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Worksheets

64 EXAM SET 1 UPDATED

Total questions: 96

Worksheet time: 48mins

Name
Class
Date
1.

A South Indian dish made from tomatoes, tamarind pulp and spices is called.

a)

Rasam

b)

Pysam

c)

Piyush

d)

Rasna

2.

Which of the following is heavily sweetened with sugar?

a)

Condensed Milk

b)

Evaporated milk

c)

Skimmed Milk

d)

Milk powder

3.

At Temperature Danger Zone, Bacteria

a)

Grows rapidly

b)

Stops growing

c)

Dies at alarming rate

d)

Forms spores

4.

Chinois is

a)

Chicken soup

b)

Chinese sauce

c)

Conical Strainer

d)

Type of liqueur

5.

A palette knife is used to

a)

Carve

b)

Peel

c)

Scoop

d)

Apply icing

6.

Stomach from a Chicken is called as

a)

Puree

b)

Gizzard

c)

Caramel

d)

Giblets

7.

A mixture of fried nuts, pressed rice, spices served as snack is called

a)

Bhelpuri

b)

Kachumbar

c)

Samosa

d)

Chivda

8.

Small cucumbers pickled in vinegar are

a)

Gherkins

b)

Giblets

c)

Fritters

d)

Zest

9.

The method of breaking soft foods such as cooked potatoes or vegetable is known as

a)

Whipping

b)

Sieving

c)

Washing

d)

Mashing

10.

Sugar heated to golden brown color is known as

a)

Caramel

b)

Gelatin

c)

Giblets

d)

Fritters

11.

Concentrated sweetened milk used for Shahi Tukda is known as

a)

Marinade

b)

Khoa

c)

Bagar

d)

Rabdi

12.

A Kashmiri meat preparation is known as

a)

Dhansak

b)

Vindaloo

c)

Rogan josh

d)

Dal gosh

13.

Which of the following is the cut of a vegetable

a)

Troncon

b)

Darne

c)

Julienne

d)

Topside

14.

Sardine is a variety of

a)

Fish

b)

Fruit

c)

Vegetable

d)

Cereal

15.

Which of the following is NOT a spice

a)

Fennel

b)

Nutmeg

c)

Semolina

d)

Star anise

16.

A bunch of herbs used for flavoring sauces is called

a)

Fennel

b)

Garnish

c)

Stuffing

d)

Bouquet garni

17.

First in first out method of storing is often referred to as

a)

FIFI

b)

FIOF

c)

FIFO

d)

LIFO

18.

Mixing two or more ingredients thoroughly is known as

a)

Reduction

b)

Blending

c)

Skimming

d)

Stirring

19.

Chlorophyll is a pigment which gives vegetables

a)

Red color

b)

Yellow color

c)

Green color

d)

Brown color

20.

Thin strips of vegetables cooked and used as garnish are called

a)

Julienne

b)

Juliet

c)

Jus lie

d)

Justin

21.

Margarine is a kind of

a)

Sweetening agent

b)

Raising agent

c)

Fat

d)

Flour

22.

Clarified butter is also called

a)

Desi Ghee

b)

White Butter

c)

Margarine

d)

Vanaspathi

23.

Which of the following is a raising agent

a)

Salt

b)

Sugar

c)

Gram flour

d)

Yeast

24.

An example of a flavoring agent is

a)

Baking Powder

b)

Hing

c)

Sugar

d)

Salt

25.

Poaching is a method of

a)

Storing

b)

Mixing

c)

Cooking

d)

Preserving

26.

Steaming is a method of

a)

Storing

b)

Mixing

c)

Cooking

d)

Preserving

27.

Oil free preparation of eggs is

a)

Fried

b)

Scrambled

c)

Half fried

d)

Poached

28.

Vegetables room temperature must be maintained within

a)

20 to 40 degrees centigrade

b)

1 to 6 degrees centigrade

c)

10 F to 60 F

d)

-18 to -25 degrees centigrade

29.

Popular dish of Goan Cuisine is

a)

Pork Vindaloo

b)

Shrikhand

c)

Medhu wada

d)

Khandvi

30.

To convert weight from kilogram to pounds multiply by

a)

5.2

b)

3.2

c)

2.2

d)

4.5

31.

Which of the following is an example of Oriental cuisine

a)

Filipino

b)

Mexican

c)

French

d)

Bengali

32.

Popular dish of Thai Cuisine is

a)

Tacos

b)

Tomyum

c)

Methi thepla

d)

Lechon

33.

Popular dish of Gujarati Cuisine is

a)

Methi thepla

b)

Goan fish curry

c)

Masala dosa

d)

Sinigang

34.

Popular dish of Bengali Cuisine is

a)

Sarson ka saag

b)

Prawn Balchao

c)

Malbari fish curry

d)

Maasher Jhol

35.

A list of food and beverage is known as

a)

Juice

b)

Starter

c)

Menu

d)

Dessert

36.

Meat room temperature must be maintained below

a)

-2 degrees centigrade

b)

-8 degrees centigrade

c)

12 degrees centigrade

d)

-18 degrees centigrade

37.

To convert from pound to kilogram, multiply by

a)

0.22

b)

0.45

c)

0.54

d)

0.25

38.

Which of the following is a good source of protein

a)

Spinach

b)

Carrots

c)

Potato

d)

Meat

39.

Which of the following is a clear soup?

a)

Chowder

b)

Bisque

c)

Consommé

d)

Shorba

40.

An Indian bread fried in oil and served with Chole is

a)

Chapaties

b)

Naan

c)

Tandoori Roti

d)

Bhatoora

41.

Collins is used for cleaning

a)

Metals

b)

Glass Panes

c)

Floor

d)

Clothes

42.

Which is the best tool for cleaning a carpet?

a)

Mop

b)

Broom

c)

Duster

d)

Vacuum cleaner

43.

Wooden furniture must be cleaned using

a)

Soap solution

b)

Dry cloth

c)

Brasso

d)

phenyl

44.

Telephone mouth piece can be disinfected by using

a)

Dettol

b)

Soap

c)

Detergent

d)

Drying

45.

The process of removing stains is called

a)

Sorting

b)

Ironing

c)

Spotting

d)

Drying

46.

An example of compound stains is

a)

Blood

b)

Wax

c)

Coco cola

d)

coffee

47.

A type of service which is pre-plated and served from the right is

a)

Russian service

b)

American service

c)

Cafeteria service

d)

English service

48.

From which side of the guest, silver service of food is done?

a)

Right side

b)

Opposite side

c)

Back side

d)

Left side

49.

The term "Mise en place" means

a)

Food Safety

b)

Hygiene

c)

Put in place

d)

Food service area

50.

The space allotted on the table along with cutlery, crockery, glass ware and linen for one person is called as

a)

Table

b)

Side board

c)

Mise en place

d)

Cover

51.

Whisky is a type of

a)

Cocktail

b)

Spirit

c)

Champagne

d)

Mock tail

52.

Rum is a type of

a)

Soup

b)

Mocktail

c)

Spirit

d)

Dessert

53.

Example of refreshing beverages is

a)

Cola with Rum

b)

Chilled Cucumber Soup

c)

Bourn vita

d)

Fresh Lime Soda

54.

A cocktail is a

a)

Mixture of alcoholic beverages

b)

5th Course of French Menu

c)

Non alcoholic beverage

d)

Type of wine

55.

The space allotted on the table along with cutlery, crockery, glass ware and linen for one person is called as

a)

Table

b)

Side board

c)

Cover

56.

The space allotted on the table along with cutlery, crockery, glass ware and linen for one person is called as

a)

Table

b)

Side board

c)

Mise en place

d)

Cover

57.

Identify the image.

a)

Carpet Brush

b)

Vacuum Cleaner

c)

Dish washing Machine

d)

Sink

58.

Identify the image.

a)

Colander

b)

Dough Maker

c)

Chuffing Dish

d)

Fry Pan

59.

Identify the image.

a)

Salt

b)

Pepper

c)

Cruet Set

d)

Pepper Mill

60.

Identify the image.

a)

Sauce pan

b)

Sauce Boat

c)

Soup Boat

d)

Boat

61.

Identify the image.

a)

Wiper

b)

Mop

c)

Bucket

d)

Broom

62.

Identify the image.

a)

Cupboard

b)

Side Board

c)

Table

d)

Chair

63.

Identify the image.

a)

Grinder

b)

Dough Maker

c)

Iron Board

d)

Salamander

64.

Identify the image.

a)

Toilet Brush

b)

Hard Broom

c)

Soft Broom

d)

Carpet Brush

65.

Identify the image.

a)

Can Opener

b)

Wine Opener

c)

Bottle Opener

d)

Pepper Mill

66.

Identify the image.

a)

Water Bucket

b)

Wine Chiller

c)

Ice Bucket

d)

Sink

67.

Identify the image.

a)

Grinder

b)

Washing Machine

c)

Ice Machine

d)

Dough Maker

68.

Identify the image.

a)

Tooth Brush

b)

Carpet Brush

c)

Toilet Brush

d)

Mop

69.

Identify the image.

a)

Toilet Brush

b)

Hard Broom

c)

Soft Broom

d)

Carpet Brush

70.

Identify the image.

a)

Toilet Brush

b)

Hard Broom

c)

Floor Wiper

d)

Carpet Brush

71.

Identify the image.

a)

Skate Board

b)

Hard Board

c)

Table

d)

Iron Board

72.

K-S-A-V stands for

a)

Knowledge, Skills, Attitude, Values

b)

Knowledge, Style, Attitude, Values

c)

Knowledge, Skills, Aptitude, Values

d)

Knowledge, Seamanship, Altitude, Values

73.

Which is the first step for Time Management?

a)

Completing the task quickly

b)

Working properly

c)

Scheduling tasks

d)

Doing many things at a time

74.

In Non- Verbal modes of communication we use

a)

Symbols

b)

Written Words

c)

TV Channel

d)

Speech

75.

Familiarization checklist for crew should be completed

a)

Prior to commencement of their duties

b)

Within two months of joining the ship

c)

Within one month of joining the ship

d)

Within one week of joining the ship

76.

One of the main duties of the shipping Master is:

a)

Engagement and discharge of ship's crew

b)

Navigation of the ship

c)

Conducting marine surveys on the ship

d)

Inspection of cargo holds

77.

The immigration officer checks the validity of the

a)

Certificate of competency

b)

Passport

c)

ISM certificate

d)

Safety certificate

78.

Portable extinguisher to be used for electrical fire

a)

Soda water

b)

CO2 type

c)

Foam type

d)

Water type

79.

Red parachute signal when fired will exhibit

a)

Red smoke

b)

Red flare

c)

A parachute will be released into the atmosphere

d)

Red sparkles

80.

The distress signals, required to be kept in a lifeboat:

a)

Engagement and discharge of ship's crew

b)

Rocket parachutes + Hand flares + Smoke signals

c)

Hand flares

d)

Smoke signals + Line throwing apparatus

81.

Action on burning smell:

a)

Inform a responsible person and raise alarm

b)

Wait for the fire alarm to get activated

c)

Use a portable fire extinguisher to extinguish fire

d)

Request the occupant not to smoke

82.

The objective of MARPOL is to

a)

improve safety in accommodation

b)

Prevent and control pollution from ships

c)

Ensure adequate stability for ships

d)

Improve cleanliness on board

83.

Safety helmet is used to protect the head

a)

From falling objects

b)

Against adverse weather

c)

From getting wet

d)

Improve cleanliness on board

84.

All entries of offence in the Official Log Book against a seaman have to be signed by

a)

Master, Chief Officer and one crew member

b)

Master only

c)

Master and one crew member

d)

Master and Chief Officer

85.

When lifting heavy weights

a)

Keep arms outstretched and pick up weights

b)

Sit on knees and lift weight with a straight back

c)

Keep knees straight and lift weight with a bend back

d)

Sit on knees and lift weight with a bent back

86.

Identify the Image.

a)

Sun glasses

b)

Reading Glass

c)

Safety Goggles

d)

Helmet

87.

Identify the Image NO 5.

a)

Fire exit

b)

Eye wash station

c)

Medical center

d)

Stretcher

88.

Identify the Image.

a)

Life Buoy

b)

Life Raft

c)

Life Boat

d)

Life Ship

89.

Identify the Image.

a)

SAFETY BELT

b)

SAFETY HARNESS

c)

SAFETY ROAP

d)

SAFETY HELMET

90.

Identify the Image NO 1.

a)

Fire exit

b)

Eye wash station

c)

Medical center

d)

Stretcher

91.

Identify the Image.

a)

LIFE BAOT

b)

LIFE RAFT

c)

LIFE SAVER

d)

LIFE BUOY

92.

Identify the Image.

a)

Chain

b)

Pulley

c)

Chain Block

d)

Crane

93.

Identify the Image.

a)

Cruise ship

b)

Tug Boat

c)

Oil Tanker

d)

Cargo Carrier

94.

Identify the Image NO 2.

a)

LIFE BAOT

b)

LIFE RAFT

c)

LIFE SAVER

d)

LIFE BUOY

95.

Identify the Image

a)

LIFE BAOT

b)

CONTAINER CARRIER

c)

LNG CARRIER

d)

LIFE BUOY

96.

Identify the Image

a)

LIFE BOAT

b)

CONTAINER CARRIER

c)

LNG CARRIER

d)

CRUISE SHIP

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