INTRODUCTION TO RAW MATERIAL 1

WHICH OF THE FOLLOWING IS NOT A CUT OF BEEF

• TENDERLOIN

• RUMP

• STRIPLOIN

• FARMERS CUT

WHICH OF THE FOLLOWING IS NOT THE CUT OF A VEGETABLE

• DICES

• BATONS

• JULIENNE

• RUMP

SHALLOTS BELONG TO

• CABBAGE FAMILY

• HERBS

• ONION FAMILY

• GOURD FAMILY

WHICH OF THE FOLLOWING IS AN AROMATIC VEGETABLE

• CARDAMOM

• BRINJAL

• CELERY

• PUMPKIN

WHICH OF THE FOLLOWING IS NOT A SPICE

• FENNEL

• NUTMEG

• SEMOLINA

• STAR ANISE

WHICH OF THE FOLLOWING MILK CONTAINS LEAST FAT

• SKIMMED

• PARTIALLY SKIMMED

• FRESH WHOLE

• EVAPORATED

A BUNCH OF HERBS USED FOR FLAVORING SAUCES IS CALLED

• PARSLEY

• GARNISH

• STUFFING

• BOQUET GARNI

MEAT FROM CALF IS CALLED

• BEEF

• LAMB

• VEAL

• MUTTON

CHLOROPHYLL IS A PIGMENT WHICH GIVES VEGETABLES

• RED COLOUR

• YELLOW COLOUR

• GREEN COLOUR

• BROWN COLOUR

INDIAN DISHES ARE OFTEN GARNISHED WITH

• BASIL

• PARSLEY LEAVES

• CORAINDER LEAVES

• CINNAMON LEAVES