Preparation and Cooking of Food
Authored by PVineeta -
Life Skills
7th - 10th Grade
Used 12+ times
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following meat does not belong to the category
Beef
Chicken
Mutton
Venison
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which would be a suitable part of the animal for stewing
Chuck
Short loin
Sirloin
Shank
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Identify which is a true statement
Meat is a high biological value protein food
Seafood is a low biological value protein food
Vegetables are rich sources of protein food
Cereals provide high biological value protein
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is an oily fish
Cod
Red Tilapia
Salmon
Seabass
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Eggs are a rich sources of nutrients. Identify the nutrient lacking in Eggs
Carbohydrates
Fats
Proteins
Minerals
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Eggs are used in food preparation in a variety of ways. Which is not the use of egg in cooking?
As an emulsifier
As a binding agent
As a raising agent
As a thinning agent
As a setting agent
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Milk is nature's perfect food containing many nutrients. Identify the nutrient lacking in milk
Carbohydrates
Fats
Proteins
Vitamin C
Vitamin A
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