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IIIIIIIIIIIIIIIIIIIIIIII~ 1111 111111111.11 111111111111111111111III 1111111III lIal 11111111MKG-XX/TECHCIS/1 T/03
Write here Roll Number and Answer Sheet No.~~~~~~~
Answer Sh~t No./~~~Roll No. I 3ljSti'i iCfl
OBJECTIVE TYPE TIER-ONE EXAMINATIONCCf1RtidW:R-CR ~an~~~~~~~----------------------------~ : 200
Declaration by Invigilator :I Certify that I have checked that the Roll Number and the AnswerSheet Numberwritten by the Candidate on the question paper andthe OMR Sheet are correct and the Answer Sheet Number matchesthe Question Booklet Number exactly.
Declaration by Candidate:I undertakenot to employ any unfair means in this exam. I have checked the QuestionBooklet Number and the Answer Sheet Number and both are identical and have beencorrectly entered by me wherever indicated.
(01) ~~~~-tioititm 100 20-37
9. Use of Calculator/Palmtop/Laptop/Other Digital InstrumenV 9. ~ / ~ / ~ / 3f.<.:T ~ ~ / ~ /Mobile/Cell Phone/Pager is not allowed. itz11iR / ~ q:)[ ~ ~~I
10 Candidates found guilty of misconducVusing unfair means in the 10. W8JT -\1<8 if ~ ~ ~ ~ i\; ~ <ittft ~ ~ ~Examination Hall will be liable for appropriate penaVlegal action. ~ ~ /~ ~ i\; 1lliI mTr I
11. The manner in which different questions are to be answered has 11. ~ m i\; ~ ~ cfit fufu ~ ~ i\; ~ ~ w. ~been explained at the back of this Booklet, which you should if ~ ~ ~ t ~3lN ~ i\; ~ ~ it ~ nrrrrr.k: ~ ~ Iread carefully before actually answering the questions. "'"1'"1'6.."'"
12. No Rough Work is to be done on the Answer Sheet. 12. ~~q;rd~~~~~~ I
1. If the Roll No. is a 8 digit No., the candidate needs to circle as"00" as the first 2 digits in the first 2 columns of the Roll No.
2. OMR Answer Sheet is enclosed in this Booklet. You mustcomplete the details of Roll Number, Question Booklet No.,etc., on the Answer Sheet and Answer Sheet No. on the spaceprovided above in this Question Booklet, before you actuallystart answering the questions, failing which your Answer Sheetwill not be evaluated and you will be awarded 'ZERO' mark.
3. A machine will read the coded information in the OMR AnswerSheet. In case non/wrong bubbling of Roll Number etc., themachine shall reject such OMR answer sheet and hencesuch OMR answer sheet shall not be evaluated.
4. Please check all the pages of the Booklet carefully. In case ofany defect, please ask the Invigilator for replacement of theBooklet.
5. You must not tear off or remove any sheet from this Booklet.The Answer Sheet must be handed over to the Invigilatorbefore you leave the Examination Hall.
6. All questions are compulsory and carry equal marks.7. The paper carries negative markings. For each wrong
answer 0.25 mark will be deducted.8. This Booklet contains 200 questions in all comprising the
following Sections :
Sections Test ComponentsNo. of Page
Questions No.
(A) i) General Awareness 20 2-7ii) General Intelligence and
ReasoningAbility 20 8-11iii) Arithmetical and Numerical Ability 20 12 -15iv) Hindi Language and Comprehension 20 16-17v) EnglishLanguageand Comprehension 20 18 -19
(B) Posl Specific Subject- RelatedQuestions 100 20 -37
QUESTION BOOKLET NO
-1-
Go through instructions given in Page No. 40 (Back Cover Page)
MKG-XX/TECHCIS/1 T/03 I1111111 11m 11111I 11111111111 1111111111111111111 n 11111111111111111]111111
SECTION-Ai) General Awareness
1. When was National Consumers Day 4. "Vajra Prahar" a joint military exercise
observed every year? between which of the followingcountries ?
(A) India and USA(A) December, 24th
(B) India and UK(B) November, 3rd
(C) India and Japan
(C) September, 22nd (D) None of the above
(D) None of the above5. Where does the headquarter of the
2. Druzhba III a military exercise held Shanghai Cooperation is located?
between which of the following(A) Shanghai, China
countries?(B) Beijing, China
(A) India and Russia
(B) Russia and USA(C) New Delhi, India
(C). Russia and Pakistan (D) None of the above
(D) None of the above 6. Which type of climate prevails in India?
(A) Tropical monsoon type3. Montreal protocol is the multilateral
environmental agreement that regulates(B) Mediterranean type
which of the following? (C) Subtropical Humid type
(A) Substances that causes the green (D) None of the above
house effect 7. Every year "World Wetland Day" is
(B) Substances that causes the acid celebrated on
rain (A) a= February
(C) Substances that deplete the ozone (8) 2nd March
layer (C) za= April
(D) None of the above (D) None of the above
-2-
\l1Tl- 3ti) flltll;:(Of \i114ifil{l
1. SlRtq~~~"fucm~lf.ITlIT 4. "Cf9TWR:"~.~~<mlRYR1R9d-ij~~~~~~31T ?(A) 'lffi(f 3fu:~(8) 'lffi(f 3fu:~(C) 'lffi(f 3fu:~(0) "3<ffi-ij~~~
IIIIIIIIIII~I ~IIIIIIIIIIIIIIIIIII.IIIIIIIIIIIIIIIIIIIIIIIIIIIIIII~IIIIIIIII1111111111
(A) 24 fu:im:
(8) 3~
(C) 22~
2. ~1I1~~~~RYR1f{gd-ij~~<o
~~~~3TI?'"
(A) 'lffi(f 3fu:~
(8) ~3fu:~
(C) ~ 3fu: qlfct;WH
(0) "3<ffi-ij~~~
'R: '\ i ~ o+I-rT T ft .;3. lOjl~::<k1 51! ICfiI(1~G.1I<.j q;?Ojq(O ;?OJ~lOj$ildl
(8) ~~m3"i0lq~T~~
(C) ~~m~%fCfil~~~
(0) "3<ffi-ij~~~
-3-
MKG-XX/TECHCIS/1T/03
5. ~ Cfilcibi H Cfilt!&lI(1;?Oj Cfi61~ ~ ?
(A) ~,~
(8) ~,~
(C) ~~,~
(0) "3<ffi-ij~~~
6. ~ -ij~ )lCfi"Rcfil '51 (1q I~ >MTcft ~ ?
(A) 3MICfiR(if~ lOjHJtt )lCfi"R
(8) ~;?Oj~ IJI(j;?Oj)lCfi"R
(C) 34;IMICfiR:<Si~~)lCfi"R
(0) "3<ffi-ij ~ ~ ~
7. ~ "-mer ~"fucm" __Cf1TlRlm ~ ~ I
(A) 2~
(B) 2l1R
(C) 22~
(0) "3<ffi-ij ~ ~ ~
-5-
MKG-XX/TECHCIS/1 T/03 1111111" 11111 I111I11 111111 1111111111111 IIIII~IIII111111111111111111111
14. Who presides over the Chairman oUhe 18. How many members to be nominatedInterstate Council?
(A) Prime Ministerby the President for Rajyasabha, which
(8) President is envisaged in the Indian Constitution?
(C) Loksabha Speaker (A) 10 members(D) None of the above
(8) 12 members15. The playing time of the full version of
the National Anthem is approximately (C) 15 members
(A) 52 seconds(D) None of the above
(8) 50 seconds
(C) 48 seconds 19. The most of the part of India receives
(D) 20 seconds rain fall from
16. What is the acronym "PAN" stands (A) North-east monsoonfor, which is a 10 digit alpha-numeric
(8) South-west monsoonnumber allotted by the IT Departmentto tax payers?
(C) North-west monsoon(A) Permanent Account Number
(8) Permanent Accessible Number (D) None of the above
(C) Premium Account Number
(D) None of the above 20. "World Economic Outlook" report
17. Pradhan Mantri Jan-Aushadhi Yojana released by
is a flagship programme of CentralGovernment, comes under (A) WTO
(A) Ministry of Health and Family(8) IMFWelfare
(8) Ministry of Finance (C) FAO(C) Ministry of Chemicals and Fertilizers
(D) None of the above(D) None of the above
-6-
Imllllllllm~IIIIIallllllllllllllll.lllll~ 11111 m.III.IIIIII~IIIIIIIIIIIIIII.1I MKG-XX ITECHCIS/1 T/03..
14. ~ct(~ ~ctiT ~<:f&1~irctT~ ? 18. (ItSs;qfdW(I~~'m~~~~~
(A) >WH If;fi~m-r~~, ~fcfi ~~ii
(8) (ItSs;qd)CfimlTm~ ?
(C) ~i)Cfl~'m ~
(0) ~ii~~~ (A) 10~
15. (115<21H ~ ~ ~'83fl(OI ~ ~ ctiT~(8) 12~
~ ~I
(A) 52~ (C) 15~
(8) 50~(0) ~ii~~~
(C) 48~
(0) 20~ 19. ~~~~ii_~~-Mtl
16. ~ "PAN"CfiT~Cf<:rTt ~fcn(A) ~-~J4H~~ lIalPlcfi) fcJmrT W"Cfl( ~q)TW:rr
lTm~ 10~cfiI~~ltti~t? (8) Gf~-~ qH~
(A)~~~
(8) ~ Q\cru R1Gf<1~(C) ~-~~
(C) sflf?!;qq ~~ (0) ~ii~~~(0) ~ii-u~~
"~~qR¥;q"W:ni20.17. >WH If;fi ~ -~ ~ ~ mCflT(CfiT
~-tT~~1CflI4$f1J4~, ~RqR1f@ctii~~ ~
3lRfT~ ? (A) WTO
(A) ~ ~ '1ft:crn Cfl04101l45fI<1;q(8) IMF
(8) m l45f1<1;q
(C) mFR 3fR ~ l45fI<1;q (C) FAO
(0) ~ii~~~ (0) ~ii-u~~
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MKG-XX/TECHCIS/1 T/03 III~III 11mIIIII.IIIIIIII~IIIIIIIIIIIIIIIIIIIIIII.III 1111111m111111111111
ii) General Intelligence and Reasoning Ability
21. Find odd number out 1,5,14,30,51,55,91.(A) 30(C) 51
(B) 55(0) 91
For questions22 and 23 referto the data below:B BA@B=A+- A#B=A+--B
AB' A
AB BA&B=--B A/\B=A--+BA' A
22. (A r; B) + (A # B) =
(A) 2/(A # B)
(C) 2A
(B) A& B@BA
(0) A # B
23. If A = 3, B = 6, then A@B, A#B,
A&B are
(A) multiples of 3
(B) negative values
(C) positive values
(0) real values
24. If PALAM could be given the code 43.What code number can be given toSANTACRUZ?(A) 123(C) 120
(B) 85(0) 125
25. 6 children A, B, C, 0, E and Farestanding in a row. B is between F ando. E is between A and C, A does notstand next to right F or O. C does notstand next to o. F is between which ofthe following pairs of children?(A) B & E (B) B & C(C) B & 0 (0) B & A
-8-
26. In a family 'R' is married to 'M'. 'M' isa brother of 'K' who is 'Z's mother. 'R'has 3 children, 1 son and 2 daughterwith one daughter married. 'B' is thesister-in-law to '0'. 'A' is brother of 'C'.How is 'A' related to 'Z' ?(A) .cousin brother (B) cousin sister(C) aunty (0) uncle
27. The sum of the digits in a three digitnumber is 12. If the digits are reversedthe number is increased by 495 butreversing only of the ten's and unitdigits increases the number by 36. Thenumber is(A) 327(C) 237
(B) 372(0) 273
28. Here are some words translated froman artificial language.daftafoni means advisementimodafta means misadviseimolokti means misconductWhich word could mean 'statement' ?(A) kratafoni (B) kratadafta(C) loktifoni (0) daftaimo
29. A is B's brother. C is A's mother. 0 isC's father. F is A's son. How is F relatedto 0?(A) Son(B) Grandson(C) Grand-grandson(0) Grand-daughter
30. Find the missing number.1,2,6,7,21,22,66, ?,201(A) 69 (B) 68(C) 67 (0) 79
111111111111111111111111_111111111111101111111111111111111111111111111111111111111111111 MKG-XX/TECHCIS/1 T/03
21. ~~~I 1,5,14,30,51,55,91
(A) 30 (B) 55
(C) 51 (0) 91
w;r 22 3fn: 23 ~ Rtoi R1R9d ~ CliT~ Cfit IB B
A@B=A+-, A#B=A+--BAB . AAB BA&B=--B AAB=A--+BA' A
22. (A 1\ B) + (A # B) =(A) 2/(A # B) (B) A & B@B
A(C) 2A (0) A # B
23. ~A = 3, B = 6G1 A@B, A#B,
A& B~
(A) 3ifi~
(B) :;e;OII("l1CfllfR
(C) ~"'II("l1CfllfR
(0) ClIfd fClCfllfR
24. <lfuPALAMCliTCP:43t, <frSANTACRUZ
CfiTcp:~
(A) 123 (B) 85
(C) 120 (0) 125
25. 6~ A, B, C, 0, E 3fu: F1J.Cfi-qm-ij~ .~ I B, F 3fu: 0 ifi Gfrq -ij ~ I E, A 3fu: C
ifi~t A, Fmoifi~GRt~~ IC, D-a~~~1 F~~-ij~?
(A) B 3fu: E (8) B 3fu: c
(C) B 3fu: 0 (0) B 3fu: A
-9-
26. 1J.Cfi-qftcm: -ij 'R' CfiT~ 'M' -a ~31Tt I'M' 'K' CliT~tm 'Z'cfiTlITdlt I'R'ifi<fR~t 1W:r3fu:2~~-a1~fClClI@dt liB', "O'cft~~ I "A', "C'CfiT~ t I IA' "CflT "Z' -a <f<ln:f~mt ?(A) ~ ~ (B) l1mt GITR(C) mID (0) . lfTl1T
27. "Q,CficfR3~r~~ifi ~CfiT<ffi 12t I~~SfiI1~"fum~JI~@1495~mt 1\:R~~~~ifi~cR~Cfi8-ailCfl~~36~"$tt~t I~~t(A) 327 (B) 372(C) 237 (0) 273
28. 1J.Cfi~~-a"¥9~.~iOO·~~I
daftafoni "CflT ~ ~ advisementimodafta CliT~ t misadviseimolokti CliT~ ~ misconduct~~CliT~lstatement'm~~ ?
(A) kratafoni (B) kratadafta
(C) loktifoni (0) daftaimo
29.. A, BCfiT~~ I C, AcfiTlITdl~ 10, cifiiimT~ I F, A ifi~t I FCliTo-acp:rn~(imt?
(A) ~(B) <fuf(C) ~(0) -qtft
30. ~~~I1,2,6,7,21,22,66, ?,201(A) 69 (B) 68(C) 67 (0) 79
MKG-XX/TECHCIS/1 T/03
31. A walks Southwards then turns rightagain and then left and again left. Inwhich direction is he from the startingpoint?(A) South West (B) South East(C) North West (D) North East
32. BANK: CBOL : : GROVE:(A) SPOMP (B) HSPWF(C) EVORG (D) PSWFH
Direction for the Q. No. 33 and 34.5 people A, B, C, 0 and E have 5. differentbrands of colour TV's Mi, BPL, Samsung, LGand Koriyo and play 5 instruments Flute, Piano,Drums, Guitar, Trumpet. Following conditionsare to be followed.
1. B does not have Mi or Samsung and playsPiano.
2. A has BPL and plays Drums.3. 0 has either Koriyo or LG.4. The one who plays Trumpet has LG.5. C has either Samsung or Koriyo and E
plays either Piano or Flute.
33. Who has Koriyo ?(A) A(C) C
(B) B(D) 0
34. 0 plays and owns(A) Trumpet and LG(B) Piano and LG(C) Trumpet and Koriyo(D) Data inadequate
35. PETAL: FLOWER: :
(A) SALT: PEPPER
(B) TIRE: BICYCLE
(C) BASE: BALL
(D) SANDALS: SHOES
-10-
Igllllllllllllllll.lllllllIlIllllIlIlll~ IIIIIIIIIII~.IIIIIIIIIIIIIIIIIIIIIIII
36. All the tulips i~ loe's garden are white.
All the pansies in loe's garden areyellow.
All the flowers in loe's garden are eitherwhite or yellow.
Ifthe first two statements are true; the thirdstatement is
(A) true
(C) uncertain
(B) false
(D) all A, B, C
37. If RAMAN is written as 12325 andDINESH as 675489, how HAMAM iswritten?(A) 92323(C) 93233
(B) 92233(D) 93292
38. Fact 1 : All drink mixes are beverages.Fact 2 : All beverages are drinkable.Fact 3: Some beverages are red.Which of the following statements mustalso be a fact ?
I. Some drink mixes are red.II. All beverages are drink mixes.
III. All red drink mixes are drinkable.(A) I only (B) II only(C) I and III (0) none
39. A firm produces 50 units of a productfor ~ 320 and 80 units for ~ 380.Considering the cost curve to be astraight line the cost of producing 110units to be estimated as(A) 400 (B) 420(C) 440 (D) none
40. 1,9,25,49,81,121,?(A) 225 (B) 289
(C) 169 (D) 144
IIIIIIIIIIIIIIIIIIIIIIII~ 1111111111111111111111111111111111111111111111111111111111111111
31. A Gf!'JOTcfi1~~t ~~~ ~m~~"T1:~¥.<IT~ I ~~~~~furr~~ ?
'"(A) ~~ (B) Gf~~(C) ~~ (D) ~~
32. BANK: CBOL : : GROVE:(A) SPOMP (B) HSPWF(C) EVORG (D) PSWFH
w;l ~ 33 ~ 34 ~ fu"Q:~ :5 ollm~>i A, B, C, D 3fn: E~1ffi15 31WT~~ixfRitcft Mi, BPL,~, LG 3fu: ChlR~l~ 3fu: 5q,~<i~~, fr:rr.TI,~, iTR:R~wft~tlR8k1f@d mmcn1WCfiBT~ I
1. B~cnB Mi 7:ITfIm¥T~~ ~mHr~~ I2. A ~cnB BPL ~ ~~~~ I3. D ~cnB ?:rT(fr~rftm7:ITLG ~ I4. ~~~~~~cnB LG ~ I5. C ~'W17:ITfIm¥T 7:IT~~ ~ E <:rnnmHr
7:IT~~~1
33. ~ 1ffi1ChlR~ ~ ?(A) A (B) B(C)C (D)D
34. D ~~~~1ffi1_~ I(A) ~ 3fu: LG(B) mHT 3fn: LG(C) ~ ~ ChlPAl(D) ~ 3"lQlllC(1
35. cj~f??lli: ~ : :
(A) :n:fcli: ~
(B) CFR: '8,~fCh<:1(C) ~:~
(D) ~:~
-11-
MKG-XX ITECHCIS/1 T/03
36. iT~~~Bm{~Q~~ I
iT~~~BmciHCfct~~ I
it~~ ~Bm ~ <:rT(rr~(p:n~ ~ I
~~GT~~~-at<fmu~~(A) ~ (B) ~
(C) 3"lR~d (D) ~ A, B, C
37. <:rfuRAMANc@12325GH9~~~DINESH
cnl675489, -atHAMAM cn1~ fuWt ?
(A) 92323 (B) 92233
(C) 93233 (D) 93292
38. ~"ll" 1 :Bm~f?r~~~ I
~"ll"2 :Bm~~~~ I~"ll" 3 :~ ~ <.1lB~ I
R8k1f@(1"it~~-~~ ~"ll"~ ?I. ~ ~ f?r~ <.1lB~ I
II. ~~f?r~~ I
III. ~<.1lB~f?r~~~~ I.
(A) ~I (B) ~II
(C) I 3fu: III (D) ~ ~
39. ~ ~ ~ cfi1 50 ~Chl{lli ~ 320 3fn:80 ~Cfi'{lli ~ 380 ~ 3,Q'kd Cfi«ft~ I ~
Cf9ficn1m~l"pn~ ~ 110 ~Cfi,{~"\i~ 3(q I~'"iCfiT3WR~
(A) 400
(C) 440
(B) 420
(D) ~~
40. 1, 9,25,49, 81, 121, ?
(A) 225 (B) 289
(C) 169 (D) 144
MKG-XX/TECHCIS/1 T/03 1ml~llIllm IIIII~ 111111111111111111111111111111111111111111111111111111111
iii) Arithmetical and Numerical Ability
41. The present ages of two brothers is in 46. If angles of a triangle are in AP. withthe ratio 3 : 4. If 4 years ago their ages
the greatest being 84°, the other angleswere in the ratio 2 : 3, their present agesare in the triangle are
(A) 30 and 40 (8) 15 and 20 (A) 30°,66° (8) 36°,60°(C) 12 and 16 (0) none of these (C) 40°,56° (0) none of these
42. Sin2A = 2SinA is true when A = 47. The cost price of an article which is sold(A) 0° (8) 30° for Rs. 220 at a loss of 12%, is(C) 45° (0) 60° (A) Rs.280 (8) Rs.250
43. The average age of 10 students is 6 years. (C) Rs.200 (0) Rs.225
The sum of the ages of 9 of them is 48. After revaluation a student's marks was52 years. The age of 10th student is changed from 80 to 92, the percentage
(A) 10 yrs (8) 9 yrs increase in marks is
(C) 7 yrs (0) 8 yrs (A) 12% (8) 13%
(C) 15% (0) 18%44. If 6x + 3y = 6xy, 2x + 4y = 5xy then(x, y) = 49. One card is drawn from a well shuffled
(A) (1, 2) (8) (2,1) pack of 52 playing cards. The probability
that card will not be an ace is
(C) ( 1'~) (0) (~'1) (A) 12 1- (8) -13 13
145. If a fraction becomes 3 when 1 is 1 3
(C) - (0) -subtracted from the numerator and it 4 4becomes ~ when 8 is added to its
4 50. The radii of two circles are 8 cm and 6 cmdenominator, then the fraction is respectively. The radius of the circle
5 7 having area equal to the sum of the(A) - (8) -12 13 areas of two circles is6 (0) 6 (A) 14cm (8) 2cm(C) - -
20 15 (C) 12 cm (0) 10cm
-12-
IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII~IIIII~ IIIIIIIIU 11111111111111111111111111111111 MKG-XX/TECHCIS/1 T/03
41. qJl1H~GT.~c€t~CfiT~3:4 46.
~ I ~ 4crt~&f<fr~CfiT~2: 3
'm, m~qJl1H ~~
(A) 30:Jfu: 40 (8) 15:Jfu: 20
(C) 123fu: 16 (0) ~~~~
42. Sin2A = 2SinA ~ ~ ~ A =(A) 0°
(C) 45°
(8) 30°
(0) 60°
43. 10~~~~6crt~ I~~
9~~52crt~ I~fcrwff~~'~
(A) 10 crt (8) 9 crt
(C) 7 crt (0) 8 crt
44. ~6x +3y = 6xy, 2x +4y = 5xy,<lr(x,y) =
(A) (1, 2) (8) (2, 1)
(1
) (0) ( 21,1)(C) 1,2
45. ~~~ 1 ercR'R~~ ~ :Jfu:~~ 81 3
~'R 4 i'r~tm~~5 7
(~ 12 (~ 13
6(C) 20
6(0) 15
-13-
~~~~-m~~~~:Jfu:
~~-m84°~ 1~~~Cfi1uT~
(A) 30°, 66° (8) 36°, 60°
(C) 40°,56° (0) ~~~~
47. 12%~mR1R~.220~~~~~
CfiT~~~
(A) ~.280
(C) ~.200
(8) ~.250
(0) ~.225
48. ~~ll iCfi'1ifi q~:qId ~ ~ ifi ~80 ~ 92 i'r~ I ~~ $IR1~ldcii<9'If1£l~
(A) 12% (8) 13%
(C) 15% (0) 18%
49. 52 <im~ ~~~ ~ RCfilcll ~~I<:ffi $I1~Cfidl fcn %em ~ ~ mrrr
(A) 12 113 (8) 13
1 3(C)4 (0)4
50. cn~cfil~ 8~:Jft. ~ 6~.m.~:
~ I ~ GT~ ~ &i 51 Cf)~1ifi "lllrr ~ ~
~"CflB~~~iIm
(A) 14 -B.m.
(C) 12~.m.
(8) 2-B.m.
(0) 10-B.m.
MKG-XX/TECHCIS/1 T/03 1Imlll 11111111II111111111111111111111111111110 III1111111111111111111111"
51. The value/s of k in the quadratic equation 72x2+ kx + 3 = 0 if the roots of the equation
56. If cote = 8 then cosec- e =
are equal is/are 111 113(A) - (8) -
64 64(A) ±J6 (8) J7
64 15±2J6 3J6 (C) - (0) -
(C) (0) 113 64
52. A toy in the form of a cone of radius57. It the 3rd and 9th terms of an AP
3.5 em is mounted on a hemisphere of (Arithmetic Progression) are 4 and - 8same radius. If the total height of the toy respectively, then the term of AP whichis 15.5 em then the total surface area of is zero is
the toy is (A) 4 (8) 5
214.5 cm2 (8) 216 em2 (C) 6 (0) 3(A)
(C) 225 cm2 (0) 361 cm2 58. The duration of time in which a sum ofmoney triples itself at 8% p.a. simple
53. If a and ~ are the roots of the equation interest is
2x2 - 10x + 5 = 0 then the value of (A) 12.5 yrs (8) 13 yrs~+Ya=(C) 12 yrs (0) 25 yrs
(A) 8 (8) 61 59. The least number when divided by 18,
(C) - (0) -88 24, 56 leaves no remainder is(A) 405 (8) 50454. The quotient obtained when
x3 - 3x2 + 5x - 3 is divided x2 - 2 is (C) 360 (0) None of these
(A) 7x-9 (8) x-3 60. A can do a job in 6 hours, 8 can do the
(C) -x+3 (0) -7x+9 same job in 8 hours. Then the number
of hours A and 8 take if they complete
55. The two numbers whose sum is 27 and the work together, is equal to
product is 182 are 24(A) 4 hrs (8) -hrs
(A) 24,3 (8) 13,14 7
(C) 15,12 (0) 11, 16 (C) 24 hrs (0) none of these5
-14-
52. n~~ CfiT~ Rstct1'41~ficfi) ~'.~. 57.
3.5~. m. ~ T<f.ft~~~ ~IF:
\~PTm~1 GTfu Rst~l?!cfiT~ 15.5~. m.t <it Rstcl-'?!CfiT"¥1~ ~~
(A) 214.5cm2 (B) 216cm2
IIIIIIIIIIIW IIIII1II UIIIIIIIIU IIIIIIII~IIIIIIII.IIIIIIIIII~IIIIIIIIKIIIII UII
51. ~ fi4lCfl{OI 2X2 + kx + 3 = o-ij- kCfiTliR
~ filOi'lCfl{OI~ ~ tl1rR ~
(A) ±J6(C) ± 2J6
(B) ~
(0) 3.J6
(C) 225 crrr' (0) 361 cm2
53. 7:ffu a 3fR: B ~ wftCfl\OI 2x2 - 10x + 5 = 0
~~~,mli+%=(A) 8 (B) 6
1(C) 8 (0) - 8
54. x3 - 3x2 + 5x - 3 cn1 x2 - 2 ~ fcr~Cfi8 IF: ~ PI Cf)ct~
(A) 7x - 9
(C) - x + 3
(B) x - 3
(0) -7x + 9
(A) 24,3
(C) 15,12
(B) 13,14
(0) 11, 16
-15-
MKG-XX/TECHCIS/1 T/03
56. ~ cote = 7 <it cosec- e =
111 8 113(A) 64 lB) 64
64 15(C) 113 (0) 64
~~~~CfiT~~9cnl1G4
~-8~:t m~~CfiTCffil1G
-m~~(A) 4 (B) 5
(C) 6 (0)· 3
58. ~~~8%~~c€TG\IF:
~ urnmcn1~ Cfil:Wft(A) 12.5~ (B) 13~
(C) 12~ (0) 25~
59. ~-miT~-mtt~ ~fiCh'118, 24, 56~
~~~IF:~mm-"4'tf~(A) 405
(C) 360
(B) 504
(0) ~ ~ ~ "4'tf
60. A ~ Cfir.f CfiT 6 tkT -ij-~ B '3W ~ cn18 tkT-ij- 'Cfl\(ff~ I tkTc€T ~~ A ~
B f?lctCfl{~ Cfir.f W 'Cfl@ ~
24(A) 4 hrs (B) 7hrs
(C) 24 hrs5
iv) Hindi language and Comprehension~\lm3fRmu
61. fcfim ~ciT ~~n?fI ~~:rcIT<l<:f-ij~ ICj~ImCfl 68. 'mer' ~ __ m-ij ~ mm t IRl~I~ol t(A) fcnm (8) ~
(C) ~GT (0) ~~
62. '~' ~cfil \OIlqqI'ilCfl@t(A) '«H (8) -qfu(C) qRt~ I (0) \1flf
63. ~~, m~ I WCfTCf<:f-ij ~cf'"1IJit(A) ~~m(8) ~(C) ~
(0) ~~
64. '~'~cnT~t
(A) ~(8) 3llCfim
(C) Rt9~q R11(0) -m
MKG-XX/TECHCIS/1T/03
65. m + 311 =(A) m3lT (8) ~(C) ffim (0) m
66. ~'~cnT 1i16q'il'"1t'"
(A) ~ (8) ~. (C) ~ (0) ~~
67. lfficm:%g~~W"CflUI~ __CfiWtit I
(A) ~(8) ~(C) ~
(0) ~
-16-
IIIIIIIIIWIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.I~.IIIIIIIIIIIIIIIIIIIIIIII
(A) 3fA-iJI
(8) f;ft fftJ I
(C) '"13~CflRtJI
(O)-aT 3fu 3R;~iJI ~
69. \J1\$Cfl(Rl R9 Q\ I
3l Rl}(qRl'5l41311. ~
'"~ . fcP'l'1fTloft
{~
"Cfl. H~'&.~~
1T. iii~sft f% w:rmt:r.~
~
"3. 3ct(O'"113ct(O'"11 s. ~~~3rrll ~
(A) s .t:r 1T '& "Cfl
(8) s 1T t:r '& "Cfl
(C) "Cfl 1T s '& t:r
(0) '& t:r "Cfl 1T s
70. '3:oqIGJif<1Cfl'~cnT ~t
(A) wam: fB\ lR F«rr ~ f{fl~q Ictl
(8) ~cnT~
(C) ~~WR~~(0) 3'lIQGCfllct-ij ~ ctJII~q Ictl
71. m +"Q\Cf= ~~Cfit.:rmmt?
(A) ~
(8) lJUT
(C) 7.JUl.
(0) c!ltf
I 1111111111mIIIIIIIII~ 1111111111Inlllll~ 11111mn 1IIIn III 111111III Iml 1111III MKG-XX ITECHCIS/1 T/03
72. ~~~~ctil ~~I 77. ~+~+~+~+m+~+~+~+\+~=(A) l1G(A) •
(8) ~(8) ~4;1ICfl(
(C) crcrT (C) ~
(0) ~ (0) ~'R1I@(
'p'~.Chl""l4;1I~~ ? 78. .Jl9Cfl( fclfig~ :73.
~ ~?i(A) ~
~. ~ CflI$Cfl(~ Cfi. ~~"?RT(8) <Sl~snffi
m. fig~~ "@. tm~'"(C) Cfilfuw:r
~. l11m d""lCfl""l1 11. ~<:fftW1~.(O)~ ~CfiGT
t ~Prr.f.IT tl. ~lfH~74. '-&9' ~ ~"Cfll ~r'Q WPI ~ f80lfigq: I
~.~~~ B. >rmq ~CflR
(A) Uffi (8) ttw.fi CfiGT
~ srr l l '3(C) ttm (0) utw.ft
(A) Cfi tl "@ B 11
75. ~-Bcnt.mT~'WR'~CfiT~~~ ? (8) 11 "@ Cfi B tl
(A) 31B (C) "@ B 11 Cfi tl
(8) ~ (0) 11 Cfi tl "@ B
(C) ~ 79. '~ &'k1""1i'~ ~ "Cfll~ ~
(A) ~iRT(0) ~
(8) ~~iRT
'~' l1G"Cfllq olfct~~ fclfig~ I (C) ~ -ij 3lHT76.
(A) Cl + ~ + ~ + ~ + ~ + ~(0) ~-B~~
80. ~-rfTm~~ I~~(8) Cl + ~ + \ + ~ + ~ + ~ + ~
-ij~1
(C) Cl + { + \ + "3i + ~ + ~ + ~ (A) Cfi1f (8) ~
(0) Cl + ~ + \ + ~ + ~ + ~ + ~ (C) 'q Iqq I"t;lj (0) ~
-17-
MKG-XX/TECHCIS/1 T/03 1111111111111111IIIIIIIIYI a.llllllglllllllllll~IIIII~111I111111I1111 all
v) English Language and Comprehension~<qm~~
Pick out the word that is nearly opposite inmeaning to the words in capitals.
81. DISTRESS
(A) safety
(B) travail
(C) agony
(D) torment
82. GALLANT(A) bold
(B) stalwart
(C) coward
(D) stout
Fill in the blanks with appropriate preposition.
83. The picture hangs my bed.
(A) on
(B) up
(C) above
(D) at
84. You should not go the footballground.
(A) in
(B) into
(C) on
(D) to
85. He lives in the house __ the river.
(A) by
(8) on
(C) at
(D) of
-18-
Identify the odd word out.
86. (A) Pond
(B) Tank
(C) Lake
(D) Book
87. (A) Cube
(8) Square
(C) Foot
(D) Prism
Identify the tense in the following sentences.
88. I have been working here for ten year.
(A) present perfect
(8) present continuous
(C) present perfect continuous
(D) past continuous
89. In my youth I took exercise everyday.
(A) present tense
(8) past indefinite
(C) past perfect
(D) future tense
90. She has applied for leave.
(A) present continuous
(8) simple present
(C) present perfect
(D) simple past
99. They have been94. She has failed in English.
(A) a (A) working
(8) the (8) worked
(C) an (C) works
(D) not needed (D) work
95. He is best player in the 100. Last Sunday weteam.
(A) a(A) play
(8) an (8) have played
(C) the (C) were playing
(D) not needed (D) had played
-19-
11111111111~llllllllIllllllllllIlllllglllll~ 11111mB 11111111111111111111111111111111
Add suitable question tag.
91. She can swim well, ?(A) can she
(8) can't she
(C) does she
(D) don't she
92. He works hard, ?(A) is he
(8) does he
(C) doesn't he
(D) did he
93. They don't need anything, ?(A) can they
(8) don't they
(C) did they
(D) do they
Fill in the blanks with appropriate article ifnecessary.
MKG-XX I TECHCIS/1 T/03
96. We need half pound of sugar.
(A) a
(8) an
(C) the
(D) not needed
Identify wrongly spelt word.
97. (A) REVERIE
(8) SPARKLE
(C) RHYTHEM
(D) FASCINATE
98. (A) ARIAL
(8) INDULGE
(C) QUAINT
(D) WHIMS
Fill in the blanks with suitable verb form.
__ since morning.
____ there.
MKG-XX/TECHCIS/1 T/03
101.
I.IIIIIII.IIIII~ 11111111111BIIIIIIIIIIIIIIIIIII~.IIIIIIIIIIIIIIIIIIIII III
SECTION- BPost Specific Subject - Related Questions
Which one of the following is an example 107. The concept of fast food was firstof welfare catering? introduced in the(A) Restaurant (A) USA (B) USSR(B) Banquets (C) UK (D) Japan
(C) School 108. Silver service is implemented in a(0) Room Service (A) Fine dining restaurant
(B) ,Carvery(C) Coffee shop(D) Fast food outlet
102. Which one of the following is an exampleof commercial non-residential cateringoutlet?
(A) Hotel
(C) Resort(B) Coffee shop(0) Motel
103. Which one of the following is an exampleof a secondary catering sector ?(A) Hotel
(B) Ethnic restaurant
(C) Fast food outlet
(0) Hospital
Ohabas are located at
(A) Beaches (B) Highways
(C) Hill stations (D) Airports
104.
105.
106.
Which one of the following operatesround the clock?
(A) Popular restaurant
(B) Coffee shop
(C) Discotheque
(D) Carvery
The time taken by the customer to leavethe fast food with the ordered food is
(A) 3~ Minutes (B) 5 Minutes(C) 7 Minutes (D) 10 Minutes
-20-
109. The blend must have the minimumpercentage of brandy from GrandChampagne to make Cognac of 'FineChampagne' is(A) 40%(B) 50%(C) 60%(D) 70%
All of the 'following areas come underthe Food and Beverage Department,Except(A) Kitchen(B) Banquets(C) Housekeeping(D) Room Service
The person-in-charge for making all colddishes except sweets is chef(A) Garde manger(B) Entremettier(C) Poissonier(D) Potager
110.
111.
112. Entrees and their gamishes are madeby the chef(A) Potager(C) Rotisserie
(B) Saucier(D) Poissonier
1111111111111111111111111111111111111111111111111111111111111111111111 III MKG-XX ITECHCIS/1 T/03
<q11f - -at~fq~fQ:iCh~-~~
101. RlZi~R9d-ij~Ch't.l-m Cfi~loICfiI{l@HqH ~~cft ~Cfi,,"q"'ll~ ~107.CfiT~ 3GIt}(OIt ? -ij~ ~ 1
(A) ~f2\Te-2 (A) ~~.~. (8) ~~.~.31R.
(8) ~ (C) ~~. (0) ~
(C) ~~k.1ll 108. ~~ -ij~cft~t 1
(0) CfilmWn (A) ~ ~ ~f2(1•.2(8) "CfiTc1tT
RlZi~ R9d-ij ~ ~ -m ~ 1f\11MCfi102. (C) cnm~i1\-3'lI~lfllll @l"'Iql"'l3'l13c:zV12CfiT~ (0) ~'fS 3'l13c:zV123Gh3(OIt ? ns~~ '~ (~~~' ~CfilJ~Cfi(A) ~ (8) ~~ 109.
~ -Rmur ~ ~ fir~ . ~ CfiTo:<!fid~(C) "ftmi (0) ~ $IR1:tldm~ 1
103. RlZi~R9d-ij~Ch't.l-m~ ftdlllCfi @FiqFi (A) 40%
~CfiT 3GIt}(OIt ? (8) 50%
(A) ~ (C) 60%
(8) ~'ii1ldlll ~f2(1•.2 (0) 70%
(C) 'li1f2 'fS 3'1132cl2 110. RlZi~R9d ~ ~~ 3-Tn:~~-ij31ffit, ~ ~I
(0) 3'lfqd 1<1 (A) H:il~q(104. 91GfT 1R~~tl (8) ~
(A) ~ fcfi;rR: (8) ~ (C) t}IMIch1fCill
(C) ~~ (0) fcn:rH~ (0) CfilmWn
Rq fct R9d-ij~ ctR m ~'t~"CfiPf(fi(dlt ? fBcrr:r ~~~~ qCfl~HGHR"CfiT>Mro105. 111." rn ~ ~~ ~m tl(A) ~lCfi llf2(1 •.2
(A) m~(8) ~~
(8) ~~Rll((C) rn%l~ (C) t{J~flRll((0) "CfiTc1tT
(0) ~
106. 3'l1~~ld ~~"fI"m~~"CfiT~-ij 112. m q@~H3fu:~fI'ii1I~2mlJWfi w fWn 1p:IT~ t wGRT{~t I
(A) 31lTH2 (8) 5lTH2 (A) ~ (8) dlroll(2
(C) 7lTH2 (0) 10 ifRG(C) uR'iil() (0) 41~flRll(
-21-
MKG-XX/TECHCIS/1 T/03
113. Chef patissier is responsible formaking(A) Salads (B) Soups(C) Pastas (D) Sweets
114. Sommelier is responsible for the serviceof(A) Potatoes (B) Soups(C) Cheese (D) Wines
115. Trancheur is responsible for(A) Pot washing(B) Pest control(C) Carving(D) Soup service
116. French designation for station waiters is(A) Chef de rang(B) Commis de rang(C) Maitreed' hotel(D) Commisdebarraseur
117. Kitchen stewarding is responsible for(A) Wi ne service(B) Garbage disposal(C) Salad preparation(D) Still room
118. Function Catering is organized by(A) Banquets(B) Room Service(C) Kitchen stewarding(D) Lounge staff
119. Scullery refers to(A) Pot wash(B) Pest control(C) Kitchen cleaning(D) Garbage disposal
-22-
I IIIRIIi III 11111 III Rill 1111111111111111111 111111111111111 11111111111111111111111111
120. Slip cloth is used to(A) Carry hot dishes(B) Line tray(C) Wipe equipment(D) Cover soiled table cloth
121. The most elegant, strong and expensivetype of crockery is(A) .Bone china (B) Stoneware(C) Earthenware (D) Porcelain
122. Demitasse is used for service of coffeeduring(A) Breakfast (B) Brunch(C) Lunch (D) High tea
123. Diameter of a full plate is
(A) 6" (B) 8"(C) 10" (D) 12"
124. Which one of the following glassware isan example of a tumbler?(A) Rock glass(B) Beer goblet(C) Cocktail glass(D) Brandy snifter
125. Which one of the following is anexample of stemware?(A) Champagne Saucer(B) Brandy snifter(C) Rock Glass(D) Beer Goblet
126. Aboyeuris the French name for(A) Barker(B) Waiter(C) Cook(D) Pot wash man
I 111111111m1111111~III ~IIIIIIIM I~IIIIIIIIIIIII~B 111MIII IIBIIIIII 111111111all
113. ~ qQ!{I~ ~ ~ ~3fRGI41 ~I(A) ~ . (8) ~(C) ~ (D) ~
114. ~l~Rp"H cM~~3'n\GI4') ~ I(A) ~ (8) ~(C) <r.fu (D) ~
115. ~ ~ ~ 3'n\GI41~I(A) ~~(8) c€tG R45fOI
(C) 3~Ol'"l(D) ~~
116. -0R~~ :stli~~l<rG~(A) m~'trr(8) CflIM~ ~'trr(C) ~'~(D) CflIM~ giSHi ffFH
117. ~~ ~~3'n\GI41~1(A) ~~(8) ~RqC:H(C) ~~Cfi8T
(D) 31roCR Cfia:f
118. CflI4SflJ1@HqH ---:-- _3iI<Ojl~dcM~~1
(A) ~
(8) CfiJRT~
(C) ~~(D)~~
119. ~Mt1 -B~~I(A) ~~(8) c€tG R45fOI(C) ~~Cfi8T
(D) ~ R~..5fOI
-23-
MKG-XX ITECHCIS/1 T/03
~~ ~~mm~1(A) 1llf mffi"R ~ ~ ~(8) ~~~~(C) 3qCfl\OI~ ~ ~(D) ~~-qmCfi'l~~~
~ ~, ~ 3"fu: ll'Wft VcfiR cfi1mtt~(A) GfH~ (8) ~ -B"<SFft(C) -mm -B ~ (D) ql~RH
gMbit ~~~~~~~mm~1(A) -.:m<n (8) ~(C) ~ CfiT ~ (D) ~ 'it
1% 1ft ~ CfiT <Xffi1 ~
(A) 6" (8) 8"(C) 10" (D) 12"
R s:rtkl R9 d 'ij -B CfJt.r- -B CfiF.r ~ ~ 1%
fTK;rm CfiT 3G18\ol ~ ?(A) m1(1Rl(8) ~ JII<SlJic:(C) CflICfllM~.(D) ~ f?:!qc:\
125. f.:ls:rtklR9d 'ij -B CfJt.r-m f2:J1a~\ CfiT1%
3G18\ol ~ ?(A) ~mm(8) ~ ff:\4G\(C) m1(1Rl(D) ~JII~C:
120.
121.
122.
123.
124.
126. ~ CfiTStim~ "'"i11=f~1(A) ~(8) ~
"\
·(C) H"fI~~1(D) ~ ~ CfTM1 cxrFcffi
MKG-XX/TECHCIS/1 T/03
127. An aboyeur controls(A) Hot plate (B) Still room(C) Pantry (D) Silver room
128. 'Off board' used in the kitchencommunicates(A) Cooks who are on daily off(B) Wait staff who are on daily off(C) Items of the menu that are not
available(D) Equipment that is out of order
129. All kinds of alcoholic beverages arecollected from(A) Dispense bar (B) Still room(C) Hot plate (D) Restaurant
130. Which one of the following is a featureof table d'hote menu?(A) Dishes are prepared and kept
ready(B) Each dish is priced separately(C) Waiting time is allowed for each
dish(D) Extensive choice is offered
131. Cyclic menu is followed in(A) Fast food(B) Coffee shop(C) Industrial catering(D) Room service
132. Which one of the following types ofmenu is planned based on budgetallocation?(A) A la carte menu(B) Cyclic menu(C) Plat du jour(D) Table d'hote menu for restaurants
-24-
I Ulllllillm IIIII~ gill III 111191111l1111~IIIIIIII~ 111111111111111111111111all
133. Which one of the following is not relevant -to a la carte?(A) Need more of kitchen equipment(B) Need less service equipment(C) More work during meal time(D) More storage equipment required
134. Which one of the following is an exampleof hors d'oeuvre?(A) Oysters(B) Consomme(C) Minestrone(D) Spaghetti bolognaise
135. Which one of the following is an exampleof pasta?(A) Caviar (B) Ravioli(C) Broccoli (D) Canape
136. Which one of the following is an exampleof releve course?(A) Roast leg of lamb(B) Roast turkey(C) Irish stew(D) Tournedos Rossini
137. An example of roast course(A) Boiled Chicken(B) Braised Duck(C) Boiled Turkey(D) Roast Pheasant
138. Stilton is a type of(A) Vegetable (B) Fish(C) Game (D) Cheese
139. A guest in Indian restaurant would lookfor naan under the category of(A) Indian bread (B) Paneer(C) Dal (0) Vegetables
mlllllllil 111111II .IIIIIIIM 1111111111111111111111111111111111111111
127.
128.
lJ!fi ~ cR R~8(p.gm~1(A) 1flf ~ (8) ~ ~
(C) ~ (0) ~~
um -ij ~ '~efrt' _~~~(Pfi"@~ I(A) ({11~1l1~~ 3'tctCflI~1~~(8) >Rfi~Cfl4;:jltlJIOI~~ 3'tctCflI~1
~~
(C) ~~~l1G~~~~(0) ~ 34Cfl(OI~~:rcffCfi"@
~3fcfiR~ 3't~~IRlCfl ill!" _~ Q\Cfl8d ~~~I(A) ~~ (8) ~~(C) 1flf ~ (0) ~f&lrG
RklRlR9d-ij~Cfil;r-m~tT' m ~~ fcI:()~dl ~ ? .(A) ~~~~~~~W~(8) ~ 4CflctH CfiTGm 3l(11T~(C) ~ 4CflctH ~ ~ >Rfi&lTBlJ?fc€t
~~
(0) ~ ~ SlfdlfCtd ~
~ ~ CfiT3'tjCfl(OI -ij 137.
~~~I(A) I:fiR=G ~(8) ~~(C) ~mfl1Cfl~(0) Cfilffi 00R kI Rl R9 d -ij ~ fcfiB >fcfilCQ;l ~ ~~~~3'tI\1Ojl~dm<n~ ?(A) 31 ~lTCflR ~(8) ~~(C) ~G~
'"(0) ~RdrG~~~tT'm
129.
130.
131.
132.
-25-
133.
134.
135.
136.
138.
139.
MKG-XX ITECHCIS/1 T/03
RklRlf@d-ij~~-m 3lm~~~~~?(A) ~ um 34Cfl(On c€t 3't Ict~llCfldl(8) Cf)ff00 34Cfl(On c€t ~ Ict~llCfldl(C) mH~BlJ?f~~
(0) ~ ~ 34Cfl(OI~
RklRlR9d -ij ~ ~-m MG' ~ CfiTlJ!fi 3GI~(OI ~ ?(A) 3OflQ\fm(8) CflI"ft"\I~
(C) Ii I~Oif?lOi(0) mit \Sj"\I~lJ~\iI
RklRlR9d-ij~~-m~CfiTlJ!fi3GI~(OI ~ ?(A) ctfCtll( (8) ~~\1Oj>Icl1(C) ~lCfl<:4) (0) ~
R kI Rl f@d -ij ~ ~ -m m CfilB CfiTlJ!fi3GI~(OI ~ ?(A) ~c€tmCfiT~lifu(8) ~~(C) [email protected](0) GI;rilB (I~;ft
i'rR cnm 'Cfl1lJ!fi 3GI~(OI~(A) ~~3't1~(8) ~ ~ LfCfiFIT~3't1 ~(C) ~~3't1~
'"(0) ~ ~3't1 Tffi;ftROlC'"GOi 'Cfl1lJ!fi"SICFiR~ I(A) ~ (8) ~(C) ~ (0) \f.fu:~~R(TrG-ij1l:Cfl~ _c€t ~ -ij -;rn "Cfll ~ I
(A) ~M (8) \f.fu:(C) ~ (0) ~
MKG-XX/TECHCIS/1 T/03
140. Which one of the following breakfastis simple breakfast?
(A) Continental breakfast(B) English breakfast
(C) American breakfast(D) Indian breakfast
141. Cafe complet is the term used in theservice of
(A) American breakfast
(B) Indian breakfast(C) Continental breakfast(D) English breakfast
142. Which of the following group of itemsis referred to a preserves?(A) Butter, Jam(B) Jam, marmalade(C) Jam, sugar
(D) Marmalade, butter
143. Which of the following types of breakfastdo not require cruet?(A) English (B) American
(C) Continental (D) Indian
144. Croissant is a type of breakfast(A) Roll
(B) Cereal
(C) Egg preparation
(0) Meat preparation
145. The top copy of KOT goes to the(A) Front office
(B) Kitchen
(C) Guest(0) Cashier
-26-
11111111111111111111111111111 1111111 l1li1 IglIlllIl 111m111111 III 1111111111II 11111111111
146. Which one of the following informationis not necessary on KOT ?
(A) Table no.
(B) Waiter no.
(C) Manager's name(0) Date
147. Which one of the followi ng terms is usedwhil"e continuing the order in secondKOT?
(A) Suivant (B) Retour
(C) No charge (0) En place
148. Non-alcoholic drinks may have alcoholcontent less than
(A) 0.5% abv(C) 1.5% abv
(B) 1% abv
(D) 2% abv
149. The person-in-charge of room servicein a hotel is called as
(A) Demi-chef de rang
(B) Chef d'etage
(C) Chef de rang
(D) Station head waiter
150. Silverware can be polished using whichof the following systems?
(A) Gueridon (B) Helitherm
(C) Ganymede (0) Polvit
151. The main use of a waiter's cloth is for
(A) Wiping customer's fingers aftereating snails
(8) Protection against heat and to helpto keep uniform clean
(C) Covering stains on the tablecloth
(D) Wiping split food from the carpet
11111111111~IIIIIIII.IIIIIII.IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.II
140. R lOrifct R9a -q 'B ~ - 'B ~ Cfilurcm:uT~~~?(A) CflTm& ~CflCflIf"G(B) ~ ~CflCflI'R(C) 3'1~RCfl"i~CflCflIf"G(0) ~ ~Chq;IR
. 141. ~ CflT~q~G cfiT 'Ben ~~~~I(A) 3'1~RCfl"i.."j-~Cfl::r-TCflT'TIf"rTG(B) ~ ~CflCflIR(C) CflTR~ G~ ~CflCflIf"G(0) ~ ~CflCflIf"G
142. RlOrifctR9a .q'B~q)T~-m~1:ffu:~ -q 311m t ?(A) ~,~
(B) ~,~I4#ls(C) ~,"ift;ft(0) ~14~s,~
143. RlOrifctR9a.q 'B ~ >rcfiR*~ -q ~cfiT3'llcHllCfla I -;rcft ~ ?(A) ~ (B) 3'1~ftCfl"i(C) CflT~"G~ (0) ~
144. sti\I~~G >rcfiRq)T~tl(A) tK1
(B) ~
(C) ~CfiTem(0) lifu CfiTem
145. KOTcfiT ~Ji'cl~$Ifdfctf4 'Cfll~tl(A) ~a.1 Cfllllk1ll(B) ~
(C) ~(0) ~~Ill(
-27-
MKG-XX ITECHCIS/1 T/03
146. RlOrifctR9a -q 'B ~-m ~ KOT'R:3'I1<:HIICfl-;rcft t ?(A) ~~
(B) ~~
(C) ~ CfiT;rm(0) 'ffim
147. itft<:r KOT-q ~'Cfll~wm~RlOrifctR9a -q'B~-m~~imTt ?(A) ~ (B) tGtt(C) ";iT ~ (0) 1B~
148. 3'10:f1, 8T~ - ~ t<t.q 3'l0h '18T~ cfiTlIT5fT____ 'B Cfi11mm t I(A) 0.5% abv (B) 1% abv(C) 1.5% abv (0) 2% abv
149. 'Cfl&l'BenCfiT>MW ~ ~ ~-q____ Cfl8~laltl(A) .gm-m~~(B) m~'$(C) m~"trr(0) ~%s~
150. ~*<S1J;fich'1 RlO"iRlf@a-q-fr~-m~'CflTwWr~ ~ctt~m<ft t ?(A) ~(lsT"i (B) ~
(C) ~;ft~s (0) qT~~G
151. ~~*~CfiT~w:Wr *~mmtl(A) efim ~ *GfTG~ cfiT jll Rl <!j'j Cfil
~(B) 1ffif 'B ~ ~ cRf CfilmT:fi00(C) ~'5I4'I~1'R G17T~* ~(0) CflIct1"i'B ~ ~ ~ Cfil~ *
~
MKG-XX/TECHCIS/1T/03 1111011111111111111111111111111 RIIIIII 101111111 1111 I~m 1111111111 m 111111111 011
152. If wine is split on the tablecloth, a waiter 156. A humidor is a box in whichshould ,
(A) A hydrometer for measuring density(A) Clear the table of everything and of liquids is kept
sponge the stain with milk(B) All the gratuities given by customers(B) Cover the soiled area with a
are pooledclean table napkin by unrolling itover the spillage (C) Waiter's checks are placed whilst
(C) Ask the customers to wait in the waiting for the foodlounge while he fetches a clean (0) Cigars are kept in perfectcloth condition
(0) Take the plates of food to the157. The abbreviation 'B and B' meanssideboard and change the cloth
153. A gueridon is a (A) A bartender's beaker
(A) Moveable sideboard (B) Benedictine liqueur and brandy
(B) Mobile service table/trolley (C) A barbecue for spit- roasting
(C) Cigar and liqueur handcraft foods outdoors
(0) Trolley for taking used crockery (0) Babycham and Bacardiand cutlery to the wash-up 158. Which well-known cocktail is made of
154. The best way to deal with a customer who vodka and tomato juice?complains about poor service is to (A) Bloody Mary(A) Apologize
(B) Harvey Wallbanger(B) Offer him a free drink
(C) Manhattan(C) Inform the head waiter(0) Try to make excuses (0) White Lady
155. Which of the following groups does not 159. A table d'hote menu is a
contain a liqueur? (A) Meal comprised of main dish and(A) Compare, Cherry Brandy, Grande sweet
Champagne, Goldwasser (B) Set menu, sold at an inclusive(B) Grappa, Schnaps, Bacardi, price
Pernod(C) List of all the available dishes each
(C) Orambuie, Glayva, Grand Mariner individually priced(0) Benedictine, Creme De Menthe,
(0) Sequence of dishes in categoriesKahlua, Cointreaufrom soup to sweet
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111111111111111111111111111111111111111111111111111111111111111111111111 III MKG-XX/TECHCIS/1T/03
152. 3lTR~ ~'Jl4"\1~11:J\m ~ cfr~~ cir ~ ~f?li1(~~~~156.
~I (A) ~CfiT~~~~~ 61~1t41(:((A) ~1:J\~~ml1RWt.rr~ 3fn: WT7jffiff~
GrT cir G'Cl~ fj)€H I (8) ~ W ~ -rrn ~ 3ijcl1F?Cfie-,
(8) ~ ~ I:J\ ~ "mq) ~ ~qcfi)'1cir ~~~~?nctICfi(lj(ft WI cir iCfi t.rr
(C) ~~~"SRfi&rr~~~~(C) 1lWfi cir ~ -q "SRfi&rrcn8 ~ ~ ~W~~
~ i!:Cfi"mq) ~ (1R1~(0) fWm ~6<1D'1~ -q W ~ ~
(0) ~c€I~~I~'$at141:J\~~~'83fn:8'CfiT~~CSlGZ"HI~ 157.
~ ~{)sT'1~(A) ~ CSlRl9{CfiT~
153.
(A) llRt~Act ~1~'$at"\14 (8) ~RmCf('J~'1~ 3fn:~
(C) ~I:J\~~~~~~(8) lIRt~ActWIT~/~
(C). fWm: 3fn:~ ~SStlIqc:CSllfafCf~
(0) ~csft~q3fn:~(0) ~c€t~ mtt 3fn: CflG~{)cir wR
~~~~~ 158. cnt.:r-m ~-l1RT c:hlCfiZctq'I'$CfiI~
154. ~ WIT~ ~ ~ICfilll<1~ ~ 1lWfi ~~m~~~~?
cir~cnT ~Ji"dq cfficfiT~ (A) ~~
(A) W (8) ~ q Ict~ll\
(8) ~ ~ ~ ~ ~f<1lfc1<1Cf1BT (C) ~'16g'1
(C) ~<mcir~Cf1BT (0) ~~
(0) ~ -00 cnTw:rm Cf1BT 159. ~~<ft'mz~~155. Rhilflj{g<1~if~~~~ (A) ~qCfiqH ~~~~~
~~? (8) ~~ ~BfUllfl<1~I:J\~(A) ~,~~, '!lis~, lnC"s~~( . -rrn(8) "frun,~, CSlCfiI4f,~ (C) ~~ qCfiqHl-tT~~cnT
(C) ~,lctl~ql, '!lis ~(I~'1( ollm11<1~~
(0) ~~ mCfGI~'1,~ ~ ~, ~3'IT, (0) ~ ~ ~ (fCfi~ if qCfiqI•.j'j cnT, ~ChI~"1 Sfil1
-29-
MKG-XX/TECHCIS/1 T/03 111111111111111111111111111111glllllllll~ 11111IIIIIIIIUI III 111111111111111111III
160. A la carte menu means 164. Decaffeinated coffee may be defined as
(A) A set menu without any alternatives (A) Strong because it contains
or beverages chicory(B) Flavoured with figs in the Turkish
(B) A carte du jour menu inclusive of stylecoffee and service charge (C) Continental high roast made in a
(C) A menu with extensive choice of Con a machinedishes cooked to order (D) Having the stimulant caffeine
(D) A prix-fixe menu with several .removed
choices on each course 165. Under which circumstances should awaiter write an 'en place' check?
161. Which line is comprised only of (A) When a customer changes his mindSherries? and asks for something else(A) Tarragona, rnontilla, bual, ratafia, (B) To obtain the customer's coat from
campari the cloakroom
(B) Muscatel, alto douro, sercial, (C) If a customer asks for a double
mead, schnappsbrandy with his coffee
(D) If a customer finds he cannot afford(C) Malmsey, marsala, malaga, the prices
madeira, verdelho166. When significant variations from planned
(D) Fino, mauzavilla, amontillado results OCcur, food service managers
162. 'Grog' is the term applied tomust(A) determine the cause, identify
(A) Yeast the problem, and take corrective(B) Rum and water action
(C) Dark rum (B) take corrective action, determine thecause, and identify the problem
(D) White rum (C) identify the problem, take corrective
163. Decide which group consists of natural action, and determine the cause
mineral waters only (D) identify the problem, determine thecause, and take corrective action
(A) Tonic water, Cola, Soda watersiphon, Bath Spa 167. An operation's expenses are the
(B) Perrier, Malvern water, Apollinaris,(A) number of guests it serves(B) sales dollars generated by the
Buxton business(C) Chartreuse, ginger ale, citronelle, (C) dollars that remain after all costs
bitter lemon have been paid
(D) Grenadine, cordial, cona, perry (D) costs of the items required tooperate the business
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Imllllllll~~IIII.I.IIIIIIIIM 1111111111111 ml 111I IIIII 1111IIIIIUI1111nil MKG-XX/TECHCIS/1T/03
160. 3l mCfiR ~ CflT31'4 ~ 164. ~ -@f CfiTtf;T ~~#(A) fcfim fciCflcrq7:fT~ ~ fer;rr~ ~ ~c€T~~~1
~ (A) ~1f(fu~IIcl1 ~~ R:1Ch'IDmm(8) ~Cfi"R~~~#~3fRWn ~
~~MR1d (8) ~~#~c€T~mm~(C) ~~~~-m qCflClI.fiq;) (C) Cfif.n~# Cfliil~rcct ~ ~
~1:R~~~ (0) ~~~~3lT(0) ~~~~(TImt-fi:ficm)1R
165. ~~#~~q;)~ '1B~'~~1R~-m~~ qCflClHl
~R1€HI~?Cf1ffi~
(A) ~~lJWfi 3lTHT~ ajGctCfl(~161. ~-mrifcm~~l1f«r (-mT) ~ 3fRlffit
~~? (8) ml1H tn: B~ CflTq;)c ~ ~ ~(A) dRIJrFiI, J{iR:ctl, ~3lR1, {Ie 1fC!:;1II, (C) ~~~~CfiTtf;T~~~
~ ~ ~ c€Tlllrr cR(8) Jif4ilct, ~~, ~dBlIct, ms, (0) ~~~q;)~~ffiCf€?~
~ ~~1fI1!!fT(C) JilcrJi~, JiR{ctl,~, W;n, ~
~ 3iI<O!l~"'I1qf(uliJOil~ ~-~ ~(0) fto;fr, JOil~lfcictl, 3iJOilR:ctl?! 166.
qQuliJi fiR -aT 'Q,Cfi~ Wn ~~ "Cfll
162. ' "!frrr \lG' ~~w:Wr#~ ~I~~I (A) CfiRUT~ Cfi8T, ~Jiflll q~~H"'I1(A) <:ftR 3fR W Cfll(q I{ Cfi8T
(8) \l1 ~ 1:fFft (8) W CflI(ClI{ Cfi8T, CfiRUT~ CR"'Il
(C) CflTffi\l1 3fR ~Ji'8Ol1q~~H"'I1
(0) ~\l1 (C) ~Ji'8Ol1q~~ 1"'1"'11,W CflI(Cl1{Cfi8T 3fR
~~~-m~~ ~1<'fRlCflCfiRUT~ Cfi8T
163. (0) ~Ji'8Ol1 q~~FHI, CflRUT~ CR"'Ilfir.m1LJFft ~ GRT~ ?3fR W Cfll(q I{ Cfi8T
(A) ifRcfl cf'0:, cffictT, ~ qW:, ~ I~Cf)"'I,~ q~ Ict"'lCflT<XJ(:T ~I~~ 167.
(8) ~,lilctCl;fcf'0:, 3i4"\1cl1~Q~, (A) ~~Jil··i\ic€T~r~ooCfiBT~
ajCf~l"'l (8) Cfll()ajR ~ wn 3fY I~d ~ c€T~
(C) ~ll~'5l, ~~, m~~8,fam: (C) Bll«f"ctl1TO ¥H~~~ ~~ (0) Cfll()ajR q;)~~ ~ Cm~(p1Gl<€t
(0) ~~:SI~"'I, ~3l(1, CfiT-n,trtt ~
-31-
MKG-XX/TECHCIS/1 T/03 IIIIRlli11m 1111II millIII 1111111 1111111111111 11111111111 1111111~IIIIII "" mil
168. Complete the formula: 173. Cherry pickers are operators whoRevenue - Desired Profit = (A) buy from only one vendor(A) Food Cost (B) are committed to source(B) Cost of Sales reduction
(C) Ideal Expense (C) grow their own fruits andvegetables
(D) Other Expense (D) purchase only vendor items that169. What are a food service operation's are on sale
revenues? 174. A bottled wine's vintner indicates the(A) The sales dollars it achieves (A) year in which the wine was(B) The amount of profit it achieves produced
(C) The cost of the items required to (B) amount of alcohol in the wine
operate the business (C) type of grape used to produce the
(D) The dollars that remain after all wine
expenses have been paid (D) name and location of the wine'sproducer
170. In what cost category do managers175. Which type of alcoholic beverage wouldrecord non-alcoholic beverages
normally be labeled with a pull date?expenses?
(A) Beer (B) Wine(A) Revenue
(C) Spirit (D) Liqueur(B) Food cost
176. Which staff members should receive(C) Beverage costcopies of purchase orders?
(0) Other expenses (A) Servers171. Which alcoholic beverage product is (B) Receiving clerks
made from grain and is flavored with (C) Production workershops? (D) Marketing staff(A) Beer (B) Wine 177. A food or beverage product delivery is(C) Liquor (D) Spirit said to be "short" when
172. What is the tool managers use to (A) the delivery was late
conduct comparison shopping? (B) more items than ordered were
(A) Bid sheet delivered(C) fewer items than ordered were(B) Credit memo
delivered(C) Standardized recipe (D) the vendor does not provide a(D) Product specification delivery invoice
-32-
I 1111111111 IIIIU II III 1111IN 1111111111111ml 1111 III 111111III 1111 1111III
168. W~cR I ~ - ~(1N =
(A) ~CfiT~
(8) ~CfiT~
(C) ~ow:f
(0) ~ow:f
9 rr;:;:; ~ Wn qR;:jk14 CfiT~ CFn.:g ?16. "'..,.
(A) ~W]TC(fM~
(8) ~W]TC(f~~(1NcfiTm;n
(C) Cfi1()<l1IF·FI"~:r~rR~ ~ ~ liGTcfiT
~
(0) ~ ~ CfiT~ 'Cfi8 ~ '<l1lG~
~
O ~~~~~ltt-3"l~l~(11Tm~17 . -~-,ow:f ~~ f@d C:fi\cfT.:g?
(A) ~
(8) ~~
(C) 1m~
(0) ~ow:f
~-~ll'fuT1m~ ~~~~ ~171.mCfiT~Wn~.:g ?
(A) ~ (8) ~
(C) ~ (0) ~
172. t!(141~~Cfi@(\GGI(\ Cfi8 ~ ~ ~
~-m3qCfi(OlwDrr~~ ?
(A) 41(1IJOft~
(8) ~(~)wn(C) l1RCfi mrlt(0) ~ Rffit)codl
-33-
MKG-XX ITECHCIS/1 T/03
~~~ qR"ClI(1Cfi~,~
(A) ~~~~~~
(8) ~#Cfilfi~ ~ $IRl<l1Qi;\irn~
(C) ~'R1~~~llim~~
(0) ~~~~~~RtCfiI31
irn~4 rr;:;:; CSj'ld(1csiG~ CfiTOlj 1qI{) ~.:g17. "'..,.
(A) C£6~~~ 3rqlRdcfiT~
(8) ~# 3"I~1~(1 cfiTm;n
(C) ~cm3rqIRd'Cfi8~~~
CfiTWfiR
(0) ~ ~ 3rqlGCfiCfiT"4ll1~~
~ Wfi'RcfiT 3"I~'\1~(11m1R ~I~ l""4d:175.~cfiT~ (~-gz) ~~.:g?
(A) ~ (8) ~
(C) ~ (0) mlGf
~-~~~cm~ ~cfiT176.$lRlR1fq >rl((f ~ ~ ?(A) "@'"RT~CfR1T (~qIGR)
(8) $llldCfidT~
(C) 3rqlG4 CfiI~JIR
(O)~~
7 ~~<:rTlm~~cm'~'17. "'..,.~~t~(A) ~ fctcl~d m(8) 3"l1~~ld~~~~~~m
(C) 3"l1~~ld ~"Cfil1~~~~m
(0) ~~~~~;rCfiUmm
173.
MKG-XX/TECHCIS/1 T/03
178. A credit memo is a tool managers use to
(A) file vendor invoices
(8) place additional food orders
(C) modify product specifications
(0) correct inaccurate deliveryinvoice
179. What is the formula used to calculate afood service operation's profits?
(A) Revenue - Expense = Profits
(B) Revenue + Expenses = Profits
(C) Sales + Food cost - Labor cost =Profits
(0) Sales + Food cost + Labor cost =Profits
180. What istheformula usedto calculatea foodservice operation's Total Expense % ?
(A) Labor Cost / Revenue = TotalExpense %
(8) Total Expense / Profit = TotalExpense %
(C) Total Expense / Revenue = TotalExpense %
(0) Total Expense / Other Expenses =Total Expense %
181. Scotch malt whiskey is made from
(A) Barley (B) Rye
(C) Wheat (0) Corn
182. Scotch whiskey is aged for a minimumperiod of
(A) 1 year (8) 2 years
(C) 3 years (0) 4 years
-34-
Immlll 11m1111IImill mllllllllllllllllllllllllll~11111111111 mIIIIII1II mil
183. Peat fire is used in the preparation of(A) Irish whiskey
(8) Canadian whiskey(C) Bourbon whiskey
(0) Scotch whiskey
184. Blended scotch whisky is the blend of(A) Irish and Scotch
(8) Scotch malt and Scotch grain(C) Scotch malt and Bourbon(0) Scotch grain and Irish malt
185. Irish whiskey is pot distilled
. (A) Twice (B) Thrice
(C) Four times (0) Five times
186. Irish whiskey is aged for a minimumperiod of
(A) 2 years (8) 3 years
(C) 4 years (0) 5 years
187. Bourbon whiskey is made from mashconsisting of maize corn at least(A) 31% (B) 41%
(C) 51% (0) 61%
188. Pink gin is best made with(A) Plymouth gin
(B) Sole gin
(C) Holland gin(0) London dry gin
189. The analyzer and rectifier are
(A) whisky blenders
(8) parts of the pot still
(C) employees at the distillery
(0) parts of the patent still
IWIIIIIIII. I11111 1111111111111111111111111111111111111111111111111111111
~wn3qCfi(OICfl1~ ~ 18___ 3.
~ >'<frrCfi~ ~ I
(A) ~ Gn'51ChlCfl1~ Cfi8 ~ ~
(8) 3iRtn:Cfd~~~~~
(C) ~R~6codl~~Cfi8~~
(0) lR1cf~~Cfl1WCfi8~
~
178.
179. ~ ~ WiT qf(:q 1<."1"1~ ~ ctT TfURT ~
~~~Cfm~?
(A) ~-~=~
(8) ~+~=~
(C) ~+~CfiT~-~=~
(0) ~+~CfiT~+~=~
180. ~~WiT qf(:qI<."H~~O<:!<l % ctTTfURT~~~~Cfm~ ?
(A) ~/~ =~O<:!<l%
(8) ~~/~ =~O<:!<l %
(C) ~~/~ =~O<:!<l%
(0) ~~/~O<:!<l=~~%
181. ~lWG~m ~~~ I
(A) ~ (8) ~
(C) ~ (0) lfCF;fi1
182. ~ fO%m ..£tld~ ~
~mm~1(A) 1 ~
(C) 3~
(8) 2~
(0) 4~
-35-
MKG-XX ITECHCIS/1 T/03
184.
~~ Cfl1GRH~~~
(A) ~~ffi(8) ct~rn4'"1fO%m(C) ~~ffi(0) ~fO%mfm~~ fO%m CfiT-m~~ I(A) ~3fR~(8) ~lWG3fR~~(C) ~lWG3fu:~(0) ~~3fR~lWG
~ fO%mciT ~-m-ij3i I~RId ~r~mfT ~ I(A) GT (8) cfH(C) ~ (0) -qfq
~Fo%m4dd~ ~~mm~ I(A) 2~ (8) 3~(C) 4~ (0) 5~
~ fO%m Cfil1-B Cfil1 l1CfCfiTCfl1~~clCfi( er;ft mm~ I
(N 31% (~ 41%(C) 51% (0) 61%
~l1fuT(m)~~dW_-il~~~ I(A) L<11{q13~m(8) ~m(C) ~m(0) ~~mRI!(cl ~Cfi3fR fu6coCfil{l ~
(A) fO%m~(8) ~er<R~~(C) ~ CfiI(@I~~ CfiJt:qI{l
(0) ~Wz~\Tl1T
185.
186.
187.
188.
189.
MKG-XX/TECHCIS/1 T/03 11111111IIW IIIII~ 1I1I1I1I 1111111"IIIII~ 1I111111mI~IIII 1111111m 111111111all
190. Fortified wines are those to which has 195. Grande Champagne is a regionbeen added of France which is famous for the(A) Brandy production of(B) Vitamins (A) Calvados(C) Sulphur (B) Cognac
(0) Sugar (C) Champagne(0) Claret
191. The spirit safe is where(A) the distiller keeps his valuable 196. What is fromage ?
equipment (A) .sorbet(B) the oldest bottles of liqueur (B) pasta
brandy are kept (C) cheese(C) the final blending of spirits takes (0) fish
place 197. Which of the following is the lounge(0) heads and tails are separated and waiter?
testing taking place (A) Chef de Salle192. Pot still spirits differ from those produced (B) Chef d'etage
in a patent still as follows (C) Chef de Wagon(A) they contain more impurities (0) Sommelier(B) they contain fewer impurities 198. What are Tisanes ?(C) they do not need to be matured for (A) Chocolatetwo years
(B) Herbal and fruit flavored tea(0) they are much higher in alcohol (C) Type of Coffeewhen distilled(0) Nourishing Beverage
193. Gin Originated in the199. Which of the following is added in(A) England Calypso Coffee ?
(B) Holland (A) Benedictine(C) USA (B) Tia Maria(0) Canada (C) Scotch Whisky
194. The most common botanical used in (0) Cointreauflavoring of gin is 200. What is the flavor of orgeat syrup?(A) coriander (A) Almond(B) fennel seeds (B) Pomegranate(C) juniper (C) Cherry(0) bay leaves (0) Banana
-36-
1111111111mIIIIIII.II.IIIIIIIIIIIIIIIIII~ IIIIIII.IIIIIIIII~IIIIIIIIIIIIII nil MKG-XX ITECHCIS/1 T/03
190. 1~ifld ~~~, m# Mctl<:!1 195. ~~, 3;fi"RFfi"Tcm ~ti'r ~~tl J(qIG"itg~~ I
(A) ~ . (A) ~~sl~(B) Rlc:lM"i (B) Cfi'p~Cfi
(C) ~ (C) ~
(0) ~ (0) ~
191. -wrn:z~t ~ 196. ~Cfmt?
(A) ~ l~cHCfidT :w:R l{,<"'4C1H JqCfi(OI (A) ~wm~ (B) <m=<n
(B) ~~~I4)"id~~wfi~~ (C) -q:fu:(C) -wrn:z"CfiT~ fifS~Uffcti<.rr~ t (0) ~(0) ~~~31WT-31WT~~~ 197. RYHR9d~~~-m~~t?
~ \ffi&lUf mmt(A) ~~~
192. RYId)~I(ar<H~ ~1~Rld -wrn:z~~ (B) ~G''$f~ ~ I~ Rld -wrn:z ~ 31WTmm t (C) ~~~(A) ~~~~~imm~ (0) Blil H<:!(
(B) ~Cfil1 ~~R;:<OliMt 198. ~ir:r ("00) q<:n~ ?(C) ~ mcriT"(1"CfiqIt qCfCl"Cfi8 cfiT (A) :qICflcl2:
~ ICI~<:!Cfid1m mm (B) ~~~~~<nffi~(D) ~ ~ ~1~Rld fcti<.rr~t <fr~ (C) Cfil1t1 "CfiTVcfiT(
~ ~&Ch'I(i)I("Immt(0) ~1m
193. m"CfiT~ ~tl 199. RY H R9d -ij ~ cp:rf ~ HCB'I"Cf>ro~ M("II<:!I(A) ~ ~t?(B) ~ (A) ~~~Cf2:I~"i(C) ~~.~. (B) R:<:rrlfTft:<rr(0) ~ (C) ~ ~f4i1
194. 11fuu CfiTfq 1~t)2:~ tg w.m ctt (0) CfiI~"?1\Jt I~ClIcl) ~ ~ I~ 1'"<:1CI+fqR! t 200. mf1fc fu1:q"CfiT~ q<:n~ ?(A) ~ (A) GfTGTJT(B) ~ (B) 3H1((C) ~ (C) ~(0) ~\JIq'dl (0) ~
-37-
-::-;---..,
IIIIIIII
___ ...l
M KG -XX 1TE C He I8/1 T103 11111111111~11111111.lllllllllIllg 111111111111111111_11111111111111111111111111111111
IMPORTANT INSTRUCTIONS TO CANDIDATES3utl~cnij ~ ~ q~~,!?i~
13. This booklet contains 40 pages. 13. ~ ~ ~ 40 ~ ~ I
14. Directions : Each question or incomplete 14. ~ : ~ ~ 3l~ ~ ~ ~ ~ ~statement is followed by four alternative "ffi:"3W ~ ~ ~ ~"1"fit ~ I ~ ~suggested answers or completions. In eachcase, you are required to select the one that ~ ~ ~ ~ CfiT~ ~ ~ ~ CfiT-mft"3Wcorrectly answers the question or completes the ~ ~ ~ CfiT"W ~ 3fR: ~ "3W ~ ~statement and blacken (e) appropriate circle ~ 'n(1ICflI{ ~ A, B, C tITDCfiT~tIT~A, B, C or 0 by Blue / Black Ball-Point Penagainst the question concerned in the Answer ~-~ t.1"B ~ (e) ~ ~ I (~aIlRrnSheet. (For V.H. candidates corresponding ~t::ftGcml c}; ~ ~lffi l11mcfi'R ~ ~circle will be blackened by the scribe) ~~~)
15. Mark your answer by shading the appropriatecircle against each question. The circleshould be shaded completely without leavingany space. The correct method of shading isgiven below.
Wrong Method Wrong Method Wrong Method Correct Met hod
O~OO 0000 O@OO oeooThe Candidate must mark his/her responseafter careful consideration.
16. There is only one correct answer to eachquestion. You should blacken (e) the circle ofthe appropriate column, viz., A, B, C or D. Ifyou blacken (e) more than one circle againstanyone question, the answer will be treatedas wrong.
17. In case of any discrepancy between theEnglish and Hindi versions of any question,the English version will be treated as final/authentic.
18. Use the space for rough work given in theQuestion Booklet only and not on the AnswerSheet.
19. You are NOT required to mark your answersin this Booklet. All answers must be indicatedin the Answer Sheet only.
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