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General Food Production

Total questions: 15

Worksheet time: 6mins

Name
Class
Date
1.

The Ideal Temperature for Dry store in Hotels

a)

20 to 25 c

b)

5 to 10 c

c)

0 to 8 c

d)

15 to 18 c

2.

A bundle of herbs & vegetables to impart flavour to stocks and sauces is referred as

a)

Jardiniere

b)

Marinade

c)

Boquet Garni

d)

Paysanne

3.

Frozen Breaded foods items Should not be defrosted prior to to deep frying

a)

TRUE

b)

FALSE

4.

Meringue requires high baking temperature.

a)

TRUE

b)

FALSE

5.

This Dried variety of fruit is specialty of California is known as...

a)

Kalamata dried

b)

Prunes

c)

Sultanas

d)

Black dried plums

6.

A rare roast will yield more Portions than a Well Done roast.

a)

TURE

b)

FLASE

7.

This World Famous Creature Showed in is knows as

a)

Coffee cat

b)

Indonesian cat

c)

Asian Palm Civet

d)

Black Asian cat

8.

Jus roti is known as

a)

Lamb Stew

b)

Beef Stock

c)

Meat glaze

d)

Roasting Juices

9.

Polenta is

a)

Cornmeal

b)

Buckwheat

c)

Crushed Lentils and corn mix

d)

Wheat flour

10.

A hard boiled egg Started in hot water requires ______

a)

3 Mins

b)

7 Mins

c)

5 Mins

d)

10 mins

11.

This famous Cheese variety is from England

a)

Stilton

b)

lancashier

c)

Derby

d)

Cheddar

12.

Identify this famous types of cookies with its country of origin

a)

Krumake Norway

b)

Stroopwafles, Holland

c)

Stropwafles. Sweden

d)

Rosetta Swiss

13.

This World famous Biscuits Varity is from Which European Country

a)

France

b)

Spain

c)

Italy

d)

Belgium

14.

The Thickening Agent for a stew is

a)

Refined Flour

b)

Liaison

c)

Bread

d)

Corn flour

15.

This savory Variety has danish blue cheese, with raw egg yolk in raw onion ring

a)

Louisiana

b)

Canape

c)

Harlequin

d)

Copenhangener