27-02-2019 JUNIOR INSTRUCTOR FOOD BEVERAGES-INDUSTRIAL TRAINING

JUNIOR INSTRUCTOR

FOOD BEVERAGES-INDUSTRIAL TRAINING

EXAM DATE:27-02-2019

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1.Kallumala agitation was organized by

A.Vaghbhatananda

B.Vaikunda Swamikal

C.Ayyankali

D.Chattampi Swamikal

Ans:C

2.Who abolished the Devadasi system in the temples of South Kerala?

A.Rani Sethu Lakshmi Bai

B.Sri Chitra Thirunal Balarama Varma

C.Ummini Thambi

D.Srimoolam Thirunal

Ans:A

3.Slavery was abolished in Travancore by

A.Rani Gouri Parvathi Bai

B.Rani Gouri Lakshmi Bai

C.Swathi Thirunal

D.Sri Chitra Thirunal

Ans:B

4.The name of  Travancore ruler who abolised Suchindram Kaimukku:

A.Uthradam Thirunal

B.Sri Chitra Thirunal

C.Marthanda Varma

D.Swathi Thirunal

Ans:D

5.Who was known as the father of political movement in Modern Travancore?

A.Sri Chitra Thirunal Balarama Varma

B.G.Parameswaran Pillai

C.Dr.Palpu

D.Col.Munro

Ans:B

6.The leader of “Civic Rights League” which formed in 1919:

A.E.J.John

B.N.V.Joseph

C.Mar Kuryakose Eliyas Chavara

D.T.M.Varghese

Ans:A

7.Breast Cloth agitation is also known as

A.Nivarthana agitation

B.Abstention agitation

C.Channar agitation

D.Students agitations

Ans:C

8.The Temple entry proclamation was issued at Travancore by Sri Chitra Thirunal in

A.1932

B.1924

C.1936

D.1935

Ans:C

9.The publication of ‘Malabar Mannual’by William Logan in

A.1910

B.1885

C.1901

D.1887

Ans:D

10.The author of the “Angala Samrajya”is:

A.A.R.Raja Raja Varma

B.Swathi Thirunal

C.Aswathi Thirunnal Rama Varma

D.Kunhikkuttan Thampuran
Ans:A

11.The author of the novel “Thottiyude Makan”:

A.Ponkunnam Varkey

B.S.K.Pottekkatu

C.Thakazhi Sivasankara Pillai

D.Kesav Dev

Ans:C

12.Samatwa Samajam was established by

A.Chattampi Swamikal

B.Vaikunda Swamikal

C.Vaghbatananda

D.Ayyankali

Ans:B

13.Who was the permanent President of the Constituent Assembly of India?

A.Dr.B.R.Ambedkar

B.Dr.Sachidananda Sinha

C.Dr.Rajendra Prasad

D.B.N.Rao

Ans:C

14.Which Article of Indian Constitution contains Right to Freedom of Speech?

A.Article 19

B.Article 21

C.Article 27

D.Article 16

Ans:A

15.Drafting Committee Chairman of Indian Constitution:

A.Dr.Rajendra Prasad

B.Dr.B.R.Ambedkar

C.Sachidanda Sinha

D.S.R.Rao

Ans:B

16.The World Food Day is observed globally on

A.17^th January

B.15^th December

C.27^th November

D.16^th October

Ans:D

17.National Commission for Women(NCW) was established in

A.1992

B.1985

C.1997

D.1990

Ans:A

18.”Make Namboothiri a human being” was the slogan of

A.Samatwa Samajam

B.Yogakshema Sabha

C.Atma Vidya Sangham

D.Sadhu Jana Paripalana Yogam

Ans:B

19.Present Supreme Court Chief Justice of India

A.Ranjan Gogoi

B.Dipak Misra

C.Jagdish Singh Khchar

D.T.S.Thakur

Ans:A

20.UN Secretary General Antonio Gutteres belongs to the country

A.South Korea

B.Ghana

C.France

D.Portugal

Ans:D

21.Most commonly processed juice is

A.Apple juice

B.Orange juice

C.Mango juice

D.Strawberry juice

Ans:A

22.Beverages are consumed

A.For deriving Energy

B.As appetizers

C.To quench Thirst

D.All of these

Ans:D

23.Which of the following is a stimulating beverage?

A.Coffee

B.Soft drink

C.Fruit juice

D.Hot milk

Ans:A

24.The most common sugar used in soft drinks:

A.Glucose syrup

B.Maltose

C.Sucrose

D.High Fructose corn syrup

Ans:D

25.Which of the following properties does sugar contribute in a beverage?

A.Body and Mouth feel

B.Taste

C.Calories

D.All of these

Ans:D

26.The maximum concentration of alcohol in beer is

A.3-6%

B.7-8%

C.10-15%

D.12-15%

Ans:A

27.Which of the following is a fermented beverage?

A.Syrup

B.Lassi

C.Squash

D.Milk

Ans:B

28.The common ingredient used in beer making is

A.Barley

B.Wheat

C.Molasses

D.Rice

Ans:A

29.Which is the enzyme used in fruit industry?

A.Bromalin

B.Gelatin

C.Pectin

D.Lipase

Ans:A

30.The anti-nutritional factor present in tea is

A.Phytate

B.Caffeine

C.Tannin

D.Oxalate

Ans:C

31.Total soluble solids in fruit juices are contributed by

A.Sugar

B.Fruit pulp

C.Salt mixture

D.Enzymes

Ans:A

32.Major ingredients in carbonated soft drinks are

A.Sugar

B.CO2

C.Acid and flavouring

D.All of these

Ans:D

33.Which type of restaurant are characterised by their elaborate menu?

A.Fine dining

B.Family style

C.Fast casual

D.Cafeteria

Ans:A

34.Which glass type,is a wide shallow bowl with a stem?

A.Margarita

B.Cocktail

C.Goblet

D.Cooler

Ans:B

35.Which term refers to crispy cubes of  bread?

A.Cocktail

B.Croutons

C.Fries

D.French fry

Ans:B

36.A type of restaurant menu where each food item is priced separately

A.Static

B.Fixed

C.A La Carte

D.Du Jour

Ans:C

37.Which term refers to alcoholic drink consumed in a gulp?

A.Mocktail

B.Shot ball

C.Cocktail

D.Shooter

Ans:D

38.Fast food restaurants emphasize

A.Speed of service

B.A La Carte service

C.Full table service

D.Dress code

Ans:A

39.Who is in-charge of all food and beverage services in a hotel?

A.Manager

B.F& B Director

C.Bartender

D.Chef

Ans:B

40.A person who prepares alcoholic beverages in a hotel is

A.Bartender

B.Caretaker

C.Waiter

D.Server

Ans:A

41.Fermentation carried out by yeast is called

A.Alcoholic

B.Non-alcoholic

C.Pyruvic acid

D.Lactic acid

Ans:D

42.Which fruit is used to make a traditional Black forest gateau?

A.Cherries

B.Grapes

C.Apple

D.Orange

Ans:A

43.Which food additive is made from the bones of animals?

A.Sauce

B.Cheese

C.Gelatine

D.Gum

Ans:C

44.Which of the following foods are used in making milk shakes?

A.Carrot,Tomato

B.Banana,Carrot

C.Banana,Apple

D.Grapes,Apple

Ans:C

45.Cider is the product obtained from fermentation of

A.Apple

B.Grape

C.Plum

D.Peach

Ans:A

46.Which of the preparations involve fermentation?

A.Bread

B.Alcohol

C.Pickles

D.All of these

Ans:D

47.Which of the following is not a milk product?

A.Butterr

B.Cheese

C.Yoghurt

D.Honey

Ans:D

48.All of the following are techniques are household preservation methods,except:

A.Smoking

B.Dehydration

C.Lyophilisation

D.Salting

Ans:C

49.The calorific value per gram of carbohydrate is

A.4 kilo calories

B.2 kilo calories

C.8 kilo calories

D.12 kilo calories

Ans:A

50.Which country consumes the most tea?

A.India

B.Japan

C.China

D.Africa

Ans:C

51.The most common type of tea produced in India is

A.Black tea

B.Oolong tea

C.Green tea

D.Kangra Tea

Ans:A

52.Fruit punches are made by mixing

A.25% total fruit juice and 65% of sugar

B.25% total fruit juice and 45% of sugar

C.45% total fruit juice and 25% of sugar

D.50% fruit pulp and 50% of sugar syrup

Ans:A

53.Enzymes are

A.Nucleotides

B.Proteins

C.Lipids

D.Hormones

Ans:B

54.Which of the following combination are the complete macronutrients?

A.Vitamins,minerals,carbohydrates

B.Proteins,vitamins,lipids

C.Lipids,carbohydrates,proteins

D.Carbohydrates,minerals,vitamins

Ans:C

55.Lacotose is a

A.Monosaccharide

B.Disaccharide

C.Polysaccharide

D.Oligosaccharide

Ans:B

56.The process of heating milk to kill pathogenic bacteria to make food safe to consume is called

A.Sterilization

B.Homogenization

C.Disinfection

D.Pasteurization
Ans:D

57.Gelatin,used in bakery products,confectioneries and desserts is derived from

A.Plant source

B.Animal source

C.Algal source

D.Egg white

Ans:B

58.Which of the following are considered a hygiene practice in a food industry?

A.Long nails

B.Long hair

C.Wearing jewellery

D.Wearing gloves

Ans:D

59.Which among the following is not a sensory characteristic of food?

A.Appearance

B.Taste

C.Flavour

D.Composition
Ans:D

60.The predominant microbes in frozen foods are

A.Bacteria

B.Yeast and moulds

C.Micro coccus

D.None of these

Ans:A

61.Which of the following is an example of a condiment?

A.Chips

B.Mustard

C.Butter

D.Side salad

Ans:B

62.A guest who is lactose intolerant should avoid menu items that contain

A.Eggs

B.Milk and milk products

C.Wheat

D.Gluten

Ans:B

63.The standard cocktail glass is often referred to as

A.Flute

B.Hurricane

C.Martini

D.Old fashioned

Ans:C

64.The machine that dispenses soft drinks is called a

A.Pre-mix machine

B.Prep mixer

C.Post-mix machine

D.Distributor machine

Ans:C

65.A guest’s first impression of an establishment occurs

A.At the first contact

B.When ordering the food

C.After greeting and scating

D.After they have tasted the food

Ans:A

66.The correct meaning of Hospitality is

A.Attending to the guests on request

B.Providing place for rest and relaxation

C.Providing food and drinks to guests

D.Meeting the needs of guests with kindness and goodwill

Ans:D

67.When seating guests at a restaurant,it is important to

A.Seat guests according to the servers preference

B.Give priority to wealthy guests

C.Provide the best available table

D.Give priority to non-smokers

Ans:C

68.What is an aperitif?

A.An alcoholic drink taken before a meal to stimulate the appetite

B.A lemon soda drink served with main course

C.A beverage served after meal

D.An alcoholic drink served with food

Ans:A

69.Which of the following is generally considered a fringe benefit for employees?

A.Employee ratings

B.Quota plan

C.Salary

D.Health Insurance

Ans:D

70.Which side of the guest is menu presented?

A.Right side

B.Front side

C.Left side

D.Any side

Ans:A

71.Which term refers to a dining system where guests serve themselves?

A.Banquet

B.Buffet

C.Cocktail

D.Self-service

Ans:B

72.Most common type of complimentary breakfast served in hotels is

A.Continental

B.Indian

C.German

D.Russian

Ans:A

73.Food served in honour of a special occasion is called

A.Banquet

B.Cocktail

C.Convention

D.Kitty party

Ans:A

74.Which among the following is not part of food and beverage industry?

A.Coffee shop

B.Roadside dhaba

C.Travel agency

D.Office cafeteria

Ans:C

75.Which of the following are the four components of hospitality industry?

A.Food,beverage,lodging,entertainment

B.Travel,lodging,food & beverage,entertainment

C.Travel,beverage,lodging and entertainment

D.Games,food,travel and beverage

Ans:B

76.Which of the following are commonly garnished with croutons?

A.Meats

B.Sandwiches

C.Pies

D.Salads

Ans:D

77.Which of the following must be kept in refrigerated storage?

A.Cakes

B.Bread

C.Ice-creams

D.Milk

Ans:C

78.Which of the following statements is correct?

A.An a La Carte menu is one in which the food is prepared in advance

B.An a La Carte menu is one in which the drinks are included

C.A table d’hote menu is one where there is a limited choice in each course

D.A table d’hote menu is one where all the food is cooked to order

Ans:C

79.Which of the following is an example of personal hygiene?

A.Sanitising kitchen benches

B.Washing hands after visiting the bathroom

C.Keeping fingemails short and clean

D.Both(B) and (C)

Ans:D

80.Which of the following pairs of drinks are prepared using a blender?

A.Leed coffee and chai latte

B.Mango frappe and chai latte

C.Banana smoothie and pineapple frappe

D.Expression coffee and chai latte

Ans:C

81.The continental breakfast includes

A.Fish

B.Bread rolls

C.Meat

D.Toast with jam

Ans:B

82.A small cabinet containing small bottles of beverages and snacks located in guest rooms is

A.Mini bar

B.Standing bar

C.Complimentary bar

D.Open bar

Ans:A

83.Which of the following is a home food service innovation that is growing in popularity?

A.Providing home delivery of meals

B.Providing overmight delivery for long-distance take-out

C.Providing home replacement meals that customers pick up and take home

D.Providing food on order at the residence

Ans:A

84.In a small hotel the restaurant manager must report to

A.Head cook

B.F&B Manager

C.General Manager

D.Proprietor

Ans:C

85.What is the main purpose of restaurant health and sanitation laws?
A.To enforce building codes

B.To guarantee food safety

C.To ensure good cooking practice

D.To regulate cleaning methods

Ans:B

86.Quick-serve restaurants usually store perishable products,such as meat,dairy items and fruit.in which of   the following types of storage facilities?

A.Ordinary warehouses

B.Bulk storage

C.Cold storage

D.Commodity warehouses

Ans:C

87.Which of the following is the correct sequence of procedures when providing food and beverage service to customers?

A.Present menu,greet and seat customers,take and process order

B.Present menu,adjust cultery and glassware,take and process order

C.Greet and seat customers,adjust cutlery and glassware,present menu

D.Greet and seat customers,present menu,take and process order

Ans:D

88.Table linen placed around the buffet table to hide the table legs is called

A.Draping

B.Skirting

C.Cover up

D.Table cover

Ans:B

89.Thali service is

A.Self service

B.Banquet service

C.Room service

D.Restaurant service

Ans:D

90.Crisp texture in food can be achieved by

A.Boiling

B.Frying

C.Steaming

D.Pressure cooking

Ans:B

91.The liquid obtained when meat or vegetable is cooked is called

A.Broth

B.Soup

C.Stock

D.Consomme

Ans:A

92.Which of the following foods are perishables?

A.Nuts,cereals,vegetables and milk

B.Milk,vegetables,fruits,green leafy vegetables

C.Milk,curd,bread and peas

D.Dried beans,peas,milk and wheat

Ans:B

93.The traditional wayside eating place is known as

A.Motel

B.Restaurant

C.Dhaba

D.Hotel

Ans:C

94.Caffeine is present in

A.Coffee

B.Tea

C.Cola

D.Milk

Ans:A

95.The nutrients present in milk are

A.Protein and Vitamin C

B.Fat and Vitamin C

C.Protein and calcium

D.Fat and fiber

Ans:C

96.A La Carte menu is one in which

A.Each food item is sold individually

B.A set menu is available

C.Client’s can prepare their own menu

D.A fixed menu is served

Ans:A

97.Common food items used for garnishing are

A.Herbs,sauces,croutons and fruits

B.Herbs,fried fish and cream

C.Spices,sauces and coriander

D.Croutons,fruits and baked beans

Ans:A

98.Carbonated beverages contain dissolved

A.Oxygen

B.Sugar

C.Carbon-di-oxide

D.Phosphorus

Ans:C

99.Commonly used herbs and spices in Indian cuisine are

A.Pepper,egg,milk,cardamom

B.Pepper,cinnamon,mint and coriander

C.Salt,sugar,cinnamon and cumin

D.Tamarind,cumin,pepper and salt

Ans:B

100. A fast food restaurant is one that serves

A.Fast food cuisine and has minimal table service

B.Food very fast once order is placed

C.Fast food cuisine with extended service time

D.Food instantly

Ans:A

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