ST.

FRANCOIS GIRLS’ COLLEGE

FORM 4: FOOD NUTRITION AND HEALTH
MID TERM EXAM
1 hour and 15 minutes

NAME: ______________________________________ DATE:______________________

READ THE FOLLOWING INSTRUCTIONS CAREFULLY

1. This paper consists of THREE COMPULSORY SECTIONS. You

are required to answer all questions in the spaces provided,

2. This paper carries 50 marks.

1. (a) It is important that appropriate guidelines are followed when preparing meals in
order to ensure food safety as well as personal safety.
(i) Food can become contaminated by poor personal hygiene of those preparing
meals. State THREE other factors that can cause contamination of food in the
kitchen. (3 marks)

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(ii) List THREE ways in which falls may be prevented in the food preparation area.
(3 marks)
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 ST. FRANCOIS GIRLS’ COLLEGE
FORM 4: FOOD NUTRITION AND HEALTH
MID TERM EXAM
1 hour and 15 minutes
(a) The sink in the Food and Nutrition laboratory at your school is clogged. State TWO
precautions that may have prevented this problem. (2 marks)

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(b) You have been hired for the summer as a salesperson in the home appliance
department of your local retail store.
(i) State FOUR factors to consider during the selection and use of small and large
electrical appliances. (4 marks)
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(ii) Outline FOUR features of a BLENDER that would assure customers who are
purchasing this product that they are getting value for their money. (4 marks)
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(iii) State the purpose of each of the following features of a gas cooker:

Thermostat (2 marks)

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A section of the oven door made of glass (2 marks)

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 ST. FRANCOIS GIRLS’ COLLEGE
FORM 4: FOOD NUTRITION AND HEALTH
MID TERM EXAM
1 hour and 15 minutes

2. You have been asked to prepare a variety of cakes for the sweet stall for your annual
school fair “Fun Fest”.
(a) List THREE methods of cake making that can be used for making the cakes. (3 marks)
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(b) State ONE function of each of the following ingredients used in cake making. (3 marks)
Flour
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Sugar
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Butter
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(c) State TWO sweet dishes, OTHER than cakes, where eggs are used as the main
ingredient. (2 marks)
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(d) Explain TWO principles involved in the transfer of heat when cakes are being baked.
(4 marks)
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3. (A) You are part of the Food and Beverage Team for Achievement Day to prepare
Cream of Pumpkin Soup, a Loaf of yeast Bread and a Fruit Punch.
(i) State the order of preparation of these items (3 marks)
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 ST. FRANCOIS GIRLS’ COLLEGE
FORM 4: FOOD NUTRITION AND HEALTH
MID TERM EXAM
1 hour and 15 minutes
(ii) State THREE reasons for the order that you provided in (a) (i) above. (3 marks)
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(iii) Define the term Breakfast. (1 mark)

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(iv) State THREE factors to consider when planning a meal. (3 marks)

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(v) Jade does not like to eat breakfast, as a FNH student you try to highlight the
importance of breakfast to her. Write a LIGHT breakfast menu for Jade.(3 marks)
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 ST. FRANCOIS GIRLS’ COLLEGE
FORM 4: FOOD NUTRITION AND HEALTH
MID TERM EXAM
1 hour and 15 minutes

(B) State ONE function of EACH of the following items in food preparation and service.
(6 marks)