| Post Name | Junior Instructor -Food Beverages -Industrial Training |
|---|---|
| Question Paper Code | 010/2019 |
| Category Code | 368/2017 |
| Date of Test | 27 February 2019 |
| Medium of Question | ENGLISH |
| Exam Type | OMR Examination |
| Total Questions | 100 |
1
1. — Kallumala agitation was organized by a
Answer
C. Ayyankali
2
Who abolished the Devadasi system in the temples of South Kerala ?
Answer
A. Rani Sethu Lakshmi Bai
3
Slavery was abolished in Travancore by
Answer
B. Rani Gouri Lakshmi Bai
4
4. The name of Travancore ruler who abolished Suchindram Kaimukku : .
Answer
D. Swathi Thirunal
5
$. Who was known as the father of political movement in Modern Travancore ? | »
Answer
B. G. Parameswaran Pillai
6
6. = The leader of “Civic Rights League” which formed in 1919:
Answer
A. EJ. John
7
Breast Cloth agitation is also known as
Answer
C. Channar agitation —
8
The Temple entry proclamation was issued at Travancore by Sri Chitra Thirunal in’
Answer
C. 1936
9
The publication of “Malabar Mannual™ by William Logan in
Answer
D. 1887
10
The author of the “Angala Samrajya” is
Answer
A. A.R. Raja Raja Varma
11
The author of the novel “ TNOTTYUGE Ivranem
Answer
C. Thakazhi Sivasankara Pillai
12
Samatwa Samajam was established Dy
Answer
B. Vaikunda Swamikal
13
j 13. Who was the permanent Lene MORO ere rrr beast a
Answer
C. Dr. Rajendra Prasad
14
Which Article of Indian ConstitTon Cre en —_
Answer
A. Article 19
15
Drafting Committee CHASTE rr eee eee
Answer
B. Dr. B.R. Ambedkar
16
The World Food Day is observed Lroudisy sm
Answer
D. 16" October | eee re eee ee ey
17
National COMTREEION TOE We re a *
Answer
A. 1992
18
“Make Nambcouuns =e ley CY,
Answer
B. Yogakshema Sabha
19
, Present Supreme Court Chiet Justice Ff mare
Answer
A. Ranjan Gogoi
20
UN Secretar. (;eneral Antonie elie! a Bl ei
Answer
D. Portugal
21
Most commonly processed juice is
Answer
Question Cancelled
22
Beverages are consumed
Answer
D. All of these
23
Which of the following is a stimulating beverage ? .
Answer
A. Cofttee
24
The most common Sugar used in soft drinks :
Answer
D. High Fructose corn syrup ‘
25
) Which of the following properties does Sugar contribute in a beverage ?
Answer
D. All of these f.
26
The maximum concentration of alcohol in beer is
Answer
Question Cancelled
27
Which of the following is a fermented beverage ?
Answer
B. Lassi
28
The common ingredient used in beer making is
Answer
A. Barley
29
Which is the enzyme used in fruit industry ?
Answer
Question Cancelled
30
The anti-nutritional factor present in tea is
Answer
C. Tannin
31
Total soluble solids in fruit juices are contributed by
Answer
A. Sugar
32
32. Major ingredients in carbonated soft drinks are
Answer
D. All of these
33
Which type of restaurant are characterised by their elaborate menu ?
Answer
A. Fine dining
34
34, Which glass type, is a wide shallow bow! with a stem ?
Answer
Question Cancelled
35
Which term refers to crispy cubes of bread ?
Answer
B. Croutons
36
A type of restaurant menu where cach food item is priced separately
Answer
C. A La Carte
37
Which term refers to alcoholic drink consumed in a gulp ? oe
Answer
D. Shooter
38
Fast food restaurants emphasiz«
Answer
A. Speed of service
39
Who is in-charge of all food and beverage services in a hotel ?
Answer
B. F&B Director ' :
40
A person who prepares alcoholic beverages in a hotel is
Answer
A. Bartender
41
Fermentation carried out by yeast is called
Answer
A. Alcoholic
42
Which fruit is used to make a traditional Black forest gateau ?
Answer
A. Cherries
43
Which food additive is made from the bones of animals ?
Answer
C. Gelatine
44
Which of the following foods are used in making milk shakes ”
Answer
Question Cancelled
45
Cider is the product obtained from fermentation of
Answer
A. apple
46
Which of the preparations involve fermentation ”
Answer
D. All ofthese
47
Which of the following is not a milk product ?
Answer
D. Honey
48
All of the following are techniques are household preservation methods, except:
Answer
C. Lyophilisation
49
The calorific value per gram of carbohydrate is
Answer
A. 4 kilo calories
50
Which country consumes the most tea ’’
Answer
C. China
51
S51. The most common type of tea produced in India is
Answer
A. Black tea
52
L 52. Fruit punches are made by mixing :
Answer
A. 25% total fruit juice and 65° of sugar
53
§3. Enzyimies are .
Answer
B. Proteins :
54
Vv seeowese ws = —— ~ ee, le l,l ° all inl —— vite 4 =e’ hs) paket ne
Answer
C. Lipids. carbohydrates, proteins
55
Lactose isa
Answer
B. Disaccharide .
56
The process of heating milk to kill pathogenic bacteria to make food safe to consume is called
Answer
D. Pasteurization
57
Gelatin, used in bakery products, confectioneries and desserts is derived from
Answer
B. Animal source
58
$6. The process of heating milk to kill pathogenic bacteria to make food safe to consume is called
Answer
D. Pasteurization $7. Gelatin. used in bakery products. confectioneries and desserts is derived trom (A) Plant source (B) Animal source (C) Algal source (D) Exug white $8. Which at the tollowing are considered a hygiene practice in a food industry ? (A) Long nails (B) Long hair (C) Wearing jewellery (D) Wearing gloves
59
Which among the following is not a sensory characteristic of food ?
Answer
D. Composition
60
60. The predominant microbes in frozen foods are
Answer
A. Bacteria
61
Which of the following is an example of a condiment ?
Answer
B. Mustard
62
A guest who is lactose intolerant should avoid menu items that contain
Answer
B. Milk and milk products
63
The standard cocktail vlass is often referred to as
Answer
C. martini
64
The machine that dispenses soft drinks is called :
Answer
C. post-mix machine
65
A guest's first impression of an establishment occurs
Answer
A. at the first contact
66
The correct meaning of Hospitality is
Answer
D. meeting the needs of guests with kindness and goodwill .
67
Whien seating guests at a restaurant. it is important to
Answer
C. provide the best available table.
68
What is an aperitif? : ~
Answer
A. An alcoholic drink taken before a meal to stimulate the appetite
69
Which of the following is generally considered a tringe benefit for employees ?
Answer
D. Health Insurance .
70
Which side of the guest is menu presented ?
Answer
A. Right side
71
Tie Which term reters to a dining system where wuests serve themselves ?
Answer
B. Buffet
72
Most common type of complimentary breakfast served in hotels is .
Answer
A. Continental
73
Food served in honour of a special occasion is called
Answer
A. Banquet
74
, Which among the following is not part of food and beverage industry ?
Answer
C. Travel agency
75
Which of the following are the four components of hospitality industry ?
Answer
B. Travel, lodging. food & beverage. entertainment by
76
! 76. Which of the following are commonly garnished with croutons ? _
Answer
D. Salads
77
77. Which of the following must be kept in refrigerated storage?
Answer
C. Ice-creams
78
Which of the following statements is correct ?
Answer
C. A table d*héte menu is one where there is u limited choice in each course.
79
Which of the following is an example of personal hygiene ?
Answer
D. Both (B) and (C) A 1!
80
Which of the following pairs of drinks are prepared using a blender ” .
Answer
C. Banana smoothie and pineapple frappé
81
The continental breakfast includes ~
Answer
D. Toast with jam
82
$2. A small cabinet containing small bottles of beverayes andj ee — am gues rooms is -.
Answer
A. Mini bar
83
83. Which of the following is a home food service innovation that is growing in popularity?
Answer
D. Providing food on order at the residence st?
84
In a small hotel. the restaurant manager must report to .
Answer
C. General Manager
85
9 What is the main purpose of restaurant health and sanitation laws? i)
Answer
B. To guarantee food satety
86
Quick-serve restaurants usually store perishable products. such as meat. dairy items and fruit. in which of the following types of storage facilities ?
Answer
C. Cold storage
87
Which of the following 1S Te CU service to customers es
Answer
D. Greet and seat customers, present ment. take and process order. a ee ae tee tens 1S called
88
> 6p Tablelinecn placed OO en UCU
Answer
B. Skirting
89
#9. Thali service is
Answer
D. Restaurant service — Ss .. gn te nak ava he
90
Crisp texture in food can be achifye
Answer
B. Steaming
91
The liquid obtained when Niven
Answer
C. Soup {
92
Which of the following 100% ee
Answer
B. Milk. vegetables, fruits. green leaty vegetables ore
93
, The teaditional Way sac cans oe oe
Answer
C. Dhaba
94
Caffeine is present in
Answer
A. Coffee
95
The nutrients present in milk are ~
Answer
C. protein and calcium
96
A° La Carte menu is one in which
Answer
A. each food item is sold individually.
97
97. Common food items used for garnishing are
Answer
A. herbs, sauces, croutons and fruits
98
Carbonated beverages contain dissolved
Answer
C. carbon-di-oxide
99
Commonly used herbs and spices in Indian cuisine are
Answer
B. pepper, cinnamon, mint and coriander
100
A fast food restaurant is one that serves
Answer
Question Cancelled
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