food production

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 ...

GLOSSARY A Abats   Meat items such as offals, heads, hearts, liver, kidneys etc. Aboyeur (ah bwah yer) Kitchen worker who accepts and transmits orders from waiters, calls for orders to be finished, inspects finished dishes,and passes them to the dining room staff. Aging Holding meats in coolers under controlled conditions to allow natural tenderizing to take place. À la Carte (1) Referring to a menu on which each individual item is listed with a separate price. (2) Referring to cooking to order, as opposed to cooking ahead in large batches. Al Dente Firm, not soft or mushy, to the bite. Said of vegetables and pasta. Allemande (1) German style. (2) A sauce made of velouté (usually veal), a liaison,and lemon juice. Allumette Cut into matchstick shapes;usually refers to potatoes. Anaerobic Requiring an absence of oxygen to live and grow; said of bacteria. Anthocyanins   Red or purple pigments in vegetables and fruits. Antipasto Italian hors d’oeuvre. AP Weight ...