Foods and Nutrition Exam Questions for SS2 First Term

You’re welcome to our school exams series where we provide you with termly examination questions in different subjects. In today’s post, we will focus on Foods and Nutrition exam questions. We will cover Foods and Nutrition exam questions for SS2 First term with answers. This means that we’ll be providing you with answers to the questions at the end. Also, you will get a few success tips on how to pass Foods and Nutrition examinations with flying colors. Remember to use the comments sections if you have questions, and don’t forget to join our Free Online Tutorial Classes on YouTube. (Subscribe to the Channel)

Introduction to Foods and Nutrition as a School Subject

Before we venture into Past Foods and Nutrition Exam Questions for SS2 First term, here’s a brief introduction to the subject:

Foods and Nutrition is an important subject that equips students with knowledge and practical skills related to food, health, and general well-being. It helps learners understand the composition of food, its functions in the body, and the principles of good nutrition. The subject also teaches proper methods of food selection, preparation, preservation, and service.

Through Foods and Nutrition, students learn how to make wise food choices, maintain good health, and prevent diet-related diseases. It also exposes them to the science behind food processing and the art of meal planning for individuals, families, and special groups.

In addition to promoting healthy living, the subject prepares students for future careers in fields such as dietetics, catering, hospitality management, food technology, and home economics education. Overall, Foods and Nutrition builds both theoretical understanding and practical life skills essential for personal and national development.

Foods and Nutrition Exam Questions for SS2 First Term

Foods and Nutrition Exam Questions for SS2 First Term are divided into two sections:

• Section A
• Section B

The first section, namely, Section A is the objective test, and students are expected to attempt all questions in the section. Section B is the theory part, and students are expected to follow specific instruction and answer the required number of questions.

Note that what you have below are SS2 Foods and Nutrition First Term Exam Past Questions made available to assist students in their revision for 1st term examinations and also teachers in structuring standard examinations.

SECTION A: Objectives

Instruction: Answer all questions in this section by choosing from the options lettered A—D. Each question carries equal marks.

1. Which of the following kitchen equipment is most suitable for cooking tough cuts of meat?
A. Saucepan
B. Pressure cooker
C. Frying pan
D. Casserole

2. The tool used to hold pieces of meat or vegetables together while grilling is called a _____.
A. Skewer          B. Knife
C. Colander       D. Fork

3. Equipment storage can be classified according to their _____.
A. Durability      B. Usage
C. Colour           D. Brand

4. A well-planned storage system in the kitchen helps prevent all of the following EXCEPT _____.
A. Spoilage
B. Spillage
C. Bad cooking
D. Breakage

5. The kitchen equipment used for slicing meat evenly is the _____.
A. Blender
B. Food slicer
C. Rolling pin
D. Whisk

6. Excessive bending while working in the kitchen may cause _____.
A. Fatigue
B. Headache
C. Back strain
D. Drowsiness

7. Nervousness and anxiety usually consume a lot of _____.
A. Energy       B. Water
C. Rest           D. Food

8. The collective name for wheat, rice, maize, and millet is _____.
A. Cereals          B. Tubers
C. Legumes       D. Fruits

9. The main protein found in wheat is known as _____.
A. Gluten       B. Myosin
C. Casein       D. Zein

10. Which of the following is NOT a legume?
A. Groundnut
B. Soya bean
C. Breadfruit
D. Melon

11. Vegetables can best be classified as _____.
A. Roots, bulbs, leaves, and tubers
B. Fresh, fried, cooked, and pulses
C. Stalks, bulbs, and pulses
D. Pulses, bulbs, flowers, and stalks

12. A mixer contains which of the following parts?
A. Blades        B. Beaters
C. Gears         D. Bowls

13. Which of the following is NOT a factor to consider when choosing a labour-saving device?
A. Cost           B. Durability
C. Colour        D. Purpose

14. The process of using one’s strength and time wisely to achieve more tasks is called _____.
A. Energy management
B. Time management
C. Money management
D. Resource control

15. Which of the following is NOT a guideline for energy management?
A. Sit while working
B. Adjust working height
C. Organize storage areas
D. Attempt to do too much

16. A device used for pureeing or blending ingredients is the _____.
A. Blender
B. Mortar and pestle
C. Rolling pin
D. Whisk

17. The best way to care for a pressure cooker is to _____.
A. Wash with warm soapy water
B. Rinse and dry before storing
C. Wrap immediately after use
D. Follow instructions for use

18. Which of the following is a large kitchen equipment?
A. Refrigerator
B. Frying pan
C. Mixing bowl
D. Mincer

19. Labour-saving devices are important because they _____.
A. Reduce boredom
B. Save time and energy
C. Create monotony of work
D. Increase stress

20. Which of the following utensils is most suitable for creaming butter and sugar when making cakes?
A. Spatula        B. Fork
C. Spoon          D. Whisk

21. Free time can be defined as _____.
A. Time not devoted to work or sleep
B. Time devoted to sleep
C. Time devoted to reading
D. Time spent eating

22. Time is a special resource that cannot be _____.
A. Stored        B. Borrowed
C. Used          D. Measured

23. Proper energy management helps to eliminate _____.
A. Hunger      B. Fatigue
C. Waste         D. Rest

24. Which of the following methods of cooking uses dry heat?
A. Steaming       B. Roasting
C. Boiling           D. Stewing

25. A balanced diet must contain all of the following EXCEPT _____.
A. Water            B. Vitamins
C. Colouring      D. Protein

26. The best method of preserving fruits at home is _____.
A. Canning
B. Sun drying
C. Smoking
D. Freezing

27. Which of the following kitchen equipment operates with electricity?
A. Wooden spoon
B. Pressure cooker
C. Electric blender
D. Colander

28. The part of the egg rich in protein is the _____.
A. Yolk       B. Albumen
C. Shell      D. Chalaza

29. What is the main nutrient supplied by cereals?
A. Fat
B. Carbohydrate
C. Protein
D. Vitamin

30. Which of these foods is a good source of iron?
A. Liver        B. Orange
C. Rice         D. Milk

31. Which of the following conditions results from deficiency of iodine?
A. Anaemia      B. Goitre
C. Rickets         D. Scurvy

32. The most suitable method of cooking tender vegetables is _____.
A. Steaming      B. Boiling
C. Frying           D. Grilling

33. The nutrient responsible for building and repairing body tissues is _____.
A. Protein
B. Fat
C. Mineral
D. Carbohydrate

34. Which of the following helps to prevent wastage of time and energy during cooking?
A. Good organization
B. Random selection of tools
C. Long conversations
D. Poor planning

35. Which of the following is NOT a type of convenience food?
A. Instant noodles
B. Canned soup
C. Fresh vegetables
D. Frozen fish

36. When using a refrigerator, perishable foods should be kept _____.
A. At the top shelf
B. At room temperature
C. In the freezer compartment
D. Near the door

37. The best way to avoid food poisoning is to _____.
A. Eat fast
B. Cook food thoroughly
C. Eat at night
D. Store leftovers uncovered

38. Which of these is a good personal hygiene practice?
A. Wearing dirty aprons
B. Washing hands before handling food
C. Using unclean utensils
D. Cooking with long nails

39. The most economical method of cooking tough meat is _____.
A. Boiling          B. Frying
C. Steaming      D. Roasting

40. Which of the following is an example of moist-heat cooking?
A. Stewing        B. Baking
C. Grilling         D. Roasting

41. The function of vitamins in the body is to _____.
A. Provide warmth
B. Regulate body processes
C. Build muscles
D. Supply energy

42. Which of these is NOT a function of water in the body?
A. Regulation of temperature
B. Aiding digestion
C. Providing energy
D. Transporting nutrients

43. The nutrient that provides the highest amount of energy is _____.
A. Carbohydrate
B. Fat
C. Protein
D. Mineral

44. A person who does not include animal products in his diet is called a _____.
A. Vegetarian
B. Vegan
C. Carnivore
D. Omnivore

45. Which of the following is a by-product of milk?
A. Butter
B. Cocoa
C. Wheat flour
D. Sugar

46. Food spoilage can be caused by _____.
A. Microorganisms
B. Colouring agents
C. Cooking
D. Freezing

47. Which of these kitchen practices helps to conserve fuel?
A. Covering pots when cooking
B. Leaving burners open
C. Cooking large quantities slowly
D. Reheating food many times

48. Which of the following should be done first when using a gas cooker?
A. Light the match
B. Turn on the gas
C. Wipe the stove
D. Clean the pot

49. Which of the following nutrients helps to prevent constipation?
A. Fibre              B. Fat
C. Vitamin D      D. Calcium

50. Which of these is NOT a factor to consider when planning family meals?
A. Nutritional needs
B. Family size
C. Family colour
D. Income

51. Which of these tools is used to remove liquid from solid food?
A. Colander      B. Grater
C. Whisk           D. Peeler

52. The best way to thaw frozen meat is to _____.
A. Soak it in warm water
B. Leave it in the refrigerator
C. Place it under the sun
D. Put it near fire

53. Which of these kitchen tools is used for mixing dry ingredients?
A. Wooden spoon
B. Blender
C. Whisk
D. Knife

54. The nutrient that helps in blood formation is _____.
A. Iron              B. Calcium
C. Vitamin C     D. Potassium

55. Which of these is the safest way to clean electrical appliances?
A. Unplug before cleaning
B. Use wet hands
C. Spray water directly
D. Immerse in water

56. The main purpose of food preservation is to _____.
A. Change taste
B. Extend shelf life
C. Waste less food
D. Increase labour

57. Which of the following is NOT a dry-heat cooking method?
A. Frying        B. Boiling
C. Grilling       D. Baking

58. The kitchen floor should always be kept _____.
A. Wet
B. Dry and clean
C. Greasy
D. Covered with mats

59. Which of these utensils is used for measuring dry ingredients accurately?
A. Measuring cup
B. Mixing bowl
C. Saucepan
D. Knife

60. Which of these nutrients helps in building strong bones and teeth?
A. Calcium      B. Iron
C. Iodine         D. Vitamin C

SECTION B: Essay / Theory

INSTRUCTION – Answer only five (5) questions in this section.

1. List and explain five factors to consider when choosing labour-saving devices.

2. State five importance of time management in home and food preparation.

3. List any five labour-saving devices used in food preparation and state one use of each.

4. Highlight five importance of labour-saving devices in the home.

5. Explain five guidelines for maintaining good kitchen hygiene.

6. Mention five causes of food spoilage and describe how each can be prevented.

7. Outline five safety precautions that should be observed when using electrical appliances in the kitchen.

Remember to use the comments sections if you have questions, and don’t forget to join our Free Online Tutorial Classes on YouTube. (Subscribe to the Channel)

Answers to Foods and Nutrition Exam Questions for SS2 First Term

Answers to Section A (Objective Test)

The following table gives the correct answers to the objective section of Foods and Nutrition exam questions for SS2 First term. If you are using a mobile device, hold the table and scroll to the right or left for a complete view.

So here you have the answers to the objective section of Foods and Nutrition Exam Questions for SS2 First term. Use the comments section to let me know if you have any questions you would want me to clarify or discuss further.

Answers to Section B (Theory)

1. List and explain five factors to consider when choosing labour-saving devices.

(a) Cost: The device should be affordable and within the family’s budget.
(b) Durability: Choose devices that are strong and can last for a long time.
(c) Ease of operation: The device should be simple to use and maintain.
(d) Availability of spare parts: Spare parts should be easy to find in case repairs are needed.
(e) Power source: Consider whether the device uses electricity, gas, or manual energy and if such power sources are readily available.

2. State five importance of time management in home and food preparation.

(a) It helps to avoid wastage of time and energy.
(b) It ensures that meals are prepared and served at the right time.
(c) It allows better organization and coordination of household tasks.
(d) It reduces stress and fatigue during food preparation.
(e) It increases productivity and efficiency in the home.

3. List any five labour-saving devices used in food preparation and state one use of each.

(a) Blender: Used for blending fruits and vegetables into smoothies or purees.
(b) Electric kettle: Used for boiling water quickly.
(c) Microwave oven: Used for heating and cooking food.
(d) Food processor: Used for chopping, slicing, and grating ingredients.
(e) Refrigerator: Used for preserving food and keeping it fresh.

4. Highlight five importance of labour-saving devices in the home.

(a) They save time and energy during housework.
(b) They make work easier and faster.
(c) They promote efficiency and accuracy in food preparation.
(d) They help reduce physical stress and fatigue.
(e) They encourage cleanliness and orderliness in the kitchen.

5. Explain five guidelines for maintaining good kitchen hygiene.

(a) Wash hands thoroughly before and after handling food.
(b) Clean kitchen surfaces, utensils, and equipment regularly.
(c) Keep raw and cooked foods separately to avoid cross-contamination.
(d) Dispose of kitchen waste properly and promptly.
(e) Ensure proper ventilation and lighting in the kitchen to prevent dampness and odours.

6. Mention five causes of food spoilage and describe how each can be prevented.

(a) Bacteria: Caused by improper storage; prevent by refrigerating or cooking food properly.
(b) Moulds: Caused by damp conditions; prevent by keeping food dry and covered.
(c) Enzyme action: Natural breakdown of food; prevent by blanching or refrigeration.
(d) Insects and pests: Caused by poor storage; prevent by sealing food containers tightly.
(e) Oxidation: Caused by exposure to air; prevent by covering or sealing food properly.

7. Outline five safety precautions that should be observed when using electrical appliances in the kitchen.

(a) Do not operate electrical appliances with wet hands.
(b) Always switch off and unplug appliances after use.
(c) Keep electrical cords away from hot surfaces or water.
(d) Do not overload electrical sockets to avoid short circuits.
(e) Follow the manufacturer’s instructions when using the appliance.

Read Also: Food and Nutrition Exam Questions For SS3 First Term

How to Pass Foods and Nutrition Exam Questions for SS2 First Term

Passing your Foods and Nutrition exam questions for SS2 First term requires a combination of preparation, understanding, and strategy. Here are actionable tips to help you excel:

1. Know the syllabus

• Get the list of topics for SS2 First Term. Cover each topic one by one.
• Focus on common areas: nutrition, food groups, methods of cooking, food hygiene, preservation, equipment and time/energy management.

2. Make a simple study plan

• Divide topics across the week. Study one or two topics each day.
• Set short goals: read, take notes, solve one past question set.
• Allow time for revision before the exam.

3. Use past questions

• Practice past objective and essay questions under timed conditions.
• Mark your answers and learn from mistakes.
• Past questions show the style and words examiners like.

4. Learn key facts and definitions

• Memorise important definitions: nutrients, food groups, and common cooking methods.
• Remember functions of nutrients and signs of deficiency.
• Keep short notes or flashcards for quick review.

5. Practice practical and theory links

• Relate practical tasks (e.g., preserving, hygiene steps) to theory questions.
• Show clear steps in answers for process questions: list, explain, give examples.

6. Master exam technique

• Read questions carefully. Underline action words like “state”, “explain”, “list”.
• Answer what is asked. Do not write extra unrelated points.
• For essays, use short paragraphs and number points when needed.
• For objective tests, eliminate wrong options first, then pick the best answer.

7. Time management in the exam

• Spend the right time on each section. Do easy questions first.
• If stuck, move on and return later.
• Keep 5–10 minutes at the end to check your answers.

8. Keep neat and clear answers

• Write legibly. Examiners give marks for clear presentation.
• Use headings or numbers for long answers.
• Give examples where appropriate.

9. Take care of yourself before the exam

• Sleep well the night before. Eat a healthy breakfast on exam day.
• Arrive early and stay calm.

10. Simple revision timetable (2 weeks)

• Week 1: Read all topics once. Make short notes and flashcards.
• Week 2: Practice past questions and time yourself. Revise weak areas.

It’s a wrap!

If you need more clarification on SS2 First Term Questions on Foods and Nutrition, you can use the comments box below. We’ll be there to answer you asap. Don’t forget to join our Free Online Tutorial Classes on YouTube. (Subscribe to the Channel)

Best wishes..