Advanced Food Production

SAI SHIVA EDUCATIONAL TRUST, ARUN MUCHHALA INTERNATIONAL COLLEGE OF HOTEL MANAGEMENT Advanced Food Production

SEM 6 Sample Questions 1. This is a parallel face to face arrangement. Here, the kitchen equipment are placed in parallel rows facing each other. a. L Type Layout b. U TYPE LAYOUT c. GALLEY TYPE LAYOUT d. C Type layout

2. Thumb rules for planning a kitchen work space required for per person a. 25 square feet b. 15 square feet c. In between 30 to 35 feet d. 10 feet

3. Three "points" of the triangle used when planning a kitchen are. a. Cupboard , chopping board , knife b. Utensils , storage , waste c. sink, stove/oven, and refrigerator d. Air , water, fire

4. The following points should be kept into mind while preparing a schedule for regular cleaning and maintenance of the kitchen. a. Wash Floors daily. b. Wash walls, shelves, once a week c. Disinfect the premises once in a fortnight. d. All of the above

5. This is a supervisory level responsible for the shift. Stewarding activity is a 24 hr activity in a busy hotel. a. Utility Workers: b. Dish Washers c. Kitchen porter d. Overseers (Mukadams)

6. In kitchen stewarding there are two types of cleaning operations. a. Daily cleaning b. Spring cleaning c. A& B True d. A & B False

7. Which of the garbage disposal methods used for management of Hotel Restaurant and Club food waste a. Fire b. Vermicomposting c. Dumping d. All false

8. Kitchen stewarding department work is divided into 2 parts a. Cleaning of back service area b. Cleaning of kitchen & equipment c. Cleaning of restaurants d. A&B TRUE answer 9. Which is the primary major ingredient in a sandwich? a. Meat b. Bread c. Vegetable d. Egg

10. What are the chief components of a sandwich? a. Bread, spread, filling b. Bread , filling, garnish c. Bread, filling, condiment d. Bread, cooking, filling

11. Why do you add a spread to a sandwich? a. To add flavor, moisture and richness b. To bind or hold the sandwich together c. To prevent moisture in the filling from soaking into the bread d. To make the sandwich softer

12. Appetizers means? a. Part meal b. Outside of work c. 2-3 days d. small open faced sandwiches

13. Tarlets, canapes, barquetts and profiteroles are example of ? a. composed Hors D oeuvre b. subtle to more flavors c. 1. Base 2. Binder, 3. Aerator d. Two or more components

13. What is a smorgasbord? → This directly relates to the age and size a sturgeon must reach before developing the roe a. True b. False 15. Pasteurized caviars keep open how long? a. 2 to 3 days b.1% to 3% c. 5days d. Several weeks to several months

16. What is a MEZE? → This are a small , round, hollow puffs made from a pate d choux that can be baked or frozen a. True b. False

17. Which is the most appropriate garnish for strawberry cheese cake a. Chocolate curls b. Twist of lemon c. Orange slices d. Fanned strawberry

18. Made with gelatin, water and confectioner's sugar, it hardens quickly and can be shaped for a short while by hand, is called a. Wheat paste b. Sugar paste c. Flour paste d. Corn paste

19. Baked Alaska is Italian favorites dessert. a. TRUE b. FALSE

20. NICOISE Salad – French beans, tomatoes, potatoes, olives and anchovy fillets. a. TRUE b. FALSE

21. Wine Reduction for Pan Sauces:1/2 to 3/4 cup raw wine = 2 tablespoons of wine reduction a. TRUE b. FALSE

22. According to the usage, the herbs are classified in to a. Ornamental herbs b. Italian herbs c. Indian herbs d. Spanish herbs

23. This is a relish, sauce, or seasoning added to food to impart a particular flavour or to complement the dish. a. Condiment b. Béchamel c. Hollandaise d. Volute

24. The messages that the sense tells us about the food are as follows a. Space b. Vision c. Running d. Watching

25. When during the cooking process is it best to add dairy, such as sour cream, milk or yogurt? a. the first 15 minutes b. with all the other ingredients c. the last 15 minutes d. only when the ingredients have cooled

26. Which of The following main objectives of food cost control a. Analysis of Income and Expenditure: b. Pricing of Food and Quotations c. A& B is right answer d. All false answer 27. Which of the garbage disposal methods used for management of Hotel Restaurant and Club food waste a. Biomethanation b. Composting/ Vermicomposting c. All false answers d. A and b Right answer 28. The amount of space available for work is important for completing tasks efficiently is called . a. Work limit b. Work area c. Work space d. None of the above 29. Kitchen stewarding department work is divided into 2 parts a. Cleaning of back service area b. Cleaning of kitchen & equipment c. Cleaning of restaurants d. A&B right answer 30. Equipment’s found in stewarding department a. Hose pipe b. Glass racks c. S.S. trolleys d. All of the above 31. Average recommended Height for work surfaces. a. 90 cm b. 85 to 100 cm c. 80 to 95 cm d. 90 to 100 cm 32. All of these are closed sandwiches except which one? a. Hamburger b. Hotdog c. Smorbrod d. Monte Cristo 33. What is the filling for a Reuben sandwich? a. Corned beef, sauerkraut and cheese b. Bacon, lettuce and tomato c. Beef round and provolone cheese d. Bread, lettuce and mayonnaise

34. How do you make a multidecker sandwich? a. A small fancy construction made with light soft breads b. Three or more pieces of bread and two or more fillings c. A split roll d. A big sandwich with a filling

35. Canapés are? a. Hot and cold sandwiches. b. Spring rolls made with a vegetable filling. c. Bite-size open-faced sandwiches. d. Aspic forcemeats.

36. What are crudités? a. Raw vegetables served with an appropriate dip. b. Taco shells served with salsa. c. Bread with melted cheese. d. Small pastry puffs filled with bound salads.

37. The term relish covers two categories of foods: a. Cured meats and Eggs. b. Cream or Sugar. c. Tomatoes and Lettuce. d. Raw vegetables and Pickled items.

38. What is the herb/spice commonly associated with Indian food? a. Oregano b. Bay leaf c. Curry d. Red pepper

39. Which of the following is not generally a sweet herb/spice? a. Coriander b. Cumin c. Anise d. Fennel

40. What is a bouquet garni? a. flower arrangement on table b. a bundle of fresh herbs added to soups & stews c. a spice mix containing lavender , mostly used in southern French dishes d. herb mix used in Indian cuisine

41. The French flavor base called a mirepoix is most commonly a combination of chopped: a. Celery, carrots and garlic. b. Celery, carrots and onions. c. Green bell pepper, carrots and onions. d. Onions, garlic, and tomato.

42. Which of these is NOT a type of mushroom? a. King oyster b. Chicken of the woods c. Tiger’s tail d. Lion’s mane

43. Which of the following statements is true concerning seasonings? a. Seasonings change a food’s natural flavour b. Seasonings intensify or improve food without changing the food’s flavour c. If a seasoning is used correctly, it can still be tasted in the final product d. All foods must have some type of seasoning

44. What is a "Tortilla"? a. A Type Of Thin, Unleavened Bread b. A Type Of Meat c. A Type Of Sauce d. A Type Of Cheese

45. What is bouche ______a. mouth full b. tongue full c. hand full d. teethfull

46. Bruschetta is made from ______a. Filipina bread b. tarts c. focaccia d. baguettes

47. Pouletsaute chasseur ______sauce is used. a. white b. hollandaise c. brown sauce d. veloute

48. Chocolate éclairs are made with ______pastry. a. short crust b. puff c .danish d. choux

49. Which of the following is not traditionally a part of a full English breakfast? a. Bacon b. Eggs c. Sausages d. pancakes

50. What are the main two ingredients of Bubble and Squeak? a. Potato and carrot b. Potato and cabbage c. Carrot and onion d. Potato and cheese