Traditional occupations in India - Indian cuisine

Question 1ExpertLevel 14

Why is giving very spicy food equally to every customer not correct in an Indian food enterprise?

ACustomers' age, health and spice tolerance may differBEvery customer always has the same preferenceCSpiciness is the only basis of nutritionDMentioning spice level is unnecessary

Question 2ExpertLevel 14

Which precaution is most necessary while donating food from an Indian food business?

ADonated food should also be safe, fresh and properly packedBAny leftover food should be donated without checkingCIt is fine to donate spoiled foodDTemperature and time should be ignored

Question 3ExpertLevel 14

When is a product recall plan useful in an Indian food enterprise?

AWhen a safety or quality issue is found in packaged foodBWhen food is very tastyCWhen customers are satisfiedDWhen the menu is popular

Question 4ExpertLevel 14

Why is understanding food cost percentage necessary in an Indian cuisine enterprise?

ATo improve profit, pricing and menu decisionsBTo make food saltierCTo change customer addressDTo hide kitchen equipment

Question 5ExpertLevel 14

If an enterprise wants to send a local dish to the national market, what is the most important initial check?

AShelf life, packaging, taste stability and transport safetyBOnly whether the name is attractiveCOnly whether customers like the storyDHow beautiful the shop wall is

Question 6ExpertLevel 14

Why is keeping kitchen workflow in one direction useful in an Indian food enterprise?

AIt reduces contamination and disorder from raw to cooked stagesBFood quantity gets hiddenCCustomer gets confusedDMenu changes automatically

Question 7ExpertLevel 14

What harm can occur from hiding the identity of an artisan cook in an Indian food enterprise?

AThe human story, credit and brand trust of food may weakenBFood safety automatically increasesCCustomer gets more nutritionDMenu cost becomes zero

Question 8ExpertLevel 14

Why is showing a wrong quantity in food photography unethical in an Indian cuisine enterprise?

AIt misleads customer expectation and trustBIt makes food saferCIt is a correct way to reduce costDIt improves customer service

Question 9ExpertLevel 14

What is the purpose of a business continuity plan during a disaster in an Indian food business?

ATo manage key ingredients, equipment, staff and customer communicationBTo destroy all recordsCTo give false information to customersDTo keep selling spoiled food

Question 10ExpertLevel 14

Why is setting a minimum stock level necessary in an Indian food enterprise?

ASo production is not disrupted by shortage of essential ingredientsBTo hide ingredientsCTo spoil every ingredientDTo stop orders

Question 11ExpertLevel 14

When is giving nutrition information especially useful for customers in an Indian cuisine enterprise?

AWhen customers are considering health, weight, diabetes or special dietsBWhen customers need no informationCWhen ingredients must be hiddenDWhen the menu must be written incorrectly

Question 12ExpertLevel 14

What can be the effect of long working hours for workers in an Indian food business?

AFatigue, errors and health problems may increaseBQuality will always increaseCContamination risk will endDThere will never be complaints

Question 13ExpertLevel 14

What ethics are necessary while learning recipes from a local community in an Indian food enterprise?

ARespect for consent, credit and benefit-sharingBStealing and selling the recipeCHiding community identityDCreating a false story

Question 14ExpertLevel 14

Why can fresh chutney have a short shelf life in an Indian food enterprise?

ADue to high moisture and fresh ingredientsBBecause it never contains waterCBecause it is always dryDBecause it needs no storage

Question 15ExpertLevel 14

Why are customer complaint records analysed in an Indian food enterprise?

ATo identify recurring problems and improvement prioritiesBTo blame customersCTo hide the menuDTo erase food cost

Question 16ExpertLevel 14

What is the risk of repeatedly reheating cooked food in an Indian cuisine enterprise?

AFood quality and safety may be affectedBFood always becomes freshCNutrition always doublesDNeed for hygiene ends

Question 17ExpertLevel 14

How can nutrition be improved without changing local taste in an Indian food enterprise?

ABy balancing ingredient ratios, cooking method and accompanimentsBBy completely removing tasteCBy hiding changes from customersDBy adding unsafe ingredients

Question 18ExpertLevel 14

Keeping a food temperature log in an Indian food business is an example of what?

AFood safety monitoringBCustomer confusionCMenu decorationDRaw material wastage

Question 19ExpertLevel 14

When is culturally sensitive fusion food appropriate in an Indian cuisine enterprise?

AWhen original tradition is respected with clear naming and customer informationBWhen roots of the dish are falsely claimedCWhen the community is mockedDWhen ingredients are hidden

Question 20ExpertLevel 14

What is the main risk while making packed snacks for small children in an Indian food enterprise?

AIgnoring size, hardness, spice level and allergen informationBUsing clean packagingCKeeping mild tasteDControlling portion size

Traditional occupations in India - Indian cuisine

Quiz this set

Why is giving very spicy food equally to every customer not correct in an Indian food enterprise?

Which precaution is most necessary while donating food from an Indian food business?

When is a product recall plan useful in an Indian food enterprise?

Why is understanding food cost percentage necessary in an Indian cuisine enterprise?

If an enterprise wants to send a local dish to the national market, what is the most important initial check?

Why is keeping kitchen workflow in one direction useful in an Indian food enterprise?

What harm can occur from hiding the identity of an artisan cook in an Indian food enterprise?

Why is showing a wrong quantity in food photography unethical in an Indian cuisine enterprise?

What is the purpose of a business continuity plan during a disaster in an Indian food business?

Why is setting a minimum stock level necessary in an Indian food enterprise?

When is giving nutrition information especially useful for customers in an Indian cuisine enterprise?

What can be the effect of long working hours for workers in an Indian food business?

What ethics are necessary while learning recipes from a local community in an Indian food enterprise?

Why can fresh chutney have a short shelf life in an Indian food enterprise?

Why are customer complaint records analysed in an Indian food enterprise?

What is the risk of repeatedly reheating cooked food in an Indian cuisine enterprise?

How can nutrition be improved without changing local taste in an Indian food enterprise?

Keeping a food temperature log in an Indian food business is an example of what?

When is culturally sensitive fusion food appropriate in an Indian cuisine enterprise?

What is the main risk while making packed snacks for small children in an Indian food enterprise?

Quiz result

Traditional occupations in India - Indian cuisine

Quiz this set

Why is giving very spicy food equally to every customer not correct in an Indian food enterprise?

Which precaution is most necessary while donating food from an Indian food business?

When is a product recall plan useful in an Indian food enterprise?

Why is understanding food cost percentage necessary in an Indian cuisine enterprise?

If an enterprise wants to send a local dish to the national market, what is the most important initial check?

Why is keeping kitchen workflow in one direction useful in an Indian food enterprise?

What harm can occur from hiding the identity of an artisan cook in an Indian food enterprise?

Why is showing a wrong quantity in food photography unethical in an Indian cuisine enterprise?

What is the purpose of a business continuity plan during a disaster in an Indian food business?

Why is setting a minimum stock level necessary in an Indian food enterprise?

When is giving nutrition information especially useful for customers in an Indian cuisine enterprise?

What can be the effect of long working hours for workers in an Indian food business?

What ethics are necessary while learning recipes from a local community in an Indian food enterprise?

Why can fresh chutney have a short shelf life in an Indian food enterprise?

Why are customer complaint records analysed in an Indian food enterprise?

What is the risk of repeatedly reheating cooked food in an Indian cuisine enterprise?

How can nutrition be improved without changing local taste in an Indian food enterprise?

Keeping a food temperature log in an Indian food business is an example of what?

When is culturally sensitive fusion food appropriate in an Indian cuisine enterprise?

What is the main risk while making packed snacks for small children in an Indian food enterprise?

Quiz result

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