Neco 2020/2021 Food & Nutrition obj & Theory Question and Answers Verified Expo

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NECO FOOD AND NUTRITION OBJ AND ESSAY

OBJ

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1-10: AABBDBECCA

11-20: DDCACEDEDB

21-30: CEAEEEAEEB

31-40: BEBEAEACAE

41-50: BACECDBCEC

51-60: BBEDBBECBE

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(1ai)

Steaming is a moist-heat method of cooking that works by boiling water which vaporizes into steam; it is the steam that carries heat to the food, cooking it.

(1aii)

-Advantages-

(i)It preserves the main nutrients

(ii)Steamed foods retain their own genuine flavour

-Disadvantages-

(i)The food takes longer to cook.

(ii)There will be no gravy from meat or fish cooked this way.

(1bi)

(i)Slipping on wet floor

(ii)Cutting fingers or hands

(1bii)

(i)protect the wearer’s hand from hot objects such as ovens

(ii)Used for holding hot objects

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(2ai)

Reproductive health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity, in all matters relating to the reproductive system and to its functions and processes.

 

(2aii)

(i)Water help break down food so that your body can absorb the nutrients.

(ii)Water also softens stool, which helps prevent constipation.

 

(2b)

(i)Uneven Cake

(ii)Undersized cake

(iii)Cake peaks in the centre

 

(i)To receive and investigate complaints from members of the public on allegations of corrupt practices and in appropriate cases.

(ii)To examine the practices, systems and procedures of public bodies and where such systems aid corruption.

(iii)to direct and supervise their review

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(3ai)

Food Habits can be define as the way in which people select, cook, serve and eat foods,as well as the ways people obtain, store, use, and discard food that are available to them.

(3aii)

herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients.

(3aiii)

spices is a aromatic/pungent vegetable or seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. example cloves, pepper, or cumin.

(3b)

(i) The yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay compact rather than spread out over a wide area.

(ii) The thick egg white becomes thin and runny. By this time the egg might also have developed a stale odour and flavour.

(3c)

(choose Any two)

(i) Binding and Coating: Eggs help bind mixtures together – they are used as the “glue” in recipes.

(ii) Thickening: Eggs are used to thicken a variety of foods such as custards, sauces and soups.

(iii) Trapping air: Eggs are able to trap air when they are whisked, lightening mixtures and helping them to rise.

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4a)

(i)Basic standards for pasteurization

(ii)ESL – extended shelf-life treatment with heat

(iii)UHT – Ultra high temperature treatment

Explanation:

(i) Milk is commonly pasteurized in plate heat exchangers at 72-75°C for 15 seconds. This temperature is sufficient to destroy all pathogenic bacteria, while significantly reducing the number of organisms that can cause spoilage. Performing an alkaline phosphatase test with a negative result will confirm that the milk has been adequately pasteurized so that it is safe for human consumption. The shelf life of pasteurized milk differs depending on the quality of the raw milk and distribution temperature, with an average of 7-10 days in Europe.

4aii)

(a)Roasting

(B) Pot roasting

(C)Baking

(d) Shallow frying

4aiii)

(a)Vitamin A

(b)Calcium

(C)Vitamin D

(d)Cobalamin

4b)

[Pick any two]

(i) High in Sodium. Many canned foods are high in sodium. Image Credit: Fuse/Fuse/Getty Images.

(ii)High in Sugar. Canned fruits are coated in heavy syrup. .

(iii)Fewer Nutrients. Some fruits and vegetables are less nutritious when they’re canned.

(iv)Lack of Variety. Many fruits and vegetables simply don’t take well to being canned.

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(5a)

(i) Quality control

(ii) Size of kitchen

(iii) Traditional or modern kitchen

(iv) Energy efficiency

 

(5bi)

(i) Food preservation is important in increasing/ enhancing the shelf life of food and ensuring food safety.

(ii) Food preservation prevents Fruits and vegetables from getting spoilt retaining the colour, tests and nutritive values

 

(5bii)

High temperature food preservation involves using of high temperatures to preserve food such as pasteurization and sterilization.

 

_While_

Low temperature food preservation involves using of extremely low temperature to preserve food. Chilling temperature is usually between5 – 7°C, refrigeration 0 – 7°C and freezing below -18°C.

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6a)

Raising-agent:

Any substance added to a food product (such as dough or batter) that makes them rise when cooked; a leavening.

 

6ai)

(a)Biscuits

(b) Bread

(c) Cakes

 

6bi)

 

6bii)

Nourishing Drinks:

(a)Tea

(b)Brovril

(c)fruit juice

 

Refreshing Drinks:

(a)Organic whole milk in a glass bottle

(b)Coconut Water.

(c)Banana Mango Juice

(d)Lemon-Orange water

(e)Cucumber water.

COMPLETED


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