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Subjects

Home Science

Traditional occupations in India - Indian cuisine

TOPIC PRACTICE

Quiz this set

Up to 20 questions from this page. Select your focus, then start.

20 questions
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Hard · Level 13 · indian-cuisine,women-entrepreneurship,market-linkage,training
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  1. Skills, finance, food safety training and market linkage
  2. Only free praise
  3. Distance from customers
  4. Hiding menu
Hard · Level 13 · indian-cuisine,supplier-reliability,production,service
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  1. Menu items and timely service will be affected
  2. Customers will automatically increase
  3. Ingredient quality will always improve
  4. Cost will become zero
Hard · Level 13 · indian cuisine,nutrition claims,ethical labelling,food enterprise,consumer protection
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  1. The claim should be accurate, clear and verifiable
  2. The benefits should be exaggerated to make the claim attractive
  3. Ingredients should be hidden while stating only health benefits
  4. Nutrition information should be kept vague for customers to interpret
Hard · Level 13 · indian-cuisine,food-tourism,authenticity,local-livelihood
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  1. Authentic food, hygiene, local story and fair benefit sharing
  2. Only external naming
  3. Removing local cooks
  4. Leaving hygiene
Hard · Level 13 · indian-cuisine,temperature-log,perishable-food,monitoring
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  1. For safety monitoring of perishable food
  2. To change food name
  3. To hide customer count
  4. To erase ingredient price
Hard · Level 13 · indian-cuisine,oil-reuse,health-risk,food-quality
View options
  1. Health and food quality risk
  2. Customer trust always increasing
  3. Nutrition always doubling
  4. Cost analysis becoming unnecessary
Hard · Level 13 · indian-cuisine,snack-business,customer-retention,quality
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  1. Taste consistency, freshness and service experience
  2. Road length
  3. Shop height
  4. Customer house colour
Hard · Level 13 · indian-cuisine,traditional-knowledge,cultural-ethics,community
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  1. Maintain community identity, credit and cultural respect
  2. Always hide recipe source
  3. Tell customers a false story
  4. Erase local name
Hard · Level 13 · indian-cuisine,break-even,cost-revenue,food-business
View options
  1. Understanding at what sales level costs will be covered
  2. Choosing food colour
  3. Counting customer age
  4. Hiding menu
Hard · Level 13 · indian-cuisine,sustainable-livelihood,food-enterprise,market-linkage
View options
  1. Balance of taste, hygiene, costing, cultural identity and market linkage
  2. Selling only cheap food
  3. Ignoring hygiene
  4. Hiding ingredient source
Expert · Level 13 · home-science,indian-cuisine,food-safety,risk-analysis
View options
  1. To identify hazards and decide control measures
  2. To change only the colour of the menu
  3. To hide prices from customers
  4. To remove the food story
Expert · Level 13 · home-science,recipe-scaling,standardisation,quality
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  1. Giving the same food to all customers
  2. Maintaining consistency of taste, texture and quality
  3. Completely forgetting the recipe
  4. Always removing cooking time
Expert · Level 13 · home-science,critical-control-point,temperature,food-safety
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  1. Choosing a festival name
  2. Decorating the shop
  3. Keeping cooked food at a safe temperature
  4. Deciding the colour of a social media post
Expert · Level 13 · home-science,cultural-ethics,regional-cuisine,trust
View options
  1. Customers will immediately become healthier
  2. Food cost will always decrease
  3. Cooking time will become zero
  4. Both customer trust and community identity will be affected
Expert · Level 13 · home-science,ingredient-traceability,source-record,food-quality
View options
  1. To identify ingredient source, quality and problems
  2. To confuse customers
  3. To hide the menu
  4. To sell food without cooking
Expert · Level 13 · home science,tiffin service,menu planning,food wastage,customer feedback,food safety
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  1. Analyse customer feedback, prepared quantity, and menu popularity
  2. Increase the quantity of the same vegetable prepared every day
  3. Serve the leftover vegetable the next day without checking its quality
  4. Stop maintaining purchase and sales records for that vegetable
Expert · Level 13 · home-science,milk-sweets,perishable-food,microbial-risk
View options
  1. Less brightness of colour
  2. Rapid spoilage and microbial growth
  3. Small shop signboard
  4. Customer name being long
Expert · Level 13 · home-science,nutrition-sensitive-menu,health,customer-needs
View options
  1. Keeping only expensive dishes
  2. Keeping only fried snacks
  3. Considering food groups, age and health needs along with taste
  4. Removing customer nutrition needs
Expert · Level 13 · home-science,allergen-management,cross-contact,customer-safety
View options
  1. Hiding allergen ingredients
  2. Not asking customers about allergies
  3. Writing no ingredients in the menu
  4. Clearly declaring allergens and preventing cross-contact
Expert · Level 13 · home-science,cash-flow,food-enterprise,payment
View options
  1. Ingredient and labour expenses occur first while payment may come later
  2. Every customer always pays in advance
  3. Raw material is always free
  4. Food selling has no cost