SYBSC FOOD PRODUCTION QUESTION
BANK
SR NO QUESTION OPTION ANSWER
1 Menu Is Also Known As A Of Fare . List, Price, Bill, All Of The Above Bill
2 Menu Planning Means To Compare A Series Of Dishes For A Party, Host, Meal, Diet Meal
Menu Gives Customer The Of What He Is Gonna Eat On The
3 Insight, First Impression, Relief, None Of The Above First Impression
Restaurant
4 Menu Depicts Some Information About The Food Monetary, Sensory, Technical, Valued Sensory
5 Is A Long Series Of Dishes And Courses Ala Carte, Buffet, Table D Hote, Airline Menu Ala Carte
6 The Of The Menu Should Be Within The Budget Allowance Dishes, Operations, Cost, All Of The Above Cost
7 Is Not A Parameter Of Menu Food Planning Cost, Ease Of Preparation, Cyclic Menu, Budget Budget
Is Not A Factor To Be Considered While Planning A Type Of Food Service, Balanced Menu, Nutritional
8 Menu All Of The Above
Requirement, All Of The Above
9 Is Not Classified Under Classification Of Equipments Tongs, Screws, Chafing Dish, Weighing Scales Screws
Is A Very Important Equipment In Baking For Uniform
10 Products Weighing Scales, Dough Maker, Cutter, Oven Weighing Scales
Chopper Is Used To Cut Food Particles In Desired Shape Wonder Chef, Buffalo Chopper, Food Slicer, Food Cutter
11 And Sizes Buffalo Chopper
12 Vegetable Peeling Machine Can Be Used To Peel Vegetables Soft, Pulpy, Root, Hard Hard
Meat Saw Chopper, Grinders, Cubers, All Of The Above
13 Meat Processing Equipments Includes All Of The Above
Conventional, Mechanical, Microwave, Conventional
14 Oven Has A Revolving Tray In It Mechanical Oven
Oven
Conventional, Mechanical, Microwave, Conventional
15 Oven Has A Fan In It Conventional Oven
Oven
Conventional, Mechanical, Microwave, Conventional
16 Uses Electromagnetic Energy Microwave
Oven
17 Is The Most Versatile Cooking Equipment In The Kitchen Oven, Self Cooking Centres, Tilting Pans, Fryers Tilting Pans
18 Hot Food Should Be Served Above Degree Centigrade 100, 84, 63, 45 63
19 Cold Food Should Be Served Below Degree Centigrade 4,3,2,1 4
Technical, Specialized, Expensive None Of The Above
20 Airline Catering Is A Highly Service Specialized
21 Has Given A Greater Emphasis On Airline Catering Time, Schedule, Food, Hygiene Hygiene
There Is Opportunity Between Food Production Personnel And
22 Limited, Extensive, Greater, None Of The Above Limited
Passenger
There Is Tolerance Level For Errors In The Products Prepared In
23 0,10,50,100 0
Airline Catering
There Is Holding Times Between The Time The Finish Product
24 Short, Long, Average, None Of The Above Long
Leaves The Kitchen
25 Low Cost Airlines Have Meals Free, Paid, Luxurious, All Of The Above Paid
26 The Menu For All The Classes Of Service Are Identified By Passengers, Menu Cycle, Sector, Airlines Menu Cycle
Opening A New Restaurant, Easy, Choosing A New Caterer, Opening A New
27 Changing Menu Cycle Is Like
Choosing A New Flight Restaurant
28 Food Menu Is Prepared Keeping Class In Airline 3,2,1,4 3
When Menus Are Planned The Which The Airline Would Be
29 Country, City, Sector, Time Sector
Flying Plays A Very Important Role
SYBSC FOOD PRODUCTION QUESTION
BANK
Food Preparation Activity Commence Hours From The Time Of
30 1-2 Hrs, 5-6 Hrs,9-10 Hrs,12-15 Hrs 12-15 Hrs
Take Off
31 Is An Example Of Inside Property Catering Banquet, Pool Side, Garden, All Of The Above All Of The Above
32 The Advantage If Inside Property Catering Is It Is Close To Kitchen , Banquest, Store Room, Guest Room` Kitchen
33 In Outdoor Catering The Guest Can Choose His Own Venue, Food, Service Personnel,All Of The Above Venue
34 There Is A High Cost Of Involved Initial Setup, Food, Groceries, None Of The Above Initial Setup
35 In Catering There Is Guarantee In Number Of Customers Speculative, Contractual, Wedding, School Function Contractual
36 Is An Example Of Speculative Function Ipl, Tennis Match, Job Fair, All Of The Above All Of The Above
37 Off Premises Catering Requires Expert Administration & Planning, Security, Money, None Of The Above Planning
38 Hamper Off Premises Catering Weather, Superstition, Seasons, All Of The Above All Of The Above
39 If Is Done There Is Less Score Of Problems On The Day Of Event Weather Report, Initial Survey, Staffing, Billing Initial Survey
It Is Essential That The Caterer Should Get Some Kind Of For
40 Advance,Feedback, Support, Reference Feedback
Future From Customers
Inter-Departmental, Legal, Useful, None Of The Above
41 Indenting Is Used As Document Interdepartmental
42 To Indent For Large Quantity Is Required Experience, Knowledge, Legality, All Of The Above Experience
Selling Price, Type Of Service, Specification, All Of The
43 Principles Of Indenting Are All Of The Above
Above
Discount, Wide Variety, Art Performance, Pre Plated
44 In Order To Stay In The Market The Caterer Must Provide Wide Variety
Service
45 Yield Means To Harvest, Actual Usable, Discount, Free Food Actual Usable
46 Spice Trade Was Very Business Tedious, Lucrative, Hard Working, Useless Lucrative
47 Ayurveda Believed That Species Have Benefits Herbal, Medicinal, Monetary, Cultural Medicinal
48 Spices Are Aromatic And Pungent Substance Animal, Fruit, Vegetable, None Of The Above Vegetable
49 Is An Example Of Condiment Salt, Ketchup, Pepper, All Of The Above All Of The Above
50 Is A Not Use Of Spice Aroma, Flavour, Taste, None Of The Above Taste
51 The Important Stage Of Purchase Is To Material Inspect, Receive, Verify, Plan Receive
52 Skillful Purchasing With A Good Can Maximise The Business Indenting, Receiving, Cooking, Menu Planning Receiving
53 There Are Steps Involved In Purchasing 6,7,8,9 6
54 Food Purchasing Is Described As An Science, Knowledge, Art, Commerce Art
Coordination With Accounts, Placing Orders, Identifying
55 Is Not A Function Of Purchasing None Of The Above
The Suppliers, None Of The Above
56 Honesty & Integrity Is Of Purchaser Obligation, Responsibility, Duty, Skill Responsibility
Purchase All Commodities, Coordination With Food
57 The Duty Of The Purchase Office Is To All Of The Above
Production, Best Rate, All Of The Above
Report, Requisition, Un Availability Of Goods, None Of
58 Confirms Low Stock Level Requisition
The Above
SYBSC FOOD PRODUCTION QUESTION
BANK
59 Entering Into Contracts With The Supplier Must Be In Stamp Paper, Writing, Verbally, Zoom Meeting Writing
60 Food Represent Language English, Specific, Technical, Local Technical
Ayurveda Believed That Spices Have
61 Establishes Buying Standard Specification
Benifits
62 Specification Should Be & Specific Complete, Written, Accurate, Technical Accurate
63 Is Not A Part Of Specification Weight, Packing, Expiry Date,, None Of The Above None Of The Above
Type Of Establishment, Style Of Operation, Financial
64 Factors That Impact Purchasing System Procedures Are All Of The Above
Aspects, All Of The Above
65 Buyer Must Be Aware Of Market, Supplier, Business, Chef Market
Buyer Must Be Capable Of Forecasting Needs And Respond To
66 Supplier, Food, Fluctuating, Stable Fluctuating
Market
67 Is Not A Method Of Buying Wholesale, Manufacturing, Cash And Carry, Online Online
68 Storage System Is An Part Of Any F&B Control System Wasted, Useful, Integral, Helpful Integral
69 Meat Should Be Stored At Temperature 0 To 1, 0 To -1, 3 To 4, Below -10 0 To -1
70 Poultry And Game Should Be Stored At Temperature 0 To 1, 0 To -1, 3 To 4, Below -10 0 To -1
71 Rabbit Should Be Stored At Temperature 0 To 1, 0 To -1, 3 To 4, Below -10 3 To 4
72 Fish Should Be Stored At Temperature 1 To 3, 0 To -1, 3 To 4, Below -10 1 To 3
73 Fresh Fruits Should Be Stored At Temperature 1 To 3, 0 To -1, 3 To 4, 1 To 2 1 To 2
74 Dairy Product Should Be Stored At Temperature 1 To 3, 0 To 4, 3 To 4, 1 To 2 0 To 4
75 Frozen Food Should Be Stored At Temperature 1 To 3, 0 To -1, 3 To 4, Below -10 Below -10
76 Tinned Items Should Be Stored At Temperature 1 To 3, 0 To -1, 3 To 4, Dry Area Dry Area
77 Tinned Items Should Be Stored At Temperature Well Ventilated Area, 0 To -1, 3 To 4, Dry Area Well Ventilated Area
78 Institutional Catering Is Described As Of Feeding People Way, Measure, Art, Science Art
79 Institutional Catering Operated Under Limitations Contractual, Budget, Quality, None Of The Above Budget
80 Most Institutional Catering Operated Under Loss, Profit, More Profit Less Loss, No Profit No Loss No Profit No Loss
81 Subsidy Means To Minimise The Of The Customer Price, Quality, None Of The 1 & 2 , All Of The 1 & 2 Price
82 Is A Sweet Made From Urad Dal From North India Jalebi, Amiri, Ladoo, Sheera Amirti
83 A Curry Made From Meat And Radish Is Called As Balcao, Bibbinca,Baffad, Handi Baffad
84 Is A River Fish From West Bengal Pomfret, Hilsa, King Fish, None Of The Above Hilsa
A Round Ball Made Up Of Dough Slightly Flattened In The Centre Is
85 Doughnut, Ladoo, Balushahi, Barfi Balushahi
Called As
86 Is A Sweetened Condensed Milk Basundi, Kheer, Shrikhand, Lassi Basundi
87 Is Roasted Vegetable On Charcoal Which Is Mashed Sabzi, Bhurta, Do Pyaaz, Baingan Bhurta
SYBSC FOOD PRODUCTION QUESTION
BANK
Is A Rich Preparation Of Rice Which Has Layers Of Meat Or
88 Vegetables In It Pulao, Khichdi, Rogan Josh, Biriyani Biriyani
89 Black Pepper Is Fruit, Berry, Stem, Leaves Berry
90 Bombay Duck Is A Found In Abundant In Waters Of Mumbai & Pune, Karnataka, Gujarat, West Bengal West Bengal
91 Mash Potatoes Formed In Balls In Known As In South India Wade, Batata Vada, Bonda, Appe Bonda
92 English Name For Baingan Is Celery, Aubergine, Cardamon, None Of The Above Aubergine
Cut Of Vegetable, Methi Leaves, Amaranth Leaves, Chikoo
93 Cheera Is Amaranth Leaves
94 Chikoo Is Also Known As Sapota, Custard Apple, Fig, Apple Sapota
95 A Parsi Delicacy Made Upto Rice & Lamb Is Called As Sali Par Edu, Bheja Fry, Dhansak, Berry Pulao Dhansak
Full Of Onions, Onions 2 Ways, A Dish From Karnataka,
96 Do Pyaaza Means Onions 2 Ways
All Of The Above
97 Is A South Indian Pan Cake Uthappa, Dosa, Idli, Medu Vada Dosa
98 A Process Of Cooking With Heat From Is Called As Dum Above, Below, Oven, Charcoal Above
99 Garam Masala Is Always Added In The Beginning, Ending, Chef Choice, All Of The Above Ending
A Fancy Sweet Made Of Dough Fried And Dipped In Sugar Syrup Is
100 Jalebi, Amirti, Ladoo, Guajas Gaujas
Called As
101 Ghee Is Butter Sweetened, Cow, Buffalo, Clarified Clarified
102 Ground Nuts Is Also Known As Nut Dog, Cat, Monkey, Horse Monkey
103 Asafoetida Is Also Called As Jeera, Hing, Tulsi, Laung Hing
104 Is A Savoury Minced Bbq Done In Iron Rods In India Tish Tikka, Tandoori, Kebab, Afghani Chicken Kebab
105 Kalia Is A Traditional Dish Of Karnataka, Gujarat, West Bengal, Orissa West Bengal
106 Kesari Is A New Paper, Sweet Dish, Starter, Main Course Sweet Dish
107 Khichdi Is Mixture Of Rice & Dal, Papad,Dahi, Lentils Lentils
Minced Meatballs, Rice Balls, Lamb Balls, Vegetable
108 Kofta Is Minced Meatballs
Balls
109 Fruit Looks Like Bigger Version Of Strawberry Blueberry, Mulberry, Gooseberry, Lichi Lichi
110 Loochi Means Sabzi, Puri, Bharta, None Of The Above Puri
111 Mutanjan Is A Speciality Of Karnatak, Kerala, Kashmir, Punjab Kashmir
112 Neera Is A Drink Obtained From Coconut Fermented, Non Fermented, Alcoholic,Fizzy Non Fermented
113 Pomfret Is A Type Of Fish Round, Sweet Water, Flat, None Of The Above Flat
114 Quabarga Is A Meat Kebab From Karnataka, Kerala, Kashmir, Punjab Kashmir
115 Ratan Jog Is A Of The Tree Fruit, Root, Leaves, Bark Bark
116 Sandesh Is A Popular Sweet Dish From The State Of West Bengal, Maharashtra, Gujarat, Orissa West Bengal
SYBSC FOOD PRODUCTION QUESTION
BANK
Gram Flour, Green Peas Flour, Rice Flour, Wheat Flour
117 Sev Is Made Up Of Gram Flour
118 Water From The Yoghurt Is Called As Sweet Water, Whey, Wasted Water, Alcoholic Water Whey
119 Toddy Is An Drink Non Alcoholic, Sweet, Alcoholic, Sour Alcoholic
120 Zarda Is A Sweet Dish, Pulao, Tobacco, Alcohol Sweet Dish
Menu Is Also
List, Price, Bill,
Known As A
1 All Of The Bill
Above
Of Fare .
