NVS Catering Supervisor Free Mock Test Latest

Paella is a traditional Spanish rice dish originating from the region of Valencia, typically made with a variety of seafood, meats, and vegetables.

Sushi is a traditional Japanese dish consisting of vinegared rice, often accompanied by raw fish, vegetables, and other ingredients.

A roux is a mixture of fat (usually butter) and flour used as a base to thicken sauces and soups.

Sautéing involves cooking food quickly in a small amount of oil over medium-high heat.

Mirepoix is a mixture of chopped onions, carrots, and celery used as a flavor base in French cuisine.

• In menu engineering, "Horses" (sometimes referred to as "Plowhorses") are menu items that are very popular among customers but have a lower profit margin.
• These items are important for driving traffic and maintaining customer satisfaction, even though they do not contribute significantly to profitability. They often need to be managed carefully to balance their popularity with overall menu profitability.

"Poisson" is the French word for fish. In a French classical menu, the "Poisson" course consists of fish dishes, typically served as one of the main courses.

"Boulanger" is the French term for a baker. It specifically refers to someone who specializes in baking bread and other bakery products.

The moist heat cooking method among the options provided is:

C) Braising

Explanation:

• Braising is a cooking method that involves searing food at high heat and then slowly cooking it in a covered pot with a small amount of liquid, typically broth or wine.
• The combination of high heat and liquid helps break down tough fibers in meat, resulting in tender, flavorful dishes.
• Roasting (option A), baking (option B), and grilling (option D) are all dry heat cooking methods that do not involve cooking food in liquid.

• Ghee is a term commonly used for clarified butter in Indian cuisine and is also widely used in various other cuisines around the world.
• Clarified butter is a type of butter from which water and milk solids have been removed, leaving behind mostly pure butterfat.

• Pesto sauce is a flavorful Italian sauce made primarily from fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. These ingredients are traditionally crushed or blended together to form a thick, vibrant green sauce.
• Pesto is known for its aromatic basil flavor, nuttiness from the pine nuts, and richness from the Parmesan cheese and olive oil.
• It is commonly used as a pasta sauce but can also be used as a spread, dip, or dressing for various dishes.

Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe. While freezing does not kill most bacteria, it does stop bacteria from growing. Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer.

D) Canola oil

Explanation:

• The smoke point of a fat or oil is the temperature at which it starts to break down and produce smoke.
• Canola oil typically has one of the highest smoke points among common cooking oils, ranging from about 400°F to 450°F (204°C to 232°C), making it suitable for high-temperature cooking methods such as frying and deep-frying.
• Butter (option A), olive oil (option B), and coconut oil (option C) have lower smoke points compared to canola oil and may not be as suitable for high-temperature cooking methods.

• When referring to pasta, "al dente" means that the pasta is cooked to be firm to the bite, with a slight resistance when chewed. The term comes from Italian, translating to "to the tooth."
• Cooking pasta al dente ensures that it retains a firm texture and doesn't become mushy or overcooked.
• It's a preferred cooking style for many types of pasta dishes, as it provides a pleasing texture and allows the pasta to hold up well when combined with sauces and other ingredients.

• Béchamel sauce, also known as white sauce, is a classic French sauce made from a roux (a mixture of flour and butter) and milk. It is one of the five mother sauces in French cuisine.
• Béchamel sauce is creamy, smooth, and versatile, serving as a base for many other sauces and dishes. To make béchamel sauce, flour is cooked in melted butter to form a thick paste (roux), then milk is gradually added and stirred until the mixture thickens into a smooth sauce.
• Seasonings such as salt, pepper, and nutmeg are often added to enhance flavor. Béchamel sauce can be used in lasagna, gratins, macaroni and cheese, soufflés, and various other dishes to add richness and creaminess.

• Baking soda, also known as sodium bicarbonate, is a chemical leavening agent commonly used in baking. It reacts with acidic ingredients such as buttermilk, yogurt, vinegar, or lemon juice to produce carbon dioxide gas, which causes baked goods to rise.
• Baking soda helps create a light and fluffy texture in cakes, cookies, muffins, and quick breads. Additionally, it neutralizes acidic flavors in recipes and aids in browning. Beyond baking, baking soda has various household uses, such as cleaning and deodorizing, due to its abrasive and odor-absorbing properties.

• Bread flour is made from hard wheat varieties and has a high protein content, which translates to a higher gluten content.
• Gluten is a protein that forms when flour is combined with water and gives bread its structure and elasticity.

• The Maillard reaction is a chemical reaction that occurs between amino acids (from proteins) and reducing sugars.
• This reaction typically takes place when foods are cooked at high temperatures, resulting in the browning of the food and the development of complex flavors.

The dry heat cooking method among the options provided is:

C) Grilling

Explanation:

• Grilling involves cooking food directly over a heat source, such as an open flame or hot coals, without the use of water or steam.
• Boiling (option A) and steaming (option B) are both moist heat cooking methods that involve cooking food in water or steam.
• Poaching (option D) is also a moist heat cooking method where food is cooked gently in liquid, usually at a lower temperature than boiling.

HACCP stands for Hazard Analysis and Critical Control Points. It's a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. This preventive system aims to ensure food safety by analyzing potential hazards, implementing control measures, a

Bouquet garni is a bundle of herbs tied together with twine or wrapped in cheesecloth, used to flavor soups, stocks, stews, and sauces. It typically contains herbs like parsley, thyme, and bay leaves, and is removed before serving.

The primary focus of the Garde Manger kitchen is preparing and presenting cold dishes, such as salads, appetizers, pâtés, and charcuterie.

Fondant is commonly used for decorating cakes and creating intricate designs due to its smooth texture and ability to be shaped into various shapes and forms.

Julienne involves cutting food items, typically vegetables, into thin, uniform strips that resemble matchsticks. This technique is commonly used for garnishes, salads, stir-fries, and other dishes where a delicate and uniform appearance is desired. To julienne, vegetables are first trimmed into rectangular shapes, then sliced thinly into strips. The resulting strips are usually about 1/8 inch thick and 1 to 2 inches long. Julienne cuts provide not only visual appeal but also ensure even cooking and consistent texture in dishes.

• Vitamin C is known for promoting the absorption of dietary iron.
• Explanation: Iron exists in two forms in foods: heme iron, found in animal products, and non-heme iron, found in plant-based foods and fortified foods.
• Non-heme iron absorption can be enhanced by consuming vitamin C-rich foods or supplements together with iron-rich foods. Vitamin C helps convert ferric iron (Fe^3+) to ferrous iron (Fe^2+), which is more easily absorbed in the intestines.
• This interaction between vitamin C and iron absorption is particularly important for individuals who consume mostly plant-based diets, as non-heme iron is less readily absorbed than heme iron.

A Velouté is a classic French sauce that is a thick soup or sauce made from a white stock (usually chicken, veal, or fish) and a roux (a mixture of flour and fat cooked together). It is finished with a liaison, which is a mixture of egg yolks and cream. This combination gives it a rich and creamy texture.

• BIOS performs various tasks during the booting process, including Power-On Self Test (POST), loading the operating system, and providing basic input/output functions to hardware components.
• However, managing network connections is not typically performed by BIOS. This task is usually handled by the operating system or network drivers after the booting process is complete.

BIOS stands for Basic Input/Output System. It is a firmware interface used to initialize and control the hardware components of a computer during the booting process. BIOS performs tasks such as Power-On Self Test (POST), loading the operating system from the boot device, and providing basic input/output functions to the operating system and installed hardware components.

SQL stands for Structured Query Language. It is a domain-specific language used in programming and designed for managing data held in a relational database management system (RDBMS), or for stream processing in a relational data stream management system (RDSMS). SQL is commonly used for tasks such as querying data, updating data, inserting data, and deleting data in relational databases.

D) Hard Disk Drive

Explanation:

• A floppy disk (option A) typically has a very small storage capacity compared to other storage devices, usually measured in megabytes (MB) or even kilobytes (KB).
• A CD-ROM (option B) can store more data than a floppy disk, typically ranging from a few hundred megabytes to around 700 MB.
• A DVD (option C) has a higher storage capacity compared to both floppy disks and CD-ROMs, typically ranging from around 4.7 GB to 9 GB for single-layer DVDs and even more for dual-layer DVDs.
• A hard disk drive (option D) can store the most data among the options provided. Modern hard disk drives commonly have capacities ranging from hundreds of gigabytes (GB) to several terabytes (TB), offering significantly more storage space compared to floppy disks, CD-ROMs, and DVDs.

• URL stands for Uniform Resource Locator.
• It is a reference or address used to locate resources on the internet.
• URLs specify the protocol used to access the resource (such as HTTP or HTTPS), the domain name or IP address where the resource is located, and the specific location or path to the resource on the server.

The correct answer is C) Keyboard.

Explanation:

• A monitor (option A) is an output device that displays visual information generated by the computer.
• A printer (option B) is also an output device that produces hard copies of documents or images.
• A hard drive (option D) is a storage device used to store data permanently.

A keyboard (option C) is an input device. It allows users to input data and commands into the computer by pressing keys. Keyboards are one of the primary means of interacting with a computer system, allowing users to type text, enter commands, and navigate through software interfaces.

• HTTP (Hypertext Transfer Protocol) is a protocol used for transmitting data over the internet. It's not a programming language; rather, it's a set of rules for how data should be exchanged between clients and servers.
• HTML (Hypertext Markup Language) is a markup language used for creating web pages and web applications. Like HTTP, it's not a programming language; it's used to structure content on the web.
• FTP (File Transfer Protocol) is another protocol used for transferring files between a client and a server on a network. Similar to HTTP, it's not a programming language; it's a protocol for file transfer.

C++ is a programming language. It is a general-purpose programming language that supports procedural, object-oriented, and generic programming. It's widely used for developing system/application software, game development, and more. C++ is known for its efficiency, performance, and flexibility, making it a popular choice for various applications.

• The Digital Rupee (e₹) or eINR or E-Rupee is a tokenised digital version of the Indian Rupee, issued by the Reserve Bank of India (RBI) as a central bank digital currency (CBDC).
• The Digital Rupee was proposed in January 2017 and launched on 1 December 2022. Digital Rupee is using blockchain distributed-ledger technology.

• Actor Kriti Sanon and Alia Bhatt has jointly won the National Film Award in the Best Actress category while actor Allu Arjun is named best actor for his performance in Puspa.
• He has also has become the first Telugu star to bag the award in the history of National Film Awards.

The venue for the 17th Pravasi Bharatiya Divas 2023 is Brilliant Convention Centre, Vijay Nagar, Indore, Madhya Pradesh.

Table Tennis, Manika Batra becomes first Indian woman to break into top 25 of world Women's singles rankings.

Ministry of Tourism in partnership with Central Nodal Agency for Rural Tourism (IITTM) has launched the Best Tourism Village Competition 2024 and Best Rural Homestay Competition 2024. Features of the Competition are: i. To foster the promotion, growth and development of the Rural Tourism and Rural Homestays.

International Day for Abolition of Slavery is observed on 2 December every year, to commemorate the brutal history of slavery practiced by colonial rulers of past centuries and aims to eradicate modern forms of slavery.

Hindustan Unilever Limited (HUL) today announced the appointment of Tarun Bajaj (61) as an Independent Director on its Board, effective 1^st December 2023, for a period of five years.

The Ministry of Defence has signed a contract with M/s Bharat Heavy Electricals Limited (BHEL), Haridwar on 28th November, 2023, for procurement of 16 Upgraded Super Rapid Gun Mount (SRGM) along with associated equipment/ accessories for Indian Navy under Buy (Indian) category at a total cost of ₹2956.89 Cr.

India along with 10 ASEAN Member States (AMS) were represented by 200 participants, at the 4th edition of the annual ASEAN India Grassroots Innovation Forum (AIGIF) that was launched in Langkawi, Malaysia.

• India for the first time invited bids for 20 critical mineral blocks, including lithium and graphite. This is not only seen to boost economic development but also a part of the nation’s strategy to ensure adequate domestic resources of essential raw materials for powering the green energy transition.
• The auction will be held online, using a transparent two-stage ascending forward auction process. Eligible bidders will be chosen based on the highest percentage of the quoted value of dispatched minerals they offer.

Kanchan Devi became the first Woman Director General of the Indian Council of Forestry Research and Education (ICFRE), operating under the Union Ministry of Environment, Forest, and Climate Change.