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
Cream soups are soups in which……….. have been added
2 / 50
Carbohydrate is produced by plants through the process known as
3 / 50
The food substances we eat contain various nourishing elements called
4 / 50
Non-perishable foods are those foods that
5 / 50
Standard yeilds, standard recipes and standard portion size are stages of controlling:
6 / 50
Bathing and washing of hands are aspects of
7 / 50
The types of needs are classified into _, and
8 / 50
Which of these vitamins are water soluble:
9 / 50
9. Pyridoxine is a form of
10 / 50
One of the following is a method of portion control:
11 / 50
The liquid containing some of the soluble nutrients and flavours of food which are extracted by prolonged and gentle simmering is refered to as
12 / 50
Food spoilage can be caused by
13 / 50
Proteins of high biological value are classified as
14 / 50
The edible or the usable part of a food item which is available after preparation, and cooking is called
15 / 50
15. A hint for storage of nonperishable foods is:
16 / 50
The primary function of carbohydrates is to provide the body with and
17 / 50
Lean meat is made of bundles of
18 / 50
Customer profile, time of the year and location of restaurant are part of the considerations in
19 / 50
Standard purchasing specifications are documents which are drawn up for every commodity describing
20 / 50
The fat-soluble vitamins are __, _, and
21 / 50
Some reasons for good purchasing include:
22 / 50
Examples of convenience foods include:
23 / 50
Which of these factors affects kitchen planning and design:
24 / 50
Which of these is a good source of protein:
25 / 50
The internal organs of an animal are called:
26 / 50
Meat is the derived from animals after slaughtering them.
27 / 50
Refrigerators, Food Mixers and Mashers are types of
28 / 50
28. Grilling is:
29 / 50
The major nutrient found in meat is:
30 / 50
Canned steak, frozen pastry and fruit pie fillings are examples of:
31 / 50
Which group represents some factors to consider in menu planning:
32 / 50
The production centre where all cooking takes place is the
33 / 50
Portion control equipment include:
34 / 50
The sum of the processes by which our body takes in food nutrients for nourishment is called
35 / 50
Drying, freezing and smoking are all methods of
36 / 50
Kitchen organisation may be defined as
37 / 50
Bacteria, Moulds and Yeast are all examples of
38 / 50
Deficiency of protein results in a condition known as
39 / 50
The cook responsible for the production of all dishes of meat, poultry and game cooked by boiling, poaching steaming, stewing, etc is the
40 / 50
The two main types of stock are and
41 / 50
One of the following is a micronutrient
42 / 50
The major nutrient found in meat is
43 / 50
The family kitchen is found in
44 / 50
Another name for the Head Chef is
45 / 50
A continental breakfast consists of:
46 / 50
One of the following chemicals is used in food preservation:
47 / 50
Important steps to remember in food purchasing are:
48 / 50
Chilling and Freezing involve the application of
49 / 50
A list of the various dishes served in a food service establishment is called
50 / 50
50. The term 'baste' means:
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