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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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Medium · Level 13 · home-science,regional-cuisine,local-spices,culture
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  1. Local grains, spices, cooking methods and culture
  2. Only from plate colour
  3. Only from shop size
  4. Only from gas stove
Medium · Level 13 · home-science,customer-feedback,food-service,quality-improvement
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  1. It helps improve taste, quantity, packaging and service
  2. It always closes the business
  3. It contaminates food
  4. It prevents understanding cost
Medium · Level 13 · home-science,costing,food-business,pricing
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  1. Ingredients, fuel, labour, packaging and transport
  2. Only cost of salt
  3. Only customer name
  4. Only utensil colour
Medium · Level 13 · home-science,snacks,packaging,food-safety
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  1. Product protection, hygiene and attractive presentation
  2. Leaving snacks open
  3. Hiding customer information
  4. Increasing moisture
Medium · Level 13 · home-science,labeling,manufacturing-date,consumer-information
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  1. It helps customers understand freshness and use period
  2. It always spoils taste
  3. It removes product price
  4. It prepares food without cooking
Medium · Level 13 · home-science,papad-badi,group-work,division-of-labour
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  1. Time, skill and production organisation improve
  2. Every member leaves work
  3. Product taste ends
  4. Raw material always spoils
Medium · Level 13 · home-science,self-help-group,women-enterprise,indian-food
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  1. Support in savings, small loans, collective production and sales
  2. Stopping food skills
  3. Keeping distance from customers
  4. Spoiling products
Medium · Level 13 · home science,recipe standardisation,food quality,indian cuisine,food records
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  1. It helps keep taste and quantity consistent each time
  2. It restricts the preparation of a dish to only one person
  3. It makes it necessary to guess the quantity of ingredients
  4. It always increases the cost of food
Medium · Level 13 · home science,food safety,clean water,food hygiene,contamination prevention
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  1. To protect food and utensils from contamination
  2. To promote the growth of microorganisms in food
  3. To always make food taste bitter
  4. To reduce the nutritional quality of food
Medium · Level 13 · home science,food delivery,temperature control,food safety,microbial growth,food preservation
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  1. To keep food safe and fit to eat
  2. To cause rapid deterioration in the food’s taste and quality
  3. To eliminate the need to keep food hot or cold before it reaches the customer
  4. To reduce only the cost of packaging
Medium · Level 13 · home-science,nutrition-balance,menu,indian-cuisine
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  1. Proper combination of cereals, pulses, vegetables, fats and other nutrient sources
  2. Serving only fried food
  3. Depending only on sweets
  4. Removing water and vegetables
Medium · Level 13 · home-science,pulses,protein,traditional-food
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  1. They can be a good source of protein and food diversity
  2. They are always only for decoration
  3. They have no relation with nutrition
  4. They make every meal unbalanced
Medium · Level 13 · home-science,fuel-saving,cost-management,sustainability
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  1. To reduce both cost and environmental impact
  2. To keep food raw
  3. To keep utensils dirty
  4. To remove menu
Medium · Level 13 · home-science,leftover-food,waste-management,food-safety
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  1. To reduce food wastage and health risk
  2. To sell leftover food without checking
  3. To make food unsafe
  4. To increase customer complaints
Medium · Level 13 · home-science,spices,aroma,indian-cuisine
View options
  1. They may also be linked with aroma, colour, preservation and digestion experience
  2. They always spoil food
  3. They are only for plate decoration
  4. They make food nutritionless
Medium · Level 13 · home science,food safety,cross contamination,food hygiene,indian cuisine
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  1. Keeping separate utensils for raw and cooked food
  2. Cutting raw and cooked food with the same dirty knife
  3. Serving food after washing hands
  4. Keeping food covered
Medium · Level 13 · home-science,snack-business,product-diversification,income
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  1. Options are available for different customer tastes and occasions
  2. All customers are lost
  3. Use of raw material stops
  4. Cost estimation becomes impossible
Medium · Level 13 · home-science,branding,food-business,customer-trust
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  1. Increasing product identity, trust and repeat purchase
  2. Hiding food quality
  3. Removing customer contact
  4. Spoiling raw material
Medium · Level 13 · home-science,food-storytelling,culture,traditional-food
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  1. It explains the dish culture, ingredients and family tradition
  2. It always deceives customers
  3. It makes food unsafe
  4. It removes the need for price
Medium · Level 13 · home-science,kitchen-cleanliness,food-safety,customer-trust
View options
  1. Food safety and customer trust increase
  2. Food spoils quickly
  3. Pests are attracted
  4. Work always stops