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NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1

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NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1 NATIONAL INSTITUTE OF HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5th Semester SECTION A 1. "Japanese food is becoming more and more popular in the (a) North (b) South (c) East (d) West 2. "Japanese people are said to eat through the ________" (a) Mouth (b) Ears (c) Eyes (d) All of the above 3. Japanica is (a) Type of fruit (b) Type of vegetable (c) Type of rice (d) Type of maiz 4. Indica is cultivated (a) Tropical region (b) Subtropical region (c) Taga resion (d) None of the above 5.__________ has become perhaps the most visible example of japanese cuisine in other countries (a) Sushi (b) Ramen (c) Terriyalci (d) None of the above 6. If you look at a Japanese food menu , there will be variety names of _ which are cooked with various seasons (a) Sushi (b) Noodle (c) Bento (d) Teriyaki 7. In following food noodle is (a) Nigrisushi (b) Udon (c) Soba (d) BRC 8. Udon always served in soup similar to the (a) Ramen (b) Sashimi (c) Temaki (d) Soba 9. Bento is a lunch or dinner in the form of a ______ style take - away (a) Japanese (b) Indian (c) Korean (d) Australian 10. A traditional Japanese _ usually consists of meso soup, rice and pickled vegetables (a) Dinner (b) Lunch (c) Breakfast (d) None of the above 11. A bowl of cooked _________ with some other food put on top of the rice (a) Wheat (b) Vegetables (c) Rice (d) All of the above 12. Fried rice is _____ dish for using left user rice (a) Complex (b) Suitable (c) Comfortable (d) All of the above 13. There are various traditional Japanese and introduced japanized __________ in Japan (a) Rice dishes (b) Seafood dished (c) Noodle dishes (d) None of the above 14. Nobe dishes are especially popular in the (a) Warm summer months (b) Cold winter months (c) Rainy months (d) Normal months 15. Japanese style meat fondue is called (a) Shabu – shabu (b) Oden (c) Udon (d) Sukiyki 16. Chanko nobe is (a) Rice dishes (b) Seafood dishes (c) Moodle dishes (d) Nobe dishes 17. Tonkatsu is (a) Meat dishes (b) Nobe dishes (c) Seafood dishes (d) Rice dishes 18. The soyabean appears in several forms in the (a) Japanese trait (b) Japanese food (c) Japanese cuisine (d) None of the above 19. The popular miso soup is basically made by dissolving miso paste in (a) Cold water (b) Hot water (c) Vinegar (d) Raw egg 20. Misosoup is made by dissolving _____ in hot water and adding additional ingredients (a) Totu curd (b) Miso paste (c) Both (a) and (b) (d) None of the above 21. Hamubagu is a Japanese style ham bur serwishut the (a) Rice (b) Breat (c) Both (a) and (b) (d) None of the above 22. Various ingredients such as seafood, vegetables and meat can be mixed with the doush and placed on the ______ as topping (a) Tempura (b) Okonomiyaki (e) Omuraisu (d) Hamubagu 23. Rice has been cultivated by the Japanese for over (a) 2000 years (b) 1500 years (c) 20000 years (d) None of the above 24. Cooked mochi rice is more ________ than conventional Japanese rice (a) Sticky (b) Strengthy (e) Flexible (d) None of the above 25. Mochi rice ______ are usually grilled and then served in a soup or wrapped in nori seaweed (a) Soups (b) Cakes (c) Sauce (d) All of the above 26. Rice wine is actually the general term for _ in Japanese (a) Alcohol (b) Mixture (c) Soup (d) None of the above 27._______ mushrooms are used in the Japanese cuisine (a) Different (b) Same (c) Various (d) Single 28. Nametake is the wild version while enoki is the (a) Cultivated version (b) Wild version (c) Old version (d) None of the above 29. Kombu is a large type of sea weed is often used as _____ stock or in babe (hot pot) dishes (a) Cake (b) Sake (c) Soup (d) All of the above 30. Domburi is (a) Oyakodon (b) Katsudon (e) Gyudon (d) All of the above 31. Magura is (a) Kinds or ramen (b) Kinds of shashimi (c) Both (a) and (b) (d) None of the above 32. Dishes (a) Chinese (b) Russian (c) Japanese (d) All of the above 33. Small rice balls with fish is called as (a) Nigiri (b) Gunkan (c) Sushi (d) Rames 34. Inarizushi is a simple and ______ type of sushi (a) Expensive (b) Inexpensive (c) Cheap (d) None of the above 35. Number of cups sushi rice used in preparation of California roll (a) 8 (b) 4 (c) 9 (d) None of the above 36. Oil which used in preparation of fried potato (a) Refine (b) Vegetable (c) Mustured (d) None of the above 37. Number of cup chicken soup used in preparation of harumaki (a) 1 (b) 2 (c) 2/3 (d) 3/4 38. number of cups sushirice use in preparation of cucumber oil (a) 3/4 (b) 2/3 (c) 8 (d) 4 39. Number of dried shiitake mushroom used in preparation of futo - maki (a) 6 (b) 8 (c) 10 (d) 12 40. Number of cup rice winegar is used in preparation of sushi rice (a) 1 (b) ½ (c) 2 (d) 1/3 41. Number of lettuce leave used in tuna salad roll's preparation (a) 1 (b) 2 (c) 3 (d) 4 42. Number of nori sheets used in preparation of California rolls (a) 3 (b) 2 (c) 1 (d) 4 43. Number of bone less chicken breasts used in preparation of deep - fried chicken nuggets (a) 1 (b) 2 (c) 3 (d) 4 44. Amount of fresh scallops used in scallops in yazu's preparation (a) 250g (b) 125g (c) 160g (d) 200g 45. Amount of ground park used in preparation of 30 gyoza (a) 200 g (b) 250 g (c) 500 g (d) 1 kg 46. Amount of ground chicken used in chicken meat ball (a) 1 pound (b) 2 pound (c) 3 pound (d) 4 pound 47. Oil which is used in preparation of chicken meat ball (a) Soyabean (b) Sunflower (c) Mustured (d) Vegetable 48._____________is the fundamental part of Japanese food. (a) Wheat (b) Rice (c) Maze (d) All of the above 49. Japonica type of rice is cultivated in (a) Taiwan (b) Japan (c) Korea (d) All of the above 50. Japanese always eat rice for taste. (a) Sticky (b) Longer (c) Taller (d) Both band c 51.________ contains strips of fish or vegetables rolled in rice and wrapped in crisp, thin sheets of dried seaweed. (a) Maki sushi (b) Nigiri sushi (c) Sashimi (d) All of the above 52.________ is thin slices of raw fish. (a) Temaki (b) Nigiri sushi (c) Sashimi (d) Maki sushi 53. Udon noodles are served in a soup similar to the ________ (a) Soba (b) Ramen (c) Somen (d) None of the above 54. Bento is made (a) Cheap (b) Healthy (c) Both (a) and (b) (d) None of the above 55. The Japanese meal "Ichiju-Issai" means _______ (a) Soup, rice and one accompanying (b) Soup, rice and two accompanying side-dish side-dishes (c) Soup, rice and three accompanying (d) None of the above side-dishes 56. Noodles came to Japan from (a) Hong Kong (b) Malaysia (c) China (d) Indonesia 57. ___________are rice balls made of cooked rice and usually wrapped with a nori seaweed. (a) Onigiri (b) Domburi (c) Kare Raisu (d) All of the above 58. Which of the following is a suitable dish for leftover rice? (a) Chazuke (b) Kayu (c) Fried Rice (d) All of the above 59. Most types of sashimi are enjoyed with (a) Soya sauce (b) Wasabi (c) Both (a) and (b) (d) None of the above 60. Which of the following is a native Japanese noodle? (a) Soba (b) Udon (c) Somen (d) All of the above 61. Which of the following noodles are basically eaten cold? (a) Soba (b) Udon (c) Both (a) and (b) (d) Somen 62. __________ is a Japanese style meat fondue. (a) Oden (b) Sukiyaki (c) Shabu-shabu (d) Chanko Nabe 63._________ are strongly smelling, sticky, fermented soya beans. (a) Tofu (b) Natto (c) Miso (d) All of the above 64. ________is a Soya Bean curd. (a) Tofu (b) Natto (c) Miso (d) Soya sauce 65. For making 4 rolls, _________ tbsp sugar is sufficient for 4 cups of sushi rice. (a) 1 (b) 2 (c) 3 (d) 4 66.________is a Japanese side dish and may be translated as "sesame dressing". (a) Gyoza (b) Korokke (c) Gamaae (d) Yakitori 67. The second step in preparing Soba Noodles is (a) Rolling the dough (b) Mixing the flour (c) Cutting the dough (d) None of the above 68. Which of the following is the essential Japanese flavoring? (a) Wasabi (b) Shoyu (c) Dashi (d) All of the above 69. Tempura dish is basically invented in (a) China (b) Japan (c) Portugal (d) America 70. Many kinds of raw fish are served as (a) Sushi (b) Sashimi (c) Donburi (d) None of the above SECTION B 1. Japanese food is (a) Ramen (b) Itly (c) Chaumean (d) None of the above 2. Japanica's grains are (a) Long and sticky (b) Short and sticky (c) Long short and sticky (d) All of the above 3. Indica produce _ grains (a) Longer (b) Shorter (c) Medium (d) All of the above 4. Sushi is a typical ______ food wish over a thousand years of history and tradition (a) Indian (b) Korean (c) Chinese (d) Japanese 5.________ is usually called hand - roll (a) Sushi (b) Nigiri sushi (c) Maki sushi (d) Temaki 6.
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