QUESTION BANK 1 SEMESTER FOOD PRODUCTION
Q.1.(a)
Give recipe for ‘Basic consommé. (b)
Classify soups with an example of each.
Q2 a) Classify sauces with an
example of each. b)Give recipe for two liter white sauce.
Q3 (a) Explain effects of heat on
vegetables.(b)List different colour pigments in vegetables with suitable
example.
Q4. (a)Describe different parts of
salad. (b)Explain salad dressing. Name
five different dressings.
Q.5
Explain the following culinary terms:
Chinois
|
Cloute
|
Smoke point
|
Mire poix
|
Consommé
|
Slurry
|
Rigor- Mortis
|
Liaison
|
Jugged
|
Emulsion
|
Florentine
|
Docking
|
Bain Marie
|
Chalazae
|
Tournant
|
Boquet garni
|
Carotene
|
Braising
|
Chiffonnade
|
Garnish
|
Albumin
|
Foie gras
|
Fond de Cuisine
|
Beurre mani
|
Larding
|
Mousse
|
Aioli
|
Roux
|
Vollaile
|
Farci
|
Abats
|
Blind baking
|
Bisque
|
Q.6(a) Explain duties and
responsibilities of ‘Executive Chef’.
(b) Draw kitchen organization chart for
5 - star hotel.
Q.7 (a) Draw and describe the structure
of an egg.(b) List the characteristics and uses of eggs.
Q8.(a)Define stock. (b) Give the recipe for one litre fish stock.
(c) List the points to be considered while making good stock.
Q.9 (a) What is the importance of sugar
in baking (b) Types of sugar and its uses.
Q10 What are the various methods of cooking
food? Explain each with an example.
Q.11 Write short notes (any two):
a) Cooking
of sugar
b) Raising
Agents
c) Selection
of good eggs
d) Shortenings
e) Aims
and objectives of cooking
f) Rancidity
in fats and oils
g) Biological
leavening/Raising agents
h) Importance
of kitchen uniform
i)
Types
of sugar
Q.12Answer any two:
(a)Explain the importance of kitchen
uniform.
(b)What
is personal hygiene?
(c)Which
are safety procedures in handling equipment?
(d)Discuss principles of roasting.
(e)
Co-operation between kitchen and other departments
(f)
Types of Sugar
(g)
Uniform and protective clothing required in the kitchen
Q13 Name the Mother Sauces. Write the
recipe of 1 ltr. of Béchamel sauce.
Q14 Define and classify soups. Write the
recipe of 1 ltr. of Consommé Brunoise.
Q15What are pigments? Classify
vegetables in detail.
Q16 What is cooking? With the help of a
diagram, classify wet and dry methods of cooking. Discuss any two methods in
detail.
Q17What are aims and objectives of
cooking? Discuss the various techniques used in pre-preparation.
Q.19(a)What are the attributes of a good
chef? (b) List the importance of each item of a chef’s protective clothing
Q20 Differentiate between:
(a)Beurre Marie and Bain Marie
(b)Estouffade and Espagnole
(c)Boiling and Broiling
(d)Hollandaise and Mayonnaise
(e)Larding and Basting
Q21 With the help of a labeled diagram,
explain the structure and composition of an egg. List the uses of eggs in
culinary preparations
Q22 Highlight and briefly explain five
classical cuts of vegetables.
(b)What is the effect of heat on
vegetable pigments?
Q23 what are the various types of sugar
used in cookery? List various stages of
cooked sugar stating their temperatures.
Q.24 Classify soups in a chart form
giving at least one example of each. List and briefly explain four consommé
garnishes.
Q25 Define Mise-en-place and explain the
techniques used in the pre-preparation
Q26 What are the attitudes and behavior
expected from a kitchen staff? Explain personal hygiene standards for them
Q27 Briefly explain the various methods
of cooking. List the points to be kept in mind while poaching fish.
Q28 Draw the kitchen organization chart
of a large hotel and explain duties and responsibilities of an Executive Chef.
Q29 What do you understand by the term
“Fond de Cuisine”? Explain the
components of stock and list the
precautions to be kept in mind for preparing a good stock.
Q30 Distinguish between Stock and Soup.
Classify soup with examples. Write the recipe for preparing two litres of
Minestrone soup.
Q31 Fill
in the blanks:
(a)Braising is a combined method of
___________ and __________
(b)A conical strainer is also called
__________.
(c) Choron sauce is derivative of
__________ mother sauce.
(d) Green colour in green vegetables is
due to the presence of a pigment called
_________.
(e) Jerusalem artichoke is __________
type of vegetable.
Q32 State True or False:
(a)The
temperature for poaching fish is between 80ºC to 85ºC.
(b) The ideal temperature for storing
egg is 2ºC.
(c) A good stock should be boiled for
longer period of time.
(d)Demi-glaze is a derivative of
Béchamel sauce.
(e)Champignon is French term for
mushroom
Q33 Match the following:
(a)Liaison (i)United States of America
(b)Paysanne (ii)Knife
(c)Minestrone (iii)Egg Yolk and cream
(d)Bolster (iv)Cuts of vegetable
(e)Boulanger (v)Italy
(f)Clam Chowder (vi)Baker
(g)Anthocyanin (vii)Fish stock
(h)Mushroom (viii)Red vegetable
(i)Flat fish (ix)Fungus
(j)Fumet (x)Both
the eyes are on one side
Q34 Match the following:
(a)Carotene (i)Cauliflower
(b)Consommé (ii)Pork fat
(c)Lyonnaise (iii)Top heat
(d)Aubergine (iv)Fried egg
(e)Lard (v)Carrot
(f)Beurre (vi)Butter
(g)Broiling (vii)Clarified soup
(h)Pommes (viii)Brinjal
(i)Flavons (ix)Apple
(j)Sunny side up (x)Onion
Q35 Match the following:
(a)Carotene (i)Cauliflower
(b)Consommé (ii)Pork fat
(c)Lyonnaise (iii)Top heat
(d)Aubergine (iv)Fried egg
(e)Lard (v)Carrot
(f)Beurre (vi)Butter
(g)Broiling (vii)Clarified soup
(h)Pommes (viii)Brinjal
(i)Flavons (ix)Apple
(j)Sunny side up (x)Onion
.