Muft Shiksha
Update

Muft Shiksha™ एक 100% Free Education Portal है 🇮🇳, जिसका उद्देश्य Class 9–12 के हर विद्यार्थी तक High-Quality Education को पूरी तरह मुफ्त पहुँचाना है। 🇮🇳 हम मानते हैं कि अच्छी शिक्षा किसी student की आर्थिक स्थिति पर निर्भर नहीं होनी चाहिए। 🇮🇳 हर विद्यार्थी को वही Quality Study Material, MCQs, Quizzes, Exam Preparation, Concept-Based Learning और Bilingual Support मिलना चाहिए, जो आमतौर पर महंगी Coaching या Premium Platforms में मिलता है। Muft Shiksha™ 🇮🇳 इसी सोच के साथ बनाया गया है

Subjects

Home Science

Traditional occupations in India - Indian cuisine

TOPIC PRACTICE

Quiz this set

Up to 20 questions from this page. Select your focus, then start.

20 questions
Choose questions
Easy · Level 15 · indian-cuisine,food-fair,promotion
View options
  1. Giving recognition to local dishes and entrepreneurs
  2. Erasing food tradition
  3. Removing customers
  4. Closing kitchens
Easy · Level 15 · indian cuisine,kitchen hygiene,cross contamination,utensil use,food safety
View options
  1. To prevent flavour mixing and cross-contamination between dishes
  2. To make food cook for a longer time
  3. To reduce the quantity of food served
  4. To eliminate the need to wash utensils
Easy · Level 15 · indian cuisine,food entrepreneurship,customer service,repeat customers,consumer trust,home science
View options
  1. To encourage repeat customers, build a positive reputation, and increase trust
  2. To increase only the cost of food
  3. To avoid giving customers information about the menu
  4. To reduce the need for food quality and hygiene
Easy · Level 15 · indian-cuisine,catering,food-contamination
View options
  1. Food can become contaminated or spoiled
  2. Customers will always be happy
  3. Food will become safer
  4. Taste will always increase
Easy · Level 15 · indian-cuisine,sensory-quality,food-colour
View options
  1. Sensory quality
  2. Building quality
  3. Soil quality
  4. Textile quality
Easy · Level 15 · home science,food enterprise,shelf life,food storage,food safety
View options
  1. वह अवधि जिसके दौरान भोजन सुरक्षित और उपयोग योग्य रहता है
  2. दुकान में खाद्य पदार्थ रखने के लिए शेल्फ की कुल लंबाई
  3. किसी खाद्य पदार्थ को तैयार करने में लगने वाला समय
  4. एक दिन में बेचे गए खाद्य पदार्थों की संख्या
Easy · Level 15 · indian cuisine,spice blend,food value addition,traditional occupations,home science,entrepreneurship
View options
  1. Food value addition
  2. Food preservation
  3. Railway construction
  4. Textile weaving
Easy · Level 15 · indian-cuisine,feedback,menu-improvement
View options
  1. Customer-centred improvement
  2. Hiding food
  3. Destroying ingredients
  4. Stopping service
Easy · Level 15 · indian-cuisine,livelihood,food-service
View options
  1. By earning income through cooking service or sale
  2. By not cooking food
  3. By throwing ingredients
  4. By avoiding customers
Easy · Level 15 · indian-cuisine,food-enterprise,success-factors
View options
  1. Taste, hygiene, fair price and good service
  2. Dirt, wrong price and poor service
  3. Hiding menu and avoiding customers
  4. Buying ingredients without planning
Medium · Level 15 · home-science,menu-engineering,food-business,indian-cuisine
View options
  1. Improving the menu by studying customer preference, cost and profit
  2. Writing every dish without price
  3. Making food only for decoration
  4. Completely removing customer feedback
Medium · Level 15 · home-science,base-gravy,food-preparation,quality-control
View options
  1. Service time reduces and taste remains consistent
  2. Food always becomes unsafe
  3. Customer preference ends
  4. Need for raw material ends
Medium · Level 15 · home-science,pre-preparation,ingredient-safety,hygiene
View options
  1. Keeping cut ingredients in clean covered containers
  2. Leaving cut vegetables open in dust
  3. Mixing raw and cooked items together
  4. Removing label and time information
Medium · Level 15 · home-science,spice-box,kitchen-organisation,efficiency
View options
  1. It helps speed, flavour control and hygiene in cooking
  2. Spices become wet quickly
  3. Food colour always becomes poor
  4. Customer complaints increase
Medium · Level 15 · home-science,daily-special,menu-variety,seasonal-food
View options
  1. Increasing customer interest and using seasonal ingredients
  2. Keeping the menu always closed
  3. Removing all dishes
  4. Reducing food hygiene
Medium · Level 15 · home-science,food-adulteration,consumer-health,ethics
View options
  1. Both customer health and trust are affected
  2. Food always becomes more nutritious
  3. Business ethics increase
  4. Need for hygiene ends
Medium · Level 15 · home-science,curd-setting,fermentation,temperature
View options
  1. On clean milk, proper starter and suitable temperature
  2. On dirty utensils and very cold surroundings
  3. On setting without milk
  4. On adding stale water
Medium · Level 15 · home-science,batch-cooking,freshness,waste-control
View options
  1. When demand is uncertain and freshness must be maintained
  2. When all customers are thousands at once
  3. When food must be kept open for long
  4. When cost has no importance
Medium · Level 15 · home-science,apron,personal-hygiene,professionalism
View options
  1. For personal hygiene and professional image
  2. To hide food quality
  3. To confuse customers
  4. To attract pests
Medium · Level 15 · home-science,indian-thali,balanced-meal,food-diversity
View options
  1. It can include different food groups and tastes
  2. It contains only sweets
  3. It has no water and vegetables
  4. It is always without nutrition