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100+ Free CHSE Odisha Vocational CRM Practice Questions

Council of Higher Secondary Education, Odisha (CHSE Odisha) Higher Secondary (+2) Vocational Catering and Restaurant Management (trade code CRM) practice questions are available now; exam metadata is being verified.

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2026 Statistics

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 test your CHSE Odisha Vocational CRM exam readiness. 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 Practice Questions

Verified exam format metadata for Council of Higher Secondary Education, Odisha (CHSE Odisha) Higher Secondary (+2) Vocational Catering and Restaurant Management (trade code CRM) is pending. The practice questions above remain available while official exam length, timing, passing score, fee, and administrator details are reviewed.