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 ' Manager Grade III, Hospitality Assistant-Tourism ' And exam conducted in the year 2022. And Question paper code was '037/2022'. 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.
92. The process of meat pickled in brine is called :
(A) Salting (B) Freezing
(C) Smoking (D) Canning
93. Name a cut of Beef from the following :
(A) Darne (B) Flank
(೮) Macedoine (D) Goujon
94. Ham is taken from:
(^) Leg of lamb (B) Hind leg of Beef
(0) Leg of veal (D) Hind leg of pork
95. The stomach lining of a beef cattle is called :
(A) Marrow (B) Sausages
(0) Tripe (D) Trout
96. Fillet mignons isa:
(A) Sausage (B) Fish
(C) Pasta (D) Steak
97. The fat covering the kidneys of animals is called :
(^) Lard (B) Suet
(0) Foie gras (D) Margarine
98. Name a sausage from the following :
(^) Farfalle ൯) Tournedos
(೮) Chipolata (D) Mascarpone
99. Whole beef after dressing from a slaughter house is called :
(^) Under Cut (B) Carcass
(0 Offal 0) Veal
100. A technique used in meat preparation in which surface of meat is cooked quickly at high
temperature in a little fat to brown the surface is called :
(ಹ) Poaching (B) Skimming
(C) Steaming (D) Searing
037/2022 18 A