4054q01

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ZIMBABWE SCHOOL EXAMINATIONS COUNCIL

General Certificate of Education Ordinary Level

FOOD TECHNOLOGY & DESIGN 4054/1

PAPER1 Theory
SPECIMEN PAPER 2 hours

TIME 2 hours

INSTRUCTIONS TO CANDIDATES
Write your name, Centre number and candidate number in the
spaces at the top of this page.

FOR EXAMINER’S USE ONLY

Section A

Section A
Answer all questions. /
Write your answers in the spaces provided on the question Section B

paper.

Section B
Answer any four questions.
Write your answers in the spaces provided.

INFORMATION FOR CANDIDATES
The number of marks is given in brackets [ ] at the end of each question or part question.

This specimen paper consists of 13 printed pages and 3 blank pages.
Copyright: Zimbabwe School Examinations Council, Specimen paper.

@ZIMSEC Specimen Paper. [Turn over

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Answer all parts of Section A in the spaces provided. Y ou are advised to spend about
half an hour in this section.

(a) Name three elements that make up carbohydrates.

(b) Outline three functions of carbohydrates.

(©) Explain how carbohydrates are stored in the body.

@ State three classes of carbohydrates.

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®

(g)

(h)

Identify any two enzymes necessary for the digestion of carbohydrates.

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Osteomalacia

Design a two-course meal for an adolescent girl.

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Answer any four questions in this section.

(a) List any four nutrients found in fish.

(b) _—_ Identify any two ways of garnishing fish dishes.

() Outline any three points on choice of meat.

(d) Suggest any three factors affecting the tenderness of meat.

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(a)

(b)

Name any two leaf and any two bulb vegetables.

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oe [4]
(d) Suggest two ways of preventing lumps when cooking mealie-meal

porridge.

oe [2]
(e) Describe any two effects of heat on cheese.

oe [2]
(3) Suggest two ways of making cheese more digestible.

oe [2]
(a) List any four factors affecting choice of food.

[4]

(b) Define the term ‘weaning’.

[3]

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(e)

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(a)

Suggest any three foods suitable for weaning.

State the quantities of fat, sugar and eggs for each of the following cake
mixtures using 100g flour .

@ Rubbed in mixtures.

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(d)

di Rich creamed mixtures

Suggest one cause of each of the following faults in pastry making:
@ = — Soggy pastry

di Blistered short crust pastry

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[3]

[1]

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(a)

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Give one reason for carrying out each of the following processes in
bread making:

@ Kneading the dough

(ii) Baking at high temperature for the first ten minutes.

cooking.

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(b) —_ State any two advantages and one disadvantage of soya products.

(©) State three types of micro-organisms that can cause food spoilage.

(d) Outline any three reasons why causes of food poisoning are on
the increase in Zimbabwe.

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(e) Summarise any three points on personal hygiene in the kitchen.

(3) Suggest three reasons why some people object using convenience foods.

(a) Define the following terms:

Capital

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(d)

(e)

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13

List any three kitchen work surfaces.

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