33. INTRODUCTION TO RAW MATERIALS ( PART B )

39. 39. The vegetable used for garnishing dishes in Oriental Cuisine is:

• A) Romaine lettuce
• B) Spring onion
• C) Bitter gourd
• D) Pimentos

40. The popular thickening agent used in Chinese cuisine is:

• A) Refined flour
• B) Com flour
• C) Gram flour
• D) Wheat flour

41. What is the Meaning of "Fillet of Fish"?

• A) A Cut from big fish
• B) Battered fish
• C) Slice of fish
• D) Cut of fish without bones

42. 42. What is "MOZZARELLA"?

• A) Type of Cream
• B) Type of Cheese
• C) Milk Powder
• D) Milk Cake

43. Which of the following is a root vegetable?

• A) Cauliflower
• B) Carrot
• C) Spinach
• D) Cabbage

44. What is the Meaning of "THIGHS"?

• A) Chicken Legs
• B) Cut of Sheep
• C) Cut of Poultry
• D) Cut of Lamb

45. What is "DARNE"?

• A) Sliced fish.
• B) A slice from a round fish with bone.
• C) Type of fish
• D) Cut of fish without bones

46. What is "BROCCOLI"?

• A) Type of Cauliflower
• B) Root Vegetable
• C) Flowery Vegetable
• D) Leafy Vegetable

47. What is "COCONUT MILK"?

• A) Type of thickening agent
• B) Water from the coconut
• C) An Appetizer
• D) Raising Agent

49. What is "BAKING POWDER"?

• A) Raising Agent
• B) Thickening Agent
• C) Baking Soda
• D) Tenderizer