Question Bank
Q1. Draw a neat diagram of the structure of an egg and label its different parts ?
Q2. Explain the various methods of cooking egg?
Q3. What are the four main colour pigments present in vegetable ?What is the action of heat,acid and alkali on them?
Q4.Define a soup?Classify soups in a chart form with examples?
Q5.Name the basic/leading sauces/Mother/Primary sauces.Give recepie for 1 litre of Bechamel sauce?
Q6.Explain the salad dressing.Name two salad dressings?
Q7. What are the various methods of cooking food?Explain each with example.
Q8. Explain the raising/leavening agents.Nmae two chemical raising agents?
Q9. Draw the Organisational chart of a 5 star Kitchen ?
Q 10.Expalin the roles and duties of an Executive chef?
Q1. Draw a neat diagram of the structure of an egg and label its different parts ?
Q2. Explain the various methods of cooking egg?
Q3. What are the four main colour pigments present in vegetable ?What is the action of heat,acid and alkali on them?
Q4.Define a soup?Classify soups in a chart form with examples?
Q5.Name the basic/leading sauces/Mother/Primary sauces.Give recepie for 1 litre of Bechamel sauce?
Q6.Explain the salad dressing.Name two salad dressings?
Q7. What are the various methods of cooking food?Explain each with example.
Q8. Explain the raising/leavening agents.Nmae two chemical raising agents?
Q9. Draw the Organisational chart of a 5 star Kitchen ?
Q 10.Expalin the roles and duties of an Executive chef?
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