HCM232

Vitamins are classified as
and
soluble.

Portion control equipment
include:

3. Food spoilage is:

A continental breakfast
consists of:

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

The major nutrient found in
meat is:

Carbohydrate is derived
from one of the following
foods:

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

The main classes of fat are
and
fats.

Foods which are completely
or partly prepared by the
manufacturers are

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

Bathing and washing of
hands are aspects of

Which of the listed vitamins
is cholecalciferol:

Monosacharides are types
of:

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

The deficiency of this
vitamin results in night
blindness:

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

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

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

Refrigerators, Food Mixers
and Mashers are types of

Persons who are not clean,
and suffering from ill-health
should not

The types of needs are
classified into
_,
and

The nutrient that provides
the most concentrated form
of energy is

Proteins of vegetable/plant
origin are classified as

The fat-soluble vitamins are
__,
_,
and

26. Convenience foods are:

Meat is the
derived from animals after
slaughtering them.

Market types for purchasing
include all except:

A sauce is a liquid which
bas been thickened by:

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

31. Portion control is:

Bulk purchasing is the
process of

Iron, calcium, and
phosphorous are examples
of

Carbohydrate is produced
by plants through the
process known as

One of the following is a
method of portion control:

Another name for the Head
Chef is

What is the difference
between fats anf oil:

38. The term 'au lait' means:

39. Two types of kitchen are:

Some reasons for good
purchasing include:

The three levels of markets
are
_,
and

Meat from young sheep is
called:

43. Menu is:

The number of different
sections necessary to
ensure the efficient
operation of a kitchen is
decided by the

45. The term 'baste' means:

A list of the various dishes
served in a food service
establishment is called

A menu displaying
individually priced dishes is
called:

Which one of these is a
macronutrient?

Which of the following are
principles of food
preservation:

Which of these nutrients
provides the most
concentrated form of
energy