FOOD SCIENCE AND NUTRITION

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

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

Outline five indicators of nutritional Marasmus in a child (5 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

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