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

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

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

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

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

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

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

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

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

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