Tertiary and Vocational Education Commission

Knowledge Assessment – January 2020

Cook
National Vocational Qualification – Level 04
Time: 03 Hours
Instructions for the Candidates
 This question Paper Consists of two parts namely Part 1 & Part 2
 This question Paper also includes Multiple Choice Questions and short answer questions
 Part 1 - Choose the most suitable answer from the given four answers of each questions and mark
as “X” in the appropriate places of the answer sheet given separately.
 Answer any Seven questions in Part 2
 This question paper consists of 12 pages.

Part 1
1. The following sauce is made of Demi - glace
a. Cocktail Sauce c. Mayonnaise Sauce
b. Tartar Sauce d. Robert Sauce

2. The Main sections of a Tourist Hotel are

a. Five c. Two
b. Three d. Four

3. Which of the following is used in preparation of Pizza

a. Kraft Cheese c. Happy Cow Cheese
b. Mozzarella Cheese d. Cream Cheese

4. The below mentioned method is followed when storing sea food in the deep freezer
a. Cleaning, portioning, labeling, packaging
b. Cleaning, labeling, packaging, storing
c. Freshening , cleaning, packaging, labeling
d. Freshening, cleaning, portioning, packaging, labeling

5. Lobster is a kind of
a. Vegetable c. Fruit
b. Fish d. Meat

6. Steel is used to
a. Remove bones from the meat c. Thinning out layer by layer
b. Sharpen the knives d. Cut into lean pieces

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7. What need to be done prior to cut the meat or fish in deep freezer
a. Cooling the food taken from the freezing temperature
b. Removing the meat and fish and immerse in the water
c. Placing in hot water
d. Placing meat and fish separately in the water

8. Which of the following type of meat cut according to Sauté Cut

a. Pork c. Chicken
c. Beef d. Mutton

9. What is the receipt as shown below given to a guest who request Grill Meat from the kitchen
according to the A la Carte Menu?
a. B.O.T. c. K.O.T.
b. E.M.T. d. G.O.T.

10. The expectation of providing uniforms to each person(the staff) of a tourist hotel is
a. To distribute positions c. Be noticeable among others
b. To get identified d. Food Hygiene

11. The colour of the board used for cutting the meat is
a. Yellow c. Blue
b. Red d. Green

12. What is the cutting method for the following is called as Darne
a. Fish c. Potato
b. Meat d. Vegetable

13. What is the main feature that is observable in fresh fish

a. Processed in Ice
b. The eyes of fish in darker shade
c. Gills of the fish in red shade
d. Slackness of the fish meat

14. The group of food which contained Carbohydrate is

a. Sugar, yams, grains, fruits
b. Grains, yams, beans, sugar
c. Sugar, yams, fruits, grains
d. Sugar, starch, cellulose, gum

15. What is primary factor for causing fire

a. Heat, Carbon, Gas
b. inflammatory material, Oxygen, Heat
c. Electricity, Heat, inflammatory material
d. Inflammatory material, Oxygen, Carbon

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16. Salmonella Bacteria can be destroyed by
a. Use of deep freezing
b. Chilling to 0Co – 4Co
c. Allowing in heat to 100Co
d. Using detergents

17. What is the beverage that is made with using curd

a. Fruit Drink c. Cocktail
b. Milk Shake d. Lassie

18. Storing meat and vegetable in the same place of the refrigerator
a. Weakens the acidity of the meat c .Easier to store meat and vegetable
b. Develops bacteria d. Easier to cook

19. The raw materials used to make Clear soup (Consommé) are
a. Egg whites, brown stock, mirepoix vegetable, B-G (Bouquet Garni)
b. Minced beef, egg yolk, stock, mirepoix vegetable, B-G (Bouquet Garni)
c. Minced beef, Egg whites, brown stock, mirepoix vegetable, B-G (Bouquet Garni)
d. Minced beef, Egg whites stock, mirepoix vegetable, B-G (Bouquet Garni)

20. Who is a Grade - Manager (Leader)

a. Part of a kitchen c. Manager of the Kitchen
b. Staff of the Kitchen d. Store of the Kitchen

21. The correct ingredients in Bouquet Garni are

a. Parsley, Bay Leaf, Celery, Tarragon, Pepper seeds
b. Parsley, Bay Leaf, Fresh herbs, Celery, Pepper seeds
c. Parsley, Celery, Tarragon, Oregano, Pepper seeds
d. Parsley, Fresh herbs, Oregano, Pepper seeds

22. Which of the following is the more correct method in making of Veloute sauce
a. White stock and White Roux
b. White stock and blond Roux
c. White stock and Brown Roux
d. White stock and White milk

23. After daub in flour enwrapping the egg and bread crumbs is called
a. Roux c. Enfolding
b. Pané d. Fusilli

24. The ingredient that is used to make sauce when preparing Prawn Cocktail is,
a. Egg c. Egg Yolk
b. Egg White d. Boiled Egg

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25. „Mirepoix‟ means
a. A method of meat cutting
b. A method of fish cutting
c. A method of vegetable cutting
d. A method of salad cutting

26. The official symbol that is placed on meat products suitable for marketing is
a. By Veterinary Surgeon
b. By Public Health Inspector
c. By District Medical Officer
d. By District Secretary

27. The standard temperature of a cold drink to offer is

a. 50C
b. 10C
c. 150C
d. 20C

28. Thermometer is used

a. To check the warmth in the heated food
b. To check the freshness of the meat and fish
c. To keep the food for a longer period without spoiled
d. To check the taste of food

29. Processing of cooking the vegetable types that is grown under the soil begins
a. At boiling water
b. At fresh water
c. At salt mixed warm water
d. At salt mixed fresh water

30. To which country the traditional cooking of “Tandoori Cooking method” belongs to
a. Italy
b. Indonesia
c. India
d. Iraq

(Marks 1 x 30 = 30)

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 Part 2
Answer any 7 question

1. i. Draw the structure of an Egg and name the parts of it. (05 Marks)

ii. Write the five things to consider when you purchase eggs. (05 Marks)

2. i. Explain the categorization of sauces using a chart (with examples) (08 Marks)

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 ii. Name Four Sweet sauces (02 Marks)

3. i. Name 10 parts of a bull. (05 Marks)

ii. Name 10 methods of cooking beef (05 Marks)

4. i. Write the meanings of the following words (05 Marks)

1. clouté

2. Bain-Marie

3. Croutons

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 4. Consommé

5. Veloute

6. Shallow Frying

7. Salamander

8. staphylococcus

9. Mignonette

10. Bouquet Garni

ii. Name 5 main things a cook of a tourist hotel should fellow (05 Marks)

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5. i. Illustrate the categorization of soup with the use of a chart. (05 Marks)

ii. Name 05 types of International soups and name the countries related (05 Marks)

6. i. Write a Menu for a Breakfast menu in a tourist hotel for local and foreign tourists
(05 Marks)

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 ii. Write a set menu for an Italian national. (05 Marks)

7. i. Name the main sections of an Organization of a Medium Kitchen of a Tourist Hotel

(05 Marks)

ii. Explain the position and the responsibilities of kitchen staff of this hotel with the
assistance of a chart of your preference (05 Marks)

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8. i. Name 10 types of desserts. Explain required raw materials and the method of
Preparation for six persons. (05 Marks)

ii. Name the main nutrient items contained in a balanced diet. Write two examples each
for the each nutrient item. (05 Marks)

9. i. Name the main method of cutting the fish. (05 Marks)

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 ii. Explain the composition of fish and state the five features you find in a rotten fish.
(05 Marks)

10. i. Name the five main methods of cutting vegetables with the aid of a diagram

(05 Marks)

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 ii. Explain with examples the categorization of Stock with the assistance of a Chart.
(05 Marks)

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