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
Vitamins are classified as and soluble.
2 / 50
One of the following is a reason for cooking food:
3 / 50
A sauce is a liquid which bas been thickened by:
4 / 50
Which of these factors are considered in the use of convenience foods:
5 / 50
Portion control equipment include:
6 / 50
One of the following chemicals is used in food preservation:
7 / 50
What is the difference between fats anf oil:
8 / 50
8. The term 'au lait' means:
9 / 50
Examples of convenience foods include:
10 / 50
One of the underlisted is a food preservation method:
11 / 50
Any liquid or solid material, which when eaten and digested, can provide the body with nourishment is
12 / 50
Carbohydrate is made up of __, and
13 / 50
The fat-soluble vitamins are __, _, and
14 / 50
Which of the following are types of convenience foods:
15 / 50
Customer profile, time of the year and location of restaurant are part of the considerations in
16 / 50
Meat is the derived from animals after slaughtering them.
17 / 50
17. Meat from pig is known as:
18 / 50
18. Pyridoxine is a form of
19 / 50
The family kitchen is found in
20 / 50
One of the following is a micronutrient
21 / 50
The food substances we eat contain various nourishing elements called
22 / 50
Foods which begin to deteriorate almost immediately unless preserved in some way are called:
23 / 50
Tossing food lightly in a small amount of fat or oil is called
24 / 50
Which group are components of vitamin Bcomplex:
25 / 50
The types of kitchen often found in hotels, restaurants, institutions is
26 / 50
Which of these is a good source of protein:
27 / 50
Meat from young sheep is called:
28 / 50
Standard yeilds, standard recipes and standard portion size are stages of controlling:
29 / 50
The types of needs are classified into _, and
30 / 50
Braising, Poaching and Steaming are all methods
31 / 50
The number of different sections necessary to ensure the efficient operation of a kitchen is decided by the
32 / 50
The main classes of fat are and fats.
33 / 50
Which of the underlisted are all nutrients
34 / 50
The internal organs of an animal are called:
35 / 50
35. Convenience foods are:
36 / 50
A continental breakfast consists of:
37 / 50
The nutrient that provides the most concentrated form of energy is
38 / 50
The three levels of markets are _, and
39 / 50
The meat derived from domesticated birds such as fowl, guinea fowl, Turkey, and duck is refered to as
40 / 50
A list of the various dishes served in a food service establishment is called
41 / 50
Bathing and washing of hands are aspects of
42 / 50
The edible or the usable part of a food item which is available after preparation, and cooking is called
43 / 50
Refrigerators, Food Mixers and Mashers are types of
44 / 50
Those foods which begin to deteriorate almost immediately unless preserved in some way are called
45 / 50
Dirty kitchens will attract disease carrying flies which can cause
46 / 50
Undesirable changes that take place in the food which eventually leads to its rejection is called
47 / 50
Standard purchasing specifications are documents which are drawn up for every commodity describing
48 / 50
The two main types of stock are and
49 / 50
49. Grilling is:
50 / 50
Iron, calcium, and phosphorous are examples of
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