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 _________
-
- Rotational
-
- Fixed
-
- Commercial
Cham cham is a traditional dish of _____ cuisine.
-
- Punjabi
-
- Kashmiri
-
- Bengali
-
- Maharashtrian
Double ka meetha is a dessert from______
-
- Bengal
-
- Rajasthan
-
- Hyderabad
_____is a document stating the requirement of goods with the quantity required along with its specification.
-
- Receipt
-
- Invoice
-
- Meat tag
-
- Indent
Dum dena is a famous cooking method in _____ cuisine
-
- Bengali
-
- Maharastrian
-
- Awadhi
Sarso ka saag is a classic dish of _____
-
- Maharshtra
-
- Rajasthan
-
- Punjab
Kachumber is from _____ cuisine.
-
- Chettinad
-
- Parsi
-
- Mughal
Tenga is popular dish from___
-
- Mizoram
-
- Assam
-
- Hyderabad
Zu is popular drink of_____
-
- Assam
-
- Kashmir
-
- Mizoram
Kozhukattai is ______ delicacy.
-
- Kerala
-
- Karnataka
-
- Updupi
-
- Chettinad
Bebinica is the famous dessert from_____
-
- Hyderabad
-
- Kashmir
-
- Tamil nadu
-
- Goa
Fenny is ______ from goa.
-
- Drink
-
- Sweet
-
- Dish
The provision of f&b to people to fulfill a social obligation, determined by a recognized authority is known as ______
-
- Commercial catering
-
- Welfare catering
Nimish is dessert from ____ cuisine.
-
- Bengali
-
- Awadhi
-
- Maharashtrian
-
- Goan
Multiple course in Kashmiri cuisine is termed as
-
- Botis
-
- Wazwan
-
- Nadir
-
- Chelamchi
_____tea is from kashmir.
-
- Black
-
- Red
-
- Green
-
- Spice
In Bengali cuisine Typically fish, seasoned with spices wrapped in banana leaves and steamed or roasted over a charcoal fire.
-
- Tarakri
-
- Paturi
-
- Chorchori
-
- Chhanchra
Chicken Xacuti is a dish from ____
-
- Hyderabad
-
- Tamil nadu
-
- Maharashtra
-
- Goa
In Himachali cuisine mention curd and lentil based curry. The lentil used is usually chickpeas or kidney beans
-
- Maidra
-
- Sidu
-
- Pateer
-
- 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?
-
- Garlic
-
- Chillies
-
- Coconuts
-
- Ginger
Carte du Jour MENU refers to ?
-
- Specialty of the house
-
- Event menu
-
- Fixed menu
-
- Menu of the day
Which of the following is the factors which effects indenting of the menu?
-
- Regional preference
-
- Yield of product
-
- Regional influence
-
- None of the above
-
- All of the above
MUTTON ROGANJOSH is a famous dish from
-
- Rajasthan
-
- Bihar
-
- Kashmir
-
- Hyderabad
Murgh Makhni and Dal Makhni both are flavoured by
-
- Saunth
-
- Annar dana
-
- Kasoori methi
-
- Aam choor
Kheer is a popular dish in North India, What is its equivalent in south India
-
- Gojju
-
- Payasam
-
- Kulfi
-
- Mysore Pak
Which of the following statement about a traditional south India meal is not correct
-
- it is always vegetarian
-
- it usually comprises a sweet dish, rice, curry and pickles
-
- it is traditionally served on banana leaf
This is a popular Rajasthani dish
-
- Gajak
-
- Ghevra
-
- Glabjamun
A tandoor is a clay -pot _____ in which flatbread , meat , vegetables etc are cooked
-
- Stove
-
- Oven
-
- Cooker
-
- Frying pan
_____is said to be Rice bowl of India.
-
- Maharashtra
-
- Goa
-
- Tamil nadu
-
- Andhra pradesh
Sweet bowl of India _____
-
- Maharashtra
-
- Gujarat
-
- Rajasthan
-
- Bengal
Region where most famous for producing rice
-
- Ganga - saraswati delta region
-
- Krishna-Godavari delta region
-
- Ganga - jamuna delta region
-
- Bharmaputra delta region
Gajak and Rayveri are the sweets offered to relatives in Punjab during the festival of
-
- Lohri
-
- Baisakhi
-
- Basanat panchami
-
- Naag panchami
Sugar bowl of India
-
- Bengal
-
- Uttar pradesh
-
- Kashmir
-
- Hyderabad
Kosambari is a dish from _______
-
- Hyderabad
-
- Maharashtra
-
- Udupi
Bengal is famous for
-
- Rice
-
- Fish
-
- Bori samosa
-
- Gulab jamun
-
- None of the above
-
- All of the above
Wheat bowl (not weed bowl) of India
-
- Rajasthan
-
- Punjab
-
- Haryana
-
- Uttar pradesh
Goan curry originated from
-
- Portuguese sailor's dish
-
- Alexander chef dish
-
- Vasco dagams dish
dispatch advice note prepared by
-
- purchaser
-
- supplier
-
- receiving clerk
-
- departmental head
Sorpotel is a dish from
-
- Goa
-
- Tamil Nadu
-
- West Bengal
-
- Karnataka
Which is the main Vegetable used in Masala bhaat?
-
- Lady Finger
-
- Bottle Gourd
-
- Tindli
-
- Pumpkin
The legend head for modifying recipes is
-
- Serving
-
- Equipment
-
- Method of cooking
-
- All of the above
Vindaloo, the famous Preparation of Goan Cuisine is authentically made with
-
- Fish
-
- Pork
-
- Mutton
-
- Chicken
Prawn Pulao is from
-
- Kerela
-
- Punjab
-
- Goa
-
- Andra Pradesh
Which is the ideal cut of Fish been used in Amritsari Macchi
-
- Darne
-
- Troncon
-
- Fillet
-
- Julliene
A soft diet in hospital catering should have
-
- 1100 kilocalories
-
- 1700 kilocalories
-
- 1500 kilocalories
-
- 1800 kilocalories
Classification of institutional and industrial catering is
-
- Non-profit oriented
-
- Running on breakdowns
-
- Subsidized
-
- All of the above
It has a equipment for preparation but it can not move on its own is known as
-
- mobile kitchen
-
- commissary
-
- concession trailer
-
- cart
An optimum space allocation should be planned keeping this point in mind
-
- No crossovers
-
- Type of Menu
-
- Skill personnel
-
- Civic laws
In which menu include more relaxed environment , sofa style seating arrangement including cocktail bar
-
- ethnic menu
-
- specialty menu
-
- lounge menu
-
- traditional menu
-
- all of the above