ATTENTION:
Kindly note that you will be presented with 50 questions randomized from the NOUN question bank. Make sure to take the quiz multiple times so you can get familiar with the questions and answers, as new questions are randomized in each attempt.
Good luck!
HCM232
1 / 50
Standard purchasing specifications are documents which are drawn up for every commodity describing
2 / 50
2. Meat from pig is known as:
3 / 50
The primary function of carbohydrates is to provide the body with and
4 / 50
4. The term 'au lait' means:
5 / 50
Any liquid or solid material, which when eaten and digested, can provide the body with nourishment is
6 / 50
Kitchen organisation may be defined as
7 / 50
Undesirable changes that take place in the food which eventually leads to its rejection is called
8 / 50
Foods which are completely or partly prepared by the manufacturers are
9 / 50
Cream soups are soups in which……….. have been added
10 / 50
The three categories of kitchen equipment are _, and
11 / 50
11. Cooking methods include:
12 / 50
Refrigerators, Food Mixers and Mashers are types of
13 / 50
Which of the following are types of convenience foods:
14 / 50
Portion control equipment include:
15 / 50
Vitamins are classified as and soluble.
16 / 50
Bulk purchasing is the process of
17 / 50
The family kitchen is found in
18 / 50
The major nutrient found in meat is:
19 / 50
The food substances we eat contain various nourishing elements called
20 / 50
Which of the following are principles of food preservation:
21 / 50
A sauce is a liquid which bas been thickened by:
22 / 50
Which of the listed vitamins is cholecalciferol:
23 / 50
The sum of the processes by which our body takes in food nutrients for nourishment is called
24 / 50
One of the following is a reason for cooking food:
25 / 50
Which of these factors are considered in the use of convenience foods:
26 / 50
Carbohydrate is made up of __, and
27 / 50
The three levels of markets are _, and
28 / 50
Non-perishable foods are those foods that
29 / 50
29. Menu is:
30 / 50
Which of the underlisted are all nutrients
31 / 50
31. Barbecue means
32 / 50
Carbohydrate is derived from one of the following foods:
33 / 50
Canned steak, frozen pastry and fruit pie fillings are examples of:
34 / 50
The deficiency of this vitamin results in night blindness:
35 / 50
Lean meat is made of bundles of
36 / 50
Which of these factors affects kitchen planning and design:
37 / 50
Meat obtained from bush animals are called:
38 / 50
38. Vitamins
39 / 50
39. Carte du jour means
40 / 50
One of the following is a micronutrient
41 / 50
A disease in which a person’s blood does not clot properly is called
42 / 50
42. A hint for storage of nonperishable foods is:
43 / 50
One of the underlisted is a food preservation method:
44 / 50
The two main types of menu are and
45 / 50
Meat is the derived from animals after slaughtering them.
46 / 50
Which of these nutrients provides the most concentrated form of energy
47 / 50
Which group are components of vitamin Bcomplex:
48 / 50
The internal organs of the animal are collectively known as
49 / 50
is the service of food from the kitchen to the restaurant through the waiter or waitress.
50 / 50
50. is often called the antiscurvy vitamin
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