MPSC Forest Service Question paper set 4

1.The restaurraant that mainly serves snacks and beverages 24 hours a day in a star hotel:

A) Coffee Shop
B) Chinese restaurant
C) Bar
D) Night Club

Ans:- A) Coffee Shop

2. The following is a type of welfare catering where profit is not a motive:

A) Stand alone restaurant
B) Coffee shop
C) Bar
D) Old age home

Ans:- D) Old age home

3. Name the road side food stall specialising in Punjabi cuisine and Tandoor cooking.

A) Dhaba
B) Coffee shop
C) Bar
D) Club

Ans:- A) Dhaba

4. The following is a type of Transport catering:

A) Stand alone resturant
B) Railway catering
C) Bar
D) Old age home

Ans:- B) Railway catering

5. The person serving in a cafe or resturent is called as:

A) Pilot
B) Patient
C) Waiter
D) Driver

Ans:- C) Waiter

6. The traditional onam sadhya is always served in:

A) Banana Leaf
B) China Plate
C) Silver Plate
D) Plastic Plate

Ans:- A) Banana Leaf

7. Name the palce where all alcoholic beverages (brandy, whiskey) are served:

A) Milk bar
B) Tea Shop
C) Bar
D) Old age home

Ans:- C) Bar

8. A formal meal, followed by speeches : it also means function catering:

A) Banquet
B) Tea Shop
C) Bar
D) Ice cream parlour

Ans:- A) Banquet

9. A person who specially serves wines and has extensive knowledge in food and wine paring.

A) Sommelier
B) Trainees
C) Barista
D) Cashier

Ans:- A) Sommelier

10. The other name for Side board is:

A) Stool
B) Bar Stool
C) Dummy waiter
D) Dinning table

Ans:- C) Dummy waiter

11. The other name for dinner plate, meat plate or joint plate is:

A) Soup plate
B) Saucer
C) Bread and butter plate
D) Full plate

Ans:- D) Full plate

12. The size of a full plate is:

A) 6 inches
B) 2 inches
C) 10 inches
D) 10 feet

Ans:- C) 10 inches

13. The soup bowl is used for serving:

A) Soups, Breakfast cereals
B) Brandy
C) Tea
D) Fish

Ans:- A) Soups, Breakfast cereals

14. The Teavup and Saucer is used for serving:

A) Coffee and tea beverages
B) Juices
C) Milk shakes
D) Soup

Ans:- A) Coffee and tea beverages

15. The glass used for serving water is:

A) Beer mug
B) Whiskey glass
C) High ball glass
D) Brandy Baloon

Ans:- C) High ball glass

16. The Pot wash area in the restaurant is also called as:

A) Scullery
B) Bar
C) Pantry
D) Longue area

Ans:- A) Scullery

17. The Place for storing wine is called as:

A) Scullery
B) Kitchen
C) Cellar
D) Longue area

Ans:- C) Cellar

18. The accompaniment for tomato soup is:

A) Cheese
B) Fruits
C) Croutons
D) Nuts

Ans:- C) Croutons

19. The accompaniment for Pasta:

A) Parmesan Cheese
B) Fruits
c) Croutons
D) Nuts

Ans:- A) Parmesan Cheese

20. The accompaniments for Idli is:

A) Cheese
B) Nuts
C) Sambar and chutney
D) Fruits

Ans:- C) Sambar and chutney

21. The accompaniment for Tandoori chicken is:

A) Cheese
B) Fruits
C) Croutons
D) Mint chutney and sliced onions

Ans:- D) Mint chutney and sliced onions

22. The accompaniment for Poories is:

A) Cheese
B) Fruits
C) Potato Masala
D) Mint chutney

Ans:- C) Potato Masala

23. The correct accompaniment for Puttu is

A) Kadala curry
B) Fruits
C) Croutons
D) Dal powder

Ans:- A) Kadala curry

24. The correct accompaniment for Appam is:

A) Tomato sauce
B) Mint chutney
C) Dhal powder (podi)
D) Vegetable stew

Ans:- D) Vegetable stew

25. The correct accompaniment for Vanilla ice creams is:

A) Cheese
B) Fruits
C) Croutons
D) Chocolate sauce and caramel nuts

Ans:- D) Chocolate sauce and caramel nuts

26. The cotrrect accompaniment for biryani (mutton/chicken/egg/veg) is:

A) Tomato
B) Onions
C) Raita nad bagara baingan (brinjal)
D) Tomato ketchup

Ans:- C) Raita nad bagara baingan (brinjal)

27. The pav bhaji is made is:

A) Cheese
B) Fruits
C) Potato bhaji and Pav Bun
D) Chocolate sauce and caramel nuts

Ans:- C) Potato bhaji and Pav Bun

28. The north Indian snack item is:3

A) Sausages
B) Coffee
C) Kachoori
D) Peas Pulao

Ans:- C) Kachoori

29. The south Indian snack item is:

A) Bread Toast
B) Lays Chips
C) Sambar rice
D) Masala vada

Ans:- D) Masala vada

30. The vegetable pakoras are served with:

A) Toast
B) Fruits
C) Curd rice
D) Chutney, Tomato ketchup

Ans:- D) Chutney, Tomato ketchup

31. The parathas are usually served with :

A) Vegetable khorma
B) Friuts
C) Cheese
D) Toast

Ans:- A) Vegetable khorma

32. The popular bar snack item is:

A) Sambar rice
B) Curd rice
C) Roasted nuts and wafers
D) Boiled Tapioca

Ans:- C) Roasted nuts and wafers

33. Choose the karnataka state rice dish in the following:

A) Bise bela bath
B) Poa
C) Sev
D) Bhael

Ans:- A) Bise bela bath

34. The curd rice is usually served with:

A) Pickle and chips
B) Ripe mangoes
C) Aloo bonda
D) Sugar syrup

Ans:- A) Pickle and chips

35.The Dosa should be served with :

A) Fish
B) Fruits
C) Sambar and chutney
D) Tomato ketchup

Ans:- C) Sambar and chutney

36. Tea should be served in a :

A) Mud pot
B) Glass
C) Soup bowl
D) Teacup and saucer

Ans:- D) Teacup and saucer

37. The coffee seed variety flavoured by the rain in south India:

A) Coffee machiato
B) Fruits flavour coffee
C) Orange Pekoe
D) Monsoon Malabar AA

Ans:- D) Monsoon Malabar AA

38. The Lrish coffee is coffee with

A) Irish Whiskey
B) Rum
C) Brandy
D) Gin

Ans:- A) Irish Whiskey

39. Espresso coffee with foamy milk and dusted with cocoa powder:

A) Espresso
B) Barrista
C) Cappuccino
D) White coffee

Ans:- C) Cappuccino

40. The vacuum infusion methode of making coffee is called as:

A) Cona coffee
B) Indian coffee
C) Instant coffee
D) Irish coffee

Ans:- A) Cona coffee

41. It is blend of both Darjeeling and China tea flavoured with Bergamot orange:

A) Oaty tea
B) Ceylon
C) Earl grey Tea
D) Rose tea

Ans:- C) Earl grey Tea

42. It is a herbal infusions or fruits flavoured tea:

A) Kolugumalai tea
B) Munnar tea
C) Earl grey tea
D) Tisanes

Ans:- D) Tisanes

43. Give the flavour and colour of Grenadine sugar syrup:

A) Blackcurrant/Purple
B) Almond/White
C) Pomegranate/Red
D) Chocolate/Brown

Ans:- C) Pomegranate/Red

44. Alcoholic beverage obtained by fermenting hiney and water

A) Gin
B) Cider
C) Perry
D) Mead

Ans:- D) Mead

45.Alcoholic beverage obtained by fermenting Freshly gathered grapes:

A) Wine
B) Fruits beer
C) Perry
D) Mead

Ans:- A) Wine

46.Sweetened and flavoured spirits with high alcoholic contents are:

A) Wine
B) Beer
C) Liqueqrs
D) Mead

Ans:- C) Liqueqrs

47. Alcoholic beverage obtained from fermented sap of plam tree in kerala:

A) Wine
B) Beer
C) Liqueqrs
D) Toddy

Ans:- D) Toddy

48. It is a brewed and fermented drink made from rice in Japan:

A) Sake
B) Mead
C) Wine
D) Toddy

Ans:- A) Sake

49. Mexican Liquor, distilled from fermented juice of blue green agave:

A) Sake
B) meaad
C) Wine
D) Tequila

Ans:- D) Tequila

50. It is a spirit distilled from Grapes (wine):

A) Rum
B) GIn
C) Brandy
D) Tequila

Ans:- A) Rum