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    Assessment.docxNSDA -3 -Ans

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    Assessment.docxNSDA -3 -Ans

    Uploaded by

    lihiqowo
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    27 views4 pages

    Assessment.docxNSDA -3 -Ans

    Uploaded by

    lihiqowo

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Assessment-3

    Sylhet Technical Training Center, Alampur, Sylhet


    Trade : Cooking, BNQF NSDA Level -3 F&B Production
    Name : Class roll :

    Batch : Date:

    1. What is stock?
    Ans: Stock is a flavoring liquid which is made from water, aromatic vegetables, bouquet garni
    and meat or fish bones. It is a foundation liquid of many dishes such as soups, sauces, stews,
    curries etc.
    2. Mention ten cooking methods.
    Ans: 1. Boiling 2. Steaming 3. Poaching 4. Braising 5. Stewing 6. Baking 7.Roasting 8. Frying
    9. Grilling 10. Blanching

    3. What’s the important of dressing salad?


    Ans: Enhance taste, texture, and food looks valuable.

    4. Write 4 Fruit Vegetables name


    Ans: Tomato, Eggplant, cucumber, capsicum

    5. What personal protective equipment should be used in kitchen?


    Ans: Apron, chef jacket, hair net, musk, shoe with leather sole

    6. Name 5 basic vegetable cutting method?


    Ans: Julienne,Brunnaise Jardinière, Paysanne, Mirepoix, Macedoine

    7. What is Cross-Contamination?
    Ans: Transfer of microorganisms from one surface of food to another surface of food.

    Page | 1 Md. Zakir Hossain, Catering Trade, Sylhet TTC


    8. What is hazard?
    Ans: Hazard is a potential source of harm. It can be caused of risk in the workplace

    9. What are the three main dressing?


    Ans: Cream, mayonnaise, mustard oil.

    10. Why hygiene is important in cooking area?


    Ans: To prevent food from cross-contamination and ensure food safety hygiene

    11. What are the thickening agents used in Cooking?


    Ans: Flour, Corn starch, potato starch, Gelatin, Arrowroot, Fresh Cream. Blood, egg yolk,
    Liaison
    12. The person responsible for all kinds of sauces is called?
    Ans: .Saucier chef
    13. What are the different types of tourism?
    Ans: .1. Eco tourism, 2.Culinary tourism 3.Abroad / foreign tourism 4. Business tourism 6. Local
    tourism
    14. Which type of vegetable is onion and garlic?
    Ans: Bulb vegetables

    15. Name of 5 Indian dishes/ cuisine?


    Ans: 1. Chicken masala 2. Chicken tikka 3. Tikka kebab 4.Dosa 5. Hyderabad dump biryani

    16. Write down the types of storage?


    Ans: . Dry storage, chiller storage, freezer storage
    17. What are Utensils and Equipment?
    Ans: Utensils: All types of vessel
    Equipment: All types of heavy items and machineries

    Page | 2 Md. Zakir Hossain, Catering Trade, Sylhet TTC


    18. How do we carry the knife in busy area?
    Ans: Pointed downward away from body.

    19. When hand wash is important?


    Ans: Before starting prepare food.

    20. How long we can store Stock?


    Ans: Refrigerated for 3 – 4 days and frozen for 2 – 3 months

    21. Mulligatawny soup origin


    Ans: Indian.

    22. Types of salad dressing


    Ans: Vinaigrette, Yogurt, mayonnaise, sour cream, mustered oil.

    23. Parts of salad


    Ans: Four part of salad dressing
    Base, Body, Dressing, Garnish

    24. How many types of stock in cooking?


    Ans: .Four types of stock
    1. White stock 2.Brown stock 3. Fish stock 4. Vegetables stock
    25. Chopping Board and uses
    Ans: Red chopping board: Raw meat
    Blue chopping board: Raw fish and seafood’s
    Yellow chopping board: Poultry
    Green chopping board: Vegetables and fruits
    Brown chopping board: Cooked meat
    White chopping board: Bread and dairy products

    Page | 3 Md. Zakir Hossain, Catering Trade, Sylhet TTC


    26. Write 8 Thickening agent names
    Ans: Flour, Corn flour, potato starch, corn starch, arrowroot starch, egg yolk, cream, blood etc

    27. Why is soup good for health?


    Ans. Soup contains a high quantity of water that nourishes our body cells and keeps our skin
    fresh. Soup is a natural and healthy option.

    28. Why do we maintain the hygiene in the kitchen?


    Ans: To prevent contamination of food.

    29. Why is it important to clean the chopping board?


    Ans: To prevent cross-contamination and ensure food safety hygiene

    30. Where is the origin of the muffin?


    Ans: France

    Page | 4 Md. Zakir Hossain, Catering Trade, Sylhet TTC

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