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
Some reasons for good purchasing include:
2 / 50
The cook responsible for the production of all dishes of meat, poultry and game cooked by boiling, poaching steaming, stewing, etc is the
3 / 50
The production centre where all cooking takes place is the
4 / 50
Which of these factors affects kitchen planning and design:
5 / 50
Which of these nutrients provides the most concentrated form of energy
6 / 50
Which of these is part of determinants of portion size:
7 / 50
Important steps to remember in food purchasing are:
8 / 50
vitamin is essential for blood clotting.
9 / 50
One of the following is a method of portion control:
10 / 50
Which of the underlisted are all nutrients
11 / 50
Which of these nutrients provides materials for growth and repair:
12 / 50
is the service of food from the kitchen to the restaurant through the waiter or waitress.
13 / 50
The food substances we eat contain various nourishing elements called
14 / 50
14. Barbecue means
15 / 50
Lean meat is made of bundles of
16 / 50
Standard yeilds, standard recipes and standard portion size are stages of controlling:
17 / 50
The three levels of markets are _, and
18 / 50
Drying, freezing and smoking are all methods of
19 / 50
A list of the various dishes served in a food service establishment is called
20 / 50
One of the following chemicals is used in food preservation:
21 / 50
Which of these is a good source of protein:
22 / 50
Kitchen organisation may be defined as
23 / 50
The nutrient that provides the most concentrated form of energy is
24 / 50
Market types for purchasing include all except:
25 / 50
Examples of convenience foods include:
26 / 50
26. Pyridoxine is a form of
27 / 50
Braising, Poaching and Steaming are all methods
28 / 50
Chilling and Freezing involve the application of
29 / 50
Persons who are not clean, and suffering from ill-health should not
30 / 50
Vitamins are classified as and soluble.
31 / 50
One of the following is a reason for cooking food:
32 / 50
Monosacharides are types of:
33 / 50
Non-perishable foods are those foods that
34 / 50
Which of these vitamins are water soluble:
35 / 50
35. Carte du jour means
36 / 50
36. Grilling is:
37 / 50
37. Canapé is:
38 / 50
Dirty kitchens will attract disease carrying flies which can cause
39 / 50
Those foods which begin to deteriorate almost immediately unless preserved in some way are called
40 / 50
40. The term 'au lait' means:
41 / 50
The deficiency of this vitamin results in night blindness:
42 / 50
The main classes of fat are and fats.
43 / 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
44 / 50
Tossing food lightly in a small amount of fat or oil is called
45 / 50
Meat obtained from bush animals are called:
46 / 50
46. Meat from pig is known as:
47 / 50
One of the underlisted is a food preservation method:
48 / 50
48. Vitamins
49 / 50
The edible or the usable part of a food item which is available after preparation, and cooking is called
50 / 50
50. is often called the antiscurvy vitamin
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