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27 February 2019

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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.17th January
B.15th December
C.27th November
D.16th 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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