PSC Vocational Teacher Catering and Resturant Management Solved Paper – Part 2

PSC Vocational Teacher Catering and Resturant Management Solved Paper – Part 2

Question 26:-Vienna is the capital of A:-Australia B:-Austria C:-Canada D:-Poland Correct Answer:- Option-B Question 27:-Currency of Japan is A:-Lira B:-Yen C:-Rial D:-Euro Correct Answer:- Option-B Question 28:-Jim corbett national park is situated in the state A:-Assam B:-Uttarakhand C:-Haryana D:-West Bengal Correct Answer:- Option-B Question 29:-The position Floor supervisor is associated with which department of a Hotel A:-Kitchen B:-F&B Service C:-Housekeeping D:-Front Office Correct Answer:- Option-C Question 30:-Which one is the primary colour A:-Purple B:-Orange C:-Red D:-Green Correct Answer:- Option-C Question 31:-The room in which no guest has slept last night and not occupied yet is A:-Vacated B:-Occupied C:-Vacant D:-Stayover Correct Answer:- Option-C Question 32:-Turn-down service is carried out in the A:-Morning B:-Midnight C:-Evening D:-Afternoon Correct Answer:- Option-C Question 33:-A service provided on the special request of a guest after the guestroom has already been serviced is called A:-Turn down service B:-B&B Service C:-Room Service D:-Second Service Correct Answer:- Option-D Question 34:-pH value of water is A:-11 B:-10 C:-8 D:-7 Correct Answer:- Option-D Question 35:-Commis de rang means A:-Head Waiter B:-Apprentice C:-Station waiter D:-Waiter Correct Answer:- Option-D Question 36:-Pre plated service is also known as A:-French Service B:-English Service C:-Family Service D:-American Service Correct Answer:- Option-D Question 37:-The French term ‘Vin’ means A:-Wine B:-Spirit C:-Beer D:-Water Correct Answer:- Option-A Question 38:-Cooking by moist heat is called A:-Steaming B:-Braising C:-Poaching D:-Stewing Correct Answer:- Option-A Question 39:-The origin of Minestrone soup is from A:-Italy B:-France C:-Germany D:-England Correct Answer:- Option-A Question 40:-The meaning of Potage is A:-Soup B:-Fish C:-Egg D:-Pasta Correct Answer:- Option-A Question 41:-Apple sauce is the accompaniment of A:-Roast Mutton B:-Roast Pork C:-Roast Beef D:-Boiled Mutton Correct Answer:- Option-B Question 42:-Cold lobster goes well with A:-Hollandaise B:-Mayonnaise C:-Tomato sauce D:-Tarter Correct Answer:- Option-B Question 43:-The soft cheese Camembert is from which country A:-Holland B:-France C:-England D:-Germany Correct Answer:- Option-B Question 44:-The spirit base of cointreau is A:-Whisky B:-Brandy C:-Rum D:-Kirsch Correct Answer:- Option-B Question 45:-The base of the spirit Calvados is A:-Barley B:-Wine C:-Cider D:-Molasses Correct Answer:- Option-C Question 46:-How many Oysters are served per portion A:-4 B:-8 C:-6 D:-10 Correct Answer:- Option-C Question 47:-Chipolata is served with A:-Roast Duck B:-Roast Pork C:-Roast Turkey D:-Roast Chicken Correct Answer:- Option-C Question 48:-The term doria refers to A:-Onion B:-Cauliflower C:-Cucumber D:-Melon Correct Answer:- Option-C Question 49:- The country from which Zakuski originated is A:-Poland B:-Japan C:-France D:-Russia Correct Answer:- Option-D Question 50:-Deboned long flat fish without the skin is called A:-Paupiette B:-Supreme C:-Darne D:-Fillet Correct Answer:- Option-D PSC Vocational Teacher Catering and Resturant Management Solved Paper – Part 1 PSC Vocational Teacher Catering and Resturant Management Solved Paper – Part 2 PSC Vocational Teacher Catering and Resturant Management Solved Paper – Part 3 PSC Vocational Teacher Catering and Resturant Management Solved Paper – Part 4