Hotel Management Class Test 23

Chilli Chicken Chinese Cuisine Class Test

Welcome to your Chilli Chicken Chinese Cuisine Class Test Hope you understand the class & now it's time to examine yourself through test. Remember you have only 10 minutes to complete the class test after 10 minutes Class test will be automatically submit.चिली चिकन चाइनीज व्यंजन क्लास टेस्ट में आपका स्वागत है। आशा है कि आपको क्लास समझ में आ गई होगी और अब टेस्ट के माध्यम से खुद को परखने का समय आ गया है। याद रखें कि आपके पास क्लास टेस्ट पूरा करने के लिए केवल 10 मिनट हैं। 10 मिनट के बाद क्लास टेस्ट अपने आप सबमिट हो जाएगा।

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1. What type of meat is typically used in Chilli Chicken?

Pork

Fish

Chicken

Beef

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2. Chilli Chicken is associated with which regional style of cuisine?

Thai

Indo-Chinese

Sichuan

Korean

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3. Which of these ingredients is commonly used to marinate chicken for Chilli Chicken?

Vinegar

Soy Sauce

Olive Oil

Sesame Seeds

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4. What gives Chilli Chicken its signature red color?

Red bell peppers

Paprika

Red food coloring or Kashmiri chilli powder

Tomato paste

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5. Which type of flour is usually used for coating the chicken before frying?

Rice flour

Corn flour

Almond flour

Whole wheat flour

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6. What is the primary method used to cook the chicken in Chilli Chicken?

Boiling

Steaming

Deep frying

Baking

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7. Which of these is NOT a typical ingredient in Chilli Chicken sauce?

Soy sauce

Tomato ketchup

Oyster sauce

Curry powder

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8. Green chilies in Chilli Chicken are added primarily for:

Color

Garnish

Flavor and heat

Sweetness

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9. Which two vegetables are most commonly used in Chilli Chicken?

Carrots and cabbage

Onion and bell peppers

Broccoli and zucchini

Potato and corn

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10. The texture of chicken in Chilli Chicken is usually:

Dry and crispy

Soft and tender

Raw and chewy

Wet and soggy

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11. Chilli Chicken can be served as:

Starter only

Main course only

Both starter and main course

Dessert

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12. What is the difference between dry and gravy Chilli Chicken?

Gravy version uses coconut milk

Gravy version has a sauce base

Dry version is boiled

Dry version has more sugar

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13. What kind of oil is commonly used in Chinese cooking like Chilli Chicken?

Mustard oil

Olive oil

Sesame oil

Refined vegetable oil

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14. What spice adds umami flavor to the dish?

Sugar

Soy sauce

Vinegar

Ginger

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15. Which cooking technique is commonly used after deep-frying the chicken?

Steaming

Stir-frying with sauce

Baking

Grilling

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16. What type of vinegar is commonly used in Chilli Chicken?

Balsamic

Apple cider

White vinegar

Coconut vinegar

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17. Indo-Chinese cuisine is a fusion of:

Indian and Japanese

Indian and Thai

Indian and Chinese

Indian and Korean

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18. Which of these is commonly added for garnish?

Mint

Spring onions

Basil

Cilantro

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19. What gives the dish its tangy flavor?

Sugar

Lemon juice

Vinegar and tomato ketchup

Tamarind

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20. Chilli Chicken is often paired with:

Roti

Fried rice

Idli

Biryani

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21. What is the ideal chicken cut for Chilli Chicken?

Chicken breast or boneless thigh

Whole chicken

Drumsticks

Wings

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22. Which of these herbs is often added last for flavor?

Parsley

Spring onion greens

Mint

Coriander

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23. What is the main flavor profile of Chilli Chicken?

Sweet

Spicy and savory

Sour

Bitter

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24. Which equipment is essential for stir-frying Chilli Chicken?

Pressure cooker

Oven

Wok

Grill

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25. Why is cornflour used in the recipe?

Adds sweetness

Acts as thickener and provides crispiness

For color

For aroma

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26. In what form is garlic usually used in Chilli Chicken?

Whole cloves

Crushed

Minced or chopped

Powder

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27. Which of the following sauces is NOT typically used in Chilli Chicken?

Soy sauce

Green chili sauce

Barbecue sauce

Tomato ketchup

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28. Is MSG (Ajinomoto) used traditionally in restaurant-style Indo-Chinese dishes?

Yes, often for umami flavor

No, never

Only in desserts

Only in North Indian food

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29. What type of flame is preferred while stir-frying Chilli Chicken?

Low flame

Medium flame

High flame

No flame

30 / 30

30. The dish "Chilli Chicken" originated in:

Beijing

Shanghai

Kolkata, India

Bangkok

Your score is

1. What type of meat is typically used in Chilli Chicken?

2. Chilli Chicken is associated with which regional style of cuisine?

3. Which of these ingredients is commonly used to marinate chicken for Chilli Chicken?

4. What gives Chilli Chicken its signature red color?

5. Which type of flour is usually used for coating the chicken before frying?

6. What is the primary method used to cook the chicken in Chilli Chicken?

7. Which of these is NOT a typical ingredient in Chilli Chicken sauce?

8. Green chilies in Chilli Chicken are added primarily for:

9. Which two vegetables are most commonly used in Chilli Chicken?

10. The texture of chicken in Chilli Chicken is usually:

11. Chilli Chicken can be served as:

12. What is the difference between dry and gravy Chilli Chicken?

13. What kind of oil is commonly used in Chinese cooking like Chilli Chicken?

14. What spice adds umami flavor to the dish?

15. Which cooking technique is commonly used after deep-frying the chicken?

16. What type of vinegar is commonly used in Chilli Chicken?

17. Indo-Chinese cuisine is a fusion of:

18. Which of these is commonly added for garnish?

19. What gives the dish its tangy flavor?

20. Chilli Chicken is often paired with:

21. What is the ideal chicken cut for Chilli Chicken?

22. Which of these herbs is often added last for flavor?

23. What is the main flavor profile of Chilli Chicken?

24. Which equipment is essential for stir-frying Chilli Chicken?

25. Why is cornflour used in the recipe?

26. In what form is garlic usually used in Chilli Chicken?

27. Which of the following sauces is NOT typically used in Chilli Chicken?

28. Is MSG (Ajinomoto) used traditionally in restaurant-style Indo-Chinese dishes?

29. What type of flame is preferred while stir-frying Chilli Chicken?

30. The dish "Chilli Chicken" originated in:

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