HCM232

1. The term 'baste' means:

Braising, Poaching and
Steaming are all
methods

Any liquid or solid material,
which when eaten and
digested, can provide the
body with nourishment is

A menu displaying
individually priced dishes is
called:

Meat obtained from bush
animals are called:

Chicken, turkey and ducks
belong to the group of meat
called:

Meat is the
derived from animals after
slaughtering them.

A list of the various dishes
served in a food service
establishment is called

9. Canapé is:

Persons who are not clean,
and suffering from ill-health
should not

Cooking equipment are
made from different types
of materials such as
_,
,
and

The primary function of
carbohydrates is to provide
the body with
and

Carbohydrate is derived
from one of the following
foods:

Which of these is part of
determinants of portion
size:

Kitchen organisation may
be defined as

Which group are
components of vitamin Bcomplex:

The major nutrient found in
meat is

Small organisms that can
be seen only through a
microscope are called

The liquid containing some
of the soluble nutrients and
flavours of food which are
extracted by prolonged and
gentle simmering is refered
to as

Refrigerators, Food Mixers
and Mashers are types of

The cook responsible for
the production of all dishes
of meat, poultry and game
cooked by boiling, poaching
steaming, stewing, etc is
the

22. The term 'au lait' means:

23. Menu is:

Drying, freezing and
smoking are all methods of

Foods which are completely
or partly prepared by the
manufacturers are

Which of the following are
principles of food
preservation:

27. Cooking methods include:

Market types for purchasing
include all except:

Meat from young sheep is
called:

One of the following
chemicals is used in food
preservation:

is the service of food from
the kitchen to the restaurant
through the waiter or
waitress.

Important steps to
remember in food
purchasing are:

Proteins of high biological
value are classified as

The production centre
where all cooking takes
place is the

Canned steak, frozen
pastry and fruit pie fillings
are examples of:

The internal organs of an
animal are called:

37. A hint for storage of nonperishable foods is:

One of these is an
advantage of convenience
foods:

39. Grilling is:

A roux is a combination
of……….. cooked together

The nutrient that provides
the most concentrated form
of energy is

One of the following is a
method of portion control:

One of the following is a
micronutrient

The food substances we
eat contain various
nourishing elements called

The three categories of
kitchen equipment are
_,
and

Which of the following are
types of convenience foods:

Meat can be preserved by
all the following except:

The main classes of fat are
and
fats.

49. Food spoilage is:

A disease in which a
person’s blood does not
clot properly is called