QUIZ CU 01 : KP 2
Authored by Syakira Amira
Hospitality and Catering
12th Grade
Used 3+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
28 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are herbs typically classified as?
Buds
Leaves
Roots
Seeds
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of peppercorn is known for its floral, spicy flavor and can be pink in color?
Black
White
Sichuan
Pink
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of salt contains iodine as a dietary additive?
Sea Salt
Table Salt
Kosher Salt
Himalayan Salt
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary use of sea salts in culinary applications?
Cooking fats
Garnishes
Fermentation
Thickening agent
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a type of legume?
Almond
Black-eyed Pea
Caraway Seed
Star Anise
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What characteristic defines skim milk?
3.5% fat content
No fat content
Added cream
High in protein
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of homogenization in milk?
Prevents spoilage
Reduces lactose content
Prevents cream separation
Lowers fat content
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Microsoft
or continue with
%20(1).png)
Apple
Others
By signing up, you agree to our Terms of Service & Privacy Policy
Already have an account?
