QUESTION PAPER ON FOOD AND BEVERAGE SERVICE
QUESTION PAPER ON FOOD AND BEVERAGE SERVICEQ.1 What Is The Size Of Dinner Plate?Ans. 10 ‘’Q.2 What Is The Size Of Half Plate?Ans. 8’’Q.3 What Is The Size Of Soup Plate?Ans. 7’’Q. 4 What Is The Size Of Quarter Plate?Ans. 6’’Q.5 What Is Claret ?Ans. All The Bordeaux Region Red Wines Are Called Claret In England.Q.6 What Is Copita ?Ans. It Is A Type Of Glass Which Is Used For The Service Of Liqueur .Q.7 What Is Brandy Ballon?Ans. It Is Type Of Glass Used For The Service Of Brandy.Q.8 Which Is The Sweetest Wine In The World?Ans. SemmilionQ.9 What Is Silver Service?Ans. A Process In Which Food Is Served From Platter To Plate With The Help Of Service Gear.Q.10 What Is The Meaning Of Café?Ans CoffeeQ.11 What Is Basting?Ans Moistening The Food During Cooking By Adding Marinades Or Oil.Q.12 What Is Budget?Ans Estimated Income And Expenses For A Particular Period Is Called Budget.
Q.13 Explain Brain Marie?Ans. A Large Open Dish Partially Filled With Hot Water ,In Which Hot Food Container Are Placed To KeepFood Hot.Q.14 What Is Oyster?Ans. It Is A Type Of Shell Fish.Q.15 What Is Sundae?Ans . It Is A Type Of Ice Cream Served In Sundae Glass With Fruit ,Nuts And Syrup.Q.16 What Is Cover?Ans. It Is Place Set At A Table,For Eg In Restaurant .Q.17 What Is Wine Cooler?Ans. To Hold Ice Shaving To Keep Wine Chilled.Q.18 What Is Wine Cradle?Ans . To Hold Red Wine Bottle?Q.19 Explain Decanter In One Line?Ans.To Decant Red Wine.Q.20 What Is Cosy?Ans. Made Up Of Thick Cloth And Cotton Used To Cover The Tea Or Coffee Pot To Retain Heat.Q.21 What Is Remekin?Ans . Used For Baked Egg,Custards ,Soufflés Available In Various Size.Q.22 Explain Cork Screw In One Line?Ans .Used For Opening The Wine Bottle.?Q.23 Explain Demitasse?Ans. Used For The Service Of Tea Or Coffee During Breakfast.Q.24 What Is Elgin?Ans. Used For The Sherry And For Smaller Version Of Liqueurs.Q.25 What Do You Mean By Paris Goblet?
Ans. Used For Wine ,Water,Juice ,Beers And Cocktails Specially Cobbler And Pina ColadaQ.26 Explain Cocotte Dish?Ans. Earthen Ware Dish ,Eggs Are Cooked And Preserved In The Same Dish.Q.27 What Is Melba Toast?Ans. A Thin Slice 1/8 Inch Of Bread Toasted And Crisp And Golden.Q.28 What Is Gristicks?Ans. A Type Of Hardcrust Italian Bread Stick.Q.29 What Is Demerara ?Ans . It Is A Type Of Sugar Yellowish Brown Crystals.Q.30 Explain Par Stock?Ans. Stock Level For Each Alcoholic Drinks That Should Be Maintained At The Bar Always.Q.31 What Is Lending Table?Ans . A Table On Which Soiled Services Equipment Are Deposited For Wash.Q,32 What Is Denger Zone With Temperature?Ans. The Ideal Temperature Range For Bacteria To Grow Rapidly Is ( 5 To 63 Degree Celcius).Q.33 What Do You Mean By Flambe’?Ans. It Literally Means Flamed. In Flambe’ Preparation Spirits Are Added To The Dish And Ignited.Q.35 What Is Tdh?Ans Menu With Limited Choice At Set Price.Q.36 What Is Rotisserie’?Ans. Type Of Restaurant Serving Roast Meat And Poultry.Q.37 What Is Pension?Ans .A Small Inexpensive Hotel In France.Q.38 Name Two Dish Of Releve Course?Ans, Roast Leg Of Lemb,Irish Stew
Q,39 Name Two International Soup?Ans , Camaro ( Brazil), Minestronne ( Italy).Q,40 .Give Two Example Of Horsdoeuvres?Ans . Oysters,Russian Salad.Q,41 What Is Stilton ?Ans. It Is A Type Of CheeseQ,42 What Is Maderia ?Ans. It Is Fortified Wine?Q.43 What Is Rouille ?Ans A Sauce Made Up Of Garlic ,Red Chillies And Stock.Q.44 What Is Chipolata ?Ans A Very Small Sausage.Q,45 What Is Makhani Gravey?Ans. It Is A Rich Tomato Gravy With Butter And Cream .Q.46 What Is Blinis?Ans, Very Small Thich Panecakes Made From Buckwheat Flour.Q.47 What Is Pate?Ans It Is A Paste Of Mixed Seasoned And Flavoured Meat ,Fish,Liver Etc.Q. 48what Is Tabasco Sauce?Ans. A Spicy Proprietary Sauce Made From Chillies,Vinegar And Spices.Q.49 What Is Bouchee’’?Ans A Small Mouthful Puffpaste Case Filled With Various Fillings.Q.50 What Is Cook Chill?Ans. It Is Chilling Dish To 3 Degree Celcius Immediately After Cooking And Holding Them To 0 To 3Degree Celcius.Q.51 What Is Lean Meat?
Ans . It Is Meat Without Fat.Q.52 What Is Food Cost ?Ans. Amount Spent On Raw Material Used In The Production Of Food Meant For Sales.Q.53 What Is Aperitif?Ans. Alcoholic Beverage Served Before The Meal To Stimulate Appetite.Q,54. What Is Briefing?Ans It Means Giving Instruction Related To The Tasks To Be Performed.Q.55 What Is Liqueur?Ans. A Sweetened And Flavoured Alcoholic Drinks Served As A Digestive At The End Of The Meal.Q,56 What Is American Plan?Ans. It Includes Room Rent Plus Three Major Meals (Breakfast,Lunch,Dinner).Q.57 What Is Danish Pastry?Ans , Flaky East Cake ,Glaced With Ice Or Syrup Garnished With Nuts And Glaced Fruits.Q.58 What Is Muesli?Ans. Mixture Of Breakfast Cereals With Shreadded Nuts And Dry Fruits.Q.59 What Is Skimmed Milk?Ans. Milk With Most Or All Of Its Fat Content Removed.Q.60 Explain The Term Decaffeinated ?Ans. The Is The Coffee Without The Stimulant ,Caffeine.Q.61 What Is Casserole?Ans, These Are The Stews Or Any Moist Dish Cooked Slowly In An Enclosed Dish.Q.62 What Is Tisane?Ans. It Is Type Of Herbal Tea.Q.63 What Is Bulls Eye?Ans . It Is Type Of Egg Preparation Cooked Only One Side,It Is Also Termed As Sunny Side Up.
Q.64 What Is Caper?Ans. It Is Pickled Bud Or Young Berry Of A Mediterranean Shrub Used As Garnish Or Seasoning.Q.65 What Is Scampi?Ans .It Is A Variety Of Prawns.Q.66 What Is Terragon?Ans It Is A Kind Of Herb.Q.67 What Is Chives?Ans,Herb Related To Onion And Garlic Without A Bulb .One Of The Ingredients Of Fine Herbs.Q.68 What Is Sirloin?Ans .Taken From The Upperloin Of The Beef Which Include The Fillet .Used For Steaks.Q.69 What Do You Mean By Earthy?Ans. It Describes Complexities Like Mushrooms,Minerals Or Earth.Q,70 What Is Full Bodied ?Ans, Wine With Rich ,Mouth Filling Textures And Weight On The Palate ,As Opposite To Thin.Q.71 What Is Term Acidity?Ans. It Refers To Natural Acids In Wine ,Gives Balance And Crisp ,Clean Taste.Q.72 What Is Term Dry?Ans. It Means No Sugar Or Sweetness Remaining ,A Fruity Wine Can Ba A Dry.Q,73 What Is Finish?Ans. It Refers To The Final Impression A Wine Makes Ranges From Short To Long Duration.Q.74 What Is Vintage?Ans. It Refers To The Year In Which Grapes Are Harvested And Fermented To Make A Wine.Q.75 What Is Tannin?Ans. It Refers To Drying ,Astringent Texture Generally Associated With Full Bodied Reds.
Ans. It Is Place Set At A Table,For Eg In Restaurant . Q.17 What Is Wine Cooler? Ans. To Hold Ice Shaving To Keep Wine Chilled. Q.18 What Is Wine Cradle? Ans . To Hold Red Wine Bottle? Q.19 Explain Decanter In One Line? Ans.To Decant Red Wine. Q.20 What Is Cosy? Ans. Made Up Of Thick Cloth
Chapter 1 Question 1-1: Question 1-2: Question 1-3: Question 1-4: Question 1-5: Question 1-6: Question 1-7: Question 1-8: Question 1-9: Question 1-10: . QDRO take them into account? . 33 How may the participant’s retirement benefit be div
Types of food environments Community food environment Geographic food access, which refers to the location and accessibility of food outlets Consumer food environment Food availability, food affordability, food quality, and other aspects influencing food choices in retail outlets Organizational food environment Access to food in settings
CLASS 11. CONTENTS Syllabus v-viii Sample Question Papers (Solved) Sample Question Paper - 1 9 - 10 Sample Question Paper - 2 11 - 12 Sample Question Paper - 3 13 - 14 Sample Question Paper - 4 15 - 16 Sample Question Paper - 5 17 - 18
GCSE (91) edia Studies C 2019 Contents Introduction 3 Question 1 4 Question 2 6 Question 3 9 Question 4 13 Question 5 14 Question 6 16 Question 7 17 Question 8 18 Question 9 20 Would you prefer a Word version? Did you know that you can save this pdf as a Word file using Acrobat Pr
Food Fraud and "Economically Motivated Adulteration" of Food and Food Ingredients Congressional Research Service 1 Background Food fraud, or the act of defrauding buyers of food and food ingredients for economic gain— whether they be consumers or food manufacturers, retailers, and importers—has vexed the food industry throughout history.
CAPE Management of Business Specimen Papers: Unit 1 Paper 01 60 Unit 1 Paper 02 68 Unit 1 Paper 03/2 74 Unit 2 Paper 01 78 Unit 2 Paper 02 86 Unit 2 Paper 03/2 90 CAPE Management of Business Mark Schemes: Unit 1 Paper 01 93 Unit 1 Paper 02 95 Unit 1 Paper 03/2 110 Unit 2 Paper 01 117 Unit 2 Paper 02 119 Unit 2 Paper 03/2 134
Question 6 : Ethyl Pentanoate is an ester. Esters are used for flavouring. Question 7 : Question 8 : H sub 2 /sub SO sub 4 /sub math pH - \log_{10} \left ( 2 \times 0.1 \right ) 0.69897 /math Question 9 : Question 1 0 : Question 1 1 : AAS is used to detect concentrations of ''metal'' ions. Questio n 1 2 : Question 1 3 : Question 1 4 :
Apr 07, 2020 · Food Webs and Food Chains Worksheet 1 Look at this food chain. lettuce greenfly ladybird thrush cat a What does the arrow mean in a food chain? b Name the producer in the food chain c Name the third trophic level in the food chain. d Name the tertiary consumer in the food chain. e What is the ultimate source of energy that drives the food chain?
