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WorksheetsIndian cooking
Total questions: 20
Worksheet time: 10mins
There are two basic intentions that remain constant whatever the catering policy is.
Reguation and records keeping
Receiving and regulating the suply
Receiving and distribution
Non of the above
A well-planned layout largely depends on the following requirements:
Ordering, receiving and storage.
Service area.
Pantry or setup section-salads, sandwiches.
All the above
Information required before beginning the kitchen planning is:
Distributors, land and clients
Pre-processing of raw material such as meats, bakery products.
What type of meal will be offered?
None of the above
Inadequate kitchen facilities will also adversely effect the
Share holders
Clients
Business
Staffs
Need thorough_______________ for quality.
Checking and inspection
Receiving and distribution
Stacking and storing
Cleaning and sanitizing
The following should be available at the receiving are to help in inspection the good.
Cane opener, racks and scales.
Scales, trolleys and thermometer.
Sink, claw hammer and hooks
All the above
Which of the following are problem associations with institutional and Industrial catering
Portion control
Blending nutritional aspect
High standards of cleanliness and sanitation
All of the above
The main focus on educational Institute catering
Cyclic menu with respect to nutrients and profit
Profit orientation and development
seasonal vegetables and meats
Health, hygiene, and nutrition.
Which one is of the most sensitive catering, as it is believed that the biggest of the union quarrels arise due to poor catering facilities provided.
Institutional catering
Industrial catering
Educational catering
Subsidies catering
The food with specific dietary requirements is served in
Institutional catering
Industrial catering
Railway catering
Hospital catering
What are seven essential factors for a balanced diet:
Carbohydrates, protein, fat, fibre, vitamins, minerals and water.
Fat, oil, water, iron, protein, milk and starch.
Zinc, iron, vitamin ADEK, Protein, fat, minerals and oil.
None of the above
What are the features of hospital catering?
Physical and/mental health needs.
Length of stay.
Cultural, ethnic, social and religious diversity.
All of the above.
Hospital catering is classified as
On premises catering
In door catering
Welfare catering
Subsidies catering
When a person is admitted in hospital the following are identified and recorded in a day.
Status of the patient in the society
The need for equipment to help with eating and drinking
Poor or rich person
All of the above
Hospital catering has it's own problems which offens makes it difficulties
To provide correctly served meal
To provide and serve food
To provide details of the food
To serve the food to the person
The main responsibility of the institutional catering is
The development and growth of the firm.
The subsidies and break even of the staff.
The profit earning from the students.
The welfare and health of the youngsters.
Food service in institution differ in some aspect from those in hotel industry, yet has some common factors
Prompt and courteous service
Adequate facilities
Well balanced varied menu
All of the above
What are the style of catering where a caterer cater in industrial catering
Profit oriented, lumsum oriented and 50 50 oriented
Subsidized, lumsum oriented and break even.
Break even, Subsidizes and Profit oriented.
50 50 oriented, profit oriented and welfare.
Which one of the following is problem associate with the industrial catering.
Quantity meet as per the no of diner
Planning a menu considering culture
To supply nutritious food
People eat in varied portion.
The food service industry is divided into two general types
Residential and non-residential
Commercial segment and non-commercial segment.
Welfare and profit oriented
All of the above
