Imperial Hotel Management Training Institute

34, Bangabandhu Avenue, Dhaka-1000

Phone 02-223351714, 02-223351712, 01313872288, 01313873388, www.imhticom, Email:
ihmtibd@gmail.com

RPL Level-2 Practice Question

1. Which country is origin of Minestrone Soup?

A. USA
B. KSA
C. Italy
D. India
2. Which one of this is a Vichy Cut?
A. Very thin
B. Fine dice
C. Finely chopped
D. Thin round sliced
3. Facial expressions, posture and eye contact are skills in?
A. Verbal Communication
B. Anti-verbal Communication
C. Post-verbal Communication
D. Non-verbal Communication
4. Which of the following is a basic sauce?
A. Béchamel
B. Supreme
C. Anchovy
D. Chaud-froid
5. When purchasing fresh vegetables what should you consider?
A. Bright color & freshness
B. Fade
C. Leaves with hole
D. No crunch
6. Which soup becomes thicken with it’s own ingredients?
A. Volute
B. Broth
C. Puree
D. Potage
7. How long can you keep non-frozen stock in the refrigerator before throwing it out?
A. 1 day
B. 2 day
C. 3 day
D. 4 day
8. Covid-19 is what type of hazard?
A. Chemical
B. Biological
C. Ergonomically
D. Environmental
9. What is the frozen temperature of frozen food?
A. 18°C
B. 18°C or higher
C. 18°C or lower
D. 65°C
10. Who is responsible for vegetable preparations?
A. Potagers
B. Entremetier
C. Saucier
D. Poissonier
11. How you’ll carry a knife in a busy kitchen?
Ans: Pointed downward away from body
12. What are the thickening agents for sauce?
Ans: corn flour, cornstarch, potato starch, arrowroot starch
13. What is clear soup?
Ans: clear soups are all based on a clear, un-thicken broth or stock. It can be served plain or garnish.
14. What does HACCP stands for?
Ans: Hazard analysis critical control point
15. What’ll happen if you do not follow workplace safety?
Ans: It will cause danger, risk or injury
16. What are the ways in records might be kept by at workplace?
Ans: Manual, handwritten record, computer records.
17. What are the workplace documents?
Ans: Email, memos, letters, SOP (standard operating procedure), KOT (kitchen order ticket)
18. How to describe a Bisque Soup?
Ans: Thickened soup made from selfish.
19. Write down the temperature difference between boiling & simmering?
Ans: Boiling temperature 1000 C and Simmering temperature 90-960 C
20. Will you describe two sauces name which is thickened by using egg?
Ans: Hollandaise and mayonnaise
21. Why you need to skim stock preparation?
Ans: Stock is used based in soup or many dishes. We must ensure clarity and lightness of flavor.
22. Which equipment is used to remove scum from stock?
Ans: Skimmer
23. Which ingredients you’ll use for Roux?
Ans: Equal quantity of Butter and flour
24. What’ll happen if you do not follow the safety procedure?
Ans: food borne illness.
25. Why do you need to follow SOP?
Ans: To ensure that production operations are performed consistently to maintain quality control of
process and products, also guest satisfaction.
26. Write down the name of some thickening agents?
Ans: Arrowroot, cornstarch, egg yolk,
27. How would we make our environment better?
Ans: keep stress low, one of the problems that many office environments have is that they are too
stressful for employees, make the workplace more enjoyable, encourage teamwork, provide training
session, improve the physical environment.
28. Write down how you’ll prepare crouton?
Ans: a. trim the crust of the sliced bread and cut into ½ inch, take a bowl, b. add all the ingredients and
mix nicely, c. place on baking tray and bake in the oven temperature 108 0 C golden brown colors, d.
serve the crouton on the top of the soup.
29. What are the main ingredients in a béchamel sauce?
Ans: milk, butter, and flour.
30. Why salt is omitted from stock during its preparation?
Ans: Because stock is used as base in many dishes.
3I. In which method we can use to cook rice?
Ans: Steaming, Braising, Boiling
32. Which sauce we use for fish?
Ans: Tartar Sauce
33. How do we store eggs in the refrigerator?
Ans: we stored pointed end downward.
34. What is the food value of egg?
Ans: Egg contains protein, fats, moisture, minerals and vitamins.
35. W h i ch s auc e w e u s e i n r a v i o l i ?
Ans: béchamel sauce.
36 .What are the Ingredients of brown stock:
Ans: Roasted meat or meat bones, aromatic vegetables and water.
37. What should we do to clean cauliflower and broccoli?
Ans: Cauliflower and broccoli may be soaked in salted water for about 30 minutes to
kill any insects the may be present.
38.What is trade union?
Ans: An organization whose membership consists of workers and union leaders, united to
protect and promote their common interests. The principal purposes of a labor union are to (1)
negotiate wages and working condition terms, (2) regulate relations between workers (its
members) and the employer, (3) take collective action to enforce the terms of collective
bargaining, (4) raise new demands on behalf of its members, and (5) help settle their
grievances. I\ trade union may be: (a) A company union that represents interests of only one
company and may not have a connection with other unions.
39.W h at i s f arin a ce ous d i sh ?
Ans: Farinaceous dish are made of starch such as bread, rice, pasta.
40.What is SOP?
Ans: A Standard Operating Procedure is a document which describes the regularly
recurring operation relevant to the quality of the investigation. The purpose of a SOP
is to carry out the operations correctly always in the same manner. A SOP should be
available at the place where the work is done".
41.Information sources for work places
Ans: Training centre of tourism & hospitality sector, media, news paper
42. Write down some information sources:
Ans: Training center, work place, media , newspaper.
43.Whatistoxin?
Ails: toxin is a poisonous chemical products. Certain types of fungi or mushrooms can be
poisonous.
44.Write the name of three herbs.
Ans: Coriander leaf; parsley, mint.
45. Write the name of five aromatic spices.
Ans: Cardamom, Cinnamon, cloves, bay leaves; nutmeg.
46.What is the use of kitchen cloth?
Ans: Kitchen cloth use for kitchen dusting, cleaning cutleries and crockery’s.
47. Why we use plastic wrap?
Ans: Plastic wrap is used to cover raw and cooked food.
48.Which one is not part of a tourism & hospitality sector?
a. Food & beverage b. services c. front office d. mushroomcutter
49.Timingof white stock
A 1-2 h, b. 30 minute c. 2-4h,d. 5-6 h
50.Timingof fish stock
a. 20-30 min, b. 10-20 min, c. 15-20 min, d. 40-50 min.
51.Which one of the following is a derivativeof basic cold sauce Mayonnaise?
a. Brown sauce, b. white sauce, c. tartar sauce, d. provincial
52.Which one of the following is a derivativeof basic mother sauce “veloute”
A. Mushroom soup, b supreme soup. C. tomato soup, d. cream soup
53.Which one is following soup is garnished with crouton
a. Puree b. broth c. chicken ccorn, d. clear
54.Which one of the following is not a farinaceous product?
a. spaghetti, b Concasse. C. ravioli, d. noodles
55.Timing of soft egg
a. 1-2min, b. 3-4min, c. 5-6min, d. 7-8min
56.Which one of the following temperatureis appropriate for Refrigerator?
A. 10 C -40 C b. 00 C - -40 C c 40 C -80 C d. 60 C-80 C
57.Which one is the following sauceis appropriate for ravioli
a. White sauce, b. brown source, c. Concasse sauce, d. béchamel sauce
58.Which one of the following meat sauce appropriatefor pasta
a. Spagnole b. -Bolognaise cmayonnaise d. 6 white sauce
59.Whichone of the following duration is appropriate to keep cooked rice in the open air
a. 2 hours, b. 3 hours, c. 1 hour 4. 4hours
60.Write down two types of verbal communication
Ans: Oral communication &written communication
61.Mention 4 sources of Information of work places
Ans: Daily job instructions, specifications, standard operating procedures, charts, lists, documents, computer
data, drawings, sketches, tables.
62.Why it is needed to follow SOP?
Ans: SOP=Standard Operating Procedure
Reducetime, man power and materials loss and ensure consistency of production
63.Mention four Information sources
media , reference book, libraries, unions, industry associations, industry journals, internet.
64.What is the main function of trade union?
Ans: Bargaining and negotiation
65.Mention the carrier opportunity of a cooking graduate?
Ans: In a hotel, restaurant, catering centering center as a chef, in training institute as a trainer.
66.Write down the names of different kinds of stock?
Ans: White stock, brown stock, fish stock, vegetables stock
67.Mention the names of 4 thickening agents
Corn flour, arrowroot, potato, flour, rice flour, flour, cream.
68.Write down types of roux
Ans: White roux, blond roux, brown roux.
69.Write down three names of tuber vegetables
Ans: Potato, sweet potato, yam
70.Write down three names of seed vegetables
Ans: Peas, French beans, long beans
71.Write down three names of Root vegetables
Ans: Carrot, radish, beet,
72.Write down the names of three kinds of egg that are consumed frequently.
Ans: Eggs are chicken egg, quail egg, duck egg.
73.What is meaning of farinaceous products?
Ans: Flour base products
74.Write down Five types of pasta
Ans: Spaghetti, macaroni, noodles, ravioli, cannelloni, lasagna.
75.Write down three typesof pasta sauce?
Ans: Tomato sauce, meat sauce, cheese sauce.
76.Different between white stock & brown stock
Ans: White stock is madefrom meat or meat boneswith thehelp of aromatic veg(onion, carrot, leek,
Celery) &; bouquet garni (parsley, thyme, bay leaf).
Brown stock is made from roasted beef bones with thehelp of aromatic veg & bouquet garni.
77.Write down the names of 5 basichot mother sauces
Béchamel sauce, white sauce, veloutesauce, tomato sauce, hollandaise
78 .Sauce is need It beef spaghetti
a. White sauce, b. brown source, c. conccse sauce, d. bolognaise sauce
79. Which one is not farinaceous dish?
a. pasta, b. spaghetti c. rivoli d. concasse,
80. Risk management practices are implemented for all sections appropriate development as per-
a. FIFO b. HACCP c. SOP d. PPE
81. Grilling Can be achieving through the use of a heat source above the meat-
a. Heated grill plates b. Salamander c. Barbecue
82. Which of the following is the appropriate sauce for deep-fried seafood?
Ans: Lemon butter b. Brown sauce c. Tartar sauce d. Tomato sauce
83. What is the purpose of thawing frozen seafood in the cold water?
a. Retains all vitamins b. reduce cooking time c. smooth operation d. reduce
Cooking loss
84. Simmering takesplaceatemperatureof—
a. 80 ° C to 88°C b. 85°C to 90°C ,e. 95°C to 98°C d. 100°C to 11(PC
85. Which one of the following is the general serving size of sauces for onechickensandwich?
a. 30 gm b . 50 gm c. 70 gm d. 90gm
86. What is Lasagna?
Ans: Lasagna is a type of pasta strips layered in a dish with meat, and cheese sauce baked in the oven.
87. How long do we cook fresh pasta?
Ans: 6- 8 Minutes.
88. What is manual Handling?
Ans: When we unpack goods, move them to storage, and stack them on selves’. It involves lifting,
pushing, pulling, carrying or holding goods. This is called manual handling.
89. What is Hazard?
Ans: Hazards is a factor or agent which may lead to undesirable effects. Whereas, risk refers to the
probability that the effect will occur.
90. How many types of Hazards ?
Ans: There are three food safety hazards.
Biological, Chemical and Physical Hazards.
91. What is cross contamination?
Ans: Cross-contamination is the transfer of micro-organisms from raw foods (usually animal foods) to
cooked or ready-to-serve foods.
92. Why hand washing is necessary for food safety?
Ans: Clean hands are essential for working in a kitchen environment. It’s very easy for bacteria to spread
from the food we touch to door handles, plates, and cutlery and so on.
93. Find out True or False
a) Do not wear any watches, rings, bracelets or other jewellery when working with food. True
b) Make sure that all necessary guards are in place before operating any equipment. True
c) To prevent rusting and cross contamination, do not wash and dry your knife immediately after you
have finished using it. False
d) Carry a knife in your pocket. False
e) Don't brush or comb your hair when you are near food. True
94. What is HACCP?
Ans: HACCP is a management system in which food safety is addressed through the analysis and control
of biological, chemical and physical hazards from raw material production, procurement and handling to
manufacturing, distribution and consumption of the finished product.
95. Write down Seven principles of HACCP?
Ans:1. Conduct Hazards Analysis 2. Determine the critical control points. 3.Establish Critical
limits 4. Establish Monitoring System 5. Establish corrective Action 6.Establish Verification
Procedures 7.Establish Documentation
96. Will you eliminate all Hazards?
Ans: All hazards cannot be eliminated but can be controlled.
1. Hazards you can control that must be identify.
2. Hazards that must be controlled, reduced or eliminated to ensure food is safe.
97. Write the name of some root vegetables.
Answer: Carrots, Beet root, Turnip, Radish etc.
98. Mention some of the quality points of vegetables.
Answer: a) Clean b) Unblemished c) Firm & crisp d) Even size & shape e) Sound (garden fresh) f) Age
and tenderness.
99. List the name of some vegetable cut.
Answer:1. Brunoise, (small dice) 2. Macedoine (large dice) 3.Julienne (strips) 4.Jardinière (baton/finger
cut) 5.Paysanne (triangle, square, circle, oval) 6.Mirepoix (rough cut).
100. How to place the chopping board on the table?
Answer: Kitchen cloth should be used between chopping board and working table to settle down it.
101. List the name of 02 (two) knives that are used for cutting vegetables.
Answer: Peeling knife and Chef Knife.
102. Explain the quality points of fresh egg.
Answer: Quality points for fresh egg are:
• Clear well shaped.
• when broken should have high proportion of thick white.
• Yolk should be firm and have even colour.
103. Write down three methods of cooking of egg.
Answer: Three methods of Egg cooking are: Boiling, Poaching and Frying.
104. Explain the advantages of pasta.
Answer: The advantages of pasta are: Low price Long shelf-life Easily obtained Short cooking
time Compact storage
105. Write down five types of farinaceous dishes.
Answer: Five types of farinaceous dishes are: Spaghetti, Macaroni, Noodles, Ravioli and Cannelloni.
106. How long it takes to boil dried pasta?
Answer: Dried pasta needs 08-10 minutes to boil.
107. Write down the name of five types of rice.
Answer: The advantages of pasta are: American Long Grain Rice Basmati Italian Rice Caroline
Rice Brown Rice
108. How long it takes time to boil rice?
Answer: In between 15 -20 minutes
109. Write down the meaning of bran of rice.
Answer: Bran is a red colour skin laid on the rice after the outer husk.
110. What do you mean by supplies and what are the types of supplies?
Ans: Many goods come into a hospitality business to provide a service to customers. These are all called
supplies. These supplies cost the business money and must be treated properly so that they are not
damaged, spoiled or lost.
There are four types of supplies, which must be handled differently. They are: 1. frozen food 2.
Perishable and semi-perishable food 3. Non-perishable food 4. Non-food supplies.
111. What are the correct storage areas for different types of supplies?
Ans: When goods arrive, they should be put into the correct storage system quickly so that they stay in
good condition. There is generally a storage area for the different types of supplies. These storage areas
include: refrigerator (fridge) cool room freezer dry goods storeroom chemical store.
112. How do you make a temperature check while receiving a food item in the store?
Ans: Under the Food Safety Code, food businesses must have an accurate (correct) thermometer to
measure the temperature of high risk foods. Frozen food must remain frozen, not be partly melted. It
should be at –15ºC or lower when it is delivered. It should be checked and stored first so that it stays
frozen. Cold food must be at 5ºC or below when it arrives. High risk cold food includes: meat ,poultry
,fish and other seafood ,dairy products etc. Hot food includes food that has been cooked ready for
serving. This food must be at 60ºC or above when delivered and must be kept above 60ºC.
113. While handling goods manually, what are the injuries that might occur?
Ans: When you unpack goods, move them to storage and stack them on shelves, it involves lifting,
pushing, pulling, carrying or holding goods. This is called manual handling. If you don't follow the correct
lifting and carrying techniques you might get injuries. Following injuries are very common while lifting or
carrying heavy goods.
114. How do you store the perishable goods?
Ans: Perishable and semi-perishable foods go into the fridge or cool room. You should: cover the food
so it does not spoil and to prevent the transfer of smells label and date the food so you know what to
use first keep food away from the cool room floor and walls to allow air to circulate never store raw
and cooked meat on the same tray store different types of meat separately store raw meat on
bottom shelves and cooked meat on upper shelves to prevent the risk of cross-contamination by blood
and juices dripping place meat and poultry in single layers on trays with the fat side up; cover the
trays store fish in the coolest part of the cool room.
115. What is Sauce?
Answer: Sauces are thickened liquid which may be sweet, hot, warm or cold according to the type and
purpose.
116. Write the name of three basic sauces.
Answer: White, Brown and Tomato Sauce.
117. What are the ingredients needed to make White sauce?
Answer: Butter, flour, milk and seasoning.
118. What are the ingredients needed to make Tomato sauce?
Answer: It is made of tomato product, roux, stock, garlic and seasoning.
119. What is Stock?
Answer: Stock is a liquid is a liquid thing which is extract from meat or meat bones, fish or fish bones, or
vegetables.
120. Write the name of different kinds of Stock.
Answer: White Stock, Brown Stock and Fish Stock.
121. Write the ingredients of Brown Stock.
Answer: Roasted meat or meat bones; Flavouring agents: (onion, carrots, leek, celery, parsley etc.);
Water.
122. Write the ingredients of Vegetable Stock.
Answer: Vegetable; Water; Bouquet Garni (Bay Leaf, Parsley, Thyme, Pepper Corn, Garlic Cloves).
123. What is Roux?
Answer: A roux is a combination and equal quantity of fat and flour cooked together.
124. Write the names of 03 kinds of Roux.
Answer: White roux, Light roux and Brown roux.
125. Name some other thickening agents.
Answer: Other thickening agents are as following: - Corn flour - Arrowroot - Potato flour or other starch
- Rice Flour - Cream - Egg yolks
126. How brown roux is made?
Answer: This roux is made in the same way as white roux cooking it a little more from light roux to have
a light brown colour.
127. What is Soup?
Answer: Soup is a liquid food consisting of meat, seafood, vegetables, cereals or poultry.
128. Write the classification of Soup.
Answer: There are two basic categories of soup: Thin & Thick.
129. Consommé and Puree, what kind of Soups is they?
Answer: Thin Soup as: Consommé & Broth and Thick Soup as: Puree & Cream.
130. Name some garnish used in soups.
Answer: Croutons, Cereals, Cheese, Meats, Poultry, Seafood, Pastas, Vegetables etc.
131. Which one is not part of a tourism & hospitality sector?
Food & Beverage
Services
Front Office
Mushroom Cutter
132. Use garnish crouton for which soup
Puree
Broth
Chicken Corn
Clear
133. We need veloute sauce for which soup
Mushroom soup
Supreme soup
Tomato soup
Cream soup
134. Timing of white stock
1-2 hour
30 minutes
5-6 hour
2-4 hour
135. Timing of soft egg
1-2 min
3-4 min
5-6 min
7-8 min
136. Timing of fish stock
20-30 sec
10-20 sec
15-20 sec
40-50 sec
137. Which sauce is need for beef spaghetti?
White sauce
Brown sauce
Concese Sauce
Bolognaise Sauce
138. Refrigerator time
1-4 sec
0-4 sec
4-8 sec
6-8 sec
139. Information sources for work places
Ans: Training centre of tourism & hospitality sector, media, news paper,
140. Information source
Ans: Training centre, Work place, media
141. Difference between white stock & brown stock?
Ans: White stock is made of chicken bones with the help of aromatic veg & bouqet gani
Brown stock is made from roasted beef bones the help of aromatic veg & bouqet gani
142. Write down the Classification of stock?
Ans: White veal stock, Brown veal stock, Poultry stock, Fish stock
143. Write down the Classification or roux?
Ans: White raux, Light brown raux, deep brown raux.
144. Write down some Root vegetables
Ans: Carrot, Radish, Beet.
145. Write down some Seed vegetables
Ans: Peas, Beans, Long beans.
146. Write down some Tuber vegetables
Ans: Potato, Sweet potato
147. Which one is not firancerious dish?
• Pasta
• Spaghetti
• Rivoli
Concene
148. Write down some Name of pasta
Ans: Spaghetti, Noodles, Macaroni, rivoli, cannelloni, Lasgne
149. Write down the Name of 5 hot mother sauces.
Ans: Tomato sauce, Brown sauce, Bechamel sauce, Mushroom sauce, Supreme sauce.
150. Which sauce we use in rivoli?
Ans: Bechamel sauce
151. Which sauce is use for fish?
Ans: Tarter Sauce
152. thickening agents
Ans: Cornflour, Raux, Arrow root, Flour, Egg yolk.
153. From where we found egg for consume?
Ans: Poultry egg, Game egg, Duck egg.
154. How many time you need to cold boiling rice?
Ans: 2 hour.
155. Ingredients of brown stock
Ans: Brown stock is made from roasted beef bones the help of aromatic veg & bouqet gani
156. Time of pasta boil
Ans: 8 to10 mins
157. What is farinaceous dish?
Ans: farinaceous dish are made of stratch such as bread, rice, pasta.

Prepared By: Saidur Rahman Ttiu