These Food & Nutrition questions and answers were pulled from our book (Food & Nutrition questions for SS3); Compiled to serve as a reference material to help teachers draw up test and exam questions faster. It could also help students assess their level of exam preparation. Each sample question includes correct answers.
Sample Food & Nutrition Exam Questions and Answers
ENTERTAINING
DIRECTION: Choose the correct answer from the lettered options.
1. Good table manner involves ______.
A. eating slowly and quietly
B. chewing food in the mouth noisily
C. passing food over others
D. talking with food in the mouth
2. A special party held in the afternoon is referred to as ______.
A. cocktail
B. birthday
C. buffet
D. luncheon
3. A waiter or waitress should possess the following qualities except______.
A. being smart and skillful in movement
B. cat walking
C. being neat always
D. being cheerful and polite always
4. To ensure satisfaction of guest a good host/hostess must determine the following except ______.
A. security measures available
B. type of guests and numbers to be invited
C. colour, height and sizes of the invitees
D. nature of the party and age of the invitees
5. In the informal type of service where the main dish is served at the table by the host while smaller portions are served from the kitchen either by a waiter or waitress is termed _______ service.
A. plate
B. english
C. compromise
D. buffet
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FOOD PREPARATION, STORAGE AND PRESERVATION
1. Which of the following is prepared with ring and juice of the fruit?
A. Jelly
B. Orange juice
C. Lemonade
D. Mango food
2. Left-over foods are preserved to prevent ______.
i. wastage
ii. spoilage
iii. taste
iv. loss of value
A. I, II and IV only
B. I and III only
C. I, III and IV only
D. II and IV only
3. Leftover meat can be made into _____.
i. Shepherd’s pie
ii. hamburgers
iii. kedgeree
iv. savoury mince.
A. I, II and III only
B. I, III and IV only
C. I, II and IV only
D. II, III and IV only
4. Which of the following rules must be borne in mind when reheating dishes?
i. Always add extra flavouring and seasoning
ii. Use slow method of cooking
iii. Garnish properly and attractively
iv. Remove skin, bone and unnecessary fat
A. I, II and III only
B. I and III only
C. I and IV only
D. I, II and IV only
5. We reheat food in order to _______.
A. serve it hot attractively
B. moisten well before eating
C. provide variety in the family menu
D. improve the nutritive value
