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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