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
Which one of these is a macronutrient?
2 / 50
Bacteria, Moulds and Yeast are all examples of
3 / 50
3. Barbecue means
4 / 50
The edible or the usable part of a food item which is available after preparation, and cooking is called
5 / 50
5. Two types of stock are:
6 / 50
6. Grilling is:
7 / 50
Food spoilage can be caused by
8 / 50
is the service of food from the kitchen to the restaurant through the waiter or waitress.
9 / 50
9. The term 'baste' means:
10 / 50
The two main types of stock are and
11 / 50
Carbohydrate is made up of __, and
12 / 50
12. Menu is:
13 / 50
The fat-soluble vitamins are __, _, and
14 / 50
14. Cooking methods include:
15 / 50
Cooking equipment are made from different types of materials such as _, , and
16 / 50
The sum of the processes by which our body takes in food nutrients for nourishment is called
17 / 50
A continental breakfast consists of:
18 / 50
The primary function of carbohydrates is to provide the body with and
19 / 50
A list of the various dishes served in a food service establishment is called
20 / 50
20. Pyridoxine is a form of
21 / 50
Carbohydrate is produced by plants through the process known as
22 / 50
Which of these nutrients provides materials for growth and repair:
23 / 50
23. Portion control is:
24 / 50
One of the following is a micronutrient
25 / 50
Meat can be preserved by all the following except:
26 / 50
Any liquid or solid material, which when eaten and digested, can provide the body with nourishment is
27 / 50
Foods which begin to deteriorate almost immediately unless preserved in some way are called:
28 / 50
A menu displaying individually priced dishes is called:
29 / 50
Those foods which begin to deteriorate almost immediately unless preserved in some way are called
30 / 50
Which of these is part of determinants of portion size:
31 / 50
One of these is an advantage of convenience foods:
32 / 50
Which of these factors are considered in the use of convenience foods:
33 / 50
The cook responsible for the production of all dishes of meat, poultry and game cooked by boiling, poaching steaming, stewing, etc is the
34 / 50
The internal organs of an animal are called:
35 / 50
Canned steak, frozen pastry and fruit pie fillings are examples of:
36 / 50
The family kitchen is found in
37 / 50
The two types of buying methods are and
38 / 50
Another name for the Head Chef is
39 / 50
The number of different sections necessary to ensure the efficient operation of a kitchen is decided by the
40 / 50
Braising, Poaching and Steaming are all methods
41 / 50
41. The term 'au lait' means:
42 / 50
Some reasons for good purchasing include:
43 / 50
Standard yeilds, standard recipes and standard portion size are stages of controlling:
44 / 50
Iron, calcium, and phosphorous are examples of
45 / 50
Meat is the derived from animals after slaughtering them.
46 / 50
The production centre where all cooking takes place is the
47 / 50
The internal organs of the animal are collectively known as
48 / 50
The major nutrient found in meat is:
49 / 50
Which of these vitamins are water soluble:
50 / 50
Monosacharides are types of:
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