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FORM TP 20141851" M "" · -..: , i)
MAY/JUNE 2014
CARIBBEAN EXAMINATIONS COUNCIL
CARIBBEAN ADVANCED PROFICIENCY EXAMINATION®
FOOD AND NUTRITION
UNIT 2- Paper 01
1 ho11r JO minutes

( 12 JUN : 014 (a.m.))

READ THE FOLLOWING INSTRUCTIONS CAREFULLY.

1. This test consists of 45 Items. You will have I hour and 30 minutes to answer them.

2. In addition to this test booklet, you should have an answer sheet.

3. Do not beconcerned that the answer sheet provides spacesfor more answers than there are
items in this test.
4. Each item in this test has four suggested answers lettered (A), (B), (C), (0). Read each item
you are about to answer and decide which choice is best.

5. On your answer sheet, find the number which corresponds to your item and shade the space
having the same letter as the answer you have chosen. Look at the sample item below.

Sample Item
Use the following menu to answer the question.

Steamed fish
Creamed potatoes
Buttered okra
Steamed custard

The menu is BEST suited for

Sample Answer
(A) an anaemic teenager
(B)
(C)
a lactating mother
an elderly convalescent
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( (D) a patient with coronary heart disease

Thecorrect answer tothis item is "an elderly convalescent" so answer space (C) has been

6. shaded. If you want to change your answer, erase it completely before you fill in your new

iiiii 7. choice.

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When you are told to begin, turn the page and work as quickly and as carefully as you can. If

--
iiiii
you cannot answer an item, go on to the next one. You may return to this item later. Your
score will be the total number of correct answers.
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1. Which of the following groups do NOT 6. Which of the following breakfast items
consume beef for religious reasons? contains ingredients that are MOST likely
to cause the growth of harmful bacteria?
(A) Baha'is
(B) Hindus (A) Raisin bran
(C) Muslims (B) Orange juice
(D) Spiritual Baptists (C) Cheese omelette
(D) Fried dumpling

2.
The 'grater' is traditionally used for
making
7. Which of the following may
NEGATIVELY affect the availability of
(A) cocoa sticks food in the Caribbean?
(B) plantain fu-fu
(C) tamarind balls (A) Natural disasters
(D) sweet potato pone (B) Subsidies offered to farmers
(C) Promotion of kitchen gardens
(D) Distributionof seedlings to farmers
3. Which ethnic group has NOT
influenced food patterns in the English-
speaking Caribbean? 8. Which of the following foods is NOT
(A) Dutch indigenous to the Caribbean?
(B) British
(C) Chinese (A) Oil down
(D) East Indians (B) Bakes
(C) Coconut bread
(D) French fries
refers tothe following definition.

"A situation that exists when all people, 9.

The MOST appropriate method for the
at all times have physical and economic safe storage of uncooked rice is to keep it
access to sufficient food for their dietary
needs." (A) in a cool cupboard in a rice bag
(B) in a covered container in a dry place
4. This is the definition for (C) below 8 °C in ·the crisper of a
refrigerator
(A) food security (D) in a tightly covered tin in a cool
(B) food availability dark place .
(C) food surplus
(D) food accessibility
10. Which groupof foodsshould a family
5.
store in preparation for a hurricane?
Which factor does NOT influence food
choices? (A) Tuna, eggs, sardines, hot dogs
(B) Crackers, milkpowder,tinsausages,
(A) Migration margarine
(B) Food security (C) Cheese, cookies, chicken parts,
(C) The typeof servingdishesavailable turkey necks
(D) The farming practices of a (D) Rice, cheese, fruits, canned mixed
community vegetables
,·, ,.. '
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Item 11 refers to the menu below.

Items 13-14 refer to the following menu.

I. Pepperpot Soup Pepper Pot Soup

II. Fried Fish Cakes
III. Macaroni and Escoveitched Fish
IV. Foo Foo
Cheese Steamed
V. Callaloo Chocolate Steamed Callaloo
Mousse Stir Fry Carrots and String Beans
11.
Which menu items should be modified to
make the meal more suitable for an Blue Drawers with Rum Sauce
elderly person?
The dessert item in the menu is also known
(A) I and II as
(B) Iand V only
(C) IV and Vonly I.Conkie
(D) III, IV and V only II.Palme
Ill. Polenta
IV. Dukunoo
12. Fried saltfish and bakes are rich
in (A)
I and III only
(Bf Ill and IV only·
(A) fat and carbohydrates (C) I, II and IV only.
(8) iron and calcium (D)
I, II, Ill and IV,
(C) calcium and fat
(D) carbohydrates and iron
14. Cassareep is used as a main ingredient
in one item on the menu in the Eastern
Caribbean. Which item is this?

(A) Foo foo

(B) Blue drawers
(C) Escoveitched fish
(D) Pepper pot soup

15. Martha loves Jamaican ackee with

codfish. She recently discovers that she
has hypertension. Which of the following
food items can be used instead of the
codfish?

(A) Chicken
(B) Bacon
(C) Sausage
(D) Mackerel
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16. Glucose is stored in the liver as 21. During the processing of fruit punch some
Vitamin C is lost. Which of the following
(A) glucagon should be used to increase this nutrient
(B) insulin content?
(C) dextrin
(D) glycogen (A) Enrichment
(B) Freezing
(C) Irradiation
17. The Nutrition Facts panel of a food label (0) Fortification
shows the quantities per serving of which
mineral?
22. The chemical change which occurs when
(A) Iron meat is hung can
(B) Sodium
(C) Calcium I. improve the tenderness of meat
(D) Potassium II. make some cuts of meat tougher
due to rigor mortis
III. gradually convert muscleglycogen
18. Daily values on food labels are based on into lactic acid
a IV. lower the amount of cooking time
because muscle fibres are shorter
(A) I 700 kcalorie diet
(B) I 900 kcalorie diet (A) I and II only
(C) 2 000 kcalorie diet (B) I and III only
(D) 2 600 kcalorie diet (C) l, III, and IV only
(D) l, II, Ill, andIV

19. Which of the following is NOT a function

of phytochemicals?. 23. Which of the following techniques are used
(A) Serves as antioxidants. for slowing down food decay?
(B) Prevents the onset of diabetes.
(C) Decreasesformation of bloodclots. I. Removal of moisture and air
(D) Acts as hormones to prevent the II. Reduction of temperature and
initiation of cancer. cooking time
I. Addition of phytochemicals and
nutraceuticals
20. Tthe UPC symbol on a food label is NOT II. Heating and irradiation
used for
(A) I and II only
(A) giving the computer at the store's (B) I and IV only
checkout counter the correct (C) II and III only
price for the product (0) III and IV only
(B) informing the customer about safe
handling and care instructions
(C) keeping an automatic inventory of
the product
(D) allowing information to be read
by a scanner

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24. A pastry chef needs to price a baked product. Which formula should be used to determine the
selling price?

(A) Cost of ingrodlenta + overheads +

profit Total number of baked products

(B)
Cost of ingredients + overheads + profit

(C)
Cost of ingredienti + overheads

(D) Cost of ingredients+

overheads Total number of
baked products

25. Which packaging material is BEST suited 28. Which of the following factors affect the
for items made of short crust pastry? safety of processed foods?
(A)
Aluminium I. Length of storage before processing
(8) Polythene II. Health of food handlers
(C) Grease paper III. Types of vegetables or fruits
(D) Vacuum packaging IV. Temperature control
(A)
I, II and III only
26. ·Which group of foods are examples of (B) I, II and IV only
functional foods? (C) I, III and IV only
(D) II, Ill and IV only
(A)
Garlic, sorrel, tomato
(B) Sweet potatoes, egg white, yoghurt
(C) Onions, garlic, aloe vera 29. Mr Brown prepares baked foods at his
home. Which additive is suitable for
I

,i (D) Carrot, tomato, oats

prolonging the shelf life of the baked
foods?
A
27. Irradiation is an effective preservation
(A)
method because it Nitrites
(B) Nitrates
(C) Potassium sorbate
(A) kills insects, pests and parasites
(D) Sodium propionate
(B) reduces or eliminates harmful
bacteria
prevents sproutinh of vegetables
(C) 30. What is the DISADVANTAGE of using
and fruits
(D)
is a very powerful form of energy bottles as a packaging material for fruits
that does not produce heat and vegetables preserved at home?

(A) Food sealed in bottles reaches a

temperature that kills micro
organisms
(B) Foods have a long shelf life
(C) Bottles are difficult to obtain and
expensive
(D) Preserves in the bottle can beeasily
seen
 -6-

31. For an entire semester, a cafeteria offers 35. What does the acronym HACCP mean?
the same combination of items on its
menu. The type of meal plan being (A) Hazard Analysis Cost Critical
offered is called Points
(B) Hazard Analysis Critical Control
(A) table d'hote Points
(B) a la carte (C) Hazard Analysis Control Critical
(C) static Points
(D) dujour (D) Hazard Analysis Cost Control
Points

32. Which cost is NOT included in menu

pricing? Item 36 refers to the following menu.

*
(A) Cost of food and labour
(B) Operating and energy cost
(C) Rent and promotional cost Appetizers
(D) Competitive and aesthetic cost
Shrimp Cocktails $ 75
Cream of Pumpkin Soup $ 45
33. To ensure consistency of portion size in a -..... ,,
fine dining restaurant, the manager should Glazed Pork Chops $120
Golden Fish Fillet $210
(A) standardize recipes frequently used Creamy Potatoes $ 35
(B) use smaller plates to ensure Coconut Rice $ 40
portions are attractive -.... ,,
(C) offer smaller portions to children
and the elderly Lettuce Salad $ 95
·(D) use smaller equipment for food Greens and Beans $120

34.
preparation and service

Which of the following is the LEAST

i*
important when receiving inventory? 36. The menu above can be described as a

(A) cycle menu

Counting the items delivered (A)
(B) brunch menu
Checking specifications of the (8)
(C)
product (C) a la carte menu
Inspecting fresh produce for soft (D) table d'hote menu
spots, insect bites and overall
(D)
quality
Rejecting delivery if prices on the
invoice do not match those on
the purchase order

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• 7.
Item 37 refers to the following table. 39.
Your food and nutrition class is given the
task of preparing chicken salad for a school
Liquid Thickenin1 Leadin11 sale. Which is the SAFEST procedure
A1ent Sauce when following the HACCP system?
Milk X Bechamel
(A) Thaw chicken in sink, changing
Brown stock Brown roux y water every 20 minutes; chill at
( Butter Egg yolk Hollandaise 2S °F after assembling the salad.
(B) Thaw chicken on the counter
\ top; place in refrigerator after
37. Which of the following thickening agents assembling; keep in containerwith
would complete the table at X? ice during serving and dispose of
left overs.
(A) White roux (C) Thaw chicken in the sink; chill at
(B) Bland roux 30 °F after assembling.
(C) Yellow roux (D) Thaw chicken in bottom of
(D) Brown roux refrigerator; chiII at 41 °F after
assembling.

Item 38 refers to the following menu.

40. Jane is suffering from iron-deficiency
anaemia, Which of the following groups
Dluuu of foods should she eat often?
I cup Calaloo Soup
4 oz Fried Liver (A) Milk, cheese, macaroni, tea
3 oz Coleslaw
(B) Eags, chocolate milk, chicken,
4 oz Potato Salad/Pumpkin Seeds
carrots
2 slices Curried Breadfruit 1 Buttered Wholegrain Roll I Slice Cheesecake
(C) Beef, callaloo, sardines, oranges
(D) Green bananas, nuts, oranges,
chocolate cake

41. Contamination may arise if food is stored

38. Which of the following special needs
persons is the menu MOST suitable (A) on racks which are raised off the
for? floor for dry foods
(B) in the refrigerator where raw
(A) An obese adult foods are placed on the shelf
(B) A diabetic male above cooked foods that are not
(C) An anaemic adult tightly wrapped
(D) A hypertensive person (C) in containers which are well
sanitized before placing food in
them for storage of dry products
or for those to be stored in the
refrigerator
(D) at an appropriate temperature for
the food
 ···-...:·
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42. Which of the following is NOT an example 44.

One factor which affects the quality of
of a hot sandwich?
preparation and service of food in a food
establishment is the
(A) Hamburger
(8) Reuben sandwich (A) variety of recipes
(C) Toasted sandwich (B) availability of several choices on,.
(D) Multi-decker sandwich the menu
(C) skill of employees
(D) good location of the establishment
43. Blanching in food preparation means

(A) soaking food in a seasoned liquid 45.

Which of the following practices is useful
and then freezing when preparing and serving cooked
(B) placing food briefly into boiling vegetables for large groups of people?
liquid then into cold liquid
(C) parboiling vegetables for a short (A) Pan frying
time then freezing (B) Batch cooking
(D) immersing food completely in (C) Using baking soda in cooking
warm water then into cold (D) Preparing vegetables overnight
water

END OFTEST

IF YOU FINISH BEFORE TIME IS CALLED, CHECK YOUR WORK ON THIS

TEST.