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Highlight four indictors of food that is unsuitable for human consumption. (4 marks)June/July 2020
Off odors: Food that has an unusual or unpleasant smell may indicate that it has spoiled or is otherwise unfit to eat. Off colors: Food that has changed color or is discolored may be spoiled or have gone bad. Mold: The presence of mold on food may indicate that it is spoiled or otherwise unfit to eaRead more
State three ways through which reduction of moisture in food may be achieved. (3 marks)June/July 2020
There are several ways through which moisture can be reduced in food: Dehydration: This is a process in which moisture is removed from food using heat and airflow. Foods that are commonly dehydrated include fruits, vegetables, and meat. Dehydration can be achieved using a dehydrator, an oven, or theRead more
There are several ways through which moisture can be reduced in food:
Identify eight categories of food commodities that may be used in food establishment:(4 marks)June/July 2020
There are several categories of food commodities that may be used in food establishments: Fresh fruits and vegetables: These are perishable foods that are typically used in their raw form to add flavor, texture, and nutrition to dishes. Meat, poultry, and seafood: These are animal-based foods that pRead more
There are several categories of food commodities that may be used in food establishments:
Outline four properties of salt. (4 marks)June/July 2020
Salt, also known as sodium chloride, has a number of properties that make it an important ingredient in cooking and food preservation: Solubility: Salt is highly soluble in water, meaning it easily dissolves in water to form a solution. This property makes it easy to use as a seasoning in food. pH:Read more
Salt, also known as sodium chloride, has a number of properties that make it an important ingredient in cooking and food preservation:
State four demerits of using additives in food. (4 marks)June/July 2020
There are several demerits of using additives in food: Additives may cause allergic reactions in some people, leading to symptoms such as nausea, vomiting, and skin rashes. Some additives have been linked to negative health effects, including cancer, organ damage, and other serious conditions. The uRead more
There are several demerits of using additives in food:
Explain the role of each of the following components of gastric juice in food digestion: (a) Pepsin; (2 marks) (b) Hydrochloric acid. (2 marks)June/July 2020
(a) Pepsin is an enzyme found in the gastric juice of the stomach. It plays a key role in the digestion of proteins by breaking them down into smaller peptides and amino acids. Pepsin works by breaking the bonds between the amino acids that make up proteins. It is most effective at breaking down proRead more
(a) Pepsin is an enzyme found in the gastric juice of the stomach. It plays a key role in the digestion of proteins by breaking them down into smaller peptides and amino acids. Pepsin works by breaking the bonds between the amino acids that make up proteins. It is most effective at breaking down proteins when the pH of the stomach is low, which is maintained by the presence of hydrochloric acid.
(b) Hydrochloric acid is a component of gastric juice that is produced by the cells lining the stomach. It plays a number of important roles in the digestive process, including maintaining the low pH of the stomach, which is necessary for the activation of pepsin and other digestive enzymes. Hydrochloric acid also helps to kill bacteria that may be present in the food we eat, which helps to prevent foodborne illness. Additionally, hydrochloric acid helps to break down the tough, fibrous tissues found in some types of food.
See lessExplain the meaning of each of the following terms as used in Food Science and Nutrition: (a) hydrocarbon; (2 marks) (b) mastication. (2 marks)June/July 2020
(a) A hydrocarbon is a chemical compound made up of hydrogen and carbon atoms. It is a type of organic compound that is commonly found in fossil fuels such as oil and natural gas. In food science and nutrition, hydrocarbons may be used as a source of energy or as a component of food additives and prRead more
(a) A hydrocarbon is a chemical compound made up of hydrogen and carbon atoms. It is a type of organic compound that is commonly found in fossil fuels such as oil and natural gas. In food science and nutrition, hydrocarbons may be used as a source of energy or as a component of food additives and preservatives.
(b) Mastication is the process of chewing food. It is an important step in the digestive process as it helps to break down food mechanically, making it easier to swallow and digest. Mastication also releases enzymes in the saliva that help to begin the process of digestion. In food science and nutrition, the process of mastication is often studied in order to understand how different foods and food textures affect the digestive process.
See lessList three remedies for breach of contract. (3 marks)June/July 2020
There are several remedies for breach of contract: Damages: One common remedy for breach of contract is damages, which are a monetary award intended to compensate the non-breaching party for any losses or harm suffered as a result of the breach. There are two main types of damages: compensatory damaRead more
There are several remedies for breach of contract:
Outline four functions of quality control department in an organisation.(6 marks)June/July 2020
The functions of the quality control department in an organization can include: Developing and implementing quality control policies and procedures: This can involve setting standards for the production process, determining how to measure compliance with these standards, and establishing proceduresRead more
The functions of the quality control department in an organization can include:
Describe the term quality control in relation to production.June/July 2020
Quality control refers to the set of processes and activities that are used to ensure that a product or service meets certain predetermined specifications or standards. In the context of production, quality control involves inspecting, testing, and verifying that the products being produced meet theRead more
Quality control refers to the set of processes and activities that are used to ensure that a product or service meets certain predetermined specifications or standards. In the context of production, quality control involves inspecting, testing, and verifying that the products being produced meet the required quality standards. This can include activities such as inspections at various stages of the production process, testing of finished products, and the implementation of corrective actions to address any issues that are identified. The goal of quality control is to identify and correct problems as early in the production process as possible, in order to minimize the production of defective products and to improve the overall quality of the finished products.
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