SET A 41-50

___________________ bacteria is mostly associated with open wound.

• E-coli

• Salmonella

• Hay bacillus

• Clostridium perfringens

• Staphylococcus aureus

Which one of the following provides highest source in protein ?

• Fruits

• Breads

• Peanuts

• Potatoes

• Bananas

____________ is the ingredient used to thicken a Jus Meat.

• Oil

• Cream

• Butter

• Egg yolk

• Corn starch

_______________ is a sign of fresh seabass.

• Frozen

• Dry skin

• Smelly odor

• Sunken eyes

• Deep red gills

Which of the following sauce is traditional served with deep fried crumbed fish ?

• Tartare

• Tomato

• Chili sauce

• Hollandaise

• Black pepper

Which one of the following types cuisine is mostly associated with basmati rice ?

• India

• Japan

• England

• Thailand

• Malaysia

______________________ is the benefit of vacuum packing poultry before storage.

• Good hygiene practice

• Provides a long shelf life

• Improved nutritional value

• Speed up cooking process

____________ methods is used for grill chicken.

• Grilling

• Broiling

• Roasting

• Poaching

• Steaming

Which one of the following is a technique for healthy practice ?

• Frying the steak with oil

• Trimming the fats meats

• Seasonings in large quantities

• Using extra butter in each recipe

• Roasting vegetable in large amount oil

Which one of the following sauces is made from white roux ?

• Chili sauce

• Bechamel

• Espagnole

• Hollandaise

• Black pepper