NVS Catering Supervisor Vacancy 2024

NVS has announced Vacancy of total 78 posts of Catering Supervisor.  Details of Vacancies are as follows:

Click Here: Prepare for NVS Catering Supervisor Exam

Essential Qualifications:

1. Name of Post: Catering Supervisor

2. Number of Posts: 637* (* subject to variation)

3. Classification: Group C

4. Level in Pay Matrix: Level 4 in Pay Matrix (Rs 25500-81100)

5. Age Limits for Direct Recruits: Not Exceeding 35 years

5 years age relxation in upper age limit in case of NVS/ Central Government/ autonomous bodies. Age relaxation for ST/ST/OBC/PH/Ex-servicemen as applicable as under Govt. of India rules issued from time to time would be applicable.

6. Educational and other qualifications required for direct recruits

Essential Qualification: Bachelor’s Degree in Hotel Management from an institution recognized by the Ministry of Tourism, Government of India/State Government.

OR

Trade proficiency certificate in catering with a minimum of 10 years’ service in Defense Services of regular establishment (For ex-servicemen only)

7. Period of probation, if any: 2 years

Click Here for Free Online Test

Scheme of Examination: 

Mode of Selection: Computer Based Test

Join WhatsApp Group: Catering Supervisor/ Assistant Exam

Important Information:

• Detailed examination schedule will be notified on the NVS website www.navodaya.gov.in in due course.
• Admit cards for the competitive exam, interview, personal interaction, or document verification will be sent to the registered email address provided by the candidate during the online application process.
• Alternatively, candidates can download the admit cards from the NVS website.
• NVS will not be responsible if the communication regarding admit cards is not received by the candidate due to the mention of a wrong or incorrect email ID.
• Intimation regarding the selection process will be uploaded on the NVS website www.navodaya.gov.in.
• Candidates must check the NVS website regularly for the latest updates.

Fees Details

How to Apply

• Candidates must apply online through the NVS website at www.navodaya.gov.in.
• No other methods of application will be accepted.
• Applicants must possess a valid and operational personal email ID, which should remain active throughout the recruitment process.
• The NVS or its exam conducting agency may communicate important information, such as call letters for the COMPETITIVE EXAM and interview, via the candidate’s registered email ID. Alternatively, candidates can download these documents from the NVS website.
• Candidates should not share or disclose their email ID to any other person.
• If a candidate does not have a valid and operational personal email ID, they must create one before applying online and keep it active during the recruitment process.
• Online applications must be filled out carefully according to the instructions provided in the online application format. Once completed, the application should be submitted online.
• Upon successful submission of the application, a login ID and password will be generated and sent to the candidate’s registered email address. Candidates are advised to save their login credentials for future reference and use.
• Candidates belonging to SC/ST/PwBD categories are exempt from paying any application fee.
• All other candidates are required to pay the application fee/processing fee online through the prescribed link during the online application process.
• Once the application fee/processing fee is deposited, it will not be refunded under any circumstances.

The application fee/processing fee varies according to the post applied for.

About NVS

• The Navodaya Vidyalaya System, established under the National Policy on Education-1986, aims to nurture rural talent by providing free residential quality education to students from Class VI to XII. Affiliated with CBSE, Navodaya Vidyalayas offer free boarding, lodging, uniforms, textbooks, and transportation to talented children.
• They focus on providing opportunities for rural students to excel and compete on par with their urban counterparts, integrating them seamlessly into society. Each Navodaya Vidyalaya is a co-educational residential institution located in rural areas, with the state government providing free land and temporary buildings for construction.

            

                
                
                

                    
                    
                    

            
            
            
            
            

                

                    
                    
                    
MCQ on NVS Catering Supervisor- Food Production Quiz 1
                    
Prepare for NVS Catering Supervisor

                    
                    
                    
                    
                    
                    
                    
                    
                

                    
                    
                    
1 / 20
                    

                        
                        

                                
What is court bouillon used for?

                            
                            
                        

            

                

                

                Browning meat

            
            

                

                

                Simmering vegetables

            
            

                

                

                Thickening sauces

            
            

                

                

                Poaching oily fish and seafood

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            
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.

                        
                        

                            
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.

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
2 / 20
                    

                        
                        

                                
What is the other name for a Chef Jacket?

                            
                            
                        

            

                

                

                Veste Noir

            
            

                

                

                Blouse de chef

            
            

                

                

                Veste Blanc

            
            

                

                

                Manteau bleu

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

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

                        
                        

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

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
3 / 20
                    

                        
                        

                                
Kimchi, Gochugaru, Bibimbap, Bulgogi are important part of which cuisine?

                            
                            
                        

            

                

                

                Japanese cuisine

            
            

                

                

                Thai cuisine

            
            

                

                

                Malaysian cuisine

            
            

                

                

                Korean cusine

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            
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.

                        
                        

                            
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.

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
4 / 20
                    

                        
                        

                                
What does "Devils on horseback" refer to?

                            
                            
                        

            

                

                

                Stuffed dates wrapped in bacon

            
            

                

                

                Grilled meat skewers served with a spicy sauce

            
            

                

                

                Deep-fried stuffed pastries

            
            

                

                

                Miniature sandwiches served as finger 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.

                        
                        

                            
"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.

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
5 / 20
                    

                        
                        

                                
Escargot is a classic French appetizer that features:

                            
                            
                        

            

                

                

                Skewered and grilled meat with peanut sauce

            
            

                

                

                Battered and deep-fried seafood and vegetables

            
            

                

                

                Young soybeans boiled and served with salt

            
            

                

                

                Cooked land snails with garlic, butter, and herbs

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

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

                        
                        

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

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
6 / 20
                    

                        
                        

                                
Which French sauce is made by cooking butter until it turns very dark brown (almost black)?

                            
                            
                        

            

                

                

                Beurre Noisette

            
            

                

                

                Demi-glace

            
            

                

                

                Al dente

            
            

                

                

                Beurre Noir

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            
"Beurre noir" (French for "black butter") refers to a sauce made from darkly browned butter, often flavored with herbs, vinegar, or lemon juice, used in French cuisine. 
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.
 

                        
                        

                            
"Beurre noir" (French for "black butter") refers to a sauce made from darkly browned butter, often flavored with herbs, vinegar, or lemon juice, used in French cuisine. 
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.

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
7 / 20
                    

                        
                        

                                
Which of the following is an oil soluble pigment present in fruits and vegetables

                            
                            
                        

            

                

                

                Flavonoids

            
            

                

                

                Tannins

            
            

                

                

                Carotenes

            
            

                

                

                Anthocyanins

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            
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.

                        
                        

                            
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.

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
8 / 20
                    

                        
                        

                                

Identify the logo

                            
                            
                        

            

                

                

                Vegetarian Food

            
            

                

                

                Organic Food

            
            

                

                

                Local Farm Grown Food

            
            

                

                

                FSSAI Approved

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            
 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

                        
                        

                            
 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

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
9 / 20
                    

                        
                        

                                
According to FSSAI guidelines, what is the minimum percentage of whole wheat flour required to be used in whole wheat bread by bakeries?

                            
                            
                        

            

                

                

                At least 50% whole wheat flour

            
            

                

                

                At least 90% whole wheat flour

            
            

                

                

                At least 60% whole wheat flour

            
            

                

                

                At least 75% whole wheat flour

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            


                        
                        

                            


                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
10 / 20
                    

                        
                        

                                
Which kitchen equipment is used for cooking large quantities of food and can be used for braising, sautéing, frying, boiling, and simmering?

                            
                            
                        

            

                

                

                Multipurposer

            
            

                

                

                OTG

            
            

                

                

                Tilting Brat Pan

            
            

                

                

                Multi Processor Cooker

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            
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.

                        
                        

                            
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.

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
11 / 20
                    

                        
                        

                                
Which type of solar cooker uses a box with a transparent glass cover to trap heat?

                            
                            
                        

            

                

                

                Box-type solar cooker

            
            

                

                

                Solar panel cooker

            
            

                

                

                Concentrating solar cooker

            
            

                

                

                Parabolic solar cooker

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            
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.

                        
                        

                            
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.

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
12 / 20
                    

                        
                        

                                
What is the role of the "Entremetier" in the kitchen brigade?

                            
                            
                        

            

                

                

                Overseeing the grill and grilling process.

            
            

                

                

                Preparing and presenting dessert items.

            
            

                

                

                Making soups.

            
            

                

                

                Preparing main course.

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

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

                        
                        

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

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
13 / 20
                    

                        
                        

                                
Which type of food thermometer is best suited for checking the temperature of liquids, such as soups or sauces?

                            
                            
                        

            

                

                

                Infrared thermometer

            
            

                

                

                Pop-up thermometer

            
            

                

                

                Immersion probe thermometer

            
            

                

                

                Thermocouple thermometer

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

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

                        
                        

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

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
14 / 20
                    

                        
                        

                                
Which vitamin is known for its role in promoting the absorption of dietary iron?

                            
                            
                        

            

                

                

                Vitamin C

            
            

                

                

                Vitamin D

            
            

                

                

                Sunlight

            
            

                

                

                Vitamin K

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            
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.

                        
                        

                            
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.

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
15 / 20
                    

                        
                        

                                
 It is a French culinary knife cut technique in which food items are cut into long thin strips similar to a match stick. 

                            
                            
                        

            

                

                

                Macedoine

            
            

                

                

                Carre

            
            

                

                

                Julienne

            
            

                

                

                Slicing

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

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

                        
                        

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

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
16 / 20
                    

                        
                        

                                
Fondant is commonly used in Bakery for:

                            
                            
                        

            

                

                

                Making savory sauces

            
            

                

                

                Decorating cakes and pastries

            
            

                

                

                Tenderizing meat

            
            

                

                

                Thickening soups

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            
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.

                        
                        

                            
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.

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
17 / 20
                    

                        
                        

                                
What is the primary focus of the Garde Manger kitchen?

                            
                            
                        

            

                

                

                Cooking meat and poultry

            
            

                

                

                Baking pastries and desserts

            
            

                

                

                Producing confections and chocolates

            
            

                

                

                Preparing cold dishes and salads

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

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

                        
                        

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

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
18 / 20
                    

                        
                        

                                
Which Japanese noodle soup is made with a flavorful broth, often pork or chicken-based, and is served with wheat noodles and various toppings?

                            
                            
                        

            

                

                

                Miso

            
            

                

                

                Ramen

            
            

                

                

                Harira

            
            

                

                

                Nikujaga

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            
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.

                        
                        

                            
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.

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
19 / 20
                    

                        
                        

                                
Curry Leaves and Mustard Seeds, Dalma, Pakhala Bhata, Chhena Poda, Chhena Jhili are part of which cuisine?

                            
                            
                        

            

                

                

                Karnataka cuisine

            
            

                

                

                Telangana cuisine

            
            

                

                

                Tamil cuisine

            
            

                

                

                Odisha cuisine

            
                        
                        
                        
                        

                        
                        
                        
                        
                        
                        
                    
                        
                        

                            
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

                        
                        

                            
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

                        
                        

                            
                        
                        
                        
                    
                

                    
                    
                    
20 / 20
                    

                        
                        

                                
Goda Masala is a spice mix that hails from which Indian state?

                            
                            
                        

            

                

                

                Gujrat

            
            

                

                

                Tamil Nadu

            
            

                

                

                Maharashtra

            
            

                

                

                Punjab

            
                        
                        
                        
                        

                            
                            
                            
                            
                        
                        
                        

                            
•	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.

                        
                        

                            
•	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.

                        
                        

                            
                        
                        
                        
                    
                

            
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