THIRD TERM F/NUT ss2
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1 / 30
A blender is an example of a.
2 / 30
Rechauffe means what.
3 / 30
------- is the management process of organizing,implementing and evaluation in order to accomplish..
4 / 30
-------is flowering and colouring are those present in plants.
5 / 30
A big gas cookers is an example of a.
6 / 30
A teaspoon is an example of.
7 / 30
------are substance added to food to improve their flavours and aroma.
8 / 30
-------is the flower buds of a tropical tree.
9 / 30
What are the substance that produce in flour mixture.
10 / 30
What are extracts from the plant which are chemically modified.
11 / 30
Leftover food should only be ----- and not re cooked..
12 / 30
The world'rechauffe' means.
13 / 30
One of the advantages of convenience food is.
14 / 30
What is the underground stem of a tropical plant.
15 / 30
The service which the host and hostesses and other members participate is called.
16 / 30
The powder drives from grounded wheat is called.
17 / 30
What is the mixtures of two or more different types of flour.
18 / 30
In the case of carbohydrate food with alot of browing can result while fats and oil can be...
19 / 30
All these are advantages of convenience except.
20 / 30
The equipment that don't occupy space which can be moved around is known as.
21 / 30
In ------ services, the waitress and waiter alone participate.
22 / 30
---- can be described as the laboratory in the room.
23 / 30
The protein in the food may be hardened by further--------.
24 / 30
25 / 30
To improve and taste the quality of reheated foods they should be slightly-------.
26 / 30
The equipment that don't occupy space and which cannot be move from one place to another is called.
27 / 30
--------- are thing which are useful during the preparation of food.
28 / 30
All these are reasons for reheating food except.
29 / 30
The food which is moisture contents have reduced is called.
30 / 30
Food that have been processed and preserved to reduce or eliminate the amount of preparation and cooking is called.
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The average score is 56%
