39260541
Descripción
Test por Josh Burnett, actualizado hace 10 meses
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Creado por Josh Burnett
hace 10 meses
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Pregunta 1
Pregunta
True or False, Vitamins B and C are water soluble.
Respuesta
- True
- False
Pregunta 2
Pregunta
The three types of heating methods are conduction, convection and [blank_start]radiation[blank_end].
Respuesta
-
radiation
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destruction
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irritation
Pregunta 3
Pregunta
Select all correct options. Which of the following help add air into a mixture, for example a cake batter.
Respuesta
-
Adding sodium chloride.
-
Creaming the butter and sugar together.
-
Whisking the mixture.
-
Adding Dihydrogen Monoxide.
-
Using plain flour.
Pregunta 4
Pregunta
When boiling foods, it can lose some flavour into the water. Additionally, [blank_start]water[blank_end] soluble vitamins like [blank_start]Vitamin C[blank_end] may also be lost.
Respuesta
-
Vitamin C
-
Vitamin K
-
Amino Acids
-
water
-
fat
-
flavour
Pregunta 5
Pregunta
What is one safety hazard of Frying a dish?
Respuesta
-
The food may cook to quickly or slowly, resulting in an overcooked or undercooked dish.
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Hot oil may splash out of the pan and burn the chef.
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The chef could drop the frying pan, causing the food to be contaminated on the floor.
Pregunta 6
Pregunta
It is important for yeast to have a [blank_start]warm[blank_end], moist environment with a supply of [blank_start]oxygen[blank_end] and a food item like sugar.
Respuesta
-
warm
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chilled
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small
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oxygen
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carbon dioxide
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water
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