Worksheets2023 November NHTET Paper 3
Total questions: 100
Worksheet time: 50mins
Name
Class
Date
1.
The sweet bread Panettone made on the occasion of Christmas, originated in
a)
France
b)
Italy
c)
Germany
d)
Switzerland
2.
Which of the following pigments is responsible for the Purplish Red colour in vegetables?
a)
Chlorophyll
b)
Betalains
c)
Anthoxanthin
d)
Officinale
3.
Which of the following group is suitable example for types of Cherry?
a)
Marachino & Morello
b)
Shiitake & Morello
c)
Marashino & Plantains
d)
Granny smith & Lazy suzanne
4.
The poaching-Liquor for fish is also known as:
a)
Consommé
b)
Dashi Stock
c)
Court Bouillon
d)
Estouffade
5.
Which of the following is Not an example of Millet?
a)
Sorghum millet
b)
Pearl millet
c)
Foxtail millet
d)
Carnaroli millet
6.
While balancing the Cake Formula, incorporation of additional moisture is made possible by the use of
a)
Use of emulsified fat and special cake flavours with finer grains
b)
Use of trans fat and special cake flavours with finer grains
c)
Use of emulsified fat and special cake flavours with coarse grains
d)
Use of trans fat and special cake flavours with coarse grains
7.
Rich cakes are:
a)
Cakes having less fruits and dry fruits in the formula
b)
Cakes having more fats in the formula
c)
Cakes having more sugar in the formula
d)
Cakes having less fat in the formula
8.
While observing the structure of an egg; a clear seal that holds the egg yolk, is called:
a)
Chalazac
b)
Vitelline
c)
Albumen
d)
Yolkstrine
9.
The initial rise in a food, when put to bake in an oven; is known as:
a)
Oven Point
b)
Oven Ragout
c)
Oven Spring
d)
Oven Gratin
10.
Coults’ can be defined as:
a)
Dessert made by folding fruits in cream
b)
One-part cream cooked with two parts of egg yolks
c)
Breakfast pastry made with pound cake
d)
Stewed fruits with sugar and pureed to a sauce
11.
Excessive application of heat while cooking can make the protein
a)
Soft and spongy
b)
Rubbery and chewy
c)
Spongy and chewy
d)
Rubbery and spongy
12.
The ideal temperature for Deep Fat Frying is
a)
300°F to 325°F
b)
350°F to 375°F
c)
150°F to 175°F
d)
175°F to 190°F
13.
The cooking method sauté originated from the French word Sauter that literally means
a)
To Jump
b)
To Cook
c)
To Fry
d)
To Roast
14.
Which among the following is Not a speciality dish from Hyderabad cuisine?
a)
Chapa Pulusu
b)
Dalcha
c)
Gil-e-firdaus
d)
Tabak Maaz
15.
One variety of Lettuce, that is grown for its stems, are eaten raw or cooked, also known as Asparagus Lettuce or Chinese Lettuce is which of the following
a)
Celtuce
b)
COS
c)
Capitata
d)
Romaine
16.
Which of the following is a salad made by combining grated and squeezed cucumber with curd and peanuts?
a)
Chowrang
b)
Koshambir
c)
Poriyal
d)
Sheer Kurma
17.
Bombay Duck can be defined as:
a)
A Sickle shaped blade used to cut coriander
b)
A type of fish very commonly eaten in Maharashtra
c)
A ballotine variety cooked during British raj in India
d)
A mango variety from Konkan coast
18.
Pao meaning Bread is a contribution of which of these nations to India?
a)
Arabs
b)
Portuguese
c)
Mughals
d)
Dutch
19.
Methauri is a kind of Pakoda and belongs to
a)
Bihar
b)
Jharkhand
c)
Orissa
d)
West Bengal
20.
A ham that may be sold whole or in slices, cooked is one amongst the following
a)
Parma
b)
Westphalia
c)
Paris
d)
Bayonne
21.
The small drop-shaped pieces of chocolate available commercially are called:
a)
Callets
b)
Blooms
c)
Nibs
d)
Aztecs
22.
Which of the following is made by creaming butter, sugar, eggs and almond powder to a paste like consistency:
a)
Crème frangipane
b)
Crème dubarry
c)
Crème alamandousse
d)
Crème rhubarb
23.
The equipment attached to a butane cylinder which emits a sharp narrow flame often used for spot colouring of sugar in crème brûlée
a)
Sharp torch
b)
Nectar blow
c)
Blow torch
d)
Finger fire
24.
The icing named Fondant, comprises of
a)
Sugar, Water and liquid glucose or acids (such as cream of tartar)
b)
Sugar, creame and liquid glucose or acids
c)
Honey, Almonds and liquid glucose or acids (such as cream of tartar)
d)
Eggs, Sugar and liquid glucose or acids
25.
A process of making small holes in pastry goods to allow the steam to escape during baking; is called
a)
Docking
b)
Blind baking
c)
Pinning & rolling
d)
Folding
26.
It is a tool used in Bar, designed to pick-up olives, onions etc. from narrow necked bottles:
a)
Zester
b)
Relish Fork
c)
Pastry Fork
d)
Hawthorne Pick
27.
Which of the following is Not a Rum-based Cocktail?
a)
Old Nick
b)
Mai Tai
c)
Pina Colada
d)
Cuba Libre
28.
The closed end of Cigar which is Cut while smoking is called:
a)
Vitola
b)
Foot
c)
Head
d)
Flue
29.
Which of the following is Not an equipment used in beer-storage area of draught beer serving establishment:
a)
Beer cleaning bottles
b)
Dip sticks
c)
Shives and spiles
d)
Ring gauge
30.
Pieces of furniture in Banquet department that are joined to make a stage of required size are known as:
a)
Risers
b)
Ullages
c)
Lecterns
d)
Canopies
31.
Which of the following glassware is appropriate to serve Sherry:
a)
Slim Jim
b)
Elgin
c)
Plisner
d)
Dimple
32.
Which of the following equipment is used for holding a Red Wine bottle?
a)
Wine Carafe
b)
Wine Decanter
c)
Wine Cradle
d)
Tureens
33.
This system consists of a number of rotating shelves at different heights on which food and drinks are presented:
a)
Buffet
b)
Gueridon
c)
Kiosk
d)
Carousel
34.
Which of the following represents ‘Speciality of the Day’?
a)
Carte du Jour
b)
Plat du Jour
c)
Pension de Jour
d)
A la Carte
35.
Which of the following term represents ‘Parsley Butter’?
a)
Beurre maître d’hôtel
b)
Beurre Fondu
c)
Beurre Noisette
d)
Pommes Persillees
36.
The service implements used for food service, like service spoon and service fork; are called
a)
Service Essentials
b)
Service Crumpets
c)
Service Flans
d)
Service Gear
37.
Which of the following is a semi-spherical food cover with handle on top, usually made of metal?
a)
Cosy
b)
Cloche
c)
Cloute
d)
Curveture
38.
Which of the following is Not an example of circumstantial KOT:
a)
En place
b)
Retour
c)
Soignant
d)
Suivant
39.
An espresso variation that consists of espresso with a shot of brandy or Grappa; is known as:
a)
Corretto
b)
Doppio
c)
Affogato
d)
Americano
40.
Which of the following glasses is Not an example of Stemware?
a)
Colada
b)
Paris Goblet
c)
Tankard
d)
Copita
41.
A form of waiter service known as ‘Russian service’, can be summarized as:
a)
Family service found in family pensions
b)
Very elaborate service, may also be termed as sideboard service
c)
Trolley service which focusses upon flambé of dishes
d)
Tray service, small quantities neatly arranged on a tray
42.
Petits fours are served:
a)
With the coffee
b)
With the apenitif before a meal
c)
With the soup
d)
Halfway through a meal, with the sorbet
43.
Under which circumstances should a waiter write an ‘en place’ check?
a)
When a customer changes his mind and asks for something else
b)
To obtain the customer’s coat from the cloakroom
c)
If a customer asks for a double brandy with his coffee
d)
If a customer finds he cannot afford the prices
44.
Which of the following is a rum-based cocktail?
a)
Singapore sling
b)
Pina Colada
c)
Screwdriver
d)
Cosmopolitan
45.
What are menu items with Low popularity, High contribution margin items as per Menu Engineering?
a)
Stars
b)
Dogs
c)
Puzzles
d)
Plough Horses
46.
The service implements used for food service are termed as:
a)
Service essentials
b)
Service friend
c)
Service gear
d)
Service lists
47.
A knitted or padded cover used to cover the beverage pot to keep it warm, is termed as:
a)
Cloche
b)
Cloute
c)
Crew
d)
Cosy
48.
Which of the following is not a type of Tea?
a)
Oolong Tea
b)
Yellow Tea
c)
Compressed Tea
d)
Seville Tea
49.
At which stage of food service should pre-dinner drink glasses be removed?
a)
After the bread has been eaten
b)
Just before the main course is served
c)
After wine has been ordered for the table
d)
When the drink is finished
50.
While measuring the alcoholic strength; on the Sikes scale, the absolute alcohol is raised at 175, whereas on the Gay-Lussac scale, the absolute alcohol is rated as ______
a)
200
b)
100
c)
75
d)
150
51.
Document that list the actual tasks to be carried out by employee in a particular shift and the time frame within which to complete each task
a)
Task Document
b)
Division of work Document
c)
Work Schedule
d)
Work Specification
52.
A room in need of housekeeping services before it can be registered to an arriving guest
a)
On route Room
b)
On change Room
c)
Under Repair Room
d)
None of these
53.
Hand caddies are also known as ______
a)
Housekeeping boxes
b)
Cleaners boxes
c)
Cleaners cart
d)
Attendant hamper
54.
A bed spread that just covers the top of the dust ruffle but does not reach down to the floor
a)
Crinkle Sheet
b)
Bed Wrap
c)
Ruffle Cover
d)
Coverlet
55.
The bristle tips or the edge of a cutting tool cut into impacted soliage, removing it by means of a chisel like action
a)
Scarifying
b)
Buffing
c)
Burnishing
d)
None of these
56.
The term “suction cleaner” is generally used for these kinds of vacuum cleaners:
a)
Cylindrical
b)
Backpack
c)
Upright
d)
None of these
57.
This finish produces a raised effect on the cotton fabric to impart a soft feel to it
a)
Sanfousing
b)
Glazing
c)
Beetling
d)
Napping
58.
A type of silk produced from a wild species of oak feeding moth native to India and China
a)
Muga
b)
Tussar
c)
Dupion
d)
Eri
59.
Chlorine bleach especially should not be used at temperature above ______ Celsius
a)
81°
b)
85°
c)
71°
d)
75°
60.
A value that is lighter than the normal colour of a pigment is called as
a)
Shade
b)
Tint
c)
Hue
d)
Chroma
61.
A hotel room with kitchen facility is known as:
a)
Suite room
b)
Lanai
c)
Cabana
d)
Efficiency room
62.
The decorative pieces of cloth used as shields for the arms and backs of upholstered furniture to protect them from soiling is called
a)
Antiques
b)
Anti-macassars
c)
Burl grain
d)
Calico
63.
The study of people in relation to their working environment is called
a)
Human Resource Management
b)
Eiderdown
c)
Ergonomics
d)
Kapok
64.
Another term for sewing kit provided as guest amenity
a)
Duvets
b)
Dutch wife
c)
Spline
d)
Swag
65.
The full form of the abbreviation FBA as used in producing brilliant whitening effect on fabric is
a)
Full Bodied Application
b)
Fluorescent Brightening Agent
c)
Fulfillment By Acrylic
d)
Fiber Brightening Accessory
66.
A blended fabric made from combined fibres of polyester and cotton (50:50) is called
a)
Percale
b)
Pick
c)
Pile Weave
d)
Pills
67.
A process that ensures less than one(1) percent shrinkage of fabrics after washing is called
a)
Schreinerizing
b)
Seersucker
c)
Sanforizing
d)
Serecin
68.
What is the purpose of subflooring?
a)
It is the non-structural material that lays under the flooring as a vapour bearer to the outside elements
b)
It is the drywall layer underneath vinyl flooring so there is a smooth finish to work with
c)
It is the structural material that spans across floor joists, and a base for finished flooring
d)
It acts as the cushion layer for carpeting when it’s laid over concrete
69.
This flooring is made from glass, silica and clay
a)
Mosaic
b)
Ceramic Tiles
c)
Bitumastic
d)
Marble
70.
Small windows set in the ceiling or roof of a building
a)
Skylight
b)
Dormer
c)
Arched
d)
Ranch
71.
Which one is not an example of Exterior Window Treatment
a)
Awnings
b)
Grills
c)
Curtain
d)
Overhanging roofs
72.
Examples of Architectural lights are:
a)
Valance, spot, task
b)
Soffit, Valance, Cornice
c)
Ceiling fixtures, wall fixtures, portable
d)
Soffit, Ceiling, Portable
73.
Classify colour according to Prang colour wheel
a)
Primary, secondary, binary
b)
Secondary, Tertiary, binary
c)
Primary, fundamental, intermediate
d)
Primary, secondary, tertiary
74.
______ is made from red and yellow when they are mixed
a)
Lime green
b)
Pink
c)
Orange
d)
Green
75.
The art element that refers to the sense of touch is
a)
Value
b)
Pattern
c)
Texture
d)
Shape
76.
The charge posted to a guest account after the guest has settled the account and departed the hotel is known as:
a)
Post Checkout Charges
b)
Late Checkout Charge
c)
City Ledger Charge
d)
Late Charge
77.
The following service is not extended to PIA guests:
a)
Left Luggage
b)
Airport Pickup and Drop
c)
Allowance & Discounts
d)
Charge Privilege
78.
Hotel ABC has 500 rooms. On a given day 360 rooms are occupied. Calculate occupancy percentage.
a)
13.88
b)
60
c)
72
d)
50
79.
A room with attached kitchen or pantry is called as ______.
a)
Cabana
b)
Hospitality room
c)
Efficiency room
d)
Interconnecting room
80.
The cost per occupied room of providing a room is the cost the hotel incurs by selling that room also known as ______.
a)
Fixed cost
b)
Capital cost
c)
Marginal cost
d)
Labour cost
81.
Which one of the following formula is correct for calculating Yield Management?
a)
Actual average rate / Potential average rate
b)
Occupancy % x ADR
c)
Occupancy % x Achievement Factor
d)
Actual Room Revenue / No. of Available rooms
82.
Overbooking is done on ______ category of rooms and then upgraded
a)
Higher
b)
Lower
c)
Suite
d)
Single bed rooms
83.
How does Demand and Supply are co-related in Revenue Management of a hotel?
a)
When demand exceeds supply then price increases and vice versa
b)
Demand and supply are correlated to price
c)
When demand exceeds supply then price decreases and vice versa
d)
When demand increases supply also increases
84.
Among the following which is the Timeshare property in India?
a)
Fairfield Resorts
b)
Sheraton Vistana Resorts
c)
Marriott Vacation Club International
d)
Avalon Resorts
85.
The incentive used to create interest in the buyers mind about the proposal of buying that timeshare
a)
Off property Contacts
b)
Hotel lead generation
c)
Offering mini-vacations
d)
Direct marketing
86.
Which of the following statement is not true for Fractional Ownership?
a)
Fractional ownership vacation homes are much bigger and a lot nicer than time shares
b)
Fractional ownership homes are typically pushed to unsuspecting tourists by pushy sales people
c)
Fractional ownership is an actual investment
d)
None of these
87.
______ percentage is the ratio of beds occupied to the total number of beds available in the hotel
a)
Domestic occupancy percentage
b)
Occupancy percentage
c)
Potential occupancy percentage
d)
Bed occupancy percentage
88.
CVV mentioned at the back of the debit/credit card is also known as:
a)
CVC (Card Verification Code)
b)
CCV (Card Code Verification)
c)
CSC (Card Security Code)
d)
All of these
89.
Demand Draft is valid for ______ from date of issue
a)
01 month
b)
03 month
c)
06 month
d)
01 year
90.
The example of a credit entry in the guest account includes the following:
a)
Room Charges
b)
Telephone charges
c)
Allowance given to guests
d)
Laundry charges
91.
If a hotel has Rs. 1,00,000 as room revenue on the night of 25th February 2023 and the total number of available rooms is 200, what will be the RevPAR?
a)
Rs. 200
b)
Rs. 400
c)
Rs. 500
d)
Rs. 300
92.
The report that guides the management of the hotel in deciding their future policy for each travel agent in terms of the commission, is called
a)
Group Information Sheet
b)
Group Materialization sheet
c)
Group Movement Sheet
d)
Group File
93.
The hotel maintains a document to help them in forecasting the overbooking figures, called ______.
a)
Overbooking Maintenance Record
b)
Excess Reservation Record
c)
Reservation Materialization Record
d)
Night Auditor’s Report
94.
There are 250 rooms available for 26th February, 2023 and the No Show factor is 10% of the total bookings for the day i.e. for 200 rooms. Further suppose there are reservations representing 175 rooms for the night of February 25 and 150 are expected check out rooms for the morning of February 26. If there is a stay over of 25 rooms and say the Understay rooms are 02 then, the Room Availability Forecast (RAF) will be?
a)
45
b)
46
c)
47
d)
48
95.
FRIRO- Foreigner’s Regional Registration Office reports to which of the following ministry of Govt. of India?
a)
Ministry of Tourism
b)
Ministry of External Affairs
c)
Ministry of Home Affairs
d)
Ministry of Agriculture
96.
For self-registration of Foreigners’ with FRRO, visiting India, the URL for the portal to register is
a)
https://e-frro.gov.in/eservices
b)
https://indianfrro.gov.in/eservices
c)
https://frro.gov.in/eservices
d)
https://indianfrro.nic.in/eservices
97.
The official reporting of room status at the end of the day is accomplished with the
a)
Housekeeper’s room report
b)
Front Office Manager’s room report
c)
Floor supervisor’s discrepancy report
d)
Chambermaid’s report
98.
If a hotel sold 100 rooms to 150 persons, what will be the double occupancy percentage?
a)
0.25
b)
0.5
c)
0.75
d)
1
99.
A small cabin or house in Switzerland used by holiday makers ______.
a)
Chalet
b)
Chapel
c)
Charlotte
d)
Chamois
100.
If a hotel has 300 rooms available for sales and sold 200 rooms @ $85 with a rack rate of $110, what will be the yield percentage?
a)
0.505
b)
0.5151
c)
0.5252
d)
0.5353
100 %
