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

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

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

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

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

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

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

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

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

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