PRELIM EXAM IN KEBFP LECTURE

1.    He introduces the kitchen brigade system in classical French cuisines.

• Careme

• Escoffier

• Fernand Point

• Marie Antoine

2.   It is the person who is in charge to monitor the operations in the kitchen.

• Sous Chef

• Executive Chef

• Garde manger

• Kitchen Helper

The Fish Chef in the kitchen.

• Patissier

• Garde Manger

• Poissonier

• Saucier

  This of the following is a good source of monounsaturated fatty acids.

• Canola Oil

• Sunflower Oil

• Soybean oil margarine

• Shrimp

This of the following foods is a good source of omega 3 fatty acids.

• meat 

• Oranges

• Peanut butter

• Salmon

Red pigment in vegetables

• Anthocyanin

• Chlorophyll   

• Flavones

• None of the above

The following are micro nutrients present in food except:

• Mineral

• Fats

• Vitamins

• All of the above

This of the following is not a macro nutrient

• Carbohydrates

• Water

• Vitamins

• All of the above

  The yellow and orange pigment in the food.

• Chlorophyll

• Anthocyanin

• Carotenoid

• None of the above

This of the following is not a method of heat transfer.

• Conduction

• Radiation

• Microwave

• Convection