We Care For Your Career More Than You Do. Hospitality / Hotel Management Gurukul in Durgapur – Since 1996

Chef’s Skill Assessment for Cuisine Certification Program

This test is 30 minute duration.

Questions come in random sequence

Some are MCQ type. Just put a tick mark

Some may be one word , one line or a few line answer. You can type in your response.

Some questions are true false – just type in True or false in the answer column.

Welcome to your %Chef's Skill Assessment %

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1. 
What is beurre manie ?

2. 
Clarified butter is also known as _________

3. 
"Bulls eye " means a dish made of ________

4. 
What is the ideal temperature for storing raw food provisions?

5. 

What is stock?

6. 
cubes of bread deep fried and used for garnish is called ........

7. 

What is food?

8. 
Which sauce is also called cold butter sauce ?

9. 

Name Five renowned chefs.

10. 

Name 5 International Chain Hotel brands.

11. 
Which country is not a part of oriental cuisine ?

Name a five countries whose cuisines can be termed as oriental cuisine?

12. 
Coriander leaves are also called as

13. 
Simmering is above boiling temperature .... True or false ?

14. 
Tartare sauce is a derivative of _____ sauce

15. 
What is the E-coli ?

16. 
What is paring knife primarily used for ?

17. 
On Continuous cooking of sugar, it turns brown .... and is called ___

18. 
Compound butter is ..........

19. 
What type of sugar is present in fruits?

20. 
What is baker's custard ?

21. 
Full form of LPG is .....

22. 
Flaky pastry is made of .........

23. 
Cooking method used for making roti is ______

24. 
Perishable food items should be stored at what temperature

25. 

Name five continental herbs .

26. 
Stiffly beaten egg white is known as _______

27. 
Macroons are prepared using ______

28. 
Partie system means

29. 

List the points of personal hygiene to be maintained by a food production staff.

30. 
Name three type of sugar

31. 
Which is not a product of Milk...?

32. 
Pastry is prepared using ....?

33. 
Lactose sugar is present in

34. 
Which product is not steamed ?

35. 
One ounce is approximately how many grams...

36. 
Germinated grains have the following sugar......

37. 
Non Porous Bacteria gets killed at what temperature ?

38. 
Coarsely cut root vegetable is also called as

39. 
Tandoor is a type of .........

40. 

Write the hierarchy structure of a medium size hotel kitchen.

41. 
________cheese is used for Pizza Toppings.

42. 
Storing temperature for meat is _____________

43. 
How long does it take to make a hard boiled boiled egg if you put it in boiling water?

44. 
A bundle of herbs used for flavouring stocks is called __________

45. 
What is Truffles ?

46. 
A lid must be used while stewing ---- True / False

47. 
The top peeling of the skin of any citrus fruit is called ......

48. 
What is palette knife used for ?

49. 

50. 
WHAT DO YOU UNDERSTAND BY CULINARY STUDIES ?

WHAT DO YOU UNDERSTAND BY CULINARY STUDIES ?