Test your understanding of the methods of cooking, dietary adequacies, hygienic practices in handling food and ability to produce variety of dishes and drinks for various types of occasions, establishments and individuals.
The chief mineral salts in green vegetables are
Iron and calcium
Phosphorus and chlorine
Zinc and manganese
Iodine and sodium
Correct answer is A
No explanation has been provided for this answer.
Which of the following nutrients should be mostly considered when planning meals for adolescents?
Protein, vitamins, carbohydrate and minerals
Dietary fibre, vitamins and fat and oil
Protein, vitamins and fat and oil
Dietary fibre, carbohydrates, vitamins and minerals
Correct answer is A
No explanation has been provided for this answer.
A teenage that had diarrhea after eating contaminated food at a party was suffering from
Stomach disorder
Pathogenic disease
Food infection
Food poisoning
Correct answer is D
No explanation has been provided for this answer.
Vodka
Madeira
Cider
Run
Correct answer is D
No explanation has been provided for this answer.
When serving beverages, tray should be carried
At waist level with the left hand under
Above the shoulder with the right hand under
At waist level with the right hand under
Above the shoulder with the left hand under
Correct answer is B
No explanation has been provided for this answer.