NECO Foods And Nutrition Questions and Answers 2022 (100% Verified) Theory & Obj Expo Answers

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NECO Foods And Nutrition Questions and Answers 2022 is now release for the June/July 2022. NECO Foods And Nut Theory and Objective Answers (100%legit) Foods And Nutrition Essay verified Free (Expo) for National Examination Council. NECO Foods And Nutrition Questions For you to have good NECO result in Foods And Nutrition as well as repeated questions for free in this post. You will also understand how NECO Foods And Nutrition questions are set and how to answer them. The National Examination Council is an examination body in Nigeria that conducts the Senior Secondary Certificate Examination and the General Certificate in Education in June/July and November/December respectively.

 

For those that would like to see the question paper, you can click on the link below:

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1 Comment

  1. [7/15, 2:08 PM] Donprosper: (6ai)
    Food sanitation law is defined as the rules & regulations made by the appropriate government authority with respect to hygienic handling of food to prevent the consumers from purchasing contaminated food.

    (6aii)
    (i) No person should sell any article of food which has in it or upon it any poisonous or harmful substance.
    (ii) No person should sell any article or food which was manufactured, prepared, preserved, packaged or stored under unsanitary condition.

    (6b)
    [PICK ANY FOUR] (i) Mop any split liquid immediately.
    (ii) Peeling of banana or yam should not be allowed to litter the kitchen.
    (iii) Always wear glove when removing cooking pots from top ranges.
    (iv) Open all windows to prevent suffocation.
    (v) All glass ware should be handled carefully.
    (vi) Read and understand instruction manuals before using any equipment.

    (6c)
    [PICK ANY FOUR] (i) Oil
    (ii) Milk
    (iii) Chilly powder
    (iv) Turmeric powder
    (v) Ghee

    (5ai)
    {PICK ANY 4}
    (i) Cold storage.
    (ii) Freezing.
    (iii) Canning.
    (iv) Drying.
    (v) Fermentation.
    (vi) Irradiation.

    (5aii)
    (i) a softer.
    (ii) Cheddar.
    (iii) creamy Lancashire.
    (iv) Gruyère-style.

    (5b)
    {PICK ANY 2}
    (i) It minimizes the amount of time spent in food preparation
    (ii) It eliminate Fatigue
    (iii) It Aids in the elimination of unnecessary movements

    (5c)
    {PICK ANY 4}
    (i) Size of the family: The larger the size of the family, the larger the budget and planning

    (ii) Nutritious/ individual awareness: The food we eat must contain all the six classes of food.

    (iii) Seasonal variations of food items: It affects the planning and budgeting of food because some food items are only available at a particular season and may not be available in another season.
    [7/15, 2:09 PM] Donprosper: (viii) Financial factor: The financial status of a person will determine his or her budget.

    (4a)
    – Sieve the flour and salt together into the bowl with all the other ingredients. Add the fat, cut into small pieces. Mix on slow until the mixture resembles crumbs.

    – Add water and mix to a stiff dough when it forms a ball in the bowl.

    – Turn on to a lightly floured board. Kneed lightly with the fingertips until free from cracks.

    – Roll out and use for sweet or savoury pastry dishes.

    (4b)
    – Flavors
    – Baking
    – Texture
    – Shelf life

    (4c)
    – Perishable foods can be stored using cold storage process like putting fresh food in the freezer, refrigerator or in an open environment. Non perishable foods are foods that can not spoil easily eg maize, beans, rice, dried fish & meat.

    – A perishable food is the productor goods in which qualitydeteriorates faster than non-perishable foods. A non-perishable food is theproduct or goods that last itsquality quite more thanperishable food.
    °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

    (3a)
    (i)Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes.

    (ii)
    – Light
    – Oxygen
    – Heat
    – Humidity
    – Temperature
    – Spoilage bacteria
    (Choose any 2)

    (3b)
    (i) Ginger: It helps to manage blood pressure and support heart health.

    (ii) Turmeric: It is used for disorders of the skin, upper respiratory tract, joints, and digestive system.

    (iii) It is used to flavor many foods, such as salad dressings, vinaigrettes, marinades, sauces, vegetables, meats, soups, and stews.

    (3c)
    – Purchases may be more likely to be returned.
    – Purchasers may not know what they are buying – potentially increasing support requests.
    – Impulse purchases may not be as rated as highly
    °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
    (2a)
    (i) Reproductive health refers to the condition of male and female reproductive systems during all life stages.

    (ii)Consumer education is the preparation of an individual to be capable of making informed decisions when it comes to purchasing products in a consumer culture.
    [7/15, 2:09 PM] Donprosper: (2b)
    (i)
    – Retailer
    – Wholesalers
    – Consumer
    – Manufacturer

    (ii)
    – A retailer purchases in bulk from the wholesalers and sells the products to the customers in small quantities.

    – The Wholesaler serves as a bulk breaker to the manufacturer to enable the retailer buy the goods.

    – The consumer is the one who pays something to consume goods and services produced.

    – A manufacturer is a person or company that produces finished goods from raw materials by using various tools, equipment, and processes, and then sells the goods to consumers, wholesalers, distributors, retailers, or to other manufacturers for the production of more complex goods.

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