SECTION B

This paper consists of five questions. Answer any three questions.

1. a. Explain the term health. 2 marks

b. Mention four effects of not taking care of the body.

4 marks

c. Mention two rules for personal hygiene.

4 marks

d. Define any three tools found in the first Aid box.

10 marks

2. a. What is food hygiene? 3 marks

b. i. Differentiate between food poisoning and food spoilage.

4 marks
ii. State and explain four causes of food spoilage.
8 marks

c. i. List the steps in obtaining paper.

3 marks

ii. Mention the two classification of food commodities. 2 marks

3. a. Briefly explain each of the following: 8 marks

i. Compliant material
ii. Resistant materials
iii. Food storage
iv. Food preservation
b. State three cotton fabrics. 6 marks
c. List the two type of plastics. 2 marks
d. Write four methods of food preservation. 4 marks

4. a. State two ways one can stay healthy. 4 marks

b. Mention four reasons for preserving food. 8 marks
c. Write four resistant materials. 4 marks
d. List four types of resistant materials. 4 marks

5. a. State four causes of accidents in the food laboratory and workshop. 8

marks

b. Mention two causes and two preventive measures of Deforestation 8

marks

c. Define Deforestation? 2 marks

d. Explain Urbanization? 2 marks

Answer All Questions
Each question is followed by four options lettered A to D. Find out the correct
option for each question and circle it.

1. 2. All the following are causes of workplace accidents except

A. fatigue.
B. poor ventilation.
C. bruises and explosions.
D. poor lightening.

2. .…………….is the state in which food has gone bad and is usually dangerous to eat.
A. Food spoilage
B. Food preservation
C. Food preparation
D. Food control

3. In order for one to stay healthy, we should observe the following except
A. eat a balanced meal
B. avoid drug abuse
C. not having enough rest and sleep
D. exercise the body daily

4. The single cell organisms larger than bacteria that are found mostly on sugary
foods are called………..
A. foam
B. moulds
C. yeast
D. slimy

5. It is important to practice food laboratory hygiene because………

A. it prevents food poisoning
B. it causes food spoilage
C. it encourages food contamination
D. none of the above.

6. When foods are not handled or treated well after harvesting or production, it
results in………..
A. food spoilage
B. processing
C. contamination
D. preservation

7. What is the correct temperature that frozen food should be kept at?
A. 0 degrees or lower
B. 15 degrees or lower
C. –18 degrees or lower
D. 20 degrees or lower

8.All the following are mechanical kitchen essentials except

A. Blender
B. food mixer.
C. Colander
D. toaster.

9. The forceful opening on the skin caused by knives or any sharp object is termed
as………..
A. burns
B. scalds
C. cut
D. bruises

10. If there is a fire outbreak in the laboratory, what are the right steps that
should be taken?
A. Use fire extinguishers
B. wait for someone to come
C. shut off the gas and electricity if you know how to
D. shut off the gas and electricity only if you can, exit the building, pull fire
alarm and call public safety.

11. A situation in which something happens unexpectedly or unintentionally which

may cause injury, damage or death is known as…………
A. safety
B. accident
C. unhygienic behaviour
D. coincidence

12. Staying healthy is the steps taken to improve one’s………….. physically, mentally
and ……………
A. lifestyle and wellbeing
B. wellbeing and lifestyle
C. lifestyle and safety
D. spiritual life

13. The following are ways of minimizing an accident in the workshop/food

laboratory except
A. Do not put your hands into a machine when in motion.
B. Adhere to all safety rules and regulation.
C. Using wet cloths to hold hot pans.
D. Be attentive and concentrate on your work

14. There is increase in poor environmental health issues because of population

increase, ……………
A. improving afforestation in our industries
B. urbanization and development of industries
C. increasing in development projects
D. increasing birth

15. The process of keeping food for longer periods of time by giving it a special
treatment is known as………..
A. food storage
B. cooking food
C. protection
D. preservation of food

16. Bacteria can cause harm to the body by producing certain substances
called…………..
A. toxins
B. infections
C. enzyme action
D. moulds

17. Insufficient lighting and ventilation cause accident in the food…………..or………

A. health or workshop
B. laboratory or workshop
C. laboratory or health
D. shop or school

18. Career Technology is a subject that deals with the use of…………and……….to solve
everyday problem.
A. innovation and skills
B. struggle and skills
C. protection and innovation
D. knowledge and work

19. Working for a long time and standing in poor ventilated kitchen may lead to……….
A. shock
B. fall
C. fainting
D. nose bleeding

20. If a person does not eat a lot of dietary fibre, he may suffer from………….
A. diarrhoea
B. headache
C. constipation
D. anaemia

21. Food commodities are the major ingredients used for cooking………….
A. stew
B. food
C. banku
D. soup

22. Which of the following are the nutrients found in meal?

A. Proteins of the biological value
B. Saturated fats and salt
C. Saturated fats and salt
D. B – group vitamins

23. Using tenderizers such as lemon juice, tomatoes, juice and………….can help to
bring down proteins in meat.
A. beetroot
B. vinegar
C. pawpaw juice
D. ginger juice

24. This is taking in a harmful substance that is injurious to health.

A. Sprain
B. Poison
C. Juice
D. Drink

25. Environmental health institutes;

A. proper disposal of liquid and solid waste
B. poor hygiene and sanitation
C. poor ventilation
D. provision of unclean water

26. …………occurs when liquid and solid waste are not properly disposed off but are
carelessly thrown on the land.
A. Air pollution
B. Water pollution
C. Land pollution
D. Space pollution
27. What is food commodities?
a) Any edible substance
b) Ingredients needed to produce different varieties of food
c) Food that is easily obtained
d) Non-edible substances

28. Another name for cement is bind mate or………….

A. binder
B. clinker
C. slurry
D. clay

29. A transparent material is seen-through. What is its opposite called?

A. Block
B. Hidden
C. Opaque
D. Solid

30. What material is used in paper work for joining?

a) Thread
b) Glue
c) Bolts and nuts
d) Mallet

31. Wood is……………by insects and fungi.

A. dissolved
B. discoloured
C. corroded
D. attacked

32. Many plastics become……………with age.

A. liquid
B. rough
C. discoloured
D. rubbery

33. The full meaning of LED is………….

A. Light Emitting Diode
B. Life Emitting Diode
C. Light Emotion Diode
D. Light Emission Diode

34. What does the abbreviation PVC stand for?

A. Polyvinyl chlorine
B. Polyvinyl chloride
C. Popvinyl chloride
D. Pipvine chlorine

35. Food is eaten by all living things for the sustenance of………..
A. death
B. suffering
C. life
D. work

36. What property of nylon makes it suitable to use for making clothing?
A. It doesn’t rust
B. It’s resistant to wear and tear
C. It’s very strong
D. It’s a weak fabric
37. …………..comes from the trunks and branches of trees.
A. Wood
B. Plastic
C. Glass
D. Ceramic

38. All the following are cotton fabrics except………...

A. Greybaft
B. Calico
C. Nylon
D. Satin

39. One of the following is made from baked clay.

A. plastics
B. ceramics
C. glass
D. metals

40. Which of the following is a type of compliant material?

a) Plastic
b) Metal
c) Card
d) Glass