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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...

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...

Question Bank on Soups - Food Production Questions & Notes. Here I will be providing varieties of Questions on Soups. Q 1: Name the Garnishes which are Commonly used in Soups? ANS: Croutons, Profitroles, Cereals, Cheese, Meats, Poultry, Seafood, Pastas and Vegetables. Q 2: Name Two Types of Thin Soups? ANS: Unpassed and Passed Soups Q 3: Name 5 Thick Soups? ANS: Puree, Cream, Chowders, Bisques and Veloutes Q 4: Name Two Unpassed Soups? ANS: Broths and Bouillons Q 5: Name Passed Soup? ANS: Consommes are Passed Soups Q 6: Name 4 Types of Soups ANS: Thin Soups, Thick Soups, Cold Soups and International Soups Q 7: Name 5 Consomme Soups? ANS: Alexandra, Andalouse, Bretonne, Carmen and Colbert Q 8: Name some Garnishes used in Consomme Soups? ANS: Royal, Egg Drops, Tapioca, Breton, Dubarry and Celestine Q 9: Name 5 Puree Soups? ANS: Compiegne, Conti, Conde, Grecque and Lamballe Q 10: Name 5 Cream Soups? ANS: Ambassadeur, Bretonne, Crecy, W...

Question Bank on Soup, Stock & Sauces - Food Production Questions and Notes. Here I will be providing different type of Questions on Soup, Stock and Sauces. I will not be putting everything in this single post but in parts. There will be notes as well which can be used for studying purposes. NOTE: THERE ARE QUESTIONS OTHER THAN SOUP, STOCK AND SAUCES TOO 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 4: Name that Lentil where we use Ginger Garlic Paste? 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 ...