List of top Food Production Questions on culinary arts

List two precautions for each to be considered while preparing brown and kadhai gravy.
Differentiate between:
(a) Dal Amritsari and Dal Makhani
(b) Kakori Kebab and Murar ke Kebab
Explain any three major ingredients and three dishes from the North-Eastern States.
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.

Match the following:

Choose the correct option:
 

The main ingredient used to make Ashrafi is:
A thin and flavorful lentil preparation:
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?
Small packets made with rice dough with a sweet filling and steamed in Banana leaves:
Pick the Gujarati snack that has its origin in Kutch.
The main ingredient of Khubani ka Meetha is:
A generic term for a variety of snacks:
It is a traditional Maharashtrian sweet and spicy snack:
A kind of wild caper berry from Rajasthan:
Chopped onions and tomatoes form the base of which gravy?
Split black gram dal and Chana dal cooked together and tempered:
Thick porridge of semolina mixed with vegetables and lightly spiced:
Choose the correct sequence of menu planning:

Match the following:

Choose the correct option: 
 

On which type of food products do fast food outlets rely heavily?
Vegetable preparation made with raw bananas, drumsticks, and beans cooked in coconut milk: