FOOD SCIENCE AND NUTRITION

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

Explain the way in which each of the following micro-organisms cause food poisoning: Gi) Moulds; Gi) Bacteria. (4 marks)June/July 2020

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

Highlight six way sin which a food handler may contribute to the spread of food poisoning bacteria. (6 marks)June/July 2020

Highlight guidelines that should be followed when storing vegetables.(6 marks)June/July 2020

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

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

Outline four sources of natural food colours. (4 marks)June/July 2020

Outline three ways in which Human Immuno-Deficiency Virus(HIV) may be transmitted.(3 marks)June/July 202

Identify eight categories of food commodities that may be used in food establishment:(4 marks)June/July 2020