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. Ramen, udon. soba and somen dish guishable by looking at their _ (a) Strongness (b) Thickness (c) Meekness (d) None of the above 7. Uson is thick noodles made from (a) Rice (b) Wheat f1our (c) Maiz f1our (d) All of the above 8.Somen is made from flour (a) Wheat (b) Buck wheat (c) Rice (d) None of the above 9. For over 2000 years rice has been the most ______food stuff in the Japanese cuisine (a) Different (b) Important (c) Sufficient (d) Summarized 10. 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
11. Fried rice is _____dish for using left user rice (a) Complex (b) Suitable (c) Comfortable (d) All of the above 12. Seafood dishes are prepared and eaten in many ways (a) Similar (b) Different (c) Strong (d) Weak 13. Yakisoba is (a) Seafood dishes (b) Rice dishes (c) Noodles dishes (d) All of the above 14. Shabu - shabu sliced meat vegetables mushrooms and tofu is dipped in to _ and then into ponzu vinegar a sesame sauce before being eaten (a) Fish (b) Egg (c) Vinegar (d) Hot soup 15. Meat has been eaten in Japan in _ amounts only since the second half of the 19th century (a) Stronger (b) Larger
(c) Smaller (d) Greater 16. Tonkatsu is (a) Meat dishes (b) Nobe dishes (c) Seafood dishes (d) Rice dishes 17. ______is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo) (a) Yakitori (b) Nikujaga (c) Tonkatsu (d) Chankonabe 18. Miso is (a) Brown soya bean paste (b) White soya bean paste (c) Both (a) & (b) (d) None of the above 19.are deep fried totu pieces that are deeped in to a soya based sauce before being eaten (a) yudotu (b) Agendashi totu (c) miso (d) miso soup 20. A large number or western dishes have been introduced to over the centuries (a) India (b) Japan (c) China (d) Srilanka 21. Okonomiyaki is a mix between ______and pan cake (a) Dhosa (b) Pizza (c) itly (d) Chaumean
22. Chawanmushi is a type of (a) Rice dishes (b) Seafood dishes (c) Noodle dishes (d) Other dishes
23. Japanese word for cooked rice is (a) Gohan (b) Dhan (c) Chawal (d) None of the above 24. A second major rice variety used in Japan is (a) white rice (b) Mochi rice (c) Unpolished rice (d) None of the above 25. The two main ingredients of sake are (a) Rice and water (b) Wheat and wake (c) Rice and wheat (d) All of the above 26. Shiitake is a
(a) Sweet (b) Mushrooms (c) Rice wine (d) None of the above 27. Enoki are a popular ______for hot rot dishes (a) Gradient (b) Ingredient (c) Intigrate (d) All of the above 28. 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 9f the above 29. Unadon is also known as (a) Tempura domburi (b) Beef domburi (c) Eel domburi (d) Chinese style domburi 30. Masabi is most famous is form of a _____ used as condiment for sashimi and shuhi (a) Green paste (b) Green cake (c) Brown paste (d) Brow cake 31. Wasabi is a ______vegetable grated in to a green paste (a) Stane (b) Root (c) Leaf (d) None of the above 32. Small cups made of sushirice and dried seaweed filled with seafood called (a) Nigiri (b) Sushi (c) Gunkan (d) None of the above 33. Inarizushi is a simple and ______type of sushi (a) Expensive (b) Inexpensive (c) Cheap (d) None of the above
34. Sushi roll is commonly packed in ______in Japan (a) mood box (b) box (c) lunch box (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 cups sushirice used in salmonoshizushi's preparation
(a) 2 (b) 3 (c) 4 (d) 1 38. ____number of cups sushi rice use in preparation of cucumber roll (a) 3/4 (b) 2/3 (c) 8 (d) 4 39. Number of dried shiitake mushroom and shushi used in preparation of futo - maki (a) 6 (b) 8 (c) 10 (d) 12 40. ______number of lettuce leave used in tuna salad roll's preparation (a) 1 (b) 2 (c) 3 (d) 4 41. Number of cups of rice used in preparation of tuna roll (a) 1 (b) 4 (c) 7 (d) 9 42. Number of cups shushi rice used in preparation of California rolls (a) 1 (b) 2 (c) 3 (d) 4 43. jambo shrimp is also known as (a) king prawn (b) prawn (c) queen prawn (d) All of the above 44. _____amount of died udon noodles used in preparation of yaki - udon (a) 300 g (b) 200 g (c) 125g (d) 400 g 45. Amount of water used in preparation of 30 Gyoza (a) 170 ml (b) 200 ml (c) 250 ml (d) 500 ml
46. Amount of salt used in chicken meat bali (a) 1 tsp (b) ½ tsp (c) 2 tsp (d) 3 tsp
47. GOMAAE is translated as (a) Sesara dressing (b) Sushi dressing (c) Both (a) & (b) (d) None of the above 48. Rice was introduced to Japan well over years ago.
(a) 500 (b) 1000 (c) 1500 (d) 2000 49. Grains from type rice are short and sticky. (a) Japonica (b) Indica (c) Both a and b (d) None of the above 50. Japan has natural resources. (a) A few (b) Many (c) So many (d) None of the above 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. Which of the following is a type of noodle (a) Ramen (b) Udon (c) Soba (d) All of the above 53. Somen is a thin, vermicelli-like noodle served only in ______with a special somen sauce similar to the soba dipping sauce. (a) Summer season (b) Winter season (c) Rainy season (d) None of the above 54. Traditional Japanese cuisine is dominated by rice. (a) White (b) Green (c) Brown (d) All of the above 55. The most common Japanese meal is (a) Ichiju-Daiken (b) Ichiju-Issai (c) Ichiju-Sansai (d) None of the above 56. The consumption of rice in recent years is in Japan. (a) Slowly decreasing (b) Slowly increasing (c) Remains constant - (d) None of the above
57. Fried rice or chahan has been originally introduced from (a) Hong Kong (b) Malaysia (c) China (d) Indonesia
58. Somen noodles are thinner than
(a) Udon (b) Soba (c) Both a and b (d) None of the above 59. Which of the following noodles are basically eaten cold? (a) Soba (b) Udon (c) Both a and b (d) Somen 60.______is a nabe dish in which the pieces of food are dipped into a raw egg before eaten. (a) Oden (b) Sukiyaki (c) Shabu-shabu (d) Chanko Nabe. 61. ______is the staple diet of sumo wrestlers. (a) Oden (b) Sukiyaki (c) Chanko nabe (d) Shabu-shabu 62.are grilled chicken pieces on skewers. (a) Yakitori (b) T onkatsu (c) Nikujaga (d) All of the above 63. ______are strongly smelling, sticky, fermented soya beans. (a) Tofu (b) Natto (c) Miso (d) All of the above 64.______are dumplings with a filling usually made of minced vegetables and ground meat. (a) Gyoza (b) Monjayaki (c) Tempura (d) None of the above 65.is a dish in which seafood, mushroom and vegetables are spread over sushi rice.~ (a) Oshizushi (b) Inarizushi (c) Chirashizushi (d) All of the above 66. For preparing 4 rolls (32 pieces) California rolls we need ______gram sushi rice. (a) 130 (b) 250 (c) 360 (d) 470 67. Which of the following is the main ingredient of Nikujaga? (a) Niku (b) Jagaimo (c) Both a and b (d) None of the above 68. Which of the following is a deep fried dish? (a) Hamachi Kama (b) Yakitori (c) Oyakodon (d) All of the above 69.______is a warm, sweet red bean soup with rice cake. (a) Uiro (b) Taiyaki (c) Oshiruko (d) Dango
70. In Japan______means cutlet curry. (a) Darai kare (b) Shifudo kare (c) Katsu kare (d) Yasai kare