Food Production Quiz-13

Question 1

Which is the correct sequence of hierarchy in commercial kitchen of hotel?

Accepted Answer

Executive chef, Chef de Partie, Commis, Trainees

Answer

Chef de Partie, Commis, Executive chef, Trainees

Answer

Commis, Trainees, Executive chef, Chef de Partie

Answer

Executive chef, Commis, Trainees, Chef de Partie

Question 2

An example of manual equipment is

Accepted Answer

Egg slicer

Answer

Oven

Answer

Tandoor

Answer

Dough maker

Question 3

Which of the following is incorrect statement for pulses?

Accepted Answer

It is used to make bhakri and khakhras

Answer

They are baked / fried to make savouries (namkeens)

Answer

It can be sprouted and used as salads

Answer

It can also be cooked to make desserts

Question 4

Which of the following qualities are not required by the personnel willing to join hospitality industry?

Accepted Answer

Financial background

Answer

Personal hygiene

Answer

Workplace hygiene

Answer

Good communication skills

Question 5

Which cereal is commonly used in preparation of tacos?

Accepted Answer

Maize

Answer

Wheat

Answer

Ragi

Answer

Rice

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