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
Examples of convenience foods include:
2 / 50
A disease in which a person’s blood does not clot properly is called
3 / 50
Which of the underlisted are all nutrients
4 / 50
4. The term 'au lait' means:
5 / 50
5. A hint for storage of nonperishable foods is:
6 / 50
6. The term 'baste' means:
7 / 50
Which of these factors affects kitchen planning and design:
8 / 50
8. Cooking methods include:
9 / 50
9. Pyridoxine is a form of
10 / 50
The nutrient that provides the most concentrated form of energy is
11 / 50
The types of kitchen often found in hotels, restaurants, institutions is
12 / 50
Proteins of vegetable/plant origin are classified as
13 / 50
Which of these is a good source of protein:
14 / 50
One of the following is a method of portion control:
15 / 50
15. is often called the antiscurvy vitamin
16 / 50
Meat can be preserved by all the following except:
17 / 50
17. Barbecue means
18 / 50
The major nutrient found in meat is:
19 / 50
Undesirable changes that take place in the food which eventually leads to its rejection is called
20 / 50
A menu displaying individually priced dishes is called:
21 / 50
21. Food spoilage is:
22 / 50
The two main types of menu are and
23 / 50
Bathing and washing of hands are aspects of
24 / 50
Chilling and Freezing involve the application of
25 / 50
The food substances we eat contain various nourishing elements called
26 / 50
Braising, Poaching and Steaming are all methods
27 / 50
Small organisms that can be seen only through a microscope are called
28 / 50
Foods which begin to deteriorate almost immediately unless preserved in some way are called:
29 / 50
Persons who are not clean, and suffering from ill-health should not
30 / 50
Deficiency of protein results in a condition known as
31 / 50
One of the following is a micronutrient
32 / 50
The production centre where all cooking takes place is the
33 / 50
Bulk purchasing is the process of
34 / 50
34. Two types of kitchen are:
35 / 50
The internal organs of the animal are collectively known as
36 / 50
The edible or the usable part of a food item which is available after preparation, and cooking is called
37 / 50
Carbohydrate is produced by plants through the process known as
38 / 50
Which of these is part of determinants of portion size:
39 / 50
The sum of the processes by which our body takes in food nutrients for nourishment is called
40 / 50
Meat from young sheep is called:
41 / 50
is the service of food from the kitchen to the restaurant through the waiter or waitress.
42 / 50
The number of different sections necessary to ensure the efficient operation of a kitchen is decided by the
43 / 50
Kitchen organisation may be defined as
44 / 50
44. Carte du jour means
45 / 50
What is the difference between fats anf oil:
46 / 50
The main classes of fat are and fats.
47 / 50
47. Portion control is:
48 / 50
Carbohydrate is derived from one of the following foods:
49 / 50
Some reasons for good purchasing include:
50 / 50
A continental breakfast consists of:
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