Hello and Welcome to SSCE (WAEC and NECO) Online Assessment Test - Food and Nutrition 1. You will attempt 30 randomly generated objective questions for 20 minutes. 2. Don't guess answers. Leave answer blank if not sure. Incorrect answers attracts -1 (negative one) and it is cumulative. 3. If time allowed elapsed, your quiz ends immediately and scores will displayed and ranked. 4. Your performance in each of the question attempted alongside step-by-step solutions to attempted questions will be displayed on the screen at the end of the assessment. 5. Fill the form below and Click on the Next button to Begin Full Name (Surname First): Location: The method of frying food in a shallow pan of hot fat is referred to as A. braising. B. grilling. C. sautéing. D. steaming. E. stewing. A B C D ESome fruits and vegetables contain vitamin A in the form of A. carotene. B. niacine. C. protein. D. retinol. E. riboflavin. A C B D EWhich of the following is the most expensive dish to prepare? A. Vegetable salad B. fruit salad C. Beef stew D. Pounded yam D B A CThe yolk of an egg contain A. carbohydrate, water and ascorbic acid. B. carbohydrate, riboflavin and calcium. C. protein, carbohydrate, iron and calcium. D. protein, fat, minerals and vitamin C. E. protein, water, iron and sulphur. D A C E BFood additive can be classified into the following EXCEPT A. flavouring or colouring. B. herbs or spices. C. local or foreign. D. natural or artificial. E. roots or tuber. A B C D EWhich of the following foods cannot be regarded as a convenience food? A. Canned fruits B. Yam C. Sardine D. Gari B C A DTartaric acid is an essential ingredients in the preparation of A. baking powder. B. yoghurt. C. pastry dish. D. bread. B A C DLeft-over boiled potatoes are best used for A. queen cakes. B. cheese pudding. C. shepherds pie. D. potato chips. C A D BWhich of the following methods are used for cooking egg? I. Basting II. Boiling III. Frying IV. Grilling V. Poaching A. I and II only. B. II, III and V. C. IV, V and II. D. III, IV and V E. I and V only A C B E DSterility is a deficiency disease due to lack of vitamin A. E. B. D. C. C. D. B. E. A. B A C E DWhich of the following snacks does not require a raising agent? A. Sponge cake B. Rich cake C. Queen cake D. Pancake E. Meat pie C D E B AWhich of the following is a good table manner? A. Closing the mouth when chewing food B. Picking the teeth with fingers C. Scratching the hair while eating D. Talking with food in the mouth E. Using knife to put food into the mouth E C A B DWhich of the following is a good table manner? A. Chewing with mouth closed B. Talking often while eating C. Too much food on the lark D. Wiping face with dinner napkin A B C DThe first factor to be considered in meal planning is family A. income. B. taste. C. likes and dislikes. D. custom. C A B DIn preparing a meal for an invalid, all these factors must be considered, except A. allow variety in the diet. D. avoid too much seasoning. C. choose food rich in necessary nutrients. D. serve a bulky meal in a short time. E. serve a small meal in a short time. C A D E BIrritability and depression can be treated with A. high protein diet. B. vitamin B supplement. C. high carbohydrate diet. D. iron capsules. C D A BA hypertensive patient needs low content of______ in his/her meal. A. fish B. meal C. pepper D. salt E. water C A E D BLeft-over tomato puree can best be preserved by A. fermentation. B. canning. C. boiling. D. covering with oil. B D A CWhich of the following is NOT an advantage of stewing method? A. Conserves nutrient B. Economical on fuel C. Makes appetizing dishes D. Needs constant attention E. Retaines flavour E B C D AWhich of these is a function of protective food? EXCEPT A. Body growth and Development. B. Gives warmth to the body. C. Helps in building strong bones and teeth. D. Provides nourishment for the body. E. Provides energy for work and play. C D B A EUse the diagram below to answer the question: From the diagram, the host is expected to sit on A. F. B. D. C. E. D. B. C B D ALabour saving devices always A. destroy food value. B. cut out motion. C. reduce use of electricity. D reduce fatigue. B C A DWhich of the following is not a function of beverages in the diet? A. Assimilating B. Medicinal C. Nourishing D. Protective E. Stimulating B D E A CThe cheapest source of protein is A. bed stew B. fried eggs. C. soya milk. D. grilled fish. D C A BWhich of the following subjects does NOT relate to foods and nutrition? A. Biochemistry B. Economics C. Education D. Medicine E. Visual Arts E D A C BWhich of the following is a habit that consumer must avoid? A. Budgeting before buying B. Bulk buying C. Buying food in season D. Comparing prices E. Impulsive buying D A B C EMost fruits are preferably eaten _______ as they are easily digestible. A. baked B. boiled C. fried D. raw E. stewed E B C A DThe green colouring matter in leaves which enables them to absorb clergy from the sun is known as A. carotene. B. carbon. C chlorophyll. D. carbondioxide. B A D CUsing ice—blocks to keep foods cool is known as A. canning. B. chilling. C. defrozing. D. freezing. E. sponging. C D A E BAn example of a bulb vegetable is A. cabbage. B. carrot. C. garlic. D. lettuce. E. tomatoes. C E D A B31 out of 30Are you ready to submit? You have enough time to attempt skipped questions and review your answers by clicking the Previous Button, else click the Submit Quiz button to see your results! 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.