HCM232

One of the following is a
micronutrient

Proteins of high biological
value are classified as

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

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

Proteins of vegetable/plant
origin are classified as

6. The term 'baste' means:

Food spoilage can be
caused by

Which of these factors
affects kitchen planning and
design:

9. Two types of stock are:

Bathing and washing of
hands are aspects of

The main classes of fat are
and
fats.

Carbohydrate is made up of
__,
and

One of these is an
advantage of convenience
foods:

Meat is the
derived from animals after
slaughtering them.

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

One of the following is a
method of portion control:

Examples of convenience
foods include:

Refrigerators, Food Mixers
and Mashers are types of

Vitamins are classified as
and
soluble.

The two types of buying
methods are
and

The production centre
where all cooking takes
place is the

22. is often called the antiscurvy vitamin

Carbohydrate is derived
from one of the following
foods:

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

One of the following
chemicals is used in food
preservation:

The food substances we
eat contain various
nourishing elements called

27. Food spoilage is:

Which of these is a good
source of protein:

Drying, freezing and
smoking are all methods of

Which of these nutrients
provides materials for
growth and repair:

One of the underlisted is a
food preservation method:

32. Meat from pig is known as:

The major nutrient found in
meat is:

Customer profile, time of
the year and location of
restaurant are part of the
considerations in

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

36. Menu is:

Monosacharides are types
of:

Deficiency of protein results
in a condition known as

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

Some reasons for good
purchasing include:

41. A hint for storage of nonperishable foods is:

Which group represents
some factors to consider in
menu planning:

Kitchen organisation may
be defined as

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

Deficiency of vitamin D in
children results in

46. Vitamins

The two main types of
menu are
and

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

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

Foods which are completely
or partly prepared by the
manufacturers are