Admission Assessment Test S.No 4 For Working Chefs Leave a Comment / By citmsorg / February 26, 2025 Welcome to your Admission Assessment Test S.No 4 For Working Chefs Full Name Email Contact Number What is beurre manie ? Brown butter Molten butter Ceramed butter None of teh above None To hard boil a ducks egg - how long should you cook in boiling water 20 minutes 15 minutes 10 Minutes 12 minutes None Which one is not a type of sugar ? Sucrose Matlose Lactose Glucose Fructose Rictose None Simmering is above boiling temperature .... True or false? True False None How long does it take to make a hardboiled egg if you put it in boiling water? 10 minutes 12 minutes 15 minutes 20 minutes None Coarsely cut root vegetable is also called as Paysanne Mirepoix Macedoine Brunnoise None None Stiffly beaten egg white is known as _______ Cream Meringue Bavaroise Panada None Which country is not a part of oriental cuisine? Japan Srilanka China Indonesia None Clarified butter is also known as _________ Ghee Beurre manie C White butter None What is palette knife used for? Scraping creaming Paring Peeling None What is the ideal temperature for storing raw food provisions? Below 10 degrees Below 4 degrees below 0 degrees Below minus 18 degrees None What is baker's custard made of Mixture of Milk egg & sugar Lemon , Milk & Egg mixture Egg & Sugar Cream, Honey & Egg None Perishable food items should be stored at what temperature ? Below 10 degree celsius Below 18 degree centigrade Below minus 10 degrees Below 22 degree centigrade None Coriander leaves are also called as. Cilantro Coriander Micro Greens Dhania None Which one is not an International Chain Hotel brands. Pride group Hyatt Mariott Holiday inn None The top peeling of the skin of any citrus fruit is called ...... Cover Rind Peel Zest None Germinated grains have the following sugar...... Maltose fructose Sucrose Dextrose None A lid must be used while stewing ---- True / False True False None Cooking method used for making roti is ______ Sauteing Broiling Roasting Grilling None A bundle of herbs used for flavouring stocks is called __________ Herbal concoction Bouquet Garni Floral bunch Aromatic shrub None ________cheese is used for Pizza Toppings. Gorgonzole Cheddar Parmesean Brie None Tartare sauce is a derivative of _____ sauce Mayonnaise Sauce Veloute Souce Tomato Sauce Hollandaise sauce None What is the E-coli? Bacteria Fungus Moulds Yeast None What is "Croutons" ? Fried Bread crumb Roasted bread crumb Deep fried Bread cubes Crumbled bread crust None One table spoon of sugar would be approximately how many grams 5 gm 10 gm 15 gm 20 gm None 1. What is 15% of 60? 6 9 12 15 None Water turns to ice at the following temperature - ? 0 degrees minus 4 degrees 4 degrees 2 degrees None What type of sugar is present in fruits? A B C D None What is stock? A B C D None Time's upTime is Up! Post navigation ← Previous QuizNext Quiz → Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment * Name* Email* Website Save my name, email, and website in this browser for the next time I comment.
