HCM232

Vitamins are classified as
and
soluble.

The food substances we
eat contain various
nourishing elements called

Tossing food lightly in a
small amount of fat or oil is
called

4. Vitamins

The types of kitchen often
found in hotels, restaurants,
institutions is

Which one of these is a
macronutrient?

Kitchen organisation may
be defined as

One of the following
chemicals is used in food
preservation:

9. The term 'baste' means:

Portion control equipment
include:

A continental breakfast
consists of:

What is the difference
between fats anf oil:

13. Portion control is:

Examples of convenience
foods include:

Chicken, turkey and ducks
belong to the group of meat
called:

Canned steak, frozen
pastry and fruit pie fillings
are examples of:

Carbohydrate is derived
from one of the following
foods:

The internal organs of an
animal are called:

19. Pyridoxine is a form of

A disease in which a
person’s blood does not
clot properly is called

21. Cooking methods include:

Cream soups are soups in
which……….. have been
added

23. Canapé is:

Which of these factors are
considered in the use of
convenience foods:

Which listed nutrient
provides the body with heat
and energy:

26. The term 'au lait' means:

Some reasons for good
purchasing include:

Monosacharides are types
of:

A menu displaying
individually priced dishes is
called:

Lean meat is made of
bundles of

Which of these factors
affects kitchen planning and
design:

Bathing and washing of
hands are aspects of

33. is often called the antiscurvy vitamin

Drying, freezing and
smoking are all methods of

The two main types of
menu are
and

Food spoilage can be
caused by

The liquid containing some
of the soluble nutrients and
flavours of food which are
extracted by prolonged and
gentle simmering is refered
to as

The number of different
sections necessary to
ensure the efficient
operation of a kitchen is
decided by the

Which of the following are
types of convenience foods:

The fat-soluble vitamins are
__,
_,
and

A list of the various dishes
served in a food service
establishment is called

The edible or the usable
part of a food item which is
available after preparation,
and cooking is called

43. Convenience foods are:

A roux is a combination
of……….. cooked together

The major nutrient found in
meat is

Meat is the
derived from animals after
slaughtering them.

Cooking equipment are
made from different types
of materials such as
_,
,
and

The meat derived from
domesticated birds such as
fowl, guinea fowl, Turkey,
and duck is refered to as

Any liquid or solid material,
which when eaten and
digested, can provide the
body with nourishment is

The nutrient that provides
the most concentrated form
of energy is