Monday, September 21, 2015

PSHYCOMETRIC TEST MENU

PSHYCOMETRIC TEST1
Instructions: -                                                                               Total Time: - 2 Hours                              
·        Each Question carries 1 mark
·        There is No Negative Marking

 Q.1 What is Full Tea? 
 Q.2 What factor would you need to consider when planning a menu?
 Q.3 Give six examples of hors-d’oeuvres?
 Q.4 What is AMUSE BOUCHE?
 Q.5 What is the French equivalent of BREAKFAST?
 Q.6 Name seven international soups?
 Q.7 Name three egg Dishes (farineaux)?
 Q.8 Name three pasta Dishes (farineaux)?
 Q.9 Name four Fish dishes (poisons)?
 Q.10 What are entrees?
 Q.11 What purpose do sorbets serve on a French menu?
 Q.12 What is THE COMPLET?
 Q.13 What are Releves’?
 Q.14 Give two examples of Releves?
 Q.15 Salad served as an accomplishment to roti or roast dishes. Is also served in    a__________________?
 Q.16 Give five examples of legume dishes?
 Q.17 what is café simple?
 Q.18 Mention types of menu?
 Q.19 Classify the types of salads, with examples of each?
 Q.20 On the basis of their uses the salads are classifies into:
 Q.21 Give three examples of items to be found on a cold buffet (buffet froid)?
 Q.22 which is lighter—a soufflé or mousse and why?
 Q.23 Give three names of classic sweet (entremets) dishes?
 Q.24 What is welish rarebit?
 Q.25 Give the feature of a table d’hôte menu?
 Q.26 Name the Famous Dish invented by the chef of Napoleon the Great?
Q.27 Name the Famous Indian Dal made from five Lentils?
Q.28 What is French name for snails?
Q.29 Italian word for sandwich?
Q.30 What is the capacity of breakfast cup?
Q.31 What will be temperature of table water?
Q.32 What is Elevenses?
Q.33 The light meal taken by French people between meal knows as ___________________?
Q.34 Small croutons of bread also know as _______________________?
Q.35 Standard weight of tea bag?
Q.36 Continental breakfast includes?
 Q.37 English breakfast includes?
 Q.38 What is table d’hôte menu?
 Q.39 Standard layout of table d’hôte menu includes?
 Q.40 What is a la carte menu?
 Q.41 What is menu planning?
 Q.42 In balance diet the ratio of energy distribution of carbohydrate, protein and fat?
 Q.43 Mention the principles of planning a menu?
 Q.44 What is buffet menu?
 Q.45 What is the French equivalent of MENU OF THE DAY?
 Q.46 Sample four course food and beverage menu?
 Q.47 Mention five course menus with matching wine?
 Q.48 Mention four course menus with non alcoholic beverage?
 Q.49 Which aspects direct influence food cost control?
 Q.50 How  we calculate individual menu items food cost percent?
 Q.51 How  we calculate for all over all food cost percent?
 Q.52 How we calculate selling price of menu item (according to food cost percentage method)?
 Q.53 How we calculate selling price according to (prime factor method)?
 Q.54 Design a children menu?
Q.55 What DBML stands?
Q.56 What VLML stands?
Q.57 What BLML stands?
Q.58 What KSML stands?
Q.59 What LFML stands?
Q.60 What is the French equivalent of STYLE OF THE CARD?
 Q.61 Mention the types of water?
 Q.62 Mention name of some international spring water company?
 Q.63 What is Evian?
Q.64 Explain tonic water?
Q.65 Explain carbonated water?
Q.66 The process of dissolving carbon dioxide gas in water/soft drink is called_____________________?
Q.67 In past soda water is also known as__________________________?
Q.68 what is mineral water?
Q.69 what is syrup?
Q.70 Mention some syrup names?
Q.71 Mention the breakfast menu for diabetes?
 Q.72 Mention the lunch menu for diabetes?
 Q.73 Mention the dinner menu for diabetes?
 Q.74 Mention the breakfast menu for lacto-vegetarian persons?
 Q.75 Mention the lunch menu for lacto-vegetarian people?
Q.76 Mention the breakfast menu for high blood pressure peoples?
Q.77 Mention the lunch menu for high blood pressure people?
Q.78 Mention the dinner menu for high blood pressure people?
 Q.79 Mention the snack menu for high blood pressure people?
 Q.80 Mention the low cholesterol breakfast menu?

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