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2nd Term (Homecon Js2)

The document is a home economics examination for JSS2 students, consisting of multiple-choice questions and short answer sections related to food hygiene, nutrition, and preparation. It covers topics such as healthy eating, food preservation, cooking methods, and food safety. Students are instructed to attempt all questions in Section A and choose two questions from Section B for detailed answers.

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chelaw Richard
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4 views2 pages

2nd Term (Homecon Js2)

The document is a home economics examination for JSS2 students, consisting of multiple-choice questions and short answer sections related to food hygiene, nutrition, and preparation. It covers topics such as healthy eating, food preservation, cooking methods, and food safety. Students are instructed to attempt all questions in Section A and choose two questions from Section B for detailed answers.

Uploaded by

chelaw Richard
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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SUBJECT: HOME ECOMOMICS

CLASS: JSS2
INSTUCTION: OBJECTIVES (attempt all question)
SECTION A:
1. Which of the following drinks is healthy for a school child? (a) bear (b) Gin (c) Yoghurt (d) Campaign
2. The effect of unhealthy feeding can be corrected by eating (a) Adequate diet (b) Lots of sweet (C) In
between meals (d) Low food.
3. Foods are preserved to reduce (a) Nutrient (b) Varieties (c) Wastage (d) Infection
4. Which of the following practice does not guarantee food hygiene? (a) Covering food during preparation
(b) Buying food stuff from a clean environment (c) Using any available water for cooking (d) Purchasing
of wholesome food stuffs.
5. Leafy vegetables should be firm and ___ on the point of purchase (a) fresh (B) Dry (C) Mouldy (d) Welty.
6. The following are expected outcomes when food is handled in an unhealthy manner “except” (a)
Bacteria growth (b) Contamination (c) Wastage (d) food Borne disease.
7. Which of the following is a snack? (a) egg sauce (b) chicken stew (c) pancake (d) Grilled turkey
8. The cooking method used in cooking moi-moi is _____ (a) Baking (b) Frying (c) Steaming (d) Grilling
9. Hygiene food handling benefits consumers by (a) Enhancing creativity (b) Reducing infection (c) Instilling
discipline (d) Bring fulfillment
10. A chef can practice good hygiene during food preparation by (a) Coughing over food (b) Wearing long
colored nails (c) Observing personal cleanliness (d) Decorating kitchen with ornaments.
11. All these are vegetable for salad preparation except (a) cabbage (b) carrot (c) Green pea (d) Fluted
pumpkin
12. The act of buying items for meal preparation is known as food_____ (a) Analysis (b) Hygiene (c)
Purchasing (d) Safety.
13. Consumption of contaminated food can cause (a) Arthritis (b) Diarrhea (c) Polio (d) Scurvy.
14. All these are food preparation terms “except” (a) Chop (b) Grate (c) Seasoning (d) Boxing
15. Which of these is a sensory sign of food spoilage (a) mouldy rot (b) Fresh leaves (c) Appetizing (d) great
taste
16. Healthy handling of food improves its (A)colour (B)flavor (C)texture (D)safety
17. Which of the following habits are commendable while eating (A)chatting on the phone (B)dancing to
music (C)playing with cutlery (D)chewing food with mouth closed
Use the diagram to answer questions 18 and 19

18. The tool in the diagram is a(A)chopping board (B)pestle (C)rolling pin (D)turning stick
19. The tool is used to (A)flatten dough (B)carry food (C)cut vegetable (D)open tin food
20. Snacks are eaten-------------- meal (A)in between (B)before (C)after (D)during
SECTION B(SUB OBJECTIVES) ANSWER ALL QUESTIONS
21. ------------ is a situation that marks the turning point when things cease to go on as usual in the
family?
22. ------------ is a basic unit of the society?
23. ----------- is a way of handling food properly?
24. When harmful bacteria grow on a food, the food is said to be ------------?
25. Contaminated food is a good source of protein TRUE OR FALSE?
26. ---------- is a process of applying heat to make food soft and palatable?
27. The process of cooking food in steam from boiling water is known as--------?
28. Food fried with little oil is known as------------- type of frying?
29. A place where food is prepared is called-----?
30. The type of food spoilage that occurs in fresh fruits is known as------?

SECTION B: (attempt only 2 question)


1. (a) Write down a detailed step and recipe used in preparing “puff balls”
(b) enumerate the steps of washing up after meal preparation (10marks)
2. (a) Define snacks and give 1 example
(b) define meals and give 1 example
(c) Give a detailed step of making any drink of your choices (10marks)
3. (a) Define Nutrient and list the 6 food nutrients
(b) What is the deficiency disease of protein
(c) List and explain 2 method of cooking food you know (10marks)
4. (a) Define food contamination
(b)Explain allergen as a cause of food contamination
(c) Mention 3 types of food spoilage in 3 different food
(d) List 4 symptoms of food contamination (10marks)
5.(a) Explain the term Food Preparation
(b) List 4 causes of food contamination
(c) Give 2 reasons why we cook our food
(d)Mention any food preparation terms (10marks)

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