1st Semester
Food Production MCQs
1. Cauliflower comes under the category of
a. Brassica
b. Root Vegetables
c. Tubers
d. Shoot Vegetables
2. Rosemary is an example of
a. Flower
b. Herb
c. Fungi
d. Brassica
3. Parsley is an example of
a. Herb
b. Flower
c. Fungi
d. Lettuce
4. Who is responsible for announcing the orders in the kitchen
a. Aboyer
b. Commis
c. Apprentice
d. Communar
5. Fond de cuisine refers to
a. Stock
b. Soup
c. Sauce
d. Griller
6. Chef de cuisine is the head of the kitchen
a. True
b. False
7. Inter-departmental co-ordination is important
a. True
b. False
8. Macédoine is vegetable fabricated into small roundels
a. True
b. False
9. Chiffonade is a type of
a. Fabrication
b. Lettuce
c. Fruit
d. Sauce
10. Tartare sauce is a derivative of Veloute sauce
a. True
b. False
11. Espagnole sauce is
a. White sauce
b. Brown sauce
c. Emulisified sauce
d. Cold sauce
12. Chef coat should be
a. Clean
b. Comfortable
c. Well Ironed
d. All of the above
13. Brunoise is a classical cut of vegetable
a. True
b. False
14. Sous Chef is junior to
a. Executive Chef
b. CDP
c. Commis
d. Apprentice
15. CDP stands for
a. Chef de partie
b. Chef de poisson
c. Chef de pomme
d. Chef de patisserie
16. A stock should be seasoned at all times
a. True
b. False
17. Sachet d'epices is
a. Mirepoix
b. Bouqet garni
c. Stock
d. Sauce
18. Rocket is a type of
a. Space Ship
b. Lettuce
c. Fruit
d. Fungi
19. Mint leaves comes under
a. Herbs
b. Roots
c. Fruits
d. Flowers
20. Iceberg is an example of
a. Lettuce
b. Root Vegetables
c. Fungi
d. Fruit Vegetables