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
The fat-soluble vitamins are __, _, and
2 / 50
Iron, calcium, and phosphorous are examples of
3 / 50
Carbohydrate is produced by plants through the process known as
4 / 50
Which listed nutrient provides the body with heat and energy:
5 / 50
Refrigerators, Food Mixers and Mashers are types of
6 / 50
Which group are components of vitamin Bcomplex:
7 / 50
Cream soups are soups in which……….. have been added
8 / 50
8. Portion control is:
9 / 50
Cooking equipment are made from different types of materials such as _, , and
10 / 50
10. Vitamins
11 / 50
11. Meat from pig is known as:
12 / 50
Proteins of vegetable/plant origin are classified as
13 / 50
13. Food spoilage is:
14 / 50
Meat from young sheep is called:
15 / 50
The deficiency of this vitamin results in night blindness:
16 / 50
The three categories of kitchen equipment are _, and
17 / 50
The types of kitchen often found in hotels, restaurants, institutions is
18 / 50
Lean meat is made of bundles of
19 / 50
is the service of food from the kitchen to the restaurant through the waiter or waitress.
20 / 50
20. The term 'au lait' means:
21 / 50
21. Convenience foods are:
22 / 50
The family kitchen is found in
23 / 50
Which of the following are principles of food preservation:
24 / 50
Small organisms that can be seen only through a microscope are called
25 / 50
Which of the following are types of convenience foods:
26 / 50
A menu displaying individually priced dishes is called:
27 / 50
Which one of these is a macronutrient?
28 / 50
The three levels of markets are _, and
29 / 50
The types of needs are classified into _, and
30 / 50
Carbohydrate is made up of __, and
31 / 50
31. Two types of kitchen are:
32 / 50
Which of these nutrients provides the most concentrated form of energy
33 / 50
33. Grilling is:
34 / 50
One of the following chemicals is used in food preservation:
35 / 50
Undesirable changes that take place in the food which eventually leads to its rejection is called
36 / 50
The edible or the usable part of a food item which is available after preparation, and cooking is called
37 / 50
Standard purchasing specifications are documents which are drawn up for every commodity describing
38 / 50
One of these is an advantage of convenience foods:
39 / 50
The major nutrient found in meat is
40 / 50
The major nutrient found in meat is:
41 / 50
A sauce is a liquid which bas been thickened by:
42 / 50
Drying, freezing and smoking are all methods of
43 / 50
Portion control equipment include:
44 / 50
Bathing and washing of hands are aspects of
45 / 50
One of the underlisted is a food preservation method:
46 / 50
Braising, Poaching and Steaming are all methods
47 / 50
Which of these factors are considered in the use of convenience foods:
48 / 50
A continental breakfast consists of:
49 / 50
The two main types of menu are and
50 / 50
Those foods which begin to deteriorate almost immediately unless preserved in some way are called
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