Question Bank on Cooking Methods, Sauces, Indian Dishes & Vegetable Cuts - Food Production Notes for BHM Students

Question Bank on X - Food Production Notes for BHM Students. Here I will be sharing Questions and their answers on X which will help students in studying better.




Q 1: Name 3 Moist Cooking Methods?
ANS: Boiling, Poaching and Braising Method

Q 2: Name 3 Vinegar Dressings?
ANS: French, American and English Dressings

Q 3: Name 4  Shorbas?
ANS: They are:
* Tamatar Dhaniya ka Shorba
* Dal Shorba
* Mutton Shorba
* Murg Shorba

Q 4: Name Some Textures of Food?
ANS: They are:
* Creamy
* Crunchy
* Greasy
* Moist
* Crumbly

Q 5: Name the combined method of Braising?
ANS: Pot Roasting and Steaming method when combined makes Braising



Q 6: Name 3 Chicken Veloute Sauces?
ANS: Supreme Sauce, Mushroom Sauce and Curry Sauce

Q 7: Name 3 Bechamel Sauce?
ANS: Mornay Sauce, Parsley Sauce and Onion Sauce

Q 8: Name 6 Indian Chicken Dishes?
ANS: They are:
* Butter Chicken
* Tandoori Chicken
* Chicken tikka masala
* Biryani
* Chilli Chicken
* Rogan josh

Q 9: Name 6 Indian Breads?
ANS: They are:
* Chapati
* Naan
* Bhatoora
* Paratha
* Puri
* Roti

Q 10: Name 8 Types of Vegetable Cuts?
ANS: 
* Paysanne
* Julienne
* Macedoine
* Matignon
* Jardiniere
* Batons
* Brunoise
* Chiffonade

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