6th Semester

Food Production MCQs

1. _________ works as the structure builder in bread.

  1. Sugar

  2. Salt

  3. Fruits

  4. Refined Flour

 

2. Light crust colour of bread can be due to _________

  1. Less Sugar

  2. Excess Sugar

  3. Excess Water

  4. Less Fat

 

3. __________ is the common bread improver used.

  1. Salt

  2. Soy Flour

  3. Yeast

  4. Sugar

 

4. __________ improves the life of bread because it is hygroscopic in nature

  1. Yeast

  2. Oil

  3. Sugar

  4. Eggs

 

5. Yeast is a type of _________ leavening agent.

  1. Chemical

  2. Biological

  3. Mechanical

  4. Manual

 

6. Largest chocolate producing country in the world is __________

  1. America

  2. South Africa

  3. Germany

  4. India

 

7. Each cocoa pod has ________ cocoa beans

  1. 45

  2. 100

  3. 10

  4. 1

 

8. Cocoa Beans = Cocoa Mass + _______

  1. Cocoa Butter

  2. Sugar

  3. Cocoa Powder

  4. Milk Solids

 

9. __________ chocolate doesn’t have any cocoa mass in it.

  1. Dark Chocolate

  2. White Chocolate

  3. Milk Chocolate

  4. Brown Chocolate

 

10. Tempering of chocolate is done for __________

  1. Shine in Chocolate

  2. Hardness in Chocolate

  3. Stability in Chocolate

  4. All of the above

 

11. Meringue is the mixture of egg white and ____________

  1. Egg Yolk

  2. Sugar

  3. Milk Powder

  4. Egg

 

12. ________ is the hot icing.

  1. Meringue

  2. Gum Paste

  3. Fudge

  4. Royal

 

13. _______ icing is used for decorations on wedding cakes.

  1. Royal Icing

  2. Gum Paste Icing

  3. Cream Icing

  4. Glaze Icing

 

14. Icing improves in cake _______

  1. Appearance

  2. Taste

  3. Flavour

  4. All of the above

 

15. Chalk out the odd one from the following:

  1. Cantonese Cuisine

  2. Dimsum Cuisine

  3. Peking Cuisine

  4. Shanghai Cuisine

 

16. Chalk out the odd one from the following:

  1. Wonton

  2. Char Siu Bao

  3. Wok

  4. Chowmein

 

17. Which among these is an Oriental cuisine?

  1. French Cuisine

  2. Italian Cuisine

  3. Spanish Cuisine

  4. Chinese Cuisine

 

18. Which among these is a name of the sauce and a cuisine?

  1. Szechwan

  2. Hoisin

  3. Plum

  4. Oyster

 

19. Which among these is a variety of radish used in a Chinese cuisine?

  1. Daikon

  2. Fungi

  3. Bokchoy

  4. Soy-sauce

 

20. Which among these is a variety of stuffed pasta?

  1. Ravioli

  2. Penne

  3. Farfalle

  4. Fusilli

 

21. Which among these is not a sauce?

  1. Alfredo

  2. Carbonara

  3. Pesto

  4. Mozerella

 

22. Which among these is the International Soup of Spain?

  1. Gazpacho

  2. Minestrone

  3. Mulligatawny

  4. Scotch Broth

 

23. Which among these is not a variety of chillies?

  1. Habanero

  2. Poblano

  3. Jalapeno

  4. Tomatillo

 

24. Chalk out the Odd one from the following:

  1. Avocado

  2. Asparagus

  3. Tapas

  4. Tomatoes

 

25. ________ is the exquisite delicacy of Japanese cuisine.

  1. Chowmein

  2. Sushi

  3. Butter Chicken

  4. Pasta Carbonara

 

26. ____________ is also known as Chinese chopper.

  1. Cleaver

  2. Wok

  3. Strainer

  4. Colander

 

27. _________ is a simmering stock with accompanying meat and sauces around it and is placed on centre of table.

  1. Wonton Soup

  2. Hot & Sour Soup

  3. Mongolian Hotpot

  4. Moon Cake

 

28. _________ is also known as Bean curd.

  1. Xo sauce

  2. Soysauce

  3. Gailan

  4. Tofu

 

29. The Southern Cuisine of China is also known as _________

  1. Cantonese Cuisine

  2. Peking Cuisine

  3. Szechwan Cuisine

  4. Shanghai Cuisine

 

30. _______ is one of the popular cuisines of British Cuisine.

  1. Stilton

  2. Cheddar

  3. Glocester

  4. Derby

 

31. Irish Cuisine comes under ________ cuisine.

  1. Scandinavian Cuisine

  2. British Cuisine

  3. Chinese Cuisine

  4. Indian Cuisine

 

32. The Roe of Salmon fish is termed as _________

  1. Sauerkraut

  2. Caviar

  3. Bouillabaisse

  4. Tarte Tatin

 

33. ___________ is the national dish of English Cuisine.

  1. Ratatouille

  2. Chowmein

  3. Chicken Tikka Masala

  4. Roast Beef

 

34. _________ is the popular bread of German cuisine.

  1. Pumpernickel

  2. Sauerkraut

  3. Spatzle

  4. Aalsuppe

 

35. Pretzel belongs to ________ cuisine.

  1. German

  2. Spanish

  3. French

  4. Chinese

 

36. ___________ is the Father of Modern French Cuisine.

  1. Chef Paul Bocuse

  2. Michel Guerard

  3. Chef Escoffier

  4. Chef Vikas Khanna

 

37. New cuisine in French highlighting about Light sauces, small portions and multiple courses is also known as ___________

  1. Nouvelle Cuisine

  2. Haute Cuisine

  3. Modern Cuisine

  4. Molecular Cuisine

 

38.  ___________ popularised the Haute Cuisine in 17th Century.

  1. Chef La Varenne

  2. Chef Careme

  3. Chef Escoffier

  4. Chef Bocuse

 

39. French cuisine comes under __________ cuisine.

  1. Continental Cuisine

  2. Mediterranean Cuisine

  3. Oriental Cuisine

  4. Asian Cuisine

 

40. Hakka Noodles belongs to ________ cuisine.

  1. German

  2. Spanish

  3. French

  4. Chinese

                                            

41. Gravalax is the preparation of ___________ cuisine.

  1. Scandinavian

  2. German

  3. Spanish

  4. Chinese

 

42. Finnish Cuisine is a part of ________ cuisine.

  1. Scandinavian

  2. German

  3. Spanish

  4. Chinese

 

43. Scandinavian cuisine is a part of ____________ cuisine.

  1. Chinese

  2. European

  3. Oriental

  4. Asian

 

44. Danish pastry is a famous preparation from __________ country.

  1. Sweden

  2. Finland

  3. Norway

  4. Denmark

 

45. Smorgasbord is a popular food from __________ cuisine.

  1. Scandinavian

  2. Oriental

  3. Mexican

  4. Asian

 

46. Hamburg is a place from ____________ country and is known for Hamburger delicacy.

  1. China

  2. Germany

  3. Mexico

  4. England

 

47. Bratwurst is a variety of ___________ in Germany.

  1. Fish

  2. Shellfish

  3. Lamb preparation

  4. Sausages

 

48. The ___________ product is known all across the globe of German cuisine.

  1. Fish

  2. Alcoholic

  3. Charcuterie

  4. Dessert

 

49. ____________ is the term used for reduced meat or vegetable stocks often used as sauces.

  1. Aspic

  2. Jelly

  3. Fumet

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