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DIPLOMA - CLASS 3

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

PROTEINS PROVIDE WITH

a)

BILE JUICE

b)

HYDROCHLORIC ACID

c)

AMINO ACIDS

d)

PANCREATIC JUICE

2.

EXCESS PROTEIN LEADS TO

a)

ENERGY

b)

HEALTH

c)

CONSTIPATION AND DEHYDRATION

d)

HYDRATION

3.

WEAK MUSCLES,BRITTLE HAIR , GENETIC CONDITIONS ARE DEFICIENCY OF

a)

CARBOHYDRATES

b)

PROTEINS

c)

FATS

d)

MINERALS

4.

LACK OF IRON CAUSES

a)

NIGHT BLINDNESS

b)

BERI-BERI

c)

SCURVY

d)

ANAEMIA

5.

OSTEOPOROSIS IS CAUSES BY

a)

LACK OF MAGNESIUM

b)

LACK OF CALCIUM

c)

LACK OF PHOSPHORUS

d)

LACK OF IRON

6.

MAIN SOURCE OF CALCIUM IS

a)

DAIRY PRODUCTS

b)

GREEN VEGETABLES

c)

MEAT

d)

CEREAL

7.

MORNAY, A DERIVATIVE OF BECHAMEL SAUCE IS ALSO KNOWN AS

a)

TOMATO SAUCE

b)

DEMI-GLAZE

c)

CHEESE SAUCE

d)

ONION SAUCE

8.

ALLEMENDE ( ............+ CHOPPED MUSHROOMS + LIAISON ). MENTION THE MOTHER SAUCE

a)

BECHAMEL

b)

HOLLANDAISE

c)

VELOUTE

d)

ESPAGNOLE

9.

It is an emulsion of eggs and butter. NAME THE SAUCE

a)

MAYONNAISE

b)

HOLLANDAISE

c)

TOMATO SAUCE

d)

BECHAMEL

10.

It is a cold sauce often used as a spread. NAME THE SAUCE

a)

HOLLANDAISE

b)

MAYONNAISE

c)

ESPAGNOLE

d)

TOMATO

11.

AIOLI IS A DERIVATIVE OF

a)

ESPAGNOLE

b)

BECHAMEL

c)

VELOUTE

d)

MAYONNAISE

12.

THE REDUCTION OF ESPAGNOLE AND BROWN STOCK IS

a)

DEMIGLAZE

b)

AIOLI

c)

MADEIRA

d)

MORNAY

13.

It is made from chicken stock and blond roux. NAME THE SAUCE

a)

BECHAMEL

b)

VELOUTE

c)

ESPAGNOLE

d)

TOMATO SAUCE

14.

MOUSSELINE IS A DERIVATIVE OF

a)

HOLLANDAISE

b)

BECHAMEL

c)

VELOUTE

d)

TOMATO SAUCE

15.

SOUBISE, A ONION BASED SAUCE MADE FROM

a)

MAYONNAISE

b)

BECHAMEL

c)

VELOUTE

d)

ESPAGNOLE