
vitaminC
(B)
(c) protein
(c)
increasing the fat content
(D) vitaminB
(D)
serving an additional staple
increasing ttre vitamin D content

aA rr'F^
 -9-

51 Which of the following groups of herbs and 55. Which of the following factors should be con-
sidered when planning meals for large groups?
spices is MOST suitable for m a7<tng a bouquet
t,|
gami2
I. Foodsinseason
(A) Cloves, ginger, thYme, celery U. EquiPmentavailabilitY
(B) Cinnamon, numrcg, cloves, mace III. TimeavailableforPreParation
(c) Bay leaves, thYme, celery ParsleY rV. Moneyavailableforpurchaseoffood
(D) Chive, black pepper, parsley, paprika
(A) I and II onlY
(B) I and III onlY
Item 52 refers to the following luncheon menu'
(C) il,III and IV onlY
(D) I, II, UI and IV
Baked fish in tomato sauce
Vegetablerice 56. Which of the following grouPs of foods, in
Gardensalad the correct proportions' can represent a
Golden aPPIePie balanced diet?

(A) Fruits, green vegetables, cereals and

animalfoods
(B) Cereals,
enhancing the presentation of themeal?
and fats
(c) Cereals, leafy vegetables and fnrits
(A) Lime butterflies, chopped parsley,
(D) Fruits, green vegetables and animal
frenchdressing
foods
(B) Limewedges,choppedonions,sliced
tomatoes
(C) Breadcrumbs, sliced tomatoes'
maYonnaise 57 Hors d'oeuvres consist of a variety of
(D) Tomatocups,choppedparsley,glac6 colourful, well-seasoned foods se*ed as
chenies
(A) desserts
(B) appetizers
(c) maindishes
53. ln which of the following cooking methods is
(D) accompaniments
leaching of vitamins MOST likely to occur?
i f>a-L{: J
(A) Roasting
(B) Gdlling 58. Excessive amounts of sodiumin the diet

(c) Baking i,)' can increase the risk of

(D) Stewing
(A) dry skin
(B) sore gums
('O Which of the following foods should be
(C) hypotension
cooked before it is used to make a gelatine
(D) hYPertension

dessert?

(A) Mango
(B) PawPaw
(C) PineaPPIe
(D) RiPebanana

ffn r)N Trl T'I{EI l\ftr'!''I. D A raE

0
l
[.
- l0-
s9. The BEST definition of the term ' d la Carte, 60. Which of the following quantities of ingredi-
isa ents would produce twenty-four cup cakes?

(A) meal at a.fixed price (A) 6 oz butter, 6 oz sugar, 3 eggs, 8 oz

(B) list of dishes served at a meal flour
(C) choice of individually-priced dishes (B) 8 oz butter, 8 oz sugar, 4 eggs, l0 oz
on a menu flour
(D) meal at which guests serve (c) l0ozbutter, l0ozsugar, 5eggs, 12
themselves ozflour
(D) 12 oz butter, 12 oz sugar, 6 eggs, 14
ozflour

IFYOU FINISH BEFORE TIME IS CALLED, CHECI( YOUR WORI( ON THIS

TEST.