HSSC Indian Cook (28-01-2024)Total Questions: 10031. In a Restaurant 'Menu of the day' means:(a) Au-gratin(b) Cannelloni(c) Carte du jour(d) Beurre-noir(e) UnattemptedCorrect Answer: (c) Carte du jour32. Who started the 'Saka Era'?(a) Kanishka(b) Bimbisara(c) Udayin(d) None of the above(e) UnattemptedCorrect Answer: (a) Kanishka33. What is the process called where food is preserved for a long duration by reducing its temperature to -18°C or lower?(a) Freezing(b) Chilling(c) Cooling(d) Frosting(e) UnattemptedCorrect Answer: (a) Freezing34. Espagnole is a which color sauce?(a) White(b) Blue(c) Brown(d) Yellow(e) UnattemptedCorrect Answer: (c) Brown35. A small bunch of mixed herbs (Parsley, Thyme, Basil) used for flavoring soups and stews:(a) Mirepoix(b) Bouquet-Garni(c) Bearnaise(d) Chiffonade(e) UnattemptedCorrect Answer: (b) Bouquet-Garni36. 50% of Brown Stock + 50% of Brown sauce reduced to half is called as:(a) Demi-Glaze(b) Madeira Sauce(c) Bercy Sauce(d) Chasseur Sauce(e) UnattemptedCorrect Answer: (a) Demi-Glaze37. What is the name of the rice which has lots of starch and cooks sticky?(a) Steam rice(b) Glutinous rice(c) Raw rice(d) Boil rice(e) UnattemptedCorrect Answer: (b) Glutinous rice38. The greatest of the Greek tragedy 'Oedipus Rex' was written by:(a) Aeschylus(b) Sophocles(c) Plutarch(d) Thucydides(e) UnattemptedCorrect Answer: (b) Sophocles39. What is CDP?(a) Chef de Pantry(b) Chef de Poisson(c) Chef de Partie(d) Chef de Patisseur(e) UnattemptedCorrect Answer: (c) Chef de Partie40. Expand PFAA:(a) Prevention of Food Adulteration Association(b) Prevention of Food Adulteration Act(c) Prevention of Food Adulteration Administration(d) Prevention of Food Adulteration Alternative(e) UnattemptedCorrect Answer: (b) Prevention of Food Adulteration ActSubmit Quiz« Previous12345678910Next »
