Interview questions
for Food production
What do you mean
by the term Bake?
To cook food in an
enclosed oven
2. What is Bake Blind?
To partially or completely cook an unfilled
pastry case. This is done by pricking the base of the case with a fork all over
then lining the uncooked case with greaseproof paper and weighting it down with
beans. Cooking is between 15 and 30 minutes, depending on the recipe.
3. To cover a food with strips of
fat, such as bacon or larding fat, which protects and bastes it during cooking?
Is technically known as?
Bard
4. what is baking?
The cooking of
food/food items by converted dry heat in an oven
5. Define braising?
Braising is
defined as the cooking of whole food or large cuts in a covered container with
an appropriate amount of liquid which forms the basis of the sauce. to
accompany the dish. Braising usually takes place in an oven
6. What is the purpose of
Braising?
To cook meat that
is too tough to roast but does not need to be cut into small pieces. Also to
tenderise vegetables which contain tough cellulose.
7. Differentiate Brown Braising & White
Braising
Brown Braising
where the food is browned beforehand and dark ingredients such as brown stock
or other red meat, or red wine are used.
White Braising where the food
is blanched, refreshed and cooked in a white liquid such as white stock
8. What is meant by Blanching and
refreshing
where the
food is covered with cold water, brought to boil, or as in the case of
vegetables plunged into boiling liquid and rinsed under cold water to remove
sediment and impurities, bitterness, and to stop discolouration.
9. Define Boiling ?
Boiling is the
cooking of foods in a liquid either at or brought to boiling point.
Although boiling
appears to be a simple method of cookery care must be taken to prepare, time
and finish the items
10.
Boiling gently with gentle surface motion is known as
Simmering
11. Deep Fry means ?
The process of
cooking food by immersion in hot fat or oil in a deep pan or electric fryer to
give a crisp, golden coating.
12. Fishes are also classified by
their fat content give example?
White fish &
Oily fish
13. What is Oily fish?
These are the fish
that are high in their fat content. E.g. eel, mackerel, salmon trout.
14. What is White fish?
These are the fish
that are low in fat content e.g. cod, hake, haddock, whiting, halibut, lemon
sole, turbot.
15. Give example for Round fish?
Cod, hake,
haddock, whiting, eel, mackerel, salmon, trout.
16. Flat fish are the fish, which
have eyes on the same side of their body. They are found at great depths at the
bottom of the sea can name some fish?
Halibut, lemon
sole, plaice, sole, turbot.
17. Define River fish?
More
nourishing than seawater fish e.g. eel, lamprey, etc and are also more
flavourful.
18. Shellfish have a different
classification all together. They are classified into?
Crustacea: Crab, crawfish, crayfish,
lobster, prawns and shrimps.
Mollousca:
Cockles, mussels, oysters, scallops.
19. What are the points to bourn
in mind while selecting the fish?
· Eyes: Should be bright, full
and not sunken, no slime or cloudiness.
· Gills: Should be bright red,
no bacterial slime.
· Flesh: Should be firm,
translucent and resilient so that when pressed the impression goes quickly. It
should not be limp
· Scales: Should be flat, moist
and plentiful.
· Skin: Should be covered with
fresh sea slime, be smooth and moist with sheen and no abrasions or bruising
and no discoloration.
· Smell: Pleasant, no ammonia or
sourness
· Small fish when held
horizontally on the palm, does not drop at the tail and remain rigid.
20. In case you are purchasing of
fish fillet what is to be checked?
The fillets should
be translucent, not milky white, firm and springy to touch with no signs of
discoloration. The flesh should be intact
21. while Frozen fish if purchased
should be checked ?
· No evidence of freezer burn
· Undamaged packing
· Minimum fluid loss during
thawing
· Flesh still feeling firm after
thawing
22. Fats and oils, also known as ?
Lipids
23. Fats and oils are mixtures of?
triglycerides
24. What are the basics two type
of fatty acids?
Saturated fatty
acids & Unsaturated fatty acids
25. What is the basic different
between Saturated fatty acids & Unsaturated fatty acids?
Saturated fatty
acids in which the hydrocarbon chain is saturated with hydrogen.
Unsaturated fatty
acids in which the hydrocarbon chain is not saturated with hydrogen and
therefore has one or more double bonds.
26. Effect of heat :As fats are
heated there are three temperatures at which noticeable changes take place.
Describe it ?
(A) MELTING-POINT
Fats melt when
heated. Since fats are mixtures of triglycerides they do not have a distinct
melting-point but melt over a range of temperature. The temperature at which
melting starts is called the slip point. Most fats melt at a
temperature between 30°C and 40°C. The melting-point for oils is
below normal air temperature. The more double bonds the
lower the melting point.
(B) SMOKE-POINT
When a fat
or oil is heated to a certain temperature it starts to decompose, producing a
blue haze or smoke and a characteristic acrid smell. Most fats and oils start to
smoke at a temperature around 200°C. In general, vegetable oils
have a higher smoke-point than animal fats. Decomposition of the
triglycerides produces small quantities of glycerol and fatty acids. The glycerol decomposes
further producing a compound called acrolein. This decomposition is
irreversible and, when using a fat or oil for deep frying, the frying
temperature should be kept below the smoke-point. Smoke-point is a useful
measure when assessing the suitability of a fat or oil for frying
purposes. Repeated heating of a fat or oil or the presence of burnt food particles
will reduce the smoke-point. Repeated beating will also
produce oxidative and hydrolytic changes in the fat and result in the
accumulation of substances giving undesirable flavours to the foods cooked in
the fat.
( C )
FLASH-POINT
When a fat is
heated to a high enough temperature, the vapours given off will spontaneously
ignite. This temperature is known as the flash-point. For corn oil the flash-point is
360°C. A fat fire should never be put out with water; this will only spread the
fire. The heat should be turned off and the oxygen supply cut off by covering the
container of burning fat with a lid or blanket.
27. PUFA stands for?
polyunsaturated
fatty acids
28. Can you explain in detail
about Margarine?
Margarine is an
emulsion of water in fat. The fat is a blend of refined vegetable oils, a portion of which has been
hardened by hydrogenation to produce the desired plasticity in the final
product. Fish oils and animal fats may also be incorporated in the blend. The hydrogenation is carried
out by heating the oil in large sealed vessels under pressure. Hydrogen is
bubbled into the oil and finely divided nickel, which is subsequently removed
by filtration, is required as a catalyst. The oil blend is mixed with
the water phase, which is skimmed milk, soured under controlled
conditions to give the desired flavour to the product. Artificial
colouring, salt and vitamins A and D are then added. In Britain these vitamins must
be added by law. This law in necessary because margarine often replaces butter in the diet
and butter is an important source of vitamins A and D. The emulsion is formed in a
machine called a votator, in which mixing and cooling occur together, and a fat
of the desired consistency is produced.
29. What is meant by Lard ?
Lard is fat
extracted from pigs. The extraction is carried out by heating or “rendering”. Lard is almost 100% pure fat
30. How Butter is made ?
Butter is made by
churning pasteurized cream. During churning the cream
becomes more viscous and finally a mass of solid butter is produced. The liquid by-product, known
as buttermilk, is removed and the butter is mixed to give the desired
consistency. Salt and colouring matter may be added at this stage, although some butter
is sold unsalted.
The churning or
agitation process reverses the emulsion. Cream is an emulsion of fat
globules dispersed in a water phase. During churning the fat
globules aggregate and form a solid phase which is interspersed by small water
droplets. Butter is therefore a water-in-fat emulsion.
31. What are the Fat-soluble
vitamins?
vitamins A, D and
E.
32. What are the basics types of
Cheeses ?
Fresh Cheeses
Soft Cheeses
Semi-hard Cheeses
Hard Cheeses
Blue Cheeses
33. WHAT IS CHEESE ?
Cheese is the curd of or the
fresh or matured product obtained by enzyme activity and subsequent separation
of whey by drainage, after coagulation of milk, cream, partly skimmed milk, butter milk or a
combination of these bases.
34. Word cheese is derived from?
The present word
cheese is derived from the old English word "Cese" and
"Chiese" from the Latin "Caseus". The equivalent words in
German" Kase", and French "Fromage", in Spain it is called
"Queso", and in Italy "Fromaggio".
35. Word 'Chocolate' is derived from?
The word
'Chocolate' comes from the Mayan word xocoatl,
36. Word ' cocoa ' is derived from?
word 'cocoa' from
the Aztec cacahuatl.
37. Cadbury's chocolate company
creates the first chocolate bar In the Year Of?
1842.
38. What is English name of “Le
Gibier”
Games
39. what are the basics two types
of “HONEY”
Heather honey or
lavender honey
40. What are the uses of honey in
cooking?
Honey plays a
major role in patisserie, being used in gingerbread, nonnettes (small round
cakes of iced gingerbread), croquets, crisp almond biscuits(cookies), oriental
cakes and various types of confectionery. Grog, egg nogg and certain liqueurs
also contain honey and it is used instead of saltpeter in pickling brine for
fine delicatessen meats.
41. What are the pointes to
remember While Choosing Honey
When choosing the
type of honey to use, there are three factors to consider: aroma, flavor, color
and body. The flowers from which the nectar is gathered influence aroma and
flavor. Color can also be attributed to the flower, and varies from nearly
clear to very dark. Body depends on 1) floral source and 2) how the honey is
extracted from the comb and blended.
42. Quality of lamb:
Ø It should be compact and
evenly fleshed
Ø Should have a red colour and
fine texture
Ø There should be even
distribution of surface fat, which should be hard and flaky in structure and a
clear white colour.
Ø In the young animal the bone
should be pink and porous so the blood is shown when cut.
43. List down few Popular dishes
prepared from lamb?
· Roast leg of lamb served with
mint sauce
· Irish stew
· Mussakka
· Shish kebab
· Navarin de agneau
· Shepard’s pie
· North umbrian duck(shoulder
boned and stuffed to resemble duck)
· Crown roast
44. Different types of chickens?
Broiler
Roasting chicken
Capons
Poussins
45. Quality of Chicken ?
Ø Plump breast
Ø Pliable breast bone
Ø Flesh firm
Ø White skin with bluish tint
Ø Smooth legs with small scales
46. What are the Different Cuts of
chicken?
Ø Wings
Ø Winglets
Ø Thigh
Ø Drumstick
Ø Carcass
47. List Some popular chicken
dishes:
· Waterzooi- soup with root
vegetables, belgium
· Buffalo chix wings- usa
· Cock-a-leekie- scotland
· Coq au vin-france
· Poulet saute Chasseur-
mushroom, tomato and wine-france
· Caciatore – tomatoes and green
peppers-italy
· Marengo- with mushroom,
tomatoes, crayfish and fried egg- france
· Kiev- deep fried suprmes
stuffed with herb and garlic butter
· Tetrazini- pasta,cheese, cream
and brandy-usa
48. What are the Major components
present in Meats?
· Lean muscle
· Connective tissue
· Fat
· Bones
49. Definition of different types
of pigs:
· Stag --- male matured animal
that has been castrated.
· Barrow ---male immature animal
that has been castrated.
· Hog ---very young pigs
castrated .
· Boar --- male for breeding
purpose.
· Sow--- female which yielded
progeny.
· Gilt --- a female pig not
conceived.
50. What are the points that are considered in
general while receiving meat
· Meat should not fatty.
· No hair on the meat.
· No cyst on the meat.
· Age group
· NO BLOOD HAEMOERRAGE
· Abnormal thickness of fat.
· Abrasion on the skin.
· Contaminated carcass with
dirt, hair, insects and maggots..
· Brown pigmented ribs to be
rejected.
· Bad odor.
· Carcass other than pale pink
colour.
· Spongy and slimy pork
51. List down few Pork products ?
· Bacon
· Gammon
· Ham
· Forcemeat
· Sausage
· Salami
52. What are the four method of curing ham:
· Brine pumping
· Spray pumping
· Brining and
· Dry curing
53. What do you meant by force
meat?
The general
definition of forcemeat is ground or pureed flesh combined with fat and
seasoning and bound by the process of emulsification or by the addition of
binding agents.
54. Define SAUSAGE ?
Sausage is a forcemeat
enclosed in a tube like casing. The variety is virtually endless. Fresh
sausages are made from cured meats. The meat is chopped, or diced and then it
is seasoned. It is then stuffed into a casing. This is a raw product and should
be cooked before eating. Country sauges, Italian sausages and goan sausages are
good example of this type of sausage.
55. What is Poaching Why it is so?
Cooking food
either partially or completely covered by a liquid which is brought to, and
maintained at a temperature just below boiling point.
Poaching is an
effective way of cooking foods for both hot or cold service, not only does it
produce healthy food but it enhances flavour. It can however require
considerable skill and judgement particularly with complex shallow poached fish
dishes. Some dishes described as poach are strictly speaking a mixture of
boiling & poaching for example a whole poached salmon.
56. What is the Purpose of
poaching ?
o the main reasons why foods are
poached are because:
o it is a fast method of cooking
tender food
o food is moved as little as
possible and does not break up or fall apart
o poaching liquid can contribute
to taste and make good bases for sauces
o keeps flavour of food well and
does not add fats/oils
57. What are the basic two Methods of Poaching ?
Deep
Poaching & Shallow Poaching
58. What is Stocks ?
A stock is a
flavorful extract made by cooking meat, fish or vegetables in water.
Commercially stocks are prepared by simmering bones in water with addition of
some flavoring agents.
59. How stocks are Classified ?
· STOCK POT
· CHICKEN BROTH
· VEAL BROTH
· VEGETABLE BROTH
· FISH STOCK
· BROWN STOCK
· MEAT GLACE/ GLACE DE VIANDE
· FISH GLACE
· JUS
· ESSENCES
60. How to prepare White roux?
It is
prepared by cooking flour and clarified butter for approx. 5 minutes over slow
heat and stirring constantly with a whisk. It is used for Béchamel sauce and
thick soups
61. The word
pudding is derived from?
The word pudding
probably comes from the French boudin via the Latin botellus, meaning
"small sausage," referring to encased meats used in medieval
puddings.[1] In the United Kingdom and some Commonwealth countries, pudding is
a common term for any dessert.
62. What is a
Pudding ?
A pudding is the
dessert course of a meal (`pud' is used informally). In Britain, we also use
the words 'dessert, 'sweet'' and 'afters'.
63. What are the
well known traditional home made puddings?
The more
traditional and well known home-made puddings are apple or rhubarb crumble,
bread and butter pudding, spotted dick and trifle.
64. what are the
five roll systems in a flour mill ?
There are five
roll systems in a flour mill: break, sizing, midds (for middling), low grade,
and residue
65.Name five
commonly used Lettuce in hotels
66. Name five
varieties of Mushrooms used in Hotels.
67.What is the
temperature of Tandoor(all the temperatures)
68.What is the
length of Tandoor seekh/rod.
69.Name five
chicken kebabs.
70.Name five mutton/lamb
kebab.
