45 minutes Test- T22CBMA3

45 minutes Test- T22CBMA3

Professional Development

25 Qs

quiz-placeholder

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45 minutes Test- T22CBMA3

45 minutes Test- T22CBMA3

Assessment

Quiz

Specialty

Professional Development

Medium

Created by

Minh Nguyen

Used 4+ times

FREE Resource

25 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

1.      What are 3 types of heat transfer?

A.    Conduction, Convection, Radiation

B.    Conduction, Convection, Transition

C.    Conduction, Radiation, Transition

D. Radiation, Convection, Transition

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

2.      What are components of food?

A.    Fats, carbohydrates, proteins

B.    Protein, fats, water

C.    Carbohydrates, fats, vitamins, minerals, proteins, water

D.    Minerals, proteins, fats, water

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

1.      Which cooking method is moist heat?

A.    Fry

B.    Grill

C.    Sauté

D.    Braise

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

4.      Fats present most in:

A.    Banana, cheese, milk

B.    Avocado, coconut, beef

C.    Bread, watermelon, nuts

D.    Chicken, beef, apple

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

5.      What is heat transfer?

A.    the process by which heat or electricity goes through a substance

B.    the process by which food is cooked

C.    the process by which food is eaten

D.    the process by which heat reduces

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

1.      What does “garnish” mean?

A.    to decorate

B.    to cook

C.    to heat

D.    to stir

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

1.      To _________ is to cut food into small cubes.

A.    slice

B.    dice

C.    mash

D.    crush

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