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

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

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

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

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

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

A) Any substance that tastes good
B) Only items produced in a restaurant
C) Any plant-based material
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 act of eating meals
D) The study of foodborne illness

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