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Department of Cookery
Cookery
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Question 1 : Popular method of Indian cooking are
Option-1 :baking and roasting
Option-2 :baking and frying
Option-3 :frying and boiling
Option-4 :baking and boiling
Question 2 : No indian meal is complete without___________
Option-1 :rice
Option-2 :dal
Option-3 :vegetable
Option-4 :meat
Question 3 : Typical way of serving Indian meals is in a ______________
Option-1 :bone china plate
Option-2 :mud plate
Option-3 :thali
Option-4 :none of the above
Question 4 : A ____________ change occurs when a substance changes its form, colour or size
Option-1 :mechanical
Option-2 :electrical
Option-3 :chemical
Option-4 :physical
Question 5 : The protien of meat, egg, wheat, pulse is coagulated by____________
Option-1 :cold
Option-2 :heat
Option-3 :both
Option-4 :none
Question 6 : The connective tissue is converted into __________ which is soluble in water
Option-1 :jelly
Option-2 :solid
Option-3 :fat
Option-4 :gelatine
Question 7 : _____________ is softened by the application of moist heat
Option-1 :tissue
Option-2 :cellulose
Option-3 :fat
Option-4 :none of the above
Question 8 : Cooking sterilizes the food_____________
Option-1 :fully
Option-2 :partially
Option-3 :both
Option-4 :none
Question 9 : What is one of the oldest popular methods of preserving ham, bacon and fish
Option-1 :brining
Option-2 :stewing
Option-3 :salting
Option-4 :none of the above
Question 10 : Milk, water, stock and fruit juices are the most commonly used ______________
Option-1 :solid
Option-2 :ingredients
Option-3 :liquids
Option-4 :items
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