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MKG-XIXlTECHCIFPG/1T/03 POSTCODE/~~ :

~ 11_0_/1_4 ~~'-'~--~

.JO~(I)

0000alOWI-XoI-.Ju.o01-.JW<ta:~<tW:::l

Signature of the Invigilator with Name Signature of the Candidate with Name X 0L- ~ ~~ ~ ~ ~II->Read the following instructions carefully before you begin to answer the questions. Z ::!

w.nif;~~~~;ftitfu@~Cf>1~~~~ I WI----~DFm~Nsm~~~;moo;,~---r--~~~~~~~~~----I~zIMPORTANT INSTRUCTIONS TO CANDIDATES 0 :::lI-oZoo

Write here Roll Number and Answer Sheet No.~~~~~~~

Answer Sheet No./~~~

Time Allowed: 2 hours OBJECTIVE TYPE TIER-ONE EXAMINATION

-Rmfuf ~ : 2 tR €H"1r.:.tsd~-q;{ "Critanr.:O:-e-'clC"'ar-a':7tio-n-;b'--y-:ln-v""'ig-:'il:-at:-o-r'---:--='-------------=, Oeclaration by Candidate:

I Certify that I have checked that the Roll Number and the Answer I undertake not to employ any unfair means in this exam. I have checked the QuestionSheet Number written by the Candidate on the question paper and Booklet Number and the Answer Sheet Number and both are identical and have beenthe OMR Sheet are correct and the Answer Sheet Number matches correctly entered by me wherever indicated.the Question Booklet Number exactly.

1. ~~8~B&n~,ir~.~~~2~~~2~~~~"00"cm~~ I

2. ~ 'Jffi: ~ ij .:m.D;l1.3m:. 'Jffi: ~ Wfq ~I ~ ~~~ ij .~~ Cfi8 it ~ 31[q' 'Jffi: ~ ij 3'fCR1 m.t~,~~~,~nmwm~ij~~lN:~~'3W~~-msm~1 ~~'3W~cm~ ~ ~ 3fu:~ ~ ~ ~I r -:-...-:-:-=.:- - - ---::.=-: .

3. 3ir.D;l1'.3ffi. ~ ~ ii ~ ~ ~ .~cm~~1:fMt 1~'liT~#;) •~;r~<n1WlO~cn1~~if;~-q. 3il.~.3m. ~~cn1~~~~~3il.~.3m:.~~(f;l1~::~~I

4. ~¥~~~~:r:l~~~~~I

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6. ~~~~nmm~~h--------'7. ~q:;rq "tcfiHlii'lch~ ~ I~1WIO 'l'iR a;~ 0.25 3f<fitml

~I ~8. ~ ~ -if ¥1 200 ~ t ~ RRR1fu1d 'IWT ~ ~ :'IWT 1:liT~ ~ m <f;t B<SlIl 'r'3~ ~(31) i) '{fl'l1'R.I~ 20 2-5 ~

ii) ~~mn r~ ~'111'1'>'1'>'lWlmT 20 6 -11 "

iii) ~~~~ 20 12-15 ~

iv) fRT ~ ~ ofrq 20 16- 17 It: trv) :mt;;fi ~ ~ ofrq 20 18-19 ~ IW

(~) "ltR~fu1l<r-~m 100 20-37

9. Use of Calculator/Palmtop/Laptop/Other Digital Instrument! 9. ~ !~ /~ /~ ~ ~ /~ / iMobile/Cell Phone/Pager is not allowed. -m, -iH / ~ Cf,T~ ~~I It:

10. Candidates found guilty of misconduct/using unfair means in the 10. 1:liT~1T-mr.:l-if ~.~ ~ 'liT'f ~ ~ ~ l:fTit rrir ~ 'fl)"Examination Hall will be liable for appropriate penaillegal action. ~ ~ /~ ~ ~ 1Wf ~ I I

11. The manner in which different questions are to be answered has 11. ~ m~3m f.t <f;t f<'Ifu ~ ~ ~ tfm ~ ~ ~been explained at the back of this Booklet, which you should -if ~ t:t ~ t ~31N m~'Jffi:f.t it ~ ~~ ~ ~ Iread carefully before actually answering the questions. ~"/,..~.,

12. No Rough Work is to be done on the Answer Sheet. 12. 'filf~~ q:;yc:f ~ ~ ~;rtf ~ ~ I t.t;----------------------~--------------------~~Go through instructions given in Page No. 40 (Back Cover Page)

Roll No.1 JijSFiqiCfl

1. If the Roll No. is a 8 digit No., the candidate needs to circle as"00" as the first 2 digits in the first 2 columns of the Roll No.

2. OMR Answer Sheet is enclosed in this Booklet. You mustcomplete the details of Roll Number, Question Booklet No.,etc., on the Answer Sheet and Answer Sheet No. on the spaceprovided above in this Question Booklet, before you actuallystart answering the questions, failing which your Answer Sheetwill not be evaluated and you will be awarded 'ZERO' mark.

3. A machine will read the coded information in the OMR AnswerSheet. In case non/wrong bubbling of Roll Number etc., themachine shall reject such OMR answer sheet and hencesuch OMR answer sheet shall not be evaluated.

4. Please check all the pages of the Booklet carefully. In case ofany defect, please ask the Invigilator for replacement of theBooklet.

5. You must not tear off or remove any sheet from this Booklet.The Answer Sheet must be handed over to the Invigilatorbefore you leave the Examination Hall.

6. All questions are compulsory and carry equal marks.7. The paper carries negative markings. For each wrong

answer 0.25 mark will be deducted.

8. This Booklet contains 200 questions in all comprising thefollowing Sections:

Sections Test ComponentsNo. of Page

Questions No.(A) i) General Awareness 20 2-5

ii) General Intelligence andReasoning Ability 20 6-11

iii) Arithmetical and Numerical Ability 20 12-15iv) Hindi Language and Comprehension 20 16 -17v) English Language and Comprehension 20 18 -19

(B) Post Specific Subject-RelatedQuestions 100 20 -37

Maximum Marks: 200~~ : 200

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SECTION -Ai) General Awareness

1. "Cyclone Vayu" recently in news, in 5. Council of Ministers are appointed bywhich of the following region it was (A) President of Indiaoriginated? (B) Prime Minister of India(A) Arabian Sea (C) Lok Sabha Speaker(B) Pacific Ocean (0) Finance Minister(C) Bay of Bengal(0) None of the above

MKG-XIXlTECHCIFPG/11103

2. Stockholm convention is a globaltreaty to protect human health andthe environment from which of thefollowing pollutants?(A) Carbon monoxide and

Carbon dioxide(B) Persistent Organic Pollutants

(POPs)(C) Methane and Sulphuric Acid(D) -None of the above

3. Which of the following statements trueabout ozone layer?(A) Ozone is a triatomic molecule of

carbondioxide (C02)

(B) The ozone layer absorbs allthe harmful UV-B radiationsemanating from the sun

(C) Both the option A and Barecorrect

(0) None of the above

4. Which of the following Article deals withthe fundamental rights of the IndianConstitution?(A) Article 12 to 35(B) Article 1 to 8(C) Article 48 to 58(0) None of the above

-2-

6. Daching Ham National Park is locatedin which of the following State?(A) Jammu and Kashmir(B) Odisha(C) Uttarakhand(D) Kerala

7. Nobel Prize - 2018 for medicine wasawarded to James P. Allison andTasaku Honjo for their discovery of(A) Molecular mechanisms controlling

the circadian rhythm(B) Cancer therapy by inhibition of

negative immune regulation(C) Mechanisms for autophagy(0) None of the above

8. Where does the headquarters (HQ) ofthe WTO located ?(A) Geneva, Switzerland(B) Rome, Italy(C) Hague, Netherland(0) None of the above

9. India is having common border with whichof the following nation/s ?(A) Afghan, Pakistan, China, Bhutan,

Sri Lanka, Myanmar(B) Afghan, Pakistan, Bhutan, Nepal,

Sri Lanka, China(C) Afghan, Pakistan, China, Bhutan,

Nepal, Myanmar(0) None of the above

11111111111111111111111111111111111111111111111111111111111111111111111111111111I1111111111I1111111111111 MKG-XIXlTECHCIFPG/1 T/03'WT- 31

i) 'fI11Oll;::tj \it H Cf) I {I1. ~ m .q ~141:q1(1 .q \m " :q$fiCild ~"

RlOOiR1f@d~ B fcR1 ~ .q ~ ?(A) ~~(8) )MTd' 14t\I~IlR

(C) ~cRt~(0) "3CRl.qB~~

2. fdCflCiI14 Cflr:Ci~HlfRCf ~(l 3fR q~TCI{OI

ChT RlOOiR1R9d .q B fcR1 ~ B ~ te-,

~~~Cfl~~?(A) CfiTGf;:p:rRT3iTtffi I~"? 3fR ~

~3iTtffil~,,?

(8) qRfR:c 3iTi'fRCfl qT~c (tfi~)(C) ~ 3fR ~~"{Cfl ~

(0) "3CRl.qB~~

3. RlOOiR1R9 d .q B 31t·~it.rq«f t ~.q ~-mCfi~~~ ?(A) ~ ~ ~3iTtffi I~,,? (C02) t

8tq{14I~Cfl 31llJ ~ I

(8) ~ 1l«f ~ B 3i l~cll~"1 t\IRCflRCfl

UV-8 ~i41{On ~ 3ict!ln~d Cfi{(ft ~ I

(C) qT;ITA 3fR 8 W ~(0) "3CRl.qB~~

. 4. RlOOiR1R9d ~ B ~ -m 3ijv€§G ~

~t 4\R1Cfl31f~B~~ ?(A) 3ijv€§G 12 B 35(8) ;jOjj=tijG 1 B 8

(C) 3ij=tijG 48 B 58

(0) "3CRl.qB~~

-3-

5. 4;ftqf{~G cRt R1~ ~ 'Cfl«fT~ ?(A) muf 'CflT(Its;;;4Rt(8) cqro; 'CflT>T~(C) ctlCfl~m ~(0) fcrn mtT

6. RlOOiR1R9d.qB~~~~~~.q@Rr~ ?(A) ~3fR~(8) ~(C) 3'"d{ICflIS(0) ~

7. Mi41r~1 'CflT~ ~{fCflR - 2018 ~ tfi.0"8~Zi 3fu: ~ ~ ChT cRt~t~ftRn I(A) ~-:crtOT ~ enT mm Cfi~ ctt

3i1~Cfl~(8) ZiCflRk14Cfl>rRt-{r~ ~R~14Zi CfiT

~~Mi41ffil(C) 'fCN&rcfit~ )I1J1'f'ffi(0) "3CRl.qB~~ ,

8. WTO 'CflTt!@ 1<'1<!jW @Rr~ ?(A) ~,~6iH8S(8) Uti,~(C) m, ;ftG{8s(0) "3CRl.qB~~

9. cqro; cRt Wn RlOO1R1f@d .q B fcn;r ~ ~trrnmm~ ?(A) 31WTH, 41i41fdH, 'ift;r, ~, ~,

~

(8) 3iWTH, qli41fdH, ~,~,~,'ift;r

(C) ~,qli41fdH,~,~,~,~

(0) "3CRlllB~~

MKG-XIXlTECHCIFPG/1T/03

10. Which of the following major riverpasses through Capital Delhi?(A) Yamuna (B) Kosi(C) Godavari (0) Luni

11. The song Jana-Gana-Mana wascomposed originally in Bengali byRabindranath Tagore was adopted inwhich of the following version by theconstituent assembly as the NationalAnthem?(A) Hindi(C) Bengali

(B) English(D) Tamil

12. What is the ratio of the length to theheight of the Indian flag?(A) 3: 2(B) 2: 3(C) _1 : 2(D) None of the above

13. Which of the folloyvinganimal notified asthe national aquatic animal of India ?(A) Gharials of Chambal(B) Gangetic river dolphin(C) Dugong of Arabian Sea(D) None of the above

14. "World Investment Report" is releasedby(A) UNCTAD(C) UNO

(B) IMF(D) WTO

15. Every year National Voters Day observedon(A) March, 21st

(B) January, 25th

(C) June, 25th

(D) None of the above

-4-

I

1111111111111I11111111111111111111111111111111111111111111111111111111I11111I11111111111111I1111111I11111

16, "Earth day" 2019 is observed with the -theme "Protect our species". Earth dayis celebrated every year on(A) April, 22nd

(B) March, 21st

(C) June, 5th


17. A bilateralnaval exercise "Indra Navy -18"was held between which of the followingcountries?(A) India and Russia(B) India and Myanmar(C) India and South Africa(0) None of the above

18. Choose the correct pair of Cyclones(List -I) and its Affected areas (List -II).

List - I List - IIa) Cyclone Titli - Odhisha Coastb) Bomb Cyclone - Gujarath Coast

Choose the correct option given below.(A) both a and b(B) b only(C) a only(D) none of the above

19. "Sahyog HOP TAC - 2018" a jointexercises of coast guard held between(A) India and Vietnam(B) India and Sri Lanka(C) India and Australia(D) None of the above

20. Seva Bhoj Yojana is a Central SectorScheme of the which Ministry ofGovernment of India?(A) Ministry of Culture(B) Ministry of Civil Aviation(C) Ministry of Food Processing(0) None of the above

111111111111111111111111111111111111111111111111111111111111I111111111I11111I111I1111111111I1111111I11111 MKG-XIXlTECHCIFPG/1 T/03..

10. R8Rif@d -qit~-m-;r<ft~~ 16. "~~~" 2019CfiT~ mq"~it~~~? $I\J1Ik1'41eft \&TT ~ " ~ I ~~ ~(A) ~ (8) c€lm ~. . c8lf.WIT~~ I

(A) 22~(C) Ij)GFQ{) (0) ~(8) 21 ~

Tfl<f "~ TTUTl8" ~ ~ it {~~~I~ mR (C) 5~11.wn Wrrffi -q fc;mn TIm~ I ~ {lbC;?IH ~ (0) ~-qit~~~-q~~~wn R8Rif@d-qitfcnB

~ 'fu:q~ '1l~RCfi ~ "~~ - 18"4:1fCh{OI-q~TIm? 17.(A) ~. (8) ~

R8Rif@d -q it fcfi;:r~ ~ ~ ~m ?(A) m«r 3fu: ~

(C) Wrrffi (0) ~ (8) m«r 3fu:~

~ ~eft~it~CfiT ~cp:n(C) m«r 3fu: ~~ 3i1[9:;CfiI

12. (0) ~-qit~~~?(A) 3: 2 R8Rif@d ~9hClI(11~-I)3fu:~wn18.(8) 2: 3 ~ ~ ~ -II) cnTfll('ll~~ I(C) 1 : 2 ~-I J:n-II(0) ~-qit~~ a) ~9hqld~ - ."1 ('f"G

b) ~~9hqld - ~('f"G13. f~8 Ri f@d -qit fcnB ~ c8 m«r CfiTu$ R8Rif@d -qit~ NCfiiAcnT~ I

~~~~TIm~? (A) a3fu: b~(A) ~ ~ l::I\%lll('l (8) ~b

(C) ~a(8) -rim -;r<fteft sTPf;~(0) ~-qit~~

(C) wITrr eft 3i1:~ll~ ~(0) ~-qit~~ 19. ma:rcit CfiT~ =~"'EH5'4111mer

~ - 2018" R f@d -q it fcfi;:r~ ~14. "~~ftq1i,, wn~ ~~m?

eft~~ I (A) m«r 3fu: Nlld~1l4(8) m«r 3fu: ~

(A) UNCTAO (8) IMF (C) m«r 3fu: 3iTf{Rilll(C) UNO (0) WTO (0) ~-qit~~

u$ 4dGId I~qtnTffi ~ ~ If.WIT~ itcn ~~~~eft~~, ~ m«r15. 20.~? mCfiT{~ fcnB 4~ l('Ill cfit ~ ~ ?(A) 21 ~ (A) 4:1~kI 4~ k1ll(8) 25~ (8) ~IJIItCfi~cIIRc€l 4~I('Ill. .(C) 25 ~ (C) "@RI $I~fCh{OI4~ l('Ill(0) ~-qit~~ (0) ~-qit~~

-5-

MKG-XIXlTECHCIFPG/1 T/03 11111111111111111111111111111111111111111111111111111111111111111111111111111111I1111111111I1111111111111

ii) General Intelligence and Reasoning Ability

21. Which one of the given interchanges in 24. Blueberries cost more than strawberries.

signs would make the given equation

correct?

10-2+9x2+4=19

(A) - and +

(B) - and +

(C) + and x

(D) x and +

22. WAITRESS: RESTAURANT: :

(A) DOCTOR: DIAGNOSIS

(B) _ACTOR: ROLE

(C) DRIVER: TRUCK

(D) TEACHER: SCHOOL

23. Here are some words translated from

an artificial language.

lelibroon means yellow hat

plekafroti means flower garden

frotimix means garden salad

Which word could mean "yellow flower" ?

(A) lelifroti

(B) lelipleka

(C) plekabroon

(D) frotibroon

-6-

Blueberries cost less than raspberries.

Raspberries cost more than bothstrawberries and blueberries.

If the first two statements are true, the thirdstatement is

(A) true

(B) false

(C) uncertain

(D) none

25. Fact 1 : All chickens are birds.

Fact 2 : Some chickens are hens.

Fact 3 : Female birds lay eggs.

Which of the following statements mustalso be a fact ?

I. All birds lay eggs.

II. Hens are birds.

III. Some chickens are not hens.

(A) II only

(B) II and III only

(C) I, II and "I

(D) None

26. Find the missing number.

7,26,63,124,215, ?,511

(A) 342

(B) 343

(C) 441

(D) 421

1111111111111111111111111111111111111111111111111111111111111111111111I111111111I111111111111111111111111 MKG-XIXlTECHCIFPG/1 T/03

ii) ttlql;:(;l3~qi1I'o~ ('11fcf;(fi iiI:t~('11

21. P!1:.,R1Rscd~"~-ij~~fflCfiT3idfCfRw~ 24. ~.CfiT~~~ ~itoT~ I

~ ~ ~ ~ ff4)Cf){OI ~ irTTT? ~ CfiT ~ {ffq~() ~ 'Cf)Tf~ I

10 - 2 + 9 x 2 -;.4 = 19 {ffq~£) CfiT~ ~ 3fu: ~ <Wrt ~~~I

~ ~ m Cfi'2R ~~, m <ftoo Cfl~ ~

(A) ~

(8) ~

(C) 3iR~d

(D) ~~

(A) - 3fu: -;.

(8) -$ +

(C) -;.$ x

(D) x 3fu: -;.

22. WAITRESS: RESTAURANT: :

(A) DOCTOR: DIAGNOSIS25. o~l :~~-q&ft~ I

~(f2:~~~~1(8) ACTOR: ROLE

~(f 3 : lffGl -q&ft ~ ~ ~ I(C) DRIVER: TRUCK R1"=ifcif@d -ij ~ ~ -~ Cfi~ m ~ m(D) TEACHER: SCHOOL 3i ICI~<:jCf)~ ?

I. f{'4l tT&ft~ ~ ~ I

~~~ m~T~~~ 3ijcHRd ~ II. ~-q&ft~ I23.

Tf"l1: ~ I III. ~~~~~I

lelibroon CfiT31~ yellow hat(A) ~II

(8) II 3fu: III ~

plekafroti CfiT~ flower garden (C) I, II 3fu: III

frotimix CfiT31~ garden salad (D) ~~

~ ~ CfiT 31~ "yellow flower" ~ ? 26. ~~~~I

(A) lelifroti 7,26,63,124,215, ?,511

(8) lelipleka (A) 342

(8) 343(C) plekabroon

(C) 441(D) frotibroon (D) 421

-7-

1111111111111111111111111111111111111111111111111111111111111111111111I111111111I111111111111111111111111 MKG-XIXlTECHCIFPG/1 T/03"

27. <m: GOLDCfilIQNFfuR9~~, m WIND 31. 10~~~fun-tt ~~~-tt ~

CfiT~~~ ? -tt::crR.~ ~. I 10 ~ ~ fun -tt ~

(A) YKPF ~ -tt ~ CfiT~ m-rfi Ifun 3fu ~ -tt(8) VHCM

~~~

(C) XJOE(A) 50,20

(D) DNIW(8) 60,20

28. A, 8 CfiT~ ~ I C, A -tt lffifT ~ I 0, C CfiT (C) 55,25

fun~ I E, 8 CfiT~~ I DCfiTA it~~'q (D) ~~~?

m~C1JIIR;(Oj)icfiTrrRrCfiT~ 7: 8 ~ I<m:(A) ~ 32.

(8) tfT3f ~ ~C1JII,g)400 ffi.-m. cfiT~ 5 t:R: -q(f<:T"'. e-,

(C) ~ ~ t it ~ ~C1JII41cfiT-rrfu ~(D) ~ (A) 10ffi.-m. /tkT

29. DIRECT: WRIVXG :: SOME: (8) 50 ffi.-m. /tkT

(A) RPQS (8) HNLK (C) 70ffi.-m./tkT

(C) HLNV (D) VNOP (D) ~~

30. 5~A, 8, C, D3lR E~~-q~~ I 33. A,Z ~~t ~ 8, zcf;tmtf~ IN, 8CflTWA, 8 ~ ~ 3fu E, 8 ~ mt! ~ C it ~ ~3fu:R~fun~IR~~ P~)~ IA,Dit~~ I~~it~~ it -sm ~ I A cnT N it ~ ~'q ~ ?'"~?

(A) -q)qr(A) 0

(8) A (8) ~

(C) E (C) ~

(D) 8 (D) ~

-9-

MKG-XIXlTECHCIFPG/1 T/03

34. Four children are sitting in a row. A is

occupying seat next to B but not next

to C. If C is not sitting next to D. Who is

occupying seat next to adjacent to 0 ?

(A) B

(8) 8 and A

(C) 0

(D) A

35. If DELHI is coded as CCIDD, how would

you encode BOMBAY?

(A) AJMTVI

(8) AMJXVS

(C) .MJXVSU

(D) WXYZAX

36. 10,100,200,310, ?

(A) 400(B) 410(C) 420(D) 430

37. Find odd number out.

52,51,48,43,34,27,16.(A) 27(B) 34(C) 43(D) 48

-10-

1111111111111111111111111111111111111111111111111111111111111111111111111111I111I111111111111111111111111

Direction for Q. No. 38 and 39.

There are 5 people each of whom like only

one of 5 different brands of shirts.

5 people - A, B, C, 0 and E

5 brands - Parx, Allen Solly, New Port,

Arrow and Raymonds

They have following preferences.

1) A does not like Allen Solly and

Raymonds.

2) 0 prefers New Port or Allen SOlly.

3) C prefers Parx.

4) 8 does not prefer Arrow, New Port and

Raymonds.

38. Who prefers Raymonds ?

(A) A (8) E

(C)B (D)0

39. Who wears Arrow?

(A) A (B) B

(C) 0 (D) E

40. If - means +, + means -, x means + and

.;.means x, then which of the following

equation is correct?

(A) 30 - 5 + 4 .;.10 x 5 = 62(8) 30 + 5 .;.4 - 10 x 5 = 22

(C) 30 + 5 - 4 .;.10 x 5 = 28(D) 30 x 5 - 4.;.10 + 5 = 41

1111111111111111111111111111111111111111111111111111111111111111111111I1111111111111111111111111111111111 MKG-XIXlTECHCIFPG/1 T/03

34. T.ffi~~~~~~ I A, 8B ~ m-m-r383fu:39~~~ I

~W11\%~CB~~ I~C, 5 ffirn ~ B ~ Ch41il Cfi131WT-31WT ~DB ~-;fflf~, -m DB~ ~w

~~~I11\~% ?

5 ~ - A, 8, C, D 3fu: E(A) 8

5~-1ITcffi, ~~, ~-q)i, ~3fR~(8) 8 3fu: A

~ R~R1R9(1 >TT~~Cf)(1I~~ I(C) D1) Acnl~~3fR~~~ I(0) A

2) D~-q)i~~~~Cfi«lT% I35. ~DELHICfi1~CCIOO%, -m80M8AY 3) C ITICRf ~ Cfl\ffi '€ I

Cfi1~ CFlTm-r ?4) 8cnl~, ~-q)i3fR~~~% I

(A) AJMTVI

(8) AMJXVS 38. ~M~'€?(C) MJXVSU (A) A (8) E(0) WXYZAX

(C) 8 (0) D

36. 10,100,200,310, ?~~l1N<lT%?39.(A) 400

(8) 410 (A) A (8) 8

(C) 420 (C) 0 (D) E

(0) 43040. ~ - CfiTw.i +, + CfiTw.i -, x CfiTw.i +

3fu: -;-"Cf)T 3l~ x '€, -m R q R1 f@(1 .q B37. BCimf~~1~ -m ~41Cf){OImft % ?52,51,48,43,34,27,16.

(A) 27 (A) 30 - 5 + 4 -;-10 x 5 = 62

(8) 34 (8) 30 + 5 -;-4 - 10 x 5 = 22

(C) 43 (C) 30 + 5 - 4 -;-10 x 5 = 28

(0) 48 (D) 30 x 5 - 4 -;-10+ 5 = 41

-11-

MKG-XIXlTECHCI FPG/1 T/03 1111111111111111111111111111111111111111111111111111111111111111111111I111111111I111111111111111111111111

iii) Arithmetical and Numerical Ability41. Whenapolynomialx4-5x+6isdivided 45. If the selling price of an article is

by 2 - x2, the quotient is Rs. 3,680 and profit percent on the(A) X2+ 2 cost price is 15%, then the cost price(8) -x2 + 2 of it is(C) x2 - 2 (A) Rs. 3,200

(0) -(x2 + 2) (C) Rs. 3,000

17 64 6 2242. Among the numbers - -- - -, 8' 455' 15' 7

one which has non-terminating, repeatingdecimal expansion is

(A) 2%

(8) 6%55

(C) ~5

(0) 1Ys43. A chord of radius 15 cm subtends an

angle of 60° at the centre. The area ofthe minor segment of the circle is (insquare units)

2257t(A) 6

225..j3(8) 4

(C) 225( ~ - F:;{)(0) none of these

44. The average marks of 100 students was40. It was found that a score of 53 wasmisread as 83. The corrected meancorresponding to the corrected score is(A) 43.7 (8) 41(C) 39.7 (0) 38.7

-12-

(8) Rs. 3,300(0) Rs. 4,000

46. If the distance between the points (3, -2)and (-1, a) is 5 units, then the value ofa> 0 is(A) 1(C) 3

(8) -5(0) 4

47. A father is 28 years older than his son.After 5 years father's age will be 7 yearsmore than twice that of his son. Thepresent age of father is

(A) 40 yrs (8) 44 yrs(C) 43 yrs (0) 45 yrs

48. The sum of odd numbers between 0 and50 is

(A) 625(C) 525

(8) 600(0) none of these

49. The roots of the quadratic equation2x2 - 2.J2 x + 1 = 0 are

1 -1(A) -.J2'.J2

1 1(8) .J2'.J2

(C) -1,-1 (0) 1, 1

50. The greatest number that divide 132 and77 leaving remainder 2 in each case is(A) 7 (8) 9(C) 5 (0) 8

1111111111111111111111111111111111111111111111111111111111111111111111I111111111I111111111111111111111111 MKG-XIXlTECHCIFPG/1 T/03

42. ~m 1.7, 64 ,~, 22 if ~ Cffl "Q',Cfi8 455 15 7

~ ~ ~ ~ ~:t14~qfcr«m: ~

(A) 2%

(8) 6%55

(C) ~5

(0) 1%

(8) ~. 3,300

(0) ~. 4,000

46. ~3ii (3, -2) 3itt (-1, a) ~ ~ cfiT~<:ffu 5 ~f~, -m a > 0 (fiTliR ~

(A) 1 (8) -5

(C) 3 (0) 4

47. "Q',CfiNffi ~ ~ ~ 28 ~ ~ ~ I 5 ~~~NfficfiT ~~c€t~~~~7~ ~itrft I NfficfiT qd4H ~~

(A) 40~ (8) 44 ~(C) 43 ~ (0) 45 ~

43. ~ (1R CfiT ~ 15 ~ :s:ft.~ iR 600 CfiT"Q',Cfi~~~ 1~~~mCfiT~ 48. o 3itt 50 ~ ~ ~ ~311 CfiT <WI ~~ (qrf~if)

(A) 625 (8) 600225n(A) - (C) 525 (0) ~~~;@6

(8) 225~~ ~ ~4)Cfl{OI 2x2 - 212 x + 1 = 04 49.

225(~ - vi%') ~~~1 1(C) 1 -1

(A) - 12' 12 (8) 12'12(D) ~~~~

(C) -1,-1 (0) 1, 1

44. 100~~~3icn40~ 1~1WfT1flIT ~ 53 cfiT~ ~ CfiT ~ ~ 83 ~1Wn 1flIT ~ I mfi ~ ~ BN&r mfi '4T~ ~

(A) 43.7 (8) 41(C) 39.7 (D) 38.7

-13-

50. Cffl ~ ~ ~ ~ ~ 132 3itt 77 en)~ Cfi8 iR ~ ~ ~ltSlq:;~2 ~ ~

(A) 7 (8) 9

(C) 5 (0) 8

MKG-XIXlTECHCIFP.G/1 T/03

(A) 1

1(C) 15

115

1(0) 16

52. If 2 cubes of volume 64 cm3 each are

joined end to end. Then the surface area

of the resulting cuboid is

(A) 100 cm2 (8) 225 cm2

(C) 216 cm2 (0) 160 cm2

53. If 20 men can do a job in 90 days, then

the number of days required for 30 men

to do the same job is

(A) - 135 days

(C) 80 days

(8) 60 days

(0) 75 days

54. If the difference of 2 angles is 45° and

their sum is 90°, then the two angles

are(A) 22°,6]0

(8) 22 ~ ° 67 ~ °2' 2

(C) 23°,68°(0) none of these

55. The rate of simple interest (S.I.) at which

the amount of Rs. 4,000 amounts to

Rs. 4,220 in a year is, (in %)

(A) 5.5%

(C) 7.5%

·14·

(8) 6%

(0) 12%

111111111111111111111111111111111111111111111111111111111111I11111111111111111111111111111111111111111111

56. The value of k, if 2/3 k 5k are73' '8

3consecutive elements of A. P. (ArithmeticProgression) is

(8) 1%5(A) 16

(C) 1%3 (0) none of these

57. If sin(A - 8) = ~, cos(A + 8) = ~ ,0°< A,

8 s 90°, A > 8 then A =(A) 60°

(8) 45°

(C) 75°

(0) none of these

58. A tangent PO at a point P of a circle ofradius 5 cm meets a line through thecentre 0 at a point 0 so that 00 = 12 cm.Length PO is

(A) 12 cm

(C) 8.5 cm(8) 13cm

(0) Ji19 cm

59. A batsman finds that by scoring acentury in the 11th innings of his testmatches, he has bettered his averageof previous 10 innings by 5 runs. Hisaverage after the 11th innings is

(A) 55 runs (8) 45 runs

(C) 50 runs (0) none of these

X2 y260. If x = a coss, y = bsine then 2+2 =

a b1 1(A) ab (8) -+-a b1 1

(C) 1 (0) a2 + b2

52. ~ 31"P.«R 64 B:~3. cnB2tR~~~e-, 57.

m'4iW~fut rq~ICfl{~~t -m qf{oll41

tRn1 CfiT~ ~ ~

(A) 100 B:~2.

(8) 225 B :~2.

(C) 216B.m2.

(0) 160 B.m2.

1111111111111111111111111111111111111111111111111111111111111111111111I1111111111111111111111111111111111

51. (22)° _2(3°) 'CflT1fH~(2°)6 _ 2(22

)

(A) 1

1(C) 15

1(8) 15

1(0) 16

53. ~ 20 cx:rfcffi ~ 'CflT4 ~ 90 ~ ~ 'Cfl\~~ I -m 30 ~ ~ 'CflT4 ~ ~ K.n ~

~7'Cfl\'1 'I.!..' , .

(A) 135~

(C) 80~

(8) 60~

(0) 75~

54. ~ 2 q,luTICfiT3=RR 45° 3fu:~<im 90°t, -m ~ Gl cn1ur~

(A) 22°,6r

(8) 22 ~ ° 67 ~ °2' 2

(C) 23°,68°

55. m'm{UT~'CflTqgq{m11{ 4,000~. cfil

ufu~~~ 4,220~. -m~ (%~)(A) 5.5% (8) 6%(C) 7.5% (0) 12%

-15-


56. k CfiT1fH Cf(lT -mm ~ %, k, :k ~ ~

~ ~~ 3~ ~&ll~~?

(A) 16 (8) 1%5

(C) 1%3 (0) ~-a~~1 1m sin(A - 8) = -,eos(A+8)=-,2 2

0°< A, 8:::;90°, A> B m A =(A) 60°

(8) 45°

(C) 75°

(0) ~~~~

58. 5B:4T. ~c:rrB~~~~ p11{~

Cfl{~cllct1~ ~ 00 PO~ 0 ~ ~cnffi~oocfil~011{~~ I~~00 = 12B.m. ~ -m pocfil ~ ~(A) 12 em (8) 13em(C) 8.5 em (0) .J119 em

59. ~ (Sf~(SfI;Jj ~-q(ff~%fctl11 efT-cntt~~ ~ WTH ~ fumt 10 l:fTWIT ~ ~

~~5B1CfiT~-m~~ I 11 eft'ITftt~~~~(A) 55 \of (8) 45 \of

(C) 50 \of (0) ~ ~ 'Cfl1{ ~

·2260. ~ x = aeos9,y = bsin9m x 2 + Y2 =

a b1 1(A) ab (8) -+-a b1 1

(C) 1 (0) a2 + b2

MKG-XIXlTECHCIFPG/1 T/03 I 111111111111111111111111111111111111111111111111111111111111111111111I11111I111I111111111111111111111111

61. H + ~ =(A) -;fR(C) ~

iv) Hindi Language and Comprehension~~3ffi~u

66. '~' ~ Cf1T 312l'€(A) ~~~IDUm~~~~a:n

cf){4 CliC"ll

(8) ~ ~ ~ IDU m~ ~ Cfi1fCftChR Ch{4C11C"l1

(C) q:;m cit ;r~ "CfKV11

(0) ~cit;r AH4C11C"l1

(8) ~(0) ~

62. 'r.f&T'~ Cf1T cil~CI;:H ~ '€ __(A) ~ (8) Tf@(C) r.f&T (0) ••

63. ~~~,€, cn?~~ I . 67. '~' ~Cf1T ~MQRjJl ~'€~ CiWl-q ~cf'iIA '€ (A) ~ (8) ~(A) ~ (8) ~ (C) ~ (0) ~

(C) ~ (0) ~~Cf668. H: +~ =

(A) R3ff1h:: (8) .n\~It564. ~~'€I~ ClfcP.l-q ~ -m ~ '€? (C) R~ffllt5 (0) H:~(A) CfldTCflRCh

I~' 'tlG.Cf1T Clof~~G ~69.(8) cntf Cf)RCfl

(A) l{ + 31 + ~ + ~ + 31 + ;r. (C) Cfi{Uf Cf)RCfl

(8) l{ + 31 + ~ + ~ + 31 + ;r(0) 31tTRR~ (C) l{ + 311 + ~ + ~ + 31 + ~ + 31

4l'$Ch{ R1R9~: (0) l{ + 31 + ~ + ~ + 31 + ~ + 3165.

~ 3l~ 70. '511:5Ch{ R1R9~:31) ~"t51~ Cf1T~ Cf) ) 'q1f ~ CfiR1JT 31) ll~HIIC"l1 Cf)) cil~i1)f% ~

~~ 311) C"llC"l{941 "@)~~311) ~~ "@)~~~ ~) 3Wf{UT 1T)~~~

~) ~;r"W1HT 1T)~~ ~) ~ t:f) ~Btml~) ~~~ t:f) ~31ffiHCfim "1) ~ s) ~Btml

3l 3lT ~ ~ 3l 3lT ~ ~ ~(A) Cf) t:f 1T "@ (A) Cf) 1T s "@ t:f(8) "@ Cf) t:f 1T (8) Cf) '& 1T t:f s(C) 1T "@ Cf) t:f (C) s t:f 1T "@ Cf)

(0) t:r 1T "@ Cfi (0) "@ t:f Cfi 1T s

-16-

111111111111111111111111111111111111111111111111111111111111I1111111111I1111111111111111111I1111111I11111 MKG-XIXlTECHCIFPG/1 T/03

~* ~~~~* ~-ij fcI~l~dl ~~~~I~~71. 76. qfO(f~I~cm?l !l1~i~1 Ch6~ld ~ I -ij~1

(A) ~. (A) tlIClClI"al(8) tffi11f

(8) Ch<fClI~~(C) CfiRCh (C) ChifClI"al(D) ~ (0) Ch{OIClI"al

72. '3lCffi Cf)T~' ~ ~ Cf)T31~ ~77. '31f''qCfj ~ "31TTm'~ ~ ~ '3Tfi:rcn'

(A) ~C1f\fi fcI~lt:tol~ I(8) ~Cf)T~

(A) ~R~d B€4IC1lilCh(C) ~

(8) R~d ~€4IC1lilCh(D) 61~1~1{

(C)"\

{"i~~I~G!I'$.f)

73. ~-H~--m~ '~' ~CfiT ~~ ? (0) qf{11 10161lilCh

(A) ~'~!ll~@' ~ w:rTB ~ I78.

(8) 'CfTCm(A) cil§9f)f%

(C) 11cH(8) ~(0) ~(C) ~

74. ~+R=~I~ -Bfu~ I (0) ~

(A) ~'~'~Cf)T~~(8) wr 79.

(C) <ftQ (A) m(0) ~ (8) trm-ij~

(C) ~75. ~ +~ + 31T +CL+ 31 = (0) ~~

(A) ~

(8) ~ 80. '~' ~ ~ tl 16161lil<f, ~ ~

(C) ~ (A) cil§d~ (8) cil§dl~d

(0) ~~ (C) ~ (0) "cil'"§

-17-

v) English Language and Comprehension~~3ffi~

86. I acted according __ ~. his advice.(A) for(8) from(C) to(0) of

MKG-XIXlTECHCIFPGl1 T/03

Add suitable question tags.

81. You are free, _

(A) are you?

(8) arn't you?

(C) aren't you?

(0) do you?

82. Gopi broke the glass, _

(A) is he ?

(C) did he?

(8) isn't it ?

(0) didn't he ?

83. They haven't come yet, _

(A) have they?

(8) haven't they?

(C) don't they?

(0) didn't they?

Fill in the blanks with appropriate preposition.

84. We arrived

(A) by

(C) on

85. We stayed

days.

(A) at

(8) on

(C) for

(0) in

-18-

train.---(8) in

(0) through

111111111 1111I111I1111111111111 111111111111 11111 11111 11111 111111111111I111 111111I1 "'1111111 11111 "" 1111

Fill in the blanks with appropriate article.

87. ____ book you want is out ofstock.(A) An(8) A(C) The(0) Not needed

88. Wisdom is gift of heaven.(A) a(8) an(C) the(0) not needed

Copper is useful metal.(A) an(8) a(C) the(0) not needed

89.

Identify the tense used in the following____ Mumbai for five sentences.

90. He drink tea every morning.(A) present continuous(8) present perfect(C) simple present(0) past tense

1 11111111 111111111111 ltillllill 11111111 111111111 1111111111 11I11 11111 III 11111I1111111111111111111111I11111 MKG-XIXfTECHCIFPG/1T/03-91. I had written the letter before he Fill in the blanks with appropriate modals.

arrived.

(A) past tense 96. I tried to get up but I move.(8) present perfect tense (A) can't(C) past perfect tense

(8) wan't(0) present tense

(C) couldn't

92. I shall be twenty next Saturday. (0) wasn't(A) present continuous(8) future tense 97. He wait any longer.(C) past tense (A) has not(0) past perfect tense (8) need not

Fill in the blanks with appropriate phrasal (C) had not

verb. (0) was not

93. I had asked him to meet me but he did 98. like to know what my duty is.not at all. (A) would(A) turn up

(8) will(8) turn in(C) turn down (C) can

(0) turn out (0) shall

94. Gandhiji wanted that the caste distinctions Select wrongly spelt word.be(A) wound up

99. (A) Tablau(8) worked out

(8) Scion(C) wiped out(0) wear out (C) Zenith

(0) Stable95. The examinations have been

indefinitely. 100. (A) Religious(A) put on

(8) Stance(8) put up

(C) Startle(C) put down(0) put off (0) Formedable

-19-

MKG-XIXlTECHCIFPG/1 T/03 1111111111111I111I1111111111111111111111111111111111111111111111111111I11111I111I1111111111I1111111I11111

SECTION - BPost Specific Subject-Related Questions

101. The portion of metal blade inside thehandle of knife is known as(A) Bolster (B) Tang(C) Heel (D) Spine

102. The main causes of accident in kitchenis/are(A) Distraction(B) Haste(C) Failureto observesafetyregulation(D) All of the above

103. In Kitchen Hierarchy Sous Chef isbelow(A) .GhefDe Partie(B) Executive Chef(C) Executive Sous Chef(D) None of the above

104. The Executive chef does(A) Planning and execution of menu(B) Prepares daily food for the

Guests(C) Procures things from stores(D) None of the above

105. The deep fat fryers should always befilled till line.(A) Fill(B) Half(C) One-third full(D) To the brim

-20-

106. The Food Danger Zone is temperaturebetween

(A) 25-50°C

(B) 20-40°C

(C) 10-40°C

(D) 5-5rC

107. While washing hands rub your handsfor atleast

(A) 10 Sec.

(C) 20 Sec.(B) 15 Sec.(D) 5 Sec.

108. While liftingthings from floor it is best to(A) Bend over and lift

(B) Squat and lift with leg muscle

(C) Twist your back and lift


109. Personal hygiene includes

(A) Daily bathing

(B) Washing hands frequently

(C) Hair kept covered

(D) All of the above

110. The treatment for cuts should be

(A) Water proof dressing

(B) Covered with bandage

(C) Covered with cloth


IIIIIIIIIIIIIIIIIIIIIIIIIIIII~ 111111111111111111111111111111111111111I111111111I111111111111111111111111 MKG-XIXlTECHCIFPG/1 T/03

<qTlT-~~ fQmf'4iCfi ~ - ~dt ~

101. ~~~.~~~ ~~CfiT'q11l

__ Cfltk11dl ~I

(A) ~Ic'+l{ (8) ~

(C) ~ (0) ~

~ -q ~ ~ lj&-T CfiRUT~

(A) 'afR~

(8) ~

(C) ~an ~R;qiH cn1 ~ ~ '1HT

(0) Tcffi ~

102.

106.

107.

103. ~~-q"ffiBm ~~~I 108.

(A) m ~ l:fIif

(8) l(~ Cf((R:q m(C) ~~q"8fum

(0) Tcffi -q -B ~ 1tf

104. Cfll44 I~Cfl ~ "Cf){(ff~I

(A) ~ cRt 3i 1~1\l1'"113fn: Cfll;ql;::q;q'"l 109.

(8) ~~JOIHI cn1 SlRlR'"I ~ o<nft(C) ~ -B ~~ CfiT ~r(j\l1IJ01

(0) Tcffi -q -B ~ 1tf

105. ~qm~:m~ t@T(fCf1mt

-rnt~1 110.

(A) ~

(8) 31'd

(C) ~~~

(0) fim (fCf1

-21-

~"@dU~ __ ~Gfi:q dI4J01H~1

(A) 25-50°C

(8) 20-40°C

(C) 10-40°C

(0) 5-5JOC

~ ~ Bw.i mm cfit Cfili -B Cfili --(fCf1tir.n ~ I

(A) 10~ (8) 15~

(C) 20~ (0) 5~

~ B~ ~"3Offi ~ ~q1f1J01~ fcn(A) %CflCfl{-git 3fn: "36T31t

(8) ~ l1RCf){ ilTIT cRt JOII~q~l4i -B"3ORT

(C) com ms.n 3fn: "3ORT

(0) ~-qB~~

~ ~'i'Jdl-qmf4a~

(A) ~~

(8) ~~~~ ~

(C) ~ GCfl ~ "&-n(0) dcf(f ~

~CfiT~ iRT~1

(A) ~tft~(8) ~~

(C) W-B~(0) ~-q-B~~

MKG-XIXlTECHCIFPG/1T/03

111. 1 Pound =(A) 454 gm(C) 450 gm

(B) 500 gm(D) 400 gm

112. With the effect of heat protein(A) Coagulates(B) Disintegrates(C) Breaks down(D) None of the above

113. Starch on presence of heat(A) Reduces volume(B) Melts down(C) Softens and swell(D) No alteration

114. Vitamins are destroyed on(A) Prolonged cooking(B) Heating(C) Room temperature(D) None of the above

115. The fiber structure in vegetable and theshape is by(A) Cellulose and pectin(B) Adding heat(C) Alkali medium(D) None of the above

116. The term Florentine means(A) Garnished or containing carrots(B) Garnished or containing spinach(C) Garnished or containing potato(D) Garnished or containing

cauliflower

-22-

1111111" IIIIIIIIIIIIIIIII~ I" 11111111111111111"1111111111I111111111I111111I1111111111111I1111111111111

117. The lozenge cut of a vegetable is .shaped like(A) Rectangle (B) Circle(C) Square (D) Diamond

118. The term mirepoix is used for(A) Bed of potatoes with herbs(B) A layer of fat for cooking meat and

fish(C) A mixture of rough-cut or diced

vegetables, herbs and spices usedfor flavoring

(D) Roundelsof vegetables,spicesandherbs

119. Tourne is a vegetable cut into(A) Roundels shaped(B) Seven side oval shaped(C) Rectangular shaped(D) Square shaped

120. The yield of the dish is calculated byadding all the ingredients and(A) Divided by number of portions(B) Subtractedfrom numberof portions(C) Adding the number of portions(D) None of the above

121. Poeling is combination method ofcooking of(A) Stewing and Roasting(B) Roasting and Steaming(C) Stewing and Steaming(D) Stewing, Steaming and Roasting

1111111111111111111111111111111111111111111111111111111111111111111111I1111111111111111111111111111111111

111. 1~=

(A) 454 gm (8) 500 gm

(C) 450 gm (0) 400 gm

112. ~~>MTCfB>Tt-tR ~~I

(A) %Rd(8) ~41N1d

(C) ~~~(0) Tcffi -q'~ ~ ~

113. ~cf;t~~-q~

(A) q;-r ~ m ~ ~

(8) fChk1dI ~

(C) -;p:f 3fu: ~ ~(0) ~ qf{qct<i ~

114. ~C:If?J<i 1R~m~~1

(A) ~ ~ (fCf)%H(8) 'lllf Cfi8

(C) ~ it dlql4H

(0) Tcffi -q B ~ ~115. flf6~41 -q hn ~ 3Wfftf __ ~

~~I

(A) ~<tC1I'i1 3fn: ~(8) '3)lSl1T ~

(C) ~mcam(0) Tcffi -q B ~ ~

116. CR1"ttC:I~<iq;-r 312l~

(A) ~ ~31T-m 1fNR 'CfR1T

(8) ~ ~31T-m ~ 'CfR1T

(C) ~ ~31T -m 31T<t'CfR1T

(0) ~ ~31T -m ~ 'CfR1T

-23-

MKG-XIXJTECHCIFPG/1 T/03

117. ~ -q~CfiR:cf;t. ~

imT~1(A) ~ (8)' Cfl

(C) crt (0) muf?J{Y'I~Cffi~ ~fuQ.~mm~ I

(A) 31T<tc€t ~ ~ it m~(8) "l1ffi 3fn: ~ ~ ~ ~ qm c€t

l1{(f

(C) tm~~-m~~fI~~"i, ~

3fu: ~ q;-r lT153ilJT "ill ~'Q ~

(0) flR'~41, l4f11(11 3fu ~ ~JO(1ICflI{~

118.

119. iH flfW141-q ~ CfiR:~1

(A) JO(1ICflI{. q;-r

(8) BRf ~3TI ~ 3'lOsICflR• CfiT

(C) 3=lllldlCflR

(0) qJITCflR

qCf,ql<iCflT3CGIG<i~ ~ 'Cfll ,~il,%Cf,t3:fR

__ Cfi{ 1fORT cf;t ~ ~ I

(A) ~c€t~~ mrr~(8) ~c€t~B~

(C) ~ c€t ~ ~ il'$Cfl{

(0) Tcffi -q ~ ~ ~

120.

121.

~fclm~ I(A) '3~I(1<i13fu: ~(8) ~ 3fu: mtJ -q 11CflHT

(C) '3~ 1(1<iI 3fu: mtJ -q 11CflHT

(0) '3~I(1<iI, mtJ -q 11CflHT3fn: ~

MKG-XIXlTECHCIFPG/l T/03 111111111 1111I111I1111111111111 1111111111111111111111 11111111111111111I1111111 1111 111111111I1111111111111

122. Microwave cooking uses 129. Standard Portioning(A) Infrared waves (A) Reduces excessive cost(B) Electromagnetic waves (B) Increases the cost(C) Ultraviolet rays (C) No effect on cost(D) None of the above (D) None of the above

123. Covering the meat with a thin layer of 130. The Standard Purchase Specificationfat is known as

(A) Facilitates easy menu preparation(A) Larding (B) Barding

(B) Does not have an impact on cost(C) Basting (D) Searing

(C) Alters the taste of food

124. Artichokes are (D) None of the above

(A) Fruit (B) Leaf131. Food costing is defined as

(C) Flower (D) Seed(A) Actual rupee value of food

125. A flatfish will have (B) Proposed value of food

(A) Four fillet (B) Two fillet (C) Minimum value of food

(C) Six fillet (D) No fillet (D) Maximum value of food

126. Goujons are filleted fish cut into strips 132. The yolk of an egg is high in

(A) 4 x 0.5 cm (B) 6 x 0.5 cm (A) Fat

(C) 8 x 0.5 cm (D) 10 x 0.5 cm (B) Protein(C) Fats and Proteins

127. Standardization of recipe helps to (D) Minerals(A) Maintain appearance, cost and

taste 133. To avoid forming blue/green rings the(B) Indicate the desired equipment eggs should be at(C) Minimizes supervision (A) High temperature and then(D) All of the above cooled

(B) Low temperature and short holding128. The menu provides the following and cooking time

functions (C) Low temperature and then at high(A) Dishes in order temperature and immersed in cold(B) Choices to guest water(C) Both of them (D) At a low temperature and cooling(D) None of them at room temperature

-24-

11111111111111111I111111111111111111111111111111111111111111I1111111 11111111I111I1 111111111I11111 11111111

122. 41~ii)~q -q TfctiR-q ~ mcft ~ I

(A) 31cRCffi cWf(8) RI~d'4iS1cf})~ cWf(C) q{l~jl;f) cWf(0) ~-q~~~

123. "4iB ~ GffiT cf;t 1:f<K1T"%f ~ ~ __

Cflt\f1ldl ~,

(A) ~. (8) err@r(C) iSllfR)' (0) fu~~jl

124. ~ Ifb()Cfl ~

(A) ~ (8) ~

(C) ~ (0) ~

125. ~~~-qmlT(A) 'qR ~ (8) ~ ~

(C) ~: ~ (0) ~~~

126. ~ cfa ~ -q CfiTit ~ ~

cfa~~~ ,

(A) 4 x 0.5 em (8) 6 x 0.5 em

(C) 8 x 0.5 em (0) 10 x 0.5 ern

127. ~~~CfiT4HchlCfl{OI -q~Ctl{(fT ~ I(A) Vr ~, ~ 3"fu: ~ ~ 00(8) ~ 3qCf){OI ~

(C) ~&lUT CfiT rlf1 d4 CfWlT

(0) ~~

128. ~Pl8R1R9d cnm~ Cfl{qldi ~

(A) _ qCf)qHI CfiT ~ -q(8) ~Q4Hl if; ~ ~(C) ~

(0) ~~~~

-25-


129. l=fRCfi@4)Cfl{OI

(A) 31fuCfl ~ tRJ(ff ~

(8) ~ 31fuCfl ~ ~

(C) ~en:~~~(0) ~-q~~~

130. l=fRCfi~ PlmtilCfl{OI

(A) ~~~c@Wrm>lG,H~~

(8) ~en:~~~~(C) 138 Cf)T~ iSI~f1dl ~

(0) ~-q~~~

131 . "&H ~ ~ -qfb:nf~(fmcft ~(A) 138 cfa ~ -q qlfdRlCfl ~

(8) "&H cfa Slfdl~d ~

(C) 138 cfa rlf1d4 ~

(D) 138 cfa ~ ~

132. ~~~-q ~m<n~1(A) qm(8) "SI1iH

(C) qm 3"fu: "SI1iH

(0) (1CfUT

133. ~/~~~~ffi~~~c@(A) ~ dlq4H en: 3"fu: m ~ CfWlT

~

(8) ~ dlq4H 3"fu: m "¥9 ~ ~

~CfiT~iRT~

(C) ~"R'q <:1lq4H 3fum~ <:1lq4H-

3fum~-qffi-q~ ~(0) ~ ~ dlq4H en: 3"fu: m ~ -q

dlq4H en: ~ CfWlT ~


134. For poaching egg the quality of the eggshould have(A) Bright, shiny appearance(B) Compact, round shape, not spread

or flattened(C) Firm but-tender whites; warm, liquid

yolks(D) All of the above

135. Frittatas is a flat omelet from(A) France (B) England(C) Germany (D) Italy

136. For poaching eggs the egg has to be(A) High quality fresh(B) Medium fresh(C) At least two weeks' old(D) .Any egg will suffice

137. The part of salad is/are(A) Body(B) Dressing(C) Both (A) and (B)(D) None of the above

138. The body of salad could be(A) Grain based(B) Vegetable based(C) Legume based(D) All of the above

139. Accompaniment of roast turkey is(A) Horse-radish sauce(B) Cranberry sauce(C) Caper sauce(D) Bread sauce

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1 11111111 1111111111111111111111 11111111 111111111 1111111111 11111 1m 111I11111111I111111111111111111111111

140. Accompaniment of melon is(A) Worcestershire sauce(B) Tabasco sauce

(C) Castor sugar(D) Sour cream

141. A dressing in a salad as it helps in(A) Coloring

(B) Flavoring(C) Binding(D) Emulsifying

142. The classicalterm for garnish Lyonnaise is(A) Carrots

(B) Cauliflower(C) Onions

(D) Peas

143. Brown stock is made up of(A) Beef bones

(B) Chicken bones

(C) Fish bones


144. Roux is mixture of equal quantity of flourand butter which is(A) Raw

(C) Cooked(B) Diluted(D) Frozen

145. The fat content in butter is(A) 70-74 percent

(B) 90-94 percent

(C) 80-84 percent

(D) 100 percent

1111111111111111111111111111111111111111111111111111111111111111111111I1111111111111111111111111111I11111

134. ~c8~-&:;~ ~~ :!Olcfdl it(A) :q~CflC:R 3fu: "ffitf) ~ ~

(8) BtH, ~., ~~31T<n~

BT~m

(C) ~ 1:R ~~; .m, (ffi1 ~

(O) "3Cffi ~

135. %2:12:1B ~~~~~I

(A) >Om (8) ~

(C) ~ (0) ~

136. ~c8~-&:;~@

(A) ~ :!OICl'd1 'Cfll ~ ir.n ~(8) lfQl1i (ff\jfi

(C) C011 ~ C011 ~ ~:FRT

(0) ~m3W~

137. ~ 'Cfll 'qlTT ~

(A) mR(8) B'JlICl2:

(C) (A) 3fu: (8) ~

(0) "3Cffi it ~ ~ ~138. ~'Cfll~ 'qlTT ~~I

(A) ~ 31Tmftf

(8) ~ 31Tmftf

(C) ~ 31TmRo

(0) "3Cffi ~

139. ~~-&:;~ mw%1(A) ~-~~~

(8) ?:h<i~tl~(C) ~~

(0) ~~

-27-


140. ~-&:;BT~ __ mm%1(A) Cl~'R{~II'!H ~

(8) l¢llfC!'>l~

(C) ~wR(0) ~~

141. ~~ B'61ICl2:__ it Btl'4dl "Cfl«ft%1(A) '{TT

(8) WT~

(C) ~

(0) ~ Cf){UT

142. B'NfT <1<.jl<iI{B-&:;~ ~IIBft'4 ~ %(A) ~

(8) ~

(C) ~

(O) 10:

143. wr0Cfl CflT~mm%1(A) Tf\(:f ~ ~ 'Cfll

(8) ~ ~ ~ 'Cfll

(C) ~ ~ ~ 'Cfll

(0) "3Cffi it ~ ~ ~144. ~ ~ 3fu:~~'B11"Rl1BIT'Cfll f?1~

~"'611(A) ~~ (8) ~~

(C) ~~ (0) ~~

145. ~itcrm~m;rr~(A) 70-74 SlRt~ld

(8) 90-94 Slm!tld

(C) 80-84 Slm!tld

(0) 100 $IRt~ld

MKG-XIXlTECHCIFPG/1 T/03 111111111 1111I111I1111111111111 111111111111 11111 1111111111 111111111111I111 "" 11I1 1111111 11111111 "" 1111

146. Mu"igatawny soup is from 151. The green vegetables when cooked with(A) Italy alkali medium the colour changes to

(B) France (A) Olive green

(C) India (B) Bright green

(D) England (C) Pale green(D) Blue - green

147. Consomme Printaniere is garnish of

(A) Small dice of spring vegetable 152. The vegetables which could be baked is(A) Green peas(B) Juliennes of vegetable(B) Beans

(C) Roughly cut vegetables(C) Potatoes

(D) None of the above(D) Spinach

148. Hollandaise sauce is alan153. Anthoxanthin pigment effect on alkali

(A) Emulsion heating(B) Dispersion (A) Changes to olive green(C) - Fusion (B) Changes to yellow(D) Mixture (C) Changes to white

(D) Turns pale149. The effect of heat longer on vegetables

make it 154. The location of the Larder is positioned

(A) Softer in a manner so that it

(B) Harder (A) Harmonizes with the kitchen

(C) No effect (B) Far away from kitchen

(D) None of the above (C) Near the bakery

(D) Can be located anywhere

150. The red vegetable (Red cabbage andBeetroot) when is cooked with acid

155. The larder should be(A) Airy, well ventilated with sufficientmedium the colour is

light(A) Blue - Green

(B) Cool place(B) Grey

(C) Equipped with necessary machine(C) Red and tools(D) Brown (D) All of the above

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11111111111111111I1111111111111111111111111111111111111111111111111111111111I111I111111111111111111I11111 MKG-XIXlTECHCIFPG/1 T/03..

146. l1R=PleJ<t.·n ~ B 31Rf1~1 151. ~m~~41em~~inm«.p1cfiWT

(A) ~ ~t.err"irr m~~1

(8) >Om (A) ~~

(C) ~ (8) :q11Cf)~1{ ~

(0) ~ (C) ~~

147. Cf)1'"'81~~ CfiT ~\J1IC1c:~I I (0) ;ftffi - ~

(A) Tffi;ft ~ ~ ~ ~ 152. ~ ~~~iit mq~~'~fnfCfim%(8) ~ cfiT '1R1Q:~ (A) ~ l0(C) t tt ~ IT{ ~f&J1~i (8) ~(0) "3Cffi ~ B ~ ~

(C) ~148. QI~..:g\J1~~ ~I (0) 'lR1Cf)

(A) ~ 153. ~~ CJUlCfl&memTf4 m \R(8) ~

(A) ~~~~~(C) ~

I (8) -cfTffi ~ \JI1<'1f ~(0) ~~

(C) m~~~149. ~~141 \R ~ CfiT ~ ~ (fCf) ~ ~ I (0) ~~~~

~~I154. ~ CfiT~ ~ >JC.fiR00~ ~fcfi ~(A) -;pf

(A) ~ in m~ ~Q<.i'pA~(8) Cfi'OR(8) ~B~~(C) cm~~

(0) "3Cffi ~ B ~ ~ (C) ~ in 1:ffi1 ~

150. ~ ("IfWi'4i (~ ritl:ft ~ ~) Cfil I

(0) cnff m m "BCfi(ff ~

~ ~ 11T~ ~ ~ 1:JCfilm ~ ~, err 155. ~ ~~I

"irr~ (A) ~,~~~~ fiClIRH

(A) ;ftffi - ~ (8) ~~

(8) ~ (C) 3'llq~~Cf) 3QCf){On 3fn: ~ B(C) ~ ~f?:il(1

(0) ~ (0 ) "3Cffi"Btft

-29-

MKG-XIXlTECHCIFPG/1 T/03 11111111111111111I11111111111111111111111111111111111 1111111I111111111I11111I111I1 111111111I11111 11111111

156. The larder should have this equipment 161. A salad may have vinaigrette or(A) Gas Burners acidulated cream or mayonnaise they

(B) Induction Hub are

(C) Microwave Oven (A) Body

(D) Butcher's Block (B) Base

(C) Dressing

157. The mincer and food processor (D) Garnish

attachment should be cleaned

(A) By wiping with a moist cloth162. Coleslaw is a salad made up of

(B) Cold water (A) Onions and tomato

(C) Hot water with grease solvent (B) Capsicum and onion

(D) None of the above (C) Cabbage and carrot

(D) Lettuce and carrot

158. COP Charcuterie is under hierarchystructure of 163. A compound salad could be made

(A) . Indian kitchen with

(B) Larder kitchen (A) Fruit

(C) Chinese kitchen (B) Veqetable

(D) Bakery (C) Fish

(D) All of the above159. Hors d'oeuvres sinquliers or Single

Starters consist of a single food stuff 164. Abalones areand a (A) Flat fish(A) Base (B) Molluscs(B) Garnish (C) Crustaceans(C) Body (D) Cephalopods(D) Dressing

165. The scales of the fish are being removed160. Gravad Lax, a Scandinavian specialty is with a knife scraping

(A) Cured Salmon (A) From tail toward head on a slant(B) Cured Chicken (B) From head toward tail on a slant(C) Cured Meat (C) Could be in any direction(D) Cured Soyabean (D) None of the above

-30-

158. ~:frg)cf) ::cwtM CfiT~ ~ 1163.

it~1

(A) ~~

(8) ~~

(C) ~~

(0) ~

159. mB~~m~R1;q4~~~~~l{G: 3fu:~ ~~mmtl(A) 31T't.TR

(8) " .. "

(C) ~~

(0) ~

160. mcns~, ~ ~f$~fCI;q"l fCI~ll5ldlt(A)~~

(8) ~~

(C) ~-qfu(0) ~ m;qI<S(!"i

IIIIIIIIIIIIIIIIIIIIIIIIIIIII~ IIIIIIIIIIIIIIIIIII~IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII1111111111

156. ~ it R14R1f@d'3QCfl{OIiRT ~

(A) 1lB ~

(8) ~s~H'~''::' ,(C) 1OI1$Shlqq 31TCR

(0) ~CfiTm

157. ~ ~ c.rK11 3fu:rsrro 51fi fCf){Cfl fi (1l'"jCfl

__ IDUmtnM~~1(A) ~ ~ ~ q'i'0Cfl{

(8) ~-q-r;ft

(C) ~ ~(1I;qCfl ~ ~ 1Jlf -q-r;ft

(0) Tcf(f it ~ ~ ~

-31-

MKG-XIXlTECHCIFPG/1 T/03..

161. ~ ~ it ~"lI~D~ ~ ~0f1lld ~ ~

Q41;f\'iiI ~ t~~(A) ~~

(8) 31Tqn:

(C) ~

(0) HJlIqc

162. cN<'lf<11 ~~~~~I

(A) ~ 3fuVlm(8) ~11OI(11 ~ 3fu ~(C) 1ffiT rOm 3fu 11m(0) ~ 3fu11m

~~~ ~~"iiIT~%1

(A) ~

(8) ~

(C) ~

(0) Tcf(f ~

164. ~~(1Trf1~

(A)~~

(8) men"(C) q~t::jCflcfq I

(0) ~n~ql{l

165. ~~~~~cfafte;l;qdl~ __

T<ffi~~1

(A) ~~m~ 3ffi-RRm

(8) m~~ ~ 3ffi -RRm

(C) fcf>m m ~ it

(0) Tcf(f it ~ ~ ~

MKG-XIXlTECHCIFPGl1 T/03

166. The temperatu re to store fish is 172,between

(A) 0-4°C

(B) 2-4°C

(C) - 2-0°C


167. Darne is a slice of round fish(A) Cut on bone

(B) Boneless

(C) Boneless of entire fish


168. Supreme is

(A) Round fish cut on bone

(B) Prime cut of fish and is boneless(C) . Fish tied into knot

(D) Fish which is flattened

169. Lamb is well done at temperature of(A) 78° C

(B) 55° C

(C) 66° C

(D) 54° C

170. The scarg end of a lamb weighs about

(A) 750 gm

(B) 500 gm

(C) 850 gm

(0) 1000 gm

171. The shank of beef weigh between

(A) 7-8 kg (B) 4-5kg

(C) 10-12kg (0) 3-4kg

-32-

173.

174.

, 175.

176.

177.

IIIIIIIIIIIIIIIIIIIIIIIIIIIII~ 1111111111111111111111111111111111111111111111111I1111111111I1111111111111

The weight of chateaubriand is(A) 200-300 gm(B) 400-500 gm(C) 100-200 gm(D) 600-800 gm

Ham is obtained from(A) Fore limb of a pig(B) Hind leg of a pig(C) Back of a pig(0) Belly of a pig

Pancetta is a bacon from(A) Italy(B) France(C) Germany(D) Spain

The Broiler is a term used for chicken,the age of it ranges between(A) 4-5 Months(B) 3-4 Weeks(C) 6-2 Weeks(0) 5 Months and above

French Dressing is made up of(A) Two parts oil and one part vinegar(B) Three parts oil and one part vinegar(C) Four parts oil and one part vinegar(0) Equal quantity ofoit and vinegar

A whole chicken for broiling is cut into(A) Quarters and Eighths(B) Half(C) Twelve(0) Sixteen

~ ~ ~ Cfi8 CiiTdlqqH --~~iHr~1(A) 0-4°C·(8) 2-4°C(C) - 2-0°C(0) ~~~~~

sR~~CiiT~~~(A) W 1R Cf)T?J 1l<:IT

(8) ~il{~d(C) ~ ~ r.nT~~{~d

(0) ~~~~~

p~(A) W -q-{ Cfiit Tffi.1 ~(8) ~ cfiT~ CfiTc: 3fn: ~~l{~d ~(C) 1lT6~ ~m~(0) ~cfiT~~

~ ~dlqqHLR~(f{6~ 175.

~~I(A) 78° C

(8) 55° C(C) 66° C

(0) 54° C

~ ift:Ft ~ BflT'i ~('f CfiT ~ ~~ 176.__ mar~1(A) 750 gm

(8) 500 gm

(C) 850 gm

(0) 1000 gm

TWf ~ l1fu cRT ~ CiiT~ __ ~

~mm~1(A) 7-8 kg

(C) 10-12 kg

11111111111111111I11111111111111111111111111111111111111111111111111111111111111I111111111111111111111111

166.

167.

168.

169.

170.

171.

(8) 4-5 kg

(0) 3-4 kg

-33-

172.

173.

174.

177.


~~ 1~:1$CiiT~ ~ I

(A) 200-300 gm

(8) 400-500 gm

(C) 100-200 gm

(0) 600-800 gm

~ ~~~I(A) ~31{ ~ 3Tllt ~ ~

(8) ~31{ ~ ~ ~ ~

(C) ~ 31{ cfiTCfilR

(0 ) ~ 31{ r.nTire:~ -B ~m CiiTl1fu ~ I

(A) ~(8) >Om(C) \lflf.:ft(0) ffi

~~~'TT~~~-?rmt ~~ ~~ml(A) 4-5~

(8) 3-4~

(C) 6-12~(0) 5~ 3fn:~9>ifflffl ~ -B ~ mID ~ I(A) ~ ~ ~ 3fn: ~ ~ ffficnT(8) -at.T ~ ~ 3fn: ~ ~ ffficnT(C) -:qn: ~ ~ 3fn: ~ ~ ffficnT(0) ~ 3fn: ffficnT cfiT"B1iR lIDfT

~$~J I ~~ ~~q) CfiRJ \JiRfT t I

(A) -:qn: 3fn: 3W) m=m ~(8) 311m

(C) ~

(0) ~


178. This is/are game birds(A) Partridge(B) Quail(C) Pheasant(0) All of the above

179. Game could be(A) Feathered(B) Furred(C) Both feathered and furred(0) None

180. Cold buffet are usually(A) Sit down buffet(B) Fork and finger buffet(C) Standing buffet(0) _None of the above

181. CroOte Monsieur is a sandwich with(A) Ham and cheese(B) Bacon and Cheese(C) Grilled Chicken and Cheese(0) None of the above

182. A base of canape could be(A) Biscuit(B) Bread(C) Puff pastry(0) All of them

183. Stilton is(A) Hard cheese(B) Soft cheese(C) Blue cheese(0) Fresh cheese

-34-

111111111 1111I111I1111111111111 111111111111 11111 11111 11111 1111111111 111111 11111111 111111111I11111 "" 1111

184. Cheddar cheese is from(A) France

(B) Britain(C) Italy

(0) Greece

185. This is a stuffed pasta

(A) Fettuccine(B) Penne

(C) Ravioli

(0) Lasagne

186. A leavening agent is(A) Air

(B) Yeast

(C) Steam

(0) All of these

187. This is a step in bread making process(A) Proofing

(B) Blending

(C) Layering

(D) Icing

188. The percentage of water in a soft roll toflour is

(A) 60%

(C) 80%(B) 90%

(D) 30%

189. Sheermal is an Indian bread

(A) Made in iron tandoor

(B) Made with whole wheat flour(C) From Maharashtra

(0) From Gujarat

1111111111111111111111111111111111111111111111111111111111111111111111I111111111I111111111111111111111111 MKG-XIXlTECHCIFPG/1T/03

178. ~~11~~ 184. ~-q;fu: ~ ~I(A) ~ (A) ~(8) ~ (8) ~(C) mw

(C) ~(0) "3Cf(f ~

(0) "!fffi-, m~~1179. Tfl1185. ~ ~ ~{lcH~Cffi ~ ~

(A) ~"Cffi'IT(A) th<~'1

(8) 'R~(8) ~(C) rR9 3fu: 'R ~

(0) ~"'1tf (C) ~~41ct1(0) m#r

~~~lqIMQd: mcrr~1180.

(A) ~ en{ ~ "Cffi'IT ~ 186. ~"@lfu:"3OR Cffi1T ~ ~

(8) ~ 3fu: ~ q)f ~ (A) ~

(C) m"it en{ ~ qJ"ffi ~ (8) ~(0) "3Cf(f -ij ~ ~ "'1tf (C) ~

~ql~<q{ cnT~ ~:s~:q~I (0) ~ Blft181.(A) ~ 3fu: -q;fu: 187. ~~~cft~cnT~~~(8) ~ 3fu: tr.fu:

(A) ~(C) firc;r ~ -giT 3fu: tr.fu:

(8) ~(0) "3Cf(f -ij ~ ~ "'1tf

(C) ~182. ~cnT 31T'm\ m~~1 (0) ~

(A) ~ff;;n<:188. ~~m-ij 3lR:-ij~cnT Slm:tld ~(8) .~

(C) 1:fq;~ (A) 60% (8) 90%

(0) "3Cf(f ~ (C) 80% (0) 30%

183. re~G'1 ~ 189. :tn{l:II~ ~ ~Uit~(A) B"&f tr.fu: (A) ~~~~~(8) ~ tr.fu: (8) ~q)f~~~(C) ~ tr.fu: (C) q~l{l~ ~

(0) ~-q;fu: (0) ~~

·35·

MKG-XIXlTECHCIFPG/1 T/03 1111111111111I1111111111111111111111111111111111111111111111I111111111I111111I11I111111111111111111I11111

190. Bakharkhani is 196. The bacterial growth happens more in -(A) Whole wheat bread presence of(B) Stuffed bread (A) Moisture(C) Soft leavened bread

(B) Warmth(D) None of the above

(C) Time

191. For a flaky pie dough, the fat is (D) All of the aboveinto the flour.

(A) Kneaded 197. The total number of steps in HACCP(B) Rubbed system is(C) Folded (A) Five(D) Whipped (B) Seven

192. Puff pastry could be made by this (C) Eight

method (D) Ten(A) Rubbing(B) Book fold 198. A food is said to be adulterated if it is(C) Kneading (A) Added with cheaper or inferior(D) -All of the above substance

(B) An imitation193. Profiterole is made with

(A) Puff pastry (C) Colored or otherwise

(B) Choux pastry (D) All of the above

(C) Short crust pastry(D) All of the above 199. Detect adulterant starch in milk by

adding194. In a Danish pastry dough the fat is (A) Salt

smeared on of the dough (B) Iodinebefore folding.(A) 1/3rd (B) 114th (C) HCI

(C) 1/5th (D) 2/3rd (D) Chlorine

195. Most commonly used sanitizer for 200. To check adulterant in coconut oilequipment is (A) Refrigerate it(A) Salt

(B) Heat it(B) Detergent

(C) Add water and check(C) Chlorine

(D) None of the above (D) None of the above

-36-

~~I(A) 1/3 (8) 1/4(C) 1/5 (0) 2/3

195. 3qCfi{OncA"ffNiCfi8~~~3Wi~ I 200.~~>r8JlW.fl~(A) ~(8) ~6Jlc(C) #i){).,

(0) Tcffi -q ~ ~ ~

1111111111111111111111111111111111111111111111111111111111111111111111I111111111I111111111111111111111111

190. 'll@{@I;ft ~(A) ~ t;T ~ cfit R(8) ~HlcH1Cf(1R(C) %, @41{ClIcl1R(D) Tcffi -q ~ ~ ~

191 . tf{(:'GT{"~1~~ ~ ~ 31R -q qm cA 31R-q ~~~I(A) m;r;n(8) l1Bffi

(C) ~~~t(0) ~

192. -cr:fi~~fclfu~~~~~(A) 4fk1Cfi{

(8) g)'R1chl ~(C) ftHCfi{

(0) Tcffi ~

193. si'ifih2:{l<:'1 ~~~~ I(A) "41:f) ~

(8) ~~(C) ~-cm=r~(0) Tcffi ~

194. ~ ~ ~ ~ 31R -q qm "CfiT 3TIt ~

__ 'R 1:f{(f ~ ~ ~ <:'1JII<11

MKG-XIXfTECHCIFPG/1 T/03..

196. JlClI~~~ ~~mm~1(A) -;:p:fi

(8) rrm(C) ~

(0) Tcffi ~

197. HACCP~-q¥1~~

(A) 1:ff:q

(8) ~

(C) 3lT6

(0) ~

198. ~ ~cA fLI<:'1IC1C~(f(1 ~:g~(A) ~~3fu~~~~(8) ~~~t(C) #R m ~ m 3fu ~(0) Tcffi Btfi

199. ~ -q fLI <:'1161c: ~ ~ "CfiTl:ffi1 _'5 I(1Cf)'(

~~I

(A) ~

(8) JiI4141.,(C) HCI

(0) Cfct) {).,

.,1 \{<1 <:'1~ -q fLI <:'1161c: "CfiTl:ffi1 wrR ~ ~(A) ~ isT rit(8) rp:frit(C) -crRt ~ 3fu ~(0) "3Cffi-q ~ ~ ~

-37-


-38-

11111111111111111111111111111111111111111111111111111111111111111111111111111111I11111I111111111111111111

SPACE FOR ROUGH WORK

~~~~~?fR'

1111111111111111111111111111111111111111111111111111111111111111111111I111111111I111111111111111111111111

SPACE FOR ROUGH WORK

rq)~~~~~

-39-


M KG -XI XlTE C H C IFPGl1 T103 1111111111111111111111111111111111111111111111111111111111 111111110 11I111111111I1 111111111I1111111111111

IMPORTANT INSTRUCTIONS TO CANDIDATES

3ufh~~lii~ ~ q~'i€4Cfli ~13. This booklet contains 40 pages. 13. ~ ~ if 40 ~ ~ I

14. f.$t:~~~~~~~~~~~~~~~~ I~~if ~M~<it~~\ill~Cf)T~~~ 3Nc:fT ~ <it W q;t 3fR ~ ~ ~ if~ In (?f1<;fIR ~ A, B, C <:ITD <it -;:fffiT<:ITCfiR1T

~-~ ~ ~ CfiR1T (e) ~ ~ I (i[f'efStIRffi3lOa:fl~cml.~ ~ t{11O TTl'RTCfiH ~ ~

~~~)

14. Directions : Each question or incompletestatement is followed by four alternativesuggested answers or completions. In eachcase, you are required to select the one thatcorrectly answers the question or completes thestatement and blacken (e) appropriate circleA, B, C or D by Blue / Black Ball-Point Penagainstthe question concerned in the AnswerSheet. (For V.H. candidates correspondingcircle will be blackened by the scribe)

15. Mark your answer by shading the appropriatecircle against each question. The circleshould be shaded completely without leavingany space. The correct method of shading isgiven below.----,

IIIIIIII

___ .J

Wrong Method Wrong Method Wrong Method Correct Method

O~OO 00DO O@OO oeooThe Candidate must mark his/her responseafter careful consideration.

16. There is only one correct answer to eachquestion. You should blacken (e) the circle ofthe appropriate column, viz., A, B, Cor D. Ifyou blacken (e) more than one circle againstanyone question, the answer will be treatedas wrong.

17. In case of any discrepancy between theEnglish and Hindi versions of any question,the English version will be treated as final/authentic.

18. Use the space for rough work given in theQuestion Booklet only and not on the AnswerSheet.

19. You are NOT required to mark your answers. in this Booklet. All answers must be indicatedin the Answer Sheet only.

15. ~ ~ ~ ~ ~ ~ q:)[ ~~'ICfi'"I ~ 3lCRT

~m 1~~~~~~~~ifchdcR I

~1?iiCbd m q)f W ~ ~ ~ T«:fT ~ I

~~~~~~~~

~ <it 3iCRT ~ 'UlIOJC(c{<;fI~ mn:~ ~~~~I

16. ~~Cf)T~~~~~~ I ~~ <.fifRq31~A, B, C <:ITD ~ lO(?fI<;fl1{~

<itCfiR1T (e)~~ I ~3mM~~m~ ~ ~ Jfl (?fI<;fIR ~ <it mTt (e) crt 31ftfcfiT

~ lJffif liHT ~ I

17. ~~~~~wn~~if~~~m~~<it~~~~ I

18. ~ CflT<f ~ ~ ~ ~ 11;f if ~ ~ f~ Cf)Tm q:it I ~ ~ 1:R ~ CflT<f ;r cR I

19. ~~CfiI~~~~~~~~1~~~~-ij"tt~1

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