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100+ Free Maharashtra SSC Cookery Divyang Practice Questions
Maharashtra Secondary School Certificate (SSC / Class 10) Cookery — MSBSHSE Divyang / Work Education subject (commonly code L7; confirm hall ticket) practice questions are available now; exam metadata is being verified.
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Sample Maharashtra SSC Cookery Divyang Practice Questions
Try these sample questions to test your Maharashtra SSC Cookery Divyang exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.
1What is the first step you should take before handling food in the kitchen?
A.Wash hands thoroughly with soap and clean water
B.Taste the raw ingredients
C.Wipe hands only on your apron
D.Rinse hands in used dishwater
Explanation: Clean hands reduce the transfer of germs to food. Soap and clean water remove dirt and microbes far better than wiping on cloth or using dirty water.
2Why should long hair be tied back or covered while cooking?
A.To keep the cook warmer
B.To prevent hair from falling into food
C.To make the stove burn hotter
D.To replace washing utensils
Explanation: Hair can fall into food and carry dust or microbes. Tying hair back or using a clean cap/net protects food hygiene and professional appearance.
3Clean chopping boards and knives after cutting raw chicken should be:
A.Left wet on the floor to dry
B.Washed with hot soapy water, rinsed, and dried before other use
C.Wiped only with a dry cloth
D.Used immediately for salad without cleaning
Explanation: Raw chicken can carry harmful bacteria. Hot soapy washing, rinsing, and drying removes residue and reduces cross-contamination before the tools touch ready-to-eat food.
4Which storage practice is safest for leftover cooked rice?
A.Leave it open on the table overnight
B.Cool promptly and refrigerate in a clean covered container
C.Keep it next to the stove for hours so it stays warm
D.Mix it with fresh raw meat juices before storing
Explanation: Cooked rice can support bacterial growth if left warm for long periods. Cool leftovers reasonably quickly, cover them, and refrigerate to slow spoilage.
5Boiling as a cooking method mainly uses:
A.Very hot dry air only
B.Direct contact with an open coal flame only
C.Freezing until solid
D.Cooking food in bubbling liquid, usually water
Explanation: Boiling cooks food in liquid at about boiling temperature, such as water or broth, with visible bubbles.
6Steaming food is useful because it:
A.Always deep-fries the food in oil
B.Cooks with moist heat and often retains more nutrients than long boiling
C.Requires no heat at all
D.Burns the outer layer only
Explanation: Steaming cooks with hot vapour. Food is not submerged, so water-soluble vitamins and texture are often better preserved than with long boiling.
7Carbohydrates in the diet mainly provide:
A.Only pure table salt
B.Iron for blood as their only role
C.Energy for daily activity
D.No nutritional role at all
Explanation: Rice, roti, bread, potato, and similar foods supply carbohydrates that the body uses as a primary energy source.
8Drinking enough clean water during the day mainly helps:
A.Replace all need for food
B.Support body functions and prevent dehydration
C.Make knives sharper
D.Sterilise the kitchen automatically
Explanation: Water supports digestion, temperature control, and many body processes. Adequate clean water prevents dehydration.
9When reading a simple recipe, what should you check first?
A.Only the garnish colour
B.Ingredients list, quantities, and method steps before starting
C.Whether the plate is expensive
D.How many people are sitting far from the kitchen
Explanation: Reading the full recipe first prevents missing ingredients, wrong measures, or skipped steps that spoil the dish.
10A safe way to hold a kitchen knife while cutting is to:
A.Hold the blade and cut with the handle
B.Grip the handle firmly and keep fingers clear of the blade path
C.Wave the knife while talking to friends
D.Cut toward your body quickly
Explanation: A firm handle grip and controlled cutting with fingers curled away from the blade reduce cuts.
About the Maharashtra SSC Cookery Divyang Practice Questions
Verified exam format metadata for Maharashtra Secondary School Certificate (SSC / Class 10) Cookery — MSBSHSE Divyang / Work Education subject (commonly code L7; confirm hall ticket) is pending. The practice questions above remain available while official exam length, timing, passing score, fee, and administrator details are reviewed.