SET A 41-50
Authored by Nurul Othman
Life Skills
University - Professional Development
Used 2+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
___________________ bacteria is mostly associated with open wound.
E-coli
Salmonella
Hay bacillus
Clostridium perfringens
Staphylococcus aureus
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which one of the following provides highest source in protein ?
Fruits
Breads
Peanuts
Potatoes
Bananas
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
____________ is the ingredient used to thicken a Jus Meat.
Oil
Cream
Butter
Egg yolk
Corn starch
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
_______________ is a sign of fresh seabass.
Frozen
Dry skin
Smelly odor
Sunken eyes
Deep red gills
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the following sauce is traditional served with deep fried crumbed fish ?
Tartare
Tomato
Chili sauce
Hollandaise
Black pepper
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which one of the following types cuisine is mostly associated with basmati rice ?
India
Japan
England
Thailand
Malaysia
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
______________________ is the benefit of vacuum packing poultry before storage.
Good hygiene practice
Provides a long shelf life
Improved nutritional value
Speed up cooking process
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