Worksheets2023 November NHTET Paper 2
Total questions: 50
Worksheet time: 25mins
Name
Class
Date
1.
Which of the following is not a function of food in our body?
a)
Physiological
b)
Social
c)
Economical
d)
Psychological
2.
Fever increases the BMR by what percentage for each degree Fahrenheit (°F) rise in body temperature?
a)
5%
b)
6%
c)
7%
d)
8%
3.
When excess carbohydrates are consumed, they are converted into fat and deposited in which tissue in our body, which could lead to obesity, i.e. body weight of 20% or more than desirable weight.
a)
Cartilage tissue
b)
Adipose tissue
c)
Lymphatic tissue
d)
Bone tissue
4.
The proteins that have a non-protein molecule attached to the protein, is called
a)
Simple protein
b)
Conjugated Protein
c)
Derived Protein
d)
Complete Protein
5.
Inadequate supply of proteins in the food consumed among small children in the age group of 1-3 years caused a disease called
a)
Ketosis
b)
Kwashiorkor
c)
Hypoglycemia
d)
Alopecia
6.
MPO stands for
a)
Meat Product Order Act
b)
Milk and Milk Product Order Act
c)
Milk Product Order Act
d)
None of these
7.
Degumming is the process of:
a)
Water purification
b)
Canning
c)
Pasteurisation
d)
Oil refining
8.
The reaction which describes the development of brown colour in mixture contain Amino acid and reducing sugars known as
a)
Caramelization
b)
Pasteurization
c)
Maillard Reaction
d)
Flavour reversion
9.
Preservation through irradiation like UV rays also known as
a)
Pasteurisation
b)
Cold sterilisation
c)
Hot preservation
d)
None of these
10.
An emulsifier is
a)
Hydrophilic & Lipophilic in nature
b)
Only Hydrophilic in nature
c)
Only Lipophilic in nature
d)
None of these
11.
The accumulation of large amount of fluid in extracellular spaces is called ______?
a)
Homeostasis
b)
Oedema
c)
Dehydration
d)
All of these
12.
Which of the following Vitamin is needed for synthesis of prothrombin?
a)
Vitamin K
b)
Vitamin C
c)
Vitamin A
d)
Vitamin D
13.
Which of the following is a Water-soluble Vitamin?
a)
Pyridoxine
b)
Biotin
c)
Both Pyridoxine and Biotin
d)
None of these
14.
The recommended dietary allowances of Calcium for the adults is:
a)
600 g/day
b)
600 mcg/day
c)
600 mg/day
d)
6000 mg/day
15.
BMR Stands for:
a)
Basic Metabolic Rate
b)
Basal Metabolic Rate
c)
Basic Metabolism Rate
d)
Body Mass Rate
16.
Kotler described the degrees in loyalty for ‘______’ loyals as “those who may be devoted to two or three organisations”
a)
Hard-core
b)
Soft-core
c)
Shifting
d)
Switchers
17.
Organising and conducting a Familiarization (FAM) TOURS costs you and you cannot invite just any one for this. Besides, it is organised for a specific purpose and the people invited should be able to serve that purpose. Find the people from the list of options given below who does not belong to the category of ‘OPINION MAKERS’
a)
Travel Agents
b)
Travel Writers
c)
Public Leaders
d)
Journalists
18.
The RLBR model of training evaluation stands for Reaction, Learning, Behaviour and ______
a)
Response
b)
Requisition
c)
Result
d)
Reconfirm
19.
In the Growth-Share Matrix, the product which has Low Market Share in a High Growth Market; will be termed as:
a)
Question Mark
b)
Star
c)
Cash Cow
d)
Dog
20.
When a Cycle Manufacturing Company buys the business of its Seats Supplier, such an integration will be termed as
a)
Forward Integration
b)
Backward Integration
c)
Conglomerate Integration
d)
None of these
21.
Performance against quality goals becomes an input to a company's
a)
Weekly Off System
b)
Existence
c)
Reward System
d)
Decline
22.
As per demand management principles of Philip Kotler, to counter the falling demand, the most appropriate marketing task would be
a)
Encourage demand
b)
Revitalize demand
c)
Create demand
d)
Synchronize demand
23.
Partly as a result of inseparability, hospitality operations suffer from considerable fluctuations in the standards of delivery of the service. This is called variability, and is influenced by
a)
Technological Factors
b)
Mechanical Factors
c)
Human Factors
d)
Environmental Factors
24.
The purpose of marketing research is to inform and improve decision-making by reducing
a)
Risk in business
b)
Interdependence on Sales
c)
Data Analysis
d)
Uncertainty
25.
The Vision Statement is a
a)
declaration that says who are we, who the customers are, what we do and how we do it
b)
declaration of what an organization aspires to be tomorrow
c)
declaration that states how the company should provide products and services to the customers
d)
declaration of strategic quality plans and business plans
26.
Internal things that may limit a company's ability to achieve its goals would be known as a
a)
Strength
b)
Weakness
c)
Opportunity
d)
Threat
27.
Which of the following are not the assumption of break-even analysis?
a)
Elements of cost cannot be divided into different groups
b)
Fixed cost remains certain from zero production to full capacity
c)
Behaviour of different costs is linear
d)
Selling per price unit remains constant
28.
Which of the following are limitation of break-even analysis?
a)
Static concept
b)
Capital employed is taken into account
c)
Limitation of non-linear behaviour of costs
d)
Limitation of presence of perfect competition
29.
Which one of the following is not the necessary condition of Revenue Management?
a)
Perishable inventory
b)
Advance reservation
c)
High variable cost, low fixed cost
d)
Fixed capacity
30.
Price is one of the strategic levers of Revenue Management. Which of the following is another strategic lever?
a)
Customers
b)
Duration
c)
Demand
d)
Product
31.
If the demand for a goods is inelastic, an increase in its price will cause the total expenditure of the consumers of the goods to
a)
Increase
b)
Decrease
c)
Remain the same
d)
Become zero
32.
A loss is a capital loss because it is due to
a)
Fixed asset
b)
Withdrawal of capital
c)
Abnormal loss
d)
Business Stoppage
33.
Income statement of a business shows
a)
Net profit
b)
Net operating result of specified period
c)
Net loss
d)
None of these
34.
Which of the following is not source of cash?
a)
Issue of shares
b)
Purchase of Machinery
c)
Sale of Asset
d)
Dividend received
35.
The art of recording all business transactions in a systematic manner in a set of books is called
a)
Accounting
b)
Book-keeping
c)
Ledger
d)
None of these
36.
What is a nominal account?
a)
An interest-bearing deposit account held at a bank or other financial institution
b)
The account that represents a country’s imports and exports of goods and services
c)
The account in which accounting transactions are stored for one fiscal year
d)
None of these
37.
Estimated sale value of the asset at the end of its economic life is known as
a)
Purchase value
b)
Market value
c)
Written down value
d)
Residual value
38.
Limitation of financial statement
a)
Ignores human resource
b)
Ignores price level changes
c)
Ignores qualitative aspects
d)
All of these
39.
Which of the following models is used to calculate the timing of the inventory order?
a)
Economic order quantity model
b)
Fixed order quantity model
c)
Reorder point model
d)
Fixed order inventory model
40.
In the ABC Analysis system, the B category stands for ______.
a)
Outstanding importance in value
b)
Comparatively unimportant in value
c)
Comparatively important in value
d)
Average importance in value
41.
Chef has received 16 kgs of as purchased (AP) roast leg of lamb. After the roast is cooked, the weight of the edible portion (EP) is 13 kgs. If AP price per Kg. is □ 900/- Calculate the yield % and EP price per kg.
a)
82.25%; ₹ 984 (app.)
b)
81.25%; ₹1108
c)
81.25%; ₹983 (app.)
d)
82.25%; ₹983
42.
Which of the following is not the important consideration for Production forecasting to a food service operation?
a)
The number of patrons that will need to be served in the future
b)
Menu item popularity statistics
c)
Labour scheduling and ordering
d)
Overheads
43.
Which of the following makes the recipe costing extremely important?
a)
Recipe costing helps you know how much food cost is incurred to prepare a dish
b)
It plays a significant role in deciding the selling price of the items on your menu
c)
It tells you when to reduce a recipe cost
d)
All of these
44.
Revenue management concept works best in the industry of
a)
Airlines
b)
FMCG
c)
Automobile
d)
Cereals
45.
GRN stands for
a)
Grand reception note
b)
Goods received note
c)
Great receive note
d)
Greetings receive note
46.
For blind receiving, the invoice & the delivery note is sent to the
a)
Purchase manager
b)
Receiving
c)
Accounts
d)
Storekeeper
47.
FIFO is used in store for
a)
Perishables
b)
Dry store
c)
Both perishables and Dry store
d)
None of these
48.
Assume a recipe yields 80 portions and you need to make 120 portions. In the original recipe 12 eggs were needed. For increasing the yield how many eggs will be required now?
a)
14
b)
16
c)
18
d)
20
49.
Those spirits that guest request by name, such as Jack Daniel’s, Kahlúa, Chivas Regal etc, are termed as
a)
Shine Liquors
b)
Call Liquors
c)
Pull Liquors
d)
Push Liquors
50.
An agreement between buyer and seller to hold the price of a product constant over a defined period of time, is called
a)
Unit Price
b)
Ideal Price
c)
Contract Price
d)
Extended Price
100 %
