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 SS3 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)
Table of Contents
Introduction to Foods and Nutrition as a School Subject
Before we venture into Past Foods and Nutrition Exam Questions for SS3 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 SS3 Second Term
Foods and Nutrition Exam Questions for SS3 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 SS3 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. Meals planned for an Ovo-vegetarian should contain ______
A. Beef B. Chicken
C. Egg D. Milk
E. Pork
2. Which of the following group of people should NOT be served calorie dense meals?
A. Adolescent boys
B. Manual workers
C. Obese workers
D. Lactating mother
E. Toddler
3. An individually priced meal is popularly known as ______ menu?
A. continental B. functional
C. a la carte D. special
E. table d’hôtel
4. The container for holding salt and pepper on a guest table is ______
A. condiment set
B. cruel set
C. pepper holder
D. spice set
E. salt cellar
5. The most suitable cooking method for the aged is ______
A. boiling B. steaming
C. roasting D. frying
E. braising
6. Pressure cooker is used for cooking beans in order to save time and ______
A. flavour B. fuel
C. food D. money
E. nutrient
7. Guests are usually presented ______ by the waiter after consuming their meals for payment
A. cards B. bills
C. checks D. cheques
E. dockets
8. Which of the following drinks is an alcoholic beverage?
A. Brandy B. Lemonade
C. Squashes D. Tea
E. Yoghurt
9. The two main types of wine are red and ______
A. white B. champagne
C. blue D. cherry
E. cocktail
10. During table service, the first item a waiter should present to the guest is ______
A. menu card
B. joint knife
C. service salver
D. side plate
E. wine glass
11. Which of the following drinks is produced from fermentation of freshly gathered grapes
A. wine B. Bear
C. Cedar D. Gin
E. Liqueur
12. Riboflavin is one of the “B” group of vitamin popularly known as
A. B2 B. B1
C. B3 D. B6
E. B12
13. Which of the following is the last step to take by a cook during food production?
A. Clean-up the working material
B. clean the work area
C. plan the order of work
D. purchase food ingredients
14. Tapioca is a food product made from ______
A. cassava B. beans
C. millet D. potatoes
E. yam
15. The term “rubbing –in” in cake making involves mixing fat and ______
A. sugar B. milk
C. water D. flour
E. egg
16. Table flat wares refers to all forms of spoons and ______
A. fork B. jugs
C. cups D. plates
E. teapots
17. The immediate treatment given to an injured person before going to the hospital is known as ______ aid
A. first B. emergency
C. economic D. local
E. medical
18. The term “Cater” in catering means to ______
A. provide B. satisfy
C. give D. feed
E. care
The diagrams are signs found on hazardous substances used in the hospitality industry. Study them and answer questions 19 – 23.
19. The signs labelled i to iv are classified as ______
A. regulatory signs
B. emergency signs
C. second aid signs
D. safety signs
20. The appropriate colour for the signs illustrated is ______
A. yellow B. green
C. blue D. red
21. A chemical substance that could lead to death if ingested will carry the sign labelled ______
A. i B. iii
C. iii D. iv
22. The appropriate sign for detergents and disinfectant that are hazardous to health is labelled
A. iv B. iii
C. ii D. i
23. The sign labelled ______ can be seen at fuel and gas stations
A. iii B. i
C. iv D. ii
24. Bacon is cured meat of a ______
A. dog B. lamb
C. pig D. goat
25. The sparkling wine that is most famous is ______
A. sherry
B. dubonnet
C. champagne
D. chamberyzette
26. The most useful form of general purpose fire fighting equipment is ______
A. dry power
B. wet chemical
C. water type
D. carbon dioxide
27. The purpose of chilling food is to ______
A. increase nutrients
B. improve the colour
C. prolong shelf life
D. improve taste
28. The beverage known as spirit is usually found in the ______
A. kitchen B. reception
C. bar D. laundry
Choose from the options lettered A to D the most appropriate cooking method of preparing the food substances / dishes listed in the table below
A. Frying
B. Boiling
C. Steaming
D. Baking
| Food Substances/Dishes | Cooking Method | |
| 29. | Sliced ripe plantain | |
| 30. | Corn on the cob | |
| 31. | Moi-moi | |
| 32. | Chicken envelop | |
| 33. | Italian pizza |
34. Finger foods are most appropriate for ______ party
A. birthday
B. buffet
C. engagement
D. graduation
E. cocktail
35. Which of the following is the effect of moist heat on starch
A. Caramelisation B. Hydrolysis
C. Texturisation D. Toughening
E. Gelatinisation
36. Foodstuffs are classified into perishable and non-perishable based on their ______ content
A. fat B. protein
C. sugar D. vitamin
E. water
37. The information an individual needs about goods and services is provided through ______ Education
A. craft B. hygiene
C. nutrition D. safety
E. consumer
38. Drinks suitable for children picnic parties should be ______
A. detoxifying B. intoxicating
C. nourishing D. stimulating
E. energising
39. Caffeine is a mild stimulant present in ______
A. beer B. rum
C. spirit D. wine
E. coffee
40. Flatulence is common associated with the consumption of ______
A. beans B. oats
C. orange D. wheat
E. yam
41. Dark leafy vegetables get their green colour from ______
A. chlorophyll B. flavonoid
C. lycopene D. carotene
E. steroid
42. The process that is used in souring milk is ______
A. fermentation
B. dehydration
C. homogenisation
D. pasteurisation
E. sterilisation
43. Lumps in the flour can be separated by the use of ______
A. sieve B. whisk
C. muslin D. dredger
E. colander
44. Aluminium foil as a kitchen stationary is used to ______
A. mould food into shape
B. lift pots from the stove
C. hold ingredients before mixing
D. cover pan while baking
E. create decorations on festive cakes
45. Keeping the nails trimmed while preparing meals helps to ______
A. curb contamination
B. improve appearance of the chef
C. improve skills of the cook
D. make work in the kitchen easy
E. reduce time spent on cooking
46. The first action to be taken on a burn injury is to ______
A. administer an analgesic
B. apply petroleum jelly on the affected part
C. cover with bandage
D. dip affected part in cold water
E. peel off the blister
47. What is the caloric value of a grams of fat?
A. 9Kcal B. 36 kcal
C. 90 Kcal D. 81 Kcal
E. 117 Kcal
48. Which of the following symptoms is experienced by a person who is deficient in vitamin D?
A. Excessive bleeding
B. Mental disorder
C. Shortness of breath
D. Fragile bone
E. Swelling of joint
49. Watery stool can be symptom of ______
A. Asthma B. Colic
C. Malaria D. Diarrhoea
E. Typhoid
50. In a strict vegetarian diet, the protein supply is mainly from ______
A. Cereals B. Fruits
C. Oils D. Pulses
E. Vegetables
51. The purpose of measuring food ingredients is for ______
A. budgeting B. fortification
C. sorting D. planning
E. standardisation
52. Food commodity used to tender vegetables when making salad is ______
A. honey B. vinegar
C. oil D. salt
53. When buying ______, the legs should be smooth with small scales and spurs.
A. cows B. chickens
C. crabs D. goat
E. pork
54. Accident commonly encountered by caterers in the kitchen is ______
A. electric shock
B. cuts
C. fainting
D. fractures
E. nose bleeding
55. Catering originally came into being in order to ______
A. maximise profit
B. provide food for travellers
C. provide meals at wedding
D. reduce unemployment
E. satisfy guests
56. The act of doing what gives you joy when you are not at work or studying is called ______
A. catering B. entertainment
C. leisure D. tourism
57. Fire outbreak occur in the presence of fuel, heat and ______
A. carbon dioxide
B. iron
C. magnesium
D. oxygen
E. sunlight
58. Class A fire outbreak involves ______
A. gas
B. paint
C. electricity
D. paper
59. The act placing a “NO SMOKING” sign in public areas is to ______
A. prevent smoke smell
B. stop the habit
C. reduce public smoking
D. prevent fire hazard
60. Which type of milk is used as alternative when planning meal for strict vegetarian?
A. condensed B. evaporated
C. pasteurized D. soy
SECTION B: Essay / Theory
INSTRUCTION – Answer all questions in this section.
1. A booking has been made to use your restaurant to entertain the traditional ruler of a neighbouring town and the ruler of your community after a town hall meeting
You are to:
a. Plan and prepare a three-course lunch for the two at a given selling price, bearing in mind your 60% gross profit margin operational coast
b. Set a Table d’hôtel cover for two using family service method
c. Serve along with a chilled lemon-based drink from bar
2. The pie chart below represent a family budget
a. If the net income is ₦15,000.00, how much was spent in food
b. From the chat above, what is the percentage of the net income allocated to basic needs?
c. You offered a guest 15% discount on full banquet worth of ₦300.00. How much do you expect the quest to pay?
3. Your uncle recently visited a hospital, and the doctor told him that his BMI is 31-27
a. What is BMI?
b. List any (4) four factors that could contribute to that
c. Suggest at least (4) four guidelines to help him out of the situation.
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 SS3 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 SS3 Second term. If you are using a mobile device, hold the table and scroll to the right or left for a complete view.
| Q.No | Ans | Q.No | Ans | Q.No | Ans |
|---|---|---|---|---|---|
| 1 | C | 21 | D | 41 | A |
| 2 | C | 22 | B | 42 | A |
| 3 | C | 23 | D | 43 | A |
| 4 | A | 24 | C | 44 | D |
| 5 | B | 25 | C | 45 | A |
| 6 | B | 26 | C | 46 | D |
| 7 | B | 27 | C | 47 | A |
| 8 | A | 28 | C | 48 | D |
| 9 | A | 29 | A | 49 | D |
| 10 | A | 30 | B | 50 | D |
| 11 | A | 31 | C | 51 | E |
| 12 | A | 32 | D | 52 | B |
| 13 | B | 33 | D | 53 | B |
| 14 | A | 34 | E | 54 | B |
| 15 | D | 35 | E | 55 | B |
| 16 | A | 36 | E | 56 | C |
| 17 | A | 37 | E | 57 | D |
| 18 | A | 38 | C | 58 | D |
| 19 | D | 39 | E | 59 | D |
| 20 | D | 40 | A | 60 | D |
So here you have the answers to the objective section of Foods and Nutrition Exam Questions for SS3 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. a. Three-course lunch plan (with 60% gross profit margin):
Menu
Starter: Cream of chicken soup with bread rolls
Main Course: Jollof rice, grilled chicken, fried plantain, mixed vegetable salad
Dessert: Fruit salad with custard
Costing and Pricing
Assume total cost of production = ₦4,000
Gross profit = 60% of selling price
Let selling price = X
Cost = 40% of selling price
₦4,000 = 40% of X → X = ₦10,000
Selling price = ₦10,000
b. Table d’hôtel cover for two (family service):
– Table covered with clean tablecloth
– Two covers (plates, cutlery, napkins properly folded)
– Water glasses and wine glasses set
– Serving dishes placed at the center for sharing (family style)
– Condiment set (salt, pepper, sauces)
– Side plates and serving spoons provided
c. Service with chilled lemon-based drink:
– Prepare fresh lemon drink (lemon juice, water, sugar)
– Chill properly before service
– Serve in clean glasses from the bar
– Present politely to guests before or alongside the meal
2. a. Amount spent on food:
From the pie chart, food = 30%
30% of ₦15,000 = ₦4,500
Amount spent on food = ₦4,500
b. Percentage allocated to basic needs:
Basic needs include food, shelter, clothing
Food (30%) + Shelter (25%) + Clothing (10%) = 65%
Percentage for basic needs = 65%
c. Discount calculation:
15% of ₦300 = ₦45
Amount to be paid = ₦300 − ₦45 = ₦255
Guest pays ₦255
3. a. Meaning of BMI:
BMI (Body Mass Index) is a measure used to determine whether a person has a healthy body weight in relation to their height.
b. Four factors contributing to high BMI:
– Excessive intake of fatty and sugary foods
– Lack of physical exercise
– Overeating
– Sedentary lifestyle (little movement)
c. Four guidelines to reduce BMI:
– Eat balanced diet with more fruits and vegetables
– Reduce intake of fatty and sugary foods
– Engage in regular physical exercise
– Control portion sizes and avoid overeating
How to Pass Foods and Nutrition Exam Questions for SS3 Second Term
Passing your Foods and Nutrition exam questions for SS3 Second term requires a combination of preparation, understanding, and strategy. Here are actionable tips to help you excel:
1. Know Your Topics Well
Start by going through your scheme of work and class notes. Pay close attention to topics like nutrients, meal planning, cooking methods, food preservation, and kitchen safety. These areas carry many marks, so don’t treat them lightly.
2. Understand, Then Memorize
Do not rush to cram definitions. First, understand what each concept means. For example, if you understand why protein is important, you will easily remember its functions and sources.
3. Practice Past Questions
This is one of the smartest ways to prepare. Past questions help you know how examiners set questions. Practice both objective and theory. You will begin to notice repeated patterns.
4. Learn Proper Answering Technique
In objective questions, read carefully before choosing your answer. Avoid guessing blindly. In essay questions, be direct. If asked to list, list. If asked to explain, give clear and simple explanations. Use bullet points where necessary.
5. Focus on Calculations and Food Costing
Be ready for questions involving budgeting, profit margin, and percentage calculations. Practice how to solve them step by step so you don’t get confused during the exam.
6. Pay Attention to Practical Aspects
Foods and Nutrition is not only theory. Learn how to set a table, plan a menu, and identify kitchen equipment. Even if you cannot practice physically, picture it in your mind.
7. Revise Regularly
Do not wait until exams are close. Read a little every day. Make short notes for quick revision. The more you revise, the more confident you become.
8. Stay Calm and Confident
On the exam day, relax your mind. Start with the questions you understand well. Manage your time so you can answer all questions.
Final Words
If you study with understanding, practice consistently, and approach the exam with confidence, Foods and Nutrition will become one of your best subjects. Prepare well, and you will see the result.
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