List of top Food Production Questions

Differentiate between:
(a) Dal Amritsari and Dal Makhani
(b) Kakori Kebab and Murar ke Kebab
Discuss any four points to be kept in mind while planning a menu.
Enlist any four factors each which contribute to soft and crispy cookies.
Compare any four advantages and four disadvantages of convenience foods.
Waste water disposal should be done in kitchens. Write six precautions for proper disposal.
Explain any three major ingredients and three dishes from the North-Eastern States.
Specify three advantages and three importances of cost accounting.
Define the term cross-contamination. Also give two ways through which it happens.
How is fixed menu different from cyclic menu?
Explain the following:
(a) Bhapa doi
(b) Patishapta
What is the base of kadhai gravy? Also give two precautions while making kadhai gravy.
Differentiate between khaman and dhokla.
List four benefits of Green jobs.
Write four characteristics of entrepreneurship.
Differentiate between worksheet and workbook.
Physical exercise and fresh air helps in maintaining a positive outlook. Give two points to justify.
List the various factors that affect active listening.

Match the following:

Choose the correct option:
 

The main ingredient used to make Ashrafi is:
Photophobia is the toxic effect of:
A thin and flavorful lentil preparation:
The name of fast food commercial establishment of Ancient Rome was:
From the following, which is not a type of Vada?
Kasundi is a paste made from: ...........
In context of plating the food, which of the following statement is incorrect?