A) A strictly chemical laboratory practice
B) An art form and applied science
C) A hobby for home cooks
D) A biological process of digestion

A) Culinary art
B) Meal planning
C) Nutritional science
D) Food preservation

A) The act of eating raw ingredients
B) Learned capacity to carry out results with minimum outlay of time or energy
C) A natural talent present from birth
D) A tool used for measuring ingredients

A) A person who only cleans the kitchen
B) Anyone who owns a kitchen
C) Someone who only eats in restaurants
D) A highly skilled professional proficient in all aspects of food preparation

A) To improve the flavour or digestibility of food
B) To minimize the amount of food consumed
C) To remove all nutrients from food
D) To increase the cost of ingredients

A) The size of the kitchen
B) The number of cookbooks available
C) The cooking oil brand used
D) Locally available ingredients or trade

A) A food that is only served in restaurants
B) A food eaten regularly that supplies a major proportion of nutrient needs
C) A luxury food item served on holidays
D) A spice used in small quantities

A) Any substance that tastes good
B) Any plant-based material
C) Anything solid or liquid that provides essential nutrients
D) Only items produced in a restaurant

A) The study of foodborne illness
B) The act of eating meals
C) The cleaning of the kitchen after cooking
D) The process of planning meals

A) Energy, growth, and repair of tissues
B) Nothing, it is merely for pleasure
C) Only liquids for hydration
D) A way to pass time