Foods and Nutrition Exam Questions for SS2 Second 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 Second 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 Second 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 Second Term

Foods and Nutrition Exam Questions for SS2 Second 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 Second Term Exam Past Questions made available to assist students in their revision for 2nd 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. The substances that produce gas in the flour mixture is called
(a) Ascorbic acid
(b) Tartaric acid
(c) gluten
(d) leaving agents

2. When cake is too near to the oven it could cause ____?
(a) cake to rise unevenly
(b) cake sink
(c) cake rise to peak
(d) cake top to crack badly

3. Foods that are chilled include ____ and ____
(a) fish & meat
(b) juice & drink
(c) fruits & vegetables
(d) cooked food & pastries

4. Using the hand to work dough is referred to as ____
(a) creaming      (b) folding
(c) rolling           (d) kneading

5. Increase in the consumption of food rich in fiber is recommendable for someone suffering from ____
(a) brain tumor
(b) skin disorder
(c) loss of appetite
(d) digestive problem

6. Which of the following fresh foods has lowest shelf-life ____
(a) egg                 (b) fish
(c) pineapple        (d) cabbage

7. The accumulation of fluid in the body tissue is called ____
(a) anorexia         (b) dermatitis
(c) dementia        (d) oedema

8. Which of the following is a step in bread making?
(a) creaming         (b) mincing
(c) shredding        (d) proffing

9. When icing sugar is bought and stored for a long time it ____
(a) melts
(b) absorbs moisture from the air and become hard
(c) evaporates gradually
(d) it changes colour

10. Those foods that begins to deteriorate almost immediately unless preserved is simply known as ____
(a) dry stores
(b) low moisture foods
(c) semi perishable food
(d) none of the above

11. Fruits that should not be stored in the refrigerator includes ____
(a) paw-paw       (b) mango
(c) apple             (d) banana

12. Semi-perishable foods are also called ____
(a) perishable food
(b) inter mediate moisture food
(c) non-perishable food
(d) low moisture food

13. Palm oil is an example of ____
(a) highly perishable
(b) perishable
(c) semi-perishable
(d) non-perishable

14. Herbs are just ____
(a) roots of plants
(b) barks of plants
(c) seeds of plants
(d) leaves of plant

15. Which of the following is an example of herb ____
(a) ginger
(b) bitter leave
(c) African nutmeg
(d) garlic

16. Which of the following is best used for after birth dishes
(a) Rosemary        (b) Essences
(c) Ukpotoro         (d) Uda

17. Which of these is strong antidote for menstrual cramps
(a) black jack
(b) uziza leave
(c) African nutmeg
(d) ginger

18. Scent leaf is also called ____
(a) sesame leave
(b) basil leave
(c) African lemon grass
(d) utazi leave

19. Moulds grow on ____
(a) dried cereals
(b) fresh chicken
(c) sugar
(d) vegetables heaped together

20. Which of the following is a method of preserving food
(a) solar dying
(b) canning
(c) application of high temperature
(d) all of the above

21. Burn due to lifting hot vessels in the kitchen can be prevented by using ____
(a) gloves
(b) apron
(c) flat shoes
(d) nose muff

22. The orange coloured pigment found in deep yellow vegetables which can be converted to vitamin A in the human body is called ____
(a) carotene
(b) concentration
(c) anthocyanin
(d) biolin

23. The process by which virtually all the water content of a food is removed is known as ____
(a) desiccation
(b) concentration
(c) dehydration
(d) low temperature drying

24. Flours produced from staple foods such as yam, cassava, plantain etc. are known as ____
(a) non-wheat flour
(b) soft wheat flour
(c) staple flour
(d) semolins

25. In freezing, the food is kept at temperature between ____
(a) 0’c          (b) 212’f
(c) 50’c        (d) 100’c

26. When a bowl of garri or cooked rice is left for about 2 or 3days, ____ starts to grow in it
(a) moulds           (b) yeast
(c) enzymes         (d) virus

27. Another name for all-purpose flour is ____
(a) family flour
(b) composite flour
(c) pastry flour
(a) non-wheat flour

28. Palm wine is able to act as a raising agent because it contains
(a) sugar         (b) steam
(c) yeast          (d) alcohol

29. Insufficient raising agent can cause one of the following in cake making
(a) lack of volume
(b) over-risen product
(c) bitter taste
(d) poor colour and flavor

30. Bacteria lives and flourish mostly on ____
(a) carbohydrates matters
(b) mineral matters
(c) protein matters
(d) vitamin matters

31. The scientific name for yeast is ____
(a) saccharomyces
(b) celenium chromium
(c) challanza
(d) tartaric acid

32. Hot water lacks ____
(a) oxygen          (b) hydrogen
(c) nitrogen        (d) energy

33. The unpleasant soapy-flavour in cake is as a result of ____
(a) less yeast
(b) less air
(c) too much of bicarbonate of soda
(d) too much of baking powder

34. One unique thing about gas is that
(a) gas expands when heated
(b) gas is highly inflammable
(c) gas is important for baked products
(d) gas is used for baking cakes

35. Which one of the following conditions favours the growth of yeast cell
(a) sugar        (b) acid
(c) salt           (d) oxygen

36. Which one the following is the major cause of the food spoilage
(a) bacteria
(b) dirty-environment
(c) micro-organism
(d) virus and bacteria

37. Curry powder is produced from ____
(a) mixed spices
(b) curry leaves
(c) turmeric
(d) herbs

38. When ____ is roasted over a flame it drives mosquitoes away
(a) scent leaves
(b) utazi leave
(c) curry leave
(d) lemon grass

39. ____ grows in cluster of about twenty or thirty
(a) African black pepper
(b) African nutmeg
(c) ukpotoro
(d) uda

40. Which one of these pepper is not hot at all
(a) green pepper
(b) ata rodo
(c) chilli pepper
(d) yellow pepper

41. The best method for storing onion is to ____
(a) keep it in the lower part of the refrigerator
(b) spread in a dry airy place
(c) wrap and store in freezer
(d) pack in bags

42. The process of grinding wheat to obtain the fine powder is called ____
(a) extraction rate
(b) milling
(c) endosperm
(d) instant blending

43. The type of flour which contain salt and the ingredients of baking powder is called ____
(a) composite flour
(b) self-rising flour
(c) all-purpose flour
(d) hard wheat flour

44. All herbs and spice are obtained from ____
(a) living organize
(b) plant
(c) edible chemical mixture
(d) Nigeria culinary

45. African nutmeg has ____ as the Igbo name
(a) Okpei          (b) Ehuru
(c) Ogiri            (d) Uziza

46. Rosemary is a type of foreign spices used for ____
(a) preserving dishes
(b) flavouring dishes
(c) garnishing dishes
(d) improving colour in dishes

47. Juice from ____ is used as remedy to cures stomach-ache, diabetes and loss of memory
(a) ginger
(b) bitter leaf
(c) African lemon grass
(d) paw-paw leaf

48. Insomnia simply means ____
(a) fatigue
(b) sleeplessness
(c) intestinal worm
(d) epilepsy

49. Which of these rice is Ofada rice
(a) foreign rice
(b) local rice
(c) polished rice
(d) brown rice

50. Fruit contain carbohydrates in the form of ____
(a) vitamin          (b) water
(c) nutrients        (d) sugar

51. Another name for hard fruits are ____
(a) citrus          (b) apricot
(c) berry          (d) drup

52. ____ has placenta as one of its parts
(a) cashew         (b) mango
(c) pawpaw        (d) orange

53. What is the Igbo name for benny seed
(a) egusi           (b) Ogbono
(c) akparata      (d) isisa

54. Which of the following additives gives distinctive taste and aroma to food?
(a) colouring        (b) preservative
(c) thickener         (d) flavouring

55. Carimpari (Zobo flavor) has ____ as the English name
(a) apricot
(b) drup
(c) sesame seed
(d) clove

56. Banana has ____ as the botanical name
(a) zea may
(b) ananas
(c) musa
(d) oryzae sativa

57. What do you use as a thickener for white sauces
(a) wheat flour
(b) bean flour
(c) corn flour
(d) Bambara flour

58. ____ is an example of pasta
(a) millet              (b) wheat
(c) spaghetti        (d) legumes

59. Which season of the year is apple in abundance
(a) Dry season
(b) Rainy season
(c) all year round
(d) harmattan season only

60. Garlic is also called ____
(a) second onion
(b) herbs
(c) wonder drug
(d) all-purpose drug

SECTION B: Essay / Theory

INSTRUCTION – Answer all questions in this section.

1. Write a NOTE of not less than 20 lines on your defence topic.

2. Write the; Recipe, Quantity and Method of making ONE(1) of the following cakes
a. Coconut cake
b. Chocolate cake
c. Sponge cake
d. Red velvet cake

3. a. What is food additive?
b. State types of food additive.
c. Give at least 3 examples of each of types mentioned.

4. State the nutritional and medicinal value of the following;
a. Onion
b. Ginger
c. Basil

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 Second 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 Second 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 Second term. Use the comments section to let me know if you have any question you would want me to clarify or discuss further.

Answers to Section B (Theory)

1. NOTE ON ONION

Onion is a bulb vegetable widely used in cooking all over the world. It belongs to the allium family, which also includes garlic and leeks. Onion has a strong smell and a sharp taste when raw, but becomes sweet when cooked. It is used for seasoning soups, stews, sauces, and many local dishes.

Onions are rich in vitamins such as vitamin C and B-complex, as well as minerals like potassium and calcium. They also contain antioxidants which help protect the body from diseases. Onion can be eaten raw in salads or cooked in various meals.

In food preparation, onions improve flavour, aroma, and taste. They can be chopped, sliced, or blended depending on the dish. Onions also help in digestion and stimulate appetite.

Medicinally, onion is used to treat cough, cold, and infections. It has antibacterial properties and can help reduce blood pressure. Onion juice is sometimes applied to wounds to prevent infection.

Onions should be stored in a cool, dry, and well-ventilated place to prevent spoilage. Proper storage increases their shelf life.

2. RECIPES, QUANTITY AND METHOD OF MAKING CAKES

(a) Coconut Cake

Ingredients/Quantity: Flour (2 cups), butter (200g), sugar (1 cup), eggs (3), grated coconut (1 cup), baking powder (1 tsp), milk (½ cup), flavouring.

Method: Cream butter and sugar until light. Add eggs one at a time. Mix flour and baking powder, then add gradually. Add milk and coconut. Pour into greased pan and bake in a moderate oven until done.

(b) Chocolate Cake

Ingredients/Quantity: Flour (2 cups), cocoa powder (½ cup), butter (200g), sugar (1 cup), eggs (3), baking powder (1 tsp), milk (½ cup).

Method: Cream butter and sugar. Add eggs. Sift flour, cocoa, and baking powder together. Fold into mixture. Add milk, mix well, pour into pan and bake.

(c) Sponge Cake

Ingredients/Quantity: Flour (1 cup), sugar (1 cup), eggs (4), baking powder (½ tsp), flavouring.

Method: Beat eggs and sugar until thick and fluffy. Fold in flour and baking powder gently. Pour into greased pan and bake immediately.

(d) Red Velvet Cake

Ingredients/Quantity: Flour (2 cups), sugar (1½ cups), butter (200g), eggs (3), cocoa powder (2 tbsp), red colouring, baking powder (1 tsp), milk (1 cup).

Method: Cream butter and sugar. Add eggs. Mix flour, cocoa, and baking powder. Add gradually with milk. Add red colouring. Pour into pan and bake until done.

3. FOOD ADDITIVES

(a) What is food additive?

Food additives are substances added to food to improve its taste, appearance, texture, and shelf life.

(b) Types of food additives:

• Preservatives
• Colouring agents
• Flavouring agents
• Sweeteners
• Emulsifiers/Thickeners

(c) Examples:

• Preservatives: Salt, sugar, vinegar
• Colouring agents: Caramel, tartrazine, annatto
• Flavouring agents: Vanilla, spices, onion
• Sweeteners: Sugar, honey, saccharin
• Thickeners: Cornflour, gelatin, starch

4. NUTRITIONAL AND MEDICINAL VALUE

(a) Onion

• Rich in vitamin C and antioxidants
• Boosts immunity
• Helps reduce blood pressure
• Used to treat cough and cold

(b) Ginger

• Contains vitamins and minerals
• Aids digestion
• Relieves nausea and vomiting
• Used to treat colds and inflammation

(c) Basil

• Rich in vitamins A, C, and K
• Improves digestion
• Has antibacterial properties
• Helps relieve stress and respiratory issues

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

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

1. Know Your Syllabus and Key Topics

Start by identifying the major topics for second term. These often include food additives, cake making, herbs and spices, food preservation, and nutritional values of foods. Focus more on areas your teacher has emphasized in class.

2. Understand, Don’t Just Memorize

Foods and Nutrition requires understanding. For example, don’t just memorize “food additives”; understand why they are added and their types. When you understand, you can answer both objective and theory questions with confidence.

3. Master Definitions and Examples

Many questions test your knowledge of definitions and examples. Be clear about terms like preservatives, flavouring agents, perishable foods, and emulsifiers. Always attach at least two or three examples to each term.

4. Practice Recipes and Methods

Questions on cake making are very common. Learn the ingredients, quantities, and step-by-step methods for cakes like sponge cake, coconut cake, and chocolate cake. Write them out repeatedly until you can recall them easily.

5. Study Nutritional and Medicinal Values

Pay attention to common foods like onion, ginger, and basil. Know their nutrients and health benefits. These questions are easy marks if you prepare well.

6. Practice Past Questions

Past questions will expose you to the exam pattern. Practice both objective and theory questions. Time yourself and mark your answers. This will help you improve speed and accuracy.

7. Learn Proper Presentation for Theory

In theory questions, write in clear points. Use headings, short paragraphs, and simple language. Avoid unnecessary stories—go straight to the point.

8. Revise Regularly

Do not wait till exam week. Read a little every day. Revision helps you retain information and builds confidence.

9. Stay Healthy and Focused

Eat well, rest properly, and avoid distractions. A healthy body supports a sharp mind.

10. Believe in Yourself

Confidence matters. Go into the exam hall with a positive mindset. Remind yourself that you have prepared well and you can succeed.

Success in Foods and Nutrition is achievable. Stay consistent, stay focused, and give your best effort. Your result will speak for you.