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
A list of the various dishes served in a food service establishment is called
2 / 50
One of the following is a method of portion control:
3 / 50
3. Menu is:
4 / 50
The number of different sections necessary to ensure the efficient operation of a kitchen is decided by the
5 / 50
Kitchen organisation may be defined as
6 / 50
6. Canapé is:
7 / 50
Customer profile, time of the year and location of restaurant are part of the considerations in
8 / 50
A continental breakfast consists of:
9 / 50
The two main types of menu are and
10 / 50
Canned steak, frozen pastry and fruit pie fillings are examples of:
11 / 50
Undesirable changes that take place in the food which eventually leads to its rejection is called
12 / 50
Any liquid or solid material, which when eaten and digested, can provide the body with nourishment is
13 / 50
One of the following is a micronutrient
14 / 50
Which of the following are types of convenience foods:
15 / 50
The three levels of markets are _, and
16 / 50
The food substances we eat contain various nourishing elements called
17 / 50
Proteins of high biological value are classified as
18 / 50
Another name for the Head Chef is
19 / 50
19. is often called the antiscurvy vitamin
20 / 50
20. Two types of stock are:
21 / 50
Standard purchasing specifications are documents which are drawn up for every commodity describing
22 / 50
Some reasons for good purchasing include:
23 / 50
One of the following chemicals is used in food preservation:
24 / 50
24. The term 'baste' means:
25 / 50
Those foods which begin to deteriorate almost immediately unless preserved in some way are called
26 / 50
Carbohydrate is produced by plants through the process known as
27 / 50
Which of these factors are considered in the use of convenience foods:
28 / 50
Cooking equipment are made from different types of materials such as _, , and
29 / 50
29. Portion control is:
30 / 50
Which listed nutrient provides the body with heat and energy:
31 / 50
Persons who are not clean, and suffering from ill-health should not
32 / 50
Meat can be preserved by all the following except:
33 / 50
33. Two types of kitchen are:
34 / 50
Market types for purchasing include all except:
35 / 50
Tossing food lightly in a small amount of fat or oil is called
36 / 50
Which of these nutrients provides the most concentrated form of energy
37 / 50
One of these is an advantage of convenience foods:
38 / 50
Which of these factors affects kitchen planning and design:
39 / 50
Food spoilage can be caused by
40 / 50
The main classes of fat are and fats.
41 / 50
41. Meat from pig is known as:
42 / 50
Which of these nutrients provides materials for growth and repair:
43 / 50
Carbohydrate is derived from one of the following foods:
44 / 50
A menu displaying individually priced dishes is called:
45 / 50
The cook responsible for the production of all dishes of meat, poultry and game cooked by boiling, poaching steaming, stewing, etc is the
46 / 50
Chilling and Freezing involve the application of
47 / 50
The three categories of kitchen equipment are _, and
48 / 50
Deficiency of vitamin D in children results in
49 / 50
49. The term 'au lait' means:
50 / 50
The internal organs of an animal are called:
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