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Section 3 nutrition questions

Authored by Mike Belcher

Hospitality and Catering

11th Grade

Section 3 nutrition questions
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7 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the processes that kai goes through from when it first arrives in the kitchen to when it is eaten?

Storage, Preparation and Cooking

Storage, Serving and Eating

Preparation, Cooking and Serving

Cooking, Eating and Storage

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the effect of keeping kai exposed to air and at too warm a temperature?

It can lose nutrients

It can improve taste

It can make it look better

It can help it last longer

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are flavourings used for in kai?

To improve or change the taste

To make it last longer

To make it look more attractive

To prevent microbes from growing

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of adding colourings to kai?

To make it look more attractive

To improve the taste

To preserve it

To enhance nutritional value

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What do preservatives do to kai?

Make it safe to eat for longer

Improve its taste

Make it look brighter

Change its texture

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the role of emulsifiers in kai?

To preserve the color

To add sweetness

To increase shelf life

To blend ingredients that don't mix well

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does refrigeration affect kai?

It makes it more colorful

It slows down the growth of bacteria

It enhances the flavor

It increases its nutritional value

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