Difficulty: Mixed
Which snack is made from roasted pulses?
A Fruit syrup
B Sweetened soda
C Roasted chana
D Refined sugar
Answer: C. Roasted chana. Chana is a pulse and can be roasted as a savoury snack.
What is poha mainly made from?
A Ground chickpeas
B Millet flour
C Flattened rice
D Fermented yogurt
Answer: C. Flattened rice. Poha is flattened rice; recipes can add vegetables, peanuts, and spices.
How can poha include more vegetables?
A Mix in chopped vegetables
B Serve with soda
C Add extra syrup
D Remove all produce
Answer: A. Mix in chopped vegetables. Chopped vegetables can add variety, fibre, and colour to poha.
Which ingredient can add protein to poha?
A Fruit jelly
B Sugar syrup
C Peanuts
D Clear soda
Answer: C. Peanuts. Peanuts contribute protein and fats; consider allergies and portion needs.
What is a common base for idli batter?
A Rice and pulses
B Sugar and oil
C Wheat and candy
D Fruit and milk
Answer: A. Rice and pulses. Many idli batters use rice and a pulse such as urad dal, though recipes vary.
Which cooking method is used for idli?
A Deep-frying
B Dry roasting only
C Grilling over flame
D Steaming
Answer: D. Steaming. Idli is commonly steamed after batter preparation.
Why can steaming be used for some snacks?
A It needs little added oil
B It guarantees low calories
C It removes all nutrients
D It adds syrup
Answer: A. It needs little added oil. Steaming can prepare foods without deep-frying, although ingredients and portions still matter.
What is a typical base for dhokla?
A Fruit juice
B Sugar syrup
C Fermented gram batter
D Potato starch only
Answer: C. Fermented gram batter. Many dhokla recipes use gram flour or fermented gram-based batter; regional methods differ.
Which snack uses puffed rice as a base?
A Dosa batter
B Bhel puri
C Ragi roti
D Curd rice
Answer: B. Bhel puri. Bhel puri commonly uses puffed rice with vegetables, chutneys, and other ingredients.
How can bhel be made less dependent on fried toppings?
A Add vegetables and pulses
B Use extra salted chips
C Pour sweet syrup
D Add more fried sev
Answer: A. Add vegetables and pulses. Vegetables and pulses can increase variety while fried toppings and chutneys can be portioned to taste.
What is a good way to season homemade chana?
A Coat in sugar
B Use spices and lemon
C Add excess salt
D Mix with soda
Answer: B. Use spices and lemon. Spices and lemon can add flavour without relying only on salt.
Which grain is used in a ragi snack?
A Refined sugar
B Finger millet
C Corn syrup
D Table salt
Answer: B. Finger millet. Ragi is the common name for finger millet.
What can make a millet snack more balanced?
A Remove all vegetables
B Pair with pulses or yogurt
C Use syrup as topping
D Add only sugar
Answer: B. Pair with pulses or yogurt. Pairing a millet-based snack with pulses, vegetables, or yogurt can add variety.
Which Indian snack is commonly made from chickpea flour?
A Sweet soda
B Fruit jelly
C Besan chilla
D Plain rice
Answer: C. Besan chilla. Besan chilla uses gram flour, which comes from chickpeas.
How can a chilla include more vegetables?
A Add sweet syrup
B Add grated vegetables
C Skip the batter
D Cover with candy
Answer: B. Add grated vegetables. Grated or chopped vegetables can be mixed into chilla batter.
What can be served with a savoury chilla?
A Fruit syrup
B Plain curd
C Sweetened soda
D Candy glaze
Answer: B. Plain curd. Plain curd is a possible accompaniment, depending on preferences and dietary needs.
Which snack uses sprouted legumes?
A Syrup toast
B Moong salad
C Fruit soda
D Sugar candy
Answer: B. Moong salad. A moong salad uses sprouted legumes; preparation and hygiene matter.
Why should sprouts be handled carefully?
A Warm moisture can support germs
B Washing removes every risk
C They never spoil
D Raw foods are always sterile
Answer: A. Warm moisture can support germs. Sprouts can support microbial growth; use safe sourcing, thorough washing, and cooking when advised.
What is a safer choice for vulnerable people eating sprouts?
A Eat them raw always
B Leave them warm
C Cook them thoroughly
D Store uncovered
Answer: C. Cook them thoroughly. People at higher risk of foodborne illness may be advised to avoid raw sprouts; thorough cooking reduces risk.
Which chutney ingredient adds flavour without a sugary base?
A Sweet soda
B Candy
C Fresh coriander
D Syrup
Answer: C. Fresh coriander. Fresh herbs such as coriander can form the base of a savoury chutney.
What should be done before making chutney?
A Use unwashed herbs
B Mix with raw meat
C Use dirty utensils
D Wash produce with safe water
Answer: D. Wash produce with safe water. Wash produce and use clean utensils and surfaces during preparation.
Which snack can be made from fermented batter?
A Plain cucumber
B Fresh apple
C Roasted peanuts
D Dosa
Answer: D. Dosa. Dosa is commonly made from fermented rice-and-pulse batter, with recipe variation.
How can a dosa filling add variety?
A Remove all fillings
B Add extra syrup
C Use candy alone
D Use vegetables and pulses
Answer: D. Use vegetables and pulses. Vegetable or pulse fillings can add food-group variety to a dosa snack.
What does roasting often change in a snack?
A Texture and flavour
B The package expiry date
C Allergen status
D Food group identity
Answer: A. Texture and flavour. Roasting changes texture and flavour, but ingredients determine the food’s nutrients.
Which choice is a pulse-based Indian snack?
A Sweet jalebi
B Sugar candy
C Soda drink
D Masala chana
Answer: D. Masala chana. Chana is a pulse; seasonings and cooking method affect the final snack.
What can replace some deep-fried snack choices?
A Extra fried chips
B Salted pastries
C Sugar-coated sweets
D Roasted or steamed options
Answer: D. Roasted or steamed options. Roasted or steamed foods can offer alternatives to deep-fried snacks; preparation and portions still matter.
Why compare packaged namkeen labels?
A Salt, fat, serving size vary
B The wrapper colour decides
C All products are identical
D Labels show only protein
Answer: A. Salt, fat, serving size vary. Packaged savoury snacks differ in sodium, fats, ingredients, and serving sizes.
Which ingredient can signal added sodium?
A Salt
B Plain curd
C Whole oats
D Fresh coriander
Answer: A. Salt. Salt listed in ingredients adds sodium; ingredient amounts and label values help compare products.
What is a practical way to reduce excess salt in homemade snacks?
A Use salted seasoning twice
B Use herbs and spices
C Coat in chips
D Add extra pickle
Answer: B. Use herbs and spices. Herbs, spices, lemon, and other flavourings can reduce reliance on added salt.
Which chutney may contain added sugar?
A Sliced cucumber
B Fresh mint chutney
C Sweet tamarind chutney
D Plain yogurt
Answer: C. Sweet tamarind chutney. Some tamarind chutneys are sweetened; recipes vary, so check ingredients or preparation.
How can portion size be kept visible when sharing snacks?
A Serve individual bowls
B Eat from a large packet
C Ignore the group
D Refill without checking
Answer: A. Serve individual bowls. Individual servings can make quantities easier to notice than eating directly from a large packet.
Which food safety practice applies to street snacks?
A Prefer uncovered food
B Ignore hand hygiene
C Choose clean preparation areas
D Use stagnant water
Answer: C. Choose clean preparation areas. Clean preparation surfaces, safe water, and hand hygiene reduce contamination risk.
What is a sensible choice at a busy food stall?
A Chutney kept warm all day
B Freshly prepared hot food
C Raw food near waste
D Food left uncovered
Answer: B. Freshly prepared hot food. Choose food prepared and handled safely; avoid items that have been left exposed or at unsafe temperatures.
How should a prepared snack be kept hot?
A Above 60°C when holding
B Below 5°C
C Beside raw produce
D At room temperature all day
Answer: A. Above 60°C when holding. FSSAI’s home food-safety guide advises keeping prepared food hot above 60°C when held.
How should perishable snacks be kept cold?
A At 20°C
B Beside a hot stove
C Below 5°C when stored cold
D In direct sunlight
Answer: C. Below 5°C when stored cold. FSSAI guidance advises storing prepared leftovers cold below 5°C or hot above 60°C.
What should be done with leftovers prepared earlier?
A Mix with raw foods
B Cool and store safely
C Leave them on counter overnight
D Keep them uncovered
Answer: B. Cool and store safely. Prepare food close to serving where possible; store leftovers at safe temperatures and reheat thoroughly.
Which accompaniment can add vegetables to a snack plate?
A Sweet syrup
B Cucumber salad
C Soda
D Candy
Answer: B. Cucumber salad. Cucumber salad adds vegetables and freshness to a snack plate.
Which fruit can be paired with savoury chaat?
A Salted candy
B Sugar crystals
C Pomegranate seeds
D Soda syrup
Answer: C. Pomegranate seeds. Pomegranate seeds are used in some chaat recipes to add colour and a sweet-tart flavour.
What makes a snack culturally Indian?
A A single spice
B Only packaged foods
C One fixed national recipe
D Regional ingredients and methods
Answer: D. Regional ingredients and methods. Indian snacks vary widely by region, ingredients, and preparation methods.
Why should traditional snacks not be judged by name alone?
A Recipes and portions differ
B Names determine nutrients
C Every recipe is identical
D All snacks are deep-fried
Answer: A. Recipes and portions differ. The same snack name can describe recipes with different ingredients, methods, and portions.
Which snack can combine pulses and vegetables?
A Sweet soda
B Sugar candy
C Syrup pastry
D Chickpea chaat
Answer: D. Chickpea chaat. Chickpea chaat can combine a pulse with vegetables; chutneys and toppings vary.
What should people with food allergies check in Indian snacks?
A The food’s colour
B Ingredients and cross-contact
C Only the serving plate
D The spice level
Answer: B. Ingredients and cross-contact. Mixed snacks may contain allergens such as peanuts, dairy, wheat, or sesame; ask and check labels.
Which preparation is lower in added sugar?
A Syrup-glazed makhana
B Candy-coated makhana
C Caramel-coated makhana
D Plain roasted makhana
Answer: D. Plain roasted makhana. Plain roasted makhana avoids the added sugar used in sweet coatings.
How can makhana be seasoned for a savoury snack?
A Use spices lightly
B Cover in caramel
C Add syrup
D Mix with candy
Answer: A. Use spices lightly. Spices can flavour roasted makhana; salt and oil amounts depend on the recipe.
What does roasting makhana require for best texture?
A Unattended high heat
B Soaking in soda
C Adding raw meat
D Low, attentive heat
Answer: D. Low, attentive heat. Roast gently and watch closely so the pieces do not burn.
Which snack uses flattened rice and can include vegetables?
A Dhokla
B Khandvi
C Idli
D Poha
Answer: D. Poha. Poha is made from flattened rice and can include vegetables and pulses or nuts.
What is a balanced approach to snack frying?
A Reuse oil indefinitely
B Add fried toppings freely
C Deep-fry every snack
D Keep fried foods occasional
Answer: D. Keep fried foods occasional. Fried snacks can fit occasionally, but varied preparation methods help balance oil and energy intake.
How can leftover oil be handled responsibly?
A Follow safe local disposal
B Mix it into drinking water
C Pour it down drains
D Leave it outdoors
Answer: A. Follow safe local disposal. Avoid pouring cooking oil down drains; follow local waste-disposal guidance.
Which is a practical homemade snack-prep habit?
A Store everything warm
B Leave cooked food uncovered
C Prepare clean ingredients ahead
D Reuse unwashed boards
Answer: C. Prepare clean ingredients ahead. Preparing and storing ingredients hygienically can make snack choices more convenient.
What should guide a healthy Indian snack choice?
A Only the dish name
B Variety, preparation, portion
C A food trend
D The largest plate
Answer: B. Variety, preparation, portion. Consider ingredients, preparation method, portion, food safety, and individual needs.