Kerala PSC Previous Years Question Paper & Answer
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Below are the scanned copy of Kerala Public Service Commission (KPSC) Question Paper with answer keys of Exam Name 'VOCATIONAL INSTRUCTOR CATERING AND RESTAURANT MANAGEMENT KVHSE' And exam conducted in the year 2014. And Question paper code was '081/2014'. Medium of question paper was in Malayalam or English . Booklet Alphacode was 'A'. Answer keys are given at the bottom, but we suggest you to try answering the questions yourself and compare the key along wih to check your performance. Because we would like you to do and practice by yourself.
76. Which are the two spices taken from the same fruit?
(வ Thyme and Tarragon (B) Cinnamon and Cloves
(0 Basil and Bay leaves (D) Mace and Nutmeg
77. What is the meaning of the culinary term Mirepoix?
(A) Coarsely cut onions, carrots, celery, thyme, bay 10೩? 010.
(8) Minced meat with spices
(¢) Sliced potatoes, tomatoes and cucumber
(D) Dressed chicken prior to roasting
78, ——————— is a water soluble Vitamin.
(A) Vitamin A (B) Vitamin C
(€) Vitamin D (D) Vitamin K
79. Braising is a combined method of
(A) Steaming and Roasting (ए) Roasting and Stewing
(C) Boiling and Stewing (D) Pot roasting and Oven roasting
80. What is the essential feature of a multinational corporation?
{A) A business enterprise doing only Food processing business
(ए) A business enterprise doing only Hospitality business
(C) Abusiness enterprise operating in more than one nation
(D) A business enterprise doing only Automobile business
81. Which method of cooking is commonly used for re-heating food?
(ல Baking (B) Frying
(0) Poaching (D) Steaming
82. Food saltiness is detected on the ———— of the tongue.
(ക ம் (B) anterior
(C) side and tip (D) upper surface
83. Yolks of eggs and cream added as a finishing agent at the end of cooking are called as :
(ക Liaison (8) Raising agent
(C) Binding agent (D) Seasoning agent
84. World Trade Organisation was established in :
(A) 1985 (18) 1990
(¢) 5 (D) 2005
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