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Worksheets

BHCT 202 - Sidharth Srivastava

Total questions: 20

Worksheet time: 32mins

Name
Class
Date
1.

Serving of the same quantity of food to the guest in a restaurant is also known as

a)

Dividing

b)

Separation

c)

Molding

d)

Portioning

2.

Food free from any type of pesticides and chemicals are known as

a)

Organic Food

b)

Farm Food

c)

Fresh Food

d)

Shudh

3.

HACCP stands for

a)

Hazard analysis and critical control point

b)

Hazard analysis of chemical containing pathogens

c)

Hazard analysis criteria control point

d)

Hazard analysis chemical control point

4.

Defrosting the frozen product is

a)

Thawing

b)

Dipping

c)

Softening

d)

Chargrill

5.

It’s is mostly used in Chinese Kitchen

a)

Cleaver

b)

Fruit Knife

c)

Tourne Knife

d)

Chef’s Knife

6.

Sharpening of edge with a sharpening steel is known as

a)

Honing

b)

Moning

c)

Kosher

d)

Portioning

7.

Veste Blanc is the term associated with

a)

Cap

b)

Coat

c)

Apron

d)

Shoes

8.

A French word which literally means puffed up and is used as a culinary term in both English and French

a)

Soufflé

b)

Parfait

c)

Sorbet

d)

Granita

9.

They are puff shells, made from choux paste, which are then filled with ice cream.

a)

Parfait

b)

Granita

c)

Profiteroles

d)

Sundae

10.

An American dessert creation, a version of Norwegian omelet, this very festive dessert is composed of slightly softened ice cream mounded on top of a round or oval base of sponge cake.

a)

Baked Alaska

b)

Granita

c)

Sundae

d)

Profiteroles

11.

Biggest fast food chain in the world is

a)

Mc. Donalds

b)

KFC

c)

Pizza Hut

d)

Burger King

12.

Area from where food is picked for service

a)

Pass

b)

Pick Up

c)

Hot Plate

d)

Chef Table

13.

The cost of material incurred to prepare a dish is called

a)

Dish Cost

b)

Food Cost

c)

Material Cost

d)

Production Cost

14.

Full from of CDC

a)

Chef De Chinese

b)

Chef De Curry

c)

Chef De Café

d)

Chef De Cuisine

15.

The objective of tempering of chocolate is to distribute __________ evenly by creating very fine crystals evenly throughout so that it becomes smooth, sets evenly and quickly.

a)

Fat

b)

Butter

c)

Color

d)

Flavors

16.

Elucidate any five types of frozen desserts with one line description. (5 marks)

4 lines
17.

Pen down any five uses of chocolates. (5 marks)

4 lines
18.

Write a note on Evolution of Fast Food. (5 marks)

4 lines
19.

Name of the Student

4 lines
20.

Enrollment Number

4 lines