
A. Always report any fault as soon as it is detected
B. Always work to achieve the desired products
C. always keep on the time limits
D. All of the above
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A. proper storage of equipments
B. sharpening of knives
C. careful handling of equipments
D. None of the above
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A. Electrical equipments
B. mechanical equipments
C. large equipments
D. utensils and small equipments
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A. seasoning
B. dividing
C. combining
D. grinding
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A. milk
B. fish
C. vegetable
D. rice
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A. Vitamin A
B. Vitamin D
C. Caroten
D. Carrot
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A. potasium
B. calcium
C. phosphorus
D. sodium
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A. fat
B. glucose
C. oil
D. All of the above
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A. carbohydrate
B. protein
C. vitamins
D. minerals
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A. Quantity
B. Quality
C. Composition
D. Size
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