NVS Catering Supervisor Sample Paper

Sadya is a traditional banquet of the Indian state of Kerala, typically served as a grand feast during the festival of Onam, Vishu, and other significant occasions such as weddings and birthdays. The term "Sadya" translates to "banquet" in Malayalam, and it is renowned for its elaborate and diverse array of dishes, reflecting the rich culinary heritage of Kerala.

Components of Sadya

A traditional Sadya is served on a banana leaf, with each item having a specific place and sequence. The meal is primarily vegetarian and includes a wide variety of tastes, textures, and flavors. Here are some key components commonly found in a Sadya:

1. Rice: The main staple, usually served in generous portions.
2. Parippu: A thick lentil curry typically served with ghee.
3. Sambar: A spicy and tangy lentil-based vegetable stew.
4. Rasam: A thin, spicy soup made with tamarind or tomato base.
5. Avial: A mixed vegetable curry with coconut and yogurt.
6. Thoran: A dry vegetable dish cooked with grated coconut.
7. Olan: A light and subtle dish made with ash gourd and black-eyed peas in a coconut milk base.
8. Kaalan: A thick curry made from yogurt, coconut, and vegetables like yam and raw banana.
9. Pachadi: A sweet and sour curry made from vegetables or fruits and yogurt.
10. Kichadi: Similar to Pachadi, but usually spicier.
11. Puliyinchi: A tangy and spicy preparation made with ginger, tamarind, and jaggery.
12. Puli Inji: A sweet and sour ginger-tamarind chutney.
13. Achaar: Pickles made from raw mango, lime, or other seasonal vegetables.
14. Papadam: Crisp, deep-fried lentil wafers.
15. Banana Chips: Thinly sliced and deep-fried bananas.
16. Sharkara Varatti: Jaggery-coated banana chips.
17. Payasam: A sweet dessert, often rice or lentil-based, cooked in milk and flavored with cardamom, raisins, and cashews.

Serving and Etiquette

Sadya is traditionally served on a banana leaf, with the narrow part of the leaf facing the diner’s left. The food items are placed in a specific order on the leaf, and it is customary to eat with the right hand. Each item is tasted in a particular sequence to appreciate the progression of flavors.

Cultural Significance

Sadya holds a special place in Kerala's culture and heritage. It is not just a meal but a festive occasion that brings together family and friends to celebrate and share. The meticulous preparation and serving of Sadya symbolize abundance, hospitality, and the richness of Kerala's culinary traditions.

The Onam Sadya, in particular, is a highlight of the Onam festival, celebrated to mark the homecoming of the mythical King Mahabali. This feast is a reflection of the prosperity and happiness associated with his reign.

• Anaphylaxis is the most severe and potentially life-threatening allergic reaction caused by food allergies.
• It involves a rapid onset of symptoms and can lead to difficulty breathing, a drop in blood pressure, and loss of consciousness.
• Reference: Food Safety and Inspection Service, U.S. Department of Agriculture.
• https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-allergies

• Pellagra is caused by a deficiency of Niacin (Vitamin B3).
• The disease is characterized by the "three Ds": dermatitis, diarrhea, and dementia. Without treatment, it can lead to death.

• Beurre manié (French "kneaded butter") is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
• Beurre manié is similar to, but should not be confused with a roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour, but is cooked before use.

Beurre manié is also used as a finishing step for sauces, imparting a smooth, shiny texture prior to service. 

Pasta comes in a variety of shapes, each suited for different types of dishes and sauces. Here are some common pasta names categorized by their shapes:

Long Pasta

1. Spaghetti: Thin, round strands.
2. Linguine: Thin, flat strips.
3. Fettuccine: Wider, flat strips.
4. Angel Hair (Capellini): Very thin, delicate strands.
5. Bucatini: Thick spaghetti with a hole running through the center.
6. Tagliatelle: Long, ribbon-like strips, similar to fettuccine but often a bit narrower.
7. Pappardelle: Very wide, flat strips.

Short Pasta

1. Penne: Short tubes with diagonal cuts at each end.
2. Rigatoni: Large, ridged tubes.
3. Macaroni: Short, curved tubes.
4. Fusilli: Spiral-shaped pasta.
5. Farfalle: Bow-tie or butterfly-shaped.
6. Orecchiette: Small, ear-shaped pasta.
7. Ziti: Smooth, tubular pasta.
8. Cavatappi: Corkscrew-shaped pasta.
9. Rotini: Tight spirals.

Stuffed Pasta

1. Ravioli: Square or circular pockets filled with various fillings.
2. Tortellini: Ring-shaped, stuffed pasta.
3. Agnolotti: Small, stuffed pasta, similar to ravioli but usually smaller and folded over.
4. Cannelloni: Large tubes stuffed with filling and typically baked.
5. Manicotti: Similar to cannelloni, large pasta tubes stuffed with filling and baked.

Soup Pasta

1. Orzo: Small, rice-shaped pasta.
2. Ditalini: Short, small tubes.
3. Pastina: Tiny pasta shapes, often star-shaped or small grains.
4. Acini di Pepe: Tiny, round pasta.
5. Fregola: Small, bead-shaped pasta.

Other Shapes

1. Lasagna: Wide, flat sheets.
2. Conchiglie: Shell-shaped pasta, available in various sizes.
3. Campanelle: Bell or flower-shaped pasta.
4. Gnocchi: Small, soft dumplings made from potatoes, flour, and sometimes eggs.

• Ethyl Mercaptan is the gas commonly added to LPG (liquefied petroleum gas) to detect leakage. It is added in small amounts to give LPG its distinctive odor, which resembles the smell of rotten eggs.
• This odor serves as a warning sign to alert people to a potential gas leak, allowing them to take necessary precautions and prevent accidents.

•        Mohanthal is a traditional Indian sweet made primarily from besan (gram flour), along with ghee and sugar.
•        It is named after Hindu God Bhagwan Krishna and is commonly prepared during festivals like Sri Krishna Janamashtami.

Goujons are thin strips of fish that are often breaded and fried, making them popular as finger food or appetizers.

1. Key Ingredients:

   • Rice: Rice is the staple food of Kerala and is consumed in various forms such as steamed rice, appam (rice pancake), and idiyappam (string hoppers).

   • Seafood: With its extensive coastline, Kerala offers an abundance of fresh seafood including fish, prawns, crabs, and mussels. Meen Curry (fish curry) and Karimeen Pollichathu (fish wrapped in banana leaf) are popular seafood delicacies.

   • Spices: Kerala cuisine is renowned for its use of aromatic spices such as black pepper, cardamom, cloves, cinnamon, and ginger, which impart a distinct flavor to the dishes.

   • Coconut: Coconut is an integral part of Kerala cuisine and is used in various forms like grated coconut, coconut milk, and coconut oil, lending a rich and creamy texture to the dishes.

2. Signature Dishes:

   • Avial: A mixed vegetable curry cooked with coconut and seasoned with curry leaves and coconut oil.

   • Appam with Stew: Soft and fluffy rice pancakes served with a fragrant coconut milk-based stew made with vegetables or chicken.

   • Puttu and Kadala Curry: Steamed rice cakes served with a spicy curry made from black chickpeas.

   • Erissery: A traditional Kerala dish made with pumpkin, lentils, coconut, and spices, often served during festive occasions.

Prebiotics are non-digestible food ingredients that promote the growth and activity of beneficial microorganisms in the gut, thereby improving digestive health.

The "danger zone" for microbial growth is between 5⁰C and 60⁰C. Within this range, temperatures are ideal for the rapid growth of harmful microorganisms.

The "danger zone" is a critical concept in food safety, referring to the temperature range in which harmful bacteria grow most rapidly. Understanding and managing this temperature range is essential to prevent foodborne illnesses.

Temperature Range of the Danger Zone

• The danger zone is between 5⁰C (41⁰F) and 60⁰C (140⁰F).
• Within this range, temperatures between 21⁰C (70⁰F) and 51⁰C (125⁰F) are particularly conducive to bacterial growth.

• The Radura is a symbol commonly associated with food products that have undergone the process of irradiation. It is a green-colored logo featuring a stylized flower with petals emanating from a central point. The Radura symbolizes the irradiation process, which involves exposing food items to ionizing radiation to eliminate harmful bacteria, pests, and pathogens, thereby extending shelf life and ensuring food safety.
• The Food Safety and Standards Authority of India (FSSAI) has adopted the Radura logo as a mandatory labeling requirement for all food products that have been irradiated, in accordance with Regulation 2.13 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. This regulation mandates that any food item subjected to irradiation must bear the Radura logo prominently displayed on its packaging or label, along with a specific declaration indicating the irradiation treatment.
• The purpose of incorporating the Radura logo into food labeling is to provide consumers with transparent information about the irradiation status of the product they are purchasing. By clearly identifying irradiated food items with the Radura symbol, consumers can make informed choices based on their preferences and dietary concerns.
• The Radura logo serves as a visual cue for consumers to identify irradiated food products easily. It enhances transparency in the food supply chain by ensuring that irradiated items are clearly labeled and differentiated from non-irradiated ones. Additionally, the Radura symbol helps to alleviate any concerns or misconceptions consumers may have about the safety and quality of irradiated food products by providing clear and standardized labeling.

Alcoholic beverages containing 10% or more by volume of alcohol are exempt from the requirement to display an "Expiry" date according to the regulations.

Reference: FOOD SAFETY AND STANDARDS (LABELLING AND DISPLAY) REGULATIONS, 2020

https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Labelling_Display_30_06_2022.pdf

Concave mirrors are used in solar cookers because they have the ability to focus sunlight onto a single point, which increases the temperature and efficiency of the cooker.

Baklava is a rich, sweet pastry made from layers of filo (phyllo) dough filled with chopped nuts and sweetened with syrup or honey. Originating from the Middle East and Mediterranean regions, it is known for its flaky texture and rich, sweet flavor.

• India's AI Supercomputer 'AIRAWAT' has been ranked at No. 75 in the world at the International Supercomputing Conference (ISC 2023) in Germany.
• The AI supercomputer 'AIRAWAT' is installed at C-DAC, Pune.
• The supercomputer has been named in the 61st edition of Top 500 Global Supercomputing List released recently.

• SMTP stands for Simple Mail Transfer Protocol. It is a standard protocol used for sending and relaying email messages over the internet. SMTP works by enabling mail servers to communicate with each other and transfer emails from the sender's mail server to the recipient's mail server.
• It operates on port 25 by default and uses a client-server model, where the sender's email client (such as Outlook or Gmail) communicates with the sender's SMTP server, which in turn communicates with the recipient's SMTP server to deliver the email.
• SMTP is responsible for handling the outgoing mail flow, including authentication, message formatting, and error handling. Once the email is received by the recipient's mail server, it can be accessed by the recipient through their email client or webmail interface.

जो सर्वनाम शब्द किसी व्यक्ति, वस्तु आदि का निश्चयपूर्वक बोध कराते हैं वे निश्चयवाचक सर्वनाम कहलाते हैं। निश्चयवाचक सर्वनाम में 'वे, यह, वह' आते हैं।  अतः सही विकल्प 'यह' है।

सर्वनाम - संज्ञा के स्थान पर प्रयुक्त होने वाले शब्दों को सर्वनाम कहते हैं। जैसे - मैं, वह, वे, उन्हें, अपने तुम, हम आदि। हिंदी में मूलतः सर्वनामों की संख्या 11 है – मैं, तू, आप, यह, वह, जो, सो, कौन, कोई और कुछ आदि।

• अशुद्ध व‍िलोम-युग्‍म- डाँवाँडोल - अस्थिर 
• डाँवाँडोल का अर्थ- चंचल
• अस्थिर का अर्थ- जो स्थिर न हो
• अस्थिर का व‍िलोम शब्‍द- स्थिर

अन्‍य व‍िकल्‍पों में द‍िए गए व‍िलोम-युग्‍म सही हैं। 

• दी गयी पंक्तियों में बारिश की बात की जा रही है। यहाँ बारिश की तुलना पाहुन से की गयी है।
• जहाँ किसी प्रकृति पदार्थ अथवा अमूर्त भावों को मानव के रूप में चित्रित किया जाता है, वहाँ मानवीकरण अलंकार होता है।
• यहाँ "मेघ आए बन-ठन के" में मेघो को मानव के समान बताया गया है।
• अत: मानवीकरण अलंकार यहाँ सही विकल्प है।

यहाँ "‘पाहुन ज्यों आए हैं गाँव में शहर के" पँक्तियों में उत्प्रेक्षा अलंकार है, परन्तु यह विकल्प यहाँ उपलब्ध नही है तथा मेघ आए बन-ठन के पँक्तियों में मानवीकरण अलंकार है जोंकी सही विकल्प है। 

• The complete proverb is "A picture is worth a thousand words." This is a well-known English saying that means a complex or multifaceted idea can often be conveyed with just a single still image.
• This proverb has been widely used in advertising to communicate that visuals can be more influential or informative than written descriptions or explanations.

'A thousand words' is metaphorical, implying that a picture can tell a story just as effectively as a large amount of descriptive text.

• The word "mesmerizing" means something that captures complete attention as if by magic; it is fascinating. (मोहक)
  • Example: The magician's performance was mesmerizing, leaving the audience in awe.
• "Enchanting" refers to something that is delightfully charming or attractive. (मंत्रमुग्ध करने वाला)
  • Example: The garden was enchanting, filled with vibrant flowers and singing birds.
• "Spellbinding" means holding one's attention completely as though by magic; fascinating. (मंत्रमुग्ध कर देने वाला)
  • Example: The storyteller had a spellbinding effect on the children, who listened with rapt attention.
• Hence, we can infer that the synonym of "mesmerizing", "enchanting", and "spellbinding" is "captivating". (मोहक)

Therefore, the correct answer is: Option 3

• n the above-given sentence, 'had finished' will be used.
• It is so because 'When two actions occur in the past, one after the other, the first action is expressed in the Past perfect tense and the second action is expressed in Simple past tense'.
• For Examples:-
  • The patient had died before the doctor came.
  • He came after she had gone.

• Article 100 of the Constitution of India stipulates that at least 10% of a total number of members of the House must be present to constitute the quorum to constitute a meeting of either House of Parliament.
• The quorum of the Lok Sabha and the Rajya Sabha is one-tenth of the total membership of each house.

Pravasi Bharatiya Divas, also known as Non-Resident Indian (NRI) Day, is celebrated on January 9 to mark the contribution and achievements of the overseas Indian community to the development of India.

• Tenali Ramakrishnudu, also known as Tenali Ramalinga and Tenali Rama, was a renowned Telugu poet, scholar, and thinker.
• He served as a special advisor in the court of Krishnadevaraya, the Vijayanagara king who ruled from 1509 to 1529 CE.
• Tenali Ramakrishnudu is celebrated for his wit and wisdom, which he used to assist and entertain the king, as well as to resolve various issues in the kingdom.

Dhimsa Dance: A Glimpse into Tribal Tradition

• Dhimsa is a traditional tribal dance primarily performed by Porja caste women in Andhra Pradesh.
• A group of 15-20 women form a circle and dance to praise the deity for the well-being of their domestic lives.
• They also perform this dance at weddings, praying for peaceful and happy marital lives. The women wear tribal clothes and jewelry, and the lead dancer holds peacock feathers in her hand.

We have drawn the figure according to the information given in the question,

AB = 5km + 3km

AB = 8km

Hence, 8km is the correct answer.

The number of artists who are neither players nor doctors is 30.

This is an alternating division and addition series: First, divide by 2, and then add 8.