PSC Vocational Teacher Catering and Resturant Management Solved Paper – Part 4

PSC Vocational Teacher Catering and Resturant Management Solved Paper – Part 4

Question 76:-The Chemical name of Javelle water is A:-Hydrogen peroxide B:-Sodium hypochlorite C:-Sodium Perborate D:-Sodium Hydrosulphite Correct Answer:- Option-B Question 77:-The Chemical name of Washing soda is A:-Ammonium Chloride B:-Sodium Tetraborate C:-Sodium Carbonate D:-Ammonium Hydroxide Correct Answer:- Option-C Question 78:-A set of rooms out of which one is bedroom and other is living room is A:-Double Room B:-Studio Room C:-Suite Room D:-Lanai Room Correct Answer:- Option-C Question 79:-Normal room rate of a hotel is A:-Commercial Rate B:-Package Rate C:-Rack Rate D:-Volume Rate Correct Answer:- Option-C Question 80:-A special rate applicable to children is A:-Family Rate B:-Crew Rate C:-Crib Rate D:-Package Rate Correct Answer:- Option-C Question 81:-The maximum credit limit a hotel allows to a guest is known as A:-Roof Limit B:-Advance Limit C:-Paid Out limit D:-Floor Limit Correct Answer:- Option-D Question 82:-Poissons course is followed by which course in classic menu sequence A:-Potage B:-Oeuf C:-Sorbet D:-Entrees Correct Answer:- Option-D Question 83:-Espresso Coffee method was originated in A:-England B:-France C:-Germany D:-Italy Correct Answer:- Option-D Question 84:-The spirit base of Bloody Mary cocktail is A:-Rum B:-Whiskey C:-Brandy D:-Vodka Correct Answer:- Option-D Question 85:-The term Seco on Spanish wine means A:-Dry B:-Medium Dry C:-Medium Sweet D:-Sweet Correct Answer:- Option-A Question 86:-The term Reserva on Spanish red wine bottle label means it is aged for a minimum period of A:-12 months B:-6 months C:-24 months D:-36 months Correct Answer:- Option-A Question 87:-The main ingredient in the preparation of Bouillabaisse is A:-Fish B:-Beef C:-Pork D:-Egg Correct Answer:- Option-A Question 88:-Sommelier is responsible for the service of A:-Wine B:-Soup C:-Dessert D:-Egg Correct Answer:- Option-A Question 89:-The appropriate glass for sherry is A:-Brandy Balloon B:-Elign C:-Tulip D:-Highball Correct Answer:- Option-B Question 90:-Stilton is a type of A:-Vegetable B:-Cheese C:-Fish D:-Game Correct Answer:- Option-B Question 91:-Tartare sauce is derived from A:-Hollandaise B:-Mayonnaise C:-Tomato Sauce D:-Veloute Sauce Correct Answer:- Option-B Question 92:-Trancheur is responsible for A:-Pest Control B:-Carving C:-Pot washing D:-Soup Service Correct Answer:- Option-B Question 93:-Banquet means: A:-Welfare Catering B:-Transport Catering C:-Function Catering D:-Institutional Catering Correct Answer:- Option-C Question 94:-The minimum space between two sprigs should be A:-2 feet B:-3 feet C:-6 feet D:-4 feet Correct Answer:- Option-C Question 95:-Zubrowka is type of A:-Spice B:-Fruit C:-Grass D:-Nut Correct Answer:- Option-C Question 96:-Gin is the national drink of A:-Russia B:-Holland C:-England D:-Canada Correct Answer:- Option-C Question 97:-Accompaniment for Prawn cocktail is A:-Mint Sauce B:-Roasted Gravy C:-Red Currant Jelly D:-Brown Bread and Butter Correct Answer:- Option-D Question 98:-The combined method of both roasting and stewing is A:-Poaching B:-Grilling C:-Frying D:-Braising Correct Answer:- Option-D Question 99:-Chicken consommé thickened with tapioca garnished with juliennes of chicken, quenelles and shredded lettuce A:-Carmen B:-Colbert C:-Bretonne D:-Alexandra Correct Answer:- Option-D Question 100:-The origin of Gazpacho soup is from A:-Hungry B:-Poland C:-France D:-Spain 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