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WorksheetsMEAL MANAGEMENT
Total questions: 11
Worksheet time: 15mins
Name
Class
Date
1.
What are the four types of soup?
(a)
2.
This is based on clear and unthicken soup
a)
Thin soup
b)
Thick soup
c)
International Soup
d)
Cold soup
3.
Soup that is strained after the preparation
a)
Unpassed soup
b)
Passed soup
c)
Cold soup
d)
International soup
4.
Explain the standard quality of a cream soup.
(a)
5.
What are the nutrient content of egg?
(a)
6.
It indicated the freshness of an egg
a)
Smooth shell
b)
Rough shell
7.
What are the five properties of egg?
(a)
8.
What are the 8 classification of vegetables?
(a)
9.
Egg part composition
(a)
10.
What are ways to cook a tender red meat?
(a)
11.
Other term for white sauce in four mother sauces
(a)
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