NVS Catering Assistant Mock Test - 1 - NVS TGT/PGT MCQ

1. E is older than C.

E > C

2. D is older than C but younger than E.

E > D > C

3. A is younger than B and C.

B > A and C > A

4. C is older than B.

C > B

Combining all the statements together, we get:

E > D > C > B > A

Clearly, A is the youngest.

Hence, ‘A’ is the correct answer.

The correct answer is Chocolate brown.

Key Points

• In January 2018, The Reserve Bank of India (RBI) presented the new Rs 10 banknote under the Mahatma Gandhi (New) series
• The new Rs 10 note is chocolate brown in color.
• The reverse side of the note features the motif of Sun Temple in Konark, Odisha.
• Dimensions of the note are 63mmx123mm, as opposed to the older notes of 63mmx137mm.
• Below are some features of the new Rs. 10 note.
• Obverse (Front) side
  • See-through register with denominational numeral 10
  • Denominational numeral '10' written in Devnagari
  • Portrait of Mahatma Gandhi at the center
  • Micro letters 'RBI', 'INDIA', and '10', along with 'Bharat' in Devnagari
  • Windowed demetalised security thread with inscriptions 'Bharat' in Devnagari and RBI
  • Guarantee Clause, the signature of RBI Governor Urjit Patel with Promise Clause and RBI emblem towards right of Mahatma Gandhi portrait
  • Ashoka Pillar emblem on the right
  • Mahatma Gandhi portrait and electrotype (10) watermarks
  • Number panel with numerals growing from small to big on the top left side and bottom right side
• Reverse (Back) side
  • Year of printing of the note on the left
  • Swachh Bharat logo with slogan
  • Language panel
  • The motif of Sun Temple, Konark
  • Denominational numeral '10' written in Devnagari.

The correct answer is 97th Constitutional Amendment Act.

Key Points

• The 97th constitutional amendment, which deals with issues related to effective management of co-operative societies in the country, was passed by Parliament in December 2011 and had come into effect from February 15, 2012.

​Additional Information

The correct answer is Primary.
Key Points

• Primary activity: Primary activities are directly dependent on the environment as these refer to the utilization of the earth’s resources such as land, water, vegetation, building materials, and minerals.

  • People engaged in primary activities are called red-collar workers due to the outdoor nature of their work.

  • ​Example: Hunting and gathering, pastoral activities, fishing, forestry, agriculture, and mining and quarrying, lumbering.

Additional Information

• Secondary activity: Secondary activities add value to natural resources by transforming raw materials into valuable products.
  • People engaged in secondary activities are called blue-collar workers.
  • Example: Manufacturing, processing, and construction (infrastructure) industries.

• Tertiary activity: Tertiary activities include both production and exchange.

  • The production involves the ‘provision’ of services that are consumed.

  • The exchange involves trade, transport, and communication facilities that are used to overcome distance.

  • Tertiary jobs are white-collar jobs.

  • Example: Trade, transport, and communication, services, etc.

• Quarternary activity: Quaternary activities are specialized tertiary activities in the ‘Knowledge Sector’ which demand a separate classification.

  • There has been a very high growth in demand for and consumption of information-based services from mutual fund managers to tax consultants, software developers, and statisticians.
  • Like some of the tertiary functions, quaternary activities can also be outsourced.
  • They are not tied to resources, affected by the environment, or necessarily localized by the market.
  • Example: Personnel working in office buildings, elementary schools and university classrooms, hospitals and doctors’ offices, theatres, accounting, and brokerage firms all belong to this category of services.

The correct answer is- 'have seen'

Key Points

• Tense denotes the time of action as well as the state.
• An action that has recently finished is expressed in Present perfect tense.
  • Example: We have reached Mars.
• Rule of present perfect tense will be:
  • Subject + Has/Have + V3 + Object

Hence the sentence will be: I know all about that film because I have seen it thrice.Additional Information

• Use of Has/Have
• Has: He/She/It/Name/Singular
• Have: I/We/They/You/Plural

सही उत्तर 'किनारा' है।

• कूल शब्द का अर्थ 'किनारा' होगा।
• गर्म का अर्थ 'ताप' होगा।
• खूंटी अर्थात कपड़े आदि टांगने की दीवार में लगी हुक।
• नैपुण्य अर्थात ऐसा कार्य या विषय जिसके लिए निपुणता आवश्यक हो।

Additional Information

• शब्द और अर्थ सामान्य व्यवहार के लिए सहायक तो हैं ही, शास्त्रीय परम्परा में भी उनका महत्त्व सर्वस्वीकृत है।
• शब्द और अर्थ अन्योन्याश्रित हैं। दोनों को मिलाकर ही 'सार्थक शब्द' बनता है।
• अर्थ के बिना शब्द निर्जीव है और शब्द के बिना अर्थ अग्राह्य या अप्रयोज्य।

The correct answer is 'accomodate'.

Key Points

• Among the given options the incorrectly spelt word is 'accomodate'.
• The correctly spelt word is 'Accommodate'.
• It means 'to have enough space for somebody/something, especially for a certain number of people'. (एक विशेष संख्‍या में लोगों के कहीं बैठने या ठहरने की पर्याप्त सुविधा होना)
  • Example: Each apartment can accommodate up to six people.
• Therefore, as per the points mentioned above, we find that the correct answer is Option 2.

Hinglish

• Let's look at the meaning of other words:
  • Accelerate: to go faster; to make something go faster or happen more quickly. (गति का बढ़ना, किसी वस्‍तु, घटना आदि की गति को बढ़ाना)
  • Annihilate: to destroy or defeat somebody/something completely. (पूरी तरह नष्‍ट या पराजित कर देना)
  • Appropriate: suitable or right for a particular situation, person, use, etc. (किसी परिस्थिति, व्‍यक्ति या उपयोग आदि के लिए उपयुक्त या उचित)

Memory in a computer system is required for the storage and retrieval of the instructions and data. A system uses a variety of devices for storing the instructions and data that are required for its operation.

Key Points

1. CPU registers - They are part of the control unit and ALU rather than the memory. Hence their contents can be handled much faster than any content of memory.

2. Cache Memory: It stores program instruction and data that the computer uses more frequently. The processor can access this information from the cache rather than having to get it from the computer’s main memory. Hence, it is faster than RAM.

3. Primary or main memories are used mainly for primary storage. It stores programs and data which are currently needed by the CPU. The primary memory is a static device. There is no rotating part in it. Examples include RAM, ROM, etc.

• Random Access Memory (RAM): It stores data that the computer needs to use temporarily. So it is faster than the secondary storage devices. It is a volatile memory i.e. the data disappear from it when the power is off. The amount of RAM in a computer system can affect a computer’s performance.
• Read-Only Memory (ROM): The system uses ROM to boot itself. It is used to store the start-up information of the computer. This is called non-volatile memory i.e. it retains its content even if the computer loses its power.

4. Secondary Memory: It is the storage that the CPU cannot access directly. Its content firstly needs to be copied into ram and then transferred to CPU. It stores data that can be easily retrieved only by the main memory and used by the processor. For example, hard disk.

Hence, the lists of computer memory types from lowest to highest speed are-

Secondary Storage < Main Memory < Cache Memory

Therefore, Option 2 is the correct answer.

Word processing is the ability to create documents using a word processor. It is the production, storage, and manipulation of text on a computer. It allows us to work with text and other features, for example, artistic texts, pictures and tables to create interesting and documents.

Functions in Word Processing:

1. Creating: Word processing software allows users to create editable documents and add pictures, tables, hyperlinks, etc.
2. Formatting:

• It refers to the appearance of the text such as the design of the characters, their size, the space between paragraphs, their alignment, etc.
• Formating makes the text more organized, coherent and attractive.

• It includes actions such as changing the font size (increase or decrease), Font style (bold, italic, underline) and Font colour, Margins and Spacing (line or paragraph), Alignment (left, right and centre), Indentation, Effects (subscript/ superscript), Adding bullets or numbering, Layouts (normal/reading/print), etc.

3. Editing: It is the process of modifying the existing text. It is aimed to improve the quality of the content or text. Grammar spellings checks, elimination of typographical errors, Cut/Copy/Paste, etc. comes under the editing.
4. Saving: It allows users to save the document one has created for later retrieval using a file name.
5. Printing: The user can get physical copies of created content through this feature of word processing.

Hence, the term formatting is associated with changing the appearance of a document in word processing.

Cybercrime:

1. Cybercrime refers to all the activities done with criminal intent in cyberspace.
2. Cybercrime is unlawful acts wherein the computer is either a tool or a target or both
3. The cybercrime-related matters are mostly listed under the Information Technology Act, 2000. It was amended in 2008.
4. The law protects the crimes through the Internet is known as cyber law
5. We can categorize Cyber crimes in two ways
   • The Computer as a Target:-using a computer to attack other computers.
     e.g. Hacking, DOS attacks, Virus/Worm attacks, etc.
   • computer as a weapon:-using a computer to commit real-world crimes.
     e.g. Cyber Terrorism, Credit card frauds, IPR violations, EFT frauds, Pornography, etc.

Additional Information

IT Act:

• This act involves criminal activities over the internet such as theft, fraud, defamation, forgery, and mischief, all of which are subject to the Indian Penal Code.
• The abuse of computers has also given birth to a gamut of new age crimes that are addressed by the Information Technology Act, 2000.
• After the 2008 amendment, the protest against identity theft or cheating by impersonating online has been listed under this act
• Sections of cyberlaw:
  • Section 43A: Data protection at the corporate level
  • Section 65: tempering with the computer source document
  • Section 66: using the password of another person
  • Section 66D: cheating using computer resource
  • Section 66E: publishing private image of others
  • Section 66F: the act of cyber terrorism
  • Section 67: Publishing child porn or predating children online
  • Section 69: Government's power to back websites

The art of transforming pork into various products is called Charcuterie.

Key PointsCharcuterie: It is an art of transforming pork into various products such as sausages, ham, gammon and bacon. These are all cured pork products.

Additional InformationDifferent pork products:

Ham: Ham is a cured and smoked leg of pig/pork.

Gammon: Gammon is the cured and smoked leg of pork whereby, the leg is disjointed after the curing and smoking process. Whereas in case of ham, the leg is first disjoined and then cured and smoked.

Bacon: Bacon is the cured and smoked part of belly portion of the pork.

Green Bacon: Green bacon is the unsmoked i.e., only cured part of the bacon

Canadian Bacon: It is the cured and smoked bacon obtained from the loin portion of the pork.

Jowl: Jowl is the cheek of the pig

Explanation:

Coal: Coal is a sedimentary, organic rock which is flammable.

• Coal is composed primarily of carbon along with other elements such as hydrogen, sulphur, oxygen, and nitrogen. Coal is mostly used for power generation and metallurgy. ​
• Higher quality coal produces less smoke, burns longer, and provides more energy than lower quality coal.

Major varieties of coal:

1. Anthracite- It is the best quality coal. It contains about 80 to 90 percent carbon. It is hard coal. In India, it is mainly found in the district of Reasi in the state of Jammu and Kashmir.
2. Bituminous- It is the most widely available coal in India. It is of medium quality. It contains about 40 to 75 percent carbon. In India, much of the coal comes under this category.
3. Lignite- It is of low quality. It is brown in colour. It contains about 30 to 40 percent coal.
4. Peat- It is the middle stage in the process of coal formation. It contains less than 40 percent carbon. It has more impurities. The parts of the wood are remarkably present in it.

Nimish: Uttar Pradesh Cream Pudding is a simple and luscious cream dessert from the Awadhi cuisine of Uttar Pradesh, located in North India.

Additional Information

Mishti Doi (Bengal):

Milk is cooked with some caramelized sugar, cooled, and set into pots for preparing sweet yogurt

Puran Poli (Maharastra):

A wholewheat bread stuffed with split yellow peas cooked with sugar and cardamom…popularly prepared on Holi.

Bebinca (Goa):

A traditional, rich dessert, bebinca is a must-have at any celebration in Goa, India. The multi-layered cake is made up of thin layers of a coconut-flavored batter separated by melted ghee (clarified butter)

Disadvantages of boiling include loss of soluble vitamins in the water.

Key PointsAdvantages of boiling:

• Older, tougher joints of meat can be made palatable and digestible
• Appropriate for large-scale cooker
• Economic on fuel
• Nutritious, well-flavored stock is produced
• Labor-saving requires little attention
• Safe and simple
• Maximum color and nutritive value are retained with green vegetables – but the boiling time must be kept to the minimum.

Disadvantages of boiling:

• Foods can look unattractive
• It can be slow
• Loss of soluble vitamins in the water

Additional InformationBoiling: Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point.

Food is boiled in two ways:

• food is placed into the boiling liquid, reboiled, then the heat is reduced, so that the liquid boils gently – simmering.
• food is covered with cold liquid, brought to a boil, then the heat is reduced so that the food simmers.

Examples of foods that might be cooked by boiling:

• Stocks (beef, mutton, chicken, fish)
• Sauces (brown, white, curry)
• Glazes (fish, meat)
• Soup (tomato, lentil)
• Farinaceous (pasta)
• Fish (cod, salmon)
• Meat (beef, leg of mutton)
• Vegetables (carrots, cabbage, potatoes).

Detect Adulteration with Rapid Test (DART) booklet is a compilation of common quick tests for detection of food adulterants at households by the citizens themselves so as to induce awareness among the consumers about food safety.

Key Points

Detect Adulteration with Rapid Test (DART) book:

• DART covers more than 50 tests that can be performed easily at households with the help of water and simple solutions like tincture of iodine for food products like Milk & Milk Products, Oils & Fats, Sugar & Confectionary, Food Grains & its products, Spices & Condiments, etc.
• These tests also include sensory evaluation tests for establishing authentication of food products.
• DART depicts the differences between pure and adulterated food products through pictorial representations.

Additional Information

The Pink Book: Your Guide for Safe and Nutritious Food at Home.

• This book has been developed especially for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious.
• The book has nine sections namely, buying food, storing food, preparing and cooking food, serving food, eating healthy food, managing leftover food, packaging food, maintaining hygiene & sanitation in the kitchen, and managing waste.
• It provides useful tips, do's and don’ts, methods, and practices that are recommended for Indian kitchens.

The Orange Book:

• 'Safe and Nutritious Food at Workplace' is a nationwide campaign to help people eat safely and eat right while at work.
• With the rising incidence of diet-related diseases, we need to be more conscious and mindful of our diets.
• This initiative, therefore, educates people on safe and healthy diets. Further, the campaign would help to develop an overall ecosystem for safe and nutritious food in workplaces.
• The key resource book for this campaign is the 'Orange Book­Your Guide for Safe and Nutritious Food at the Workplace'.​

The Yellow Book:

• ‘The Yellow Book’ is an interactive and illustrative, easy-to-understand guide that becomes an important tool for parents, teachers & students.
• This book serves as a ready reckoner that includes material for classroom narrative lectures as well as laboratory practicum or exercises.

Industrial canteens are operated as a facility to staff in large factories.

Key Points
Industrial canteens:

• Operated as a facility to staff in large factories or similar.
• Food of a high standard but managements working to tight budgets.
• Food cost is usually subsidized consequently staff pay minimal prices.

Additional Information
Night Club:

• Usually situated only in the larger cities and offering high-class entertainment with food.

​Airline catering:

• A big business operation, serving good quality food in difficult unlimited service areas.
• Competition is tough in this sector to maintain high standards.

Five-star hotels:

• These usually have several restaurants, grill rooms, ethnic (Indian, Chinese, Italian, etc. among the most popular), European and coffee shops are included.
• Service in these hotels is usually attentive and entertainment is nearly always available.
• Prices in these establishments tend to be high.

Broiling is a dry heat method.

Key PointsBroiling:

• To broil means to cook by radiant heat from above.
• Broiling is a rapid high heat cooking method that is usually used only for tender meats, poultry, fish, and a few vegetable items.
• A low-intensity broiler is called a salamander and is used for browning the top of dishes and providing some melting before the service.

Additional InformationBoiling:

• To boil means to cook in a liquid that is bubbling rapidly and is greatly agitated.
• Water boils at 100° C at sea level.
• No matter how high the burner is turned, the temperature of the liquid will go no higher.
• Boiling is generally reserved for vegetables and certain starch products.
• The high temperature would cause protein foods to toughen (meats and fish) and the rapid bubbling would break up delicate products.

Steaming:

• To steam is to cook foods by exposing them directly to steam.
• Steaming also refers to cooking an item tightly wrapped or in a covered pan, so that it cooks in the steam formed by its moisture.
• Steam at normal pressure is 100° C, the same as boiling water.
• However, it carries much more heat than boiling water and cooks very rapidly.
• A pressure steamer is a pressure cooker that holds steam under pressure.
• The temperature of the steam then goes higher than 100° C.

Poaching:

• To poach means to cook in a liquid, usually a small amount that is hot, but not bubbling.
• Temperature is about 160-180° C.
• Poaching is used to cook delicate foods such as fish and eggs.
• It is also used to partially cook a variety of meats to get rid of odors and undesirable flavors which can be eliminated by poaching and which will firm up the product before the actual cooking.

• The percentage moisture in fossil fuels should be low as high moisture reduces its calorific value and hence, its efficiency.
• Peat contains the highest amount of moisture and that is why it has the least calorific value.
• In the Anthracite coal, the moisture content is very little and that is why it is highly efficient.

Cryogenic liquids

• Cryogenic liquids are liquefied gases that are kept in their liquid state at very low temperatures.
• The word "cryogenic" means "producing, or related to, low temperatures," and all cryogenic liquids are extremely cold.
• Cryogenic liquids have boiling points below -150°C (- 238°F)
• All cryogenic liquids are gases at normal temperatures and pressures.
• These gases must be cooled below room temperature before an increase in pressure can liquefy them.
• Different cryogens become liquids under different conditions of temperature and pressure, but all have two properties in common: they are extremely cold, and small amounts of liquid can expand into very large volumes of gas.

Each cryogenic liquid has its own specific properties but most cryogenic liquids can be placed into one of three groups:

• Inert Gases: Inert gases do not react chemically to any great extent. They do not burn or support combustion. Examples of this group are nitrogen, helium, neon, argon and krypton.
• Flammable Gases: Some cryogenic liquids produce a gas that can burn in air. The most common examples are hydrogen, methane and liquefied natural gas.
• Oxygen: Many materials considered as non-combustible can burn in the presence of liquid oxygen. Organic materials can react explosively with liquid oxygen. The hazards and handling precautions of liquid oxygen must therefore be considered separately from other cryogenic liquids.

The correct answer is Both 1 and 2.

Key Points

• Coal is also used for producing products like coal gas (a mixture of methane, hydrogen, and carbon monoxide), ammonical liquor, coal tar, and coke.
  • Coal gas is formed by the destructive distillation of coal.
  • Before natural gas was popular, coal gas was the primary source of gaseous fuel in the United States and the United Kingdom.
  • Hence statement 1 is correct.
• Coke is essentially the solid residue that remains after certain types of bituminous coals are heated to a high temperature in the absence of air- a destructive distillation process (by which coal gas is produced).
  • It is a grey, hard, and porous fuel with high carbon content and few impurities with minor amounts of hydrogen, nitrogen, sulfur, and oxygen.
  • It burns without giving any smoke and has a high calorific value (defined as heat produced per gram of coal).
  • It is used as major fuel in many industries.
  • Hence statement 2 is correct.

​Additional Information

• Coal is the most important and abundant fossil fuel in India.
  • It accounts for 55% of the country's energy needs.
  • The country's industrial heritage was built upon indigenous coal.
  • The most significant uses of coal are in electricity generation, steel production, cement manufacturing, and liquid fuel.
  • Steam coal - also known as thermal coal - is mainly used in power generation.
• The following are the uses of coal gas:
  • Used in lighting.
  • Used for heating.
  • Used for cooking.

Coarse and open texture: in this one can see uneven and large holes due to the excessive addition of raising agent.

Additional Information

The following are the incorrect textures that spoil a dish and should be avoided.

1. Hard texture: the air enclosed has been driven off, maybe due to the addition of more liquid than required, or has not been mixed properly. The low temperature of the oven also spoils the texture.
2. Soggy texture: this occurs due to the presence of too much moisture.
3. Lumpy texture: this is caused due to the improper mixing of solids and liquids at the same temperature. This texture may occur in sauces, gnocchi, suji halwa, etc.

Food is cooked in its own juices, so its flavor is retained is one of the advantage of microwave cooking.

Key PointsMicrowave cooking:

Definition: Microwave cookery is cooking or reheating food using electromagnetic waves in a microwave oven powered by electricity. Microwaves activate the water molecules or particles of food, causing heat by friction which cooks or reheats the food.

Advantages:

• Very fast method of cooking
• Fast method of defrosting
• Economical on electricity and labour
• Food is cooked in its own juices, so its flavour is retained
• Minimises food shrinkage and drying-out

Disadvantages:

• Not suitable for all foods
• Limited space
• Can only penetrate 5 cm into food (from all sides)

Examples of foods which might be cooked by microwave:

• Farinaceous (pasta) -
• Fish (trout, salmon) -
• Vegetables (potatoes) -
• Pre-cooked meals

Option 2 is correct, i.e. Anthracite.
Anthracite is a type of coal that has the highest carbon content.

• Anthracite: 87-96%
• Bituminous: 45-86%
• Lignite: 25-35%

Extra information:​

• The most common volatile matter in coal is water, carbon dioxide, and sulfur dioxide.
• Volatile matter is directly related to coal rank; as coal rank increases, volatile matter content decreases.
• Peat has the highest volatile matter.

Plat du jour:

Plat du jour means plate of the day. It is also used in operations as an adjunct to the regular menu.

• Only one special dish is promoted under plat du jour, whereas a set of dishes is offered in carte du jour.
• Smaller establishments for economic reasons may offer this type of menu in combination with either a la carte or table d’hôte for a number of weeks to take the advantage of the seasonal availability of any food.

Additional Information

CARTE DU JOUR:
Carte du jour or the menu of the day is mostly used in operations as an adjunct to the regular menu, whether an a ‘la carte or table d’hôte.

It has the following characteristics:

• It offers a different choice to the regular customer.
• It features a special cuisine, testing the market for future menus.
• It features and tests a particular selling price range.
• It takes advantage of seasonal availability

These are rotating generally used for institutional and volume catering such as in hospitals, educational institutions, and industrial operations.

• Cyclic menus are designed for a specific period. The average cycle with most institutions is a week or a month and then the whole menu is repeated back.
• Since cyclic menus are repeated the menu structure and the choice of dishes must be carefully selected.
• Careful attention to nutritional balance and the season of the year should be observed in these types of menus.

The term table d’hôte means ‘table of the host’. It is normally offered at a set price for a set number of dishes. It has the following characteristics.

• The menu has a fixed number of courses.
• There is a limited choice within each course.
• The selling price of the menu is fixed.
• The dishes provided will be ready at a set time.

Shellfish are harder to digest.

Key Points

Shellfish:

shrimp, scallops, mussels, and oysters, among others. Shellfish are categorized either as "crustaceans" (shrimp) or "mollusks" (oysters). Commonly, bottom feeders, shellfish are harder to digest than either white or oily fish.

Additional Information

White fish:

cod, plaice, sole, and haddock, among others. These fish have translucent skin that turns an opalescent white when being cooked. Usually battered and deep-fried, they form the basis of the classic English fish and chips.

Oily fish:

salmon, trout, and sardines, among others. Oily fish are oilier than other varieties but contain good oils (omega 3 fatty acids). They are often grilled, baked, or steamed

Leavening agents in baking is not To make the product heavy.

Key Points

Leavening Agent:

• Leavening agents are used in baking primarily to create gas that expands the dough or batter, making the final product light and fluffy.
• This rising action makes the product light and airy, not heavy.
• Such agents include air, steam, yeast, baking powder, and baking soda.

The cost of food varies according to the quantity of the activity. It is called variable cost.

Key Points

Variable Cost:

• A variable cost is an expense that changes in proportion to production output or sales.
• When production or sales increase, variable costs increase; when production or sales decrease, variable costs decrease.
• Variable costs stand in contrast to fixed costs, which do not change in proportion to production or sales volume.

The correct answer is Food Safety and Standards Authority of India

Key Points

• The Food Safety and Standards Authority has issued regulations that required food companies selling organic produce to get certified with one of the two authorities - the National Program for Organic Production or the Participatory Guarantee System for India.
• Companies could also get a voluntary logo from the FSSAI.
• FSSAI is an autonomous body established under the Ministry of Health & Family Welfare.

Additional Information

• Founded- August 2011
• Headquarters - New Delhi
• Chief Executive Officer- Ganji Kamala V. Rao
• Chairperson - Rajesh Bhushan

The transfer of bacteria from a contaminated source to uncontaminated (clean) food is called cross-contamination.

Key Points

Cross-contamination occurs when food that does not contain an allergen comes into contact with a food that does.

There are some points to remember while handling food allergen by a food handler, and should be strictly adhered to:

• The raw materials having food allergens like wheat, soybean, peanuts, etc should be stored separately from other ingredients and well covered.
• The raw materials having food allergens should be labeled properly for easy identification.
• If working on the same equipment, prepare foods that contain known allergens after all other products have been produced and follow the sequence as directed.
• Washing hands thoroughly after handling known food allergen.
• The packaging labeling of such food products shall carry a declaration regarding the presence of any food allergen in their food product so that consumers can make an informed choice.
• Knowingly selling a product with an undeclared allergen can be interpreted as a criminal offense in case of illness or fraud.​

The best-known fish stew, made by using a variety of ocean fish and shell fish, flavored with saffron, is called Bouillabaisse.

Key Points

• Bouillabaisse is a seafood soup made with various kinds of cooked fish, shellfish, and vegetables flavored with a variety of herbs and spices like garlic, orange peel, basil, bay leaf, fennel, and saffron.
• In a traditional bouillabaisse, there are at least three kinds of fish used typically the scorpionfish (rascasse), sea robin (Grondin), and European conger (conger), and can also include other fishes like the gilt-heat bream, turbot, monkfish, mullet, or silver hake. Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish.

Additional InformationMatelote:

Matelote is a popular French fish stew made with freshwater fish such as eel, salmon, and carp, a fish stock broth, and the best red or white wines.

Chowder:

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuits, or a roux. Variations of chowder can be seafood or vegetable.

Fish en papillote:

Fish en papillote is a French dish consisting of fish cooked in a paper package/pouch with aromatics, vegetables and most often liquid such as wine or stock. “Papillote” means paper in French.