EASTERN MEDITERRANEAN UNIVERSITY
ISTANBUL GASTRONOMY CENTRE
Instructions to Students:
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Exam Rules and Regulations:
Follow all instructions provided by the exam proctors or supervisors.
Maintain silence during the exam. Avoid talking or disturbing other candidates.
Switch off or silence all electronic devices, including mobile phones and
smartwatches.
Only use the materials and resources permitted for the specific exam.
Avoid any form of cheating. Violations will lead to disqualification.
Raise your hand if you have any questions or need assistance during the exam.
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SECTION I:
Instruction: Read the questions carefully and choose the correct answer for each
question.
1.___________ the meat with some herbs
and spices.
A. Season
B. Squeeze
C. Steam
D. Shake
2. What is the name of the following?
A. Marjoram
B. Fennel
C. Shallots
D. Radish
14. What is the name of the following?
A. Sizzling platter
B. Drizzing platter
C. Freezing platter
D. Grizzling platter
3._____________ some fresh orange for
the cocktail and pour into cocktail shaker.
A. Strain
B. Serve
C. Chill
D. Squeeze
A. Leek
B. Chives
C. Okra
4. What is the name of the following
D. Ginger
vegetable?
5. What is the name of the following
vegetable?
[Link] adjective best describes this photo?
A. Asparagus a) Stinking
B. Purslane b) Greasy
C. Celery c) Sour
D. Cardamom d) Hot
6. What does it mean to ‘braise’?
10. What fruit is this in te picture below?
A. Microwave
B. Grill
C. Cook food in a small amount of liquid
in a closed container.
D. Roast
7.___________ coconut on chocolate cake.
A. Season
B. Sprinkle
C. Steam
D. Drain A. Pomegranate
B. Pomelo
8. _______is used to strain spaghetti. C. Pineapple
D. Plum
A. Coaster
B. Demitasse
C. Colander
D. Tong
SECTION II: VOCABULARY
You should spend no more than 20 minutes on this part.
TASK A: Categorizing (1,25 points each, 25 points total)
Instructions: Put the words into the correct groups. There are four examples.
Blueberry leek date food-processor asparagus pear
flatware mincer poach strawberry steam celery radish
Tongs placemat stew okra Fig simmer flambé
Fruits Vegetables Ways of Kitchen
Preparing&Cooking Utensils/equipment
Food
Ex. Papaya Ex. Lettuce Ex. Bake Ex. Teapot
1._____blueberry___ 1.____leek_______ 1._______poach_______ 1. food-processor__
2._______date________ 2.__asparagus_____ 2.______steam________ 2._____flatware___
3.________pear_____ 3._____celery________ 3.______stew________ 3.____mincer_______
_
4._____strawberry_______ 4._____simmer________ 4._______tongs______
__ 4.______radish_______ __
__ 5.____placemat______
5._______fig________ 5.______flambe_______ __
5.______okra_______
SECTION III: Identifying Pictures (5 points each, total 25 points)
Instructions: Write the name of the pictures below.
___grater_____________ _____scraper_______________
________ladle____________ ___whisk____________
___________napkin/tissue________