33. INTRODUCTION TO RAW MATERIALS ( PART A )

1. Which of the following is NOT a cut of beef?

• A) Tenderloin
• B) Rump
• C) Strip loin
• D) Farmers cut

2. Which of the following is NOT the cut of a vegetable?

• A) Dices
• B) Batons
• C) Julienne
• D) Rump

3. Shallots belong to:

• A) Cabbage family
• B) Herbs
• C) Onion family
• D) Gourd family

4. Which of the following is an Aromatic Vegetable?

• A) Cardamom
• B) Celery
• C) Brinjal
• D) Pumpkin

5.Which of the following is NOT a spice?

• A) Fennel
• B) Nutmeg
• C) Semolina
• D) Star anise

6. Which of the following Milk contains least fat?

• A) Skimmed
• B) Partially skimmed
• C) Fresh whole
• D) Evaporated

7. A bunch of herbs used for flavoring sauces is called:

• A) Parsley
• B) Garnish
• C) Stuffing
• D) Bouquet garni

8. Meat from calf is called:

• A) Beef
• B) Lamb
• C) Veal
• D) Mutton

9. Chlorophyll is a pigment which gives vegetables:

• A) Red colour
• B) Yellow colour
• C) Green colour
• D) Brown colour

10. Indian dishes are often garnished with:

• A) Basil
• B) Parsley leaves
• C) Coriander leaves
• D) Cinnamon sticks