Qu LOD

est
on
1 E
ID

2 M

3 M

4 D

5 D

6 M
7 M

8 M

9 E

10 D

11 E

12 M

13 D
14 M

15 M

16 M

17 D

18 E

19 M

20 M
21 M

22 D

23 D

24 M

25 M

26 E

27 E

28 D
29 E

30 M

31 M

32 M

33 D

34 D

35 M
36 M

37 E

38 E

39 D

40 E

41 M

42 M

43 D
44 E

45 E

46 M

47 D

48 D

49 M

50 M

51 E
52 E

53 D

54 E

55 M
 Questons Op
to
Approximately what percent fat is present in whole milk? n
1
No
.2

4
What percentage of butterfat is present in Double cream or Rich cream? 1

4
What is the approximate melting temperature for dark chocolates? 1

4
Custard powder is made of: 1

4
Agar agar is used as an alterntive of: 1

4
Which of these is not a primary colour? 1

4
With need to stream line various agencies and laws Indian parliament passed a bill of Food safety and
standards Act in the year _____.

4
Which of these varieties of wheat is generally used in making bread because of its high protein content? 1

4
Which of these varieties of wheat is generally used in making pasta of its high protein content? 1

4
High-ratio cake flour is flour with a low percentage of: 1

4
Which of the following milks can form the basis of a caramel sauce? 1

4
Which of the following is not a type of puff pastry? 1

4
The process of beating fat and sugar together to incorporate air is called: 1
 2

4
What percentage of weight does bread lose during baking? 1

4
What is the purpose of egg in breads? 1

4
What leavening agent needs to have an acid ingredient in order to work? 1

4
What is the flour to liquid ratios for dough? 1

4
Salt is incorporated into pie dough by: 1

2
3

4
The primary leavening agent in puff pastry is: 1

4
The best flour to use for making éclair paste is ________. 1

4
Cream pies and chiffon pies are good examples of __________ pies. 1

4
What ingredient makes slices of cream pie hold their shape after they have been cut? 1

4
Which of the following are made from a pour batter? 1

4
Which of the following is true about biscuits?
a. the dough is kneaded
b. the dough can re-rolled several times 1
c. the biscuit cut outs are placed on a greased sheet

4
Which of the following is a perishable food item? 1

How can you fix a dish that has been over-sweetened? 1

4
What is the main difference between a conventional and convection oven? 1

4
When chocolate has been tempered, what does it mean? 1
 2

What is baking soda used for in baked goods? 1

4
How can you determine if an egg is fresh? 1

4
Which oil is the healthiest to cook with? 1

4
The sauce you are using has become too watery, what is the best way to thicken it? 1

4
What is meant by blanching a vegetable? 1

2
3

4
How does adding salt to boiling water affect it? 1

4
The two-stage method of cake mixing is called the two-stage method because : 1

4
 If Gary added too much sugar to his cake formula, his finished product could suffer from all of the 1
following faults except being too __________.
2

4
A __________ will require the longest baking time? 1

Roberto's cake burst open on top. A possible reason for this failure was __________. 1

4
Which of the following pan is recommended for a foam cake? 1

4
Which one of the following pan arrangements is best for baking of cakes? 1

4
Which of the following fats used to make a pastry will result in a mealy crust? 1
2

4
Which of the following is true about creaming fat for cakes? 1

4
Angel food cake or Sponge cake are leavened by? 1

3
 4
What two ingredients do we use to “glaze” a pie crust? 1

4
What happens when you over-measure the water in a pastry dough? 1

4
You should avoid using varieties of “eating” apples when baking. Why? 1

4
When baking a pie shell (one without a filling such as those for cream pies), what is a good way of 1
keeping the dough down in the pan without rising out?
2

4
Pastry used in making cream puffs: 1

4
A mini-pastry made with a shallow crust and usually an open top: 1

4
Which of the following is an animal fat that adds richness and flavor to a pastry? 1

4
Which kind of chocolate is healthiest? 1

2
 3

4
For a chicken to be safe to east, what internal temperature should it be cooked at? 1

4
Brownies are a type of: 1

4
What is the chemical name of baking powder? 1

4
The First bakery in India was started by: 1

4
 Optons Is Referenc
Cor e
2.25% rect https://recipes.howstuffworks.com/what-percentage-is-whole-milk.htm
0
3.5% 1 https://milklife.com/articles/nutrition/types-of-dairy-milk

5.5% 0
8.25% 0
22% 0 http://theepicentre.com/ingredient/cream-types-of-cream-and-their-uses/

36% 0 https://www.bbcgoodfood.com/glossary/cream

48% 1
56% 0
22⁰ C 0 https://whatscookingamerica.net/ChocolateMelting.htm

30⁰ C 0
38⁰ C 0
48⁰ C 1
Dried Egg white 0 http://www.cooksinfo.com/custard-powder

Corn flour 1 http://www.cooksinfo.com/custard-powder

Bread Crumbs 0

Dried Banana 0
Vinegar https://www.fooducate.com/app#!page=post&id=57A33CB9-B82E-3993-4F43-BFE

Pectin 0 https://www.peta.org/living/food/gelatin-alternatives/

Glycerine 0 https://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from

Gelatin 1
Yellow 0 https://color-wheel-artist.com/primary-colors/

Red 0
Blue 0
Green 1
2003 http://www.fssai.gov.in/home/fss-legislation/food-safety-and-standards-act.html

2006 1
2009 0
2012 0

Triticum turgidum 0 https://www.britannica.com/plant/wheat

Triticum monococcum 0

Triticum aestivum 1
Triticum turanicum 0
Triticum durum 1 https://books.google.co.in/books?id=1KC_DX8OUIAC&printsec=frontcover&dq=TE

Triticum spelta 0 Page 17

Triticum vulgare 0 http://www.iitaly.org/magazine/dining-in-out/articles-reviews/article/durum-whea

Triticum aestivum 0

Starch 1

Gluten
Moisture 0

Fat 0

Buttermilk 0

Powdered milk 0

Condensed milk 1
0
Evaporated milk
Quarter puff 1

Half puff 0

Three-quarter puff 0

Full puff 0

Folding 0
Blending 0

Creaming 1

Kneading 0

0–3 % 0

10–13 % 1

16–23 % 0

25–33 % 0
Adds color and incorporates air 1
0
Adds texture
0
Regulates the action of the salt
0
Makes them tender

Baking powder 0
Yeast 0

Baking soda 1
Flour 0

3 parts flour to 1 part liquid 1

1 part flour to 1 part liquid 0

2 parts flour to 1 part liquid 0

2 parts flour to 2 parts liquid 0

sifting it with the flour 0

dissolving it in the water. 1

blending it with the fat. 0

dry salt is mixed in wet dough 0

0
yeast
0
baking powder.
0
baking soda.

steam. 1

bread flour. 1

pastry flour. 0

cake flour. 0

three parts cake flour plus one part co 0

soft 0

baked 0

unbaked 1

both a and c 0

flour 0

gluten 0

tapioca 0

cornstarch 1
muffins 0

biscuits 0

griddle cakes 1
all of the above 0
only b

only a & b 0
only a & c 1
only b & c 0
cocoa 0
sugar 0
flour 0
cream 1

0 https://w
Add honey and tomatoes. ww.dayjob
.com/cont
Add a squeeze of lemon or lime juice or1 ent/chef-
0 quiz-
Add more water. 3042.htm
0
Add olive oil.
0 https://w
A conventional oven uses radioactivity. ww.dayjob
.com/cont
A convection oven has to be heated by0 ent/chef-
0 quiz-
A conventional oven uses vacuum. 3042.htm
1
Conventional ovens cook food by surroun
https://w
It has been frozen solid and is not safe 0 ww.dayjob
.com/cont
ent/chef-
quiz-
3042.htm
It has been gift wrapped. 0

It is only suitable for cooking and not e0

1
It is the process that re-establishing t
0 https://w
To make dough sweeter. ww.dayjob
0 .com/cont
To make the dough bake faster. ent/chef-
1 quiz-
Used as a leavening agent in baked goo 3042.htm
To make the dough look more edible. 0
1 https://w
If it sinks to the bottom in a bowl of wat ww.dayjob
0 .com/cont
If it floats to the surface in a bowl full ent/chef-
0 quiz-
Shake it to see if it rattles. 3042.htm
0
If it feels warm when you handle it.
0 https://w
Coconut ww.dayjob
1 .com/cont
Olive ent/chef-
0 quiz-
Mushroom 3042.htm
Soybean 0
1 https://w
Add Flour or Corn-starch. ww.dayjob
0 .com/cont
Put it in the freezer. ent/chef-
0 quiz-
Add Sauce. 3042.htm
Add butter and olive oil. 0

0 https://w
Covering it lightly in butter. ww.dayjob
0 .com/cont
Soaking it in cold water. ent/chef-
1 quiz-
Scalding or dipping it firstly in boiling 3042.htm
Massaging it with salt before cooking. 0
0 https://www.dayjob.com/content/chef-quiz-3042.htm
Speeds up the process of boiling water.
1
It delays the process of water boiling.
0
Softens the water.

Stops the water from boiling at all. 0

the liquids are added in two stages. 1

it can be completed in only two steps 0

it contains two more stages than the 0

it is completed in two stages, which a 0

dark. 0

tough. 1

crumbly. 0

dense or heavy. 0

loaf of pound cake 1

high-fat sheet cake 0

tube of angel food cake 0

0
foam-type sheet cake for a jelly roll

a too hot oven. 1

0
improper mixing.

too much liquid in the batter. 0

too little flour or a flour that was too 0

round cake pans 0
loaf cake pan 0
pie pan 0
tube pan 1
pans touch each other in the center 0
of the oven
place pans in center of oven but do 1
not touch each other
place in far ends against walls of oven 0

none of the above 0

lard 0
shortening 0
oil 1
butter 0

0
function is to entrap air
creaming mixes sugar with the fat 0
this functions as leavening 0
all of the above 1
shortening 0
egg yolk 0
egg foam 1
baking powder 0
egg and milk 0
water and sugar 1
sugar and milk 0
sugar and cinnamon 0
it gets “tough” and chewy 0
it gets soggy or sticky 1
it becomes too “tender” and crumbly 0

it makes steam and causes the fruit to 0

overbake
They are too soft and will not retain 1
their shape
They are too sour 0
They oxidize (brown) faster and the 0
pie filling with become too brown
They are too sweet and you cannot 0
peel them without them falling apart
use 15 – 20% more flour than the 0
recipe calls for
use 15 – 20% more fat than the 0
recipe calls for
use a decorative edge made with a 0
fork; it seals the dough to the pie
pokes holes in the dough with a fork
plate 1
Baking blind 0
Tart 0
Pâte à choux 1
Profiteroles 0
Baking blind 0

Tart 1
Pâte à choux 0

Profiteroles 0
extra virgin olive oil (EVOO) 0
lard 1
cooking oil 0
solid shortening, such as Crisco 0
Red 0
Milk 0
White 0
Dark 1

300 degrees Fahrenheit 0

180 degrees Fahrenheit 1

100 degrees Fahrenheit 0

0
290 degrees Fahrenheit
Syrup 0

Cake 0

Pudding 0
Cookie 1
Sodium carbonate 0
Potassium carbonate 0
Calcium Bicarbonate 0
Sodium bicarbonate 1
Hussein Khorakiwala 0
Shehnaz Hussain 0
Mampally Bapu 1
Nawab Jan and Sabir Faizan 0
Qu LO
est D
on
ID
1

7
8

10

11

12

13

14

15
16

17

18

19

20

21

22

23
24

25

26

27

28

29

30

31
32

33

34

35

36

37

38
39

40

41

42

43

44

45

46
47

48

49

50

51

52

53

54
55
Questons Op
to
n
No
.1

2
3

4
1

1
2

3
4

4
1

2
3

3
4

1
2

2
3

4
1

1
2

3
4

4
1

2
3

4
 Optons Is Correct Referenc
e

biscuits
b. griddle
cakes
c. muffins
d. all of
the above
0

0
0

0
0

0
0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0

0
0