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Free Practice Questions for CHSE Odisha Vocational CRM

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Exam Review

Key Facts: CHSE Odisha Vocational CRM Exam

40 + 60

Common theory + practical marks per CRM trade paper (Papers I–IV)

CHSE Odisha Vocational Courses scheme (Part-1-3)

~2 hours

Typical duration of a 40-mark vocational trade theory sitting (confirm timetable)

CHSE Odisha AHSE programme patterns

Year-2 Council

Second Year trade papers commonly form the Council AHSE CRM assessment focus

CHSE Odisha Higher Secondary Vocational examination structure

Part-1-3

CRM listed under Vocational Courses Part III Home Science area catalog

CHSE Odisha Part-1-3 PDF

100 MCQs

This free local English study bank size (not official pure-MCQ total)

OpenExamPrep practice bank

CHSE Odisha Vocational CRM is a +2 trade with heavy practical weight (commonly 40 theory + 60 practical per paper across Papers I–IV), covering cooking, kitchen brigade, F&B service, menus, commodities, regional cuisine, beverages and food-safety awareness—not a pure MCQ board paper. This free 2026 bank is an English MCQ study adaptation for theory fluency only.

Sample CHSE Odisha Vocational CRM Practice Questions

Try these sample questions to review concepts for the CHSE Odisha Vocational CRM exam. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1In CHSE Odisha Vocational CRM cooking theory, the primary objective of cooking food is to:
A.Make food safe, digestible, and more palatable while developing flavour and appearance
B.Only increase raw food weight without changing texture
C.Replace all nutrients with pure sugar
D.Eliminate the need for any kitchen hygiene
Explanation: Cooking aims to improve safety, digestibility, flavour, texture and presentation.
2Moist-heat cooking methods typically include which set?
A.Roasting, baking and grilling only
B.Boiling, poaching, steaming and stewing
C.Deep-frying only in pure fat
D.Smoking over dry wood only
Explanation: Moist heat uses water or steam. Roast, bake, grill and pure fat frying are dry-heat methods.
3Which cooking method is classified as dry heat?
A.Poaching
B.Steaming
C.Roasting
D.Boiling
Explanation: Roasting uses dry hot air. Poaching, steaming and boiling are moist-heat methods.
4Vegetables are commonly classified for cookery as:
A.Only red and blue vegetables
B.Only frozen and canned with no fresh class
C.Only sweet and salty vegetables
D.Roots, tubers, bulbs, leaves, fruits, flowers, stems and seeds (botanical/culinary groups)
Explanation: Culinary classification uses edible-part groups such as roots, tubers, bulbs, leafy greens, fruit-vegetables, flowers, stems and seeds.
5Prolonged boiling of green leafy vegetables often causes:
A.Loss of water-soluble vitamins and dulling of bright green colour if overcooked
B.Increase of all vitamins beyond raw levels always
C.Conversion of leaves into pure protein cakes
D.Elimination of all fibre completely without residue
Explanation: Overcooking leaches water-soluble vitamins and can dull green colour.
6A stock in professional cookery is best defined as:
A.A pure sugar syrup for candy only
B.A flavourful liquid made by simmering bones, vegetables and aromatics, then strained
C.Raw unwashed meat held at room temperature
D.A dry spice powder blend only
Explanation: Stock is a strained simmered liquid used as a base for soups and sauces.
7White stock is typically associated with:
A.Heavily caramelised bones only for deep brown colour always
B.Only pure chocolate melted in water
C.Unbrowned bones and vegetables simmered for a pale, clear base
D.Cold soft drinks served as soup
Explanation: White stock uses unroasted bones/vegetables; brown stock starts with roasted bones.
8The five classic French mother sauces traditionally include:
A.Ketchup, jar mayonnaise only, chutney, pickle and jam
B.Only melted butter with salt
C.Only pure water thickened with sand
D.Béchamel, Velouté, Espagnole, Tomato and Hollandaise
Explanation: Classic mother sauces: béchamel, velouté, espagnole, tomato and hollandaise.
9Béchamel sauce is classically a:
A.White sauce of milk thickened with a white roux
B.Brown sauce based on brown stock and tomato only
C.Emulsion of egg yolk and oil only like mayonnaise
D.Clear consommé served ice-cold
Explanation: Béchamel = milk + white roux.
10Soups in cookery are commonly classified into groups such as:
A.Only desserts and ice creams
B.Thin/clear soups, thick soups, cold soups and speciality/national soups
C.Only dry snack powders
D.Only alcoholic spirits
Explanation: Standard soup classes cover clear, thick, cold and speciality types.

About the CHSE Odisha Vocational CRM Exam

Odisha CHSE Higher Secondary Vocational Catering and Restaurant Management (CRM) is a +2 Home Science-area trade for kitchen and restaurant enterprise skills. Core themes include cooking methods and foundations (stocks, sauces, soups, eggs, fish, cereals, pulses); kitchen brigade organisation; catering establishment types and waiter attributes; restaurant equipment and table service styles; menu planning; food commodities, storage and salads; regional Indian cuisine; bakery and Chinese basics; non-alcoholic and alcoholic beverages with responsible-use awareness; bar, banquet, buffet and outdoor catering operations including KOT; plus applied hygiene, food-safety awareness (including HACCP concepts and FSSAI literacy) and cost-control basics. Assessment is typically theory-plus-practical (commonly 40+60 marks per trade paper across Papers I–IV). This free local bank provides English four-option MCQs for concept and procedure revision; pair it with kitchen production practicals, F&B service drills, written short answers and official CHSE materials via chseodisha.nic.in. It does not replace required practical or skill assessment.

Exam sponsor: Council of Higher Secondary Education, Odisha (CHSE Odisha). The requirements and fees below concern the certification or admission exam, separate from our free practice resources.

Assessment

CHSE Odisha Higher Secondary Vocational Catering and Restaurant Management (CRM) is a Home Science-area trade under CHSE Vocational Courses (Part-1-3). First Year: Paper I Cooking and Paper II Food and Beverage Service (each commonly 40 theory + 60 practical). Second Year: Paper III Food Preparation and Paper IV Food and Beverage Service (same 40+60 pattern), with Council AHSE typically examining Second Year trade papers. Theory spans cooking methods; stocks, sauces and soups; eggs, fish, cereals and pulses; kitchen brigade; catering industry and waiter attributes; restaurant equipment; service styles and covers; menus; food commodities and salads; regional Indian cuisine; bakery and Chinese cooking; beverages; bar, banquet, buffet, outdoor catering, KOT, breakfast and high tea. Official assessment mixes written theory with substantial kitchen and restaurant practical skill evidence. This free bank is an English-language MCQ study adaptation—not a full practical or long-answer simulation. Confirm current syllabus and circulars on chseodisha.nic.in.

Time Limit

As notified (40-mark vocational trade theory commonly ~2 hours; practical scheduled separately, often ~3 hours)

Passing Score

~30% minimum in subject components (e.g. ~12/40 theory and ~18/60 practical where that split applies); confirm current AHSE circular

Exam / Certification Fees

Included in the CHSE Odisha AHSE examination fee for the session (collected through the affiliated vocational institution; no separate public per-trade marketplace fee for all categories).

Exam sponsor website

Fees, eligibility, and exam policies can change. Confirm them with the exam sponsor before applying or paying.

Our practice resources: topics covered

We aim to reflect publicly available exam outlines and topic information in our study resources. Coverage, format, and difficulty may differ from the actual exam, and we cannot guarantee that every detail is accurate or current. Confirm exam requirements, fees, and policies with the official exam sponsor.

~5% of this local bank

Cooking Methods & Vegetables

Objectives, moist/dry heat, vegetable classes and cooking changes.

~6% of this local bank

Stocks, Sauces & Soups

Stocks, mother sauces, soup types and consommé.

~6% of this local bank

Eggs, Fish, Cereals & Pulses

Selection, uses, fish quality and cereal/pulse roles.

~7% of this local bank

Kitchen Brigade & Terms

Brigade roles, poach and mise en place.

~2% of this local bank

Catering Industry

Establishment types and waiter attributes.

~5% of this local bank

Restaurant Equipment

Crockery, cutlery, glassware, linen and cleaning.

~17% of this local bank

Service Styles & Guest Care

Covers, English/French/American/gueridon/buffet/banquet service and recovery.

~3% of this local bank

Menu Planning

Classical sequence, à la carte and table d’hôte.

~7% of this local bank

Commodities & Storage

Perishables, FIFO, cold/dry store, salads.

~10% of this local bank

Cuisine, Bakery & Chinese

Regional Indian, bakery faults, Chinese techniques.

~15% of this local bank

Beverages & Functions

Tea/coffee/beer/wine, bar, buffet, outdoor, breakfast, high tea.

~17% of this local bank

Hygiene, Safety & Cost

HACCP/FSSAI awareness, allergens, fire safety, KOT and portions.

Preparing for the CHSE Odisha Vocational CRM Exam

What You Need to Know

  • Passing score: ~30% minimum in subject components (e.g. ~12/40 theory and ~18/60 practical where that split applies); confirm current AHSE circular
  • Assessment: CHSE Odisha Higher Secondary Vocational Catering and Restaurant Management (CRM) is a Home Science-area trade under CHSE Vocational Courses (Part-1-3). First Year: Paper I Cooking and Paper II Food and Beverage Service (each commonly 40 theory + 60 practical). Second Year: Paper III Food Preparation and Paper IV Food and Beverage Service (same 40+60 pattern), with Council AHSE typically examining Second Year trade papers. Theory spans cooking methods; stocks, sauces and soups; eggs, fish, cereals and pulses; kitchen brigade; catering industry and waiter attributes; restaurant equipment; service styles and covers; menus; food commodities and salads; regional Indian cuisine; bakery and Chinese cooking; beverages; bar, banquet, buffet, outdoor catering, KOT, breakfast and high tea. Official assessment mixes written theory with substantial kitchen and restaurant practical skill evidence. This free bank is an English-language MCQ study adaptation—not a full practical or long-answer simulation. Confirm current syllabus and circulars on chseodisha.nic.in.
  • Time limit: As notified (40-mark vocational trade theory commonly ~2 hours; practical scheduled separately, often ~3 hours)
  • Exam / certification fees: Included in the CHSE Odisha AHSE examination fee for the session (collected through the affiliated vocational institution; no separate public per-trade marketplace fee for all categories). Official sources

Using Our Practice Resources

  • Work through all 100 available questions
  • Review every answer and explanation
  • Track weak areas and revisit them
  • Use our AI tutor for tough concepts

CHSE Odisha Vocational CRM: Suggested Study Strategy

1Map dual papers each year: Cooking/Food Preparation vs Food & Beverage Service (40 theory + 60 practical each).
2Drill mother sauces, stock types and soup classes with one example garnish or derivative each.
3Memorise kitchen brigade stations (chef de cuisine, sous, saucier, garde manger, pâtissier) and service styles (English, French, American, gueridon, cafeteria, buffet, banquet, fast food).
4Contrast à la carte vs table d’hôte and outline French classical course order for short answers.
5Link perishable vs non-perishable storage to FIFO, refrigeration separation and dry-store pest control.
6Build a one-page beverage chart: non-alcoholic groups; fermented vs distilled alcohol; tea/coffee/beer/wine service cautions.
7Practise hygiene scenarios: personal hygiene, cross-contamination, danger zone, HACCP CCP examples and FSSAI awareness without inventing unstated board rules.
8Keep practical journals complete (menus, drawings, service sequences); use Part-1-3 CRM units and current circulars on chseodisha.nic.in.

Frequently Asked Questions

How is CHSE Odisha Vocational Catering and Restaurant Management (CRM) officially examined?

CRM is a CHSE Odisha Higher Secondary Vocational Home Science-area trade (code CRM). Under the Part-1-3 Vocational Courses scheme, each trade paper commonly carries Theory 40 marks and Practical 60 marks (Papers I–II in First Year: Cooking and Food & Beverage Service; Papers III–IV in Second Year: Food Preparation and Food & Beverage Service). Council AHSE typically assesses Second Year trade papers. Theory mixes objective and short/long items; practicals test kitchen production and restaurant service skills, identification, layouts and records. Confirm the year’s timetable and circulars on chseodisha.nic.in.

Is this practice bank the same format as the official CHSE CRM paper?

No. Official assessment is theory-plus-practical with substantial skill evidence. This bank is a free English-language multiple-choice study adaptation for concept revision—not an official blueprint replica and not a substitute for kitchen/restaurant practicals, viva or occupational skill requirements.

What topics does CRM theory cover?

Core units include cooking objectives and methods; stocks, sauces and soups; eggs, fish, cereals and pulses; culinary terms and kitchen brigade; catering industry types and waiter attributes; restaurant equipment; service styles, covers and guest service; menus; food commodities, storage and salads; regional Indian cuisine; bakery and Chinese cooking; non-alcoholic and alcoholic beverages (with ill-effects awareness); bar, banquet, buffet, outdoor catering, KOT, breakfast and high tea—per CHSE Part-1-3 Catering & Restaurant Management syllabus. Applied hygiene, HACCP concepts, FSSAI awareness and cost-control literacy support safe practice.

What is the pass mark?

CHSE vocational trade subjects commonly require about 30% minimum in applicable theory and practical components (for example about 12 out of 40 theory and 18 out of 60 practical where that split applies). Confirm the current AHSE notification on chseodisha.nic.in.

What does the exam cost?

Examination charges are included in the CHSE Odisha AHSE / Higher Secondary fee structure notified for the session and collected through the affiliated vocational institution—no separate public per-trade marketplace fee for all candidate categories.

Does the bank replace kitchen and restaurant practicals?

No. CRM practicals (menus, vegetable cuts, equipment drawings, table laying, napkin folds, order taking, beverage service, banquet/buffet layouts and journals) are a major part of official assessment. Use this bank only for theory concept fluency alongside hands-on practice.