33. INTRODUCTION TO RAW MATERIALS ( PART B )
Authored by Poonam Rakesh Tiwari
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University
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40 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
39. 39. The vegetable used for garnishing dishes in Oriental Cuisine is:
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
40. The popular thickening agent used in Chinese cuisine is:
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
41. What is the Meaning of "Fillet of Fish"?
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
42. 42. What is "MOZZARELLA"?
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
43. Which of the following is a root vegetable?
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
44. What is the Meaning of "THIGHS"?
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
45. What is "DARNE"?
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