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
Foods which begin to deteriorate almost immediately unless preserved in some way are called:
2 / 50
A continental breakfast consists of:
3 / 50
3. Meat from pig is known as:
4 / 50
Some reasons for good purchasing include:
5 / 50
Which of the listed vitamins is cholecalciferol:
6 / 50
Which group represents some factors to consider in menu planning:
7 / 50
The food substances we eat contain various nourishing elements called
8 / 50
8. Two types of kitchen are:
9 / 50
Small organisms that can be seen only through a microscope are called
10 / 50
Meat can be preserved by all the following except:
11 / 50
Meat from young sheep is called:
12 / 50
Non-perishable foods are those foods that
13 / 50
Those foods which begin to deteriorate almost immediately unless preserved in some way are called
14 / 50
Meat is the derived from animals after slaughtering them.
15 / 50
15. Convenience foods are:
16 / 50
Which listed nutrient provides the body with heat and energy:
17 / 50
Food spoilage can be caused by
18 / 50
Which of the underlisted are all nutrients
19 / 50
19. Cooking methods include:
20 / 50
Which of these is part of determinants of portion size:
21 / 50
Which of these factors are considered in the use of convenience foods:
22 / 50
Standard purchasing specifications are documents which are drawn up for every commodity describing
23 / 50
The primary function of carbohydrates is to provide the body with and
24 / 50
Undesirable changes that take place in the food which eventually leads to its rejection is called
25 / 50
The two types of buying methods are and
26 / 50
26. Canapé is:
27 / 50
Which of these factors affects kitchen planning and design:
28 / 50
The sum of the processes by which our body takes in food nutrients for nourishment is called
29 / 50
29. Menu is:
30 / 50
A roux is a combination of……….. cooked together
31 / 50
Dirty kitchens will attract disease carrying flies which can cause
32 / 50
Braising, Poaching and Steaming are all methods
33 / 50
The internal organs of the animal are collectively known as
34 / 50
34. A hint for storage of nonperishable foods is:
35 / 50
Vitamins are classified as and soluble.
36 / 50
The cook responsible for the production of all dishes of meat, poultry and game cooked by boiling, poaching steaming, stewing, etc is the
37 / 50
The edible or the usable part of a food item which is available after preparation, and cooking is called
38 / 50
The family kitchen is found in
39 / 50
One of the following is a method of portion control:
40 / 50
Standard yeilds, standard recipes and standard portion size are stages of controlling:
41 / 50
Monosacharides are types of:
42 / 50
Persons who are not clean, and suffering from ill-health should not
43 / 50
Iron, calcium, and phosphorous are examples of
44 / 50
The major nutrient found in meat is:
45 / 50
The fat-soluble vitamins are __, _, and
46 / 50
Deficiency of vitamin D in children results in
47 / 50
47. The term 'au lait' means:
48 / 50
One of the underlisted is a food preservation method:
49 / 50
Which group are components of vitamin Bcomplex:
50 / 50
One of the following is a reason for cooking food:
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