FOOD SCIENCE AND NUTRITION

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

Outline five uses of eggs in food production. (S marks)June/July 2020

Explain two factors that may account for malnutrition ina population. (4 marks)June/July 2020

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

Outline four properties of salt. (4 marks)June/July 2020

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

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

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

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

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