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

Chef’s Skill Assessment Test

Published by Rakesh Gupta on

Welcome to your %Chef's Skill Assessment %

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1. 
Compound butter is ..........

2. 
A bundle of herbs used for flavouring stocks is called __________

3. 
________cheese is used for Pizza Toppings.

4. 

What is stock?

5. 

What is food?

6. 

Name Five renowned chefs.

7. 
Pastry is prepared using ....?

8. 

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

9. 
Stiffly beaten egg white is known as _______

10. 
Which is not a product of Milk...?

11. 

Name five continental herbs .

12. 
Simmering is above boiling temperature .... True or false ?

13. 
Lactose sugar is present in

14. 
What is Truffles ?

15. 
What type of sugar is present in fruits?

16. 
How long does it take to make a hard boiled boiled egg if you put it in boiling water?

17. 
Tandoor is a type of .........

18. 
What is palette knife used for ?

19. 
On Continuous cooking of sugar, it turns brown .... and is called ___

20. 
One ounce is approximately how many grams...

21. 
Name three type of sugar

22. 
What is the E-coli ?

23. 
Clarified butter is also known as _________

24. 

25. 
Partie system means

26. 
"Bulls eye " means a dish made of ________

27. 

Name 5 International Chain Hotel brands.

28. 

Write the hierarchy structure of a medium size hotel kitchen.

29. 
Non Porous Bacteria gets killed at what temperature ?

30. 
What is the ideal temperature for storing raw food provisions?

31. 
Flaky pastry is made of .........

32. 
Macroons are prepared using ______

33. 
The top peeling of the skin of any citrus fruit is called ......

34. 
Which country is not a part of oriental cuisine ?

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

35. 
What is baker's custard ?

36. 
WHAT DO YOU UNDERSTAND BY CULINARY STUDIES ?

WHAT DO YOU UNDERSTAND BY CULINARY STUDIES ?

37. 
Full form of LPG is .....

38. 
Storing temperature for meat is _____________

39. 
Coriander leaves are also called as

40. 
Coarsely cut root vegetable is also called as

41. 
A lid must be used while stewing ---- True / False

42. 
Which sauce is also called cold butter sauce ?

43. 
What is beurre manie ?

44. 
Cooking method used for making roti is ______

45. 
Perishable food items should be stored at what temperature

46. 
What is paring knife primarily used for ?

47. 
cubes of bread deep fried and used for garnish is called ........

48. 
Which product is not steamed ?

49. 
Germinated grains have the following sugar......

50. 
Tartare sauce is a derivative of _____ sauce

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