Section 3 nutrition questions
Authored by Mike Belcher
Hospitality and Catering
11th Grade
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7 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the processes that kai goes through from when it first arrives in the kitchen to when it is eaten?
Storage, Preparation and Cooking
Storage, Serving and Eating
Preparation, Cooking and Serving
Cooking, Eating and Storage
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the effect of keeping kai exposed to air and at too warm a temperature?
It can lose nutrients
It can improve taste
It can make it look better
It can help it last longer
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are flavourings used for in kai?
To improve or change the taste
To make it last longer
To make it look more attractive
To prevent microbes from growing
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of adding colourings to kai?
To make it look more attractive
To improve the taste
To preserve it
To enhance nutritional value
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What do preservatives do to kai?
Make it safe to eat for longer
Improve its taste
Make it look brighter
Change its texture
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the role of emulsifiers in kai?
To preserve the color
To add sweetness
To increase shelf life
To blend ingredients that don't mix well
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does refrigeration affect kai?
It makes it more colorful
It slows down the growth of bacteria
It enhances the flavor
It increases its nutritional value
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