NVS Catering Supervisor Mock Test (Free) Quiz 1

Court bouillon:
• A broth-like liquid made by simmering water with aromatic vegetables, herbs, and acidic ingredients like vinegar or wine.
• Often used for poaching oily fish and seafood due to its delicate flavor and the ability to add a gentle acidic tang to the dish.
• Oily fish is very delicate and the acid in the cold bullion will help firm up the fish in cooking process.
• Traditionally, court bouillon is water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper.

A Chef Jacket is also known as "Veste Blanc" or "chef coat" and is a signature garment worn by chefs.

Korean cuisine offers a diverse array of delicious and distinctive dishes. Here are some famous ones that represent the essence of Korean food:

Kimchi: Fermented vegetables, usually cabbage or radishes, seasoned with chili peppers, garlic, and other spices. It's a staple side dish and a significant element of Korean meals.

Bibimbap: A rice dish topped with various vegetables, egg, sliced meat (often beef), and spicy gochujang sauce. It's usually served in a hot stone bowl, creating a crispy rice layer at the bottom.

Bulgogi: Thinly sliced marinated beef, grilled or stir-fried with soy sauce, sugar, sesame oil, garlic, and pepper. It's flavorful and often served with rice or wrapped in lettuce with condiments.

Kimchi Jjigae: A spicy stew made with kimchi, tofu, pork or seafood, and other ingredients. It's hearty, comforting, and bursting with flavors.

Japchae: Stir-fried glass noodles made from sweet potato starch, mixed with vegetables, and often beef. It's seasoned with soy sauce and sesame oil, offering a delightful combination of textures and flavors.

Tteokbokki: Spicy rice cakes cooked in a sweet and spicy sauce made from gochujang, with added fish cakes, boiled eggs, and scallions. It's a popular street food in Korea.

Samgyeopsal: Thick slices of pork belly grilled at the table, often accompanied by various side dishes and lettuce leaves for wrapping the meat.

Korean Fried Chicken (KFC): Crispy fried chicken coated in a variety of sauces like soy garlic or spicy gochujang-based sauce. It's immensely popular and often served with pickled radishes.

Haemul Pajeon: A savory pancake made with a batter of eggs, flour, green onions, and a variety of seafood like shrimp, squid, or clams.

Sundubu Jjigae: A soft tofu stew with a spicy broth containing tofu, vegetables, seafood, or meat. It's often served bubbling hot in a stone pot.

These dishes showcase the diverse flavors, textures, and cooking methods that define Korean cuisine. Each dish reflects the balance of sweet, spicy, savory, and tangy flavors that are characteristic of Korean food.

"Devils on horseback" are appetizers made by stuffing dates with ingredients like cheese or nuts, wrapping them in bacon or prosciutto, and then cooking them. The combination of sweet and savory flavors makes them a popular choice.

Escargot is a classic French appetizer that features cooked land snails, often prepared with garlic, butter, parsley, and sometimes wine.

Beurre noir is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added.

Carotenes are any of a class of mainly yellow, orange, or red fat-soluble pigments, including carotene, which give colour to plant parts such as ripe tomatoes and autumn leaves.
Carotenes can be found in many dark green and yellow leafy vegetables and appear as fat soluble pigments, while β-carotene can be found in yellow, orange and red colored fruits and vegetables.

FSSAI has notified Food Safety and Standards (Organic Foods) Regulations, 2017; Pdf size:( 1.67 MB) with the aim to benefit farmers by way of increasing their income. These Regulations recognizes two systems of certification i.e. Participatory Guarantee System (PGS) implemented by Ministry of Agriculture and Farmers Welfare and National Programme for Organic Production (NPOP) implemented by Ministry of Commerce and Industry. These regulations ensure integrity of the Organic Food products, and help in controlling unscrupulous practices in the market. These regulations came into force from the date of their publication in Gazette, however the enforcement against these standards will starts from 01.07.2018.

For more information, please see https://jaivikbharat.fssai.gov.in/ external link

A Tilting Brat Pan, also known as a tilting skillet or tilt skillet, is a large cooking vessel with a tilting mechanism used for cooking large quantities of food. It's versatile and can be used for various cooking methods such as braising, sautéing, frying, boiling, and simmering.

Box-type solar cookers consists of an insulated box, metallic cooking pots inside the box, double glass lid on the cooking tray, and a reflecting mirror fitted on the underside of the lid of the box. The cooking tray is insulated on the sides and bottom.

The Entremetier is responsible for managing the entrees, which are considered the "main course" in the modern context.

Immersion probe - Immersion probes are used to check the temperature of liquids such as soups, sauces, and frying oil.

Vitamin C is the only dietary constituent other than animal tissue that has been shown to promote iron absorption. Iron absorption occurs predominantly in the duodenum and upper jejunum, where ferrous iron can be transported into small intestine mucosal epithelial cells.

The julienne cut typically results in vegetable sticks about 1/8 inch (3mm) thick and 1-2 inches (2.5-5cm) long, resembling matchsticks.

Fondant is an edible icing with a pliable texture that can be rolled, shaped and sculpted. It's most commonly used to decorate cakes, cupcakes and cookies. There are different types of fondant, including rolled fondant, pour fondant, chocolate fondant, sculpting fondant, marshmallow fondant and gumpaste fondant.

Garde Manger, also known as the cold kitchen or pantry, specializes in preparing cold dishes like salads, appetizers, and charcuterie.

Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as pork bones, katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, shiitake, onions, and kombu (kelp). Some modern ramen broths can also be vegetable-based.

Key Ingredients in Odisha Cuisine:

Panch Phoron: Five-spice blend
Panchamruta: Mixture of five foods representing the sweet, sour, bitter, spicy, and salty tastes
Curry Leaves and Mustard Seeds: Commonly used for tempering
Turmeric and Asafoetida: Essential spices in Odia cooking

Famous Dishes in Odisha Cuisine:

Dalma: Lentil-based dish cooked with vegetables
Pakhala Bhata: Fermented rice dish
Chhena Poda: Baked cheese dessert
Macha Ghanta: Fish curry
Rasabali: Milk-based sweet
Khaja: Flaky sweet pastry
Chhena Jhili: Fried cheese dessert
Santula: Mixed vegetable dish

• Goda Masala is a traditional spice blend from Maharashtra, India.
• Ingredients: dried coconut, sesame seeds, coriander seeds, cumin seeds, black peppercorns, cinnamon, cloves, and bay leaves. Some versions might also include star anise and stone flower.
• Uses: It adds a unique depth of flavor to Maharashtrian curries and snacks. A few recipes that always use goda masala are: Tendli Bhaat, Bharli Bhendi, Amti, Bharli Vangi, and Katachi Amti.
• Tendli (kundru) Bhaat is a staple in Maharashtrian households. Tendli Bhaat is a one-pot rice dish that is a staple in Maharashtrian households. It is made with rice, ivy gourd, onion, tomatoes, garlic,.
• Dal amti: Arhar dal flavoured with kokum (sourness), sweetness from jaggery and spice is from the goda masala
• Bharli Vangi Bharwa baigan
• Katachi Amti is tangy and spicy Maharashtrian dal prepared with chana dal (Bengal gram), dry coconut, tamarind pulp, jaggery, and a few spices.