NECO-FOOD-AND-NUTRITION-ANSWERS
Food&Nut-Obj.
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Theory Completed.

(5a)
(i) Quality control
(ii) Size of kitchen
(iii) Traditional or modern kitchen
(iv) Energy efficiency

(5bi)
(i) Food preservation is important in increasing/ enhancing the shelf life of food and ensuring food safety.
(ii) Food preservation prevents Fruits and vegetables from getting spoilt retaining the colour, tests and nutritive values

(5bii)
High temperature food preservation involves using of high temperatures to preserve food such as pasteurization and sterilization. While Low temperature food preservation involves using of extremely low temperature to preserve food. Chilling temperature is usually between5 – 7°C, refrigeration 0 – 7°C and freezing below -18°C.
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(4ai)
(i)Basic standards for pasteurization
(ii)extended shelf-life treatment with heat
(iii)Ultra high temperature treatment

(i)Extended shelf life treatment
with heat: HighI temperature ESL treatment is performed to destroy all
microorganisms that cause spoilage and can multiply during refrigeration.
High-temperature treatment (HTT) encompasses heating milk at 120-135°C for 0.5-4 seconds. A common standard of ESL treatment is heating at 127°C for 2 seconds. In Europe, the average shelf life of milk treated at high temperatures is over 30 days.

(4aii)
(i)Roasting
(ii)Boiling
(iii)Poaching
(iv)Steaming

(4aiii)
(i)Protein
(ii)Fat

(4b)
(i)High in Sodium.
(ii)High in Sugar.
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(3ai)
Food Habits can be define as the way in which people select, cook, serve and eat foods,as well as the ways people obtain, store, use, and discard food that are available to them.

(3aii)
herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients.

(3aiii)
spices is a aromatic/pungent vegetable or seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. example cloves, pepper, or cumin.

(3b)
(i) The yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay compact rather than spread out over a wide area.
(ii) The thick egg white becomes thin and runny. By this time the egg might also have developed a stale odour and flavour.

(3c)
(choose Any two)
(i) Binding and Coating: Eggs help bind mixtures together – they are used as the “glue” in recipes.
(ii) Thickening: Eggs are used to thicken a variety of foods such as custards, sauces and soups.
(iii) Trapping air: Eggs are able to trap air when they are whisked, lightening mixtures and helping them to rise.
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(2ai)
Reproductive health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity, in all matters relating to the reproductive system and to its functions and processes.

(2aii)
(i)Water help break down food so that your body can absorb the nutrients.
(ii)Water also softens stool, which helps prevent constipation.

(2b)
(i)Uneven Cake
(ii)Undersized cake
(iii)Cake peaks in the centre

(i)To receive and investigate complaints from members of the public on allegations of corrupt practices and in appropriate cases.
(ii)To examine the practices, systems and procedures of public bodies and where such systems aid corruption.
(iii)to direct and supervise their review.
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(1ai)
Steaming is a moist-heat method of cooking that works by boiling water which vaporizes into steam; it is the steam that carries heat to the food, cooking it.

(1aii)
-Advantages-
(i)It preserves the main nutrients
(ii)Steamed foods retain their own genuine flavour

-Disadvantages-
(i)The food takes longer to cook.
(ii)There will be no gravy from meat or fish cooked this way.

(1bi)
(i)Slipping on wet floor
(ii)Cutting fingers or hands