JSS3 Third Term Home Economics Past Questions And Answers
20 JSS3 third term Home Economics questions with options and answers:
Question: What is the primary purpose of a bain-marie in cooking?
A) Grilling
B) Steaming
C) Simmering
D) Melting or keeping food warm
Answer: D) Melting or keeping food warm
Question: Why is it important to include whole grains in the diet?
A) They add variety to meals
B) They are a good source of fiber and nutrients
C) They are quick to cook
D) They have a longer shelf life
Answer: B) They are a good source of fiber and nutrients
Question: Which cooking method is suitable for delicate seafood like shrimp or scallops?
A) Grilling
B) Poaching
C) Baking
D) Sautéing
Answer: B) Poaching
Question: What is the purpose of a rolling pin in baking?
A) Chopping nuts
B) Rolling out dough
C) Mixing batter
D) Grating cheese
Answer: B) Rolling out dough
Question: How does pressure cooking differ from conventional cooking methods?
A) It uses lower temperatures
B) It cooks food faster under high pressure
C) It is only suitable for vegetables
D) It requires more water
Answer: B) It cooks food faster under high pressure
Question: Which nutrient is crucial for the formation of red blood cells and oxygen transport?
A) Vitamin C
B) Iron
C) Vitamin A
D) Folate
Answer: B) Iron
Question: What is the role of antioxidants in the body?
A) Promoting sleep
B) Fighting oxidative stress and protecting cells
C) Increasing appetite
D) Enhancing taste
Answer: B) Fighting oxidative stress and protecting cells
Question: Why is it important to let meat rest after cooking before slicing?
A) To save time
B) To improve texture
C) To retain juices for moistness
D) To prevent overcooking
Answer: C) To retain juices for moistness
Question: What safety measure should be taken when using a food processor?
A) Leave it unattended
B) Avoid reading the manual
C) Keep hands and utensils away from moving parts
D) Operate with wet hands
Answer: C) Keep hands and utensils away from moving parts
Question: Which vitamin is synthesized by the body when exposed to sunlight?
A) Vitamin A
B) Vitamin C
C) Vitamin D
D) Vitamin K
Answer: C) Vitamin D
Question: What is the purpose of a pastry dock in baking?
A) Rolling out dough
B) Poking holes in pastry to prevent puffing
C) Mixing ingredients
D) Cutting fat into flour
Answer: B) Poking holes in pastry to prevent puffing
Question: How does dehydration affect the nutritional value of food?
A) It enhances nutrient content
B) It has no effect
C) It decreases nutrient content
D) It preserves nutrients
Answer: C) It decreases nutrient content
Question: Which cooking method is suitable for caramelizing sugar on the surface of desserts?
A) Boiling
B) Roasting
C) Sautéing
D) Broiling
Answer: C) Sautéing
Question: Why is it important to practice portion control in meals?
A) To save money
B) To reduce cooking time
C) To maintain a healthy weight and prevent overeating
D) To experiment with flavors
Answer: C) To maintain a healthy weight and prevent overeating
Question: What is the purpose of a slotted spoon in the kitchen?
A) Measuring liquids
B) Draining liquids from solid food
C) Mixing batter
D) Chopping vegetables
Answer: B) Draining liquids from solid food
Question: Why is it important to include dairy products in the diet?
A) To add color to meals
B) To enhance flavor
C) To provide calcium for bone health
D) To reduce cooking time
Answer: C) To provide calcium for bone health
Question: What is the role of carbohydrates in the body?
A) Providing energy
B) Building muscles
C) Regulating body processes
D) Enhancing immunity
Answer: A) Providing energy
Question: Which cooking method is suitable for preserving the natural color and crunchiness of vegetables?
A) Boiling
B) Steaming
C) Frying
D) Baking
Answer: B) Steaming
Question: What is the purpose of a zest grater in baking?
A) Rolling out dough
B) Grating cheese
C) Extracting flavor-rich outer peel of citrus fruits
D) Slicing vegetables
Answer: C) Extracting flavor-rich outer peel of citrus fruits
Question: Why is it important to read and understand food allergies when preparing meals?
A) To impress guests
B) To save time
C) To prevent allergic reactions and ensure safety
D) To experiment with flavors
Answer: C) To prevent allergic reactions and ensure safety.
