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INTRODUCTION TO RAW MATERIAL 1

Total questions: 60

Worksheet time: 1hrs 15mins

Name
Class
Date
1.

WHICH OF THE FOLLOWING IS NOT A CUT OF BEEF

a)

TENDERLOIN

b)

RUMP

c)

STRIPLOIN

d)

FARMERS CUT

2.

WHICH OF THE FOLLOWING IS NOT THE CUT OF A VEGETABLE

a)

DICES

b)

BATONS

c)

JULIENNE

d)

RUMP

3.

SHALLOTS BELONG TO

a)

CABBAGE FAMILY

b)

HERBS

c)

ONION FAMILY

d)

GOURD FAMILY

4.

WHICH OF THE FOLLOWING IS AN AROMATIC VEGETABLE

a)

CARDAMOM

b)

BRINJAL

c)

CELERY

d)

PUMPKIN

5.

WHICH OF THE FOLLOWING IS NOT A SPICE

a)

FENNEL

b)

NUTMEG

c)

SEMOLINA

d)

STAR ANISE

6.

WHICH OF THE FOLLOWING MILK CONTAINS LEAST FAT

a)

SKIMMED

b)

PARTIALLY SKIMMED

c)

FRESH WHOLE

d)

EVAPORATED

7.

A BUNCH OF HERBS USED FOR FLAVORING SAUCES IS CALLED

a)

PARSLEY

b)

GARNISH

c)

STUFFING

d)

BOQUET GARNI

8.

MEAT FROM CALF IS CALLED

a)

BEEF

b)

LAMB

c)

VEAL

d)

MUTTON

9.

CHLOROPHYLL IS A PIGMENT WHICH GIVES VEGETABLES

a)

RED COLOUR

b)

YELLOW COLOUR

c)

GREEN COLOUR

d)

BROWN COLOUR

10.

INDIAN DISHES ARE OFTEN GARNISHED WITH

a)

BASIL

b)

PARSLEY LEAVES

c)

CORAINDER LEAVES

d)

CINNAMON LEAVES

11.

RAW PAPAYA IS USED AS A

a)

PRESERVING AGENT

b)

RAISING AGENT

c)

TENDERIZING AGENT

d)

FLAVOURING AGENT

12.

BRUNOISE IS A TYPE OF

a)

MEAT CUT

b)

VEGETABLE CUT

c)

ONION

d)

MUSHROOM

13.

BUTTERMILK IS MADE FROM

a)

BUTTER

b)

SKIMMED MILK

c)

CURD

d)

CHAAS

14.

A SOUTH INDIAN DISH MADE FROM TOMATOES, TAMARIND PULP AND SPICES IS CALLED

a)

RASAM

b)

PYASAM

c)

SAMBHAR

d)

RASNA

15.

VEGETABLES CUT IN FINGER SHAPE IS CALLED

a)

ROUND

b)

BATONS

c)

SQUARE

d)

HALF MOON

16.

WHICH OF THE FOLLOWING IS HEAVILY SWEETENED WITH SUGAR

a)

CONDENSED MILK

b)

EVAPORATED MILK

c)

SKIMMED MILK

d)

MILK CREAM

17.

MARGARINE IS KIND OF

a)

THICKENING AGENT

b)

OIL

c)

FAT

d)

CREAM

18.

WHICH OF THE FOLLOWING IS THE INGREDIENT USED AS A THICKENING AGENT FOR INDIAN GRAVIES

a)

CORN FLOUR

b)

CASHEWNUT PASTE

c)

TOMATO SAUCE

d)

GRAM FLOUR

19.

CLARIFIED BUTTER IS ALSO CALLED

a)

DESI GHEE

b)

WHITE BUTTER

c)

MARGARINE

d)

VANASPATHI

20.

KHEEMA IS THE INDIAN WORD FOR

a)

LAMB

b)

TURKEY

c)

MINCED MEAT

d)

VEAL

21.

WHICH OF THE FOLLOWING IS A RAISING AGENT

a)

MARINADE

b)

CURD

c)

VINEGAR

d)

YEAST

22.

CHEESE IS MADE FROM

a)

BUTTER

b)

GHEE

c)

REFINED FLOUR

d)

MILK

23.

THE PROCEDURE OF TYING UP THE WINGS AND LEGS OF POULTRY PRIOR TO ROASTING OR BROILING IS CALLED

a)

TRUSSING

b)

TENDERIZING

c)

BROWNING

d)

SEARING

24.

A MIXTURE OF CINNAMON, CARDAMOM, CLOVES, CUMIN AND PEPPER CORNS IS CALLED

a)

CHANA MASALA

b)

GARAM MASALA

c)

PICKLE MASALA

d)

CURRY POWDER

25.

AN EXAMPLE OF A FLAVOURING AGENT IS

a)

BAKING POWDER

b)

HING

c)

YEAST

d)

ROCK SALT

26.

THE MOST IMPORTANT OF ALL SEASONING AGENTS WHICH CAN MAKE OR BREAK A DISH IS

a)

HERBS

b)

SPICES

c)

BLACK PEPPER

d)

SALT

27.

THICKENING AGENT USED IN WESTERN COOKERY IS

a)

GRAM FLOUR

b)

REFINED FLOUR

c)

CORN FLOUR

d)

GROUND FLOUR

28.

VEGETABLE TYPICALLY ASSOCIATED WITH ORIENTAL CUISINE IS

a)

PUMPKIN

b)

LADY FINGER

c)

YAM

d)

BAMBOO SHOOTS

29.

VEGETABLE ASSOCIATED WITH INDIAN CUISINE IS

a)

BROCCOLI

b)

SPRING ONION

c)

YAM

d)

BAMBOO SHOOTS

30.

THICKENING AGENT USED IN INDIAN COOKERY IS

a)

CREAM

b)

EGG YOLK

c)

CORN FLOUR

d)

GROUND ONION

31.

VEGETABLE ASSOCIATED WITH CONTINENTAL CUISINE IS


a)

DRUMSTICK

b)

MUSHROOMS

c)

BITTER GOURD


d)

BAMBOO SHOOTS


32.

THE INGREDIENT USED TO ENHANCE NATURAL FLAVOUR OF A DISH IS


a)

JEERA


b)

SALT

c)

TURMERIC

d)

BLACK PEPPER


33.

THE PRIMARY FUNCTION OF SPICES IN INDIAN DISH IS TO IMPROVE ITS


a)

QUANTITY

b)

FLAVOUR

c)

TEXTURE

d)

COLOUR

34.

THE SPICE HAVING A ANTISEPTIC PROPERTY IS


a)

HING

b)

TURMERIC

c)

FENUGREEK

d)

GINGER

35.

THE ADVANTAGE OF USING CONVENIENCE FOOD IS


a)

COMPARTIVELY EXPENSIVE


b)

TATSE MAY BE MONOTONOUS


c)

HAVE A LONGER SHELF LIFE


d)

MAY HAVE CHEMICALS FOR PRESERVATION & LEAVENING


36.

DISADVANTAGE OF USING CONVENIENCE FOOD IS


a)

SAVES A LOT OF COOKING TIME


b)

TASTE OF THE FOOD WILL BE STANDARD IF A SINGLE BRAND IS USED


c)

TASTE MAY BE MONOTONOUS


d)

HAVING LONGER SHELF LIFE


37.

THE AGENT USED TO INCREASE THE VOLUME OF A DOUGH OR BATTER BY CREATING WITHIN, NUMEROUS GAS BUBBLES WHICH PUFF UP AND MAKING IT LIGHT


a)

SEASONING AGENT


b)

FLAVOURING AGENT


c)

LEAVENING AGENT


d)

THICKENING AGENT


38.

THE VEGETABLE FROM THE ONION FAMILY IS


a)

BROCCOLI


b)

CELERY

c)

LEEKS


d)

MUSHROOM

39.

THE VEGETABLE USED FOR GARNISHING DISHES IN ORIENTAL CUISINE IS


a)

ROMAINE LETTUCE


b)

SPRING ONION


c)

BITTER GOURD


d)

PIMENTOS

40.

THE POPULAR THICKENING AGENT USED IN CHINESE CUISINE IS


a)

REFINED FLOUR


b)

CORN FLOUR


c)

GRAM FLOUR


d)

WHEAT FLOUR


41.

WHAT IS THE MEANING OF "FILLET OF FISH"?


a)

A CUT FROM BIG FISH


b)

BATTERED FISH


c)

SLICE FISH


d)

CUT OF FISH WITHOUT BONES


42.

WHAT IS "MOZZARELLA"?


a)

TYPE OF CHEESE


b)

MILK POWDER


c)

TYPE OF CREAM


d)

MILK CAKE


43.

WHICH OF THE FOLLOWING IS A ROOT VEGETABLE?


a)

CAULIFLOWER


b)

CARROT


c)

SPINACH


d)

CABBAGE


44.

WHAT IS THE MEANING OF "THIGHS"?


a)

CHICKEN LEGS


b)

CUT OF SHEEP


c)

CUT OF POULTRY


d)

CUT OF LAMB


45.

WHAT IS "DARNE"?


a)

SLICED FISH


b)

A SLICE FROM A ROUND FISH


c)

TYPE OF FISH


d)

CUT OF FISH WITHOUT BONES


46.

WHAT IS "BROCCOLI"?


a)

TYPE OF CAULIFLOWER


b)

FLOWERY VEGETABLE


c)

ROOT VEGETABLE


d)

LEAFY VEGETABLE


47.

WHAT IS "COCONUT MILK"?


a)

TYPE OF THICKENING AGENT


b)

WATER FROM THE COCONUT


c)

AN APPETIZER


d)

RAISING AGENT


48.

WHAT IS THE MEANING OF "TYPE OF CHEESE"?


a)

PULSES


b)

TYPE OF THICKENING AGENT


c)

CHEDDAR


d)

RAISING AGENT


49.

WHAT IS "BAKING POWDER"


a)

RAISING AGENT


b)

THICKENING AGENT


c)

BAKING SODA


d)

TENDERIZER


50.

WHICH OF THE FOLLOWING A " FLAVOURING AGENT"


a)

BAKING SODA


b)

CURD


c)

LEMON


d)

CARDAMOM


51.

"BASIL" IS A HERB USED IN:


a)

INDIAN CUISINE


b)

ITALIAN CUISINE


c)

CHINESE CUISINE


d)

MEXICAN CUISINE


52.

WHAT IS ENGLISH TERM FOR "KARELA"?


a)

BITTER GOURD



b)

BOTTLE GOURD

c)

RIDGE GOURD


d)

GOURD


53.

WHAT IS "BROWN ONION" USED FOR?


a)

COMMON GARNISH FOR MUTTON BIRYANI


b)

GIVING BROWN COLOUR TO VEGETABLES


c)

FOR SALAD


d)

DAAL MAKHANI


54.

WHAT IS THE OTHER NAME FOR "SABUDANA"


a)

PEANUTS


b)

HAZAL NUTS


c)

COCONUT

d)

SAGO

55.

WHAT IS "MAGAZ"


a)

POPPY SEEDS


b)

MELON SEEDS


c)

BRAIN

d)

KIND OF MEAT


56.

WHAT IS THE OTHER NAME FOR "BAATH"


a)

CURD RICE


b)

BOILED RICE


c)

KHICHDI


d)

PARATHA

57.

WHAT IS THE OTHER NAME OF "KHUSKHUS"


a)

POPPY SEEDS


b)

SAGO

c)

FENUGREEK SEEDS


d)

MELON SEEDS


58.

WHAT IS THE MEANING OF "BRUNOISE"?


a)

CUT OF MEAT CALF`


b)

ROUGHLY CUT VEGETABLES



c)

CUTTING VEGETABLE INTO TINY DICES

d)

PROCESS OF CHOPPING VEGETABLES


59.

WHAT IS COMMONLY USED FOR "FERMENTATION"?


a)

YEAST


b)

VINEGAR


c)

GINGER PASTE


d)

PASTE OF HERBS


60.

WHAT IS "POULTRY"


a)

EGGS


b)

KIND OF MUTTON


c)

CHICKEN, TURKEY, QUAIL, DUCK, ETC


d)

MINCED MEAT


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