Zambia ECZ SC/GCE — Food and Nutrition (6065)

According to the Zambia Ordinary Level Food and Nutrition syllabus, which set correctly names the three types of kitchen learners compare?

• AHome, industrial and mobile kitchens
• BSchool, hospital and farm kitchens only
• COutdoor, hotel and laboratory kitchens only
• DElectric, gas and charcoal kitchens

In kitchen planning, the work triangle is the imaginary triangle that links which three work centres?

• ADining table, store room and wash-up sink only
• BCooker, sink and refrigerator
• CFreezer, blender and plate rack
• DServing hatch, waste bin and first-aid box

A U-shaped kitchen layout is usually chosen because it:

• ARemoves the need for a refrigerator
• BProvides work surface on three sides and a compact work triangle
• CCan only be used in an industrial canteen
• DForces all traffic through the cooking zone

A palette knife, wooden spoon and colander are best classified as:

• ALarge kitchen equipment
• BKitchen utensils
• CFood-laboratory instruments only
• DPackaging materials

Improvising a grater from a clean perforated tin is most appropriate when:

• AA commercial kitchen already has every tool in the inventory
• BThe usual utensil is missing, during a power cut, or when cooking outdoors or camping
• CYou want to ignore hygiene because the tin is cheap
• DThe recipe requires a calibrated laboratory thermometer

Which set lists food-laboratory tools named in the Form 1 syllabus?

• AReed mat, enamel plate and wooden spoon
• BpH meter, thermometer and incubator
• CSauce boat, ladle and gravy jug
• DClay pot, food ladder and reed basket

A main role of the school food laboratory is to:

• AReplace the need for any kitchen hygiene rules
• BSupport food testing, quality control and product development
• CStore only non-food first-aid supplies
• DSell finished meals to the public as a hotel

Kitchen safety teaching in the syllabus groups hazards as:

• AEnvironmental, physical and health safety
• BOnly fire safety, with no other hazards
• CFinancial, political and sporting safety
• DColour, texture and flavour safety

Which items belong in a kitchen first-aid box as taught in Form 1?

• APain killers, cotton wool and bandages
• BBaking powder, yeast and cream of tartar
• CSodium benzoate, sulphur dioxide and nitrites
• DFondant, ganache and butter cream

A learner scalds a forearm with boiling stock. The first useful action is to:

• ACover the burn with butter or cooking oil
• BCool the area under clean running water, then cover it loosely with a clean dressing
• CBreak any blisters so the skin can dry faster
• DRub chilli powder on the skin to draw out heat

In nutrition, a calorie (or kilocalorie on food labels) is a measure of:

• AThe energy value of food
• BThe mass of a vitamin tablet
• CKitchen floor area
• DThe number of food additives in a recipe

Height, weight and mid-upper-arm circumference are examples of:

• ADietary assessment by 24-hour recall only
• BAnthropometric measurements of nutritional status
• CFunctional tests of enzyme activity
• DChromatography of food dyes

Night blindness is a classic sign of deficiency of:

• AVitamin A
• BVitamin C
• CIodine
• DVitamin D

Rickets in children is most closely linked to a shortage of:

• AVitamin D or calcium
• BVitamin C only
• CIodine only
• DNiacin only

On the food-pyramid diagram used in this syllabus, cereals and grains are placed:

• AIn the smallest top tip, to be eaten least often
• BIn a large base group that should form a major part of most meals
• COutside the pyramid because they contain no nutrients
• DOnly in the fats, oils and sweets group

Which nutrients are correctly classed as macronutrients?

• AVitamin A, vitamin C and iodine
• BCarbohydrates, proteins and fats
• CIron, zinc and fluoride only
• DWater-soluble vitamins only

The main body-building function of protein is to:

• AProvide the only source of dietary fibre
• BSupply amino acids for growth, repair and maintenance of body tissues
• CCarry oxygen in place of haemoglobin
• DReplace all need for carbohydrate in the diet

When metabolised, which nutrient yields about 9 kilocalories (37 kJ) per gram?

• AProtein
• BCarbohydrate
• CFat
• DDietary fibre

Iron is needed in the diet mainly to:

• AHarden tooth enamel as fluoride does
• BForm haemoglobin that carries oxygen in the blood
• CMake the visual pigment of the retina
• DAct as the body’s main energy store

A swelling of the thyroid gland (goitre) is classically linked to a shortage of:

• AIodine
• BVitamin C
• CCalcium
• DVitamin K

Vitamin C (ascorbic acid) is especially important because it:

• AIs stored for years in body fat, so daily intake is never needed
• BHelps form collagen, so gums, skin and wounds stay healthy
• CIs the mineral at the centre of the haemoglobin molecule
• DReplaces iodine in thyroid hormone

Obesity and type 2 diabetes are examples of disorders linked mainly to:

• AOver-nutrition and unbalanced eating habits
• BA single night of missed supper
• CIodine deficiency alone
• DLack of any cooking fuel

Kwashiorkor differs from marasmus in that kwashiorkor typically shows:

• ASevere wasting only, with a wrinkled 'old man' look and no oedema
• BOedema, a moon face and a pale flaky skin after weaning onto a starchy, low-protein staple
• CNight blindness as the first and only sign
• DGoitre without any change in body protein

A family meal adapted for a person with type 2 diabetes should usually:

• ACut out all vegetables because they contain carbohydrate
• BControl portions of refined starch and sugar, keep fibre, and avoid sugary drinks
• CUse only deep-fried foods to raise energy
• DReplace water with sweet fizzy drinks at every meal

The first place where food is chewed and mixed with saliva is the:

• ALarge intestine
• BMouth
• CPancreas
• DGall bladder

In the stomach, protein digestion is helped by:

• ABile salts that emulsify fats only
• BHydrochloric acid and the enzyme pepsin
• CSalivary amylase working at an alkaline pH
• DCellulase produced by human gastric glands

Most digested nutrients are absorbed in the:

• AMouth
• BOesophagus
• CSmall intestine
• DRectum

Villi in the small intestine are important because they:

• AProduce hydrochloric acid for the stomach
• BGreatly increase the surface area for nutrient absorption
• CStore bile between meals
• DGrind food in place of the teeth

Which statement correctly contrasts absorption processes named in the syllabus?

• ASimple diffusion and facilitated diffusion both require ATP from the cell
• BActive transport moves a nutrient against its concentration gradient and requires energy
• CActive transport only occurs in the mouth during chewing
• DSimple diffusion is used only for cellulose, which humans absorb whole

Anabolism is best described as:

• AThe breakdown of body tissue to release energy
• BBuilding larger molecules and tissues from smaller units, using energy
• CThe storage of bile in the gall bladder
• DLoss of water from a starch gel (syneresis)

Which set of factors does the syllabus list as affecting energy use in the body?

• AAge, sex and body size
• BFavourite football club only
• CThe brand of the saucepan only
• DWhether the meal is plated or served as a buffet

Potato au gratin is a dish finished:

• ABy steaming only, with no browning
• BWith a browned crust of cheese or breadcrumbs under a grill or in a hot oven
• CBy deep-frying the raw potato in batter
• DBy sun-drying thin slices until brittle

Which list matches the fuel types discussed in topic 1.4.2?

• ASolid, liquid and solar fuels, with biogas as another source
• BOnly electricity, because other fuels are not examinable
• CVitamin A, vitamin D and vitamin K
• DRoux, emulsion and reduction

The syllabus links frying mainly to which method of heat transfer?

• ARadiation only, as in grilling
• BConduction, as hot fat contacts the food
• CConvection currents in an empty oven with no fat
• DNo heat transfer, because frying is a cold method

Grilling cooks food mainly by:

• ARadiation from a glowing heat source
• BConduction through a large volume of boiling water
• CSteam trapped in a closed pan with no browning
• DSun-drying on a raised food ladder

Boiling transfers heat through the food mainly by:

• ARadiation from a red-hot grill bar
• BConvection currents in the hot liquid
• CMicrowave energy generated by the saucepan
• DSimple diffusion of amino acids

Steaming, boiling and stewing are grouped as:

• ADry methods of cooking
• BMoist methods of cooking
• CMethods that never use heat
• DOnly industrial canning methods

Braising is classed as a combination method because it:

• AUses only radiation, with no liquid at all
• BBrowns the food first (dry heat) then cooks it slowly in a small amount of liquid (moist…
• CIs the same as sun-drying meat on a rack
• DNever changes the texture of tough cuts

Matebeto and chilanga mulilo are used in the syllabus as examples of:

• ALaboratory pH indicators
• BFestival dishes prepared with various cooking methods
• CTypes of commercial raising agent
• DClasses of food poisoning bacteria

A practical time plan should include:

• AOnly the selling price of the finished meal
• BDishes chosen, order of work and a shopping list
• CThe ECZ 1–9 grade the teacher will award in advance
• DA list of television programmes to watch while food spoils

A main reason for planning a food budget is to:

• APrevent over-spending and use money for food more wisely
• BGuarantee that every meal is deep-fried
• CAvoid ever writing a shopping list
• DReplace food hygiene rules

In the syllabus, an annual household food plan is an example of:

• AA short-term daily or weekly budget only
• BA long-term (annual, capital or strategic) food budget
• CA food-poisoning symptom
• DA type of raising agent

Which set lists purchasing modes named in topic 2.1.3?

• AOnline, open market, in-store, mobile purchasing and hire purchase
• BOnly government tender, with no household options
• CSun drying, smoking and potting
• DÀ la carte, table d’hôte and cycle menu

When formulating a recipe, flavour balance and texture contrast mean that the cook should:

• AUse only one bland mashed texture and one salty taste in every dish
• BCombine tastes and textures so the dish is neither flat nor all one mouth-feel
• CIgnore the order in which ingredients are used
• DLeave out all measurement because recipes are only decoration

A well-written recipe should name the dish and list:

• AIngredients with quantities, then a method in order of use
• BOnly a photograph, with no quantities
• CThe ECZ paper code 6065/1 as an ingredient
• DMedical prescriptions for the whole family

Points to consider when planning family meals include:

• AState of health, sex and age of those eating
• BOnly the colour of the dining-room curtains
• CWhether the cook supports a particular football club
• DThe serial number of the refrigerator

A five- to six-meal pattern, compared with a three-meal pattern, is most useful when:

• AThe eater needs smaller, more frequent meals (for example a young child or some invalids)
• BYou want to skip vegetables entirely
• CThe only goal is to deep-fry every course
• DTable etiquette is being ignored

A midday meal planned for a pregnant woman should give particular attention to:

• AAlcohol with every course to stimulate appetite
• BEnough energy, protein, iron, folate and calcium, with safe, well-cooked food
• CRemoving all fruit and green vegetables
• DUsing only unpasteurised milk and undercooked liver daily