HCM232

Category: HCM232

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 of these vitamins are
water soluble:

A. vitamins B and C

B. vitamins A and D

C. vitamins A and E

D. vitamins B and D

2 / 50

2. Barbecue means

A. to roast inside fire

B. to cook with microwave

C. to cook in an oven

D. to cook over the embers of an open fire

3 / 50

Which of these nutrients
provides the most
concentrated form of
energy

A. all of the listed

B. lipids

C. protein

D. carbohydrates

4 / 50

Which listed nutrient
provides the body with heat
and energy:

A. water

B. carbohydrates

C. minerals

D. vitamins

5 / 50

Bathing and washing of
hands are aspects of

6 / 50

6. The term 'baste' means:

A. to bake in an oven

B. to ladle dripping over meat being cooked as roast

C. to cover an item with fat

D. to eggwash

7 / 50

The sum of the processes
by which our body takes in
food nutrients for
nourishment is called

8 / 50

Foods which are completely
or partly prepared by the
manufacturers are

9 / 50

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

10 / 50

10.

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

A. pre-cooking convenience foods

B. full convvenience foods

C. pre-assembly convenience foods

D. pre-service convenience foods

11 / 50

11.

The primary function of
carbohydrates is to provide
the body with
and

12 / 50

12.

Chilling and Freezing
involve the application of

13 / 50

13.

Deficiency of protein results
in a condition known as

14 / 50

14. Cooking methods include:

A. cooking in water

B. cooking in air

C. none of the listed

D. cooking in sand

15 / 50

15.

Which of the following are
types of convenience foods:

A. all of the listed

B. full service convenience

C. pre-service convenience

D. pre-assembly convenience

16 / 50

16. Vitamins

A. regulate body processes

B. transport other nutrients

C. breakdown to yeild energy

D. provide amino acids

17 / 50

17.

Drying, freezing and
smoking are all methods of

18 / 50

18.

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

19 / 50

19.

Which of these nutrients
provides materials for
growth and repair:

A. minerals

B. vitamins

C. lipids

D. proteins

20 / 50

20. Convenience foods are:

A. foods completely or partially prepared by manufacturers

B. foods in packets or containers

C. frozen foods

D. ready-to-eat foods

21 / 50

21.

One of the following is a
micronutrient

A. carbohydrates

B. vitamins

C. lipids

D. proteins

22 / 50

22.

Which group represents
some factors to consider in
menu planning:

A. average spending power and modern trends in food fashion

B. the customer, competetion and location

C. range of dishes to offer and space and equipment in the kitchen

D. all of the listed

23 / 50

23. The term 'au lait' means:

A. with gravy

B. with juice

C. with sauce

D. with milk

24 / 50

24.

The production centre
where all cooking takes
place is the

25 / 50

25. Pyridoxine is a form of

26 / 50

26.

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

27 / 50

27. Menu is:

A. product range a food service outfit offers

B. a display of the skills of chefs

C. a design and décor for the restaurant

D. a design and décor for the restaurant

28 / 50

28.

The main classes of fat are
and
fats.

29 / 50

29.

One of the following is a
reason for cooking food:

A. cooking makes food look better

B. cooking changes the colour of food

C. cooking makes the food softer and more digestible

D. cooking reduces the size of food

30 / 50

30.

The major nutrient found in
meat is

31 / 50

31.

vitamin is essential for
blood clotting.

32 / 50

32. Portion control is:

A. controlling the size or quantity of food to be served

B. controlling the number of portions to serve

C. controlling the portions of ingredients to use

D. controlling the portion yeild

33 / 50

33.

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

34 / 50

34. is often called the antiscurvy vitamin

35 / 50

35.

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

36 / 50

36.

Bulk purchasing is the
process of

37 / 50

37. Meat from pig is known as:

A. pork

B. veal

C. beef

D. mutton

38 / 50

38.

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

A. offal

B. beef

C. game

D. poultry

39 / 50

39. Food spoilage is:

A. browning reactions in food

B. keeping food outside the refrigerator

C. non-preservation of food

D. undesirable changes that take place in the foods we eat

40 / 50

40.

Small organisms that can
be seen only through a
microscope are called

41 / 50

41.

Deficiency of vitamin D in
children results in

42 / 50

42. Canapé is:

A. an item served with a ring of vegetable

B. a soft full-flavour ripened cheese

C. toasted bread covered with savory paste and garnished

D. a display of ready-to-eat cold and hot dishes

43 / 50

43.

One of the following is a
method of portion control:

A. disregard to protion charts

B. none of the listed

C. dishing to favour

D. preparation of standard recipee

44 / 50

44.

Proteins of vegetable/plant
origin are classified as

45 / 50

45.

The types of needs are
classified into
_,
and

46 / 50

46. Grilling is:

A. cooking in wate

B. cooking in oil

C. cooking in air

D. cooking in dry heat

47 / 50

47.

Kitchen organisation may
be defined as

48 / 50

48.

Bacteria, Moulds and Yeast
are all examples of

49 / 50

49.

Carbohydrate is made up of
__,
and

50 / 50

50.

The two main types of
menu are
and

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