HCM232





Category: HCM232

0

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

1.

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

2 / 50

2.

Carbohydrate is produced
by plants through the
process known as

3 / 50

3.

The food substances we
eat contain various
nourishing elements called

4 / 50

4.

Non-perishable foods are
those foods that

5 / 50

5.

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

6 / 50

6.

Bathing and washing of
hands are aspects of

7 / 50

7.

The types of needs are
classified into
_,
and

8 / 50

8.

Which of these vitamins are
water soluble:

9 / 50

9. Pyridoxine is a form of

10 / 50

10.

One of the following is a
method of portion control:

11 / 50

11.

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

12.

Food spoilage can be
caused by

13 / 50

13.

Proteins of high biological
value are classified as

14 / 50

14.

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

16.

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

17 / 50

17.

Lean meat is made of
bundles of

18 / 50

18.

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

19 / 50

19.

Standard purchasing
specifications are
documents which are
drawn up for every
commodity describing

20 / 50

20.

The fat-soluble vitamins are
__,
_,
and

21 / 50

21.

Some reasons for good
purchasing include:

22 / 50

22.

Examples of convenience
foods include:

23 / 50

23.

Which of these factors
affects kitchen planning and
design:

24 / 50

24.

Which of these is a good
source of protein:

25 / 50

25.

The internal organs of an
animal are called:

26 / 50

26.

Meat is the
derived from animals after
slaughtering them.

27 / 50

27.

Refrigerators, Food Mixers
and Mashers are types of

28 / 50

28. Grilling is:

29 / 50

29.

The major nutrient found in
meat is:

30 / 50

30.

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

31 / 50

31.

Which group represents
some factors to consider in
menu planning:

32 / 50

32.

The production centre
where all cooking takes
place is the

33 / 50

33.

Portion control equipment
include:

34 / 50

34.

The sum of the processes
by which our body takes in
food nutrients for
nourishment is called

35 / 50

35.

Drying, freezing and
smoking are all methods of

36 / 50

36.

Kitchen organisation may
be defined as

37 / 50

37.

Bacteria, Moulds and Yeast
are all examples of

38 / 50

38.

Deficiency of protein results
in a condition known as

39 / 50

39.

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

40.

The two main types of stock
are
and

41 / 50

41.

One of the following is a
micronutrient

42 / 50

42.

The major nutrient found in
meat is

43 / 50

43.

The family kitchen is found
in

44 / 50

44.

Another name for the Head
Chef is

45 / 50

45.

A continental breakfast
consists of:

46 / 50

46.

One of the following
chemicals is used in food
preservation:

47 / 50

47.

Important steps to
remember in food
purchasing are:

48 / 50

48.

Chilling and Freezing
involve the application of

49 / 50

49.

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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