1ai.State three general functions of vitamins in the body
ii.Give two reasons why the body needs vitamin A.
(b)(i) State two functions of mineral salts in the body
(ii) List four causes of food decay.
2(a)(i)State two reasons for preserving food.
(ii) List four causes of food decay
(b )(i) Define pectin
(ii) List four points to consider when bottling fruits.
3(a) State clearly steps to follow in making a cake using the whisking method.
(b)List four dishes made by using the whisking method.
4ai.Enumerate three advantages of a supermarket to the working homemaker.
(ii)State four points to consider when selecting canned food items.
5ai. State six rules for table setting
(b)Explain the following terms:
(i)food fad
(ii)food taboo
6a) State four advantages of experimental cookery.
(b) List and explain four ways of bringing varieties into root vegetable meals.
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