HCM232

1. Meat from pig is known as:

Market types for purchasing
include all except:

Which of these is part of
determinants of portion
size:

Which one of these is a
macronutrient?

vitamin is essential for
blood clotting.

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

7. The term 'baste' means:

8. A hint for storage of nonperishable foods is:

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

Which listed nutrient
provides the body with heat
and energy:

Portion control equipment
include:

12. Convenience foods are:

Meat from young sheep is
called:

14. Menu is:

15. Grilling is:

The production centre
where all cooking takes
place is the

The fat-soluble vitamins are
__,
_,
and

Chilling and Freezing
involve the application of

The types of needs are
classified into
_,
and

20. Canapé is:

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

Refrigerators, Food Mixers
and Mashers are types of

Deficiency of protein results
in a condition known as

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

Important steps to
remember in food
purchasing are:

The types of kitchen often
found in hotels, restaurants,
institutions is

Vitamins are classified as
and
soluble.

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

Tossing food lightly in a
small amount of fat or oil is
called

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

Monosacharides are types
of:

The internal organs of an
animal are called:

Carbohydrate is made up of
__,
and

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

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

Which of the listed vitamins
is cholecalciferol:

37. Food spoilage is:

The nutrient that provides
the most concentrated form
of energy is

Which of the following are
types of convenience foods:

The food substances we
eat contain various
nourishing elements called

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

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

Proteins of high biological
value are classified as

The major nutrient found in
meat is:

The liquid containing some
of the soluble nutrients and
flavours of food which are
extracted by prolonged and
gentle simmering is refered
to as

Bathing and washing of
hands are aspects of

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

Lean meat is made of
bundles of

One of the following is a
reason for cooking food:

50. Pyridoxine is a form of