WorksheetsCCMC PAPER 5
Total questions: 40
Worksheet time: 7mins
Name
Class
Date
1.
Which of these is the largest planet in the Solar System?
a)
Earth
b)
Mars
c)
Mercury
d)
Jupiter
2.
1) WHAT IS BAKING POWDER
a)
BAKING SODA
b)
RISING AGENT
c)
THICKENING AGENT
d)
TENDERIZER
3.
3) VEGETABLE ASSOCAIATED WITH ORIENTAL CUSINE IS
a)
SPRING ONION
b)
PIMENTOS
c)
ROMAINE LETTUCE
d)
BITTER GOURD
4.
4) COLD ROOM ALARM MUST BE CHECKED
a)
ONCE A WEEK
b)
ONCE A MONTH
c)
ONCE A YEAR
d)
ONCE 5 YEARS
5.
6) WHAT IS THE OTHER NAME FOR CINNAMON
a)
DALCHINI
b)
ILAICHI
c)
GARAM MASALA
d)
CLOVE
6.
7) WHAT SHOULD BE THE PROPER WAY OF ENTERING A CABIN FOR CLEANING
a)
DON’T KNOCK AND ENTER
b)
KNOCK AND ANNOUNCE GENERAL STEWARD
c)
KNOCK AND ANNOUNCE CLEANER
d)
KNOCK AND ANNOUNCE HOUSEKEEPING.
7.
8) WHICH OF THE FOLLOWING ACTIVITIES WILL REDUCE THE CHANCES OF FOOD POISONING
a)
FOOD SERVED SOON AFTER COOKING
b)
COOKED FOOD LEFT UNCOVERED IN THE GALLEY
c)
ROASTED BEEF SLICED USING A DIRTY KNIFE
d)
WASHING HANDS OFTEN
8.
10) TYPE OF MENU USUALLY USED IN BANQUET IS
a)
TABLE DE HOTE
b)
DESSERT
c)
A LA CARTE
d)
BREAKFAST
9.
11) GENERAL STEWARD SHOULD REPORT
a)
WHEN ACCOMMODATION HAS BECOME DIRTY
b)
FOR DUTY ON TIME
c)
WHEN CREW HAS FINISHED EATING
d)
BEFORE FOOD PREPARATION
10.
12) WHAT IS THE MEANING OF " PUREE"
a)
BREAD SERVED WITH BHAJI
b)
PULP OR PASTE OF VEGETABLE OR FRUIT
c)
TOMATO CHUTNEY
d)
COCONUT CHUTNEY
11.
13) WHAT IS THE FUNCTION OF VITAMIN K
a)
INSULATOR OF HEAT
b)
FORMATION OF HEALTHY BONES AND TEETH
c)
HELPS IN FAT DIGESTION
d)
FORMATION OF HAIR
12.
14) 1KG OF CARROT COST RS 20/-. COST OF 500GM OF CARROT SHALL BE.
a)
RS 8.00/-
b)
RS 4.80/-
c)
RS 5.00/-
d)
RS 5.55/-
13.
15) WHAT DOES THE SECOND SINK CONTAIN IN 3 SINK SYSTEM.
a)
FRESH HOT WATER
b)
SANITIZING SOLUTIONSOLUTION
c)
HOT DETERGENT WATER
d)
CHEMICAL WATER
14.
16) IF STRESSED WITH SOME WORK ONE SHOULD
a)
LEAVE IT FOR SOME TIME.
b)
KEEP DOING IT TILL IT IS COMPLETE
c)
TELL SOME ONE ELSE TO DO IT
d)
GIVE UP
15.
17) WHAT IS THE MEANING OF " TYPE OF CHEESE"
a)
CHEDDAR
b)
TYPE OF THICKNING AGENT
c)
RAISING AGENT
d)
PULSES
16.
18) WHILE HOLDING HOT UTENSILS ALWAYS USE
a)
DRY DUSTER
b)
WET DUSTER
c)
APRON
d)
CHEF COAT
17.
19) BEST WAYS TO REDUCE FOOD COST ON SHIPS IS TO
a)
PROPER PLANNING IN ORDERING RAW MATERIALS
b)
PURCHASE ALL INDIAN FOOD ITEMS
c)
KEEP MINIMUM STOCK
d)
KEEP STORE FULL
18.
20) WHAT IS DHANSAK
a)
A PARSI DISH OF MEAT AND DAL
b)
NORTH INDIAN SNACKS
c)
MEAT BALL DISH OF JAPAN
d)
NORTH INDIAN SNACKS
19.
2) IDENTIFY THE IMAGE
a)
PLATE
b)
PLATTER
c)
SALVER
d)
ENTRÉE DISH
20.
5) BELOW IS A SYMBOL RELATED TO WHICH OPTION
a)
FIRE EXIT
b)
FIRE BLANKET
c)
FIRE ESTINGUISHER
d)
FIRE HYDRANT
21.
21) THE GENETAL STEWARD SHOULD HAVE AN "EYE FOR _______"
a)
UNDERSTANDING WEATHER
b)
FINDING DIRT
c)
DETAIL
d)
SERVICE
22.
22) PRESENCE OF HARMFUL SUBSTANCE IN FOOD IS KNOWN AS
a)
CONTAMINATION
b)
CROSS CONTAMINATION
c)
POISONINGS
d)
FOOD INFECTION
23.
23) THE QUANTITY OF ENERGY CONTAINED IN FOOD IS MEASURED AS
a)
CALORIES
b)
NUTRITION
c)
CHOLESTEROL
d)
FIBERS
24.
24) WHILE USING A KNIFE FOR CUTTING VEGETABLES YOU SHOULD
a)
CLEAN YOUR PALMS FIRST
b)
USE LARGE CUTTING BOARD
c)
SHARPEN IT FIRST
d)
USE GLOVE'S
25.
25) WHAT IS "DHOKLA"
a)
SAVOURY STEAMED SNACK'S
b)
A SPICY PUNJABI SNACKS
c)
STEAMED YELLOW RICE
d)
STEAMED CHIVDA IN GRAM FLOUR
26.
26) KNIFE IS PLACED AT
a)
RIGHT HAND SIDE OF COVER
b)
LEFT HAND SIDE OF COVER
c)
CENTER OF THE TABLE
d)
TOP OF THE COVER
27.
27) INSPECTION OF SHIPS IN THERE COUNTRY OF REGISTRY IS DONE BY
a)
PORT STATE CONTROL ( PST)
b)
SHIPPING MASTER
c)
FLAG STATE CONTROL ( FSC)
28.
28) FIRST EXPIRY FIRST OUT METHOD SHOULD BE FOLLOWED
a)
ALL THE TIME
b)
BEFORE THE SHIP IS ABOUT TO REACH THE PORT
c)
FOR LEAFY VEGETABLES
d)
ONLY FOR PHF
29.
29) HEAD OF DEPARTMENT OF F&B ON BOARD IS CALLED
a)
CHIEF STEWARD
b)
CAPTAIN STEWARD
c)
PANTRY MAN
d)
GENERAL STEWARD
30.
30) CLEANING ACTIVITY STARTS FROM
a)
BATHROOM FIRST
b)
FLOOR TOWARDS THE CEILING
c)
WALL FIRST
d)
CEILING TO FLOOR
31.
31) MANDOLIN IS USED FOR
a)
SLICING VEGETABLE'S
b)
CUTTING FRUIT
c)
DICING VEGETABLES
d)
MOLDING VEGETABLE
32.
32) COMBINED METHOD OF ROASTING AND STEWING IS CALLED
a)
BRAISING
b)
BOILING
c)
BAKING
d)
BROILING
33.
33) IN COMPUTER COMMAND " PRINT PREVIEW" IS USED FOR
a)
SHOWS A PREVIEW OF FILE BEFORE PRINT
b)
OPENS AN EXISTING FILE
c)
CHANGES THE TYPED LETTERS TO BOLD.
d)
OPENS AN EXISTING FILE
34.
34) WHAT IS THE MEANING OF GRATING
a)
REDUCING TO SMALL FRAGMENTS BY RUBBING OVER A SHARP SURFACE
b)
REMOVING SKIN IN A CIRCULAR MOTION
c)
PEELING
d)
SLICING
35.
35) TO PREVENT FIRE IN GALLEY YOU SHOULD
a)
USE DEEPER PANS FOR FRYING
b)
USE FOAM TYPE OF EXTINGUISHER
c)
REMOVE ALL OIL FROM TRAYS BEFORE TRANSPORTING
36.
36) DHANSAK IS A
a)
MEAT DISH
b)
INDIAN SNACK
c)
FISH & VEGETABLE DISH
d)
SWEET DISH
37.
37) WHICH OF THE FOLLOWING IS GOOD SOURCE OF PROTEINS
a)
RICE
b)
POTATO
c)
SPINACH
d)
MEAT
38.
38) IDENTIFY THE IMAGE
a)
BUCKET
b)
MOP RINGER TROLLEY
c)
SPIN MOP
d)
FLOOR MOP
39.
39) SALAMANDER IS USED FOR
a)
BAKING
b)
STEAMING
c)
GRATING
d)
GRATINATING
40.
40) AN EXAMPLE OF LEAST POTENTIALLY HAZARDOUS FOOD IS (PHF)
a)
PRAWNS
b)
MEAT
c)
FISH
d)
VEGETABLE
100 %
