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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 2: What is the Stock of Bisque Soup? 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 Q...

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...

Question Bank on Cooking Methods - Food Production Questions & Notes. This Page has Various Questions on Cooking Methods which are Boiling, Poaching, Steaming, Stewing, Roasting, Grilling, Broiling, Baking and  Frying. They are used in preparation of various Foods. Q 1: When Blanching Method is Used in Cooking? ANS: Blanching Method is used when Food needs to be precooked. Q 2: What is the temperature required in Poaching Method? ANS: 93 °  to 95 °  Celsius Q 3: Name two methods of Steaming? ANS: Indirect Steaming and Direct Steaming Q 4: Name 3 Methods of Roasting? ANS: Pot Roasting, Oven Roasting and Spit Roasting Q 5: Name Two Frying Methods? ANS: Deep Frying and Shallow Frying Q 6: What is Simmering? ANS: Simmering is heating the food when cooking just under Boiling temperature. Q 7: Name Two Foods which are cooked by POACHING METHOD? ANS: INKOKT LAX and KOTMIS SATSIVI Q 8: Name Two Foods which are cooked by STEAMING ...