Exam Details

• Post: Cook
• Department: Tourism / Scheduled Caste (SC) Development
• Exam Conducted by: Kerala Public Service Commission (Kerala PSC)
• Paper Code: 54/2016
• Date of Examination: 20th April 2016
• Year: 2016

Overview of the Exam

The Kerala PSC Cook (Tourism / SC Development) exam is conducted to recruit candidates for cooking and food preparation roles in government-run tourism establishments, hostels, and welfare homes under the SC Development and Tourism departments.

A Cook in these departments is responsible for preparing nutritious meals, maintaining kitchen hygiene, ensuring food safety, and catering to the dietary needs of guests and residents. The exam tests candidates’ knowledge in cooking techniques, nutrition, food safety, kitchen management, and general knowledge.

Exam Pattern and Syllabus

The Kerala PSC Cook exam consists of multiple-choice questions (MCQs) covering topics such as culinary skills, food preparation, nutrition, hygiene, and general knowledge. Below is the detailed syllabus breakdown:

1. Basic Cooking Techniques

✔ Methods of Cooking – Boiling, steaming, frying, roasting, baking.
✔ Regional and Traditional Kerala Cuisine – Sadhya, seafood, snacks, payasam.
✔ Continental and International Cuisine – Soups, salads, curries, rice dishes.
✔ Vegetarian and Non-Vegetarian Cooking – Differences in preparation and cooking methods.

2. Nutrition and Balanced Diet

✔ Nutritional Requirements – Carbohydrates, proteins, fats, vitamins, minerals.
✔ Special Diets – Diabetic-friendly, low-calorie, high-protein meals.
✔ Food Groups and Their Importance – Fruits, vegetables, dairy, grains, pulses.
✔ Dietary Needs for Different Age Groups – Children, adults, elderly.

3. Food Safety and Hygiene

✔ Personal Hygiene for Cooks – Handwashing, uniforms, cleanliness.
✔ Food Contamination and Spoilage – Bacteria, fungi, food poisoning.
✔ Kitchen Sanitation – Cleaning methods, pest control, waste disposal.
✔ Food Storage and Preservation – Refrigeration, freezing, drying, pickling.

4. Cooking Equipment and Kitchen Management

✔ Types of Kitchen Equipment – Stoves, ovens, knives, blenders, steamers.
✔ Proper Use of Utensils and Appliances – Maintenance and safety measures.
✔ Inventory and Stock Management – Purchasing, storing, reducing wastage.
✔ Fire Safety in the Kitchen – Fire extinguishers, emergency protocols.

5. Kerala Tourism and SC Development Programs

✔ Tourism Industry in Kerala – Popular tourist destinations, food culture.
✔ Role of Cooks in Tourism – Catering in hotels, resorts, heritage homestays.
✔ SC Development Welfare Programs – Hostels, food distribution initiatives.
✔ Government Schemes Related to Food and Nutrition – Mid-Day Meal Scheme, Kudumbashree programs.

6. General Knowledge and Current Affairs

✔ Kerala’s History and Culture – Festivals, traditional dishes, spices.
✔ Indian Constitution and Governance – Welfare schemes, tourism policies.
✔ Recent Developments in Culinary Industry – Organic food, plant-based diets.

Conclusion

The Kerala PSC Cook (Tourism / SC Development) exam is an excellent opportunity for cooking professionals, catering specialists, and hospitality enthusiasts looking for government jobs in the tourism and welfare sectors. To succeed in the exam, candidates should focus on cooking techniques, nutrition, hygiene, kitchen management, and previous year papers.

Click the below link to download Kerala PSC Question Paper of Cook (Tourism / SC Development)