| Post Name | Manager Grade III, Hospitality Assistant-Tourism |
|---|---|
| Question Paper Code | 037/2022 |
| Category Code | 137/2019, 260/2021 |
| Date of Test | 9 April 2022 |
| Medium of Question | ENGLISH |
| Exam Type | OMR Examination |
| Total Questions | 100 |
1
A Hotel to be eligible for 5-star classification criteria should have minimum following rooms :
Answer
D. 10 lettable Rooms
2
House Count is equal to :
Answer
C. Previous HC + Arrivals – Departures
3
Match the following :
Answer
D. Post departure (iv) Registration
(e) Departure (v) Hotel services and facilities
4
Bounce Reservation represents :
(i) A reservation is cancelled in Advance.
(ii) Guest is refused accommodation on Arrival
(iii) Walking a guest
(iv) A Guaranteed Reservation.
Answer
Question Cancelled
5
In a large full-service hotel, the front office manager reports to the :
Answer
C. Rooms Division Manager
6
Full form of ARG is :
Answer
D. Average Revenue per Guest
7
Which of the following is not a duty of a Night auditor?
Answer
B. He should possess thorough knowledge about the topography of the Hotel
8
Find the odd one out :
Answer
C. Executive Passport
9
The Kamakhya temple is situated in which city?
Answer
A. Guwahati
10
Which is the incorrect statement pertaining to eco-Tourism?
Answer
B. Travelling for the purpose of revitalization of one’s health, being proactive in
discovering new ways to promote a healthier and less stressful life style
11
Choose the correct sequence among the choices given to complete the below Plans :
(i) American Plan =
(ii) Continental Plan =
(iii) Modified American Plan =
(iv) European Plan =
(v) Bed and Breakfast Plan =
Answer
D. All meals, Continental B/F, B/F + Lunch or Dinner, RR, English B/F
12
The Consular Passport and Visa Division is served under :
Answer
C. Ministry of External Affairs
13
The left luggage supposed to be handled correctly in one of the below sequences :
Answer
D. Counterfoil is handed over to the guest and luggage is kept in the luggage room.
(e) Hands over luggage to the guest.
14
The lowest Rate for given date is known as :
Answer
A. Hurdle Rate
15
Mr. X plans to travel overseas, according to you which is the safest and secure way to carry
any currency?
Answer
A. Traveler’s cheque
16
Fats are used in confectionery to _________ the food and to impart them________ qualities.
(i) enrich, shortening
(ii) gloss, better
(iii) enrich, keeping
Answer
A. (i) is correct
17
Invalid food is a type of food that :
(i) cannot be served
(ii) is wrong
(iii) is meant for sick people
(iv) is not prepared according to FDA regulations
Answer
C. (iii) is correct
18
Which of the following is correctly matched for storage temperature?
(temperature range indicated is in Degrees Centigrade)
Answer
A. Grapes – 0-2
19
Extracting colouring and flavouring by allowing ingredients to stand in water generally at a
temperature just below boiling point is called :
Answer
C. Steeping
20
Chiffonade is a type of cut that can be applied to :
(i) Leafy vegetables
(ii) Tubers
(iii) Roots
(iv) Herbs
Answer
A. (i) only
21
Choose the correct match :
(1) Baking – Food to be cooked is surrounded by
hot air
(2) Stewing – Gentle method of cooking in closed environment using
only small quantity of fluid
(3) Braising – A combination method of roasting and stewing in a
pan with tight fitting lid
(4) Spit roasting – Food is brought in direct contact with the flame of a
clear, bright fire
Answer
D. All
22
Match the following :
Answer
D. Folding (iv) Mixing by careful lifting and dropping
23
Which of the following statement/s is/are correct with regard to frying?
(1) Have the fire low
(2) Do not put in too many pieces of food at the same time
(3) Use fat with high smoke point
(4) Do not replenish the original volume with fresh fat after each frying period
Answer
B. (2) and (3)
24
Match the following terms related to stocks and sauces :
Answer
B. Bouquet garni (ii) 1:10
25
Parsley Sauce is a derivative of :
Answer
A. White Sause
26
The correct proportion for white sauce is :
Flour : Fat : Milk
Answer
C. 1:1:10
27
Reforme Sauce is made of, including other ingredients :
(1) Redcurrant jelly
(2) Espagnole
(3) Wine vinegar
(4) Milk
Answer
A. (1), (2) and (3)
28
Match the following :
Answer
C. Beurre Noir (iii) Equal quantities of flour and butter cooked together
29
Minestrone is a ________ , _______soup.
Answer
C. Unpassed, Italian
30
Cock-
Answer
C. (1), (2) and (3) are correct
31
Sundown Soup is an example of :
(1) Passed Soup
(2) Cold Soup
(3) Cream Soup
(4) Chowder Soup
Answer
D. (2) is correct
32
Cream Soups are often garnished with :
Answer
Question Cancelled
33
Match the following :
Name of Pasta Description
Answer
D. Penne (iv) Medium length tubes with ridges, cut diagonally at
both ends
34
———— is a pasta preparation that originated in ———— and has —————— layers.
Answer
B. Lasagna, Naples, many
35
Zero Salad dressing means
Answer
C. Dressing without oil
36
Match the following :
Name of sandwich Origin Description
(1) Baked Bean (p) United states
Answer
A. canned baked beans on white
or brown bread, sometimes
with butter
(2) Barros Jarpa (q) Chile
37
A salad has these parts :
(1) Base, body
(2) Base, body, garnish
(3) Base, body, dressing, garnish
(4) Face, body, dressing, garnish, base
Answer
B. (3) is correct
38
Match the following :
Salad Dressing
Answer
A. Waldrof (i) Sour cream
39
Match the following :
Dish Accompaniment
Answer
D. Roast Potato (iv) Apple sauce
40
Garnishes can be :
(1) Fresh
(2) Fried
(3) Single
(4) Combination
Answer
D. All
41
Lobster and Crab are examples of :
Answer
B. Crustaceans
42
Pomfret is an example of —————— fish.
Answer
A. Flat
43
A flat fish yields —————— fillets.
Answer
C. Four
44
—————— is a slice of round fish cut on the bone.
Answer
B. Darne
45
Fillet of large fish cut on a slant is called as :
Answer
A. Supreme
46
Which of the following is a blue veined cheese from Italy?
Answer
B. Gorgonzola
47
Which of the following is a round cannonball shaped bright red cheese from Holland
Answer
B. Edam
48
Blue veined cheese traditionally gets its colour from :
Answer
A. Mould/Fungi
49
Blue veined cheese of France made from sheep’s milk :
Answer
D. Roquefort
50
Which of the following is not a cheese?
Answer
D. Roganjosh
51
Which of the following is considered as a caffeine free tea?
Answer
B. Chamomile Tea
52
Leaf size is the chief criterion for the classification of tea plants. Which of the following is
known to have largest tea leaves?
Answer
A. Assam Tea plants
53
Widely noted as the most expensive coffee in the world ,they are partially digested coffee
cherries, eaten and defecated by a particular animal :
Answer
A. Civet coffee
54
Corona is a term associated with :
Answer
B. Size of Cigar
55
Malaga is a sweet white fortified wine that comes from the country of :
Answer
B. Spain
56
Cigars should be best stored at a temperature of :
Answer
Question Cancelled
57
Which of the following is not a major wine producing region of USA?
Answer
A. Oklahoma
58
Average space requirement per person in a Fish-bone shape seating plan is :
Answer
B. 10-12 sq.ft
59
Which of the following is a Tennessee whiskey?
Answer
B. Jack Daniels
60
Which of the following is a Vodka Brand?
Answer
A. Magic Moments
61
Plymouth gin is a gin from :
Answer
C. England
62
Which of the following is Not kept on a food service table as a centre appointment?
Answer
D. Water Jug
63
Tuborg is a beer from :
Answer
C. Denmark
64
In Classic Menu Sequence, both hot and cold puddings are served under this course :
Answer
A. Entremets
65
Which of the following is Not an example of sparkling water?
Answer
D. Merlon
66
Carbonated water containing a little quantity of quinine dissolved, is called :
Answer
A. Tonic water
67
In Classic Menu Sequence, the Rice and Pasta preparations come under this course :
Answer
D. Farineaux
68
Which of the following term is widely used in continental Europe and means a continental
breakfast with coffee :
Answer
A. Café complet
69
Maître d’ hôtel in a restaurant is :
Answer
B. Head Waiter
70
‘Spoons and Forks’ in restaurant/catering trade is denoted by the term :
Answer
Question Cancelled
71
______________ is the standard timings for breakfast.
Answer
A. 7:00 AM - 10:30 AM
72
Water is served on :
Answer
B. Water Goblet
73
Sula is a wine from __________ country.
Answer
C. India
74
Silver service is done from —————— side.
Answer
B. Left
75
___________ is a banquet seating arrangement.
Answer
B. Classroom
76
Housekeeping is responsible for :
Answer
A. cleanliness, maintenance and aesthetic upkeep
77
Grand master key opens :
Answer
B. opens all guestroom doors that are double locked
78
Room inspection report is used and filled by :
Answer
A. floor supervisor
79
Stains can be identified by :
Answer
B. colour, texture and smell
80
A register kept to record all messages that staff from one shift want to convey to employees
on the next shift is called :
Answer
D. log book
81
Contaminated animal products such as meat, poultry and egg causes :
Answer
C. salmonellosis
82
Rats and mice fall under the category of :
Answer
B. rodents
83
Parasites are micro organisms which are dependent on :
Answer
A. living host
84
Microorganisms thrive on —————— temperature.
Answer
C. warm
85
FSSAI stands for :
Answer
B. Food Safety Standards Authority of India
86
FSSAI is a statutory body under the ministry of :
Answer
A. health and family welfare
87
Fire triangle consist of :
Answer
B. heat, fuel, oxygen
88
Class ‘C’ fire are fire involving :
Answer
C. electrical equipments
89
Dry chemical foam is used on :
Answer
D. all the above
90
Class “B” fires are :
Answer
A. flammable liquids
91
The connective tissue found in meat that can be cooked is :
Answer
A. Collagen
92
The process of meat pickled in brine is called :
Answer
Question Cancelled
93
Name a cut of Beef from the following :
Answer
B. Flank
94
Ham is taken from :
Answer
D. Hind leg of pork
95
The stomach lining of a beef cattle is called :
Answer
C. Tripe
96
Fillet mignons is
Answer
D. Steak
97
The fat covering the kidneys of animals is called :
Answer
B. Suet
98
Name a sausage from the following :
Answer
C. Chipolata
99
Whole beef after dressing from a slaughter house is called :
Answer
B. Carcass
100
A technique used in meat preparation in which surface of meat is cooked quickly at high
temperature in a little fat to brown the surface is called :
Answer
D. Searing
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037/2022 18 A
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