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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...

Textures in Food - Type of Correct and Incorrect Textures of Food. Textures of Food are basically the characteristics of that particular food on how it feels when eaten and how it looks. Characteristics can be like its aesthetic appearance, softness or hardness, and feeling when we touch it. Correct textures of basically of 6 types (Source: Theory Of Cookery) 1. Firm and Close 2. Short and Crumbly 3. Light and Even 4. Spongy 5. Flaky 6. Smooth Incorrect Textures are: 1. Coarse and Open Texture 2. Hard Texture 3. Soggy Texture 4. Lampy Texture Incorrect Textures can be formed when wrong quantity of ingredients are added to the recipe of food or heated/boiled/baked etc at wrong temperature and things like that.