NVS Catering Supervisor Mock Test (Free) Quiz 2

Curd rice is a popular South Indian dish made by mixing cooked rice with yogurt (curd) and often seasoned with ingredients like curry leaves, mustard seeds, and chopped green chilies. It's known for its cooling and soothing qualities.

In Tamil, curd rice is called "Thayir Sadam" (தயிர் சாதம்).

In cooking, a liaison refers to a mixture used to thicken or enrich sauces, soups, or other dishes. It typically consists of egg yolks, cream, or a combination of both, which is gradually added to a hot liquid while stirring constantly. This addition helps thicken the sauce or soup while also providing a richer, smoother texture. Liason is used towards the end of cooking and requires careful tempering to prevent curdling or cooking the eggs too quickly.

Consommé is a clarified and flavorful broth made by simmering meat, poultry, or fish with vegetables, aromatics, and egg whites. The key steps involve clarification, achieved through straining and sometimes adding a "raft" made of egg whites, which helps remove impurities and creates a crystal-clear liquid. Consommé is known for its rich flavor and clear appearance, often served as a refined soup or used as a base for other dishes.

Remouillage is a French culinary term that refers to a stock made by re-simmering bones that have already been used to make another stock. It's essentially a "second stock" made by reusing bones or ingredients from a previous stock preparation to extract any remaining flavors or nutrients. While it may not be as concentrated as the initial stock, it can still be used as a base for soups, sauces, or other dishes to impart subtle flavors.

Myoglobin is the heme iron containing protein that gives meat its color, and it is a great source of dietary iron. Myoglobin stores oxygen in muscle cells and is similar to hemoglobin that stores oxygen in blood cells. The more myoglobin content meat contains the darker red it will appear in color.

Sous vide cooking involves sealing food in airtight bags and cooking it in a water bath at precisely controlled temperatures for a specific duration. This method offers precise temperature control, resulting in consistent and evenly cooked food.

"Garde Manger" refers to the culinary department responsible for cold food preparation in a professional kitchen. This section focuses on salads, appetizers, pâtés, cold sauces, cured meats, cheeses, and sometimes desserts. It involves meticulous attention to presentation, often involving intricate plating and artistic arrangements. The Garde Manger chef oversees the creation and presentation of these cold dishes, ensuring quality, creativity, and appealing visuals.

"Pomodoro" in Italian cuisine simply means "tomato." It's a key ingredient used in many Italian dishes, especially in sauces like marinara or pomodoro sauce, where tomatoes are often the base, cooked with garlic, herbs, and sometimes onions, to create a flavorful tomato sauce.

Gujarati cuisine, from the western state of Gujarat in India, is primarily vegetarian and renowned for its diverse flavors and textures. It features:

Vegetarian Focus: Predominantly vegetarian with a wide array of dishes.
Sweet-Savory Balance: Emphasis on balancing sweet, sour, and savory flavors in dishes.
Use of Lentils and Spices: Extensive use of lentils, legumes, and a variety of spices like cumin, mustard seeds, and asafoetida.
Famous Dishes: Includes favorites like dhokla (steamed fermented rice and chickpea batter), thepla (spiced flatbread), khandvi (gram flour rolls), and undhiyu (mixed vegetable stew).
Roti and Rice: Typically served with a variety of bread (roti) and rice preparations.

LPG stands for liquefied petroleum gas. It is a mixture of hydrocabon containing 3-4 carbon atoms. These include propane (C4H6) n-butane (C4H10) , iso-butane with small amount of ethane.

Oeufs Brouillés refers to "scrambled eggs" in French cuisine. It's a dish made by whisking eggs and cooking them gently in a pan with butter or cream until they reach a soft, creamy texture.

Goujons are thin strips of fish, chicken, or meat coated in breadcrumbs and fried until crispy. They're often served as a finger food or appetizer.

Aioli is a Mediterranean sauce made with garlic, olive oil, and often egg yolks, creating a creamy, flavorful condiment similar to mayonnaise but typically with a stronger garlic taste.

Searing meat is a cooking technique used to brown the surface of meat at high temperatures. Here are the key points about searing meat:

Purpose: Searing aims to create a flavorful crust on the surface of the meat by applying high heat, enhancing its taste and appearance.

High Heat: It involves cooking the meat at a very high temperature, typically on a grill, skillet, or oven, to quickly brown the exterior.

Maillard Reaction: Searing initiates the Maillard reaction, where amino acids and sugars in the meat react under high heat, resulting in the formation of savory, complex flavors and the appealing brown crust.

Locks in Juices: Contrary to the myth, searing doesn't seal in juices, but it does help to create a rich flavor and texture on the surface while the meat continues to cook.

Enhances Flavor: While searing doesn't significantly impact the meat's internal moisture, it contributes to enhancing the overall flavor profile by caramelizing the surface.

Preparation Before Cooking: Patting the meat dry and allowing it to come to room temperature before searing helps achieve better browning.

Timing: Searing is typically done at the beginning or before slow-cooking methods like roasting or braising to develop a flavorful outer layer before finishing the cooking process.

Resting Period: Allowing the meat to rest after searing allows the juices to redistribute throughout the meat, ensuring a more flavorful and evenly cooked result when slicing and serving.

Rigor mortis in cooking refers to the natural stiffening of muscles in animals after death. Here are some key points:

Natural Process: Rigor mortis is a natural postmortem occurrence in animals where muscles contract and become stiff due to the changes in muscle proteins.

Onset and Duration: It typically sets in within hours after the animal's death and peaks after around 12 hours. It can last for several hours to a day or more, depending on factors like species, age, and environmental conditions.

Impact on Cooking: During rigor mortis, the muscles are firm and less pliable. Cooking during this phase might result in tougher meat as the muscle fibers are contracted.

Resolution: As rigor mortis resolves, the muscles gradually relax, becoming more tender. Aging or refrigeration can help relax the muscles, making the meat more tender for cooking.

Cooking Strategies: To mitigate the toughness from rigor mortis, techniques like aging, marination, slow cooking, or using tenderizing methods can be employed to break down muscle fibers and enhance tenderness in the cooked meat.

Couche is traditionally French linen used to support artisan baguettes and batards while proofing, before being moved onto a flipping board and into the oven for baking.

Durum wheat, also called pasta wheat or macaroni wheat, is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production.

"Lazzat-E-Taam" is an Urdu phrase that translates to "the taste of food" or "the delight of flavors" in English. Lazzat E Taam also know as Potli ka Masala is one of the most secret spicemix of the Kitchen of erstwhile Nawab's of Lucknow.
It is one of the most important ingredient for the Nehari , Kebab,Paya.
INGREDIENTS
5 gm clove
7 gm green cardamom
3 gm mace
2 gm cinnamon
1 nutmeg
5 gm black pepper
5 gm coriander seeds
5 gm baobeer
5 gm kababchini (cubeb pepper)
5 gm of coconut
5 gm of jarakhush
5 gm of cumin
5 gm of caraway seeds
5 gm of sandalwood powder
3 gm rose petals
5 gm makhana
1 gm bay leaf
5 gm poppy seeds
5 gm fennel seeds
5 gm anise seeds
5 gm white pepper
Dry fennel leaves
1 tbsp kewra
1tbsp mitha ittr

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. In Italy, bruschetta is often prepared using a brustolina grill