Hello Welcome to the SS1 1st Term Evaluation Test – Food and Nutrition – FREE Access (20 Questions ONLY) 1. You will attempt 20 objective questions for 10 minutes. If the time allocated (10 minutes) elapsed, assessment exercise will end and result will be displayed immediately on the screen. 2. You cannot change your answer after selection. Be sure before you select your answer. 3. Your score, questions attempted, selected answers and correct answers will be displayed on the screen after submission. A printable copy of your performance report will be emailed to your email address inbox immediately after submission. Make sure to input a working email address inside the text below. 4. You are strongly advised to work on your own. Fill the form below as they will appear on your result sheet and Click the Next Button to Begin Full Name: Name of School: email address: 1. [ Food Labouratory and Equipment ]A well planned kitchen should be ______A. easy to clean, pleasant and convenient to work in.B. slippery, shining and colourful.C. easy to clean, inconvenient and safe to work in.D. pleasant to work in and overcrowded with furnishings A B C D2. [ Nutrition and Health ]Manual workers needA. high energy - giving foods.B. high protein - giving foods.C. plenty of vegetables.D. foods rich in vitamins. A B C D3. [ Food Labouratory and Equipment ]Scalds are caused by which of the following?A. Fire.B. Flame.C. Heat.D. Smoke. A B C D4. [ Nutrition and Health ]Food budget is essential toA. economies the family income.B. show off ones education.C. keep up with the Jones’s.D. increase the family income. A B C D5. [ Food Labouratory and Equipment ]The first factor to be considered in meal planning is familyA. income.B. taste.C. likes and dislikes.D. custom. A B C D6. [ Nutrition and Health ]Meal service whereby guests serve themselves isA. buffet.B. cocktail.C. luncheon.D. picnic. A B C D7. [ Nutrition and Health ]Which of the following is a good table manner?A. Chewing with mouth closedB. Talking often while eatingC. Too much food on the larkD. Wiping face with dinner napkin A B C D8. [ Nutrition and Health ]Which of the following beverages contain more vitamin C?A. Chocolate drinkB. Iced teaC. Chilled lemonadeD. Hot coffee A B C D9. [ Food Labouratory and Equipment ]Gas leakage from the cylinder can be detected byA. listening.B. pouring sand.C. putting on the burner.D. rubber nose. A B C D10. [ Food Labouratory and Equipment ]Labour saving devices alwaysA. destroy food value.B. cut out motion.C. reduce use of electricity.D reduce fatigue. A B C D11. [ Nutrition and Health ]The green colouring matter in leaves which enables them to absorb energy from the sun is known asA. carotene.B. carbon.C chlorophyll.D. carbondioxide. A B C D12. [ Food Labouratory and Equipment ]A burn isA. an injury caused by dry heat.B. an injury caused by steam.C. caused by hot liquid injuring the skin.D. fresh wound caused by any sharp object. A B C D13. [ Nutrition and Health ]The process of heating milk to a temperature of 62.7oC is calledA. pasteurization.B. homogenization.C. carbonization.D. hydrogenation. A B C D14. [ Nutrition and Health ]hich of these vitamins is essential for the proper utilization of calcium in the body?A. EB. DC. CD. B A B C D15. [ Food Labouratory and Equipment ]Kitchen arrangement needs to be planned in such a way that it shouldA. be easy to work in.B. be pleasant to look.C. increase efficiency.D. increase much movement. A B C D16. [ Nutrition and Health ]Food grouping is a nutritional guide that facilitates.A. cooking of food.B. meal planning.C. preservatives.D. selling of food. A B C D17. [ Food Labouratory and Equipment ]A one-dish that is usually cooked in covered vessel is called a/an _____A. casserole.B. hot-pot.C. irish stew.D. sauce. A B C D18. [ Nutrition and Health ]The enzyme in the stomach that causes coagulation of the caseinogen in milk is ____A. amylase.B. lipase.C. pepsin.D. ptyalin. A B C D19. [ Food Labouratory and Equipment ]When dry ingredient is measured, it should beA. below the rim.B. heaped.C. leveled.D. packed full. A B C D20. [ Nutrition and Health ]The main reason for cooking food is to .A. feed the family.B. improve the colour.C. improve the flavour.D. make it easily digestible. A B C DHello , Good to know you finished before allocated time (10 Minutes) elapsed. You may wish to check on any missed questions using the previous button, otherwise, you may submit by clicking the submit button. Categories: 0 Comments Leave a Reply Cancel reply You must be logged in to post a comment. This site uses Akismet to reduce spam. Learn how your comment data is processed.