Cooking: Preparing a Balanced Meal

24 Grade 8 Agriculture questions on Cooking: Preparing a Balanced Meal, with worked marking schemes. 24 questions are available on this topic in full.

1. Question 1

   1 mark

   In the meal ugali served with fish and vegetables, the ugali provides mainly

   A. Body-building proteins

   B. Minerals only

   C. Carbohydrates for energy

   D. Roughage only

   (1 mark)

   Marking scheme for this question

   Create a free account to see it

2. Question 2

   1 mark

   In a Kenyan meal of ugali, sukuma wiki and beans, the beans mainly supply

   A. Vitamin C only

   B. Proteins

   C. Water

   D. Fats and oils

   (1 mark)

   Marking scheme for this question

   Create a free account to see it

3. Question 3

   1 mark

   Which of the following is a moist method of cooking food?

   A. Roasting

   B. Boiling

   C. Grilling

   D. Deep frying

   (1 mark)

   Marking scheme for this question

   Create a free account to see it

4. Question 4

   6 marks

   A Grade 8 learner is asked to plan and cook a balanced lunch for the family using foods commonly grown on the farm.

   (a) State THREE food nutrients that must be present in a balanced meal and give ONE local food source for each. (3 marks)

   (b) (i) Suggest ONE cooking method that conserves most of the nutrients in green vegetables and explain why. (2 marks)

   (b) (ii) State ONE reason why a meal should be served attractively. (1 mark)

   (6 marks)

   Marking scheme

   (a) Nutrients with a local source (any THREE, 1 mark each for nutrient + correct source): - Carbohydrates - ugali (maize flour), rice, potatoes, arrow roots. - Proteins - beans, eggs, milk, fish, meat, groundnuts. - Vitamins - kale (sukuma wiki), spinach, oranges, mangoes, carrots. - Mineral salts - vegetables, milk, eggs. - Fats and oils - cooking oil, avocado, groundnuts. - (Also accept water and roughage/fibre.) (b) (i) Nutrient-conserving method for green vegetables (2 marks): steaming or stir-frying/cooking for a short time in little water with the lid on. This is because vitamins (especially vitamin C) are easily destroyed by long boiling and dissolve in water; using little water and short cooking time keeps more of the vitamins and minerals in the vegetable. (b) (ii) Reason for attractive serving (1 mark): it stimulates the appetite/makes the food appealing so that people enjoy and eat the meal (encourages good feeding).

5. Question 5

   1 mark

   To keep cooked food safe from contamination while serving, one should

   A. Store it next to raw meat

   B. Serve it with bare unwashed hands

   C. Cover the food and use clean serving utensils

   D. Leave it uncovered on the table

   (1 mark)

   Marking scheme for this question

   Create a free account to see it

6. Question 6

   3 marks

   Give two reasons why food should be cooked before eating, and state one disadvantage of overcooking food.

   (3 marks)

   Marking scheme for this question

   Create a free account to see it

7. Question 7

   1 mark

   Which group of foods is the best source of vitamins and minerals in a meal?

   A. Fruits and vegetables

   B. Cooking oil and margarine

   C. Sugar and honey

   D. Ugali and rice

   (1 mark)

   Marking scheme for this question

   Create a free account to see it

8. Question 8

   1 mark

   When boiling green vegetables for a family meal, a learner is advised to cook them quickly in a little water and not overcook them. What is the MAIN reason for this?

   A. To save the cooking pot from damage

   B. To preserve heat-sensitive vitamins such as vitamin C

   C. To make the vegetables heavier

   D. To increase the cooking time needed

   (1 mark)

   Marking scheme for this question

   Create a free account to see it

9. Question 9

   1 mark

   Roughage (dietary fibre) in a meal is important because it

   A. Aids digestion and prevents constipation

   B. Protects against night blindness

   C. Builds body tissues

   D. Provides most of the energy

   (1 mark)

   Marking scheme for this question

   Create a free account to see it

10. Question 10

    1 mark

    Which nutrient in a meal is mainly responsible for protecting the body against diseases and infections?

    A. Vitamins

    B. Starch

    C. Carbohydrates

    D. Fats

    (1 mark)

    Marking scheme for this question

    Create a free account to see it

11. Question 11

    1 mark

    Which cooking method best preserves the vitamin C in green vegetables such as sukuma wiki?

    A. Roasting over open flame

    B. Boiling for over 30 minutes

    C. Light steaming or brief cooking with little water

    D. Deep frying for a long time

    (1 mark)

    Marking scheme for this question

    Create a free account to see it

12. Question 12

    5 marks

    A learner cooked a meal of only rice and fried potatoes.

    (a) State why this meal is not balanced.

    (b) Suggest two foods that could be added to make it balanced, and give the nutrient each adds.

    (5 marks)

    Marking scheme

    (a) Not balanced because it supplies mainly carbohydrates/energy and lacks proteins and protective nutrients (vitamins and minerals) (1 mark). (b) Any two foods with correct nutrients (2 marks each): beans/eggs/meat/fish — proteins (body-building); vegetables/sukuma wiki/fruits — vitamins and minerals (protective).

13. Question 13

    1 mark

    Peeling vegetables thinly rather than thickly is recommended because

    A. Thick peels cook faster

    B. It makes the vegetables sweeter

    C. It removes all the germs

    D. Most nutrients are stored just below the skin

    (1 mark)

    Marking scheme for this question

    Create a free account to see it

14. Question 14

    1 mark

    A Grade 8 learner is planning lunch and wants it to be a balanced meal. The plate already has ugali (carbohydrate) and sukuma wiki (vitamins). Which food should be added to supply body-building nutrients?

    A. More ugali

    B. A serving of beans or fish

    C. Plain water only

    D. Extra cooking oil

    (1 mark)

    Marking scheme for this question

    Create a free account to see it

15. Question 15

    4 marks

    State four rules of hygiene a learner should observe when preparing food in the school kitchen.

    (4 marks)

    Marking scheme

    Any four (1 mark each): wash hands with soap before and during food handling; use clean utensils and cooking surfaces; wash fruits and vegetables before use; keep hair tied/covered and wear a clean apron; cover food to keep off flies and dust; keep raw and cooked foods separate; do not cook when sick/with open wounds; keep the kitchen and dustbins clean.

16. Question 16

    1 mark

    The MOST important reason for washing hands with soap before preparing food is to

    A. Make the hands smell nice

    B. Warm the hands

    C. Save water

    D. Prevent transfer of germs to the food

    (1 mark)

    Marking scheme for this question

    Create a free account to see it

17. Question 17

    6 marks

    A Grade 8 learner is asked to plan and cook a balanced meal for the family using locally available foods, and to choose cooking methods that keep the meal healthy.

    (a) (i) State what is meant by a balanced meal. (1 mark)

    (a) (ii) Suggest a sample plate of food that would make a balanced meal, naming ONE food to supply each of: carbohydrates, proteins, and vitamins/minerals. (3 marks)

    (b) Give TWO reasons why boiling or steaming green vegetables for a short time is healthier than overcooking them. (2 marks)

    (6 marks)

    Marking scheme

    (a)(i) A balanced meal is one that contains all the nutrients (carbohydrates, proteins, fats, vitamins, mineral salts and water/fibre) in the correct proportions needed by the body for good health. (1 mark) (a)(ii) A sample balanced plate (1 mark per correctly matched food): - Carbohydrate: ugali (maize meal) or rice or potatoes. - Protein: beans, fish, meat, eggs or milk. - Vitamins/minerals: green vegetables such as kale (sukuma wiki) or fruits such as oranges/bananas. (b) Any TWO reasons (1 mark each): - Short cooking preserves the vitamins (e.g. vitamin C) which are easily destroyed by prolonged heat. - It retains the colour, flavour, texture and nutrients, making the vegetables more appetising and nutritious. - Less nutrient loss into the cooking water, especially with steaming, so the body gets more of the food value.

18. Question 18

    1 mark

    When cooking green vegetables such as spinach for the family, a learner is taught to cook them quickly in a little water for a short time. What is the MAIN reason for cooking green vegetables this way?

    A. To make them taste salty

    B. To preserve heat-sensitive vitamins like vitamin C

    C. To make them turn brown

    D. To increase the amount of water in them

    (1 mark)

    Marking scheme for this question

    Create a free account to see it

19. Question 19

    1 mark

    A balanced meal is one that

    A. Contains a large amount of only proteins

    B. Is served very hot

    C. Contains all the nutrients in the correct proportions

    D. Is made only of carbohydrates

    (1 mark)

    Marking scheme for this question

    Create a free account to see it

20. Question 20

    4 marks

    A family plans a lunch of ugali, sukuma wiki, fried fish and a banana.

    (a) Identify the main nutrient supplied by the ugali and by the fish.

    (b) Explain why the banana makes the meal more balanced.

    (4 marks)

    Marking scheme for this question

    Create a free account to see it

21. Question 21

    3 marks

    Outline three steps a Grade 8 learner should follow, in order, when planning and preparing a simple balanced meal for the family.

    (3 marks)

    Marking scheme

    Any three logical steps in sequence (1 mark each): plan/choose foods that together supply all nutrient groups (energy, body-building, protective); prepare the work area, wash hands and gather clean ingredients and utensils; wash and prepare the foods (peel/cut) appropriately; cook using suitable methods that preserve nutrients; serve the food attractively and hygienically.

22. Question 22

    1 mark

    A learner wants to add a body-building food to a meal of rice and cabbage. The best addition would be

    A. Cooking fat

    B. Beans or eggs

    C. White sugar

    D. More rice

    (1 mark)

    Marking scheme for this question

    Create a free account to see it

23. Question 23

    1 mark

    A Grade 8 learner is asked to plan a balanced lunch for the family. The meal already includes ugali (carbohydrate) and managu vegetables (vitamins and minerals). Which additional food should the learner include to make the meal balanced?

    A. More ugali only

    B. A protein food such as beans or fish

    C. Extra cooking oil only

    D. A glass of soda

    (1 mark)

    Marking scheme for this question

    Create a free account to see it

24. Question 24

    6 marks

    Explain three ways in which nutrients, especially vitamins, can be lost when cooking green vegetables, and state how each loss can be reduced.

    (6 marks)

    Marking scheme

    Any three, each with loss and remedy (2 marks each): overcooking/long boiling destroys vitamins — cook for a short time/lightly steam; using a lot of water and throwing it away leaches minerals and vitamins — use little water and use the cooking water in soup; cutting vegetables into very small pieces long before cooking increases oxidation — cut just before cooking and in larger pieces; adding bicarbonate of soda destroys vitamin C — avoid using it.

25. 18 more marking schemes are on this page. A free account opens all of them, and lets you build your own paper on the topics you have actually taught, laid out in KNEC format with its full marking scheme.

    Create a free account

More Grade 8 Agriculture topics