FOOD SCIENCE AND NUTRITION

Explain the effect of dissolving each of the following: i) Acid: ii) ‘Base. (4 marks)June/July 2020

Identify six types of food that may be produced using micro-organisms. (6 marks)June/July 2020

State three ways through which reduction of moisture in food may be achieved. (3 marks)June/July 2020

Explain three characteristics of enzymes. (6 marks)June/July 2020

Write a graphic formula of each of the following hydrocarbons: (i) Methane: (ii)Ethene. (4 marks)June/July 2020

Highlight four indictors of food that is unsuitable for human consumption. (4 marks)June/July 2020

State four circumstances under which the oxidation of vitamin C may occur.(4 marks)June/July 2020

State five reasons that make food preservation important. (5 marks)June/July 2020

State four requirements from the growth of micro-organisms in a food establishment.(4 marks)June/July 2020

Highlight six ways in which cockroaches may be controlled in a food establishment.(6 marks)June/July 2020