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Sample Paper - Advanced Food Production (50 Questions with Answers in Green) Sample Paper - Advanced Food Production (50 questions with answers in green) 1. The cost incurred to produce the food to be sold is known as a. Labor cost b. Cost of overheads c. Net cost d. Food cost 2. Kitchen stewarding department is responsible for handling polishing and buffing of a. Silver wear used for service b. Guest jewelry c. Art pieces in the guest area d. Guest room floors 3. Name the dish - Americas favourite. It is frozen vanilla ice cream placed on a sponge cake covered with Meringue and baked in a hot oven to brown the meringue. a. Frozen cake b. Zuccotto c. Baked Alaska d. Mousse cake 4. A classical garnish which is named after a district of Paris known for its Wine Market. a. Bercy b. Dijon c. Lyon d. Rennes 5. What is served to stimulate appetite before the meal to come? a. Hors d’ oeuvre b. Entrée c. Sorbet d. Fromage 6. __________ is a single bite hors d'oeuvre means "amuse the mouth". a. Appetizer b. Starter c. Amuse-Bouche d. Meze 7. Where did the art of vegetable carving origin : some believe it to have begun in Japan, others believe it to have begun in _________. a. India b. Thailand c. Europe d. Australia 8. In chocolate molding display, chocolate needs to be a. Flavoured b. Tempered c. High % In Cocoa Butter d. Coverture 9. How high from the floor should the goods be stored? a. 6" b. 7" c. 8" d. 9" 10. The temperature of positive cold room (walk-in) should be maintained at ____? a. -3°C - -5°C b. 14°C - 16°C. c. 3°C - 5°C d. 8°C - 10°C. 11. F&B inventory, AMC record, Maintenance register, Breakage register, etc are maintained by which department? a. F & B department b. Kitchen c. Engineering d. Kitchen Stewarding department 12. What type of chlorine bleach is used to sanitize the utensils in Stewarding department? a. Laundry bleach b. Reducing bleach c. Germicidal bleach d. Hydrogen peroxide 13. Pick a hot Hors d'oeuvre from the following. a. Canapés b. Confit c. Timbale d. Croquette 14. The word _______ means sofa or couch in French. a. Profiteroles b. Canapé c. Beignet d. Crudités 15. Stock is also known as ______. a. Sauce b. Glaze c. Cooking Liquid d. Magic Water 16. Which of the following is not a herb? a. Spring Onion b. Chives c. Parsley d. Rosemary 17. The process in which garbage of great volume is burnt is known as a. Incineration b. Recycling c. Grinding d. Compacting 18. What type of garbage can be put in red garbage bin? a. Non recyclable material b. Wet garbage c. Dry garbage d. Recyclable 19. Bread used for making of sandwich should be stored at ______. a. 55°F to 65°F b. 75°F to 85°F c. 65°F to 75°F d. 45°F to 55°F 20. Sandwiches may be stored for 12-24 hours at a temperature below_______. a. 20°F b. 30°F c. 40°F d. 45°F 21. What is 1/3rd Bees wax+ 1/3rd Paraffin wax + 1/3rd Rendered beef fat? a. Tallow Carving b. Wax Carving c. Fat Carving d. Special Carving 22. Sugar Craft is also known as ? a. Pastillage b. Sugar Melt c. Sugar Freeze d. Marzipan 23. Smorgasbord is a type of cold and hot buffet which is very popular in _______ countries. a. Scandinavian countries b. African countries c. Asian countries d. South American countries 24. Airallas/ Airelles is a French term for which berry? a. Strawberry b. Blueberry c. Cranberry d. Goji berry 25. The gas bank should be how far from the main building. a. At least 50 yards b. At least 100 yards c. At least 150 yards d. At least 10 yards 26. Name the area where raw materials and pre-prepared goods are turned into finished products. a. Cooking area b. The commissary c. Service area d. The pantry 27. Normally a kitchen will occupy between ________ % of the space allotted to the restaurant. a. 50% to 60% b. 15% to 55% c. 45% to 60% d. 25% to 50% 28. Galley - shaped kitchen is also known as a. 'G' shaped kitchen b. Restaurant style kitchen c. Corridor style kitchen d. 'U' shaped kitchen 29. Kitchen stewarding department also handles stocks of a. Cutlery, crockery, kitchen equipments, etc. b. Paper work from the front desk c. Beverages in the store d. Mini bar in the guest room 30. Who is responsible for planning, organizing, directing and controlling the stewarding activity. a. Mukadam b. F & B Assistant Manager c. Kitchen Stewarding Manager d. Kitchen Supervisor 31. __________ are the cleaning brigade, who clean kitchens and equipment and do other heavy duty work. a. Utility workers b. Dish washers c. Pot washer d. Mukadam 32. Wash, rinse, sanitize and air dry belong to cleaning of utensils using which method? a. Pressure wash method b. Hot wash method c. 1-Compartment Sink method d. 3-Compartment Sink method 33. What is the quantity of chlorine bleach can be used to sanitize utensils? a. 100 ppm b. 1000 ppm c. 10,000 ppm d. 10 ppm 34. Which one of the following is biodegradable (wet) waste? a. Fish skin b. Paper c. Glass d. Plastic wrappers 35. Name the dish - Breaded lamb cutlets, fried in butter garnished with mixed garden vegetables and sauce Madeira. a. Cotelettes d'agneau à la Française b. Cotelettes d'agneau Angus c. Cotelettes d'agneau Alaska d. Lamb kebab 36. Name the soup - Puree of turnips thickened with cream and egg yolk. a. Turnip Puree Soup b. Potage Bercy c. Turnip And Egg Soup d. Cream of turnip soup 37. Name the dish - Cubed lobster mixture mixed with Sauce and filled in lobster shells, sprinkled with cheese and breadcrumbs and browned in the oven. a. Lobster in the shell b. Lobster gratin c. Lobster Cardinal d. Lobster with herbs and cheese 38. This preparation of Sole fish is named after Charles Colbert De Croissy, famous French diplomat. a. Buttered stuffed fish b. Sole à la Colbert c. Fish fried with butter and parsley sauce d. Sole with lemon butter sauce 39. Which classical garnish is in the style of Milan, an Italian city. a. Millionaire b. Milanaise c. Milann d. Maltose 40. Name the dish – Seasoned beef wrapped in pate duxelle and puff pastry. Baked, sliced and served with Madeira sauce. a. Beef puff b. Mutton patties c. Pigs in blanket d. Beef Wellington 41. Open Faced Sandwiches are also known as a. Alaskan sandwich b. Scandinavian sandwich c. Norwegian sandwich d. Scotland sandwich 42. Which American term describes a small portion of very flavorful food or drink used to stimulate the appetite at the beginning of the Meal? a. Appetizer b. Starter c. Amuse-Bouche d. Meze 43. Name the world popular Japanese dish consisting of small balls or rolls of vinegar-flavoured cold rice served with a garnish of vegetables, egg, or raw seafood. a. Takoyaki b. Sushi c. Sashimi d. Tataki 44. Epices is a French term for? a. Flavour b. Spices c. Colour d. Dry nut 45. If a piece of ice breaks off with the help of what can it be freezed with. a. Sugar b. Sodium c. MSG d. Salt 46. Which of the following cannot be carved a. Pumpkin b. Watermelon c. Tomato d. Ladyfinger 47. Taste buds are located on the a. Nose b. Inner Organ c. Tongue d. Teeth 48. MSG increases the intensity of? a. Salt b. Sugar c. Spice d. Sour 49. Wine can't be used for a. Marinade b. Flambéing c. Flavoring d. Smoking 50. Mace is classified in the category of _____ . a. Stigma b. Bark c. Arils d. Resins.
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