WorksheetsAMOL M-2 NHTET PAPER 3
Total questions: 100
Worksheet time: 50mins
Name
Class
Date
1.
What is the term for the process of cooking food slowly in a vacuum-sealed pouch at a precise, low temperature to achieve even cooking and enhanced flavour?
a)
Braising
b)
Sous vide
c)
Poaching
d)
Grilling
2.
Which is the most traditional Mediterranean salad out of the given options?
a)
Tossed salad
b)
Capital salad
c)
Black eyed peas salad
d)
Cobb salad
3.
Which of the following cooking methods was introduced by the Europeans to the Bengal region?
a)
Grilling
b)
Poaching
c)
Braising
d)
Baking
4.
Which is considered as the locally originated vegetable of Jharkhand?
a)
Chilka
b)
Rugdha
c)
Elephant foot
d)
Dhuska
5.
What is the purpose of marinating meat before cooking?
a)
To tenderize the meat
b)
To add flavor
c)
To preserve the meat
d)
All of the above
6.
In Indian context, food processing is concentrated maximum in which sector?
a)
Unorganised sector
b)
Organised sector
c)
Small Scale
d)
None of the above
7.
Which of the following is not a common type of pasta used in Italian cuisine?
a)
Penne
b)
Sushi
c)
Spaghetti
d)
Fusilli
8.
What is the process of thickening a liquid to intensify its flavor and thicken it called?
a)
Boiling
b)
Reducing
c)
Blanching
d)
Searing
9.
Which of the following is a classic French mother sauce used in various culinary applications?
a)
Soy sauce
b)
Béarnaise sauce
c)
Sriracha sauce
d)
Ketchup
10.
Which type of knife is typically used for slicing bread?
a)
Paring knife
b)
Chef’s knife
c)
Serrated knife
d)
Boning knife
11.
What is the key ingredient in traditional Caesar salad dressing?
a)
Olive oil
b)
Mayonnaise
c)
Anchovies
d)
Mustard
12.
Which cooking method involves cooking food in a small amount of fat in an open pan?
a)
Baking
b)
Grilling
c)
Sauteing
d)
Steaming
13.
What type of cuisine is known for its use of raw fish and rice, often presented in bite-sized pieces?
a)
Indian
b)
Chinese
c)
Japanese
d)
Italian
14.
Which region of the world is known as ‘Bread basket of Europe’ for its significant grain production?
a)
Balkans
b)
Scandinavia
c)
Ukraine
d)
USA
15.
Which type of potato is often used to make crispy, golden-brown french fries?
a)
Russet
b)
Red potato
c)
Yukon Gold
d)
Fingering
16.
What is the name of the process by which yeast causes dough to rise?
a)
Fermentation
b)
Caramelization
c)
Braising
d)
Reduction
17.
Which of the following is a classic French dessert made from whipped cream, sugar, and flavorings?
a)
Crème brûlée
b)
Tiramisu
c)
Mousse
d)
Panna cotta
18.
Which dessert is known as the “Queen of Goan desserts”?
a)
Baklava
b)
Bebinca
c)
Anarsa
d)
Panacotta
19.
What is the main ingredient in traditional hummus?
a)
Chickpeas
b)
Lentils
c)
Black beans
d)
Kidney beans
20.
Which of the following is a classic French dish made of thinly sliced potatoes baked with cream and cheese?
a)
Ratatouille
b)
Bouillabaisse
c)
Coq au Vin
d)
Gratin Dauphinois
21.
What type of seafood is commonly used in traditional paella?
a)
Mussels
b)
Shrimp
c)
Calamari
d)
All of these
22.
Which spice is often used to give curry dishes their distinctive yellow color?
a)
Paprika
b)
Turmeric
c)
Cumin
d)
Coriander
23.
What is the term for the thin slice of citrus peel used to garnish cocktails?
a)
Zest
b)
Rind
c)
Slice
d)
Twist
24.
Which of the following is a common thickening agent used in soups and sauces?
a)
Vinegar
b)
Baking powder
c)
Cornstarch
d)
Lemon juice
25.
What type of wine is typically paired with seafood dishes?
a)
Red wine
b)
White wine
c)
Rosé wine
d)
Champagne
26.
In a restaurant, what is the term for a person who takes customers' orders and serves food and drinks at their table?
a)
Host/hostess
b)
Sommelier
c)
Bartender
d)
Waiter/waitress
27.
What does the term "corkage fee" refer to in the context of dining at a restaurant?
a)
The fee for reserving a table
b)
The fee for using a credit card
c)
The fee for bringing your own bottle of wine
d)
The fee for using the restaurant's restroom
28.
Which of the following alcoholic beverages is typically made from fermented grapes?
a)
Whiskey
b)
Rum
c)
Tequila
d)
Wine
29.
What is the process of decanting wine, separating the liquid from any sediment, and allowing it to breathe called?
a)
Tasting
b)
Corking
c)
Racking
d)
Aerating
30.
What is the term for a menu that offers a fixed price for a multi-course meal with limited choices for each course?
a)
À la carte menu
b)
Buffet menu
c)
Prix fixe menu
d)
Specialty menu
31.
What is the name of the professional responsible for selecting and serving wines in a restaurant?
a)
Chef
b)
Mixologist
c)
Maitre d’hôtel
d)
Sommelier
32.
Which type of restaurant primarily serves grilled and barbecued dishes, often featuring a casual atmosphere?
a)
Fine dining restaurant
b)
Fast-food restaurant
c)
Steakhouse
d)
Pizzeria
33.
What does the acronym “BYOB” stand for in the restaurant industry?
a)
Bring Your Own Bread
b)
Buy Your Own Beverage
c)
Bring Your Own Bottle
d)
Barbecue Your Own Burger
34.
In a restaurant, what is the “front of the house” typically responsible for?
a)
Cooking and food preparation
b)
Guest service and dining area management
c)
Inventory control
d)
Kitchen sanitation
35.
Which type of glassware is typically used for serving champagne?
a)
Highball glass
b)
Martini glass
c)
Flute
d)
Tumbler
36.
What is the term for a list of items and their prices that a restaurant offers to its customers?
a)
Wine list
b)
Menu
c)
Check
d)
Receipt
37.
What is the main ingredient in the cocktail known as a “Margarita”?
a)
Vodka
b)
Rum
c)
Tequila
d)
Gin
38.
In a restaurant, what is the “back of the house” typically responsible for?
a)
Guest service and dining area management
b)
Cooking and food preparation
c)
Inventory control
d)
Wine selection
39.
Which term is used to describe a wine with a musty, off-putting odor, often resulting from a faulty cork?
a)
Bouquet
b)
Aeration
c)
Cork taint
d)
Decanting
40.
What type of cuisine is known for its use of raw fish, vinegared rice, and various ingredients like vegetables and seaweed?
a)
Italian
b)
Chinese
c)
Japanese
d)
Mexican
41.
What is the term for a wine that has been aged in oak barrels, often resulting in a richer and more complex flavor?
a)
Young wine
b)
Aged wine
c)
Oaky wine
d)
Vintage wine
42.
Which cocktail is made with vodka, coffee liqueur, and cream, and is typically served over ice?
a)
Martini
b)
Mojito
c)
Margarita
d)
White Russian
43.
What is the primary role of a mixologist in a bar or restaurant?
a)
Cooking appetizers
b)
Preparing cocktails
c)
Baking desserts
d)
Managing reservations
44.
Which term describes a wine that is clear and has no visible particles or cloudiness?
a)
Fruity
b)
Crisp
c)
Brilliant
d)
Astringent
45.
What is the primary role of a host or hostess in a restaurant?
a)
Cooking food
b)
Taking orders
c)
Greeting and seating guests
d)
Cleaning tables
46.
Which of the following is a classic cocktail made with bourbon, sugar, and bitters, garnished with an orange twist and cherry?
a)
Margarita
b)
Mojito
c)
Old Fashioned
d)
Piña Colada
47.
What is the name of the process of chilling a glass before serving a cocktail to keep it cold?
a)
Shaking
b)
Stirring
c)
Muddling
d)
Frosting
48.
What is the term for a small, flavorful dish served before or between courses to stimulate the appetite?
a)
Entrée
b)
Dessert
c)
Amuse-bouche
d)
Main course
49.
Which type of wine is known for its sweetness and is often served as a dessert wine?
a)
Chardonnay
b)
Cabernet Sauvignon
c)
Riesling
d)
Merlot
50.
What does the abbreviation “ABV” stand for when referring to alcoholic beverages?
a)
All Bar Varieties
b)
Alcohol by Volume
c)
American Beverage Vendors
d)
Average Beer Value
51.
What is the primary responsibility of the front office department in a hotel?
a)
Food preparation
b)
Guest services and reservations
c)
Housekeeping
d)
Maintenance
52.
What is the term for the practice of confirming a guest’s reservation a day or two before their arrival?
a)
Check-in
b)
Pre-registration
c)
Reconfirmation
d)
Check-out
53.
In hotel management, what does “ADR” stand for?
a)
Advanced Dining Reservation
b)
Average Daily Rate
c)
Arrival Date Record
d)
All-Day Room Service
54.
What is the process of assigning specific rooms to guests and recording their information upon arrival called?
a)
Pre-registration
b)
Check-out
c)
Check-in
d)
Reservation
55.
What is the term for the electronic system that allows hotels to manage room inventory, reservations, and guest information?
a)
PMS (Property Management System)
b)
GDS (Global Distribution System)
c)
B2B system
d)
ADR system
56.
What is the purpose of a “No-Show” fee in hotel reservations?
a)
To reward guests who arrive on time
b)
To encourage guests to cancel
c)
To compensate for a guest’s failure to arrive without canceling
d)
To offer discounts to last-minute guests
57.
What is the term for the document provided to guests upon check-in, which includes information about the hotel’s services, policies, and emergency procedures?
a)
Room service menu
b)
Confirmation letter
c)
Registration card
d)
Guest directory
58.
Which department typically handles guest complaints and requests for additional services during a hotel stay?
a)
Housekeeping
b)
Maintenance
c)
Front office
d)
Food and beverage
59.
What is the process of vacating a hotel room and settling the guest’s bill called?
a)
Pre-registration
b)
Check-out
c)
Check-in
d)
Reservation
60.
Which of the following is a common form of payment used by hotel guests at check-out?
a)
Traveler’s checks
b)
Bitcoin
c)
Venmo
d)
Room key
61.
What is the term for the hotel room that has been set up with special amenities or services to welcome a guest, such as flowers or a bottle of champagne?
a)
VIP suite
b)
Executive room
c)
Turn-down service
d)
Turndown suite
62.
What is the primary function of a concierge in a hotel?
a)
Cleaning rooms
b)
Managing reservations
c)
Assisting guests with information and services
d)
Preparing food and beverages
63.
Which department is responsible for cleaning and maintaining the guest rooms and public areas of a hotel?
a)
Front office
b)
Maintenance
c)
Housekeeping
d)
Food and beverage
64.
What is the term for the practice of selling a room at a lower rate than the usual rate, often to fill empty rooms?
a)
Overbooking
b)
Rack rate
c)
Complimentary
d)
Discounting
65.
What is the purpose of a “Do Not Disturb” sign in a hotel room?
a)
To indicate that the room is occupied and should not be cleaned
b)
To request immediate housekeeping service
c)
To reserve the room for a later check-in time
d)
To prevent guests from leaving the room
66.
What is the term for the process of recording and managing reservations for multiple hotels from a centralized system?
a)
Central Reservation System (CRS)
b)
On-site Reservation System (ORS)
c)
Property Management System (PMS)
d)
Group Booking System (GBS)
67.
Which of the following is a common amenity provided by hotels for the convenience of guests?
a)
Fire extinguisher
b)
Ironing board
c)
Smoke alarm
d)
Room service menu
68.
What is the term for the rate at which a hotel expects to sell its rooms without any discounts or promotions?
a)
Rack rate
b)
Negotiated rate
c)
Group rate
d)
ADR (Average Daily Rate)
69.
Which of the following is a commonly used key system in hotels that allows guests to access their rooms using a magnetic card?
a)
Metal key
b)
Electronic key card
c)
Combination lock
d)
Biometric scan
70.
What is the primary role of a reservations agent in a hotel’s front office department?
a)
Cleaning rooms
b)
Managing guest complaints
c)
Taking and confirming reservations
d)
Preparing food and beverages
71.
What is the term for the process of assigning rooms to guests before they arrive to ensure a smooth check-in process?
a)
Pre-registration
b)
Check-out
c)
Check-in
d)
Reservation
72.
What is the name for the document given to guests when they leave the hotel, indicating their total charges and payment details?
a)
Check-in card
b)
Registration card
c)
Folio
d)
Room service menu
73.
Which department is responsible for ensuring that all guest rooms are properly equipped with necessary amenities and supplies?
a)
Front office
b)
Maintenance
c)
Housekeeping
d)
Food and beverage
74.
What is the term for the process of verifying a guest’s identity and confirming their reservation upon arrival at the hotel?
a)
Pre-registration
b)
Check-out
c)
Check-in
d)
Reservation
75.
Which of the following is a commonly used method for securing guest room keys to prevent unauthorized access?
a)
Password protection
b)
Biometric scan
c)
Key card lock
d)
RFID (Radio-Frequency Identification)
76.
What is the primary responsibility of the housekeeping department in a hotel?
a)
Managing reservations
b)
Food preparation
c)
Cleaning and maintaining guest rooms
d)
Guest services
77.
What does the term “turndown service” refer to in housekeeping?
a)
Turning off all lights in the hotel
b)
Cleaning and preparing a room for a new guest
c)
Providing additional services to guests in the evening, such as making the bed and leaving chocolates
d)
Performing maintenance on the hotel’s heating system
78.
What is the process of cleaning and sanitizing a guest room after the guest has checked out called?
a)
Turndown service
b)
Check-in
c)
Check-out
d)
Turnover cleaning
79.
What is the term for a cart used by housekeeping staff to transport cleaning supplies and linens throughout the hotel?
a)
Room service cart
b)
Concierge cart
c)
Housekeeping trolley
d)
Luggage cart
80.
Which of the following is typically included in a hotel room’s linen package?
a)
Bed linens, towels, and bathrobes
b)
Cookware, utensils, and dishes
c)
Office supplies and stationery
d)
Electronic gadgets and chargers
81.
What is the term for the process of cleaning and tidying a guest room during the guest’s stay?
a)
Turnover cleaning
b)
Deep cleaning
c)
Turndown service
d)
Daily service
82.
Which cleaning product is commonly used in hotels to disinfect and sanitize surfaces in guest rooms and public areas?
a)
Dishwashing liquid
b)
Bleach
c)
Air freshener
d)
Hand lotion
83.
What is the term for the practice of inspecting each guest room after it has been cleaned to ensure it meets hotel standards?
a)
Pre-registration
b)
Check-out
c)
Inspection
d)
Check-in
84.
What is the primary role of a room attendant in a hotel's housekeeping department?
a)
Greeting guests at the front desk
b)
Managing reservations
c)
Cleaning and preparing guest rooms
d)
Serving food and beverages
85.
Which of the following is a common method for cleaning and sanitizing bathroom fixtures in hotel rooms?
a)
Using a vacuum cleaner
b)
Scrubbing with a brush and soap
c)
Wiping with a damp cloth and disinfectant
d)
Blowing hot air
86.
What is the term for the practice of providing extra amenities or services to guests upon request, such as extra pillows or towels?
a)
Turnover service
b)
Turndown service
c)
Special request service
d)
Daily service
87.
Which of the following is a common item found in a guest room's minibar?
a)
Iron and ironing board
b)
Coffee maker
c)
Snacks and beverages
d)
Telephone
88.
______ are considered as strong and stable joints used in hotel furniture projects.
a)
Hay wood
b)
Ticker and Wane
c)
Rosewood and Brown
d)
Mortice and Tennon
89.
Which of the following cleaning tools is commonly used to remove dust and dirt from floors in hotel rooms?
a)
Broom and dustpan
b)
Vacuum cleaner
c)
Mop and bucket
d)
Squeegee
90.
What is the term for the process of replenishing guest room amenities such as soap, shampoo, and towels?
a)
Turnover service
b)
Restocking service
c)
Turndown service
d)
Daily service
91.
What is the purpose of using a “Make Up Room” sign on a hotel room door?
a)
To request room service for dinner
b)
To indicate that the room needs deep cleaning
c)
To request a room change
d)
To request daily cleaning and tidying of the room
92.
Which of the following is a common material used for hotel room key cards?
a)
Metal
b)
Paper
c)
Plastic
d)
Wood
93.
What is the term for the practice of replacing bed linens and towels in guest rooms to conserve water and energy?
a)
Turnover conservation
b)
Turndown service
c)
Linen reuse program
d)
Green cleaning
94.
What is the primary role of a housekeeping supervisor in a hotel?
a)
Managing reservations
b)
Cleaning guest rooms
c)
Inspecting and overseeing housekeeping staff
d)
Preparing food and beverages
95.
Which type of cleaning is typically performed in a hotel room after a guest checks out, involving thorough cleaning and disinfection?
a)
Daily cleaning
b)
Turndown service
c)
Deep cleaning
d)
Restocking service
96.
What is the term for the process of removing dust, dirt, and stains from carpets and upholstery in hotel rooms?
a)
Vacuuming
b)
Mopping
c)
Shampooing
d)
Dusting
97.
Which department in a hotel is responsible for maintaining and repairing the building’s structure and systems?
a)
Front office
b)
Maintenance
c)
Housekeeping
d)
Food and beverage
98.
What is the primary role of a linen porter in a hotel’s housekeeping department?
a)
Greeting guests at the front desk
b)
Managing reservations
c)
Transporting linens and supplies
d)
Serving food and beverages
99.
Which organization sets international standards for housekeeping practices in the hospitality industry?
a)
AAA (American Automobile Association)
b)
EPA (Environmental Protection Agency)
c)
ISO (International Organization for Standardization)
d)
WHO (World Health Organization)
100.
What is the term for the process of cleaning and disinfecting the bathroom fixtures and surfaces in a hotel room?
a)
Dusting
b)
Deep cleaning
c)
Shampooing
d)
Turnover cleaning
100 %