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Food production

Total questions: 20

Worksheet time: 2mins

Name
Class
Date
1.

When the Purchase should be done ?

a)

After menu planning

b)

Before menu planning

2.

Small amount of transaction is involved in which type of buying?

a)

Formal buying

b)

Informal buying

3.

Talking directly to the sales person is called as -

a)

Verbal negotiation

b)

Official negotiation

c)

Oral negotiation

4.

What is the full form of SPS ?

a)

Standard procedure specification

b)

Standard production specification

c)

Standard Purchase Specification

5.

Written negotiation is part of _______

a)

Formal buying

b)

Casual buying

6.

Heavy equipment should be purchased by which method?

a)

Informal buying

b)

Formal buying

7.

Garbages of five star hotels comes under which kind of waste?

a)

Domestic waste

b)

Industrial waste

c)

Municipal waste

8.

Dustbin color code for non biodegradable waste is .

a)

Green

b)

Red

c)

Blue

9.

Green dustbin is used for which type of waste ?

a)

Non biodegradable waste

b)

Biodegradable waste

c)

Dry waste

10.

Color code for Dry waste dustbin ?

a)

Red

b)

Blue

c)

Green

11.

Beurre fondue means ?

a)

Solid butter

b)

Melted butter

c)

Brown butter

12.

Natural juice from the meat is called as _______

a)

Au four

b)

Au gratin

c)

Au jus

d)

Au blue

13.

Individually priced menu is termed as ________?

a)

Cart de jur

b)

A la carte

c)

Table de hote

14.

Yeast raised cake is called as (a)   ?

15.

Bisque is a type of ________ soup ?

a)

Clear

b)

Cold soup

c)

Thick soup

16.

Below which one is not an ingredient of bouquet garni ?

a)

Onion

b)

Parsley

c)

Bay leaf

d)

Thyme

17.

Bouillon is used for ?

a)

Frying

b)

Steaming

c)

Poaching

18.

Which one is the national soup of India ?

a)

Rasam

b)

Mulugtwani

c)

Shorba

19.

Below options which one is a derivative sauce ?

a)

Bechamel

b)

Espagnol

c)

Mornay

20.

Equal Quantity of flour and butter put in sauce for thickening is called ?

a)

Bain marie

b)

Beurre manie