3rd/4th Semester

Food Production MCQs

The Answers of the MCQs below will be discussed on our Telegram Discussion Group and it will be updated here soon!

Cyclic menus are _________

  1. - Rotational

  2. - Fixed

  3. - Commercial

Cham cham is a traditional dish of _____ cuisine. 

  1. - Punjabi

  2. - Kashmiri

  3. - Bengali

  4. - Maharashtrian

Double ka meetha is a dessert from______

  1. - Bengal

  2. - Rajasthan

  3. - Hyderabad

_____is a document stating the requirement of goods with the quantity required along with its specification. 

  1. - Receipt

  2. - Invoice

  3. - Meat tag

  4. - Indent

Dum dena is a famous cooking method in _____ cuisine 

  1. - Bengali

  2. - Maharastrian

  3. - Awadhi

Sarso ka saag is a classic dish of _____ 

  1. - Maharshtra

  2. - Rajasthan

  3. - Punjab

Kachumber is from _____ cuisine. 

  1. - Chettinad

  2. - Parsi

  3. - Mughal

Tenga is popular dish from___ 

  1. - Mizoram

  2. - Assam

  3. - Hyderabad

Zu is popular drink of_____ 

  1. - Assam

  2. - Kashmir

  3. - Mizoram

Kozhukattai is ______ delicacy. 

  1. - Kerala

  2. - Karnataka

  3. - Updupi

  4. - Chettinad

Bebinica is the famous dessert from_____ 

  1. - Hyderabad

  2. - Kashmir

  3. - Tamil nadu

  4. - Goa

Fenny is ______ from goa. 

  1. - Drink

  2. - Sweet

  3. - Dish

The provision of f&b to people to fulfill a social obligation, determined by a recognized authority is known as ______ 

  1. - Commercial catering

  2. - Welfare catering

Nimish is dessert from ____ cuisine. 

  1. - Bengali

  2. - Awadhi

  3. - Maharashtrian

  4. - Goan

Multiple course in Kashmiri cuisine is termed as 

  1. - Botis

  2. - Wazwan

  3. - Nadir

  4. - Chelamchi

_____tea is from kashmir. 

  1. - Black

  2. - Red

  3. - Green

  4. - Spice

In Bengali cuisine Typically fish, seasoned with spices wrapped in banana leaves and steamed or roasted over a charcoal fire.  

  1. - Tarakri

  2. - Paturi

  3. - Chorchori

  4. - Chhanchra

Chicken Xacuti is a dish from ____ 

  1. - Hyderabad

  2. - Tamil nadu

  3. - Maharashtra

  4. - Goa

In Himachali cuisine mention curd and lentil based curry. The lentil used is usually chickpeas or kidney beans

  1. - Maidra

  2. - Sidu

  3. - Pateer

  4. - Auriya kaddu

The west coast of India is the area known as Goa. Goan cuisine is famous for its seafood dishes with the most popular being fish curry and rice. Which product is most commonly used for flavouring in Goan food? 

  1. - Garlic

  2. - Chillies

  3. - Coconuts

  4. - Ginger

Carte du Jour MENU refers to ?  

  1. - Specialty of the house

  2. - Event menu

  3. - Fixed menu

  4. - Menu of the day

Which of the following is the factors which effects indenting of the menu? 

  1. - Regional preference

  2. - Yield of product

  3. - Regional influence

  4. - None of the above

  5. - All of the above

MUTTON ROGANJOSH is a famous dish from 

  1. - Rajasthan

  2. - Bihar

  3. - Kashmir

  4. Hyderabad

Murgh Makhni and Dal Makhni both are flavoured by 

  1. - Saunth

  2. - Annar dana

  3. - Kasoori methi

  4. - Aam choor

Kheer is a popular dish in North India, What is its equivalent in south India

  1. - Gojju

  2. - Payasam

  3. - Kulfi

  4. - Mysore Pak

Which of the following statement about a traditional south India meal is not correct 

  1. - it is always vegetarian

  2. - it usually comprises a sweet dish, rice, curry and pickles

  3. - it is traditionally served on banana leaf

This is a popular Rajasthani dish 

  1. - Gajak

  2. - Ghevra

  3. - Glabjamun

A tandoor is a clay -pot _____ in which flatbread , meat , vegetables etc are cooked  

  1. - Stove

  2. - Oven

  3. - Cooker

  4. - Frying pan

_____is said to be Rice bowl of India. 

  1. Maharashtra

  2. - Goa

  3. - Tamil nadu

  4. - Andhra pradesh

Sweet bowl of India _____ 

  1. - Maharashtra

  2. - Gujarat

  3. - Rajasthan

  4. - Bengal

Region where most famous for producing rice

  1. - Ganga - saraswati delta region

  2. - Krishna-Godavari delta region

  3. - Ganga - jamuna delta region

  4. - Bharmaputra delta region

Gajak and Rayveri are the sweets offered to relatives in Punjab during the festival of  

  1. - Lohri

  2. - Baisakhi

  3. - Basanat panchami

  4. - Naag panchami

Sugar bowl of India

  1. - Bengal

  2. - Uttar pradesh

  3. - Kashmir

  4. Hyderabad

Kosambari is a dish from _______ 

  1. - Hyderabad

  2. - Maharashtra

  3. - Udupi

Bengal is famous for 

  1. - Rice

  2. - Fish

  3. - Bori samosa

  4. - Gulab jamun

  5. - None of the above

  6. - All of the above

Wheat bowl (not weed bowl) of India

  1. Rajasthan

  2. - Punjab

  3. Haryana

  4. - Uttar pradesh

Goan curry originated from 

  1. - Portuguese sailor's dish

  2. - Alexander chef dish

  3. - Vasco dagams dish

 

dispatch advice note prepared by 

  1. purchaser

  2. - supplier

  3. - receiving clerk

  4. - departmental head

 

Sorpotel is a dish from

  1. - Goa

  2. - Tamil Nadu

  3. - West Bengal

  4. - Karnataka
     

Which is the main Vegetable used in Masala bhaat? 

  1. - Lady Finger

  2. - Bottle Gourd

  3. - Tindli

  4. - Pumpkin

The legend head for modifying recipes is

  1. - Serving

  2. - Equipment

  3. - Method of cooking

  4. - All of the above

Vindaloo, the famous Preparation of Goan Cuisine is authentically made with

  1. - Fish

  2. - Pork

  3. - Mutton

  4. - Chicken

Prawn Pulao is from

  1. - Kerela

  2. - Punjab

  3. - Goa

  4. - Andra Pradesh

Which is the ideal cut of Fish been used in Amritsari Macchi 

  1. - Darne

  2. - Troncon

  3. - Fillet

  4. - Julliene

A soft diet in hospital catering should have

  1. - 1100 kilocalories

  2. - 1700 kilocalories

  3. - 1500 kilocalories

  4. - 1800 kilocalories

Classification of institutional and industrial catering is 

  1. - Non-profit oriented

  2. - Running on breakdowns

  3. - Subsidized

  4. - All of the above

  

It has a equipment for preparation but it can not move on its own is known as 

  1. - mobile kitchen

  2. - commissary

  3. - concession trailer

  4. - cart

 

An optimum space allocation should be planned keeping this point in mind

  1. - No crossovers

  2. - Type of Menu

  3. - Skill personnel

  4. - Civic laws

 

In which menu include more relaxed environment , sofa style seating arrangement including cocktail bar

  1. - ethnic menu

  2. - specialty menu

  3. - lounge menu

  4. - traditional menu

  5. - all of the above

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