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WorksheetsFOOD PRODUCTION
Total questions: 78
Worksheet time: 2mins
Name
Class
Date
1.
1. Which of the following is NOT a cut of beef?
a)
A) Tenderloin
b)
B) Rump
c)
C) Strip loin
d)
D) Farmers cut
2.
2. Which of the following is NOT the cut of a vegetable?
a)
A) Dices
b)
B) Batons
c)
C) Julienne
d)
D) Rump
3.
3. Shallots belong to:
a)
A) Cabbage family
b)
B) Herbs
c)
C) Onion family
d)
D) Gourd family
4.
4. Which of the following is an Aromatic Vegetable?
a)
A) Cardamom
b)
B) Celery
c)
C) Brinjal
d)
D) Pumpkin
5.
5.Which of the following is NOT a spice?
a)
A) Fennel
b)
B) Nutmeg
c)
C) Semolina
d)
D) Star anise
6.
6. Which of the following Milk contains least fat?
a)
A) Skimmed
b)
B) Partially skimmed
c)
C) Fresh whole
d)
D) Evaporated
7.
7. A bunch of herbs used for flavoring sauces is called:
a)
A) Parsley
b)
B) Garnish
c)
C) Stuffing
d)
D) Bouquet garni
8.
8. Meat from calf is called:
a)
A) Beef
b)
B) Lamb
c)
C) Veal
d)
D) Mutton
9.
9. Chlorophyll is a pigment which gives vegetables:
a)
A) Red colour
b)
B) Yellow colour
c)
C) Green colour
d)
D) Brown colour
10.
10. Indian dishes are often garnished with:
a)
A) Basil
b)
B) Parsley leaves
c)
C) Coriander leaves
d)
D) Cinnamon sticks
11.
11. Raw papaya is used as a:
a)
A) Preserving agent
b)
B) Raising agent
c)
C)Tenderizing agent
d)
D) Flavouring agent
12.
12. Brunoise is a type of:
a)
A) Meat Cut
b)
B) Vegetable Cut
c)
C) Onion
d)
D) Mushroom
13.
13. Buttermilk is made from:
a)
A) Butter
b)
B) Skimmed Milk
c)
C) Curd
d)
D) Chaas
14.
14. A South Indian dish made from tomatoes, tamarind pulp and spices is called:
a)
A) Rasam
b)
B) Pysam
c)
C) Sambar
d)
D) Rasna
15.
15. Vegetables cut in finger shape is called:
a)
A) Round
b)
B) Batons
c)
C) Square
d)
D) Half Moon
16.
16. Which of the following is heavily sweetened with sugar?
a)
A) Condensed Milk
b)
B)Evaporated Milk
c)
C)Skimmed Milk
d)
D) Milk Cream
17.
17. Margarine is a kind of:
a)
A) Thickening agent
b)
B) Oil
c)
C) Fat
d)
D) Cream
18.
18. Which of the following is the ingredient used as a thickening agent for Indian gravies?
a)
A) Corn flour
b)
B) Cashew nut paste
c)
C) Tomato sauce
d)
D) Gram flour
19.
19. Clarified butter is also called:
a)
A) Desi ghee
b)
B) White butter
c)
C) Margarine
d)
D) Vanaspathi
20.
20. . Kheema is the Indian word for:
a)
A) Lamb
b)
B) Turkey
c)
C) Minced meat
d)
D) Veal
21.
21. Which of the following is a Raising Agent?
a)
A) Marinade
b)
B) Curd
c)
C) Vinegar
d)
D) Yeast
22.
22. Cheese is made from:
a)
A) Butter
b)
B) Ghee
c)
C) Refined flour
d)
D) Milk
23.
23. The procedure of tying up the wings and legs of poultry prior to roasting or broiling is called:
a)
A) Trussing
b)
B) Tenderizing
c)
C) Browning
d)
D)Searing
24.
24. A mixture of cinnamon, cardamom, cloves, cumin and pepper corns is called:
a)
A) Chana Masala
b)
B) Garam Masala
c)
C) Pickle Masala
d)
D) Curry Powder
25.
25. An example of a flavoring agent is:
a)
A) Baking Powder
b)
B)Hing
c)
C)Yeast
d)
D) Rock Salt
26.
26. The most important of all seasoning agents which can make or break a dish is:
a)
A) Herbs
b)
B) Spices
c)
C) Black pepper
d)
D) Salt
27.
27. . Thickening agent used in Western Cookery is:
a)
A)Gram flour
b)
B) Refined flour
c)
C)Corn flour
d)
D) Ground onion
28.
28. Vegetable typically associated with Oriental cuisine Is
a)
A) Pumpkin
b)
B) Lady finger
c)
C) Yam
d)
D) Bamboo shoots
29.
29. Vegetable associated with Indian cuisine is:
a)
A) Broccoli
b)
B) Spring onion
c)
C) Yam
d)
D) Bamboo shoots
30.
30. Thickening agent used in Indian cookery is:
a)
A) Cream
b)
B) Egg yolk
c)
C) Corn flour
d)
D) Ground onion
31.
31. Vegetable associated with Continental cuisine is:
a)
A) Drumstick
b)
B) Bitter gourd
c)
C) Mushrooms
d)
D) Bamboo shoots
32.
32. The ingredient used to enhance natural flavor of a dish is:
a)
A) Jeera
b)
B) Salt
c)
C) Turmeric
d)
D) Black Pepper
33.
33. The primary function of spices in Indian dish is to improve its:
a)
A) Quantity
b)
B) Flavour
c)
C) Texture
d)
D) Colour
34.
34. The spice having a antiseptic property is:
a)
A) Hing
b)
B) Turmeric
c)
C) Fenugreek Seed
d)
D) Ginger
35.
35. The advantage of using convenience food is:
a)
A) Comparatively expensive
b)
B) Taste may be monotonous
c)
C) Have a longer shelf life
d)
D) May have chemicals for preservation and leavening
36.
36. Disadvantage of using convenience food is
a)
A) Saves a lot of cooking time
b)
B) Taste of the food will be standard if a single brand is used
c)
C) Taste may be monotonous
d)
D) Have a longer shelf life
37.
37. The agent used to increase the volume of a dough or batter by creating within, numerous gas bubbles making which puff up and light
a)
A) Seasoning Agent
b)
B) Flavouring Agent
c)
C) Leavening Agent
d)
D) Thickening Agent
38.
38. The vegetable from the onion family is:
a)
A) Broccoli
b)
B) Celery
c)
C) Leeks
d)
D) Mushroom
39.
39. 39. The vegetable used for garnishing dishes in Oriental Cuisine is:
a)
A) Romaine lettuce
b)
B) Spring onion
c)
C) Bitter gourd
d)
D) Pimentos
40.
40. The popular thickening agent used in Chinese cuisine is:
a)
A) Refined flour
b)
B) Com flour
c)
C) Gram flour
d)
D) Wheat flour
41.
41. What is the Meaning of "Fillet of Fish"?
a)
A) A Cut from big fish
b)
B) Battered fish
c)
C) Slice of fish
d)
D) Cut of fish without bones
42.
42. 42. What is "MOZZARELLA"?
a)
A) Type of Cream
b)
B) Type of Cheese
c)
C) Milk Powder
d)
D) Milk Cake
43.
43. Which of the following is a root vegetable?
a)
A) Cauliflower
b)
B) Carrot
c)
C) Spinach
d)
D) Cabbage
44.
44. What is the Meaning of "THIGHS"?
a)
A) Chicken Legs
b)
B) Cut of Sheep
c)
C) Cut of Poultry
d)
D) Cut of Lamb
45.
45. What is "DARNE"?
a)
A) Sliced fish.
b)
B) A slice from a round fish with bone.
c)
C) Type of fish
d)
D) Cut of fish without bones
46.
46. What is "BROCCOLI"?
a)
A) Type of Cauliflower
b)
B) Root Vegetable
c)
C) Flowery Vegetable
d)
D) Leafy Vegetable
47.
47. What is "COCONUT MILK"?
a)
A) Type of thickening agent
b)
B) Water from the coconut
c)
C) An Appetizer
d)
D) Raising Agent
48.
49. What is "BAKING POWDER"?
a)
A) Raising Agent
b)
B) Thickening Agent
c)
C) Baking Soda
d)
D) Tenderizer
49.
50. Which of the following a "FLAVOURING AGENT"?
a)
A) Baking Soda
b)
B) Curd
c)
C) Lemon
d)
D) Cardamom
50.
51. "BASIL" is a herb used in:
a)
A) Indian Cuisine
b)
B) Italian Cuisine
c)
C) Chinese Cuisine
d)
D) Mexican Cuisine
51.
52. What is English term for "KARELA"?
a)
A) Bitter Gourd
b)
B) Bottle Gourd
c)
C) Ridge Gourd
d)
D) Gourd
52.
53. What is "Brown Onion" used for?
a)
A) Common garnish for mutton biryani
b)
B) For salad
c)
C) Giving brown colour to vegetables
d)
D) Daal Makhani
53.
54. 54. What is the other name for "Sabudana"?
a)
A) Peanuts
b)
B) Hazel nuts
c)
C) Coconut
d)
D) Sago
54.
55. What is "Magaz"?
a)
A)Poppy Seeds
b)
B) Melon Seeds
c)
C) Brain
d)
D) Kind of Meat
55.
56. What is the other name for "Baath"?
a)
A)Curd Rice
b)
B) Boiled Rice
c)
C) Khichdi
d)
D) Paratha
56.
57. 57. What is the other name of "Khuskhus"?
a)
A) Poppy Seeds
b)
B) Sago
c)
C) Fenugreek Seeds
d)
D) Melon Seeds
57.
58. 58. What is the Meaning of "Brunoise"?
a)
A) Cut of a meat calf
b)
B) Cutting vegetables into tiny dices
c)
C) Roughly cut vegetables
d)
D) Process of chopping vegetables
58.
59. What is commonly used for "Fermentation"?
a)
A) Yeast
b)
B) Vinegar
c)
C) Ginger paste
d)
D) Paste of herbs
59.
60. What is "Poultry"?
a)
A) Eggs
b)
B) Kind of mutton
c)
C) Chicken, turkey, quail, duck, etc.
d)
D) Minced meat
60.
61. 61. What Is Thyme? "A kind of":
a)
A) Salt
b)
B) Grain
c)
C) Seed
d)
D) Herb
61.
62. What is other name of "Bay Leaf"?
a)
A) Lavang
b)
B) Hing
c)
C) Tej Patta
d)
D) Jeera
62.
63. 63. What is other name of "Cinnamon"?
a)
A) Lavang
b)
B) Dalchini
c)
C) llaichi
d)
D) Garam Masala
63.
64. What is other name of "CARDAMOM"?
a)
A) Dalchini
b)
B) Kala til
c)
C) Elaichi
d)
D) Jeera
64.
65. What is other name of "Tamarind"?
a)
A) Chutney
b)
B) Imli
c)
C) Achaar
d)
D) Kachumbar
65.
66. What is other name of "Fenugreek"?
a)
A) Dhania Seed
b)
B) Til Seed
c)
C) Kaali Miri
d)
D) Methi Seed
66.
67. What is the meaning of "Convenience Food"?
a)
A) Cooked in bulk
b)
B) Fast food
c)
C) Packaged
d)
D) Conveniently available.
67.
68. What is "Dried Mango Powder" called?
a)
A) Aam Papad
b)
B) Amchur
c)
C) Mango chutney
d)
D) Aamras
68.
69. What is other name of "Mace"?
a)
A) Javitri
b)
B) Jaiphal
c)
C) Anardana
d)
D) Ajwain
69.
70. What is other name of "Nutmeg"?
a)
A) Coconut
b)
B) Jaiphal
c)
C) Fenugreek seeds
d)
D) Cashew nut
70.
71. What is other name of "Carom Seeds"?
a)
A) Anardana
b)
B) Amchur
c)
C) Ajwain
d)
D) Til
71.
72. What is other name of "Pomegranate Seed"?
a)
A) Ajwain
b)
B) Amchur
c)
C) Javitri
d)
D) Anardana
72.
73. What is other name of "Caraway Seed"?
a)
A) Ajwain
b)
B) Shajeera
c)
C) Anardana
d)
D) Javitri
73.
74. What is other name of "Basil"?
a)
A) Tulsi Patta
b)
B) Curry Patta
c)
C) Tej Patta
d)
D) Spinach
74.
75. What is other name of "Paprika"?
a)
A) Green Chilli
b)
B) Kali Mirch
c)
C) Deghi Mirch
d)
D) Simla Mirch
75.
76. What is other name of "Parsley?
a)
A) Ajwain
b)
B) Adrak
c)
C) Ajmoda
d)
D) Tej Patta
76.
77. Meat from young goat or sheep is called:
a)
A) Beef
b)
B) Lamb
c)
C) Veal
d)
D) Mutton
77.
78. Which of the following milk products contains maximum fat?
a)
A) Low fat cream
b)
B) Butter
c)
C) Fresh whole milk
d)
D) Evaporated
78.
79. Paneer in English is called:
a)
A) Mozzarella cheese
b)
B) Cottage Cheese
c)
C) Curd
d)
D) Bacteria Culture
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