ANSWER ALL THE QUESTIONS FROM THIS SECTION

1. The steps taken to improve one’s lifestyle 10. The state in which food has gone bad and
physically, mentally, and social wellbeing is usually dangerous to eat is
is…………… A. Food spoilage
A. staying healthy B. Food hygiene
B. healthy living C. Healthy food
C. good sanitation 11. Which of the following are types of food
2. Which of the following is one of the causes of spoilage?
not taking good care of one’s body? I. Mould, bad smell, foam, change in colour
A. keeping the environment clean II. Bacteria, mould, change in colour, foam
B. Poor sanitation III. Foam, bacteria, change in colour
C. contract diseases and fall ill A. I, II, III
3. Which of the following materials can be used B. II, III
for improving personal hygiene? C. I only
A. soap, brush and sponge 12. One of the causes of food spoilage
B. water is…………
C. bathing twice a day A. insect, pests and rodent
4. Conditions and measures needed to ensure B. change in colour
safety of food from production to consumption C. Bad smell
is 13. The following are some of the reasons
A. food health for preserving food except…….
B. food hygiene A. Drying
C. personal hygiene B. To make it last longer
5. Injuries that occur in the workshop C. To save money
unexpectedly is…………. 14. Which of the following is not one of the
A. falling method of preserving food.
B. Fracture A. Drying
C. accident B. Freezing
6. The following are types of accidents except C. bacteria
A. cuts 15. The means of making sure that possible
B. wearing safety clothes causes of accident are removed is……..
C. explosions A. Safety food
7. Which of the following is one of B. safety in the workshop,
the causes of accidents 16. The following are some of the ways of
A Wearing protective clothes preventing accident in the workshop
B. wet and slippery floors except……..
C. Use well sharpened knives A. using the correct cutlery set
8. One of the ways of preventing B. use the correct tool
accidents in the workshop is C. use dry cloth to hold hot pan
A. Working in a dirty environment 17. The following are type of pollution except
B. using sharp knives A. Air pollution
C. Do not be in excessive haste when working B. Water pollution
9. Keeping foods for a longer period of time by C. gas pollution
giving it a special treatment is 18. Poor environmental health is link to the
A. Food preservation transmission of diseases.
B. Food hygiene A. False B.
C. healthy food True
19. The following measures must be followed 25. Plastic is an example of compliant materials
to prevent environmental health risk except A. True B.
A. Eating more fruits False
B. Avoid polluting water bodies 26. Plastic that do not go through any chemical
C. Avoid littering around change during moulding are
20. A material that has recognized predictable A. Thermoplastics
and consistent properties are B. Thermosetting
A. Resistant materials C. Wood
B. Compliant materials 27. Products made from baked clay are
C. Wood A. Ceramics
21. The following are examples of compliant B. Glass
materials except C. Metals
A. Paper B. 28. One of the advantages of using
Card C. Metal thermoplastics is
22. The following are examples of fabrics A. It is hard when heated
except B. Soften when heated
C. It can be used several times
A. Wool B.
29. Metals that have iron in them are
Rayon C. Wood A. Non-Ferrous metal
23. There are . . . . . . . . .types of fibres B. Ferrous metals
A. 4 B. 2 C. 3 C. Alloy
24. Materials that are not pliable or flexible 30. A transparent materials is see-through. What
and cannot be easily compressed with bare is its opposite called?
hand are A. Block
B. Opaque
A. Compliant materials C. Solid
B. Resistant materials C. Glass
 SECTION B

Answer question one and any other two questions

1a. Briefly explain each of the following:
I. Food hygiene
II. Personal hygiene
III. Food storage
IV. Food preservation
b. Give four reasons for preserving food
c. State three effects of not taking care of the body
d. Mention three methods of preserving food
e. What are smart materials?
f. State 3 differences between smart and modern materials
g. Mention 3 products from modern materials

2a. Mention three ways of preventing accidents in the workshop, site and the food laboratory
b. State four measures of preventing environmental health risk
c. List three causes of poor environmental health

3a. What are compliant materials

b. Give four examples of compliant materials
C. Write the sources of the following compliant materials
I. Cotton
II. Paper
III. Synthetic fibres

4. What are resistant materials?

b. Mention and explain the two types of plastics
c. Mention three advantages of using thermoplastics