1) A person selects food due to: a) personal preference b) nutrition & health benefit c) positive & negative associations d) availability, convenience & economy 2) Menu planning starts with ......................... a) budgeting b) deciding main entree c) get ready with recipe d) check on labour & equipment 3) ................... is the last day the product will be of optimum quality a) expiry date b) use by date c) manufacturing date d) packaging date 4) Which is the correct way of handling a knife? a) b) c) 5) Which picture show "mincing"? a) b) c) d) 6) one teaspoon equals to ................ a) 5ml b) 10ml c) 15ml d) 20ml 7) Salt is used as: a) Diluting agent b) Binder c) Flavour enhancer d) Texture enhancer 8) Salt should be added in large amount in cooking to enhance flavour. True or False? a) true b) false 9) ....................is derived from leaves and well known for their seasonings capabilities. a) herb b) pepper c) sauce d) salt 10) Food is cooked to ........... a) save cost b) improve taste & quality c) increase availability of nutrients d) destroy microorganism

Basic nutrition 02

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