CATERING- PAGE 1
1. East India Hotel Ltd. is associated with which group
(a). Oberoi
(b). Taj
(c). Welcome Group
(d). ITDC
Answer: Option-A
2. Hotel situated on the hill station is called
(a). Resort
(b). Transient Hotel
(c). City Hotel
(d). Green Hotel
Answer: Option-A
3. Guests who leave the hotel without settling their account is
(a). Skipper
(b). Sleeper
(c). No Show
(d). FIT
Answer: Option-A
4. Room rate including all the three meals is under which plan
(a). Bermuda
(b). AP
(c). MAP
(d). European
Answer: Option-B
5. Room situated near swimming pool is called
(a). Cabana
(b). Lanai
(c). Parlor
(d). Efficiency
Answer: Option-A
6. The position Floor supervisor is associated with which department of a Hotel
(a). Kitchen
(b). F&B Service
(c). Housekeeping
(d). Front Office
Answer: Option-C
7. Which one is the primary colour
(a). Purple
(b). Orange
(c). Red
(d). Green
Answer: Option-C
8. The room in which no guest has slept last night and not occupied yet is
(a). Vacated
(b). Occupied
(c). Vacant
(d). Stayover
Answer: Option-C
9. Turn-down service is carried out in the
(a). Morning
(b). Midnight
(c). Evening
(d). Afternoon
Answer: Option-C
10. A service provided on the special request of a guest after the guestroom has already been serviced is called
(a). Turn down service
(b). B&B Service
(c). Room Service
(d). Second Service
Answer: Option-D
11. pH value of water is
(a). 11
(b). 10
(c). 8
(d). 7
Answer: Option-D
12. Commis de rang means
(a). Head Waiter
(b). Apprentice
(c). Station waiter
(d). Waiter
Answer: Option-D
13. Pre plated service is also known as
(a). French Service
(b). English Service
(c). Family Service
(d). American Service
Answer: Option-D
14. The French term ‘Vin’ means
(a). Wine
(b). Spirit
(c). Beer
(d). Water
Answer: Option-A
15. Cooking by moist heat is called
(a). Steaming
(b). Braising
(c). Poaching
(d). Stewing
Answer: Option-A
16. The origin of Minestrone soup is from
(a). Italy
(b). France
(c). Germany
(d). England
Answer: Option-A
17. The meaning of Potage is
(a). Soup
(b). Fish
(c). Egg
(d). Pasta
Answer: Option-A
18. Apple sauce is the accompaniment of
(a). Roast Mutton
(b). Roast Pork
(c). Roast Beef
(d). Boiled Mutton
Answer: Option-B
19. Cold lobster goes well with
(a). Hollandaise
(b). Mayonnaise
(c). Tomato sauce
(d). Tarter
Answer: Option-B
20. The soft cheese Camembert is from which country
(a). Holland
(b). France
(c). England
(d). Germany
Answer: Option-B
21. The spirit base of cointreau is
(a). Whisky
(b). Brandy
(c). Rum
(d). Kirsch
Answer: Option-B
22. The base of the spirit Calvados is
(a). Barley
(b). Wine
(c). Cider
(d). Molasses
Answer: Option-C
23. How many Oysters are served per portion
(a). 4
(b). 8
(c). 6
(d). 10
Answer: Option-C
24. Chipolata is served with
(a). Roast Duck
(b). Roast Pork
(c). Roast Turkey
(d). Roast Chicken
Answer: Option-C
25. The term doria refers to
(a). Onion
(b). Cauliflower
(c). Cucumber
(d). Melon
Answer: Option-C
(a). Oberoi
(b). Taj
(c). Welcome Group
(d). ITDC
Answer: Option-A
2. Hotel situated on the hill station is called
(a). Resort
(b). Transient Hotel
(c). City Hotel
(d). Green Hotel
Answer: Option-A
3. Guests who leave the hotel without settling their account is
(a). Skipper
(b). Sleeper
(c). No Show
(d). FIT
Answer: Option-A
4. Room rate including all the three meals is under which plan
(a). Bermuda
(b). AP
(c). MAP
(d). European
Answer: Option-B
5. Room situated near swimming pool is called
(a). Cabana
(b). Lanai
(c). Parlor
(d). Efficiency
Answer: Option-A
6. The position Floor supervisor is associated with which department of a Hotel
(a). Kitchen
(b). F&B Service
(c). Housekeeping
(d). Front Office
Answer: Option-C
7. Which one is the primary colour
(a). Purple
(b). Orange
(c). Red
(d). Green
Answer: Option-C
8. The room in which no guest has slept last night and not occupied yet is
(a). Vacated
(b). Occupied
(c). Vacant
(d). Stayover
Answer: Option-C
9. Turn-down service is carried out in the
(a). Morning
(b). Midnight
(c). Evening
(d). Afternoon
Answer: Option-C
10. A service provided on the special request of a guest after the guestroom has already been serviced is called
(a). Turn down service
(b). B&B Service
(c). Room Service
(d). Second Service
Answer: Option-D
11. pH value of water is
(a). 11
(b). 10
(c). 8
(d). 7
Answer: Option-D
12. Commis de rang means
(a). Head Waiter
(b). Apprentice
(c). Station waiter
(d). Waiter
Answer: Option-D
13. Pre plated service is also known as
(a). French Service
(b). English Service
(c). Family Service
(d). American Service
Answer: Option-D
14. The French term ‘Vin’ means
(a). Wine
(b). Spirit
(c). Beer
(d). Water
Answer: Option-A
15. Cooking by moist heat is called
(a). Steaming
(b). Braising
(c). Poaching
(d). Stewing
Answer: Option-A
16. The origin of Minestrone soup is from
(a). Italy
(b). France
(c). Germany
(d). England
Answer: Option-A
17. The meaning of Potage is
(a). Soup
(b). Fish
(c). Egg
(d). Pasta
Answer: Option-A
18. Apple sauce is the accompaniment of
(a). Roast Mutton
(b). Roast Pork
(c). Roast Beef
(d). Boiled Mutton
Answer: Option-B
19. Cold lobster goes well with
(a). Hollandaise
(b). Mayonnaise
(c). Tomato sauce
(d). Tarter
Answer: Option-B
20. The soft cheese Camembert is from which country
(a). Holland
(b). France
(c). England
(d). Germany
Answer: Option-B
21. The spirit base of cointreau is
(a). Whisky
(b). Brandy
(c). Rum
(d). Kirsch
Answer: Option-B
22. The base of the spirit Calvados is
(a). Barley
(b). Wine
(c). Cider
(d). Molasses
Answer: Option-C
23. How many Oysters are served per portion
(a). 4
(b). 8
(c). 6
(d). 10
Answer: Option-C
24. Chipolata is served with
(a). Roast Duck
(b). Roast Pork
(c). Roast Turkey
(d). Roast Chicken
Answer: Option-C
25. The term doria refers to
(a). Onion
(b). Cauliflower
(c). Cucumber
(d). Melon
Answer: Option-C
26:-Sushi is a popular dish from
A:-Thailand
B:-Italy
C:-Japan
D:-Spain
Ans: C
27:-Which of the following is an odd one ?
A:-Lemon
B:-Melon
C:-Orange
D:-Grape fruit
Ans: B
28:-Chorizo is a
A:-Pasta
B:-Sausage
C:-Fruit
D:-Beverage
Ans: B
29:-The first meat course in French classical menu is
A:-Roast
B:-Releve
C:-Entrée
D:-Entremet
Ans: C
30:-Roux is used as
A:-Flavouring agent
B:-Sweetening agent
C:-Clarification agent
D:-None of these
Ans: D
31:-Which of the following is not a derivative of Mayonnaise ?
A:-Béarnaise
B:-Tartare
C:-Cocktail sauce
D:-Chantilly
Ans: A
32:-The Food Safety and Standards Act came to exist in the year
A:-1995
B:-2006
C:-2010
D:-1986
Ans: B
33:-A perfectly acceptable table cloth is
A:-Satin
B:-Velvet
C:-Damask
D:-None of these
Ans: C
34:-Sommelier means
A:-Wine waiter
B:-Receptionist
C:-Assistant cook
D:-Table cleaner
Ans: A
35:-Napkins should be placed in the
A:-Right of the cover
B:-Top of the cover
C:-Left of the cover
D:-Centre of the cover
Ans: D
36:-The enzyme which acts as a meat tenderizer
A:-Pectin
B:-Gelatin
C:-Dextrin
D:-Papain
Ans: D
37:-Which of the following is not a blue-vein cheese ?
A:-Emmenthal
B:-Gorgonzola
C:-Roque forte
D:-Stilton
Ans: A
38:-A thick strong coffee heavily laced with cardamom
A:-Irish coffee
B:-Cona coffee
C:-Turkish coffee
D:-Indian coffee
Ans: C
39:-Spaghetti, spirelli, vermicelli, tagliatelli and which may come next ?
A:-Fettucine
B:-Mortadella
C:-Pepperoni
D:-Minestroni
Ans: A
40:-Which of the following is a cut of mutton ?
A:-Rump
B:-Sirloin
C:-Supreme
D:-Saddle
Ans: D
41:-Greenish parts of potatoes may
A:-Make food richer
B:-Make food poisonous
C:-Make food colourful
D:-Make food tastier
Ans: B
42:-Which is an odd one ?
A:-Prawn bisque
B:-Sea food chowder
C:-Sea food gumbo
D:-Sea food cocktail
Ans: D
43:-Fugu is a poisonous
A:-Fruit
B:-Mushroom
C:-fish
D:-None of these
Ans: C
44:-Blini is a
A:-Pan cake
B:-Soup
C:-Pastry
D:-None of these
Ans: A
45:-A very popular variety of rice used in Italian cooking.
A:-Arborio
B:-Basmati
C:-Calrose
D:-Samba
Ans: A
46:-Which activity comes under mise-en-scene ?
A:-Set cutleries on the table
B:-Wine opening
C:-Order taking
D:-Replace dirty linen with fresh linen
Ans: D
47:-Sauer kraut is
A:-An international soup
B:-Pickled cabbage
C:-Derivative sauce
D:-None of these
Ans: B
48:-Which of the following is not a herb ?
A:-Oregano
B:-Chervil
C:-Cilantro
D:-Taco
Ans: D
49:-A Japanese pancake
A:-Sake
B:-Hizakana
C:-Okonomiyaki
D:-Tempura
Ans: C
50:-Which is not a sausage ?
A:-Salami
B:-Frankfurter
C:-Calamari
D:-Black pudding
Ans: C
51:-An example for salad dressing
A:-Lemonade
B:-Thousand island
C:-Butter cream
D:-Iceberg
Ans: B
52:-An Italian pasta sauce
A:-Carbonara
B:-Charcutier
C:-Arancini
D:-Pecorino
Ans: A
53:-Which of the following statements is correct ?
A:-Banana should be stored in refrigerator
B:-Poaching is cooking in water which is at boiling temperature
C:-When cooking pulses add any acid to cook it faster
D:-Green vegetables should be started to cook in boiling salted water
Ans: D
54:-A alcoholic beverage made from fermented juice of agave plant
A:-Rum
B:-Vodka
C:-Tequila
D:-Calvados
Ans: C
55:-Combination of chemical and mechanical raising is used in
A:-Cake
B:-Bread
C:-Puffs
D:-Mousse
Ans: A
56:-A highly seasoned stew made of several kinds of fish and shellfish
A:-Goulash
B:-Ragout
C:-Marengo
D:-Bouillabaisse
Ans: D
57:-Person who balances all paper work for a hotel on a daily basis
A:-General manager
B:-Night auditor
C:-Chief accountant
D:-None of these
Ans: B
58:-A very popular snack food originated in the state of Gujarat
A:-Dal wada
B:-Dhokla
C:-Ghewar
D:-Luchi
Ans: B
59:-Salamander is a
A:-Fish
B:-Sweet
C:-Grill
D:-Sauce cook
Ans: C
60:-Which one comes in the class of international soups ?
A:-French onion soup
B:-Cream of tomato soup
C:-Lentil soup
D:-Mutton shorba
Ans: A
61:-A grand function including food served for the invited dignitaries
A:-Conference
B:-Group meeting
C:-Reception
D:-Banquet
Ans: D
62:-Accompaniment of roast beef
A:-Tomato sauce
B:-Barbecue sauce
C:-Apple sauce
D:-None of these
Ans: D
63:-Stollen is a type of
A:-Food additive
B:-Pudding
C:-Bread
D:-Bacteria
Ans: C
64:-Pathogens are
A:-Useful
B:-Harmful
C:-Harmless
D:-Helpful
Ans: B
65:-Beluga imperial is a variety of
A:-Caviar
B:-Ham
C:-Steak
D:-Wine
Ans: A
66:-Which is an odd one ?
A:-Suet
B:-Butter
C:-Lard
D:-Dripping
Ans: B
67:-Argemone seed is a
A:-Taste enhancer
B:-High protein food
C:-Food adulterant
D:-None of these
Ans: D
68:-Which of the following is a spice
A:-Paprika
B:-Pepperoni
C:-Arrow root
D:-Asparagus
Ans: A
69:-The thin outer skin of orange and lemon
A:-Raft
B:-Bran
C:-Zest
D:-Endosperm
Ans: C
70:-Which one is incorrect ?
A:-Food handlers should wash their hands before and after every work
B:-Food handlers should clean the toilets regularly
C:-Outdoor clothing should be kept away from the food production areas
D:-If a food handler is suffering from any illness, it must be reported immediately
Ans: B
71:-Rich source of Omega-3
A:-Mutton liver
B:-Kidney
C:-Ground nut
D:-Sardine fish
Ans: D
72:-Baklawa is
A:-A type of sandwich
B:-An Arabic sweet
C:-An Italian soup
D:-None of these
Ans: B
73:-Cider is made from
A:-Apple juice
B:-Apricot juice
C:-Grape juice
D:-Pear juice
Ans: A
74:-An example for cephalopod
A:-Lobster
B:-Clam
C:-Squid
D:-Oyster
Ans: C
75:-Most of the consommé are named after
A:-The person invented it
B:-The place of origin
C:-Garnish used in it
D:-The stock used
Ans: C
76:-Madeira is a
A:-Fortified wine
B:-Sparkling wine
C:-Blended wine
D:-Cocktail
Ans: A
77:-The spicy food region of China
A:-Shanghai
B:-Peking
C:-Canton
D:-Szechuan
Ans: D
78:-Coating the surface of food materials with oil, seasoning, acid, etc. is
A:-Blending
B:-Marinating
C:-Kneading
D:-Stirring
Ans: B
79:-All fruit, vegetable and ice carvings are done at
A:-Restaurant
B:-Vegetable section
C:-Garde manger
D:-Still room
Ans: C
80:-Boiling point of water in Fahrenheit scale is
A:-112
B:-132
C:-212
D:-232
Ans: A
81:-Largest tea producing country in the world
A:-India
B:-China
C:-Brazil
D:-Sri Lanka
Ans: A
82:-Vermouth is
A:-A spirit
B:-An aromatized wine
C:-A liqueur
D:-None of these
Ans: B
83:-The term used to denote batter fried food items
A:-Broast
B:-Frost
C:-Cracker
D:-Fritter
Ans: D
84:-Vindaloo is a very hot curry from the state
A:-Karnataka
B:-Bihar
C:-Goa
D:-Maharashtra
Ans: C
85:-A long crisp stick of bread served with soup
A:-Crouton
B:-Flute
C:-Yule
D:-Roulade
Ans: B
86:-Which is an odd one ?
A:-Oregano
B:-Rosemary
C:-Caerphilly
D:-Dill
Ans: C
87:-Whipped egg white and sugar
A:-Meringue
B:-Marzipan
C:-Mirepoix
D:-Custard
Ans: A
88:-Au four means
A:-Food for four persons
B:-Cooked four times
C:-Food with four ingredients
D:-None of these
Ans: D
89:-Which one is not offal ?
A:-Liver
B:-Sweet bread
C:-Shank
D:-Kidney
Ans: C
90:-Mexican unleavened flat bread made of corn meal
A:-Tortilla
B:-Chollah
C:-Tapas
D:-Roti
Ans: A
91:-1 ounce is equal to
A:-47.35 Gram.
B:- 28.35 Gram.
C:-51.35 Gram.
D:-25.35 Gram.
Ans: B
92:-Mixture of flour and liquid in a stiff form
A:-Batter
B:-Gild
C:-Mask
D:-Dough
Ans: D
93:-Which is a highly perishable item ?
A:-Potatoes
B:-Eggs
C:-Fish
D:-Apples
Ans: C
94:-One gram of fat provides
A:-9 cal.
B:-7 cal.
C:-4 cal.
D:-6 cal.
Ans: A
95:-Ideal temperature for the growth of bacteria
A:-55 C.
B:-70 C.
C:-20 C.
D:-37 C.
Ans: D
96:-Which of the following statements is correct ?
A:-Best way for thawing frozen meat is to dip in water for long time
B:-Sparkling wines are served chilled
C:-Dustbins and swill bins need not to be kept covered
D:-Europeans usually have a heavy breakfast
Ans: B
97:-The discolouration in cut bananas or apples is due to the action of certain
A:-Micro organisms
B:-Chemicals present in air
C:-Enzymes
D:-None of these
Ans: C
98:-An example for hydrogenated fat
A:-Butter
B:-Tallow
C:-Ghee
D:-Margarine
Ans: D
99:-In American service food is served
A:-Pre-plated
B:-From a large platter
C:-From a trolley
D:-From a large counter
Ans: A
100:-Chef potager prepares
A:-Fish items
B:-Soups
C:-Pastries
D:-Roast items
Ans: B
A:-Thailand
B:-Italy
C:-Japan
D:-Spain
Ans: C
27:-Which of the following is an odd one ?
A:-Lemon
B:-Melon
C:-Orange
D:-Grape fruit
Ans: B
28:-Chorizo is a
A:-Pasta
B:-Sausage
C:-Fruit
D:-Beverage
Ans: B
29:-The first meat course in French classical menu is
A:-Roast
B:-Releve
C:-Entrée
D:-Entremet
Ans: C
30:-Roux is used as
A:-Flavouring agent
B:-Sweetening agent
C:-Clarification agent
D:-None of these
Ans: D
31:-Which of the following is not a derivative of Mayonnaise ?
A:-Béarnaise
B:-Tartare
C:-Cocktail sauce
D:-Chantilly
Ans: A
32:-The Food Safety and Standards Act came to exist in the year
A:-1995
B:-2006
C:-2010
D:-1986
Ans: B
33:-A perfectly acceptable table cloth is
A:-Satin
B:-Velvet
C:-Damask
D:-None of these
Ans: C
34:-Sommelier means
A:-Wine waiter
B:-Receptionist
C:-Assistant cook
D:-Table cleaner
Ans: A
35:-Napkins should be placed in the
A:-Right of the cover
B:-Top of the cover
C:-Left of the cover
D:-Centre of the cover
Ans: D
36:-The enzyme which acts as a meat tenderizer
A:-Pectin
B:-Gelatin
C:-Dextrin
D:-Papain
Ans: D
37:-Which of the following is not a blue-vein cheese ?
A:-Emmenthal
B:-Gorgonzola
C:-Roque forte
D:-Stilton
Ans: A
38:-A thick strong coffee heavily laced with cardamom
A:-Irish coffee
B:-Cona coffee
C:-Turkish coffee
D:-Indian coffee
Ans: C
39:-Spaghetti, spirelli, vermicelli, tagliatelli and which may come next ?
A:-Fettucine
B:-Mortadella
C:-Pepperoni
D:-Minestroni
Ans: A
40:-Which of the following is a cut of mutton ?
A:-Rump
B:-Sirloin
C:-Supreme
D:-Saddle
Ans: D
41:-Greenish parts of potatoes may
A:-Make food richer
B:-Make food poisonous
C:-Make food colourful
D:-Make food tastier
Ans: B
42:-Which is an odd one ?
A:-Prawn bisque
B:-Sea food chowder
C:-Sea food gumbo
D:-Sea food cocktail
Ans: D
43:-Fugu is a poisonous
A:-Fruit
B:-Mushroom
C:-fish
D:-None of these
Ans: C
44:-Blini is a
A:-Pan cake
B:-Soup
C:-Pastry
D:-None of these
Ans: A
45:-A very popular variety of rice used in Italian cooking.
A:-Arborio
B:-Basmati
C:-Calrose
D:-Samba
Ans: A
46:-Which activity comes under mise-en-scene ?
A:-Set cutleries on the table
B:-Wine opening
C:-Order taking
D:-Replace dirty linen with fresh linen
Ans: D
47:-Sauer kraut is
A:-An international soup
B:-Pickled cabbage
C:-Derivative sauce
D:-None of these
Ans: B
48:-Which of the following is not a herb ?
A:-Oregano
B:-Chervil
C:-Cilantro
D:-Taco
Ans: D
49:-A Japanese pancake
A:-Sake
B:-Hizakana
C:-Okonomiyaki
D:-Tempura
Ans: C
50:-Which is not a sausage ?
A:-Salami
B:-Frankfurter
C:-Calamari
D:-Black pudding
Ans: C
51:-An example for salad dressing
A:-Lemonade
B:-Thousand island
C:-Butter cream
D:-Iceberg
Ans: B
52:-An Italian pasta sauce
A:-Carbonara
B:-Charcutier
C:-Arancini
D:-Pecorino
Ans: A
53:-Which of the following statements is correct ?
A:-Banana should be stored in refrigerator
B:-Poaching is cooking in water which is at boiling temperature
C:-When cooking pulses add any acid to cook it faster
D:-Green vegetables should be started to cook in boiling salted water
Ans: D
54:-A alcoholic beverage made from fermented juice of agave plant
A:-Rum
B:-Vodka
C:-Tequila
D:-Calvados
Ans: C
55:-Combination of chemical and mechanical raising is used in
A:-Cake
B:-Bread
C:-Puffs
D:-Mousse
Ans: A
56:-A highly seasoned stew made of several kinds of fish and shellfish
A:-Goulash
B:-Ragout
C:-Marengo
D:-Bouillabaisse
Ans: D
57:-Person who balances all paper work for a hotel on a daily basis
A:-General manager
B:-Night auditor
C:-Chief accountant
D:-None of these
Ans: B
58:-A very popular snack food originated in the state of Gujarat
A:-Dal wada
B:-Dhokla
C:-Ghewar
D:-Luchi
Ans: B
59:-Salamander is a
A:-Fish
B:-Sweet
C:-Grill
D:-Sauce cook
Ans: C
60:-Which one comes in the class of international soups ?
A:-French onion soup
B:-Cream of tomato soup
C:-Lentil soup
D:-Mutton shorba
Ans: A
61:-A grand function including food served for the invited dignitaries
A:-Conference
B:-Group meeting
C:-Reception
D:-Banquet
Ans: D
62:-Accompaniment of roast beef
A:-Tomato sauce
B:-Barbecue sauce
C:-Apple sauce
D:-None of these
Ans: D
63:-Stollen is a type of
A:-Food additive
B:-Pudding
C:-Bread
D:-Bacteria
Ans: C
64:-Pathogens are
A:-Useful
B:-Harmful
C:-Harmless
D:-Helpful
Ans: B
65:-Beluga imperial is a variety of
A:-Caviar
B:-Ham
C:-Steak
D:-Wine
Ans: A
66:-Which is an odd one ?
A:-Suet
B:-Butter
C:-Lard
D:-Dripping
Ans: B
67:-Argemone seed is a
A:-Taste enhancer
B:-High protein food
C:-Food adulterant
D:-None of these
Ans: D
68:-Which of the following is a spice
A:-Paprika
B:-Pepperoni
C:-Arrow root
D:-Asparagus
Ans: A
69:-The thin outer skin of orange and lemon
A:-Raft
B:-Bran
C:-Zest
D:-Endosperm
Ans: C
70:-Which one is incorrect ?
A:-Food handlers should wash their hands before and after every work
B:-Food handlers should clean the toilets regularly
C:-Outdoor clothing should be kept away from the food production areas
D:-If a food handler is suffering from any illness, it must be reported immediately
Ans: B
71:-Rich source of Omega-3
A:-Mutton liver
B:-Kidney
C:-Ground nut
D:-Sardine fish
Ans: D
72:-Baklawa is
A:-A type of sandwich
B:-An Arabic sweet
C:-An Italian soup
D:-None of these
Ans: B
73:-Cider is made from
A:-Apple juice
B:-Apricot juice
C:-Grape juice
D:-Pear juice
Ans: A
74:-An example for cephalopod
A:-Lobster
B:-Clam
C:-Squid
D:-Oyster
Ans: C
75:-Most of the consommé are named after
A:-The person invented it
B:-The place of origin
C:-Garnish used in it
D:-The stock used
Ans: C
76:-Madeira is a
A:-Fortified wine
B:-Sparkling wine
C:-Blended wine
D:-Cocktail
Ans: A
77:-The spicy food region of China
A:-Shanghai
B:-Peking
C:-Canton
D:-Szechuan
Ans: D
78:-Coating the surface of food materials with oil, seasoning, acid, etc. is
A:-Blending
B:-Marinating
C:-Kneading
D:-Stirring
Ans: B
79:-All fruit, vegetable and ice carvings are done at
A:-Restaurant
B:-Vegetable section
C:-Garde manger
D:-Still room
Ans: C
80:-Boiling point of water in Fahrenheit scale is
A:-112
B:-132
C:-212
D:-232
Ans: A
81:-Largest tea producing country in the world
A:-India
B:-China
C:-Brazil
D:-Sri Lanka
Ans: A
82:-Vermouth is
A:-A spirit
B:-An aromatized wine
C:-A liqueur
D:-None of these
Ans: B
83:-The term used to denote batter fried food items
A:-Broast
B:-Frost
C:-Cracker
D:-Fritter
Ans: D
84:-Vindaloo is a very hot curry from the state
A:-Karnataka
B:-Bihar
C:-Goa
D:-Maharashtra
Ans: C
85:-A long crisp stick of bread served with soup
A:-Crouton
B:-Flute
C:-Yule
D:-Roulade
Ans: B
86:-Which is an odd one ?
A:-Oregano
B:-Rosemary
C:-Caerphilly
D:-Dill
Ans: C
87:-Whipped egg white and sugar
A:-Meringue
B:-Marzipan
C:-Mirepoix
D:-Custard
Ans: A
88:-Au four means
A:-Food for four persons
B:-Cooked four times
C:-Food with four ingredients
D:-None of these
Ans: D
89:-Which one is not offal ?
A:-Liver
B:-Sweet bread
C:-Shank
D:-Kidney
Ans: C
90:-Mexican unleavened flat bread made of corn meal
A:-Tortilla
B:-Chollah
C:-Tapas
D:-Roti
Ans: A
91:-1 ounce is equal to
A:-47.35 Gram.
B:- 28.35 Gram.
C:-51.35 Gram.
D:-25.35 Gram.
Ans: B
92:-Mixture of flour and liquid in a stiff form
A:-Batter
B:-Gild
C:-Mask
D:-Dough
Ans: D
93:-Which is a highly perishable item ?
A:-Potatoes
B:-Eggs
C:-Fish
D:-Apples
Ans: C
94:-One gram of fat provides
A:-9 cal.
B:-7 cal.
C:-4 cal.
D:-6 cal.
Ans: A
95:-Ideal temperature for the growth of bacteria
A:-55 C.
B:-70 C.
C:-20 C.
D:-37 C.
Ans: D
96:-Which of the following statements is correct ?
A:-Best way for thawing frozen meat is to dip in water for long time
B:-Sparkling wines are served chilled
C:-Dustbins and swill bins need not to be kept covered
D:-Europeans usually have a heavy breakfast
Ans: B
97:-The discolouration in cut bananas or apples is due to the action of certain
A:-Micro organisms
B:-Chemicals present in air
C:-Enzymes
D:-None of these
Ans: C
98:-An example for hydrogenated fat
A:-Butter
B:-Tallow
C:-Ghee
D:-Margarine
Ans: D
99:-In American service food is served
A:-Pre-plated
B:-From a large platter
C:-From a trolley
D:-From a large counter
Ans: A
100:-Chef potager prepares
A:-Fish items
B:-Soups
C:-Pastries
D:-Roast items
Ans: B