Free Printable Home Economics JSS 3 2nd Term Examination

1.

The presence of harmful microorganisms in food which can make one ill are called food----------------------

a)

Contaminants

b)

Preservation

c)

Nutrients

d)

Scarcity

2.

Two water soluble vitamins are Vitamins ---

a)

A and D

b)

B and C

c)

E and K

d)

F and G

3.

Once food is cooked, it must be kept ______ until it is eaten.

a)

Frozen

b)

Cool

c)

Open

d)

Hot

4.

Dry heat causes sugar to melt into a brown honey-like substance called _____

a)

Honey

b)

Sugar

c)

Brown bunny

d)

Caramel

5.

One of these classes of vegetarians take milk and milk products

a)

Ovo – vegetarian

b)

Vegan

c)

Polotarian

d)

Lacto – ovo - vegetarian

6.

The process of preventing harmful bacteria from growing in food is food ___

a)

Preparation

b)

Service

c)

Hygiene

d)

Processing

7.

The last product of carbohydrate digestion is _________

a)

Glucose

b)

Starch

c)

Complex sugar

d)

Carbohydrate

8.

1. One of the following is not a carbohydrate

a)

Simple sugar

b)

Complex sugar

c)

Starch

d)

Gum

9.

With Millon’s test, egg-white gives a ______ precipitate

a)

Yellow

b)

Purple

c)

Red

d)

Blue- black

10.

1. Lacto vegetarians avoid meat and fish but take----------

a)

Eggs

b)

Milk

c)

Only fruits

d)

No beans

11.

The process where food product becomes unsuitable for consumption is called food –---

a)

Spoilage

b)

Conservation

c)

Preservation

d)

Processing

12.

1. Cockroaches, rats and flies are food ____

a)

Supplements

b)

Preservation

c)

Pests

d)

Support

13.

Starch and complex sugars are broken down to ______________ sugars before being used by animals

a)

Strong

b)

Simple

c)

Cellulose

d)

Compound starch

14.

One class of vegetarians not considered as vegetarians are the -----------------

a)

Vagans

b)

Lacto – ovo vegetarians

c)

Ovo vegetarians

d)

The Pollotarians

15.

---------- is capable of causing food spoilage

a)

Bacillus cereus

b)

Boilus copius

c)

Bacillus opius

d)

Spoilus foodies

16.

Cooking food in hot oil is ____________

a)

Boiling

b)

Frying

c)

Stewing

d)

Steaming

17.

FIFO means ------------

a)

Frying Indomie For Oneself

b)

Forever Introducing Food Online

c)

First In First Out

d)

First Inland Fishing Organisation

18.

The class of vegetarians that eat fish are –

a)

The Pescatarians

b)

The Flexitarians

c)

The Lacto – ovo

d)

The Ovo vegetarians

19.

The chemical substances in the food we eat are called _____

a)

Chemicals

b)

Food

c)

Food nutrient

d)

Vitamins

20.

An ovo-vegetarian eats -------

a)

Eggs

b)

Poultry

c)

Fish

d)

Meat

21.

Washing, cooking, preserving and storing food properly is food _________

a)

Sanitation

b)

Portion

c)

Shortage

d)

Supply

22.

Avoiding growth of mold in food is food -----

a)

Production

b)

Purchasing

c)

Preservation

d)

Preparation

23.

Proteins are digested by ______ enzymes

a)

Lipase

b)

Lactase

c)

Protease

d)

Potato

24.

One of these is an example of food preservation.

a)

Canning

b)

Burning

c)

Recoating

d)

Shelving

25.

The quality and value of any food depends on the __________ it contains

a)

Water

b)

Nutrients

c)

Solid matter

d)

Sugar

26.

A vegan vegetarian also avoids ----------

a)

Peas

b)

Potatoes

c)

Cabbage

d)

Honey

27.

______ and ______ are absorbable forms of fat.

a)

Amino acids and fats

b)

Glucose and glycerol

c)

Fructose and fatty acids

d)

Fatty acids and glycerol

28.

The process of putting together nutritious meals for a specified time is meal --------

a)

Packaging

b)

Processing

c)

Planning

d)

Preservation

29.

Deep freezers are used for storing ______________ foods

a)

Perishable

b)

Non-perishable

c)

Common

d)

Dry

30.

The newest type of vegetarians that eat meat occasionally are the --------- vegetarians

a)

Lacto

b)

Flexitarians

c)

Ovo

d)

Pescatarians

31.

The smallest units of proteins are ______

a)

Amino acids

b)

Small proteins

c)

Nutrients

d)

Units

32.

One of the following statements is TRUE----

a)

Fish is preserved in the open air.

b)

Snacks should be balanced.

c)

Toxins enhance nutrition.

d)

Shelf life is stability of food eaten

33.

The practice of avoiding the eating of meat is ----------

a)

Meat avoidance

b)

Vegetablization

c)

Vegetarianism

d)

Mutation

34.

Food is a .......need

a)

Secondary

b)

Primary

c)

Status

d)

Tertiary

35.

Which of the following is not a tool for taking body measurements?

a)

Tape measure

b)

Pencil

c)

Paper

d)

String

36.

Lack of proper storage and management can lead to food.........in bulk purchasing

a)

Losses

b)

Gain

c)

Grading

d)

Storage

37.

The process of buying food in large quantities is called

a)

Hire purchasing

b)

Wise purchasing

c)

Cheap purchasing

d)

Bulk purchasing

38.

Food that can spoil easily are said to be

a)

Non perishable

b)

Perishable

c)

Bad

d)

Good

39.

........ Food do not spoil easily

a)

Edible

b)

Non- edible

c)

Perishable

d)

Non-perishable

40.

The process of keeping food cold in storage is called

a)

Cooling

b)

Chilling

c)

Refrigeration

d)

Processing

42.

Raw meat should be stored in the

a)

Refrigerator compartment

b)

Vegetable crisper

c)

Freezer compartment.

d)

Middle shelf.

42.

Raw meat should be stored in the

a)

Refrigerator compartment

b)

Vegetable crisper

c)

Freezer compartment.

d)

Middle shelf.

43.

Which of the following food is perishable

a)

Rice

b)

Beans

c)

Meat

d)

Flours

44.

Maize can be stored for very long periods in.......... plastic containers.

a)

Light weight

b)

Bright

c)

Air- tight

d)

Thick

45.

One of the following can be fitted to the door of food store to prevent files from entering.

a)

Board

b)

Wire line

c)

Rod

d)

Curtain

46.

........can destroy maize or beans in storage

a)

Cold

b)

Heat

c)

Housefiles

d)

Weevils

47.

1. ______ is formed from the effect of moist heat on sugar

a)

Moisture

b)

Syrup

c)

Caramel

d)

Raw sugar

48.

1. Carbohydrates include ________, ________ and _______

a)

simple sugars, amino acids, glucose

b)

cellulose, starch, complex sugar

c)

fatty acids, lactose, fructose

d)

starch, gum, cassava

49.

Balanced diet is food containing ------------------------------------

a)

a balanced wheel

b)

so much protein

c)

adequate portion of all food nutrients

d)

no carbohydrates

50.

1. Proteins are made up of ______, ______ and ______

a)

carbon, hydrogen, oxygen

b)

oxygen, nitrogen, hydrogen

c)

hydrogen, nitrogen, carbon

d)

oxygen, carbohydrates, nitrogen

51.

1. _______ and ______ are examples of simple sugar.

a)

Glucose, fructose

b)

Amino acids, sugars

c)

Lactose, maltose

d)

Cellulose, fructose

52.

A vegetarian’s meal is made up of -------------

a)

fruits and fish

b)

vegetables, nuts and fruits

c)

nuts only

d)

vegetables only

53.

1. The elements that make up carbohydrates are _____, _____ and ______

a)

amino acids, glucose oxygen

b)

oxygen, carbon, hydrogen

c)

fructose, cellulose, starch

d)

nitrogen, carbon, hydrogen

54.

An example of a complex sugar is ---------

a)

fructose

b)

glucose

c)

cellulose

d)

lactose

55.

Sugars are ------------ in water

a)

soluble

b)

insoluble

c)

crystalline

d)

white

56.

Starches are -------- in water

a)

soluble

b)

insoluble

c)

crystalline

d)

clear

57.

Starches are -------- in color

a)

colourless

b)

clear

c)

white

d)

sticky

58.

Starches are -------- in color

a)

colourless

b)

clear

c)

white

d)

sticky

59.

Starches are stored as --------- in plant cells.

a)

sugars

b)

cellulose

c)

glucose

d)

starch grains

60.

The brown color observed after heating starch is called ------

a)

brownie

b)

caramel

c)

syrup

d)

dextrin

61.

The effect of moist heat on starch produces a ---------

a)

dextrin

b)

syrup

c)

caramel

d)

gel

62.

To test for simple sugars, foods that can be used include ----

a)

orange

b)

banana

c)

corn

d)

milk

63.

----------- color is observed when starch is present in food

a)

Red

b)

Brown

c)

Green

d)

Blue-black

64.

---------- are bad conductors of heat

a)

Fats

b)

Iron

c)

Copper

d)

Aluminium

65.

Fats and oils are soluble in ----------

a)

water

b)

ether

c)

milk

d)

urine

66.

Oils are --------- at room temperature

a)

solid

b)

gases

c)

liquid

d)

soluble in water

67.

When fats and oils are exposed to air for a long time, the become -------

a)

left overs

b)

solid

c)

neutral

d)

rancid

68.

Fats and oils are -------- in water

a)

insoluble

b)

soluble

c)

transparent

d)

clear

69.

Egg yoke is a source of -------

a)

cellulose

b)

simple sugar

c)

fats and oils

d)

starch

70.

Fats are --------- at room temperature

a)

gaseous

b)

liquid

c)

solid

d)

soluble

71.

When fats and oils are heated to very high temperatures, they can --------

a)

melt

b)

evaporate

c)

boil

d)

burn

72.

When fats and oils are heated to very high temperatures, they can --------

a)

melt

b)

evaporate

c)

boil

d)

burn

73.

Vitamins A and D are --------- soluble

a)

water

b)

fat

c)

acid

d)

air

74.

When fat is tested with sudan(iii) solution it turns -------

a)

blue

b)

red

c)

green

d)

black

75.

When fat is tested with sudan(iii) solution it turns -------

a)

blue

b)

red

c)

green

d)

black

76.

One of the following is correct

a)

Vitamins B and C are fat soluble

b)

Vitamins A and D are not destroyed by ordinary cooking

c)

Vitamin A is better than vitamin D

d)

Vitamins B and C are the same

77.

Rancid fat ---------- vitamins A and D content

a)

destroys

b)

protects

c)

preserves

d)

dissolves

78.

Heat destroys vitamins ---------

a)

A

b)

B

c)

D

d)

None of the above

79.

Heat destroys vitamins ---------

a)

A

b)

B

c)

D

d)

None of the above

80.

Foods rich in vitamin C should be eaten -

a)

hard boiled

b)

well cooked

c)

frozen

d)

raw

81.

Foods rich in vitamin C should be eaten -

a)

hard boiled

b)

well cooked

c)

frozen

d)

raw

82.

Easily cooked and light meals are called _________

a)

Last course

b)

Snacks

c)

Main Meal

d)

First Course

83.

One age old technique for preservation is..........

a)

Stewing

b)

Frying

c)

Drying

d)

Boiling

84.

The process of becoming hard by cooling or drying is called ---------

a)

Canning

b)

Curing

c)

Freezing

d)

Frying

85.

Lactic acid fermentation is a method of --------

a)

Baking

b)

Roasting

c)

Preservation

d)

Fishing

86.

Snacks are taken ------ meals

a)

In - between

b)

Right after

c)

With

d)

Just before main

87.

'Akara balls' are examples of -----------

a)

First course meal

b)

Second course meal

c)

Snacks

d)

Sweets

88.

To enjoy snacks you need --

a)

Main meals

b)

Sugar

c)

Suitable drinks

d)

Starters

89.

The term 'vegetarian' came into use in -----------

a)

1839

b)

1930

c)

1800

d)

1960

90.

All of these are vegetarians EXCEPT -----------

a)

Pollotarians

b)

Pescatarians

c)

Flexitarians

d)

Occupatarians

91.

Occupation of family members can affect ------

a)

Age

b)

Meal planning

c)

Schooling

d)

Digestion

92.

To avoid monotony in meal planning, we --------

a)

Eat more food

b)

Buy more things

c)

Avoid sugar

d)

Vary foods

93.

To avoid monotony in meal planning, we --------

a)

Eat more food

b)

Buy more things

c)

Avoid sugar

d)

Vary foods

94.

To save money in meal planning, we plan meals -----

a)

Shortly before cooking

b)

Immediately

c)

Several days ahead

d)

Without considerations

95.

Dehydration of food involves --------- of water

a)

Removal

b)

Addition

c)

Increasing

d)

Avoidance

96.

Snacks should be light and -

a)

Heavy

b)

Tough

c)

Easy to digest

d)

Coloured

97.

Insecticides are used for killing --------

a)

Insects

b)

Rats

c)

Plants

d)

Animals

98.

The tops of canned foods must be -------- before opening

a)

Cut

b)

Washed

c)

Scraped

d)

Tilted

99.

Proteins are -------

a)

Energy givers

b)

Bulk enhancers

c)

Body builders

d)

Body destroyers

100.

Proteins are------- destroyed by heat

a)

Not easily

b)

Easily

c)

Sometimes

d)

Quickly

Home Economics JSS 3 2nd Term Examination

Total questions: 100

Worksheet time: 50mins

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