Food Production Notes & Questions on Cooking Methods, Herbs, Spices, Stock, Types of Chefs & More!

Here I will be providing a variety of questions with their answers that will help us the students studying Hotel Management or Food Production or it will just help the curious people getting information. I hope this helps you!



Q 1. Difference between Grilling and Broiling?
ANS: In Grilling the Heat Source is at bottom while in Broiling the heat source is at top

Q 2. Name 10 Types of Bread?
ANS: They are:
- Toast
- Brown Bread
- White Bread
- Roti
- Bun
- Biscuit
- Paratha
- Potato Bread
- Croutons
- Challah

Q 3. Name 5 Dry Herbs and Spices?
ANS: They are
- Bay Leaf
- Cinnamon
- Cumin
- Ginger
- Garlic Powder

Q 4. Name 5 Fresh Herbs?
ANS: They are
- Basil
- Chives
- Curry Leaves
- Mint
- Parsley

Q 5. Name the often used Aromatic Vegetables? 
ANS: They are
- Carrots
- Onions
- Garlic
- Peppers
- Celery




Q 6. What are the Six main Types of Menu?
ANS: They are
- table d'hote
- a la carte menu
- wine/beverage menu
- static menu
- du jour menu
- dessert menu

Q 7. Name the Methods of Cooking?
ANS: They are
- Baking
- Grilling
- Frying
- Boiling
- Broiling
- Steaming
- Poaching

Q 8. Name two methods of Cooking Rice?
ANS: Draining and Absorption Method

Q 9. Name Some Indian Masalas?
ANS: They are
- Fennel Bulbs
- Black cardamom
- Coriander
- Chili pepper
- Mustard seed
- Amchoor
- Curry tree

Q 10. Name the Objectives of Cooking?
ANS: They are
- Cooking makes food more digestible
- Cooking enhances the flavor of the food cooked
- Cooking retains nutritive and flavorings that are present in the food
- Cooking kills the germs and bacteria that are present in the food
- Cooking also preserves the food for a longer duration of time
- Cooking makes the cooked food aesthetically appealing to the eye and we feel good
- Cooking gives variety to the menu as one food item can be cooked in different kind of ways
- Cooking provides us a balance kind of meal as a lot of ingredients and food items are cooked together giving us a balanced meal which are healthy for us (if made that way)

Q 11. Name the various Types of Chefs Position?
ANS: They are
- Executive Chef (Chef de Cuisine)
- Sous Chef
- Saucier
- Pastry Chef (Patissier)
- Station Chef (Chef de Partie)
- Fish Cook (Poissonier)
- Vegetable Cook (Entremetier)
- Meat Cook (Rotisseur)
- Fry Cook
- Pantry Chef (Gard Manger)
- Line Cook (Commis)

Q 12. What is the use of Stock?
ANS: It is the base for Soup and Sauce making and it provides flavor

Q 13. Should we Blanch the bones while preparing White Stock or Brown Stock?
ANS: We blanch the bones only in White Stock. For Brown Stock we roast it.

Q 14. Name the Herbs and Spices used for Stock?
ANS: Thyme and Parsley for Stock

Q 16. What is Marination?
ANS: Marination is the process of soaking foods in a seasoned liquid before cooking.

Q 17. Name the Herbs and Spices used for Marination?
ANS: Basil, Rosemary and Oregon Herb

Q 18. How will you differentiate Macedoine cut with Jardiniere?
ANS: Macedoine are of small Dices while Jardiniere is of Batons shape

Q 19. How will you differentiate Veloute Sauce and Veloute Soup?
ANS: Veloute Sauce can be made from different stocks.

Q 20. Name some Mechanical Kitchen Equipment's?
ANS: They are
- Refrigerator
- Salamander Broilers
-  Microwave Oven
- Mixi
- Grinder



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