SAMPLE QUESTIONS AND ANSWERS ON PROCESSES AND PROCEDURES IN FOOD AND NUTRITION @2024
LEVEL 300 first semester
a. Outline two condition necessary for the fermentation of yeast.
i. moisture
ii warmth
iii food.
b. Mention four ways for making cakes and give one example of each.
Rubbing-in Method eg Buns, plains cakes, scones
Creaming Method eg Queen cakes, Christmas cake and wedding cake.
Whisking Method: eg sponge cake and swiss roll
The Melting Method: e.g. Ginger bread
Discuss three ways in which a home can be improved.
Landscaping: refers to changes that are made to the natural environment around the home. It may be for attraction, privacy, improving the view around the house or all of that combined. Attractive home environment is achieved by planting, trees, shrubs and flowers in and around the house. The trees serve as windbreaks and shades the house making the home cool, comfortable and relaxing. Flowers in and around the house enhance the appearance of the house
Painting: wall, doors, windows, and ceilings cobwebs be painted or re-painted to hide flaws and to change the appearance of a whole house or part of it. Other things such as garden chairs, kitchen stools, shelves could all be painted to enhance their appearance. Calabashes and straws and brooms could also be painted or dipped in colours and used as decorative pieces.
Repair works: repairs should be done to ensure that facilities and amenities in the home are functioning efficiently.
Health: the health of the family members especially those who are actively involved in running the home should be considered. Work surfaces should be at suitable heights so that family members can work at suitable working positions long brooms should be used in sweeping a big compound instead of stooping to avoid waist pains.
Decorations: spaces in the home can be decorated with articles made of beads, shells of different colours and sizes to make the home beautiful e.g. wall hangings, table mats, curtain holders etc.
b. Explain the two types of hard water.
It does not lather easily with soap and thus waste soap during washing.
It forms scums with soap which may discolour fabric.
It can block water pipes with deposit of chalk.
Form scales a(fur) in pans and kettles which waste fuel during cooking because it takes along time for water to heat up.
C. State two characteristics of wood. It is a good insulator
It shrinks and swells depending on how much moisture it loses or absorbs
It has grains
It contains a good deal of water
a. Identify four surfaces in the home.
floor, door, window, table, sink,
b. State three ways of purify water.
Filtration—This is done by passing water through a porous substance such as the candle of water filter or a clean cloth to remove dirt and other tiny particles.
Use of chemicals – Chemicals such as chlorine is used for purifying water for large communities. This kills bacteria in the water. Other chemicals such as iodine, fluorine and alum are also used.
Boiling—Water can be made pure by boiling under a temperature of 1000 C in order to kill harmful bacteria.
c. Enumerate three way of conserving water.
Take short showers instead of tub baths
Check your toilet for leakage
Fetch just enough water for usage
Keep water away from children
Do not let the water run while shaving or bushing our teeth
a. Identify three agents that affect surfaces in the home and give TWO characteristics of each of the agents
Dust
Characteristics of dust.
i Dust is light and may be seen floating in the air. It settles readily on any surface
It is easily carried and distributed by wind or current of air.
Dust easily mixes with grease making it more difficult to remove
Dust can be caught and held by rough surfaces
Dust will adhere to damp surfaces and if possible, the yeast, moulds and bacteria contained in it will grow.
ii. Dirt
Characteristics of dirt.
It is made up of sand, silt and clay.
It is devoid of living organism
It does not become compact when moisture is added.
Stain
Characteristics of stain.
They contain dye.
They contain colour
They are used to determine cell shape, size and arrangement.
b. What are utilities home.
Utilities are services that are convenient and brings comfort to the home. They make life more convenient, bearable, pleasurable. They include water, lighting and fuel. Treated Pipe at borne
State three principles of flour confectionary
Flour provides the proteins and starch that make up the structure of the baked products. There are two main types of protein found in flour namely: glutenin and gliadin. When water is added to flour and kneaded the glutenin and gliadin combine chemically and produce gluten. Gluten is elastic and it is what gives kneaded flour its elastic.
Ingredients used in flour confectionery must be in specific ratio to each other in order to yield good results.
Each ingredient in flour confectionery plays one or several roles.
Flour confectionery requires various techniques for incorporating ingredients that may be needed in different recipes and it is important to use the right mixing technique to produce the desired effect.
Flour confectionery requires some form of leavening agents to make them rise, puff up or expand. This process creates structure in the product, increasing volume and affecting texture.
b. List four means in which raising agent can be incorporated in flour cookery
air, steam, carbon dioxide bi carbonate of soda, yeast
c. Effect of dry heat and moist heat on sugar
i, Dry heat causes sugar to caramel
ii. Moist heat causes sugar to melt to syrup from syrup to golden syrup to caramel to treacle
or melt to and break down into glucose and fructose.
d. state four principles in preparing yeast mixtures
Flour must be strong (Use strong flour)
Use correct proportion for all ingredients.
Mixing and kneading must be thorough
Proving must be complete.
Cover dough to prevent surface from skinning/drying.
The liquid must be at the right temperature (220C-300C/72-860F).
*1.* - For baked foods. Eg bread, cakes.
- For fried foods. Eg koose, pancakes
- For coating foods. Eg batter, fish
- For binding foods. Eg cabbage fufu
- For steamed foods. Eg Tubani
- For thickening. Corn flour (sauce)
*2.* - Measure 100g of flour into a bowl.
- Add enough water to form dough which can be kneaded.
- Knead until gluten is well developed.
- Tie the sticky dough with a muslin and wash off the starch.
- Wash away the starch repeatedly until water is clear.
- What remains is the gluten.
*3.* - (Moist) When sugar is heated, it dissolves. Further heating turns sugar into syrup. The color turns out brown (golden) when it continues to be heated, and the water gradually evaporate.
(Dry). Dry heat turns sugar into caramel. Continuous heating turns caramel to treacle.
*Dry heat* > *Sugar* > *Caramel* > *Treacle*
*4.* - The four must be strong
- Proving must be complete
- Mixing and kneading must be thoroughly
- The ingredients must be in their right proportion.
*5.* - Royal icing: It's firm, smooth and glossy which requires a lot of beating.
- Butter icing: I has soft cream consistency but it's firm enough for piping to hold it's shape.
- Sugar paste: Sugar is dissolved and turned to syrup. Eg coconut brittle and groundnut brittle.
- Fudge incing: It is used only on creamy candy.
- Glace icing: It's preserved by coating or allow to absorb sugar. Eg rich cakes.
*6.* - Rural houses. They are mainly compound houses which are built to suit the lifestyle and activities of the extended family.
- Urban houses. They are houses that are usually well planned and rules and regulations governing the type of design and housing in certain areas.
*7.* - Semi detached: It's the type of building which is joined with another house on one side by a shared wall.
- Compound house. This is the type of housing with compound and unit of rooms surrounding in which the family shares one property.
- Apartment: It's any residential space which consists of two more units of rooms within the same property.
- Detached house: this s the type of housing which shares no wall with any other house but consists of units of rooms.
- Traditional storey: It's the housing type made of walls which separate common areas like the kitchen, living room and dining room.
*8.* - For comfort.
- To add value to the building.
- To decrease breakdown of equipment.
- To beautifies the home.
*9.* - Landscaping
- Flower arrangement
- Health
- Painting
- Storage facilities
*10. * - Stain: It's any substance other than dust and dirt which spoils the appearance of objects surfaces with which comes into contact.
- Dirt: It refers to the dust that is held firmly by moisture, grease or rough surfaces.
- Dust: It is made up organic and inorganic substances such small particles of hair, bones and more which makes the appearance of surfaces unpleasant.
- Tarnish: It's stain or discolored features on metals which makes their appearance on surfaces unpleasant.
*11.* (Wood) - It's a good insulator
- It has grains
(Glass) - It absorbs heat
- It's transparent
(Plastic) - It doesn't rust
- It's a good conductor of heat.
*12.* - Fuel (solid): They are obtained from organic materials. Eg firewood, coal, charcoal, fur / feathers.
- Fuel (Liquid): It is commonly used as household fuel for lamp lighting, cooking and heating. Eg kerosene
- Fuel (Gas): They are obtained from underground reserves and used for fuel once the impurities in it have been removed. Eg LPG
*13.* *Advantages (Solid)*
- They are easy to transport.
- Their cost of production is low.
- They are convenient to store.
*Disadvantages*
- They can be difficult to light.
- The emit more pollutants. Eg smoke.
- They produce less energy than liquid and gas.
*Advantages (Liquid)*
- They are easy to handle
- They do not produce pollutants
- They require less space for storage.
*Disadvantages*
- Their storage is costly.
- They are costly.
- Their odor can be offensive.
*Advantages (Gas)*
- They are easier to store.
- They have higher ignition temperature.
- They are easier and convenient
*Disadvantages (Gas)*
- Very large storage tank needed for them.
- They are highly inflammable.
- They are costly.
*14.* - Flour provides protein and starch which make up the structure of the baked products.
- Ingredients in Flour confectionery must be in specific ratio in order to yield good results.
- Each ingredients play one or several roles.
- Use the right recipes and techniques to achieve the desired effects.
- Flour confectionery require some leavening agents in order to make them rise, expand or puff up.
*15.* - Rubbing - in Method: The fat is rubbed into the flour with the finger - tips until the mixture looks like a fine bread crumbs. Eg plain cakes, scones
- Creaming Method: Beating together fat and sugar in their right proportion until creamy. Eg wedding cakes, Christmas cakes
- Whisking Method: Fat, milk and / or sugar are whisked together until thick and frothy. Eg Swiss roll, sponge cakes.
- Melting Method: The fat and sweetening agents such as sugar, syrup, caramel and treacle are melted together. Eg ginger bread
*16.* - Creaming
- Whisking
- Chopping and cutting
- Sieving
- Measuring and weighing
- Baking
- Melting
- Grinding
- Washing
- Kneading
- Beating
*17.* - Keep ingredients cold.
- Handle pastries lightly and carefully.
- Use right amount of ingredients.
- Use little flour when rolling out.
- Bake in pre - heated ovens.
- Introduce in as much air as possible.
*18*. - Food (usually sugar)
- Warmth
- Moisture
*19.* - Short crust pastry: The fat is rubbed in.
- Rough Puff pastry: The fat is added in lumps into the flour.
- Flaky pastry: The fat is rolled into the mixture.
- Puff pastry: The fat is folded inside the pastry.
- Suet pastry: The fat is finely shredded or chopped into the flour.
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