FOOD SCIENCE AND NUTRITION

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

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

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

State four legal requirements relating to the construction of walls in a food workshop.(4 marks)June/July 2020

Write a graphic formula of each of the following hydrocarbons: (i) Methane: (ii)Ethene. (4 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

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

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

Explain 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  

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