Senior Unit 4 Reivew

Senior Unit 4 Reivew

12th Grade

10 Qs

quiz-placeholder

Similar activities

Fettuccine Chicken Broccoli Alfredo Quiz

Fettuccine Chicken Broccoli Alfredo Quiz

12th Grade

15 Qs

Proteins Group Quiz

Proteins Group Quiz

9th - 12th Grade

10 Qs

JJSS1 3rd Term Home Economic 2nd CA

JJSS1 3rd Term Home Economic 2nd CA

12th Grade

15 Qs

Herbs and Spices Quiz

Herbs and Spices Quiz

12th Grade

15 Qs

Fruits Group Quiz

Fruits Group Quiz

9th - 12th Grade

10 Qs

Cooking Methods Word Map Review

Cooking Methods Word Map Review

9th - 12th Grade

8 Qs

ACP: Safety & Sanitation Quiz Review

ACP: Safety & Sanitation Quiz Review

12th Grade

10 Qs

sS Chapter 8 Preparation Quiz

sS Chapter 8 Preparation Quiz

12th Grade

15 Qs

Senior Unit 4 Reivew

Senior Unit 4 Reivew

Assessment

Quiz

Hospitality and Catering

12th Grade

Easy

Created by

Courtney Post

Used 4+ times

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which nutrient provides the greatest number of calories?

Fats

Carbohydrates

Proteins

Vitamins

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Using the compost method, you can make fertilizer by breaking down

organic materials.

old tires.

textiles.

cleaning chemicals.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What food item might a vegetarian consume to provide their body with protein?

salmon.

beans.

chicken.

eggs.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Carbohydrates provide your body with

fat.

blood sugar regulation.

energy.

hormone balancing properties.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does the term natural mean when applied to fresh produce?

Organic.

100% sustainably produced.

nothing.

increased vitamin and mineral content.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Meeting current resource needs without compromising the ability to meet future needs describes

sustainability.

organically produced foods.

composting.

natural food production.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

An efficient and safe way to reduce water usage in an operation is to

make sure the dishwasher loads are full.

leave faucets running on a very low level.

remove sink aerators.

use cold water for dishwashing.

Create a free account and access millions of resources

Create resources
Host any resource
Get auto-graded reports
or continue with
Microsoft
Apple
Others
By signing up, you agree to our Terms of Service & Privacy Policy
Already have an account?

Discover more resources for Hospitality and Catering