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 * R...