PRESIDENT’S OFFICE REGIONAL ADMINISTRATION AND LOCAL GOVERNMENT 

DAR ES SALAAM CITY SECONDARY SCHOOLS EXAMINATION ASSESSMENT 

FORM FOUR PRE – MOCK EXAMINATIONS

051/1 FOOD AND HUMAN NUTRITION 1

(For Both School and Private Candidates)

Time: 3:00 Hours Year: 2025

Instructions

1. This paper consists of sections A, B and C with a total of ten (10) questions.
2. Answer all questions in section A and B and one (1) question from section C.
3. Section A carries sixteen (16) marks, section B carries Fifty Four (54) marks and section C carries Thirty (30) marks.
4. All writings must be in blue or black ink.
5. All communication devices, programmable calculators and any unauthorized materials are not allowed in the examination room.
6. Write your Examination Number on every page of your answer sheet (s).

SECTION A (15 Marks) 

Answer all questions in this section

1. For each of the following item (i - x) choose the correct answer from among the given alternatives.

(i) When a person eats excess amount of food than what the body needs can results to;

1. Under nutrition
2. Over weight
3. Acute malnutrition with oedema
4. Acute malnutrition without oedema.

(ii) Perishable foods that spoil rapidly contain relatively large amounts of

1. Carbohydrate
2. Water
3. Protein
4. Minerals

(iii) Which is the best method of cooking pulses when you are in hurry?

1. Microwave cooking
2. Boiling
3. Pressure cooking
4. Stewing

(iv) Why most biscuits pricked before baking?

1. To ensure the biscuits will be crisp when baked
2. To decorate the biscuits so as to be attractive
3. To allow air to expand so that the biscuit rise
4. To allow air and steam to escape and prevent rising.

(v) What is the importance of using water in pastry making?

1. To make a dough
2. To incorporate air
3. To add flavour
4. To make fluffy pastry

(vi) Which of the following are the main nutrients found in meat?

1. Vitamin
2. Water
3. Protein
4. Minerals

(vii) Why is advisable to store milk and eggs away from foods with strong- smells?

1. They absorb food smells easily
2. They transfer microorganisms easily
3. They spoil milk easily
4. They may cause food poisoning.

(viii) Which of the following methods use vinegar during preservation?

1. Pickling
2. Blanching
3. Canning
4. Salting

(ix) You prepared a bread for the family but during slicing, you realized that the bread had heavy closed texture. What could be the cause of such texture?

1. The dough was over fermented
2. Insufficient fermentation and proving
3. Too much raising agent was used
4. Over- kneading after adding liquid

(x) Cooked foods keeps fresh longer because

1. It has no moisture
2. Bacteria are destroyed
3. It is seasoned with salt
4. It has no fat.

2. Match the items of met cuts from LIST A with its corresponding response of suitable cooking method in LIST B

SECTION B (54 Marks) 

Answer all questions in this section

3. (a) Describe the types of batter mixtures.

(b) Outline four procedures for preparing batter mixtures.

(c) (i) State one reason for beating batter mixtures during preparation. (ii) Why is important to relax the batter mixture for a while before cooking. Give one reason

4. (a) Define a kitchen.

(b) State four (4) benefits of planning a kitchen.

(c) Explain four (4) characteristics of a good kitchen.

5. Fish is among the food which supplies protein of high biological value.

1. Give classification of fish.
2. State four (4) points to consider when choosing fresh fish.
3. How can fish be preserved? Give two points

6. (a) What factors should be considered when using the boiling method of cooking. Give four points

(b) What are the benefits of using the boiling method of cooking? Give four points

(c) Mention one disadvantage of using the boiling method of cooking.

7. (a) Explain the meaning of the following terms used in cookery.

1. Salad
2. Salad dressing

(b) Describe four benefits of adding salad dressing to a salad.

(c) List four benefits of consuming salads for the body.

8. (a) Classify the two main groups of pastry based on temperature, provide one example for each.

(b) State four (4) methods used to incorporate fat into pastry mixtures.

(c) As a chief cooker in a certain hotel, you have found that pastry has unevenly risen. Explain what went wrong with this pastry. Give three points

SECTION C (30 Marks) 

Answer only two (2) questions from this section

9. You were invited to training on baking process to present about raising agents.

1. Briefly explain three types of chemical raising agents you would include in your presentation.
2. State five mechanical ways in which air is incorporated into mixture.

10. Obesity is one of the nutritional disorders that can lead to occurrence of other diseases support this statement by explaining.

1. Three causes of obesity.
2. Three diseases associated with obesity.

11. The roles of food handles are to ensure that the food is prepared hygienically to prevent contaminations. Support this statement by:-

1. Describing the main three (3) types of food contamination.
2. State four guidelines that should be observed to prevent food contamination.