PRIMEGATE INTERNATIONAL ACADEMY
Promenade Estate Cluster 5, Lokogoma
E-mail: primegateacademy2014@gmail.com
Telephone: 08063465545, 07016416444
Agricultural Science Year 8 Continuous Assessment
Name
Mark Obtainable: 30 mark
Gender
Mark Obtained:
Term
Spring
Date
Grade Awarded:
SECTION A
1. What is the purpose of food preservation?
A) To make food taste better
B) To extend the longevity of food items that may otherwise perish quickly
C) To change the colour and structure of foods
D) To make food smaller in size
2. How does drying food kill microbes?
A) It doesn’t
B) By depending on cold temperatures to slow down their growth rate
C) By using a lot of heat to kill them
D) By getting rid of their water source
3. Which of the following is a factor that affects the storage stability of food?
A) Type of raw material used
B) Quality of raw material used
C) Method/effectiveness of packaging
D) All of the mentioned
4. Which of the following sentence is true with respect to food storage/preservation?
A) Each food type has a potential storage life
B) The mechanical abuse that food has received during storage/distribution does
not affects its storage stability
C) All of the mentioned
D) None of the mentioned
5. Statement 1: Foods of plant origin can be used as additives for food preservation.
Statement 2: Dry fruits and seeds are the most important higher plant structures
used as food.
A) True, False
B) True, True
C) False, False
D) False, True
6. Statement 1: Majority of the fish have more proteins than water.
Statement 2: Whole milk has more water than fat.
A) True, False
B) True, True
C) False, False
D) False, True
7. What is the most common food preservation method?
A) Freezing
B) Fermentation
C) Heating
D) Freeze drying
8. ‘Cold sterilization’ refers to the preservation of food by
A) Refrigeration
B) Radiation
C) Dehydration
D) Lyophilization
9. All the following techniques are household preservation technique except
A) Smoking
B) Lyophilization
C) Dehydration
D) Salting
10. Fungi can infect plants by stealing nutrients and breaking down tissue\
A) True
B) False
11. Upon cutting an infected stem, a milky white substance that may appear on it is
called ______
A) Disease
B) Fungi
C) Bacterial ooze
D) Insecticide
12. Alcohols are fermented by yeasts while most foods are fermented by ___________
A) Lactic acid bacterial
B) Fungi
C) Mutual yeast
D) Homebrew
13. What is the full meaning of this abbreviation ‘EQUIP’?
A) Environmental Quality Improvement Programs
B) Equipment Quality Improve Programs
C) Exclusive Quality Interns Programs
D) External Quality Individual Programs
14. Which is not correct
i) The major microorganism associated with storage include fungi, bacteria and yeast.
ii) Environmental factors include temperature, relative humidity, moisture content
iii) Food scientists and technologists use chemistry, biology and other sciences to
study the basic elements of food
iv) dehydrating food makes it more attractive to moisture
A) (i) and (iii)
B) (ii) and (iv)
C) (iv) only
D) (ii) only
15. Which among these berries is referred to as a Birds-eye
A) .
B)
C)
D)
SECTION B
Instruction: Answer all Questions
1a. Explain Employment Opportunities in Agriculture (1mark)
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1b. List and briefly explain 3 employment opportunities in agriculture (3marks)
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2a. What do you understand by Viral Disease (1mark)
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b. How will you know that your plant has been attacked by a viral disease? (3marks)
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3a. List three 3 factors that can affect farm produce in storage (2marks)
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b.
Explain any of the two (2) mentioned in (3a) above. (2marks)
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4.
We have three Principal Storage based on classification, name two and explain them. (2marks)
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5.
Explain the following methods of preserving our foods (6marks)
a) Drying Food
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b) Freezing Food
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c) Salting
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d) Smoking
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