Food Production Question Banks & Notes - Soup, Stock, Sauces, Cooking Methods, Food Textures, Cuisines, Herbs & Spices & More!
Food Production Quest Banks & Notes - Soup, Stock, Sauces, Cooking Methods, Food Textures, Cuisines, Herbs & Spices & More! This post has a variety of questions that can be used by a Hotel Management student or a curious person for knowledge. Especially for students doing Hotel Management and it can help them during their starting semesters, Theory of Cookery is also the source for many of the information provided here for Cooking or Food Production.
Q : What is a Roux?
Ans: Roux is a mixture of flour and fat cooked together for making sauces thick.
Q 1: What is the role of Rice in Two Soups? or Name Two Soups where we use Rice?
Ans: Thickening agent of Bisque Soup and Garnish in Mulligatawny Soup
Q 45: Name Two Frying Methods?
ANS: Deep Frying and Shallow Frying
Q 46: What is Simmering?
ANS: Simmering is heating the food when cooking just under Boiling temperature.
Q 47: Name Two Foods which are cooked by POACHING METHOD?
ANS: INKOKT LAX and KOTMIS SATSIVI
Q 48: Name Two Foods which are cooked by STEAMING METHOD?
ANS: MOMOS and LO MAI GAI
Q 49: Name Two Foods which are cooked by STEWING METHOD?
ANS: POZOLE AND HARIRA
Q 50: Name Two Foods which are cooked by ROASTING METHOD?
ANS: ROASTED SALMON AND ROASTED CHICKEN
Q 70. Name 10 Types of Bread?
ANS: They are:
- Toast
- Brown Bread
- White Bread
- Roti
- Bun
- Biscuit
- Paratha
- Potato Bread
- Croutons
- Challah
Q 71. Name 5 Dry Herbs and Spices?
ANS: They are
- Bay Leaf
- Cinnamon
- Cumin
- Ginger
- Garlic Powder
Q 72. Name 5 Fresh Herbs?
ANS: They are
- Basil
- Chives
- Curry Leaves
- Mint
- Parsley
Q 73. Name the often used Aromatic Vegetables?
ANS: They are
- Carrots
- Onions
- Garlic
- Peppers
- Celery
Q : What is a Roux?
Ans: Roux is a mixture of flour and fat cooked together for making sauces thick.
Q 1: What is the role of Rice in Two Soups? or Name Two Soups where we use Rice?
Ans: Thickening agent of Bisque Soup and Garnish in Mulligatawny Soup
Q 2: What is the Stock of Bisque Soup?
Ans: Shellfish Stock. Examples of Shellfish Stock are Prawn, Lobster, Shrimp etc.
Ans: Shellfish Stock. Examples of Shellfish Stock are Prawn, Lobster, Shrimp etc.
Q 3: Name 6 Continental Herbs?
Ans: Continental Herbs are Basil, Rosemary, Thyme, Tarragon, Mint and Parsley
Ans: Continental Herbs are Basil, Rosemary, Thyme, Tarragon, Mint and Parsley
Q 4: Name that Lentil where we use Ginger Garlic Paste?
Ans: Urad Dal which is used in Dal Makhani
Ans: Urad Dal which is used in Dal Makhani
Q 5: Name that Method which is used for making Rice Pulao and Biryani?
Ans: Absorption Method
Ans: Absorption Method
Q 6: Chowder Soup belongs to Which Country?
Ans: Chowder Soup is an American Soup which is a Thick & Heavy Soup
Q 7: While preparing Consomme Which Type of Scum is Formed?
Ans: Raft Scum is formed while preparing Consomme Soup. Raft is a Solidified Scum.
Ans: Raft Scum is formed while preparing Consomme Soup. Raft is a Solidified Scum.
Q 8: Name Two Derivatives of Hollandaise Sauce?
Ans: Bearnaise and Mustard Sauce are Two Derivatives of Hollandaise Sauce.
Ans: Bearnaise and Mustard Sauce are Two Derivatives of Hollandaise Sauce.
Q 9: Name Two Derivatives of Chicken Veloute Sauce?
Ans: Supreme Sauce and Mushroom Sauce
Ans: Supreme Sauce and Mushroom Sauce
Q 10: Name Two Derivatives of Bechamel Sauce?
Ans: Cream Sauce and Parsley Sauce
Ans: Cream Sauce and Parsley Sauce
Q 11: Name Two Derivatives of Tomato Sauce?
Ans: Portuguese Sauce and Barbecue Sauce
Ans: Portuguese Sauce and Barbecue Sauce
Q 12: Name Two Derivatives of Mayonnaise Sauce?
Ans: Cocktail Sauce and Thousand Islands Sauce
Ans: Cocktail Sauce and Thousand Islands Sauce
Q 13: What is the other name of Butter Sauce?
Ans: The Other name of Butter Sauce is Compound Sauce.
Ans: The Other name of Butter Sauce is Compound Sauce.
Q 14: What is the Thickening Agent of Mutton Broth?
Ans: The Thickening Agent of Mutton Broth is Barley
Ans: The Thickening Agent of Mutton Broth is Barley
Q 15: Name the Dry Cooking Method?
Ans: Baking is a Dry Cooking Method
Ans: Baking is a Dry Cooking Method
Q 16: Name the Garnishes which are Commonly used in Soups?
ANS: Croutons, Profitroles, Cereals, Cheese, Meats, Poultry, Seafood, Pastas and Vegetables.
Q 17: Name Two Types of Thin Soups?
ANS: Unpassed and Passed Soups
Q 18: Name 5 Thick Soups?
ANS: Puree, Cream, Chowders, Bisques and Veloutes
Q 19: Name Two Unpassed Soups?
ANS: Broths and Bouillons
Q 20: Name Passed Soup?
ANS: Consommes are Passed Soups
ANS: Croutons, Profitroles, Cereals, Cheese, Meats, Poultry, Seafood, Pastas and Vegetables.
Q 17: Name Two Types of Thin Soups?
ANS: Unpassed and Passed Soups
Q 18: Name 5 Thick Soups?
ANS: Puree, Cream, Chowders, Bisques and Veloutes
Q 19: Name Two Unpassed Soups?
ANS: Broths and Bouillons
Q 20: Name Passed Soup?
ANS: Consommes are Passed Soups
Q 21: Name 4 Types of Soups
ANS: Thin Soups, Thick Soups, Cold Soups and International Soups
Q 22: Name 5 Consomme Soups?
ANS: Alexandra, Andalouse, Bretonne, Carmen and Colbert
Q 23: Name some Garnishes used in Consomme Soups?
ANS: Royal, Egg Drops, Tapioca, Breton, Dubarry and Celestine
Q 24: Name 5 Puree Soups?
ANS: Compiegne, Conti, Conde, Grecque and Lamballe
Q 25: Name 5 Cream Soups?
ANS: Ambassadeur, Bretonne, Crecy, Washington and Chantilly
Q 26: Name 5 International Soups?
ANS: Minestrone, Green turtle soup, Creole, Paprika and French onion soup
Q 27: Name 3 types of Chowder?
ANS: Clam Chowder, Seafood Chowder and Oyster Chowder
Q 28: Origin of Minestrone Soup?
ANS: ITALY is Origin of Minestrone Soup
Q 29: Origin of Green turtle Soup?
ANS: ENGLAND is Origin of Green turtle Soup
Q 30: Origin of French onion Soup?
ANS: FRANCE is Origin of French onion Soup
Q 31: Origin of Petite marmite Soup?
ANS: FRANCE is Origin of Petite marmite Soup
Q 32: Origin of Scotch broth and Cock-a-leekie Soup?
ANS: SCOTLAND is Origin of Scotch broth and Cock-a-leekie Soup
Q 33: Origin of Creole Soup?
ANS: NEW ORLEANS is Origin of Creole Soup
Q 34: Origin of Mulligatawny Soup?
ANS: INDIA is Origin of Mulligatawny Soup
Q 35: Origin of Bortsch Polonais Soup?
ANS: POLLAND is Origin of Borstsch Polonais Soup
Q 36: Origin of Mahattan Clam Chowder Soup?
ANS: AMERICA is Origin of Manhattan Clam Chower Soup
Q 37: Origin of Olla-podrida and Gazpacho
ANS: SPAIN is Origin of Olla-podrida and Gazpacho
Q 38: Origin of Hotch Pot Flamanda Soup?
ANS: BELGIUM is Origin of Hotch Pot Flamanda Soup
Q 39: Origin of Laberkroedel Soup?
ANS: GERMANY is Origin of Laberkroedel Soup
Q 40: Origin of Paprika Soup?
ANS: Hungary is Origin of Parika Soup
ANS: Thin Soups, Thick Soups, Cold Soups and International Soups
Q 22: Name 5 Consomme Soups?
ANS: Alexandra, Andalouse, Bretonne, Carmen and Colbert
Q 23: Name some Garnishes used in Consomme Soups?
ANS: Royal, Egg Drops, Tapioca, Breton, Dubarry and Celestine
Q 24: Name 5 Puree Soups?
ANS: Compiegne, Conti, Conde, Grecque and Lamballe
Q 25: Name 5 Cream Soups?
ANS: Ambassadeur, Bretonne, Crecy, Washington and Chantilly
Q 26: Name 5 International Soups?
ANS: Minestrone, Green turtle soup, Creole, Paprika and French onion soup
Q 27: Name 3 types of Chowder?
ANS: Clam Chowder, Seafood Chowder and Oyster Chowder
Q 28: Origin of Minestrone Soup?
ANS: ITALY is Origin of Minestrone Soup
Q 29: Origin of Green turtle Soup?
ANS: ENGLAND is Origin of Green turtle Soup
Q 30: Origin of French onion Soup?
ANS: FRANCE is Origin of French onion Soup
Q 31: Origin of Petite marmite Soup?
ANS: FRANCE is Origin of Petite marmite Soup
Q 32: Origin of Scotch broth and Cock-a-leekie Soup?
ANS: SCOTLAND is Origin of Scotch broth and Cock-a-leekie Soup
Q 33: Origin of Creole Soup?
ANS: NEW ORLEANS is Origin of Creole Soup
Q 34: Origin of Mulligatawny Soup?
ANS: INDIA is Origin of Mulligatawny Soup
Q 35: Origin of Bortsch Polonais Soup?
ANS: POLLAND is Origin of Borstsch Polonais Soup
Q 36: Origin of Mahattan Clam Chowder Soup?
ANS: AMERICA is Origin of Manhattan Clam Chower Soup
Q 37: Origin of Olla-podrida and Gazpacho
ANS: SPAIN is Origin of Olla-podrida and Gazpacho
Q 38: Origin of Hotch Pot Flamanda Soup?
ANS: BELGIUM is Origin of Hotch Pot Flamanda Soup
Q 39: Origin of Laberkroedel Soup?
ANS: GERMANY is Origin of Laberkroedel Soup
Q 40: Origin of Paprika Soup?
ANS: Hungary is Origin of Parika Soup
Q 41:When Blanching Method is Used in Cooking?
ANS: Blanching Method is used when Food needs to be precooked.
ANS: Blanching Method is used when Food needs to be precooked.
Q 42: What is the temperature required in Poaching Method?
ANS: 93° to 95° Celsius
Q 43: Name two methods of Steaming?
ANS: Indirect Steaming and Direct Steaming
Q 44: Name 3 Methods of Roasting?
ANS: Pot Roasting, Oven Roasting and Spit Roasting
ANS: 93° to 95° Celsius
Q 43: Name two methods of Steaming?
ANS: Indirect Steaming and Direct Steaming
Q 44: Name 3 Methods of Roasting?
ANS: Pot Roasting, Oven Roasting and Spit Roasting
Q 45: Name Two Frying Methods?
ANS: Deep Frying and Shallow Frying
Q 46: What is Simmering?
ANS: Simmering is heating the food when cooking just under Boiling temperature.
Q 47: Name Two Foods which are cooked by POACHING METHOD?
ANS: INKOKT LAX and KOTMIS SATSIVI
Q 48: Name Two Foods which are cooked by STEAMING METHOD?
ANS: MOMOS and LO MAI GAI
Q 49: Name Two Foods which are cooked by STEWING METHOD?
ANS: POZOLE AND HARIRA
Q 50: Name Two Foods which are cooked by ROASTING METHOD?
ANS: ROASTED SALMON AND ROASTED CHICKEN
Q 51: Name 3 Vinegar Dressings?
ANS: French, American and English
Q 52: Name 4 Salads?
ANS:
* Russian Salad
* Mexican black bean salad
* Israeli salad
* Cobb salad
Q 53: Name 4 Italian Food Recipes?
ANS:
* Caprese Salad with Pesto Sauce
* Pasta Carbonara
* Margherita Pizza
* Mushroom Risotto
ANS: French, American and English
Q 52: Name 4 Salads?
ANS:
* Russian Salad
* Mexican black bean salad
* Israeli salad
* Cobb salad
Q 53: Name 4 Italian Food Recipes?
ANS:
* Caprese Salad with Pesto Sauce
* Pasta Carbonara
* Margherita Pizza
* Mushroom Risotto
Q 54: Name 10 Indian Food Recipes?
ANS:
* Aloo Gobhi
* Chana Masala
* Chicken tikka
* Chlore bhature
* Dum aloo
* Poha
* Gajar ka halwa
* Jalebi
* Kheer
* Khichdi
Q 55: Name 4 Potato Dishes?
ANS:
* French Fries
* Parmesan Potato Wedges
* Leek Potato Soup
* Potato Omelette
* Potato Pizza
Q 56: Name 10 American Foods?
ANS:
* Pancakes
* Tater tots
* Chicken fried steak
* Maryland crabcakes
* Potato chips
* Fortune cookies
* Peanut butter sandwich
* Popcorn
* Fried chicken and waffles
* Nachos
Q 57: Name 6 Cakes?
ANS:
* Chocolate and Strawberry cake
* Black Forest Cake
* Mint Oreo Cake
* Snickers Cake
* Chocolate Espresso Bundt Cake
* Dark Chocolate Frosted Yellow Cake
Q 58: Name 5 Mexican Foods?
ANS:
* Tacos
* Burritos
* Tortillas
* Salsa
* Nachos
ANS:
* Aloo Gobhi
* Chana Masala
* Chicken tikka
* Chlore bhature
* Dum aloo
* Poha
* Gajar ka halwa
* Jalebi
* Kheer
* Khichdi
Q 55: Name 4 Potato Dishes?
ANS:
* French Fries
* Parmesan Potato Wedges
* Leek Potato Soup
* Potato Omelette
* Potato Pizza
Q 56: Name 10 American Foods?
ANS:
* Pancakes
* Tater tots
* Chicken fried steak
* Maryland crabcakes
* Potato chips
* Fortune cookies
* Peanut butter sandwich
* Popcorn
* Fried chicken and waffles
* Nachos
Q 57: Name 6 Cakes?
ANS:
* Chocolate and Strawberry cake
* Black Forest Cake
* Mint Oreo Cake
* Snickers Cake
* Chocolate Espresso Bundt Cake
* Dark Chocolate Frosted Yellow Cake
Q 58: Name 5 Mexican Foods?
ANS:
* Tacos
* Burritos
* Tortillas
* Salsa
* Nachos
Q 59: Name 3 Moist Cooking Methods?
ANS: Boiling, Poaching and Braising Method
Q 60: Name 3 Vinegar Dressings?
ANS: French, American and English Dressings
Q 61: Name 4 Shorbas?
ANS: They are:
* Tamatar Dhaniya ka Shorba
* Dal Shorba
* Mutton Shorba
* Murg Shorba
Q 62: Name Some Textures of Food?
ANS: They are:
* Creamy
* Crunchy
* Greasy
* Moist
* Crumbly
Q 63: Name the combined method of Braising?
ANS: Pot Roasting and Steaming method when combined makes Braising
ANS: Boiling, Poaching and Braising Method
Q 60: Name 3 Vinegar Dressings?
ANS: French, American and English Dressings
Q 61: Name 4 Shorbas?
ANS: They are:
* Tamatar Dhaniya ka Shorba
* Dal Shorba
* Mutton Shorba
* Murg Shorba
Q 62: Name Some Textures of Food?
ANS: They are:
* Creamy
* Crunchy
* Greasy
* Moist
* Crumbly
Q 63: Name the combined method of Braising?
ANS: Pot Roasting and Steaming method when combined makes Braising
Q 64: Name 3 Chicken Veloute Sauces?
ANS: Supreme Sauce, Mushroom Sauce and Curry Sauce
Q 65: Name 3 Bechamel Sauce?
ANS: Mornay Sauce, Parsley Sauce and Onion Sauce
Q 66: Name 6 Indian Chicken Dishes?
ANS: They are:
* Butter Chicken
* Tandoori Chicken
* Chicken tikka masala
* Biryani
* Chilli Chicken
* Rogan josh
Q 67: Name 6 Indian Breads?
ANS: They are:
* Chapati
* Naan
* Bhatoora
* Paratha
* Puri
* Roti
Q 68: Name 8 Types of Vegetable Cuts?
ANS:
* Paysanne
* Julienne
* Macedoine
* Matignon
* Jardiniere
* Batons
* Brunoise
* Chiffonade
ANS: Supreme Sauce, Mushroom Sauce and Curry Sauce
Q 65: Name 3 Bechamel Sauce?
ANS: Mornay Sauce, Parsley Sauce and Onion Sauce
Q 66: Name 6 Indian Chicken Dishes?
ANS: They are:
* Butter Chicken
* Tandoori Chicken
* Chicken tikka masala
* Biryani
* Chilli Chicken
* Rogan josh
Q 67: Name 6 Indian Breads?
ANS: They are:
* Chapati
* Naan
* Bhatoora
* Paratha
* Puri
* Roti
Q 68: Name 8 Types of Vegetable Cuts?
ANS:
* Paysanne
* Julienne
* Macedoine
* Matignon
* Jardiniere
* Batons
* Brunoise
* Chiffonade
Q 69. Difference between Grilling and Broiling?
ANS: In Grilling the Heat Source is at bottom while in Broiling the heat source is at top
ANS: In Grilling the Heat Source is at bottom while in Broiling the heat source is at top
Q 70. Name 10 Types of Bread?
ANS: They are:
- Toast
- Brown Bread
- White Bread
- Roti
- Bun
- Biscuit
- Paratha
- Potato Bread
- Croutons
- Challah
Q 71. Name 5 Dry Herbs and Spices?
ANS: They are
- Bay Leaf
- Cinnamon
- Cumin
- Ginger
- Garlic Powder
Q 72. Name 5 Fresh Herbs?
ANS: They are
- Basil
- Chives
- Curry Leaves
- Mint
- Parsley
Q 73. Name the often used Aromatic Vegetables?
ANS: They are
- Carrots
- Onions
- Garlic
- Peppers
- Celery
Q 74. 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 75. Name the Methods of Cooking?
ANS: They are
- Baking
- Grilling
- Frying
- Boiling
- Broiling
- Steaming
- Poaching
Q 76. Name two methods of Cooking Rice?
ANS: Draining and Absorption Method
Q 77. Name Some Indian Masalas?
ANS: They are
- Fennel Bulbs
- Black cardamom
- Coriander
- Chili pepper
- Mustard seed
- Amchoor
- Curry tree
Q 78. 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 79. 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 80. What is the use of Stock?
ANS: It is the base for Soup and Sauce making and it provides flavor
Q 81. 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 82. Name the Herbs and Spices used for Stock?
ANS: Thyme and Parsley for Stock
Q 83. What is Marination?
ANS: Marination is the process of soaking foods in a seasoned liquid before cooking.
Q 84. Name the Herbs and Spices used for Marination?
ANS: Basil, Rosemary and Oregon Herb
Q 85. How will you differentiate Macedoine cut with Jardiniere?
ANS: Macedoine are of small Dices while Jardiniere is of Batons shape
Q 86. How will you differentiate Veloute Sauce and Veloute Soup?
ANS: Veloute Sauce can be made from different stocks.
Q 87. Name some Mechanical Kitchen Equipment's?
ANS: They are
- Refrigerator
- Salamander Broilers
- Microwave Oven
- Mixi
- Grinder
ANS: They are
- table d'hote
- a la carte menu
- wine/beverage menu
- static menu
- du jour menu
- dessert menu
Q 75. Name the Methods of Cooking?
ANS: They are
- Baking
- Grilling
- Frying
- Boiling
- Broiling
- Steaming
- Poaching
Q 76. Name two methods of Cooking Rice?
ANS: Draining and Absorption Method
Q 77. Name Some Indian Masalas?
ANS: They are
- Fennel Bulbs
- Black cardamom
- Coriander
- Chili pepper
- Mustard seed
- Amchoor
- Curry tree
Q 78. 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 79. 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 80. What is the use of Stock?
ANS: It is the base for Soup and Sauce making and it provides flavor
Q 81. 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 82. Name the Herbs and Spices used for Stock?
ANS: Thyme and Parsley for Stock
Q 83. What is Marination?
ANS: Marination is the process of soaking foods in a seasoned liquid before cooking.
Q 84. Name the Herbs and Spices used for Marination?
ANS: Basil, Rosemary and Oregon Herb
Q 85. How will you differentiate Macedoine cut with Jardiniere?
ANS: Macedoine are of small Dices while Jardiniere is of Batons shape
Q 86. How will you differentiate Veloute Sauce and Veloute Soup?
ANS: Veloute Sauce can be made from different stocks.
Q 87. Name some Mechanical Kitchen Equipment's?
ANS: They are
- Refrigerator
- Salamander Broilers
- Microwave Oven
- Mixi
- Grinder
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