Question Bank For First Year BHMCT PDF

**QUESTION BANK FOR FIRST YEAR BHMCT** 1. **EXPLAIN THE TERM'S** 1. **Zarda 46. Marjoram 91. Steam Jacket** 2. **Quaburga 47. Five Triangle 92. Brista** 3. **Rista 48. Continental Cuisine 93. Parathas** 4. **Wark 49. Creaming 94. Gajar Halwa** 5. **Dum 50. First Aid 95. Nilgiri Korma**...

**QUESTION BANK FOR FIRST YEAR BHMCT** 1. **EXPLAIN THE TERM'S** 1. **Zarda 46. Marjoram 91. Steam Jacket** 2. **Quaburga 47. Five Triangle 92. Brista** 3. **Rista 48. Continental Cuisine 93. Parathas** 4. **Wark 49. Creaming 94. Gajar Halwa** 5. **Dum 50. First Aid 95. Nilgiri Korma** 6. **Phirnee 51. Lard 96. Herbs** 7. **Khoa 52. Cereals 97. Spices** 8. **Baghar 53. Condiments 98. Tadka** 9. **Paring 54. Hygiene 99. Evaporation** 10. **Steeping 55. Cream 100. Bhujia** 11. **Marination 56. Grating 101. Payasam** 12. **Blanching 57. Pulveriser 102. Rabri** 13. **Korma 58. Suet 103. Fooghat** 14. **Yakhni 59. Blending 104. Mincing** 15. **Chinois 60. Pressure Frying 105. Bain- Marie** 16. **Brunnoise 61. Induction 106. Butter milk** 17. **Julienne 62. Flaky 107. Chlorophyll** 18. **Tempering 63. Safety Shoes 108. Ghee** 19. **Rubbing in 64. Microwave 109. Garam Masala** 20. **Rendering of Fat 65. Stilton 110. Gluten** 21. **Kneading 66. Pressed Rice 111. Whisk** 22. **Shrikhand 67. Hard Crack 112. Barbecue** 23. **Biryani 68. Kaffir Leaves 113. Peeler** 24. **Kofta 69. Spit Roasting 114. Rolling Pin** 25. **Idli 70. Convection 115. Butter Milk** 26. **Uppama 71. Soggy 116. lassi** 27. **Bonda 72. First Aid Box 117. Curry** 28. **Raita 73. Sous Chef 118. Paring Knife** 29. **Basundi 74. Parmesan 119. Durum** 30. **Radiation 75. Wet Grinder 220. Brown Sugar** 31. **Crumbly 76. Dalia 221. Paysanne** 32. **Pot Roasting 77. Colander 222. Tandoor** 33. **Type of B fire 78. Molasses 223. Recipe** 34. **Scald 79. Palette Knife** 35. **Gouda 80. Whey** 36. **Chef-de-partie 81. Thawing** 37. **Salamander 82. Vindaloo** 38. **Soft ball 83. Emulsification** 39. **Puffed Rice 84. Mashing** 40. **Hydrogenation 85. Rasgulla** 41. **Calor Gas 86. Poori** 42. **Rennet 87. Kadhai Gravy** 43. **Pan-Asia 88. Onion Gravy** 44. **Dcp 89. Tomato Gravy** 45. **Commis 90. Green Gravy** 2. **NAME THE EQUIVALENT'S** 1. **Ragi 21. Aubergine** 2. **Rajma 22. Colocasia roots** 3. **Millet 23. Jack fruit** 4. **Asafetida 24. Lotus steam** 5. **Amaranth 25. Bengal gram** 6. **Sago 26. Caraway Seeds** 7. **Turnip 27. Nigella** 8. **Shelgham 28. Onion seeds** 9. **Fenugreek leaves 29. Carom Seeds** 10. **Cluster bean's 30. Vinegar** 11. **Dill** 12. **Chick pies** 13. **Celery** 14. **Plantain** 15. **Mace** 16. **Red lentil** 17. **Beetroot** 18. **Mustard leaves** 19. **Lady finger** 20. **Sorghum** 3. **GIVE EXAMPLES (TWO EACH)** 1. **Condiment's** 2. **Artificial Sweetener** 3. **Cream** 4. **Animal fat** 5. **Hand tools** 6. **Seasonings** 7. **Fat** 8. **Maize bi product** 9. **Hard cheese** 10. **Processing equipment's** 11. **Spices** 12. **Oil** 13. **Wheat bi product** 14. **Holding equipment's** 15. **Soft cheese** 16. **Herbs** 17. **Milk** 18. **Rice bi product** 19. **Preparation equipment's** 20. **Pulses** 4. **Explain any five aims and objective of cooking** 5. **How will you retain vitamins and minerals while cooking** 6. **Enlist any five aspects of care and maintenance for electric equipment's** 7. **Explain the use of condiment's and seasoning in western and Indian cookery** 8. **Write any five duties of sous chef** 9. **Enlist various types of fuel used in kitchen and give advantages and disadvantages of any one fuel** 10. **Write any ten points related to personal hygiene that needs to follow in kitchen** 11. **Write in brief any five criteria's while selecting commercial kitchen equipment's** 12. **Differentiate between Herb's and Spices. Give four examples of each** 13. **List any four characteristics of continental cuisine** 14. **Differentiate between Cereal's and Pulses. Write any two catering uses of each** 15. **Write any three methods of Heat transfer** 16. **List duties and responsibilities of Executive chef of hotel** 17. **Write in brief about any five methods of mixing food** 18. **Classify kitchen equipment's with examples and write in brief about maintenance of refrigerator** 19. **What is hydrogenation of fat? List the different types of fats and oils used in cooking** 20. **What are precautions taken for enhancing and retaining colour of green leafy vegetables while cooking** 21. **Draw the wheat diagram and label it** 22. **Draw classical kitchen brigade for star hotel and write the duties of Executive chef** 23. **Define herbs and spices. Explain any two herbs in detail** 24. **Write down three advantages and three dis-advantages of electricity as a fuel in kitchen** 25. **Explain the importance of kitchen uniform** 26. **Write down the evolution of modern cookery** 27. **Explain any two desirables texture with example** 28. **Differentiate between Boiling and Frying (5 points each)** 29. **Differentiate between Baking and Stewing (5 points each)** 30. **Name the colour pigments found in the food and state the effect of heat on it** 31. **Explain the importance of liaisoning of kitchen with a. Banquet booking b. Room division** 32. **Explain the importance of first aid** 33. **Classify kitchen equipment's by it made of use with examples** 34. **Write three advantages and three dis-advantages of gas as fuel in kitchen** 35. **Discuss any five techniques used in preparation of food** 36. **List five duties of Executive chef** 37. **Describe the various types of milk available in market** 38. **Describe the classification of moist cooking methods** 39. **Discuss the effect of heat on proteins and colour pigments** 40. **Write down the care and maintenance of Kitchen Gas Range** 41. **Explain the various attributes of culinary professional** 42. **State six rules to be observed for frying** 43. **List and explain five types of fuels used in kitchen** 44. **Discuss any two types of accidents commonly occurred in kitchen and give preventive measure for the same** 45. **Write five attributes of a Commis I and briefly discuss** 46. **List and explain two desirable and two undesirable textures found in food products with suitable examples** 47. **Give any four criteria for selecting a microwave oven** 48. **Briefly explain co-ordination with a. F&B service b. House Keeping c. Finance dept** 49. **List any two advantage of copper metal used in kitchen** 50. **Briefly explain two kitchen tools and two food holding equipment's** 51. **Name four variety of Rice and four variety Dal** 52. **Explain advantages and dis-advantages of Aluminum and Brass in kitchen** 53. **State two difference between Homogenized milk and Pasteurized milk** 54. **Give colour pigments present in following veg** a. **Broccoli b. Beetroot c. Cauliflower d. Carrot** 55. **Four responsibilities of Larder chef** 56. **Explain in details cheese making process** 57. **Name four types of Pulses and four types of Beans** 58. **What procedure do you follow in case of the following accidents** a. **Burns b. Fall** 59. **Discuss the effect of heat on** a. **Sugar b. Protein c. protein d. Vitamins 5. Colour pigments** 60. **Explain the different stages in cooking of Sugar**