FOOD AND NUTRITION TRY QUESTION
Beacon 0546215469

State four reasons each for carrying out the following cooking precautions
i. Addition of lemon juice to fresh fish
ii. Whisking eggs over a bowl of warm water
iii. Proofing dough in bread making

B. List four types of flour in cookery

2.a. State three functions of vitamin D
b. List six sources of calcium
c. State four deficiency diseases of calcium

3.a. State three effects of oolong on fruits
b. State two instances necessary for fruits to be cooked
c. Enumerate five rules to follow when cooking fruits

4.a. Name two classes of vegetables and two examples each
b. State three changes which occur when vegetables are cooked
c. State three rules to be observed to obtain the maximum nutrients from cooked vegetables

5.a. State five points to consider in electing utensils for cooking
b. State five factors that determine the size of a family kitchen
6.a. State five factors to consider when determining the quality of canned foods
b. State three advantage and two disadvantages of a super market