HCM232

1. Menu is:

2. A hint for storage of nonperishable foods is:

Examples of convenience
foods include:

The two main types of
menu are
and

Some reasons for good
purchasing include:

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

The major nutrient found in
meat is

The three levels of markets
are
_,
and

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

Lean meat is made of
bundles of

The cook responsible for
the production of all dishes
of meat, poultry and game
cooked by boiling, poaching
steaming, stewing, etc is
the

Bacteria, Moulds and Yeast
are all examples of

13. Grilling is:

14. The term 'au lait' means:

Monosacharides are types
of:

Which of these nutrients
provides the most
concentrated form of
energy

Carbohydrate is made up of
__,
and

A continental breakfast
consists of:

The two main types of stock
are
and

One of the following is a
method of portion control:

Those foods which begin to
deteriorate almost
immediately unless
preserved in some way are
called

Which of these vitamins are
water soluble:

23. Convenience foods are:

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

25. The term 'baste' means:

Deficiency of protein results
in a condition known as

The types of needs are
classified into
_,
and

Standard yeilds, standard
recipes and standard
portion size are stages of
controlling:

Another name for the Head
Chef is

Foods which are completely
or partly prepared by the
manufacturers are

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

One of the following is a
reason for cooking food:

Which of these is a good
source of protein:

Braising, Poaching and
Steaming are all
methods

Meat can be preserved by
all the following except:

Standard purchasing
specifications are
documents which are
drawn up for every
commodity describing

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

One of the following
chemicals is used in food
preservation:

The three categories of
kitchen equipment are
_,
and

Which of the following are
principles of food
preservation:

Which group represents
some factors to consider in
menu planning:

Proteins of vegetable/plant
origin are classified as

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

The food substances we
eat contain various
nourishing elements called

Bathing and washing of
hands are aspects of

The nutrient that provides
the most concentrated form
of energy is

Which of these nutrients
provides materials for
growth and repair:

is the service of food from
the kitchen to the restaurant
through the waiter or
waitress.

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

Drying, freezing and
smoking are all methods of