776
Created on By noonwal7

FOOD PRODUCTION QUIZ COMPETITION-1

How well you are prepared for your final exams and selection in industry?

1 / 20

It is common in Green Cooking ,where they impart a spicy , arise, like flavour .Both sprigs and seeds are staple in Scandinavian Cuisines

2 / 20

____ whose name derives from the Greek word Basilikon

3 / 20

_________has a larger leaf than thyme , but is similar in flavour through rather more bitter

4 / 20

It is rich in vitamins and minerals and is used primarily as a garnish

5 / 20

Rutabaga is a __________

6 / 20

Naples is the home of ________

7 / 20

Boeuf is a French term used for _________

8 / 20

Black pudding ____

9 / 20

Shepherd’s Pie belongs to ______________

10 / 20

Bouillabaisse is a popular dish belongs to ______

11 / 20

is a type of dessert or candy, often associated with Italian, Swiss, and French cuisine,

12 / 20

Meringue is made with

13 / 20

The word “Chocolate” is derived from

14 / 20

sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla is used for making

15 / 20

Any added material which improves the strength and extensibility of gluten of flour is known as

16 / 20

_____ is a type of icing?

17 / 20

___________ contains two egg whites, in the form of meringue. it can be made with fruit juices, wine or champagne. They may be presented in the same manner as a sherbet.

18 / 20

It is made with scoops of one or more flavors of regular ice cream and sauce. They can be garnished with a wide variety of fruits, candies and nuts. In French, these are called coupes.

19 / 20

Granite is a term used for

20 / 20

The function of icing ______

Your score is

The average score is 47%

0%

 
447
Created on By noonwal7

FOOD PRODUCTION QUIZ COMPETITION-2

Are you ready for your selection?

1 / 20

Minestrone is an _________ soup.

2 / 20

Tuscany is best known for its _______ gastronomic traditions

3 / 20

It is dish made with real offals with Pecorina cheese and rigatoni

4 / 20

It is vanilla flavored dessert made with wine.

5 / 20

Kuemmel means __________ in Germany cuisine

6 / 20

Bulletten means __

7 / 20

The benefits of production scheduling is ___________

8 / 20

_________ is an important tool for manufacturing and production.

9 / 20

A menu should________

10 / 20

Smell is a _________ sense.

11 / 20

___________ has an effect on eye appeal

12 / 20

These types of tests are performed to differentiate products from one another

13 / 20

_________ mean the net weight or values of a food items after it has been processed from raw or as purchased (A.P), weight or value and made ready to eat (R.T.E).

 

14 / 20

It is the process of arranging, controlling and optimizing work and workloads in a food production process or manufacturing process.

15 / 20

Also known as consumer test

16 / 20

Ideal storage temperatures ____

17 / 20

The Chef De Partie is responsible to report_________ directly

18 / 20

The amount of size of a portion of food to be served to a customer

19 / 20

The aims and objectives of production planning is

20 / 20

It is a written schedule for producing a particular menu item.

Your score is

The average score is 48%

0%

273
Created on By noonwal7

FOOD PRODUCTION QUIZ COMPETITION-3

Your knowledge proves your skills

1 / 20

Offal include the meat part such as

2 / 20

Bourride is a ________

3 / 20

Vollaile is a term used for_________

4 / 20

____ is Salty tangy cheese with a grayish crustard an inside that is moist and mettled with green –blue flecks

5 / 20

Camembert is a famous cheese from _________

6 / 20

A dish of raw fish marinated in lime juice, often used in salad

7 / 20

A dish of Corn meal paste wrapped in corn or banana husks and often stuffed with chicken, pork or turkey and or vegetables, then steamed

8 / 20

It is a dish of mashed avocado with tomatoes, chilies and cilantro. Served as a dip or as a garnish.

9 / 20

cacao beans used in chocolate  is _______

10 / 20

Too much _______ may spoil the binding of all ingredients

11 / 20

It has a tightening effect on flour proteins which improves the gas retention power of dough

12 / 20

___________ provide the meringue with necessary proteins that form the meringue foam.

13 / 20

_____ is whiskedover a bain-marie to warm the egg whites, and then whisked steadily until it cools. This forms a dense, glossy marshmallow-like meringue. It is usually then baked

14 / 20

________ meringue is a fine white sugar(caster sugar) is beaten into egg whites.

15 / 20

It can be made either from a crème anglaise base or from syrup, as are most types. The mixtures are whipped to a frothy state after being assembled the mixture is then still frozen.

16 / 20

It is a combination of sugar syrup and fruit or possibly, fruit juice alone.

17 / 20

___________ is made of icing sugar beaten to a smooth paste with egg white and a little lemon juice for whiteness

18 / 20

This is a domestic version of butter cream

19 / 20

_________ is a type of freshwater fish. The soup is milky white.

20 / 20

_______a  herb flavoured vinegar which adds sparkle to the salads and Pickled meats.

 

Your score is

The average score is 48%

0%

 
240
Created on By noonwal7

FOOD PRODUCTION QUIZ COMPETITION-5

THIS TEST INCLUDES THE TOPICS RELATED TO LARDER, BREAD MAKING & CAKE MAKING, KITCHEN LAYOUT, BUDGETARY CONTROL

1 / 25

__________ is often used for cream pies , because it sets up firm , holding its shape when sliced .

2 / 25

__________ fruits are used in many ways in the kitchen ,such as salads , breakfast fruit , desserts and in some cases pies.

3 / 25

Choux puffs are shaped like little ________ miniature cream puffs.

4 / 25

Japanese sushi are tiny portions of sliced raw ________ placed on mounds of vinegered .

5 / 25

HORSD'OEUVRE  is a___________ term used to describe small portions of very flavorful food item.

6 / 25

LIFO stands for

7 / 25

The food is protected from contamination by ______________.

8 / 25

_______ is the period of time an ingredient or menu item maintains its freshness , flavor and quality.

9 / 25

FIFO stands for __________

10 / 25

______ is a synthetic or natural membrane used to enclose sausage forcemeat.

11 / 25

Deep freezers , ice machines , steel tables are the type of ______ equipments found in the  larder,

12 / 25

A country style terrine is cooked to a slightly higher internal temperature of _______Deg. F

13 / 25

Preparation of a terrine can be divided into ______ stages.

14 / 25

The only binding is the natural _____ present in the cooked chicken .

15 / 25

Terrines are mostly served _______.

16 / 25

_____ is a whole animal after dressing from the slaughter house.

17 / 25

_____ is a whole animal after dressing from the slaughter house.

18 / 25

_____ is a whole animal after dressing from the slaughter house.

19 / 25

The joint that has two legs and the saddle attached , and when it is cooked whole is called a _______

20 / 25

Lamb usually is a flesh of animals not more than ______ months of age.

21 / 25

Lamb usually is a flesh of animals not more than ______ months of age.

22 / 25

Hamburgers are usually _______ ,i.e placed on a flat hot surface with a little fat and cooked on both sides.

23 / 25

The _____ are porous in young animals ; as age progresses , they are smooth , white and brittle .

24 / 25

_______ is blown between the flesh and skin to create space and the skin is pulled off.

25 / 25

Chimneys are placed in the Pate' to allow steam to escape .If chimneys are not present , the _______ can crack the crust.

Your score is

The average score is 47%

0%

223
Created on By noonwal7

FOOD PRODUCTION QUIZ COMPETITION-6

THIS TEST INCLUDES THE TOPICS RELATED TO LARDER, BREAD MAKING & CAKE MAKING, KITCHEN LAYOUT, BUDGETARY CONTROL

1 / 25

Menu is a record of_________ and _________ purposes to regulate portion size and food cost of each item.

2 / 25

A______ or " bill of fare" is  a means of communication , informing what the caterer has to offer.

3 / 25

Budgetary control is discipline of action and policy making administered by the management.

4 / 25

Knives if carried should point ___________.

5 / 25

If fat or liquid is split on the floor ,  it should be cleaned and salt sprinkled on top immediately .

6 / 25

Cardamom , Cloves ,Peppercorn ,Bay leaf ,Cinnamom, Bady ani  are ____________ masala.

7 / 25

Cloves , Bay leaf ,Cinnamon stick ,Mace are the ____________.

8 / 25

Spinach paste is used in _____ gravy .

9 / 25

Butter chicken is prepared by which gravy___________.

10 / 25

_________ is always the hind leg of a side bacon .

11 / 25

Gammon are suitable for boiling ,braising and baking and may be served hot or cold.

12 / 25

Danish (green and smoked) and Wiltshire ( green and smoked) are the types of __________.

13 / 25

Butter sculptures are best known as attractions at ___ in the United States as life size cows and people .

14 / 25

Ice sculpture is a form of sculpture that uses _________ as the  raw material .

15 / 25

The life time of a ice sculpture is determined by ____________.

16 / 25

________ has been refered to as the root of the art of vegetable carving called Mukimono.

17 / 25

Vegetable carving is the art of carving to form beautiful objects.

18 / 25

______ is the term used to describe a cured and usually smoked meat product made from the belly of pigs .

19 / 25

The undried varities of ham have a refrigerated shelf life of __________ days

20 / 25

There are __________ methods of curing .

21 / 25

Ham in the simplest terms is the hind leg of a __________.

22 / 25

Shoulders Butt ,Picnic Shoulder , Spare ribs / Belly are the cuts of ___________.

23 / 25

The majority of the pork sold to the food service industry comes from very hogs , usually between _ and _ months of age .

24 / 25

Chunks , Rib ,Loin , Brisket are the cuts of _____________.

25 / 25

A beef carcass is split into __________ quarters.

Your score is

The average score is 53%

0%