Eight multiple choice and two written, marked as you go. Free, no account.
Nutrients and health
Answer: C. Vitamin C
Vitamin C dissolves in water, and so does the B group. Vitamins A, D, E and K are fat soluble. They travel with fat in the diet. A shortage of vitamin C is linked with scurvy. Putting vitamin C in the fat soluble group is the usual mix up, so the class comes before the disease.
Nutrients and health
Answer: A. Protein
Kwashiorkor is linked to a diet very low in protein. The child may have a swollen belly and thin hair. Marasmus is the different condition, linked to a diet very low in energy, and the child is very thin. Vitamin C is linked with scurvy. Iodine is linked with the thyroid. The name of the condition has to match the nutrient.
Meal planning
Answer: B. Her need for protein, iron and a safe meal
The plan starts from the person. A pregnant woman needs protein for the growing baby, iron because her blood volume rises, and food that is safe. A favourite dish with no reason is not a plan. A large portion is not the same as a balanced meal. A calorie figure you invented is not a mark.
Food preparation
Answer: B. Vitamin C dissolves in water, and steaming does not leave the food in that water
Vitamin C dissolves in water and is lost in a long cook. Boiling leaves the food in the water, so some of the vitamin passes into the liquid and is thrown away. Steaming cooks with the steam above the water. Steam does not add the vitamin. Boiling does use heat. Vitamin C is water soluble, not fat soluble.
Food preparation
Answer: C. Yeast
Yeast is a living thing. It feeds and gives off carbon dioxide, which raises the mixture. Baking powder is a chemical raising agent. It also releases carbon dioxide, but it is not alive. Air and steam raise mixtures too, and they are not living. Name the one the question asked for.
Kitchen hygiene
Answer: B. Microbes moving from one food to another
Cross contamination is the movement of microbes from one food to another, often from raw meat to a food that will not be cooked again, or to a shared board. Washing hands reduces it. It is not the name of the good habit. Freezing makes microbes inactive. It does not define contamination. A label is a different topic.
Kitchen hygiene
Answer: A. It removes water that microbes need in order to grow
Drying removes water. Microbes need that water to multiply, so a dry food keeps. Drying does not add a vitamin. Boiling is a cooking method, not drying. Preservation does not turn microbes into something useful. Say what the method does to the water or to the microbes.
Food service
Answer: B. What remains after the cost is taken from the money received
Profit is what remains after cost. The cost includes the food and the fuel. The price on the sign is the selling price, and it still includes the cost, so it is not the profit. Counting plates does not say whether any money was left. Do not invent a cedi figure. The principle is the mark.
Name one fat soluble vitamin and one water soluble vitamin. (2 marks)
State one function of each vitamin you named. (2 marks)
Answer the parts you can. Everything you write is marked together.
Marking guide
(a) A fat soluble vitamin, A, D, E or K: 1 mark. A water soluble vitamin, vitamin C or one of the B group: 1 mark.
(b) A function that matches the first vitamin: 1 mark. A function that matches the second: 1 mark.
State two points to consider when planning a meal. (2 marks)
Name one dish and say why it fits. (2 marks)
Answer the parts you can. Everything you write is marked together.
Marking guide
(a) One point suited to an older person, such as ease of chewing, protein, or a moderate portion: 1 mark. A second point, different from the first: 1 mark.
(b) A named dish: 1 mark. A reason tied to that person: 1 mark.
Topics on this page: Nutrients and health; Meal planning; Food preparation; Kitchen hygiene; Food service.
Notes, practice questions and a mark scheme for topics on the syllabus.
They are written in the style of the WASSCE, the way the examiners ask, and every one comes with the correct answer and a worked explanation. Inside glearn there are also questions taken from past papers.
Yes, on this page: type your answer and the coach marks it with AI and shows you where the marks are, a few a day with no account. Inside glearn, every answer you write.
No. You need one only to save your score and to keep going once the free marking for the day is used.
Nobody can promise that. These test the same topics and the same kind of thinking the WASSCE does, which is what practice is for. There are thousands more across BECE and WASSCE inside glearn; this page shows a small sample.