Scribd
Upload
996 views7 pages

Grade 8 FNS - P1

This document contains a 30 question end of term exam for an 8th grade Food, Nutrition & Health class. The exam covers topics like nutrients, food groups, kitchen tools, food safety, and food preparation methods. Students are instructed to circle the letter of the correct answer for multiple choice questions about these nutrition and cooking concepts.

Uploaded by

saajid hafiz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
996 views7 pages

Grade 8 FNS - P1

This document contains a 30 question end of term exam for an 8th grade Food, Nutrition & Health class. The exam covers topics like nutrients, food groups, kitchen tools, food safety, and food preparation methods. Students are instructed to circle the letter of the correct answer for multiple choice questions about these nutrition and cooking concepts.

Uploaded by

saajid hafiz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 7

CAMILLE’S ACADEMY INC.

END OF TERM EXAM (DEC2022)

GRADE: 8 SUBJECT: FOOD, NUTRITION & HEALTH PAPER 1


TIME: 1 HR. 15MINS.

INSTRUCTIONS: Circle the Letter next to the correct Answer.

1. Which of the following nutrients contain the most energy?


(a) Fats
(b) Vitamins
(c) Protein
(d) Minerals

2. Which food group is our body’s best source of energy?


(a) Meat
(b) Fats, Oils and sweets
(c) Bread and Cereals
(d) Milk and cheese

3. A _____________ diet provides the correct amount of nutrients needed by individuals.


(a) Balanced diet
(b) Nutrients
(c) Malnutrition
(d) Nutrition

4. Chemical substance found in food are known as ____________.


(a) Nutrients
(b) Diet
(c) Malnutrition
(d) Nutrition

5. The incorrect or unbalanced intake of nutrients is known as __________.


(a) Malnutrition
(b) Substances
(c) Diet
(d) Staples

6. _____________ is the study of food and what it does to the body.


(a) Nutrition
(b) Animal foods
(c) Staples
(d) Food

7. How many forms of food are taken?


(a) 10
(b) 5
(c) 6
(d) 3

8. Minerals, protein and vitamins are ___________.


(a) Nutrients
(b) Food
(c) Fats and oil
(d) Fruits

9. ____________ are used to get accurate quantities of ingredients.


(a) Mixing tools
(b) Cookware
(c) Measuring tools
(d) Tape measure

10. Measuring cups, measuring spoons and measuring bowls are examples of ____________.
(a) Cookware
(b) Mixing tools
(c) Measuring tools
(d) Drainers

11. Which of the following is not an example of colored vegetables?


(a) Carrot
(b) Lettuce
(c) Cabbage
(d) Grapes

12. Which of the following is used to peel and reduce the size of food?
(a) Blender
(b) Knife
(c) Oven
(d) Microwave

13. Cooking oil, butter and cheese belong to which of the following food group?
(a) Fruits
(b) Legumes
(c) Fats and oils
(d) Animal foods

14. Which food nutrient is most likely to be found in fats and oils?
(a) Minerals
(b) Proteins
(c) Vitamins
(d) Carbohydrates

15. Why do we eat?


(a) To reduce size
(b) To provide the body with heat and energy
(c) To get big and fat
(d) To feel well
16. Liquids, solids and semi solids are
(a) Reasons for eating food
(b) Kitchen equipment
(c) Forms of food taken
(d) Staples

17. Which of the following is used to drain away liquids from solids?
(a) Drainers
(b) Spatula
(c) Wire whisk
(d) Draining spoon

18. Examples of time and labour saving equipment are _____________.


(a) Blender and knife
(b) Chef’s knife and basin
(c) Sink and stove
(d) Kettle and pot

19. Amylases in saliva begin the breakdown of Carbohydrates into _____________.


(a) Fatty acids
(b) Polypeptides 
(c) Amino acids
(d) Simple sugar   

20. Food passes through the stomach directly by _________.


(a) The large intestine 
(b) The small intestine 
(c) The heart 
(d) The pancreas 
21. Which of these is not considered a nutrient? 
(a) Minerals  
(b) Protein   
(c) Fiber   
(d) Fats 

22. The bread, cereal, rice and pasta group is a good source of _________________.
(a) Carbohydrate   
(b) Vitamin C 
(c) Calcium             
(d) Vitamin D  

23. Milk, cheese, and yogurt group are important for? 


(a) Strong bones
(b) Muscles 
(c) Teeth
(d) All of the above

24. Which of the following beverages has no fat, sugar, or oils? 


(a) Milk                                     
(b) Coffee with cream
(c) Iced tea unsweetened        
(d) Lemonade   

25. An egg custard will set and retain its shape due to ______________.
(a) Coagulation 
(b) Caramelization 
(c) Gelatinization
(d) Dextrinization 
26. Sharon's neighbor has a cow farm and sells cow's milk to the person living in
the community.
Which of the following should be done to ensure the safety of the milk in the home? 
(a) Leave milk exposed to the sunlight 
(b) Leave outside on the counter
(c) Place the milk on the refrigerator open.  
(d) Keep refrigerate until ready to use. 
  

27. When milk is spoiled the liquid part is called? 


(a) Cream  
(b) Whey
(c) Curd
(d) Lactose

28. Which part of the milk one should use if they want to make cheese? 
(a) Cream 
(b) Whey
(c) Lactose 
(d) Curd

29. The protein found in milk is called? 


(a) Myosin
(b) Casinogen 
(c) Gluten
(d) Curd

30. The canteen attendant prepares Chicken and Chips for daily lunch daily. 
Which of the following method of frying did she use in her preparation? 
(a) Deep frying 
(b) Shallow  frying 
(c) Stir fry 
(d) All of the above

TOTAL: 30 MARKS

END OF EXAM

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy