FOOD SCIENCE AND NUTRITION

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

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

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

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

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

Outline five indicators of nutritional Marasmus in a child (5 marks)June/July 2020

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

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

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

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