HCM232

Foods which are completely
or partly prepared by the
manufacturers are

The types of needs are
classified into
_,
and

Portion control equipment
include:

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

vitamin is essential for
blood clotting.

6. Food spoilage is:

7. Carte du jour means

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

9. A hint for storage of nonperishable foods is:

Meat is the
derived from animals after
slaughtering them.

The meat derived from
domesticated birds such as
fowl, guinea fowl, Turkey,
and duck is refered to as

Lean meat is made of
bundles of

Bulk purchasing is the
process of

Which one of these is a
macronutrient?

15. The term 'baste' means:

Kitchen organisation may
be defined as

Meat from young sheep is
called:

One of the following is a
method of portion control:

Which of the following are
principles of food
preservation:

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

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

Carbohydrate is derived
from one of the following
foods:

Deficiency of vitamin D in
children results in

Bathing and washing of
hands are aspects of

Iron, calcium, and
phosphorous are examples
of

Chilling and Freezing
involve the application of

The major nutrient found in
meat is

Another name for the Head
Chef is

Vitamins are classified as
and
soluble.

Which of these vitamins are
water soluble:

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

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

One of the following is a
micronutrient

34. is often called the antiscurvy vitamin

Important steps to
remember in food
purchasing are:

One of the following
chemicals is used in food
preservation:

Which group represents
some factors to consider in
menu planning:

The major nutrient found in
meat is:

Which of the underlisted
are all nutrients

Cream soups are soups in
which……….. have been
added

Which of these factors
affects kitchen planning and
design:

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

Dirty kitchens will attract
disease carrying flies which
can cause

What is the difference
between fats anf oil:

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

47. Meat from pig is known as:

The two types of buying
methods are
and

The nutrient that provides
the most concentrated form
of energy is

Undesirable changes that
take place in the food which
eventually leads to its
rejection is called