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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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Expert · Level 13 · home-science,recipe-adaptation,low-oil,health-oriented
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  1. Health-oriented recipe adaptation
  2. Complete end of food identity
  3. Raw material fraud
  4. Removing food safety
Expert · Level 13 · home-science,life-cycle-thinking,food-enterprise,waste
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  1. Only plate decoration
  2. On the full impact from ingredient purchase to waste disposal
  3. Only customer name
  4. Only shop rent
Expert · Level 13 · home-science,value-chain,cost-reduction,value-addition
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  1. Only in choosing spice colours
  2. Only in knowing customer age
  3. In identifying where cost can reduce or value can increase
  4. In sending food without packaging
Expert · Level 13 · home-science,health-claims,digital-marketing,ethics
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  1. It can mislead customers and reduce trust
  2. It always increases food safety
  3. It makes cost zero
  4. It replaces kitchen hygiene
Expert · Level 13 · home-science,root-cause,complaint-handling,quality-improvement
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  1. The same mistake can be prevented from recurring
  2. The customer can always be blamed
  3. The menu can be hidden
  4. Ingredient records can be removed
Expert · Level 13 · home-science,festival-demand,capacity-planning,sweets
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  1. Accepting all orders without checking capacity
  2. Accepting orders after checking capacity, ingredients, labour and storage
  3. Increasing output by mixing stale ingredients
  4. Stopping quality checking
Expert · Level 13 · home-science,cold-chain,perishable-food,transport
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  1. In open display of dry snacks
  2. While selling spice powder
  3. During transport of curd, sweets or prepared chilled food
  4. While printing menu cards
Expert · Level 13 · home-science,food-wastage,social-impact,resource-use
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  1. Unnecessary pressure on resources, cost and food availability
  2. Customer health automatically improving
  3. Food safety always increasing
  4. Need for menu planning ending
Expert · Level 13 · home-science,local-sourcing,supply-risk,farmer-linkage
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  1. Increased freshness
  2. Support to local economy
  3. Clear source identity
  4. Irregularity in supply quantity and quality
Expert · Level 13 · home-science,standard-operating-procedure,hygiene,service
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  1. To change every task randomly
  2. To keep uniform procedures in hygiene, measurement, cooking and service
  3. To remove customer feedback
  4. To hide food cost
Expert · Level 13 · home-science,vegetarian-label,cultural-sensitivity,menu
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  1. It respects customers' cultural, religious and personal choices
  2. It confuses customers
  3. It spoils food
  4. It makes the menu useless
Expert · Level 13 · home-science,recipe-secrecy,training,standardisation
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  1. Teach key processes while keeping controlled records of special blends
  2. Teach hygiene to nobody
  3. Destroy all records
  4. Give customers wrong information
Expert · Level 13 · home-science,product-liability,consumer-safety,food-information
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  1. Seller's responsibility that food is safe and has correct information
  2. Blaming the customer for every fault
  3. Writing wrong ingredients in menu
  4. Keeping packaging contaminated
Expert · Level 13 · home-science,women-entrepreneurship,micro-enterprise,food-business
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  1. Pressure of market, credit, time and household responsibilities
  2. Full control over every resource
  3. Always fixed income
  4. No need for customer service
Expert · Level 13 · home-science,slow-cooking,cost-time,production-capacity
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  1. Flavour development
  2. Better texture
  3. More time, fuel and pressure on production capacity
  4. Increased aroma
Expert · Level 13 · home-science,customer-data,privacy,ethical-use
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  1. Understanding preferences and orders while respecting consent and privacy
  2. Making customer address public
  3. Sharing payment information
  4. Using data to deceive customers
Expert · Level 13 · home-science,sensory-evaluation,taste-texture,quality
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  1. Assessing taste, smell, colour, texture and appearance of food
  2. Counting only bills
  3. Measuring only kitchen rent
  4. Removing customer phone numbers
Expert · Level 13 · home-science,break-even,food-costing,enterprise
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  1. It tells when profit begins after costs are recovered
  2. It makes food spicier
  3. It cleans the kitchen
  4. It changes customer address
Expert · Level 13 · home-science,fasting-menu,cultural-rules,food-service
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  1. Respect for the community's rules, ingredients and hygiene
  2. Hiding ingredients
  3. Giving wrong food to customers
  4. Treating every fast the same
Expert · Level 13 · home science,food enterprise,customer feedback,online reviews,quality control,service improvement
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  1. Identify recurring problem patterns in the reviews and begin investigating them
  2. Declare all negative reviews false without investigating
  3. Remove the menu immediately without informing customers
  4. Stop quality checks until the problem is understood