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
The two main types of stock are and
3 / 50
3. Canapé is:
4 / 50
4. Meat from pig is known as:
5 / 50
Which of these factors are considered in the use of convenience foods:
6 / 50
Any liquid or solid material, which when eaten and digested, can provide the body with nourishment is
7 / 50
Dirty kitchens will attract disease carrying flies which can cause
8 / 50
8. Carte du jour means
9 / 50
The family kitchen is found in
10 / 50
Carbohydrate is derived from one of the following foods:
11 / 50
11. Cooking methods include:
12 / 50
Which of these is part of determinants of portion size:
13 / 50
The cook responsible for the production of all dishes of meat, poultry and game cooked by boiling, poaching steaming, stewing, etc is the
14 / 50
Customer profile, time of the year and location of restaurant are part of the considerations in
15 / 50
Drying, freezing and smoking are all methods of
16 / 50
16. The term 'baste' means:
17 / 50
Food spoilage can be caused by
18 / 50
Which group represents some factors to consider in menu planning:
19 / 50
Chicken, turkey and ducks belong to the group of meat called:
20 / 50
The types of kitchen often found in hotels, restaurants, institutions is
21 / 50
21. Convenience foods are:
22 / 50
What is the difference between fats anf oil:
23 / 50
The edible or the usable part of a food item which is available after preparation, and cooking is called
24 / 50
The types of needs are classified into _, and
25 / 50
A disease in which a person’s blood does not clot properly is called
26 / 50
Carbohydrate is made up of __, and
27 / 50
Deficiency of vitamin D in children results in
28 / 50
28. Barbecue means
29 / 50
is the service of food from the kitchen to the restaurant through the waiter or waitress.
30 / 50
The food substances we eat contain various nourishing elements called
31 / 50
Deficiency of protein results in a condition known as
32 / 50
Which of these is a good source of protein:
33 / 50
The major nutrient found in meat is:
34 / 50
A list of the various dishes served in a food service establishment is called
35 / 50
Which listed nutrient provides the body with heat and energy:
36 / 50
Foods which begin to deteriorate almost immediately unless preserved in some way are called:
37 / 50
37. Pyridoxine is a form of
38 / 50
Carbohydrate is produced by plants through the process known as
39 / 50
Cream soups are soups in which……….. have been added
40 / 50
Tossing food lightly in a small amount of fat or oil is called
41 / 50
The two main types of menu are and
42 / 50
A menu displaying individually priced dishes is called:
43 / 50
The sum of the processes by which our body takes in food nutrients for nourishment is called
44 / 50
Which group are components of vitamin Bcomplex:
45 / 50
Persons who are not clean, and suffering from ill-health should not
46 / 50
Important steps to remember in food purchasing are:
47 / 50
Cooking equipment are made from different types of materials such as _, , and
48 / 50
The deficiency of this vitamin results in night blindness:
49 / 50
49. The term 'au lait' means:
50 / 50
Which of the listed vitamins is cholecalciferol:
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