Traditional occupations in India - Indian cuisine

Question 1MediumLevel 14

Why is the combination of grain, pulse and vegetable useful in traditional Indian meals?

AIt can provide a balance of energy, protein and micronutrientsBIt always makes food unbalancedCIt is only decorationDIt always stops digestion

Question 2MediumLevel 14

What is the benefit of keeping a clear price list in an Indian food enterprise?

ACustomer confusion reduces and transparency increasesBIt becomes easy to tell wrong pricesCFood quality decreasesDMenu gets hidden

Question 3MediumLevel 14

What can be a benefit of a community kitchen model in Indian food business?

AShared equipment, labour cooperation and capacity to handle larger ordersBHiding food skillsCSeparating all membersDRemoving kitchen hygiene

Question 4MediumLevel 14

When is using a local name and story correct in an Indian cuisine enterprise?

AWhen the story is truthful, respectful and linked with the dish traditionBWhen false history is createdCWhen the community is mockedDWhen wrong ingredients are told to customers

Question 5MediumLevel 14

Which is a sustainable way to increase profit in an Indian food enterprise?

AImproving cost, wastage and menu planning while maintaining qualityBReducing ingredient qualityCSelling stale foodDSecretly giving less quantity to customers

Question 6MediumLevel 14

Why is regular cleaning of kitchen equipment necessary in an Indian food business?

ATo reduce contamination, odour and pest riskBTo damage machines quicklyCTo make food dirtyDTo increase customer complaints

Question 7MediumLevel 14

Why is it necessary to respect religious or cultural food rules in an Indian food enterprise?

ATo maintain customer trust and cultural sensitivityBTo give wrong food to customersCTo remove food identityDTo make the menu unsafe

Question 8MediumLevel 14

What should be considered while preparing food for small children in an Indian cuisine business?

AMild spice, hygiene and nutritional balanceBVery high chilli and low nutritionCDirty utensilsDWrong label

Question 9MediumLevel 14

What is important in meal planning for elderly customers in an Indian cuisine enterprise?

AEasy-to-chew, balanced and less oily optionsBVery hard and very fried foodCIgnoring hygieneDRemoving water need

Question 10MediumLevel 14

Which is a good way to reduce food wastage in an Indian food enterprise?

ADemand estimation, portion control and safe leftover managementBCooking too much without demandCKeeping leftovers in dirty placesDNot making a purchase list

Question 11MediumLevel 14

What can be a benefit of sourcing ingredients from local farmers in an Indian food business?

AFresh ingredients and support to local economyBAlways making food costlyCHiding ingredient identityDReducing customer trust

Question 12MediumLevel 14

What can be a benefit of adding millet-based dishes to traditional Indian food?

AMenu diversity and nutrition options may increaseBEvery customer option will decreaseCFood will always be unsafeDAll dishes will become identical

Question 13MediumLevel 14

Why is mentioning ingredient hints in a menu card useful in an Indian food enterprise?

AIt helps customers understand taste, allergies and dietary preferenceBIt always confuses customersCIt removes food identityDIt hides price

Question 14MediumLevel 14

Why does making food artificially very bright in colour require caution in an Indian food business?

ABecause colours should be used only safely and appropriatelyBBecause bright colour is always healthyCBecause colour removes need for hygieneDBecause customers do not notice taste

Question 15MediumLevel 14

Why should evaluation be done after staff training in an Indian food enterprise?

ATo see whether hygiene, measurement and service practices are adopted correctlyBTo prove training uselessCTo increase customer complaintsDTo remove records

Question 16MediumLevel 14

What is the benefit of making a daily purchase list in an Indian food business?

ANeeded ingredients are obtained on time and unnecessary spending reducesBTo forget raw materialsCTo reduce food qualityDTo hide customer orders

Question 17MediumLevel 14

When can keeping a food sample safely be useful in an Indian cuisine business?

AIn quality or complaint checking after a large orderBTo make food dirtyCTo give wrong information to customersDTo remove menu

Question 18MediumLevel 14

Why should the time taken for food to reach customers be controlled in an Indian food enterprise?

ATo maintain food quality, temperature and safetyBTo spoil food by delayCTo make customers waitDTo weaken packaging

Question 19MediumLevel 14

What is the first condition for turning a family recipe into an enterprise in Indian cuisine?

ATesting recipe, cost, quantity, hygiene and customer demandBMaking it on a large scale without testingCMaking false claims to customersDIgnoring measurement

Question 20MediumLevel 14

Which is the most balanced way to strengthen Indian cuisine-based livelihood?

AImproving culinary skill, hygiene, cost control, nutrition, customer service and market linkage togetherBAdding only more spicesCReducing hygieneDIgnoring customer feedback

Traditional occupations in India - Indian cuisine

Quiz this set

Why is the combination of grain, pulse and vegetable useful in traditional Indian meals?

What is the benefit of keeping a clear price list in an Indian food enterprise?

What can be a benefit of a community kitchen model in Indian food business?

When is using a local name and story correct in an Indian cuisine enterprise?

Which is a sustainable way to increase profit in an Indian food enterprise?

Why is regular cleaning of kitchen equipment necessary in an Indian food business?

Why is it necessary to respect religious or cultural food rules in an Indian food enterprise?

What should be considered while preparing food for small children in an Indian cuisine business?

What is important in meal planning for elderly customers in an Indian cuisine enterprise?

Which is a good way to reduce food wastage in an Indian food enterprise?

What can be a benefit of sourcing ingredients from local farmers in an Indian food business?

What can be a benefit of adding millet-based dishes to traditional Indian food?

Why is mentioning ingredient hints in a menu card useful in an Indian food enterprise?

Why does making food artificially very bright in colour require caution in an Indian food business?

Why should evaluation be done after staff training in an Indian food enterprise?

What is the benefit of making a daily purchase list in an Indian food business?

When can keeping a food sample safely be useful in an Indian cuisine business?

Why should the time taken for food to reach customers be controlled in an Indian food enterprise?

What is the first condition for turning a family recipe into an enterprise in Indian cuisine?

Which is the most balanced way to strengthen Indian cuisine-based livelihood?

Quiz result

Traditional occupations in India - Indian cuisine

Quiz this set

Why is the combination of grain, pulse and vegetable useful in traditional Indian meals?

What is the benefit of keeping a clear price list in an Indian food enterprise?

What can be a benefit of a community kitchen model in Indian food business?

When is using a local name and story correct in an Indian cuisine enterprise?

Which is a sustainable way to increase profit in an Indian food enterprise?

Why is regular cleaning of kitchen equipment necessary in an Indian food business?

Why is it necessary to respect religious or cultural food rules in an Indian food enterprise?

What should be considered while preparing food for small children in an Indian cuisine business?

What is important in meal planning for elderly customers in an Indian cuisine enterprise?

Which is a good way to reduce food wastage in an Indian food enterprise?

What can be a benefit of sourcing ingredients from local farmers in an Indian food business?

What can be a benefit of adding millet-based dishes to traditional Indian food?

Why is mentioning ingredient hints in a menu card useful in an Indian food enterprise?

Why does making food artificially very bright in colour require caution in an Indian food business?

Why should evaluation be done after staff training in an Indian food enterprise?

What is the benefit of making a daily purchase list in an Indian food business?

When can keeping a food sample safely be useful in an Indian cuisine business?

Why should the time taken for food to reach customers be controlled in an Indian food enterprise?

What is the first condition for turning a family recipe into an enterprise in Indian cuisine?

Which is the most balanced way to strengthen Indian cuisine-based livelihood?

Quiz result

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