Monday, September 21, 2015

PSHYCOMETRIC TEST FOOD

PSHYCOMETRIC TEST
Instructions: -                                                                                                                          Total Time: - 2 Hours                              
·         Each Question carries 1 mark
·         There is No Negative Marking
________________________________________________________________________________________________________
What is food? ______________________________________________________________________________­­­­­­­­­­­­­­­­­­­­­­­______________
Mention the two classifications of mothersauces? ________________________________________________________________
How much calories in 90gm of cooked T-bone steak? _____________________________________________________________
What is de pouillage? _______________________________________________________________________________________
How much calories in 90gm of cooked porter house steak?________________________________________________________
Beef is good source of? ______________________________________________________________________________________
Veal is good source of? _____________________________________________________________________________________
Milk and cream are not simple liquid but emulsifying of fat globules in water the emulsifying agent is? _________________________________________________________________________________________________________
What are the five physical properties to making a sauce ___________________________________________________________
How much calories in 90gm of cooked roast lamb leg _____________________________________________________________
Lamb is good source of______________________________________________________________________________________
How much calories in 90gm of cooked pork spare ribs ______________________________________________________________
Clear soups are classified _____________________________________________________________________________________
What contribution of sauces in a food ___________________________________________________________________________
Explain term liaison _________________________________________________________________________________________
How much calories in 90gm of fresh ham (pork leg) ________________________________________________________________
How much calories in90gm of cured ham regular__________________________________________________________________
How much calories in 90gm of cured ham extra lean _______________________________________________­_________________
What are the three elements of court bouillon ______________________________________________________________________
What is stock_______________________________________________________________________________________________
Soups are classified into ______________________________________________________________________________________
How much calories in 90gm of cooked fresh tuna grilled___________________________________________________________
How much calories in 90gm of cooked sole ______________________________________________________________________
Butter is purchased commercially in which forms _________________________________________________________________
How much calories in 90gm of cooked calamari fried______________________________________________________________
How much calories in 90gm of cooked lobster ____________________________________________________________________
Thick soups are classified as __________________________________________________________________________________
Which are neutral sauces _____________________________________________________________________________________
What are the essential points of good sauce _______________________________________________________________________
How much calories in 90gm of cooked chicken breast with skin _______________________________________________________
How much calories in 90gm of cooked chicken breast with roast ______________________________________________________­­­­­
What is skim or non milk______________________________________________________________________________________?
Why does a layer of cream form on surface of milk __________________________________________________________________
What are the five major constituents of milk ________________________________________________________________________
Heavy whipped cream contained______ per cent of butter fat?
How much calories in 90gm of cooked drum stick with skin ___________________________________________________________
How much calories in 90gm of cooked turkey breast with skin _________________________________________________________
What is Remouillage__________________________________________________________________________________________
What is court bouillon_________________________________________________________________________________________?
How much calories in 90gm of cooked turkey thigh with skin___________________________________________________________
How much calorie in 28.3gm of cheddar cheese _____________________________________________________________________
Lighted cream contained______________________ per cent of butter fat?
Butter contains how much fat___________________________________________________________________________________
Cheese is composed of what three major components _________________________________________________________________
How much calorie in 28.3gm of emmental cheese ___________________________________________________________________
How much calorie in 28.3gm of parmesan, grated cheese _______________________________________________________________
How much calorie in28.3gm of feta cheese__________________________________________________________________________
How much calorie in 28.3gm of Edam cheese ________________________________________________________________________
Mention type of stocks _________________________________________________________________________________________
What are the basic steps for preparing stocks _________________________________________________________________________
Skimming is also known as _______________________________________________________________________________________
How much calorie in28.3gm of Muenster cheese_______________________________________________________________________
How much calorie in28.3gm of mozzarella cheese ______________________________________________________________________
Name the pasta name which is stuffed while pasta is partial cooked ________________________________________________________
What is raw milk ________________________________________________________________________________________________
What is fortified milk ____________________________________________________________________________________________
How much calorie in 1 cup of whole milk ____________________________________________________________________________
How much calorie in 1 cup of fat free (skim) milk ______________________________________________________________________
How much calorie in 1 cup of chocolate milk __________________________________________________________________________
Name some name of pasta which is used for soup _______________________________________________________________________
Name some pasta for boiling _______________________________________________________________________________________
Name some filled pasta ___________________________________________________________________________________________
How much calorie in 1 tsb whipping cream ___________________________________________________________________________
How much calorie in 1tsb heavy cream ______________________________________________________________________________
How much calorie in 1tsb light cream ________________________________ _______________________________________________
Mention type of noodles __________________________________________________________________________________________
What is polenta _________________________________________________________________________________________________
What is gnocchi _________________________________________________________________________________________________
What is spaetzle _________________________________________________________________________________________________
How much calories in 1tsb olive oil _________________________________________________________________________________
How much calorie in banana bread 1 slice ____________________________________________________________________________
How much calorie in1cup of cooked whole wheat pasta _________________________________________________________________
What are the different shapes of pasta classification ____________________________________________________________________
Name the pasta name which is stuffed while pasta is on raw stage _________________________________________________________
Name the pasta name which is stuffed while pasta is partial cooked ________________________________________________________
How much calorie in1 cup of cooked chow Mein _______________________________________________________________________
How much calorie in 1 cup long grain white rice _______________________________________________________________________
How much calorie in 1 cup long grain wild rice ________________________________________________________________________
How much calorie in chicken in chicken salad 1 standard serving __________________________________________________________
What is trussing needle __________________________________________________________________________________________
Corn starch is also used to lighten cake and pastry at what ratio ___________________________________________________________
What is corn starch ______________________________________________________________________________________________
How pasta can be classified into categories ___________________________________________________________________________
How much calorie in cheese burger 1 standard serving __________________________________________________________________
How much calorie in medium fries 1 standard serving ___________________________________________________________________
How much calorie in fried shrimps (6-8) _____________________________________________________________________________
Explain term zest ________________________________________________________________________________________________
Explain term segments ____________________________________________________________________________________________
Whipped egg white and sugar is knows as ____________________________________________________________________________
Roasting juices is also known as ____________________________________________________________________________________
How much calorie in 2tbs cheddar cheese dips _________________________________________________________________________
How much calorie in fried oyster ___________________________________________________________________________________
How much calorie in 2tbs guacamole dips _____________________________________________________________________________
How much calorie in 2tbs salsa dips __________________________________________________________________________________
Alimentary pasta includes _________________________________________________________________________________________
How pasta can be classified according to their use ______________________________________________________________________
How much calories milk chocolate in 30gm ___________________________________________________________________________
How much calories white chocolate in 30gm __________________________________________________________________________
How much calories in 1teaspoon in granulated sugar ____________________________________________________________________
The ideal temperature of dry storage _________________________________________________________________________________
Turning vegetable to gave desire shaped is knows as ____________________________________________________________________
Coarsely cut of root vegetable is knows as ____________________________________________________________________________
Uniform cut of vegetable is known as ________________________________________________________________________________
What is steaks __________________________________________________________________________________________________
What is entrecote steak ___________________________________________________________________________________________
What is bouquet garnish ___________________________________________________________________________________________
At what temperature roasting is start _________________________________________________________________________________
From entrecote which steaks are come________________________________________________________________________________?
What is beef steak _______________________________________________________________________________________________
What is chateau brand ____________________________________________________________________________________________
What cooking method is best for chateau brand ________________________________________________________________________
Principles of HACCP are outline by whom ___________________________________________________________________________
Explain term hazard _____________________________________________________________________________________________
What is CCP ___________________________________________________________________________________________________
Name some name of fish variety ____________________________________________________________________________________
Garnishes of chateau brand and which sauced is served __________________________________________________________________
What are tornadoes ______________________________________________________________________________________________
What is fillet mignon _____________________________________________________________________________________________
To coat a dish or mask a dish with sauce knows as______________________________________________________________________
Furniture in French means to ______________________________________________________________________________________
Explain the term gratin ate ________________________________________________________________________________________
What is antipasto ________________________________________________________________________________________________
Explain term al dente _____________________________________________________________________________________________
Common method of cooking steaks _________________________________________________________________________________
Common serving method of steak ___________________________________________________________________________________
What is the cooking tempof steaks _________________________________________________________________________________
In five spice berries which of flavors come __________________________________________________________________________
What are the six basic flavors are ____________________________________________________________________________________
Name some shell fish and crustaceans _______________________________________________________________________________
Name some standard term for degree of doneness of beef and lamb ________________________________________________________
Mention name of some lettuce _____________________________________________________________________________________
Mention some mushroom name ____________________________________________________________________________________
Mention some herbs name _________________________________________________________________________________________
What is pimento ________________________________________________________________________________________________
What is pimiento ________________________________________________________________________________________________
What is mould __________________________________________________________________________________________________
What is Chantilly ________________________________________________________________________________________________
What is crudités_________________________________________________________________________________________________?
What is five spice powder_________________________________________________________________________________________?
What is agar-agar _______________________________________________________________________________________________
Difference between marinade and marinate____________________________________________________________________________
Explain nori ____________________________________________________________________________________________________
Nori is rich in ___________________________________________________________________________________________________
How can we improve the flavor and texture of nori _____________________________________________________________________
What is chaud-froid ______________________________________________________________________________________________
Mention the varieties of mustard ____________________________________________________________________________________
Food safety program me based on which international certificate ___________________________________________________________
Mention the goal of HACCP _______________________________________________________________________________________
Dijon mustard is famous mustard from _______________________________________________________________________________
Dijon mustard prepared from ______________________________________________________________________________________
What is English mustard __________________________________________________________________________________________
Explain term leaven ______________________________________________________________________________________________
Explain term biryani _____________________________________________________________________________________________
To hang meat so as to tenderize is known as __________________________________________________________________________
HACCP was developed by ________________________________________________________________________________________
Difference between cake and gateaux _______________________________________________________________________________
What is Conti___________________________________________________________________________________________________
French name of truffle ____________________________________________________________________________________________
Mention three types of stews _______________________________________________________________________________________
Explain nargisi kofta _____________________________________________________________________________________________
Explain poories _________________________________________________________________________________________________
What is zarda___________________________________________________________________________________________________?
Explain Sauerkraut ______________________________________________________________________________________________
Ideal temperature for storing eggs ___________________________________________________________________________________
Ideal temperature for storing ice cream _______________________________________________________________________________
Ideal temperature for storing fruits and vegetables ______________________________________________________________________
Ideal temperature for storing meat __________________________________________________________________________________
Ajino moto is also known as _______________________________________________________________________________________
Explain term sashimi _____________________________________________________________________________________________
Difference between reshuffle and rechauffer ___________________________________________________________________________
Ideal temperature for storing fish ___________________________________________________________________________________
Explain term HACCP ____________________________________________________________________________________________
What is croissant ________________________________________________________________________________________________
Name the different varieties of oil___________________________________________________________________________________
Explain dashi ___________________________________________________________________________________________________
Type of dashi stocks _____________________________________________________________________________________________
What is hoisin sauce _____________________________________________________________________________________________
What is fonds de cuisine __________________________________________________________________________________________
What is estouffade _______________________________________________________________________________________________
To finish a sauce with butter is known as ______________________________________________________________________________
Standard cooking time for chicken stock _____________________________________________________________________________
In which ways vegetables can be purchased ___________________________________________________________________________
When we are making fresh pasta why dough must be rested ______________________________________________________________
Explain term kebab ______________________________________________________________________________________________
What is mignonette pepper ________________________________________________________________________________________
Standard cooking time for brown stock ______________________________________________________________________________
Correct storage temperature of stocks _______________________________________________________________________________
Correct storage temperature of hot sauces is ___________________________________________________________________________
One liter of soup gave _____________________________________________________________________________ of entrée portions.
Explain term court-bouillon _______________________________________________________________________________________
French term commis de cuisine means _______________________________________________________________________________
Explain term confit ______________________________________________________________________________________________
What is the holding temperature range of hot emulsion sauce _____________________________________________________________
Diable is derivate of______________________________________________________________________________________________
Vin blanc is derivate of___________________________________________________________________________________________
The ratio of water in cookingpasta_________________________________________________________________________________
Explain term court-bouillon _______________________________________________________________________________________
French term commis de cuisine means _______________________________________________________________________________
Explain term confit ______________________________________________________________________________________________
When making pulao what is the ratio of water _________________________________________________________________________
Polenta made from ______________________________________________________________________________________________
Farinaceous include _____________________________________________________________________________________________
Culinary term used for under cooked pasta ____________________________________________________________________________










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