
Nutrition Knowledge
Quiz
•
Other
•
University
•
Practice Problem
•
Medium
Yeow Nyin
Used 9+ times
FREE Resource
Enhance your content in a minute
75 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which cooking method BEST preserves water-soluble vitamins in vegetables used for pastry fillings?
Deep-frying
Slow boiling for 20 minutes
Quick stir-frying for a short time
Long baking at high temperature
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How can the nutrient density of a wholegrain muffin be increased for school children with low appetite?
Increase portion size
Add mashed fruits or vegetables
Add more sugar
Replace wholegrain flour with white flour
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which BEST describes a healthy dessert option?
High sugar and fat only
Artificial colours and flavours
Very low calorie with no nutrients
Provides nutrients relative to energy content
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which ingredient provides a complete protein suitable for cakes or tarts?
Eggs
Cornmeal
Potato
Sugar syrup
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is the BEST plant-based protein alternative to eggs in muffins or cakes?
Lemon juice
Silken tofu
Baking powder
Coconut milk
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which ingredient is a good source of soluble fibre for bakery products?
Butter
Sugar
Oats
White rice
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which vitamin is MOST sensitive to heat and light during cooking?
Vitamin A
Vitamin B
Vitamin C
Vitamin D
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