Kerala PSC Previous Years Question Paper & Answer
Page:12
Below are the scanned copy of Kerala Public Service Commission (KPSC) Question Paper with answer keys of Exam Name 'DIETICIAN GR.II HEALTH SERVICES' And exam conducted in the year 2017. And Question paper code was '133/2017'. 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.
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A dip made from Bengal gram with garlic and tahini
(A) Hummus (B) Guacamole
(@ Vinaigrettes 0) Salsa
A cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk and mustard is called
(A) Eggyolk soup (B) Escarole
(C) Mayonnaise (D) Mesclun
What are the main components in a salad ?
(ക) Base, body, dressing and garnish
(8) Base, texture, dressing and garish
(C) Base, texture, suspension and garnish
(D) Recipe, texture, dressing and gamish
Vegetables purees are used in the preparation of soups as a
(^) Stabilizing agent (B) Thickening agent
(C) Emulsifying agent (D) Colouring agent
A soup made from clear stock which does not thickened is called
(ಹ) Thin soup (B) Thick soup
(C) Clear soup (D) Cream soup
A substance added in foods to bring out the natural flavours inside the food.
(A) Monosodium glutamate (B) Sodium chloride
(C) Potassium chloride (D) ടം
Which one of the following will be usually the most expensive and becomes the base of the menu
while planning menu ?
(ಗ) Main dish (B) Sidedish
(0 Starter (D) Appetizer
While cooking cereals, the starch granules will absorb water and becomes swell. The process is
called
(^) Retrogradation (B) Gelatinization
(0 Swelling (D) Birefringence
133/2017 12 A
