HCM232

The two types of buying
methods are
and

The fat-soluble vitamins are
__,
_,
and

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

What is the difference
between fats anf oil:

5. Barbecue means

Refrigerators, Food Mixers
and Mashers are types of

Foods which begin to
deteriorate almost
immediately unless
preserved in some way are
called:

8. is often called the antiscurvy vitamin

Chilling and Freezing
involve the application of

Braising, Poaching and
Steaming are all
methods

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

The two main types of stock
are
and

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

Important steps to
remember in food
purchasing are:

15. Menu is:

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

The two main types of
menu are
and

Foods which are completely
or partly prepared by the
manufacturers are

19. Carte du jour means

Which of these is a good
source of protein:

Which of these nutrients
provides materials for
growth and repair:

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

Which of these nutrients
provides the most
concentrated form of
energy

Which of these factors
affects kitchen planning and
design:

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

Another name for the Head
Chef is

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

One of the following is a
micronutrient

Market types for purchasing
include all except:

The three categories of
kitchen equipment are
_,
and

31. A hint for storage of nonperishable foods is:

32. The term 'baste' means:

Deficiency of vitamin D in
children results in

The food substances we
eat contain various
nourishing elements called

35. Pyridoxine is a form of

Which of the following are
types of convenience foods:

37. Grilling is:

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

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

Dirty kitchens will attract
disease carrying flies which
can cause

The major nutrient found in
meat is:

Which of the following are
principles of food
preservation:

One of the following is a
reason for cooking food:

44. The term 'au lait' means:

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

Bulk purchasing is the
process of

The types of needs are
classified into
_,
and

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

Proteins of high biological
value are classified as

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