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FOOD AND BEVERAGE PRODUCTION, NUTRITION AND MATHEMATICS
July/August 2023
Time: 3 hours

THE KENYA NATIONAL EXAMINATIONS COUNCIL

DIPLOMA IN CATERING AND ACCOMMODATION MANAGEMENT
MODULE I
FOOD AND BEVERAGE PRODUCTION, NUTRITION AND MATHEMATICS

3 hours

INSTRUCTIONS TO CANDIDATES
You should have the following for this examination:

Mathematical tables/calculators and electronic calculators.
This paper consists of THREE sections: A, B, and C.
Answer ALL questions in Section A, and any TWO questions from Sections B and C.
Answers in Section A must be written in the answer booklet provided.
Calculators should answer the questions in English.
This paper consists of 4 printed pages.
Candidates should check the question paper to ascertain that all the pages are printed as indicated and that no questions are missing.
© 2023 The Kenya National Examinations Council

SECTION A: MATHEMATICS
(20 marks)
Answer ALL questions in this section

1. Solve for x in the equation
5
𝑥
−
2
4
=
5
−
2
𝑥
5
4
5x−2
​
=5−
5
2x
​

(3 marks)

Answer:
First, multiply both sides by 20 to eliminate the fractions:

20
×
5
𝑥
−
2
4
=
20
×
(
5
−
2
𝑥
5
)
20×
4
5x−2
​
=20×(5−
5
2x
​
)
5
(
5
𝑥
−
2
)
=
100
−
4
𝑥
5(5x−2)=100−4x
25
𝑥
−
10
=
100
−
4
𝑥
25x−10=100−4x

Add
4
𝑥
4x to both sides:

25
𝑥
+
4
𝑥
−
10
=
100
25x+4x−10=100
29
𝑥
−
10
=
100
29x−10=100

Add 10 to both sides:

29
𝑥
=
110
29x=110

Divide by 29:

𝑥
=
110
29
x=
29
110
​

𝑥
≈
3.79
x≈3.79

2. Given that
𝑏
2
−
2
𝑏
−
4
=
0
b
2
−2b−4=0,
determine the value of
𝑏
b.
(4 marks)

Answer:
Use the quadratic formula:
𝑏
=
−
(
−
2
)
±
(
−
2
)
2
−
4
×
1
×
(
−
4
)
2
×
1
b=
2×1
−(−2)±
(−2)
2
−4×1×(−4)
​

​

𝑏
=
2
±
4
+
16
2
b=
2
2±
4+16
​

​

𝑏
=
2
±
20
2
b=
2
2±
20
​

​

𝑏
=
2
±
2
5
2
b=
2
2±2
5
​

​

𝑏
=
1
±
5
b=1±
5
​

So,
𝑏
=
1
+
5
b=1+
5
​
or
𝑏
=
1
−
5
b=1−
5
​
.

3. If Mary spent Ksh 120 daily, her money would last for 35 days. Determine the number of days it would take if the expenditure is increased by Ksh 300 per day.
(3 marks)

Answer:
Let the total amount of money be
𝑀
M.
𝑀
=
120
×
35
M=120×35
𝑀
=
4200
M=4200

New expenditure per day is
120
+
300
=
420
120+300=420.
New number of days is:
New days
=
𝑀
420
New days=
420
M
​

New days
=
4200
420
New days=
420
4200
​

New days
=
10
New days=10

4. A tray of eggs contains 30 eggs. A kiosk owner bought 10 trays for Ksh 20 per tray. On the way home, 30 eggs broke, and the remaining eggs were sold for Ksh 3 each. Determine the amount of money the kiosk owner made.
(4 marks)

Answer:
Number of eggs bought =
10
×
30
=
300
10×30=300
Number of eggs that remained =
300
−
30
=
270
300−30=270
Selling price per egg = Ksh 3
Total amount made =
270
×
3
=
810
270×3=810

Cost of 10 trays =
10
×
20
=
200
10×20=200
Profit =
810
−
200
=
610
810−200=610

The kiosk owner made Ksh 610.

5. A milk storage tank is in the form of a cuboid of length 20 m, width 15 m, and height 10 m. Determine the amount of milk in liters it will hold when filled to the brim.
(3 marks)

Answer:
Volume of cuboid = Length
×
× Width
×
× Height
Volume =
20
×
15
×
10
=
3000
 
m
3
20×15×10=3000m
3

1 cubic meter = 1000 liters.
Total amount of milk =
3000
×
1000
=
3
,
000
,
000
3000×1000=3,000,000 liters.

6. Given the equation of a straight line as
2
𝑥
+
3
𝑦
=
9
2x+3y=9,
express it in the form
𝑦
=
𝑚
𝑥
+
𝑐
y=mx+c, where m is the gradient and c is a constant.
(2 marks)

Answer:
Start with the equation:
2
𝑥
+
3
𝑦
=
9
2x+3y=9

Solve for
𝑦
y:
3
𝑦
=
−
2
𝑥
+
9
3y=−2x+9
𝑦
=
−
2
3
𝑥
+
3
y=−
3
2
​
x+3

So,
𝑚
=
−
2
3
m=−
3
2
​
and
𝑐
=
3
c=3.

7. In an estate,
𝑛
=
40
n=40.
(a) Find the mean,
𝑥
ˉ
x
ˉ

(1 mark)

Answer:
The problem lacks specific data to calculate the mean. Therefore, unable to provide an exact answer.

8. John bought a baking machine for Ksh 2,000,000 and later sold it for Ksh 1,672,500. Determine the percentage loss in this transaction.
(3 marks)

Answer:
Loss = Cost price – Selling price
Loss =
2
,
000
,
000
−
1
,
672
,
500
=
327
,
500
2,000,000−1,672,500=327,500

Percentage loss =
327
,
500
2
,
000
,
000
×
100
%
2,000,000
327,500
​
×100%
Percentage loss = 16.375%

9. The following is a list of scores of points earned by different teams in a tournament:
6
,
8
,
5
,
5
,
6
,
7
,
8
,
9
,
10
,
7
6,8,5,5,6,7,8,9,10,7
(a) State the mode.
(1 mark)

Answer:
Mode = 6 and 7 (since they appear most frequently).

(b) Determine the mean score.
(2 marks)

Answer:
Mean =
6
+
8
+
5
+
5
+
6
+
7
+
8
+
9
+
10
+
7
10
10
6+8+5+5+6+7+8+9+10+7
​

Mean =
71
10
=
7.1
10
71
​
=7.1

10. Table 1 shows marks of four candidates in end-of-year examinations.

Table 1: Score out of 100
Subject Candidate 1 Candidate 2
Mathematics 80 62
English 76 54
Food & Nutrition 68 73
Catering application 92 84
If a pie chart were to be drawn, what angle would represent baking?
(5 marks)

Answer:
To solve this, the marks for baking are not provided in the table. The question lacks necessary data. Thus, an exact answer cannot be calculated.

SECTION B: FOOD SCIENCE AND NUTRITION
(30 marks)
Answer ALL questions in this section

11. Identify the three fat-soluble vitamins.
(3 marks)

Answer:
The three fat-soluble vitamins are Vitamins A, D, and E.

12. Highlight three steps in food preservation.
(3 marks)

Answer:

Cleaning and preparing the food.
Applying the preservation method (e.g., drying, freezing, canning).
Storing the food in suitable conditions.
13. State three functions of dietary fiber in the human body.
(3 marks)

Answer:

Helps in digestion and prevents constipation.
Regulates blood sugar levels.
Aids in weight management by promoting a feeling of fullness.
14. Highlight three conditions that facilitate food spoilage.
(3 marks)

Answer:

High moisture content.
Warm temperatures.
Exposure to air and light.
15. Identify three uses of fat in food production.
(3 marks)

Answer:

Adds flavor and texture.
Provides moisture.
Acts as a cooking medium (e.g., frying).
16. Identify one area of food production.
(1 mark)

Answer:

Bakery and pastry making.
17. Outline three reasons for using antioxidants in food.
(3 marks)

Answer:

To prevent oxidation and spoilage.
To prolong the shelf life of the product.
To maintain color, flavor, and nutritional value.
18. Identify the three classes of food constituents.
(3 marks)

Answer:

Carbohydrates
Proteins
Fats
19. Suggest three reasons for food preservation.
(3 marks)

Answer:

To prevent spoilage and extend shelf life.
To ensure availability during off-seasons.
To maintain nutritional value.
20. Enumerate three digestive enzymes involved in the breakdown of carbohydrates.
(3 marks)

Answer:

Amylase
Maltase
Sucrase
21. Identify three types of anemia.
(3 marks)

Answer:

Iron-deficiency anemia
Vitamin B12 deficiency anemia
Aplastic anemia
SECTION C: FOOD AND BEVERAGE PRODUCTION
(40 marks)
Answer question 21 and any other TWO questions from this section

21. Discuss five factors influencing the choice of cooking methods in a catering establishment.
(10 marks)

Answer:

Type of food: Different foods require different cooking methods for the best results.
Nutritional value: Certain cooking methods help retain or enhance the nutritional value of foods.
Cost: Some methods are more expensive than others due to equipment and energy requirements.
Time: Time available can dictate quicker methods like grilling over slow methods like braising.
Customer preference: Customer dietary preferences and habits may influence the method chosen.
22. Highlight the roles of the following kitchen staff:
(a) Chef de cuisine.
(2 marks)

Answer:

The chef de cuisine is responsible for overall kitchen management, including menu planning, supervising staff, and ensuring food quality.
(b) Chef de partie.
(2 marks)

Answer:

The chef de partie oversees a particular section of the kitchen, preparing and presenting dishes from that section.
23. Explain the concept of the term “cross-contamination”.
(3 marks)

Answer:

Cross-contamination occurs when harmful bacteria or allergens are transferred from one surface, food, or equipment to another, which can lead to foodborne illnesses.
24. State two reasons for cooking food.
(3 marks)

Answer:

To make food safe by killing harmful bacteria.
To enhance flavor and improve the texture of food.
25. Differentiate between kneading and food mixer.
(4 marks)

Answer:

Kneading: The process of working dough by hand to develop gluten, giving the dough elasticity and strength.
Food mixer: A machine used for combining ingredients together, which can also knead dough using attachments.
26. Identify four types of soup, giving one example in each case.
(8 marks)

Answer:

Clear soup: e.g., Consommé
Thick soup: e.g., Cream of mushroom
Broth: e.g., Chicken broth
Chowder: e.g., Clam chowder
27. Describe three types of sandwiches.
(3 marks)

Answer:

Open-faced sandwich: Consists of a single slice of bread with toppings.
Club sandwich: A multi-layer sandwich with meats, vegetables, and condiments.
Grilled sandwich: A sandwich that is heated and browned on a grill or in a pan.
28. Giving an example in each case, identify five types of vegetables.
(10 marks)

Answer:

Leafy greens: e.g., Spinach
Root vegetables: e.g., Carrots
Cruciferous vegetables: e.g., Broccoli
Marrow vegetables: e.g., Zucchini
Alliums: e.g., Onions
29. Explain five uses of eggs in food preparation.
(10 marks)

Answer:

Binding: Used in meatloaf and cakes to hold ingredients together.
Leavening: Whisked eggs help make dishes like soufflés rise.
Emulsifying: Used in mayonnaise and hollandaise sauce to blend oil and water.
Coating: Applied to foods before breadcrumbs for frying to help them adhere.
Glazing: Brushed on pastries for a golden finish.