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 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...