Food production test no 1 for Diploma & Short term courses Leave a Comment / By citmsorg / July 9, 2025 Welcome to your Food production test no 1 for Diploma & Short term courses When you cook food it becomes fit for consumption. The term defining it is ? Edible Palatable Eatable Consumable None Any beverage that you can consume is called Beverage Consumable Potable drinkable None The object of cooking food is to achieve certain result such as – To falcate and hasten digestion Food compiling Decorative food none of these None Which one is constituents of food proteins , carbohydrates and fats is visible increased digestibility – Menu Menu compiling Effect of cooking none of these None Which one protein is normally seen in meat – Myosin Albumen Gluten None of these None Which one protein is normally seen in wheat – Myosin Albumen Gluten none of these None None Myosin protein is normally seen in – Egg Meat Wheat Pulses None Starch, cellulose and sugar are the types of – Proteins Vitamins Fats Carbohydrates None Which one is the carbohydrates here – Cellulose Egg Meat Wheat None What is the correct temperature of cooking sugar – 116 degree 190 degree 200 degree 220 degree None What temperature is suitable for cooking the sugar into Italian meringue – 140 degree 100 degree 220 degree 180 degree None Which one is not the carbohydrates of the following – Starch Cellulose Sugar Eggs None Which temperature is suitable for sugar fondant – 119 degree 180 degree 220 degree 100 degree None The approximate cooking time for chicken stock is - 20 minutes 2 hours 4 hours 8 hours None The correct storage temperature range for stock is – to 4 degree c 2 to 8 degree c 5 to 10 degree c 8 to 12 degree c None The correct holding temperature range for warm emulsion sauces is – 18 to 25 degree c 25 to 30 degree c 30 to 37 degree c 85 to 90 degree c. None How many portions does four liters of sauce yield - 20 35 60 80 None The correct service temperature for hot sauce is – 37 degree c 65 degree c 70 degree c 85 degree c None None 1 out of 2 Time's upTime is Up! Post navigation ← Previous QuizNext Quiz → Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment * Name* Email* Website Save my name, email, and website in this browser for the next time I comment.
