FOOD SCIENCE AND NUTRITION

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

Explain the effect of dissolving each of the following: i) Acid: ii) ‘Base. (4 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

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

State four demerits of using additives in food. (4 marks)June/July 2020

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

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

Outline three purposes served by applying food laws ina country. (4 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