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WorksheetsBHCT 202 - Sidharth Srivastava
Total questions: 20
Worksheet time: 32mins
Serving of the same quantity of food to the guest in a restaurant is also known as
Dividing
Separation
Molding
Portioning
Food free from any type of pesticides and chemicals are known as
Organic Food
Farm Food
Fresh Food
Shudh
HACCP stands for
Hazard analysis and critical control point
Hazard analysis of chemical containing pathogens
Hazard analysis criteria control point
Hazard analysis chemical control point
Defrosting the frozen product is
Thawing
Dipping
Softening
Chargrill
It’s is mostly used in Chinese Kitchen
Cleaver
Fruit Knife
Tourne Knife
Chef’s Knife
Sharpening of edge with a sharpening steel is known as
Honing
Moning
Kosher
Portioning
Veste Blanc is the term associated with
Cap
Coat
Apron
Shoes
A French word which literally means puffed up and is used as a culinary term in both English and French
Soufflé
Parfait
Sorbet
Granita
They are puff shells, made from choux paste, which are then filled with ice cream.
Parfait
Granita
Profiteroles
Sundae
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.
Baked Alaska
Granita
Sundae
Profiteroles
Biggest fast food chain in the world is
Mc. Donalds
KFC
Pizza Hut
Burger King
Area from where food is picked for service
Pass
Pick Up
Hot Plate
Chef Table
The cost of material incurred to prepare a dish is called
Dish Cost
Food Cost
Material Cost
Production Cost
Full from of CDC
Chef De Chinese
Chef De Curry
Chef De Café
Chef De Cuisine
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.
Fat
Butter
Color
Flavors
Elucidate any five types of frozen desserts with one line description. (5 marks)
Pen down any five uses of chocolates. (5 marks)
Write a note on Evolution of Fast Food. (5 marks)
Name of the Student
Enrollment Number
