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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 14 · home-science,food-delivery,packaging,food-safety
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  1. Leak-proof, clean and suitable for food temperature
  2. Wet and open
  3. Without lid
  4. In contaminated paper
Medium · Level 14 · home-science,sales-record,food-enterprise,planning
View options
  1. To assess income, demand and popular dishes
  2. To remove food taste
  3. To lose customer list
  4. To spoil raw material
Medium · Level 14 · home-science,grain-diversity,traditional-food,nutrition
View options
  1. It brings diversity in menu, nutrition and regional identity
  2. Food always becomes unbalanced
  3. Customer options decrease
  4. Food cost always increases
Medium · Level 14 · home-science,seasonal-menu,food-cost,customer-interest
View options
  1. For fresh ingredients, cost control and customer interest
  2. To make tasteless food
  3. To ignore customer demand
  4. To use poor ingredients in every season
Medium · Level 14 · home science,pest control,food safety,kitchen hygiene,food contamination
View options
  1. To protect food, raw materials and the kitchen from contamination
  2. To improve the taste and colour of food
  3. To increase the storage of waste in the kitchen
  4. To spoil food more quickly
Medium · Level 14 · home-science,special-diet,menu-planning,customer-care
View options
  1. To serve food according to needs like diabetes, low salt or vegetarian preference
  2. To give wrong food to customers
  3. To remove food identity
  4. To make the menu unsafe
Medium · Level 14 · home-science,slow-cooking,texture,flavour
View options
  1. Better blending of flavours and texture development
  2. Keeping food uncooked
  3. Making fuel infinite
  4. Making spices useless
Medium · Level 14 · home science,indian cuisine,customer feedback,food enterprise,service quality,customer satisfaction
View options
  1. When it is used to improve taste, quantity, service timing and packaging
  2. When it is treated only as a complaint and immediately discarded
  3. When a dissatisfied customer is held responsible for shortcomings in service
  4. When the next service is provided without recording the suggestions received
Medium · Level 14 · home-science,raw-material-purchase,perishable-food,demand-planning
View options
  1. When ingredients are perishable and demand is uncertain
  2. When dry material is safely stored
  3. When orders are confirmed
  4. When storage is suitable
Medium · Level 14 · home-science,standard-serving,portion-control,service-quality
View options
  1. For equal quantity to every customer and cost control
  2. To contaminate food
  3. To keep quantity always uncertain
  4. To change the menu
Medium · Level 14 · home-science,traditional-drinks,clean-water,food-safety
View options
  1. Keeping clean water, clean utensils and safe temperature
  2. Using open dirty water
  3. Ignoring ice hygiene
  4. Reusing glasses without washing
Medium · Level 14 · home-science,complaint-analysis,quality-improvement,customer-service
View options
  1. Need for improvement in taste, service, packaging or safety
  2. Raw material is always useless
  3. Customer is never right
  4. Closing business is the only solution
Medium · Level 14 · home-science,food-sample,product-testing,customer-feedback
View options
  1. To show taste to customers and test a new product
  2. To hide food
  3. To confuse customers
  4. To spoil raw material
Medium · Level 14 · home science,food storage,oily snacks,rancidity,food preservation,indian cuisine
View options
  1. To maintain taste and crispness and prevent spoilage
  2. To increase moisture content
  3. To attract pests
  4. To increase the rancid odour of oil
Medium · Level 14 · home-science,kitchen-waste,hygiene,pest-control
View options
  1. To prevent pests, bad smell and contamination
  2. To keep waste near food
  3. To keep the kitchen dirty
  4. To reduce food quality
Medium · Level 14 · home-science,chutney,high-moisture-food,hygiene
View options
  1. Fresh ingredients, hygienic grinding and safe storage
  2. Mixing stale ingredients
  3. Keeping in dirty jars
  4. Not labelling
Medium · Level 14 · home-science,recipe-adaptation,traditional-food,modern-customer
View options
  1. Improving health, portion and presentation while preserving core taste identity
  2. Completely removing the original dish identity
  3. Ignoring customer needs
  4. Making food unsafe
Medium · Level 14 · home-science,food-presentation,portion-size,customer-satisfaction
View options
  1. It may look attractive but reduce satisfaction or value perception
  2. Customer will always be more satisfied
  3. Cost will never be affected
  4. Nutrition will automatically increase
Medium · Level 14 · home-science,food-safety-training,food-handlers,hygiene
View options
  1. Only the owner
  2. All people who prepare, pack and serve food
  3. Only the customer
  4. Only the delivery app
Medium · Level 14 · home-science,feedback-form,quality-monitoring,food-service
View options
  1. Opinion on taste, hygiene, quantity, timing and packaging
  2. Customer's private rumours
  3. Wrong payment demand
  4. Blank page without questions