Inter command
Promotion examination 2019/2020
Food and nutrition
1. Blanching is a form of heat treatment for (a) Yam (b) Rice (c) Vegetable (d) Pepper
(e) Banana
2. The non-alcoholic beverage prepared by infusion is (a) Wine (b)Tea (c) Cocoa drink
(d) Egg lip (e) Beer
3. The special characteristic flavor of herbs and spices are due to presence of (a) Fruit oil
(b) Volatile oil (c) Essential oil (d) Emulsified oil (e) Good oil
4. Finger foods as served on occasions as (a) Cocktail parties (b) Wedding parties (c) Buffer
parties (d) Birthday parties (e) Burial parties
5. Another name for vitamin C is (a) citric acid (b) ascorbic acid (c) nitric acid (d) aspartic acid
(e) amino acid
6. A stimulant present in coffee is (a) the bromine (b) fluorine (c) caffeine (d) thiamine
(e) casein
7. Which of these is a nourishing drink? (a) tea (b) fanta (c) lemonade (d) instant coffee
(e) cocoa drink
8. Which of the following kitchen equipment is not a cutlery? (a) fork (b) table spoon (c) tea
spoon (d) table knife (e) palate knife
9. Which of the following is rich in iron? (a) intestine (b) tongue (c) tape (d) liver (e) tail
10. Food deteriorates because it contains (a) additives (b) salt (c) sugar (d) micro-organism
(e) vinegar
11. Herbs and spices are used in order to (a) improve the taste of the food (b) act as tenderizer
(c) improve the color of the food (d) help the food cook well (e) to steam the food.
12. A kitchen can be described as (a) store for food (b) store for kitchen utensils (c) workshop
where food is prepared (d) sweeten the foods (e) change the flavor of the food
13. Raising agent are used to aerate cake and bread because they (a) increase the taste of the
foods (b) expand on heating (c) color the foods (d) sweeten the foods (e) change the flavor
of the foods
14. Palm wine as a raising agent is used in (a) meat pies (b) bread (c) muffins (d) fish roll
(e) wedding cake
15. The main large equipment needed in the kitchen consist of (a) saucepan, refrigerator, sink
and cupboard (b) bowls, kerosene, stove, refrigerator and mixer (c) cooker, sink,
refrigerator and work table (d) chopping board, electric cooker, water pots and saucepan
(e) plates, spoon, strainers, pestle and mortar.
16. Which of the following will aid fermentation of yeast in bread making? (a) sugar, warmth,
moisture (b) stream, salt, margarine (c) egg, hot water, sugar (d) warmth, flour, salt (e)
plates, spoons, strainers, pestle and mortar
17. Which of the following fruits is not a citrus fruit? (a) lemon (b) orange (c) guava
(d) tangerine (e) water leaves
18. S good example of a deep fat frying is making of (a) pan cake (b) scrambled eggs
(c) doughnuts (d) flap jacks (e) fried eggs
19. Which of the following is not true of the frying method? (a) it is a quick method of cooking
(b) food is easily digested (c) it is an attractive method (d) it requires much attention (c) it is
an attractive method (d) it requires much attention (e) food looks very appetizing
20. The breaking down of food in the body is known as (a) absorption
