| Post Name | VOCATIONAL INSTRUCTOR-CATERING AND RESTAURANT MANAGEMENT |
|---|---|
| Department | KVHSE |
| Question Paper Code | 081/2014 |
| Date of Test | 13 June 2014 |
| Medium of Question | ENGLISH |
| Exam Type | OMR Examination |
| Total Questions | 100 |
1
Asparagus used for cooking is taken from the —-----———- of the plant.
'
Answer
C. Stem
2
The name of the commission formed in 1963 under United Nations, WHO and FAO to
establish internationally agreed guidelines for National Food Control Systems :
Answer
B. Codex Alimentarius Commission
3
What is Menu Engineering?
Answer
D. A mathematical model that compares volume, contribution and cost of each dish
on a menu
4
As per western culinary terms what is Carte du jour?
Answer
D. Menu for the day
5
One of the non-commercial food service sectors 18 :
Answer
C. Industrial Catering
6
FPO and PFA are enforced under the Department of —————— in the Union Ministry.
Answer
D. Health
7
The secretion from the breast in the first few days after delivery is called :
Answer
D. Colostrum
A 3
8
What do you mean by XO?
Answer
A. Extra old
9
Identify the Pasta from the following :
Answer
B. Fettuccine
10
What do you mean by Par Stock?
Answer
C. A pre-determined level of stock that must always be maintained by re-ordering
11
The Basal Metabolic Rate is the energy required:
Answer
D. To sustain the body at complete rest
12
Define Break-Even point :
Answer
A. It is the point at which an operation is at zero net income
13
Calculation of food cost percentage is:
Answer
A. (Food material cost price / Selling price) × 100
14
Which department is responsible for the stock and maintenance of Food and Beverage
equipment and utensils in a five star hotel?
Answer
D. Kitchen Stewarding
15
What do you mean by Prime Vending in methods of purchasing?
Answer
B. A formal agreement with a single vendor to supply a specific amount of product
for a specific period of time
16
The best temperature for the storage of cigar is :
Answer
D. 20°C—21°C
17
What is Chuan in Chinese method of cooking?
Answer
B. Quick or rapid boiling
18
In yield terminology, what is Edible Portion Weight?
Answer
B. It is the weight of an item subjected to processing and preparation methods |
் making it ready for sale to the guests
19
The most effective method of giving artificial respiration is :
|
Answer
D. Mouth to mouth
20
An English Afternoon Tea is served between ——--—— and வவ,
Answer
B. 3PM and 5PM
21
What is HACCP?
Answer
D. Hazard Analysis and Critical Control Points
22
A quality for making a good decision is :
Answer
C. Be just and fair
23
In cocktail terms ‘Spiral means :
Answer
A. A long strand of fruit peel
24
Calculate the loading of an electric iron connected to a 240 volt supply when there is a
current of 2 amperes :
Answer
A. 480 watts
25
Cocktail Red Snapper is the variation of Cocktail :
Answer
C. Bloody Mary
26
———-—- is served in small shot glasses accompanied with a wedge of lime and salt.
Answer
D. Tequila
27
Island type layout of kitchen equipment in a kitchen is :
Answer
D. Arranging equipment in small groups at the centre of the kitchen with hoods to
carry smoke
28
Which is the incidental adulterant from the following?
Answer
A. Tin from cans
29
Sparkling wines are served : |
Answer
D. Chilled
30
Cash deposited by departmental cashiers at the end of day with Front office cashier :
Answer
C. Turn in
31
What is weaning?
.
Answer
A. The process in which an infant's diet pattern is gradually changed from liquid
food to cooked solid food
32
A Roganjosh is
Answer
A. Arich lamb curry
33
Temperature control of the body is particularly the function of : ;
Answer
C. Water
34
Practice of clean habits in the kitchen is the only way to achieve a satisfactory standard of
hygiene. Which of the following is a clean habit?
Answer
A. Washing hands in Potassium permanganate solution at the start of work in the |
kitchen
35
Process of balancing account with departmental transaction information பத
Answer
C. ‘Trial balance
36
—————— is an important component of Chlorophyll, the green pigment found in vegetable
foods.
Answer
C. Magnesium :
37
Consommé is a soup. ;
Answer
B. clear
38
- is a hard cheese.
Answer
B. Parmesan
39
What is potable water?
Answer
A. Water which is free from pathogenic bacteria and is palatable
40
The plan in which room tariff includes all meals is :
Answer
C. AP
41
Choose the correct statement :
Answer
D. No fuse should ever be connected in the neutral side.
42
Duck’s eggs must be boiled for not less than —-—---———_ minutes, .
Answer
D. 14
43
Difference between total payments and total charges is called :
Answer
C. Account balance
44
The tax levied as per The Hotel Receipt Tax Act 1980 on certain luxury hotels is :
Answer
D. 15%
45
The foreign currency regulatory government bank of India :
Answer
D. RBI
46
The. amount of body fat in men and women differs widely. In healthy young men
0 வலமக of the body is fat.
Answer
B. 12%
47
What do you mean by single pole switch?
_
Answer
C. A switch with two terminals which causes one break in the circuit when switch is
turned off
48
A date wise record of events, guest complaints, requests etc is :
Answer
A. Log book
49
An oval shaped Italian sausage made of pork meat, pork fat, beef, garlic, pistachios,
cardamom, cloves, salt, pepper etc., filled in beef bladders and smoked :
Answer
B. Mortadella
50
The first step in Night auditing is : |
Answer
A. Complete outstanding postings
51
—————————— is a tear or break in the skin following an accident.
.
Answer
A. Wound
52
Rancidity in fats and oils are due to: |
Answer
B. Auto oxidation of the unsaturated fatty acids
53
An area or section of a hotel which sells goods or services is : |
Answer
B. Revenue centre |
54
Prevention of Food Adulteration Act came into force from :
Answer
B. June 1955
55
Yield management 18 based on :
Answer
A. Supply and Demand
56
Prolonged deficiency of thiamine in the diet of the human causes the disease called :
-
Answer
D. க்கா
57
பப ப்பட்ட is both a journal and a ledger.
Answer
D. Cash book
A 9 81/2014
; [P.T.O.]
58
Containers used in Microwave ovens should be made of :
Answer
C. Glass
59
How does Arsenic enter into food and cause chemical food poisoning?
Answer
B. Using fruits sprayed with insecticide during growth
60
Suitable temperature for bacterial growth is between :
Answer
B. 10°C and 63°C
61
The pink colour on the flesh of Salmon fish is due to the presence of :
Answer
C. Astaxanthin
62
What is Silver fish?
Answer
B. A small silver coloured insect
63
Fish Veronique is prepared with:
Answer
A. Velouté sauce garnished with peeled grapes
64
Meaning of the term 'thief used in wine trade :
Answer
B. Type of pipette used for sampling wine from the top of a tank
65
Fresh poultry is mostly spoiled by bacteria of the genus :
Answer
D. Pseudomonas
66
When egg is cooked, Avidin present in the white of egg is completely destroyed so that
present in the yolk of egg is made available to the body.
Answer
B. Biotin
67
The presence of ‘fibre’ or ‘roughage’ in the diet helps the body :
Answer
C. in the elimination of waste
68
Which of the following small equipments are made of tinned steel?
Answer
C. Colander and Chinois
69
Kwashiorkor occurs among infants and children due to the low intake of :
Answer
A. Protein
70
The size of the kitchen must be —-------— per worker.
Answer
C. 100 sq.ft
71
What do you mean by Gastronomy?
Answer
A. The art and knowledge involved in preparing and eating good food
72
Cheese is made by curdling or clotting of milk brought about by coagulation of :
Answer
D. Casein
73
What is Leavening?
Answer
C. Causing dough or batter to ferment, rise and making it light,
74
Ham is taken from : .
Answer
C. Hind leg of pig
75
The presence of ‘fibre’ or ‘roughage’ in the diet helps the body :
Answer
A. to retain energy
76
Which are the two spices taken from the same fruit?
Answer
D. Mace and Nutmeg
77
What is the meaning of the culinary term Mirepoix?
Answer
A. Coarsely cut onions, carrots, celery, thyme, bay leaf etc.
78
————___ is a water soluble Vitamin.
Answer
B. Vitamin C
79
Braising is a combined method of
Answer
B. Roasting and Stewing
80
What is the essential feature of a multinational corporation?
Answer
C. A business enterprise operating in more than one nation —
81
Which method of cooking is commonly used for re-heating food?
Answer
D. Steaming
82
Food saltiness is detected on the —-——— of the tongue.
|
Answer
C. side and tip
83
Yolks of eggs and cream added as a finishing agent at the end of cooking are called as : '
Answer
A. Liaison
84
World Trade Organisation was established in :
Answer
C. 1995
85
Sauce Andalouse is a derivative of —-———————— basic sauce,
Answer
B. Mayonnaise sauce:
86
The energy value of food is measured in heat units called : |
_
Answer
A. Calories
87
Consommé Alexandra is consommé : ப
Answer
C. Of chicken thickened with tapioca garnished with julienne of chicken, quenelles
and shredded lettuce
88
Whatis dehydrofreezing? _
Answer
B. About half the water in fresh food is evaporated before freezing
89
Gazpacho is an international soup originated from :
Answer
D. Spain
90
What is the volume of oxygen required for the combustion of one volume of natural gas?
Answer
B. 2
91
Anexample for white round fish :
Answer
A. Haddock
92
In transference of heat what do you mean by convection?
Answer
A. Itis the passage of heat through liquids and gasses ்
93
Chateaubriand is taken from :
Answer
A. Head of the fillet
94
Give the refrigerant used in a Refrigerator?
Answer
B. Dichlorodifluoromethane
95
Name the bitter tasting compound found in the Citrus fruit juices and purée of grapes :
Answer
A. Naringin
96
What is the purpose of Ball-valve in flushing cisterns?
; .
Answer
C. To keep the cistern filled with a supply of water
97
What is the use of Mandolin as equipment in a kitchen?
Answer
D. To thinly slice vegetables
98
The electric term Ohm measures :
Answer
D. the resistance of the wires
99
———_——————- from pineapple is capable of digesting the connective tissues and muscle
proteins of meat and hence is used as tenderizer. .
Answer
C. Bromelain
100
Food Safety and Standard Act was established in: _
Answer
B. 2006
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