CATERING- PAGE 2
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1. Fibres made from petrochemicals
(a). Synthetic Fibres (b). Regenerated Fibres (c). Metallic Fibres (d). Mineral Fibres Answer: Option-A 2. Fabrics that burns slowly with melting when put in flame (a). Cotton (b). Polyester (c). Wool (d). Linen Answer: Option-B 3. The finish producing three dimensional pattern and design on cotton fabric is called (a). Schreinerizing (b). Embossing (c). Mercerizing (d). Sanforizing Answer: Option-B 4. The chemical formula for Hydrogen peroxide is (a). H1O1 (b). H2O2 (c). H2O (d). H2SO4 Answer: Option-B 5. The Chemical name of Javelle water is (a). Hydrogen peroxide (b). Sodium hypochlorite (c). Sodium Perborate (d). Sodium Hydrosulphite Answer: Option-B 6. The Chemical name of Washing soda is (a). Ammonium Chloride (b). Sodium Tetraborate (c). Sodium Carbonate (d). Ammonium Hydroxide Answer: Option-C 7. A set of rooms out of which one is bedroom and other is living room is (a). Double Room (b). Studio Room (c). Suite Room (d). Lanai Room Answer: Option-C 8. The maximum credit limit a hotel allows to a guest is known as (a). Roof Limit (b). Advance Limit (c). Paid Out limit (d). Floor Limit Answer: Option-D 9. Poissons course is followed by which course in classic menu sequence (a). Potage (b). Oeuf (c). Sorbet (d). Entrees Answer: Option-D 10. Espresso Coffee method was originated in (a). England (b). France (c). Germany (d). Italy Answer: Option-D 11. Sommelier is responsible for the service of (a). Wine (b). Soup (c). Dessert (d). Egg Answer: Option-A 12. The appropriate glass for sherry is (a). Brandy Balloon (b). Elign (c). Tulip (d). Highball Answer: Option-B 13. The spirit base of Bloody Mary cocktail is (a). Rum (b). Whiskey (c). Brandy (d). Vodka Answer: Option-D 14. The term Seco on Spanish wine means (a). Dry (b). Medium Dry (c). Medium Sweet (d). Sweet Answer: Option-A 15. The term Reserva on Spanish red wine bottle label means it is aged for a minimum period of (a). 12 months (b). 6 months (c). 24 months (d). 36 months Answer: Option-A 16. The main ingredient in the preparation of Bouillabaisse is (a). Fish (b). Beef (c). Pork (d). Egg Answer: Option-A 17. Stilton is a type of (a). Vegetable (b). Cheese (c). Fish (d). Game Answer: Option-B 18. Tartare sauce is derived from (a). Hollandaise (b). Mayonnaise (c). Tomato Sauce (d). Veloute Sauce Answer: Option-B 19. Trancheur is responsible for (a). Pest Control (b). Carving (c). Pot washing (d). Soup Service Answer: Option-B 20. Accompaniment for Prawn cocktail is (a). Mint Sauce (b). Roasted Gravy (c). Red Currant Jelly (d). Brown Bread and Butter Answer: Option-D 21. The combined method of both roasting and stewing is (a). Poaching (b). Grilling (c). Frying (d). Braising Answer: Option-D 22. Chicken consommé thickened with tapioca garnished with juliennes of chicken, quenelles and shredded lettuce (a). Carmen (b). Colbert (c). Bretonne (d). Alexandra Answer: Option-D 23. The origin of Gazpacho soup is from (a). Hungry (b). Poland (c). France (d). Spain Answer: Option-D 24. Banquet means: (a). Welfare Catering (b). Transport Catering (c). Function Catering (d). Institutional Catering Answer: Option-C 25. The minimum space between two sprigs should be (a). 2 feet (b). 3 feet (c ). 6 feet (d). 4 feet Answer: 6 feet 27:-Carte du jour means A:-A special party menu B:-A fixed menu C:-Menu of the day D:-None of these Ans: C 28:-Milk, curd, butter, cream and which may come next ? A:-Egg B:-Cheese C:-Fish D:-Meat Ans: B 29:-Salmonella, A:-Helps to preserve food B:-Improves nutritive value of food C:-Makes food attractive D:-None of these Ans: D 30:-A slice of round fish including the bone is A:-Trout B:-Darne C:-Fillet D:-Mignon Ans: B 31:-Dummy waiter is A:-A side board B:-An assistant waiter C:-A seat for waiter D:-A head waiter Ans: A |
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