Bsc 1st semester-model paper 2

                                       Bsc 1st semester-Model paper 2


Q1. a)  Define stock.
       b)List the components of a stock?
       c) What are the precautions to be taken care while making stocks?

Q2 Classify sauces with examples
    b)Give recepie for 1 litre of hollandaise sauce?

 Q3 Give the classifications of vegetables with 2 examples each?
    b)Give 5 classical cuts of vegetables with the help of a diagram?

Q4.Explain the role of following in

 a) Sugar in cake making
 b)Fats used in yeast products
 c)Thickening agents
 d)Salt in bread making

Q 5. Write short notes on the following:
   a)Aims and objectives of cooking
    b)Moist method of cooking food
    c)Dry method of cooking
    d)Personal hygiene in cooking

Q6.Draw organisation structure of a 5 star kitchen
    b)Explain 5 roles of an executive chef of a kitchen?

Q7.Classify soups with example?
   b)Give recepie for 1 litre of consomme brunnoise.

Q 8.Explain any ten terms:

a)Chiffonade b)Cloute c)Raft  d)abats  e)Mirepoix  f)Emulsification  g)En cocette  h)Demi glaze

i)Beuree manie  j)Fermentation    h)Rancidity

Q9.Give two examples/Derivatives  of any of the following

a)Sauce espagnole
b)Consomme garnishes
c)Salad dressings
 d)Puree soups
e)egg preparations
 f)Simple salad
 g)sauce veloute
 h)sauce mayonnaise


Q 10.Explain the structure of an egg with help of a diagram.Explain the uses of eggs in baking?

Q11.Classify raising agents and explain any two of them?

 Q12.Match the following:

     a ) jardiniere                                      1)egg yolk and cream
     b)liasion                                             2)plum cake
     c)blackjack                                         3)cuts of vegetable
     d)royale                                              4)spinach
     e)florentine                                         5)savoury egg custard

Q 13.State true or false

a) Stocks should be bolied for longer time
 b)Poaching temp is from 82 to 90 degrees centigrade
 c)The egg storing temperature is 2 degree centigrade.
 d)Danger zone is from 5 to 63 degrees clecius
 e)Brolining is moist method of cooking
 b)
 

Bsc 1st semester -Model Paper

                                       Important questions-1st year

Q1.  Explain the duties and responsibilities of an executive chef?
  b)Draw kitchen organisational /Heirachy chart structure of a five star hotel?

Q2.  Define Stock
     b)Give recepie for 1 litre of chicken stock/fish stock?
     c)List important points while making good quality stock?

Q3. Draw and describe the structure of an egg?
       b)List characterstics and uses of an egg?

 Q4. Write short note on following(any two)

  a)uses of egg    b)Raising agents   c)uses of sugar in cooking     d)Shortenings

Q 5. Explain effect of heat on vegetables?
    b)List different colour pigments in vegetables with examples?

 Q6.Classify soups with example?
      b)Give recepie for 1 litre of consomme?

  Q7.Classify sauces with the help of an example?
      b)Give recepie for 2 litres of white sauce

  Q8.Explain different parts of salad?
    b)Explain salad dressings.Name 5 salad dressings?

   Q 9.What is personal hygiene?Explain its importance.
      b)What is the importance of kitchen uniform?

    Q 10.What is importance of sugar in baking.
       b)Types of sugar and its uses

    Q11.What are the various methods of cooking food.Explain each with example?
 
     Q12.Explain the following culinary terms

       a) Abats
      b)chinois
      c)mirepoix
      d)Rigor mortis
       e)bainmarie
       f)emulsion
       g)bouqet garni
      h)foei gras
       i)larding
      j)chiffonade

Ham ,Bacon and gammon

HAM, BACON & GAMMON

BACON & CURED PORK

There are three methods of Curing bacon and salt Pork ,with day coarse salt with brine or with a mixture of salt, sugar, seasonings and preservations . After salting the meat may besmoked .Results vary depending on the cure and breed of Pig.Most bacon is made from the fatly chest meat that run under the pig .This is called steaky bacon in Great Britain bacon in the U.S. and lard in France ,The meat may be salted or both salted and smoked .Unsmoked salt bacon in Britain is described as “green” in theU.S. most bacon is smoked .French Bacon is the meatiest ,suitable for flavouing braises and stews in the form of lardons rather than being served as a separate ingredients.Other Cuts of Pork are commonly cured s Bacon . In Britain gammon denotes the hindleg of a Pig cured in one piece , that is with the ham and bacon together . Salt Pork varies from country to country. In France ,cuts such as Pork belly and hock are cured in brine for up to a month as Petis sale. This is used for hearty soups and baked withcabbage , lentils or dried beans.

HAM

Ham is the cured hind leg of a pig , smoked or salted and smoked to preserve it. Ham thatare dry salted has the best flavour and are the most tender but other hams are plungedstraight into brine, or cured in a way that combines both methods. Curing time can aslong as 2 months .Salt used for curing is usually mixed with sugar an assortment of

spices, particularly pepper and with nutritive preservatives that add Pink colour and protect meat from botulism toxins.The feed given to the Pig affects the taste of ham, the peanuts of virgin the peaches of Georgia and the aeorus of Andalucia all condrisute to flavour & texture .After salting theham may be smoked over fragrant woods such as apple , beech and hickory, then it is leftto age for 3 mon6ths to 2 years .The atmosphere must be cool and dry ,many famousham’s are cured in mountain regions.A cured ham(often called a Country or home cured ham) may weigh as much as 20 lb butsmall or medium hams up to 15 lb are less likely to be fatty. Some hams like the famousParma ham ,are intended to be eaten raw in thin slices an are often accompanied by freshfruits such as melon or figs or delicate vegetables like Asparagus. Many ham bought raw,however need to be simmered before being served .If day cured and salty whole hamsshould be soaked in cold water for several hours , before simmering .Some hams are sold pre cooked these may be served plain or cooked further and areeaten either hot or cold .The saltiness of a plain cooked ham is complemented by sweetaccompaniments such as fruit chutney and apple sauce .The French often brain a cookedham in cider with cream and apples In the southern U.S. ham steaks are often pan friedto serve with red eye gravy made with coppee or Even coca-cola.English Gammon is leg of Pork , Sometimes hand , cured on the side like bacon Heshould be cooked in the same way as ham.

COMMONLY USED HAMS

1.Ardennes

2.Smith field

3.Virginia

4.Sugar baked

5.Bayonne

6.West Phalian

7.York

8.Black Forest

9.San Daniele

10.Brunswick

 11.Coppa

 

12.Serrano

13.Parma

 

Chaud Froid-Notes

                                         CHAUD-FROID-Notes

Described in simplest terms,

chaud-froid sauce

is a white saucecontaining enough gelatin that it sets like an aspic.The name

chaud-froid

is French for “hot-cold.”The sauce is so called because the classic versionis made hot but eaten cold. Today,chaud-froid sauce is rarely used exceptfor display pieces on buffets.Its main purpose there is to provide asmooth,uniformly white background for colored decorations. Because it isnot eaten in these cases,it does not have to have a good flavor,and it maybe made out of a simple béchamel sauce thickened with a roux made withwhite shortening.

 

 

Nevertheless,chaud-froid sauce finds occasional use in cold dishes—forexample, as a component of some aspic moulds and terrines. A brief discussion is warranted without going into the kind of detail found inbooks on garde manger.Many kinds of white sauce may be used as a base for chaud-froid,including cream sauces, white stocks enriched with cream or creamand egg yolks, veloutés, and mayonnaise. There are also colored chaud-froid sauces, but they are not often used. Red sauce can be made with the

Addition of tomato paste and, sometimes, paprika. Green sauce is coloredwith spinach and watercress, puréed with some of the hot sauce,andstrained. Brown chaud-froid can be made by combining glace de viande,tomato sauce, and aspic jelly in equal proportions

.

Preparing Chaud-Froid Sauce

Two basic types of chaud-froid sauce are considered here, one based onwhite stock and cream,the other on mayonnaise. Both of these are of good eating quality and can be used for first-class cold foods. Heaviertypes based on roux-thickened sauces may be economical to make butare more appropriate for inedible display pieces. Two recipes for chaud-froid are given here.

Classic chaud-froid

isessentially an aspic jelly with the addition of cream or a cream and eggyolk liaison. In fact, it can be made by combining aspic jelly and cream,butthis mixture would have to be reinforced with extra gelatin because of the quantity of cream.

Mayonnaise chaud-froid

, also called

mayonnaisecollée

,which means something like “glued mayonnaise,” is simply amixture of aspic jelly and mayonnaise. It is easy to make and,if the twoingredients are of good quality, is a tasty and useful chaudfroid. The basicproportion is equal parts aspic jelly and mayonnaise.The proportion canbevaried to taste,however, from 1 part aspic and 2 parts mayonnaise to 1part mayonnaise and 2 parts aspic jelly.Using a commercially made mayonnaise is recommended. If you are usinga homemade mayonnaise, it is best to prepare the chaud-froid at the lastminute and use it at once.Reheating it to melt it could cause themayonnaise to break. Commercial mayonnaise, on the other hand, cangenerally be melted without damage, but it is still best touse the sauce as soon it is made.

Galantines, timbales, terrines, whole or smaller joints of poultry and ham are some of the products that can be coated with a chaud – froid. The purpose of coating items with a chaud – froid are :a.protection of the item from the air while it sits on the buffet. b.the sauce acts as a background or a canvas on which to decorate.c.the chaud – froid is an adornment itself.the sauce can complement the flavor of the coated item

TYPES OF CHAUD - FROID

The two primary methods of preparing Chaud – froid are the classical and the contemporarymethods.

THE CLASSICAL METHOD:

The classical method calls for the use of Béchamel or Veloute. This is reduced with a stock,suitable for the product that needs to be coated. This reduction is then fortified with a suitableaspic jelly and cream.

THE CONTEMPORY METHOD:

A modern variation of the sauce is prepared without a base of the roux. The result is a sauce,which has a less starchy mouth feel. The method is also faster to prepare.

VARIATIONS:

Chaud – froid can be made in a variety of colors. Only natural ingredients must be used toobtain the colors using the basic colors. For a brown chaud – froid, replace the cream with areduced

jus

. A green chaud – froid can be made by using spinach puree. Red chaud – froidneeds paprika plus tomato puree. Carrots, red peppers and even saffron are used to create avariety of colors.

USING CHAUD-FROID SAUCE

As discussed earlier, aspic and chaud-froid are used to enhance both theappearance and the flavour of cold foods. For best results, the aspic andchaud-froid, as well as the foods to be coated, should be prepared andhandled in specific ways. The following sections offer general proceduresfor handling these products. Specific applications, such as recipes foraspic-based terrine moulds, are included later in the chapter. Aspic jellymust be cooled to just above congealing temperature before it is used tocoat foods. If it is too warm, it will not have enough body to coat and will just run off.

Coating with Chaud-Froid

Apply chaud-froid sauce according to the same procedure as for aspic.Because most chaud-froid is thicker than aspic, it is usually kept a littlewarmer when poured. If the first layer of chaud-froid is too transparent ornot thick enough ,apply one or two additional layers. After the chaud-froidhas chilled and set,apply decorations if desired. Finish with a layer of aspicfor best appearance.

APPLYING THE CHAUD – FROID

There are a series of steps involved in the application of chaud – froid.

a.Preparing the item for coating

-Items to be coated should be well chilled. This helps to adhere the sauce to thesurface. Chaud – froid will run off the surface of a warm item before it can set.-The surface of the food to be coated should be smooth and trimmed of any roughedges. It is not possible to create a smooth finish to a product if the under surface isrough and jagged.-Surface grease must be removed before the coating of chaud – froid is applied. Thecoating will not stick to a greasy surface. If there is a skin attached to the product, itshould be removed. This will ensure that the fat and the grease are also removed.-The item to be covered should be blotted/dabbed dry. This will allow better adhesionof the sauce.

b.Tempering the Chaud – Froid

Chaud – froid sauce should be tempered before applying. Once the item has been properly prepped, the sauce may be tempered. This involves bringing the temperature of the sauce,either by heating or cooling, to a point that will allow the best and easiest coating. Gelling

kes place at around 85

°

F. Normally, the closer you can maintain the sauce to thistemperature without it getting too thick, the more evenly it will coat. In the ideal situation, itshould take only 2 or 3 coats for a smooth and glistening finish.If the sauce is too warm, it tends to wash over the item leaving only a thin layer of the sauce.If extremely warm, it might even melt the previous layers that have already been applied.If the Chaud – froid is too cold and thick, it will not form an even layer. The sauce will formlumps and might even leave air bubbles on the surface. The sauce will not coat the itemsmoothly, because it sets too quickly in runs.A sauce that is tempered properly will be easily controled, it will give a smooth and evencoating and it will make the application of the coating easier and more efficient.

c. Ladle Method or Dipping Method?

There are two ways to apply a Chaud – froid sauce. It can either be ladled onto the product r the item to be coated can be dipped into it. The ladling method is suitable for large joints or pieces of meat. Smaller items are more evenly coated by dipping. Also, unevenly shapeditems are more easily coated by the dipping method. In each case, it is advisable to applymore than one coat of the sauce to give an even appearance and a smooth complete finish.Whichever method of coating is used, it is essential to refrigerate them between each coat and before the final trim.

d.Trimming

Trimming is the final step in preparing the item for decoration. Carefully remove the itemfrom the pan in which it was coated taking care not to rip the product away. The item should be cut away with the help of a palette knife being run around the base of the product.Preferably, dip the knife in hot water first. Line up the trimmed chaud – froid on a clean andfresh tray.At this point, they are no longer items or products….they are now Chaud – froids. They nowneed only to be decorated before they can be set out on display.

e.Decorating the Chaud – froids

The Chaud – froids can now be decorated tastefully with a variety of food items. There aremany choices available. Aspic cutters can be used to punch out a variety of shapes out of vegetables. These may be applied in pleasing patterns such as geometric shapes, floral or abstract.A more natural, pleasing effect comes from using foods in their natural shapes. Capers,caviar, chives and slices of olives are a few examples. Each component must be dipped intowarm aspic jelly and placed onto the surface of the chaud – froid. Avoid dripping excessaspic jelly onto the surface. These droplets of aspic are difficult and almost impossible toremove and can make the most beautiful designs look sloppy. After the decorated chaud – froids have been chilled; they are glazed with a single coat of well-tempered aspic jelly. Thiswill protect the surface of the chaud – froid that could become dull and dry looking. The finalglaze of aspic will keep the chaud – froid looking sparkling and fresh.

QUALITY INDICATORS FOR CHAUD – FROID

The quality of a chaud – froid coating has a major effect on the overall quality of the finished product. The quality of a chaud – froid is judged according to flavor, tooth, color andappearance.1.Flavor – The flavor should complement the dish.2.Tooth – The chaud – froid should have a very delicate tooth. As it melts in the mouth, itshould have a silky smooth texture, similar o that of well made veloute or béchamelsauce.3.Color – Chaud – froid can be made in various colors. However the colors should originatefrom natural ingredients. Avoid using artificial colors, instead, pastel shades are the best.4.Appearance – The appearance should be neat and clear-cut, smooth and shiny and free of air bubbles. The thickness of the coating should not be more than 3/16-inch and thethickness of the glaze 1/8-inch thick.

Handling & Storage

Chaud – froid sauces can be cooled and stored. Reheat gelled chaud – froid sauce over a hotwater bath to avoid scorching.

COLLEES

Collees are chaud froid sauces using mayonnaise, sour cream, heavy cream or a combinationof these as their base. Collees are often used with fish and other light items. Combine 3 partsof mayonnaise, sour cream or heavy cream with one part of strong aspic jelly. Use and treatlike normal chaud – froid..