Food Production

FOOD
PRODUCTION
International Institute of Hotel Management

www.iihm.ac.in
88
Question
QN# Question Option1 Option2 Option3 Option4 Answer
1 Poached oyesters Devils on the Angels on Angels & Devils & bacon 2
wrapped in bacon & horseback horseback oyesters
grilled on skewers is
known as
2 Accompaniments of Apple sauce & Orange sauce & Bread sauce & All of the above 1
Roast Duck are Roast gravy Roast gravy Roast gravy
3 Accompanying Parsley sauce Mint sauce Rosenary sauce None of the 2
sauce of Roast lamb above
is
4 Roast turkey is Apple sauce Cranberry sauce No sauce is None of the 2
served with the served above
following sauce
5 Fruit Salad with ice Dessert Savoury Entremet du Fromage 3
cream is served sucre
under the following
course-
6 Apple soup is served Entremet du Entree Potage Dessert 3
in the following sucre
course
7 The accompanying Orange sauce Apple sauce Bread sauce Cranberry sauce 3
sauce of 'Poulet
Roti' is
8 The following is Hookah, Flavoured Ice Repeatation of Absolutely 2
ideally served in the Chewing water, Cigars & all Horsdoeuvres nothing is
Sorbet course tobacco cigarettes served
9 Banana Flambe is Dessert Entree Savoury Entremet du 4
served in the sucre
following course
10 The accompaniment No Castor sugar if Worcestershire Tabasco sauce 3
of tomato juice is accompaniment the guest sauce
wishes
11 All roast items can Roast gravy, Roast gravy, Roast gravy, Roast gravy, 1
be accompanied Bearnaise sauce Tartar sauce Tomato sauce Thousand island
with dressing
12 Cocoa is a beverage Alcoholic Stimulating Nourishing Refreshing 2
which is classified
under
13 Juice, Toast & Café is American B/fast Continental English B/Fast All of the above 4
served in the - B/fast
14 Welsh rarebit is Hors'd-oeuvre Entremets Savoureux Roti 3
served in the
following course

www.iihm.ac.in
90
Question
15 Canapes , croutes, Savouries Entremets Entrees Fromage 1
tartlettes, bouchees
are various types of
16 The duck flavoured Bortsch Duck Bouillabaisse Consomme en 1
consomme is known Consomme gelee
as
17 Grated parmesan Minestrone Croute au pot Onion soup All of the above 4
cheese is an soup
accompaniment for
18 Saumon Fume is Savoureaux Poisson Potage Hors'd-oeuvre 4
served in the
following course
19 Suckling pig is Releve Roti Entrée None of the 4
served in which above
course
20 Pate de foie gras is Duck liver paste Goose liver Liver paste None of the 2
paste above
21 Yorkshire pudding is Savoury Entremet du Dessert Buffet froid 1
served in which sucre
course?
22 Yorkshire pudding is Roast veal Roast venison Roast pheasant Roast Beef 4
an accompaniment
of
23 Rum omelette is a Rum based A rum flavoured A sweet dish None of the 4
cocktail omelette flavoured with above
rum
24 The classical Hor's- Asparagus & Oyesters & Oyester & Avocado & 3
doeuvres are - Oyesters avocado grapefruit asparagus
1. Caviar
2. Fresh Juice
3. Chilled melon
4. Seafood cocktail
What are the two
missing ones-
25 Accompaniment of Vinaigrette Fondue au lait Buerre fondue Buerre frappe 3
corn on the cob sauce
26 Hungarian Goulash A mutton stew A beef stew A vegetable stew A chicken stew 2
is
27 Which are the two Button chillies & Tarragon & Galangal & Button chillies & 3
indeginous lemon grass Galangal Lemon grass tarragon
ingredients of Thai
cookery

www.iihm.ac.in
91
Question
28 Club sandwich is A open A closed A pinwheel A book 2
referred to as sandwich sandwich sandwich sandwich
29 Mozarella cheese is Goat milk Cow milk Buffalo milk Sheep milk 3
originally made from
30 Feta is a cheese Greece Hungary Poland Ireland 1
originating from
31 Stilton is a Blue cheese Blue cheese Blue cheese Blue cheese 3
from Italy from Denmark from England from Holland
32 Dutch semihard Edam Gouda Both Edam & None of the 3
cheese with a yellow gouda above
or red rind is known
as
33 Cottage cheese is a Fresh cheese Cream cheese Soft cheese Semi hard 1
cheese
34 Fish stock with bouillon court bouillon Croutons Demi glace 2
white wine or
vinegar & mirepoix
is known as
35 A double fillet steak Tournado Fillet steak Steak Chateaubriand 4
is called a
36 Consomme dubarry Florets of Cucumber Florets of None of the 3
is garnished with brocolli cauliflower above
37 Consomme doria is Dices od apple Dices of carrots Dices of potato Dices of 4
garnished with cucumber
38 Copenhagener is a Beverage An open A closed A beer brand 2
sandwich sandwich
39 Pinwheel is a type of Bar equipment Sandwich A Kitchen None of the 2
equipment above
40 Edam cheese coated It has not been It has been It has been aged None of the 2
with black wax aged aged for 4-10 for more than a above
indicates that months year
41 Oyester cruet Tabasco sauce, Cayenne Balsamic vinegar Vinegar, 2
consists of Balsamic vinegar pepper, , Cayenne peppermill,
peppermill, pepper, Tabasco black pepper,
chilli vinegar, sauce Tabasco sauce
tabasco sauce
42 Another name of Live yeast Fresh yeast Dry yeast None of the 2
compressed yeast is- above
43 The strain of yeast Sacchromyces Sacchromyces Sacchromyces None of the 3
most c ommonly carlsbergensis cerebilium cerevisiae above
used for bread
making is

www.iihm.ac.in
92
Question
44 Yeast works best 78-82 degree F 78-82 degree C 120 degree F 120 degree C 1
within the
temperature range
of
45 The most popular Brioche, Bagel & French bread, Brioche, French Brioche, Bagel & 1
B/fast bread rolls croissant Bagel & bread & French bread
are Croissant Croissant
46 Salamander are Bottom only All sides Top only Both top & 3
ovens which bottom
provides heat from
47 At the following 100 deg F 270 deg F 300 deg F None of the 2
temperature sugar above
caramalize
48 A popular breakfast Fried bread Fried nut Doughnut Fried bread 3
bread which is
prepared by deep
frying instead of
baking is called
49 A popular breakfast Cornflakes Oatmeal Porridge Muesli 4
cereal based on
uncooked rolled
oats, fruit and nuts
is known as
50 An earthenware Baguette Mould Terrine None of the 3
casserole used to above
bake breakfast
meatloafs is called

www.iihm.ac.in
93
SAMPLE TECHNICAL QUESTIONS FOR JOB INTERVIEW
FOR FRESHERS
KITCHEN DEPARTMENT
1. What do you mean by Antipasto?

Ans:
Italian cuisine is particularly rich in hors d’oeuvres, or antipasti, as they are called
(singular form: antipasto).Many books give a recipe for a mixed salad called antipasto.
This is misleading, however, because the Italian term does not refer to a specific recipe
but to any typically Italian hors d’oeuvre, hot or cold.
Many menus of Italian-style restaurants offer a cold antipasto plate or platter comprising
an assortment of flavorful tidbits. Typical components include the following:
Cured meats, such as salami, prosciutto, bologna, and boiled ham. Seafood items
especially canned or preserved items such as sardines, anchovies, and tuna. Cheeses, such
as provolone and mozzarella. Hard-cooked eggs and stuffed eggs. Relishes,such as raw
carrots, celery, fennel, radishes, cauliflower ,and tomatoes, and cooked or pickled
items,such as olives, artichoke hearts, small hot peppers, and onions. Mushrooms and
other vegetables prepared à la grecque Cooked dried beans and other firm vegetables in a
piquant vinaigrette
2. What do you mean by Bruschetta?
Ans:
Bruschetta,in its most basic form, is a slice of Italian bread that is toasted, rubbed with
crushed garlic,and drizzled with olive oil.When made with good bread and extra-virgin
olive oil, this simple hors d’oeuvre is good on its own.But it is no doubt the variety of
toppings that can be served on this garlic-bread base that accounts for its popularity.
3. What do you mean by Tapas?

Ans:
Another type of hors d’oeuvre that has become increasingly popular is the Spanish tapa. The
variety of tapas is so great that it is difficult to give a definition, except to say that a tapa is a
small food item intended to be eaten with wine or other drinks, usually in taverns and bars.
The Spanish term literally means “lid,” and the original tapa is thought to be a small bit of
food, perhaps a slice of cured ham, placed on top of a glass of sherry.

www.iihm.ac.in
94
4. Define Canapés?
Ans:
Canapés may be defined as bite-size open-faced sandwiches. Canapés are perhaps the most
traditional and also the most modern of hors d’oeuvres. This is no doubt because they are so
varied and so versatile. Because they consist of tiny portions of food presented on bases of
bread, toast, or pastry, they are perfect finger food, easily handled and easily eaten. Nearly
any food that can be served in a small portion can be served as a canapé topping. The variety
of possible combinations is nearly unlimited. Most canapés consist of three parts: base,
spread, and garnish.
5. Name few bases that you can use as the base for the canapés.
Ans:
Canapé bases may be made from several items.The following are suggestions:
Bread cutouts ,Toasted pita wedges, Toast cutouts Tortilla chips or cups
Crackers ,Tiny biscuits, split in half if necessary, Melba toasts, Polenta cutouts
Tiny unsweetened pastry shells, Miniature pancakes (short dough,filo dough,or other
pastry)
Profiteroles (miniature unsweetened cream puff shells,).
Many of these items, such as crackers and melba toasts, can be purchased readymade,
But bread and toast cutouts are the most widely used and offer the lowest food
cost, though they require more labor. Untoasted bread for canapés should be firm enough
to allow the finished product to be handled easily. It may be cut thick and flattened
slightly with a rolling pin to make firmer. Toast is, of course, firmer, and it gives a
pleasing texture and crispness to the canapés.
6. Name some garnish for canapés.

Ans:
The garnish of a canapé is any food item or combination of items placed on top of the
spread. It may be a major part of the canapé, such as a slice of ham or cheese, or it may
be a small tidbit that is selected for color, design, texture, or flavor accent, such as a
pimiento cutout, a slice of radish, a caper, or a dab of caviar. Even the spread can be used
as a garnish. For example, you may make a canapé with a mustard butter spread and a
slice of ham, and then decorate the ham with a border or design of mustard butter piped
on with a paper cone.
Here are some of the many food items that may be used alone or in combination to
decorate canapés:
Vegetables, Pickles, and Relishes
Radish slices, pickled onions, Cherry tomato slices or halves

www.iihm.ac.in
95
Olives, Chutney, Watercress leaves, Pickles, Asparagus tips, Marinated
mushrooms, Capers, Cucumber slices, Parsley, Pimiento
Fish
Smoked oysters and clams, Caviar, Smoked salmon, Salmon or tuna flakes
Smoked trout, Crab meat Herring, Lobster chunks or slices Shrimp, Sardines,
Rolled anchovy fillets.
Meats
Ham Smoked tongue
Salami Roast beef
Chicken or turkey breast
Other
Cheese
Hard-cooked egg slices
7. What do you mean by AMUSE BOUCHE?

Ans:
An amuse bouche (ah mews boosh) is a tiny appetizer or hors d’oeuvre
offered, compliments of the chef and usually in more expensive restaurants, to
guests seated at their tables, either before or after they have ordered from the
menu. It is an opportunity to showcase an aspect of the chef’s cooking style and
talent and to welcome the guests. Nearly anything that can be served in a tiny
portion can be served as an amuse bouche, including salads, soups (in espresso
cups), canapés, and little portions of meat, fish, or vegetable with a few drops of
sauce and a garnish. Usually chefs don’t use a separate category of recipe for
these items but borrow something from one of their regular menus, preferably
not a dish on the menu that evening, and give it a different presentation,
garnish, or sauce.
8. Describe the best way to serve the best-quality caviar.

Ans:
The best caviar should be served ice-cold and as simply as possible. The
traditional Caviar accompaniments of chopped onion, lemon, chopped egg, and
sour cream may be all right for inexpensive roes, but they overwhelm the
delicate flavor of top-quality beluga, osetra, and sevruga. Spoons for eating

www.iihm.ac.in
96
caviar should be made of bone,porcelain, mother of pearl, or even plastic, but
not metal, which reacts with the caviar to give it an unpleasant taste.
For more elaborate presentations, caviars a notch or two below the best quality
are more economical choices. Other foods served with caviar should be fairly
mild or delicate. Such items as mild smoked salmon, oysters, and potatoes are
often used.
9. What is Aspic Jelly?
Ans:
Aspic jelly, or gelée (zhuh lay), is clarified stock that contains enough gelatin that it
solidifies when cold. The gelatin may be naturally extracted from bones or added from a
package. Good stock naturally contains a certain amount of gelatin but, in most cases ,it
must be supplemented with additional unflavored packaged gelatin. Aspic jelly may be
nearly colorless (white aspic) or various shades of amber. Most often, however, it must be
crystal clear. This is achieved by clarifying it like a consommé. White or light-colored aspic
is used when the natural colors of the foods and decorations must show through. Amber or
golden aspic enhances the brown color of foods such as roasted meats and poultry.
Aspic is used as a coating for foods and as a binding ingredient. When it is used as a
coating, it has three main purposes:
1. To protect foods from the air, which would dry them out and discolor them?
2. To improve appearance and give shine.
3. To add flavor. This last purpose is, of course, best accomplished if the stock is of
high quality.
As a binding ingredient, aspic is used in mousses, terrines, and aspic molds. It is also the
binding agent in chaud-froid sauce.
Note: When aspic is used as a binding agent, it need not be perfectly clarified.
In addition, when congealed and chopped or cut into various shapes, aspic jelly is used as a
garnish for platters or servings of pâtés, terrines, and other cold items.
10. What do you mean by Chaud-froid?
Ans: Described in simplest terms, chaud-froid sauce is a white sauce containing 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 version is made hot but eaten cold.

www.iihm.ac.in
97
11. What is MAYONNAISE CHAUD-FROID?
Ans:
Mayonnaise chaud-froid, also called mayonnaise collée, which means
something like “glued mayonnaise,” is simply a mixture of aspic jelly and
mayonnaise. It is easy to make and, if the two ingredients are of good quality, is
a tasty and useful chaudfroid. The basic proportion is equal parts aspic jelly and
mayonnaise. The proportion can be varied to taste, however, from 1 part aspic
and 2 parts mayonnaise to 1 part mayonnaise and 2 parts aspic jelly.
Using a commercially made mayonnaise is recommended. If you are using a
homemade mayonnaise, it is best to prepare the chaud-froid at the last minute
and use it at once. Reheating it to melt it could cause the mayonnaise to break.
Commercial mayonnaise, on the other hand, can generally be melted without
damage, but it is still best to use the sauce as soon it is made.
12. What do you mean by terrines?
Ans:
A terrine is baked in an earthenware dish. The dish itself is also called a terrine, a word derived
from the French terre, meaning “earth.”Today, other materials besides earthenware, such as
glass or metal, may be used for terrines. Terrines may be presented in their baking dish, or they
may be unmolded.
13. What is pate?
Ans:
A pâté is, by definition, baked in a crust .The word pâté (with an accent on the e)
is derived from the word pâte (without the accent), meaning pastry.” Today,
however, the word pâté is often used for terrines baked without a pastry crust. To
avoid confusion, the term pâté en croûte is used to specify a pâté with a crust.
14. What do you mean by Galantines?
Ans:
Galantine is a ground meat mixture—that is, forcemeat—that is wrapped in the
skin of the product it is made from, such as chicken or duck. Galantine is almost
always poached although, in some instances, it is roasted.
www.iihm.ac.in
98
A galantine is made by rolling up a forcemeat in a large piece of skin, giving it a
cylindrical or sausage shape that yields round slices. Consequently, the name
galantineis also given to forcemeats or other mixtures (such as mousselines) that
are rolled into a sausage shape in a piece of parchment, plastic film, or other
material.
A finished galantine is often displayed whole, decorated and glazed with aspic,
with a few slices removed to show a cross section. For à la carte service, slices of
galantine are served the same way as slices of pâté and terrine.
15. What is rellettes?
Ans:
Rillettes (ree yet) is a dish made of pork cooked slowly until it is very tender, then
shredded, mixed with its own fat, seasoned, and packed into crocks or terrines.
Variations of the classic dish can be made by using other meats in addition to or
instead of pork. Items rich in fat, such as duck and goose, are especially
appropriate. Rillettes of lean meats, such as chicken, turkey, and rabbit, can be
made, but some pork fat or other fat must be added to them when they are
cooking.
16. What do you mean by Sausage?
Ans:
A sausage is a mixture of ground meat, usually pork, and seasonings stuffed into a
casing. The term sausage may also be used for the meat mixture itself, without the
casing. Reduced to its simplest form, sausage meat may be nothing more than
ground pork seasoned with salt.
17. What do you mean by certified Pork?
Ans:
Certified pork—that is, pork that is certified to be free of trichinosis—is used for
sausages that are to be air-dried and eaten uncooked.
18. What are the casing used in sausage making?
Ans:
www.iihm.ac.in
99
Natural casings are made from the intestines of meat animals. Sheep casings are
the smallest, ranging from 3⁄4 inch (18 mm) to more than 1 inch (25 mm) in
diameter. They are used for breakfast links, frankfurters, and similar sausages .Hog
casings are medium sized, about 1 to 11⁄2 inches (3 to 4 cm) in diameter,
depending on what part of the intestines they are taken from. They are used for
many popular fresh sausages, such as Italian sausages and fresh bratwurst. Beef
casings range in size from the so-called beef round, about 13⁄4 inches (45 mm) in
diameter, through beef middles, 21⁄2 inches (63 mm),to the large beef bung, more
than 4 inches (100 mm) in diameter. Natural casings are often sold packed in salt.
Because of the preservative effect of the salt, the casings keep indefinitely as long
as they are refrigerated. Natural casings are easy to use if they are handled
correctly. Before being stuffed, they must be untangled, rinsed, and flushed, and
examined for holes.
Because the supply of natural casings is not nearly large enough to accommodate
all the sausages produced, other types of casings have come into wide use.
Collagen casings are molded from animal materials and are completely edible,
like natural casings. Unlike natural casings, they are uniform in size, making
portion control easier. Various types are manufactured for different uses. Some are
used only for fresh sausages, as they are not strong enough to hold the weight of
the sausages if they are hung for smoking. Other types are stronger and intended to
be used for smoked sausages. Most collagen casings must be refrigerated to keep
them from becoming dry and brittle. To use, dip them in water for a few seconds to
soften them if they are dry, then put them on the sausage stuffing nozzle. Synthetic
fibrous casings are made from a plastic material and are not edible. They are
widely used for salamis and luncheon meats, and the casing is peeled off before or
after slicing. These casings are nonperishable and need no refrigeration. They must
be soaked in water before using to make them flexible. Soaking time varies, and
the manufacturer should specify the recommended time.
19. What is risotto?
Ans:
Risotto is a classic Italian preparation made by a special procedure that is like
neither the boiling method nor the pilaf method. After sautéing the rice, add a
small amount of stock or other liquid and stir until the liquid is absorbed. Repeat
this procedure until the rice is cooked but still firm. Risotto should be served
quickly, as it does not hold well. The finished product has a creamy consistency
due to the starch that is cooked out of the rice. The grains are not fluffy and
separate. The word risotto comes from the Italian word riso, meaning “rice.”

www.iihm.ac.in
100
Other grains can be cooked using the same method, although strictly speaking
they should not be called risotto. In Italy, farro cooked by the risotto method is
called farotto, and orzo pasta cooked this way is called orzotto. In the English-
speaking world, however, the word risotto is more likely to be understood and is
often used on menus, but with the grain specified if any type other than rice is
used.
20.What are Cantonese noodles?

Ans:
Cantonese noodles are a special type of Chinese wheat noodles made by
stretching a single large piece of dough in one length until it is as thin as spaghetti.
Some restaurants feature a skilled noodle maker performing this amazing feat in
the dining room. Cantonese noodles are available fresh or dried.
21. What is Soba?

Ans:
Soba are thin noodles made with buckwheat in addition to wheat flour. A special
variety of buckwheat noodle is chasoba, made with powdered green tea in
addition to the buckwheat.
22. What do you mean by Cellophane noodles?

Ans:
Bean thread noodles, also called cellophane noodles, are made with mung
bean starch. They are very thin noodles that resemble rice vermicelli. Like rice
noodles, they are either deep-fried or soaked in hot water until tender and then
added to soups and braised dishes.
23. What do you mean by Dumplings?

Ans:
Dumplings are starch products made from soft doughs or batters and cooked by
simmering or steaming. They are served as side dishes and in soups and stews.
Many national cuisines have their own kinds of dumplings.
www.iihm.ac.in
101
24. Name some lettuce and greens?
Ans:
Iceberg Lettuce
The most popular salad ingredient. Firm, compact head with crisp, mild-tasting pale
green leaves. Valuable for its texture because it stays crisp longer than other lettuces.
Can be used alone but is best mixed with more flavorful greens such as romaine because
it lacks flavor itself. Keeps well.
Romaine or Cos Lettuce
Elongated, loosely packed head with dark green, coarse leaves. Crisp texture, with full,
sweet flavor. Keeps well and is easy to handle. Essential for Caesar salad. For elegant service,
the center rib is often removed.
Boston Lettuce
Small, round heads with soft, fragile leaves. Deep green outside shading to nearly white
inside. The leaves have a rich, mild flavor and delicate, buttery texture. Bruises easily and
does not keep well. Cup-shaped leaves excellent for salad bases.
Bibb or Limestone Lettuce

Similar to Boston lettuce, but smaller and more delicate. A whole head may be only a
few inches (less than 10 cm) across. Color ranges from dark green outside to creamy
yellow at the core. Its tenderness, delicate flavor, and high price make it a luxury in
some markets. The small, whole leaves are often served by themselves, with light vinaigrette
dressing, as an after-dinner salad.
Loose-leaf Lettuce
Forms bunches rather than heads. Soft, fragile leaves with curly edges. May be all green
or with shades of red. Wilts easily and does not keep well, but is inexpensive and gives
flavor, variety, and interest to mixed green salads.
Escarole or Broad-leaf Endive
Broad, thick leaves in bunches rather than heads. Texture is coarse and slightly tough,
and flavor is somewhat bitter. Mix with sweeter greens to vary flavor and texture, but
do not use alone because of the bitterness. Escarole is frequently braised with olive oil
and garlic and served as a vegetable in Italian cuisine.
Chicory or Curly Endive
Narrow, curly, twisted leaves with firm texture and bitter flavor. Outside leaves are dark
green; core is yellow or white. Attractive when mixed with other greens or used as a
base or garnish ,but may be too bitter to be used alone.
Frisée
Frisée is the same plant as curly endive or chicory,but it is grown in a way that makes it
more tender and less bitter.Except for the outer layer,the leaves are pale yellow,slender,
and feathery, with a distinct but mild taste.
Belgian Endive or Witloof Chicory
Narrow, lightly packed, pointed heads resembling spearheads, 4–6 inches (10–15 cm)
long. Pale yellow-green to white in color. Leaves are crisp, with a waxy texture and
pleasantly bitter flavor. Usually expensive. Often served alone, split in half or into

www.iihm.ac.in
102
wedges,or separated into leaves,accompanied by a mustard vinaigrette dressing.
Chinese Cabbage
Elongated,light green heads with broad,white center ribs. Available in two forms:narrow,
elongated head, often called celery cabbage, and thicker, blunt head, called napa
cabbage.Tender but crisp, with a mild cabbage flavor. Adds excellent flavor to mixed
green salads. Also used extensively in Chinese cooking.
Spinach
Small,tender spinach leaves are excellent salad greens,either alone or mixed with other
greens. A popular salad is spinach leaves garnished with sliced raw mushrooms and
crisp,crumbled bacon.Spinach must be washed thoroughly,and the coarse stems must
be removed.
Watercress
Most commonly used as a garnish,watercress is also
excellent in salads.Small,dark green,oval leaves
with a pungent,peppery flavor.Remove thick stems
before adding to salads.
Arugula
Also known as rugula or rocket,these pungent,distinctively flavored greens are related
to mustard and watercress.They are tender and perishable,and they often are sandy,so
they must be washed carefully. Arugula was once found almost exclusively in Italian
restaurants,but it has since become more widely available and is increasingly popular.
Mesclun
Mesclun is a mixture of tender baby lettuces.It is available as a mixture,but some chefs
prefer to buy individual baby lettuces and make their own mixture.
Baby Lettuces
The small,tender leaves that make up a mesclun mix are also available separately.These
include baby Bibb (both red and green),baby romaine,baby red oak leaf,and lola rossa
(a red lettuce with ruffled leaves).
Sprouts
Sprouts are young plants that have just emerged from their seeds,before the true leaves
develop. Sprouts from mung beans are commonly used in Chinese cooking. Alfalfa,
daikon radish,and mustard sprouts are often used in delicate salads. Alfalfa sprouts have
a mild flavor,while radish and mustard sprouts have a peppery flavor.
Microgreens
These are the first true leaves that develop after a seed sprouts.Tiny herb leaves and
tiny leaves from lettuce and other salad greens,younger and smaller than baby lettuces,
are used mostly as garnish for other dishes,both hot and cold.
Tatsoi
Tatsoi is a small, dark green round leaf. Its flavor has a pleasant bite similar to that of
arugula,watercress,and other members of the mustard family.It is sometimes included
in mesclun mixtures, although it is not actually a lettuce.
Mizuna
Mizuna,also known as Japanese mustard greens, is a dark green leaf with jagged edges
resembling dandelion leaves. It has a mild,mustardy taste.
Mâche
Also called corn salad,lamb’s lettuce,lamb’s tongue,and field salad,mâche is a small,

www.iihm.ac.in
103
very tender green with spoon-shaped leaves. It has a delicate,nutty flavor.
Radicchio
Radicchio (ra dik ee oh),a red-leafed Italian variety of chicory,has creamy white ribs or
veins and generally comes in small,round heads.It has a crunchy texture and a slightly
bitter flavor.Radicchio is expensive,but only a leaf or two are needed to add color and
flavor to a salad.
Treviso
Treviso is a red-leafed plant like radicchio,but with elongated leaves somewhat like Belgian
endive.Like radicchio and endive,it belongs to the chicory family and has a slightly
bitter flavor.
Dandelion Greens
The familiar lawn ornament is also cultivated for use in the kitchen.Only young,tender
leaves may be used. Older leaves are coarse and bitter, though cultivated varieties are
milder than wild dandelion.Best in spring.
Precleaned, Precut Salad Greens
Precut greens are sold in large,sealed plastic bags.They save labor costs in large operations
but are more perishable than unprocessed greens.Keep refrigerated, and do not
open until ready to use. Unopened bags will keep for two or three days.Taste before
serving to make sure the greens do not have too much antioxidant on them, making
them bitter
25. What do you mean by Boulangère ?

Ans:
Cooked with veal stock, onions, and potatoes; a style of meat preparation.
26. What do know about Champvallon?

Ans:
Preparation of lamb chops cooked in the oven with potatoes and onions.
27. What do you mean by Chiffonade?

Ans:
Leafy herbs and greens that are finely shredded.
28. What do you mean by Croûte?

Ans:

www.iihm.ac.in
104
Crust;the brown outer covering of bread .A meat or fish en croûte is one that is
wrapped in a crust.
29. What do you mean by Crudité?
Ans:
Raw vegetable, sliced or cut, served with a vinaigrette or mayonnaise as a first
course.
30. What is Darne?
Ans:
Thick slice, containing the central bone, cut from round fish.
31. What do you mean by Croquette?
Ans:
A breaded, fried item consisting of a mixture of fruit, fish, or vegetables. Can be
savory or sweet and in any shape.
32. What is Entremet?
Ans:
Literally, “between courses”; originally a course served between the roast and the
dessert. Today it is a mousse-based cake.
33. What do you mean by Fricassée?
Ans:
(1) A way of cutting a chicken into eight pieces. (2) A preparation in which meat
or poultry is cut into pieces before being braised.
34. What is Fumet?
Ans:
(1) Cooking aroma. (2) Sauce made from cooking juices. (3) Basic stock made
from fish and used to make sauces
www.iihm.ac.in
105
35. What do you mean by En Croûte?
Ans:
Wrapped in pastry
36. What do you mean by Garniture?
Ans:
Garnish; served as an accompaniment to a dish (usually vegetables).
37. What is Navarin?

Ans:
Brown lamb stew containing tomato.
38. What do you mean by Jambonnette ?

Ans:
Stuffed chicken leg made to resemble a
small ham.
39. What do you mean by Papillote?
Ans:
(1) Buttered or oiled paper, used to wrap fruits, meats, fish, etc. for cooking. (2)
Paper frill used to decorate the ends of bones of certain poultry and meats.
40. What do you mean by Paupiette?

Ans:
Thin piece of meat or fish that is stuffed, rolled, tied, and cooked.
41. What is Ratatouille?

Ans:
Dish made from red bell peppers, onions, tomatoes, zucchini, eggplant, and, often,
olives.
42. What is Sabayon?
Ans:
A thick, frothy sauce, either sweet or savory, that is made from whisking egg yolks
and liquid over low heat. Similar to the Italian zabaglione.
www.iihm.ac.in
106
43. What is Poivron?
Ans:
Sweet bell pepper
44. What is Suer?

Ans:
To sweat; to gently cook vegetables in a little fat, without coloring them, in order
to bring out their flavor.
45. What is Tapenade?

Ans:
Purée of black olives, anchovies, and olive oil.
46. What is Suprême Sauce?

Ans:
Classic sauce made from a velouté enriched with cream.
47. What is Truffer?

Ans:
To add chopped truffles to a dish, stuffing, or foie gras. To slide a thin slice of
truffle under the skin of poultry
48. What do you mean by Quiche?

Ans:
Savory tart with a creamy egg base (e.g., quiche Lorraine: bacon and cheese
custard tart).
49. What do you mean by Quenelle?

Ans:
(1) Dumpling made of meat, poultry, or fish purée, mixed with egg white and
cream. Usually molded with two spoons into an egg shape. (2) Oval three-sided
shape made using two large spoons.
50. What do you mean by Paysanne?

Ans:
Vegetables cut into small, thin triangles or squares.
***************************
www.iihm.ac.in
107
FAQ’s FOR the final year students
1. What do you understand by HACCP?
(Hazard Analysis at Critical Control Point)
2. What do you understand by Standardized recipe card? Why it is it important to maintain it?
(It contains standard proportion of ingredients, standard methodology of preparing the dish.
Helps all chefs to prepare same dish and maintain quality, reduce wastages.)
3. What do you understand by standard portion sizes and standard yield?
(it is the measure of the finished product to be served to the guest in equal quantities.
Standard yield ois the actual usable ingredient that is used to prepare the dish)
4. What are the basics things while presenting a plate?
(Color, texture, garnish, consistency of the sauce)
5. What is a danger zone?
(It is the temperature from 40F to 140F where micro organisms grow most.)
6. At what temperatures are hot and cold food served?
(Cold food – below 40F to Hot food - 140F and above)
7. What do you understand by Food Cost?
(Ingredient cost+ labor cost+ fuel cost)
8. What are the main duties and responsibilities of Chef de cuisine.
(good administrator/skillful chef/positive attitude/training/meetings and coordination with
other departments)
9. How are the different foods stored in the refrigerator.
(frozen foodsand meats -15c and below, vegetables , dairy products 4-7c)
What do you mean by Fabricated cuts of meat.
(expensive cuts from animals- tenderloin, fillets,steaks, chops,etc)
10. What are the different degrees of cooking steaks.
(rare, medium rare, medium, well done)
11. What are the basic mother sauces.
(mayonnaise, hollaindaise, béchamel, veloute, espagnole, tomato)
12. Why are garnishes soo important in modern culinary cuisine.
(eye appeal)
13. What are the basic Indian gravies.
(white gravy, red gravy, yellow gravy, green gravy)
14. What are the basic Indian masalas. Classify them.
(sambhar masala, goda masala, chettinad masala,etc)
15. What are the basic Indian cooking methods used.
(frying,poaching, grilling, tandoor, stewing,boiling etc)
16. What are the different departments in Indian kitchen.
(halwai,tandoor, south Indian,basic Indian)
17. How will you control the wastage in the kitchen.
(examples expected from students)

www.iihm.ac.in
108
18. Which area in the kitchen is the key,to look at as a manager to control cost.
(butchery, patisserie,satellite kitchens)
19. Explain any specialities of any three regions in respect to ingredients used, method of cooking
and taste.
20. What do you understand by Garde manger.What are the basic functions carried out.
(includes pantry and cold kitchens. Basic functions are cold cut, sandwiches, platters, etc)
21. What is the basic difference between bakery and patisserie.
(bakery uses yeast and patisserie uses baking powder)
22. What are pastries? Explain any two kinds of pastry.
23. What are the basic commercial equipments used in the 5star kitchen.Name 5.
(bandsaw machine, planetary mixute, deep fat fryers, pulveriser, dough kneader, buffalo
chopper,etc)
24. What are the basic ingredients used in the Italian cooking.
(olive oil, garlic, basil, pastas,etc)
25. What do you understand by pesto sauce.
(olive oil, garlic, basil.pine nuts)
26. Name any 5 pasta shapes.
(spaghetti, lasagna, conchiaglie, fusili, macaroni, etc)
27. What do you understand by dry and fresh pasta.
(dry pasta is sundried and fresh pasta is freshly made)
28. How do you marinate the Tandoor.
(spinach puree, oil, salt,jaggery)
29. With what is tandoori chicken marinated.
(hung yoghurt,lime juice,ginger garlic paste, pwd masalas,mustard oil, tandoori color)
30. Give recipe for 1 kg fresh pasta dough.
(1kg floor, 8 eggs, 20g salt, 50ml olive oil)
31. What are different types of stocks.(chicken/beef/veal/mutton/vegs)
32. What do you understand by Consomme.(Clarified stock)
33. What are the basic rules while making consommé.
(Start in cold water, never boil, alwaysskim, cool immediately, refrigerate immediately)
34. What do you understand by sandwiches. Name any 4 types of sandwiches.
(double decker, ribbon. Pin wheel, club)
35. What do you understand by Canapes.(Fancy toasted/plain pieces of bread with spread and
toppings)
36. Name few classical toppings of canapés.( shrimps,tuna,caviar,smoked salmon)
37. What are different parts of salads.(Base,Body,Dressing,Garnish)
38. How are salads classified.(Simple-1 ingredient/ Composite-2 or more ingredient)
39. What are different methods of cooking.(Boiling/ Poaching/Grilling/Frying/Roasting)
40. Explain different types of roasting/frying.

www.iihm.ac.in
109
41. What is meat cookery.
examples expected from students)
42. Name some fabricated cuts in beef/pork/mutton.( ribs/fillet/rump/steaks etc)
43. What is chateaubriand. What is its average weight.(its Head of fillet of beef/ 375-400gms)
44. What is strip steak.( its 7 onze steak from striploin)
45. What is T-bone steak.(It is T-Shaped and has part of tenderloin and part of striploin
46. What is a Rib eye steak.( Steak from the prime rib- boneless)
47. What are flavoured butters.(Butters with different ingredients- shrimp, parsley, garlic etc)
48. Name different types of cheeses.(soft/semi hard/ Hard)
49. Name 5 herbs used in cookery.(basil/sage/Thyme/Oregano/Mint/Borage/Chives)

www.iihm.ac.in
110
FAQ on Food Production
1. What is sauce?
Ans A sauce can be defined as flavorful, seasoned, thickened liquid which is used for
cooking a dish or served along with it, which can be cold or hot temperature wise. This
word has actually come from the Latin word SALSUS.
2. What are the types of mother sauces?
Ans The basic mother sauces are :- a) White sauce or Béchamel sauce) Veloute’
sauce(fish, chicken), c)Brown sauce or Espagnole, d) Tomato sauce, e) Mayonnaise
sauce) Hollandaise sauce.
3. Explain roux?
Ans. Roux is the combination of equal quantity of flour and butter, which is used is
used for the purpose of thickening soups, sauce and are cooked to a varying degree
depending on their requirement.
4. What are the types of rouxs?
Ans. The basic types of roux’s which are used in cooking are :- White Roux, Blonde
Roux, and Brown Roux.
5. Explain the derivates of mother sauces?
Ans. The importand derivative sauces of White or Béchamel sauces are:-
a) Mornay sauce:- Béchamel sauce + grated cheese + Fresh cream + egg yolk
b) Parsley Sauce :- Béchamel sauce + fresh cream + chopped parsley
c) Cream Sauce:- Béchamel sauce+ fresh cream
d) Saubise sauce :- Béchamel sauce + sautéed minced onion + white pepper
powder+ grated nutmeg + then strain
Veloute sauce :- Chicken Veloute:-
a) Allemande sauce :- Chicken veloute + egg yolk + mushroom trimmings + lime

juice+ grated nutmeg cook and then strain
b) Supreme sauce :- Chicken veloute + mushroom liquor, cook and then strain and
finish with fresh cream, butter and white wine.

www.iihm.ac.in
111
c) Aurore Sauce:- Chicken veloute + tomato puree / tomato concasse, cook and
finish with drop of butter
d) Hongroise sauce:- Chicken veloute + paprika powder + white wine + cream
e) Curry sauce :- Chicken veloute + dices of onion + curry powder + coconut milk +
bouquet garni, cook and strain
Brown sauce or Espagnole sauce :-
a) Demi glaze :- 50% brown stock+50 % brown sauce + red wine and then reduced
to half of the volume.
b) Bercy :- Demi glaze + meat glaze + minced shallots + white wine + sliced beef
bone marrow.
c) Chassaeur :- demi glaze + sliced onion + sauted chopped shallots + white wine
d) Bordelaise :- demi glaze + sautéed chopped shallots + crushed peppercorn +
bayleaf + red wine + sliced beef bone marrow
e) Charcutiere :- Demi glaze + sated chopped onion + white wine + vinegar +
crushed peppercorn+ mustard, cook and finish with juliennes of gherkins
Tomato Sauce :-
a) Provencale Sauce :- Thin tomato sauce + chopped parsley + garlic + tomato

concasse + pinch of sugar, cook nicely so that the oil comes on top of the sauce,
allow it cool and skim of the oil from the top before service.
b) Portugaise sauce :- Tomato concasse + garlic + white wine + meat glaze and
finish with chopped parsley
c) Barbecue Sauce :- Tomato concasse + tomato ketchup + Worcestershire sauce
+ tabassco sauce + vinegar + sugar, cook till the fat comes on top
Mayonnaise Sauce :-
a) Tartare sauce :- Mayonnaise sauce + chopped gherkin + chopped pikled onion +

chopped parsley + chopped hardboiled egg white only and finish a little cream
b) Cocktail sauce :- Mayonnaise sauce + tomato ketchup + Worcestershire sauce +
tabassco sauce + lime juice + fresh cream
c) Green sauce :- Mayonnaise sauce + puree of blanched herbs( spinach + parsley +
mint ) and finish with a dash of cream.
d) Chantilly sauce :- Mayonnaise sauce + whipped cream + lemon juice ( this is
generally serve with vegetable and cold dishes )
Hollandaise sauce :-
a) Mousseline sauce :- hollandaise sauce + stiffly beaten cream

b) Bearnaise Sauce :- hollandaise sauce + chopped fresh terragon

www.iihm.ac.in
112
c) Noisette sauce:- Hollandaise sauce + noisette butter + chopped nuts
6 List different cuts of vegetables.
Ans. The basic cuts of vegetables are :- a) Paysanne cut:- uniformly cut vegetables
whose dimensions are 1cm square.
b) Macedoine cut :- it is the cut of vegetables whose dimensions are 1 cm cube,

and are used generally for making salads.
c) Brunnoise cut :- It is the cut of vegetables whose dimensions are 1 mm cube and
generally used for garnishing soups like consommé’ brunnoise.
d) Matignon :- Forced vegetables used in dutch cheese.
e) Mire poix :- Roughly cut vegetables used in the preparations of stocks or for the
purpose of roasting.
f) Juliennes :- Vegetables cut into match stick size and are usually used for
garnishing
g) Mignonettes :- Cuts of vegetables into dimensions of 0.5cm square and a length
of 5 cm
h) Pommes Ponteup :- These are finger shaped cuts of potatoes.
7. Define Soup?
Ans. Soup can be defined as a liquid food with a characteristic flavor of its own, with a
typical color and a well known consistency. They provide a light meal or an appetizing
starter of low production cost.
8. Classify Soups?
Ans. Soups can be classified into thin and thick soup. Thin soups are again classified
into clear soup and broth such as consomme’, minestrone, scotch broth. Similarly thick
soups can be classified into cream, puree, veloute, bisque , chowder. Soups are
classified in accordance with the country they are associated with:- U.S.A.:- Chowder
and tomato soup
Britain :- Oxtail, France ;- French Onion, Consomme, Scotland :- Scotchbroth, Hungry:-

Hungarian Gulash, Spain :- Gaspacho
9. Explain different cuts of fish?
Ans. The different cuts of fish :- a) fillet :- long flat pieces of fish without the bon.
Different preparation of fish can be achieved from a fillet, such as poached fish,
batterfried fish or fried fish. A round fish yield two fillets whereas a flat fish yields 4
fillets.
www.iihm.ac.in
113
b) Paupiette :- Fillet of fish spread with a stuffing and rolled such as fish like sole, pliace
etc.
c) Steak:- Thick slice of fish on or off the bone. Steak of a round fish is called Darne
whereas steak of flat fish is called trancons.
d) Supremes :- Prime cuts of fish without bone and skin such as pieces cut from fillet
of salmon, turbot, brill et.
e) Goujons:- Filleted fish cut into the dimensions resembling finger or strips measuring
8 cm x 0.5 cm
f) Plaited :- fillets cut into three even pieces length wise to within 1 cm of the top and
neatly plaited.
10. Normal frying temperature for deep frying?
Ans. 160 to 190 C approx.
11. Explain term disgorging?
Ans. Removal of unwanted matter from food mainly removal of blood from brains,
sweetbreads and calf heads, so as to whiten them.
12. What are different cuts of beef?
Ans. A fillet of a beef can vary from 2.5 kgs – 3.5kgs and various cuts of a beef fillet
along with their weights are as follows:-
a) Chateaubriand steak or a Double fillet steak:- The average weight of a

chateaubriand steak is 300gms-1kg and is a good enough portion for 2-4
persons. It is generally cut from the head of the fillet, trim off all the nerve and
leave a little fat on the steak.
b) Fillet Steak :- This weighs approximately 100-150gms each and measures
1.5cms -2cms thick.
c) Tournedos:- it weighs approximately 100gms and measures 2-4 cms thick.
Continue cutting down the fillet, remove all the nerve and all the fat and tie each
tournedos with string.
d) Tail of a fillet:- it weighs approximately 500gms and remove all fat and sinew and
slice or mince as required.
13. Give examples of salad dressings?
Ans. The various salad dressings are vinaigrette, Roquefort dressing, thousand island,
Italian dressing , anchovy dressing, lemon dressing.

www.iihm.ac.in
114
14. Classify Salads?
Ans. Salads are classified into simple and compound salads;-
Simple salads:- Green salad, one vegetable salad
Compound salad :- Meat salad, fish salad, vegetable salad, fruit salad
15. What are farinaceous products ?
Ans. Farinaceous products are mainly flour based like pasta in Italy or the various kinds
of flour based noodles such as the fresh and dried ones . here the main ingredients
required for making pastas are Durum flour, egg, and olive oil.
16. Explain five renowned continental chicken preparations?
Ans. Five renowned continental chicken preparations are:- a)Chicken Sauté chasseur,
b) Chicken spatchcock, c) Supreme of chicken with asparagus and truffle, d) Chicken a
la kieve, e) Fricassee of chicken .
17. Explain five continental fish preparations?
Ans. Five well known continental fish preparations are :- a) fillet of sole Duglere,b) Fish
Veronique, c) fish Orly, d) fish pie, e) Poached smoked Haddock/
18. Give example of Ten well known savoury preparation?
Ans. Ten well known savoury preparation are :- Fried ham and cheese savoury, scotch
wood cock, mushroom vol –en-vent, cheese straws, spinach soufflé, spicy cheese balls,
quiche Lorraine, frito misto, canapés, crumb fries fish finger.
19 . Give examples of five well known continental beef preparation?
Ans. Five well known continental beef preparations are :- a) a) Hot vea and ham pie, b)
Veal escalope Holstein, c) Osso Buco, d) Sirloin steak with mushroom, tomato terragon
and white wine sauce, e) Braised beef with tagliatelle.
20. What are the types of pastes used in Bakery?
Ans. The different types of flour pastes known to us are as follows:-
a) Puff paste:- it is also known as laminated pastry of flaky pastry.

b) Short crust paste:- here the ratio of the flour to fat is 2:1
c) Choux paste:- it is generally made by melting butter and water in a pan and
putting the required amount of flour in the above boiling mixture and stirring it

www.iihm.ac.in
115
continuously until the flour starts leaving the side. This is known by the name,
cream puff paste.
21. What are the different types of sauces used in Bakery?
Ans. The different types of sauces that are used along with the service of different kinds
of dessert are :- a) Jam sauce, b) Apricot sauce, c) Orange sauce,d) syrup sauce, e)
custard sauce, f) Almond sauce, g) Melba sauce, h) chocolate sauce.
22. What is the basic mixture of egg based custard?
Ans. The basic mixture which is needed for the preparation of egg based custard such
as soufflés, mousse, bavarois.
23. What is the basic difference between lamb meat and Mutton?
Ans. Lamb is the meat of sheep or a goat which is less than a year in age, whereas
mutton is the meat of a sheep or a goat which is over a year in age.
24. Give examples of white meat available in the market?
Ans. The different types of white meat available :- a) chicken, b)quail, c) partridge)
turkey, e) veal.
25. What are the standard accompaniments served along with game bird?
Ans. The standard accompaniment served along with game birds are generally sage
and onion stuffing, apple sauce, roast gravy, but for chicken it is bread sauce, roast
gravy, and with roast turkey it cranberry sauce, chipolata, chestnut.
26. What are the steps followed in poultry?
Ans. Poultry is prepare before cooking process mainly by plucking, sienging, gutting,
trussing,jointing and deboning.
Here killing and hanging precedes all the above mentioned methods.
a) Killing:- chicken can be killed by various method. Some method allow the blood
to drain off whereas some method don’t permit to do so.
b) Hanging:- in this process after the bird is killed it is allowed to hang for sometime
so that the flesh becomes tender, because of the secretion of a protein called
rigormonts.
c) Plucking:- to remove the feathers from the bird two methods are followed and
they are dry and wet method. In the dry method the feathers are pulled away in

www.iihm.ac.in
116
an opposite direction, whereas in the wet method the bird is dipped in hot water
to enable the feather to get loose and then the feathers can be removed easily.
d) Sienging:- To remove any small under developed or new hairs which may not be
able to come off easily, while plucking must be burnt out and hence the bird is
held from the neck & it’s feets are run over an open flame quickly to burn out the
remaining small feathers.
e) Gutting :- An opening of a bout 2 ginger is made at the ventral side of the bird so
that the entire intestine, gizzard etc. can be removed.
f) Trussing :- To tie up the bird with a trussing needle and thread. This is generally
done to keep up the shape of bird during the cooking process, especially during
roasting and make it look more attractive when it reaches the table. When the
bird is stuffed with force meat, trussing is dione so that the force meat does’nt
come out during the cooking process.
g) Jointing:- Means to cut into four pieces i.e. sauté cut.
h) Deboning :- Means the skeleton is to be removed from the flesh.
27. Describe the composition of Poultry?
Ans. Composition and structure of poultry :- protein -75%, water -20%, fat -5%,
carbohydrate – trace.
28. What are the judging criteria of game bird?

Ans. The following are signs of a fresh & a young game bird:- a) feather should be all
over the body, especially concentrated under the wings.
b) The quills of the feather should be easy to pull out.

c) The skin should be clean and smooth with no blood spot.
d) The eyes should be prominent and clear.
e) The feet should be supple with smooth overlapping scales.
f) The comb should be bright red.
g) It should not have any unpleasant smell.
29. What are the varieties of caviars?
Ans. The different varieties of caviars that are available and known to us:-
a) Beluga:- this is one of the most famous and best variety of caviar available & the
color of eggs are grey.
b) Sevruga:- this variety of caviar is also grey in color, but smaller in size.
30. What are the accompaniments of caviar?

www.iihm.ac.in
117
Ans. The standard accompaniment of caviar is hot blinis or with hot toasts, slices of
brown bread, ½ lemon, cayenne pepper, peppermill and figure bowl.
31. Define Aspic?
Ans. Aspic can defined as the clarified, gelatinous fish or meat stock, which are light
golden or crystal clear in appearance. It plays a very important role in the preparation of
many cold dishes in garde manger, proper preparation and application of which assures
maximum impact on the cold food preparation.
Preparation of Aspic
a) Stock must be made using gelatinous product such as shin or shank bone.
b) The reduction, clarification and addition of aromatic herbs must be accomplished
next.
c) The consistency of aspic must be checked when it is cold.
Aspics are generally used for coating purpose, especially in the larder section to give
the item a glaze , a shine which appears very attractive and appealing to the eyes.
32. Explain Sandwiches?
Ans. Sandwiches as the story goes on the scene, in the house of the fourth earl of
Sandwich who was a gambler and left no time for eating, his butler is known to have
placed some cheese in between the bread slices to enable him have lunch, while he
continued gambling. There are four major parts which actually constitute the sandwich
and are the Base, spreads, filling and the garnish. Different kinds of breads are used for
making sandwiches and are French bread, garlic bread, brown bread, ordinary white ,
cinnamon bread, Pistachio bread.
Spreads:- the most common types of spreads which are used for making sandwiches
are mayonnaise, cheese, butter.
Filling:- It can be single or combination of any two , either raw or cooked.
Garnish: - It is generally, sprig of curled parsley , diamond of pimento or a round slice of

stuffed olive, shredded lettuce, curls of beetroot, celery stick, small flower of carrot and
many more varieties which depends absolutely on the discretion of the chef.
33. What are the garnishes for chateau brand and which sauced is served?

www.iihm.ac.in
118
Ans. Garnishes with chateau potatoes and served with Colbert sauce or maitre d hote
butter.
34. What is entrecote steak?
Ans. These are taken from the deboned sirloin without the fillet from this comes minute
steak, sirloin steak and doube sirloin steak. Entrecote steak with bone weighing 650gms
is T-bone and porter house steak i.e. sirloin steak.
35. Common method cooking steaks?
Ans. Steaks are generally grilled or sautéed.
36. Common serving method of steak?
Ans. Steak are generally served according to their dones.
a) Rare
b) Medium
c) Full done
37. What is the cooking temp of steaks?
Ans. For thicker steaks lower temp. is 325 F used.
38. In five spice berries which of flavors come__________?
Ans. Clove, cardamom, pepper, star anise, fennel.
39. Mention the types of stews?
Ans. There are 4 types
a) Ragout
b) Navarin
c) Blanquette
d) Fricassee
40. Difference between cake and gateaux?
Ans. Cake can be large or small, light or rich, where cake can remain fresh for several
days.e.g., fruit cake. Gateaux is generally used for fancy cake, but light preparations,
oftern with fresh decoration such as chocolate cake.
41. What is pimento?

www.iihm.ac.in
119
Ans. Also called Jamaica pepper and all spices, pimento is the aromatic berry of a small
tropical tree . in aroma and flavor it resemble a mixture of cinnamon, nutmeg, and clove
42. What is pimiento?
Ans. Is a sweet tasting red pepper shape like a heart and are sold fresh, canned or
bottled in brine and stuffed in green olives. A large red, heat shaped sweet pepper that
measure 3 to 4 inches long and 2 to 3 inches wide.
43. What is chaud-froid?
Ans. A dish that is prepared as a hot dish but served cold.
44. What is Chantilly?
Ans. Cream beaten to the consistency of mousses, sweetened and flavored with vanilla
or other flavors called Chantilly.
45. What is Crudités?
Ans. Raw vegetable or fruit cut into little sticks or battened served as an horsd’oeuvre
and accompanied by cold sauce are known as crudités.
46. Mention the varieties of mustard?
Ans. There are three varieties such as
a) Black mustard
b) Brown mustard’
c) White or yellow mustard.
46. What is five spice powder?
Ans. A mixture of five Chinese spices: star anise, clove, fennel, cinnamon, and Sichuan
pepper. Its widely used in Chinese cooking.
47. Ideal temperature for storing fish?
Ans 30 to 34 F.
48. Explain term HACCP?
Ans. Hazardous Analysis Critical Control Point.
49. What is croissant?
Ans. A Crescent shaped roll generally made with leavened dough.

www.iihm.ac.in
120
50. Name the different varieties of oil ?
Ans. Bergamot oil, cassia oil, cinnamon oil, clove leaf oil, clove bud oil, coriander oil,
corn mint oil, dill oil, garlic oil, ginger oil, lemongrass oil, peppermint oil, lime oil, nutmeg
oil.
51. What is fonds de cuisine ?
Ans. Basic kitchen stock.
52. Explain term confit ?
Ans. Salted meat of pork , duck, goose or turkey which is cooked in own fat. It’s may be
served hot or cold.
53. Explain term court-bouillon?
Ans. A well flavoured poaching liquid for fish.
54. Culinary term used for cooked pasta?
Ans. “ Al dente”.
55. In which ways vegetable can be purchased?
Ans. Fresh canned, frozen, fresh processed, and dried/pickle.
56. Explain Dashi?
Ans. Dashi is stock used in Japanese cuisine.
57. Types of dashi stocks?
Ans. Four type of dashi stocks:
a) Kelp-dashi
b) Shitake dashi
c) Bonito dashi
d) Dashi-jako-dashi
58. What is hoisin sauce?
Ans. A thick brownish sauce made from soya bean, chilies garlic and spices.
59. Explain term Kebab?
Ans. Meat/vegetable mixture coated on a skewer or could be shallow fry.

www.iihm.ac.in
121
60. What is mignonette pepper?
Ans. Coarsely ground or crushed peppercorn known as mignonette.
61. Explain nargisi kofta?
Ans. Mince meat with blend of Indian spices and coated around boil egg and deep fried
and put in curry known as nargisi kofta.
62. Explain Sauerkraut?
Ans. Shredded and pickled the white cabbage is known as sauerkraut.
63. Difference between rechauffe and rechauffer?
Ans. Rechauffe means: reheated warm food and rechauffer means: to reheat and warm
up
64. Explain Nori?
Ans. It is basically used in Japanese cuisine in Sushi. It is a type of seaweed. Beast

quality nori is purple black.
65. Mention name of some lettuce?
Ans. Iceberg, butter, Mignonette, red coral, green coral, red oak, green oak, cos, rocket,
radicchio, lola rosa, red sails, pirate, baby red bibb, baby red romaine, brune d’ hiver,
argula, escarole,Belgian endive.
66. Mention some mushroom name?
Ans. Shitake, Black fungi, enoki, shimeji oyster, white fungi , swiss brown.
67. Mention some herbs name?
Ans. Lemon balm, Marjoram, Fennel, Rue, Yarrow, curry leaves, nettle, chives ,
tarragon, bergamot, rosemary, oregano, sage, thyme and Basil.
68. What is bouquet garni?
Ans. The bundle of herbs and vegetables impart flavor to stock and sauce referred as
bouquet garni.
69. How pasta can be classified into categories?
Ans. It can be classified according to ingredients and preparation.
There are basically two methods:

www.iihm.ac.in
122
a) Factory produce
b) Fresh/home made pasta
70. Name some name of pasta which are used for soup?
Ans. Penette, stelline, risoni, conchigilettes.
71. Mention type of noodles?
Ans. The types of noodles are as follows:
a) Bean thread noodle

b) Shrimp noodle
c) Soba noodle
d) Somen
e) Udon
72. What is polenta?
Ans. This is north Italian porridge or mush usually made for corn meal (maize). However
it can be made from barley meal .
73. What is gnocchi?
Ans. Gnocchi are small dumplings made from flour, semolina, potatoes, and or choux
paste. It is a type of pasta.
74. What is the composition of milk?
Ans. It contains a minimum of 3.25 percent of butter fat,8.5percent of milk solid, and 88
percent of water.
75. What is fortified Milk?
Ans. Commonly in these have Vitamin A and/ or B and possible extract non milk fat..
75 . What are the basic steps for preparing stocks?
Ans. There are 4 methods
a) Start with cold liquid

b) Allow natural clarification
c) Skim carefully
d) Simmer, don’t boil.
76 . What is Remouillage?

www.iihm.ac.in
123
Ans. “second wetting” after draining away the first stock, more water is added and
mixture is skimmer again.
77. What are the essential points of good sauce?
Ans. Certain are the essential point of good sauce
a) Texture
b) Body
c) Color
d) Consistency
78. What is the contribution of sauces in a food?
Ans. There are certain qualities it will added on a food such as;
a) Its gives flavor

b) Its give moisten to food
c) Richness
d) Appearance
e) Interested and appetite appeal.
79. Difference between spreads and dips?
Ans. Spreads are offer more solid mixture which needs to spread with a knife and dips
is a mixture that is loose or soft to cling a item which dip into it.
80. Mention the names of leavenings agents?
Ans. Baking soda, Baking powder, yeast.
81. Mention the name of fruit salads?
Ans. Woldroff salad, Diplomat, fedora, Florida, banana pecan .
82. Name of types of meringues?
Ans. There are two types:
a) Soft meringues
b) Hard meringues
83. What is Sapago?
Ans. Green colored hard cheese from Switzerland.
84. Mention some name of pasta?

www.iihm.ac.in
124
Ans. Lasagna, ravioli, spaghetti, capelleti, fettuccini, bucatini, macaroni, penne, farfalle,
rigatoni, gnocchi, vermicelli, tagliatelli, totellini.
85. what is chipolata?
Ans. Small fresh sausages, about 2 cm in diameter. They are eaten fried or grilled
Italian origin.
86. What are qualities in bread flour?
Ans. In bread flour high protein content with good gluten strength and high water
holding capacity.
87. What is Chinois?
Ans. A conical strainer with handle.
88. what is the ideal temperature of poaching?
Ans. The temperature of the liquid for poaching is 93-95C.
89. Explain the term barding?
Ans. The meat items i.e. poultry, beef meat, pork meat, game and in some case fish,
with thin slice of fat bacon or salted pork.
90. Explain term bouquet garni?
Ans. Its consists of aromatic vegetables and herbs and other flavouring determines by
the requirement of the dishes.
91. What is condiment?
Ans. Traditionally any item added to dish for flavor , include herbs, spices and vinegars;
now also refers to cook or prepare flavoring such as prepared mustards, relish, bottled
sauces and pickled.’
92. Mention type of vinegar?
Ans. Types of vinegar are as follows:
a) Wine vinegar]
b) Malt vinegar
c) Rice vinegar
d) Distilled vinegar

www.iihm.ac.in
125
e) Cider vinegar
f) Flavoured vinegar
g) Balsamic vinegar
93. Mention the method of heat transfer?
Ans. The method of heat transfer is as follows:
a) Conduction
b) Convection
c) Radiation
d) Microwave cooking
94. What is curing salt?
Ans. Curing salt is mixture of salt and sodium nitrate.
95. What is flavoring?
Ans. An item that adds a new taste to a food and change its natural flavor. Flavoring
includes herbs, spices, vinegar and condiment.
96. What is seasoning?
Ans. An item added to enhance the natural flavors of a food without dramatically change
its taste, salt and pepper are most common seasoning.
97. Name some shell fish and crustaceans?
A ns. Arrow squid, lobster, mussels, prawns, scallop, mud crab, blue swimmer crab.
98. Explain term zest?
Ans. The colored outer skin from citrus fruit.
99. What is Estouffade?
Ans. Brown rich stock.
100. Explain term Leaven?
Ans. Loosely, any substance that can produce fermentation in dough.

www.iihm.ac.in
126
s.no QUESTIONS ANSWERS
1 WHAT DOES THE TERM HACCP STAND FOR HAZARD ANALYSIS CRITICAL CONTROL POINT
2 DESCRIBE FISH FUMET CONCENTRATED HIGHLY AROMATIC FISH STOCK WITHDRY WHITE WINE
3 ALLUMETTE SHAPE OF POTATO MEANS MATCH STICK SHAPE
4 MEANING OF AMUSE GEULE CHEF TASTING
5 WHAT IS APERITIF BEV BEFORE MEAL
6 MEANING OF BEURRE ,MANIE KNEADED BUTTER
7 BEURRE BLANC WHITE BUTTER
8 BEURRE NOIR BLACK BUTTER
9 BEURRE FONDUE MELTED BUTTER
10 AMANDINE ALMOND GARNISH
11 BEURRE NOISETTE BROWN BUTTER
12 ANTIPASTI BEFORE PASTA
13 TAPAS SPANISH STARTER
14 HUMMOUS LEBANESE DIP
15 BABA GANOUSH LEBANESE DIP
16 GOURMAND GREEDY FOR FOOD, LIKES GOOD FOOD
17 GOURMET KNOWS GOOD FOOD
18 GASTRONOMY THE FINE ART OF SERVING GOOD FOOD
19 CONNOISSEUR EXPERT KNOWLEDGE OF FOOD
20 SOMMELIER EXPERT KNOW HOW OF WINES
21 BLANQUETTE WHITE STEW
22 BEST BEEF QUALITY FROM ARGENTINA
23 WORLD FAMOUS JAPANESE CHEF CHEF NOBU
24 BORSCHT RUSSIAN SOUP FROM BEET AND CREAM
25 BARDING FAT STRIPS ON MEAT
26 POMME AU FOUR POTATO BAKED IN OVEN
27 BASTING MOISTEN WITH FAT
28 AO NORI DRIED FINELY CHOPPED SEAWEED
29 ASARI JAPANESE CLAMS
30 BENTO JAPANESE LUNCH BOX
31 DAIKON JAPANESE RADISH
32 DASHI STOCK FROM KOMBU AND DRIED FISH
33 DASHI NO MOTO INSTANT DASHI GRANULES
34 HARUSAME NOODLES MUNG BEAN TRANSLUCENT NOODLES
35 ICHIMI TOGARASHI CHILLI POWDER
36 KATSUO BUSHI SMOKED DRIED BONITO FISH
37 KINOME LEAVES OF SANSHO PLANT
38 KOMBU KELP SEAWEED
39 KOMBU CHA POWDER SALTY GROUND KOMBU TEA
40 LA YU CHILLI OIL
41 MIRIN SWEET ALCOHOLIC LIQUID
42 PAK CHOY CHINESE LEAFY GREEN VEGETABLE
43 MISO SAVOURY PASTE FROM FERMENTED SOYA BEAN
SALT AND RICE
44 FOCACCIA ITALIAN BREAD WITH HERBS, SAUTEED ONIONS,
SLICED TOMATOES
45 CRÈME BRULEE INGREDIENTS HEAVY CREAM, VANILLA BEAN, SUGAR AND
EGG YOLKS
GARLIC MAYONNAISE
46 ARBORIO HIGH STARCH, SHORT RICE GRAIN USED IN THE
PREPARATION OF RISOTTO
47 BAGUETTE A LOAF OF BREAD SHAPED INTO CYLINDER
48 CHARCUTERIE PORK ITEMS SUCH AS HAMS,, SAUSAGES ETC
49 DURUM A SPECIES OF HARD WHEAT FOR PASTA
50 ENTREMETIER VEGETABLE CHEF STATION

www.iihm.ac.in
127
Cardoon…..a southern European plant, related to globe artichoke, whose leafstalk
is eaten as a vegetable. Cardoons are available at the end of autumn and in winter.
Cardina -.A fish dish that is garnished with lobster escalope or cooked with a white
sauce containing lobster stock. Cardinal is also the name of iced desserts
containing red fruit or fruit desserts. The fruit can either be cold (raw or poached),
sometimes arranged on vanilla ice cream and coated with strawberry or raspberry
sauce.
Charlotte There are 2 kind of desserts one is hot and the other one is cold……The
original Charlotte appeared in 18th century in the honor of Queen Charlotte, wife of
King George iii of England.
It is made from a thick fruit puree flavored with lemon and cinnamom, poured into a
round mould with a slightly flared rim. The dish is baked in oven, then turned out of
the mould and served warm with a cold custard cream…classic example is apple
charlotte.
Savory charlottes may also be made, using vegetables or fish; they are cooked in
an unlined charlotte mould.
Cheshire - an English cow milk cheese containing 45% butterfat with a

compressed uncooked paste and a natural oily rind.
Chester - The name given in France and Belgium to Cheshire and cheddar
cheeses, and also similar French cheeses that are mass- produced by the Cheddar
making process and are usually used mostly for croutes and canapés.
Chili Con Carne -.A Mexican dish that is popular throughout the United States. The
name literally means “ chili peppers with meat “,and the authentic dish is a ragout of
minced or cubed beef cooked with sliced onions and seasoned with chili peppers,
powdered cumin and other spices .Red kidney beans are sometime added during
the cooking process.
Coupe- A rounded receptacle of varying size. Individual coupes are cups or goblets
often with a stem, in which ice cream, fruit or similar desserts are served. These
desserts themselves area also known as coupes.
Crumpet - A small spongy yeast cake with holes on the top surface, cooked on a
griddle in a special ring about 7.5 cm in diameter. In England crumpets are served
during tea-time, toasted and with plenty of butter.

www.iihm.ac.in
128
Crudités…Raw vegetables or fruits served as hors d’oeuvres, generally thinly
sliced, grated or cut into little sticks and accompanied by cold sauces. This includes
carrots,celeriac,fennel,fresh broad beans( fava ),cauliflower, sweet peppers, red
cabbage, celery tomatoes,mushrooms,fruits ,orange,apple,round slices of banana
sprinkled with lemon, slices of avocado and sometimes cooked beetroot.
Fleuron……A small puff pastry shape used to garnish pie crusts or served with
dishes of fish cooked in sauce. These are cut into crescents or other shapes from
the left over pastry trimmings, rolled out very thinly.
Macaroon…A small,round,biscuit cookie crunchy outside and soft inside, made

with ground almonds, sugar and egg whites. Macaroons are sometimes flavored
with coffee, chocolates, nuts or fruit and then joined in pair….originated from Italy
and particularly Venice.
Marmalade …..An orange jam invented by manufacturer from Dundee in Scotland.
Marmite…A French metal or earthenware covered pot with 2 handles, with or

without feet, depending on whether it is used for cooking in a hearth or on the
stove.
Muffin…..In Great Britain ,a muffin is traditionally roll, round and flat, which is made
with yeast dough .Muffins are enjoyed in the winter ----split,toasted,buttered and
served hot fortea,sometimes with jam. American muffins are entirely different more
like cake than bread. The raising agent is baking powder and the muffins are
cooked in deep patty tins. Cornmeal and bran are sometimes substituted for some
of the flour.
Muesli…..A Swiss dish, originally consisting of apples, oats, milk and often nuts.
Mozart…A garnish for small cuts of meat consisting of artichoke hearts, slowly
cooked in butter and stuffed with celery puree and potatoes, cut into strips and
fried.
Mulligatawny: A soup of Indian origin .It is a chicken consommé to which are

added stewed vegetables, such as onion, leek and celery, highly seasoned with
curry and spices, garnished with chicken meat and boiled rice. In India the garnish
also includes blanched almonds and coconut milk.
Must: Grape juice, skins, seeds and pulp before it has been acted on the yeasts
that convert the sugar in to alcohol.

www.iihm.ac.in
129
Nantes Cake: A small round French cake flavored with lemon or orange and
cooked in a tin coated with slivered almonds. The baked cakes are glazed with
apricot jam, iced with fondant and dusted with colored sugar grains.
Nantua a la’ : The name given to various dishes containing crayfish or crayfish
tails, either whole or in the form of a savory butter, a puree, a mouse or thick
sauce. These dishes often contain truffles as well.Nantua is town in Buguey, with
centuries old reputation for gastronomy.
Neapolitan: A large cylindrical or hexagonal French cake with a hollow centre. It is

made of layers of almond pastry sandwiched together with apricot jam, redcurrant
jelly or other preserve and usually lavishly decorated with marzipan (almond paste)
and crystallized fruits. It was formerly used as the set piece of elaborate buffets.
The name of the cake suggests that is originated from Naples.
Neapolitan: Is a name for small tablets of fine, bitter, chocolates.Minature bars of

milk chocolates are sold as Neapolitans.
Napolitano Sauce: This sauce, invented by Careme, is made with horseradish,

ham, maderia, espagnole sauce, redcurrant jelly, raisins and candied citron.
Napper: The French term used to mean ----to mask or cover a food with a sauce.
Nasi Goreng: An Indonesian rice dish. Finely chopped onions,garlic and chilli are
fried in oil, then cooked rice is added with diced cooked pork nor chicken and
peeled ( shelled ).The fried rice is served garnished with strips of plain omelets laid
in a lattice pattern on top, accompanied by cucumber and roasted peanuts.
Nasi Kuning: Javanese festival dish. Rice colored yellow is formed into a cone
shape and presented as the centre of a buffet with fried chicken, sweetened raw
vegetables, chopped beef meatballs and potatoes, with various spices and
condiments.
Apple Sugar -.A confectionary specialty of the city of Rouen, where it was created
towards the middle of the 16th century. Apple sugar was formerly prepared by
mixing one part of concentrated juice of cooked dessert apples to three parts of
sugar syrup cooked to the hard crack stage. This mixture was used to form little
sticks, tablets or pastilles, which were coated with a layer of sugar.
Azuki Bean- Also known as aduki bean. A tiny, dull – red bean very squat in shape
and sweetish in flavor. It is native of Japan, India and South East Asia and keeps
for many years.

www.iihm.ac.in
130
Baklava - A sweet p[pastry eaten widely in middle east, consist of many layers of
very special filo pastry filled with chopped roasted nuts, pistachios and walnuts
mixed with sugar and cut into the sizes of lozenges before baking. When they are
taking it out of the oven…they are honey or lemon flavored with rose water.
Ballotine- A hot cold ddish based on meat, poultry, game birds or fish in aspic. The
flesh is boned stuffed, rolled and tied up with string, usually wrapped in muslin
…sometimes in skin and braised or poached.
Beef Tea -- .a highly nutritious concentrated meat juice used chiefly in the past as
food for invalids. Lean beef is cut into small dice, placed hermetically sealed
container without water, and cooked in a Bain Marie.
Benedict, Eggs….Served on an English muffin, a poached egg laid on slide of ham

sautéed in butter, coated with hollandaise sauce and garnished with slice of truffle.
This American dish, attributed to several hotels, but closely associated with
Brennan’s restaurant in New Orleans.
Beurre Blanc ….A classic French sauce made with reduced vinegar and shallots,
to which butter is added, called white butter sauce in English. It is the standard
accompaniment to pike and shad. The Nantes region and Anjou both claim to be its
birthplace.
Noisette …. A small round steak, usually of lamb or mutton, cut from the rib or
loin.Sorrounded by a thin band of fat, like a tournedos steak, noisettes are very
tender and can be fried in butter and served with a variety of ganishes, including
Anna potatoes and fried onions, morels sautéed with herbs, artichokes hearts,
sautéed aubergines or cucumber shells, butter French beans or peas or asparagus
tips. The accompanying sauce often consists of the pan juices deglazed and
reduced with Madeira, tomatoes or wine.
Orly: The name given to the method of cooking fish. The fish, which may be filleted
or whole according to their size, are dipped in batter or egg and breadcrumbs, then
fried, drained and served with tomato sauce or tartar sauce and garnished with
chopped parsley.
Salsa…. The Spanish word for sauce, either hot or cold. The term is usually applied
in Spain and Mexico to spicy sauces, often hot with chilies and particularly to
uncooked sauces and dips.
Saltimbocca…. An Italian dish that is a specialty of Rome but originally came from
Brescia, where the name literally means jump into the mouth. It consists of fine

www.iihm.ac.in
131
slices veal fried in butter, topped with small dices of ham flavored with sage and
braised in white wine.
Sambal….A condiment (originally Indonesian) made with red chilies peppers,

grated onion, lime juice, oil and vinegar. The name may also describe the dish that
it accompanies.
Sambuca… A colorless anise-flavored Italian liqueur, sometimes drunk con la

mosca (with the fly): with one or two coffee beans floating in the glass, after it has
been set alight. It is very strong but has a sweetish taste; the coffee beans are
crunched as it is drunk.
Sashmi… A Jajapenese raw fish dish, shell fish and mollusks. The fish is trimmed,
boned and cut with a long thin knife. The pieces are arranged attractively on plate,
garnished with ingredients such as shoots of young white radish known as daikon,
sliced daikon, seaweed, slices of fresh ginger and slices of lemon. Dipping sauces,
such as flavored soy sauce, and A Japanese horseradish paste, known as wasabi,
are typical accompaniments or condiments for the seafood.
Sausage meat ….A mixture of equal parts of lean pork and pork fat, chopped finely
and salted.Sausagemeat is used, with various seasonings, to stuff vegetables,
meat or poultry and in terrines and pates.
Sausage Rolls: Traditionally British pastry made by enclosing long thin rolls of
sausage meat in thinly rolled puff pastry. The long rolls are cut into lengths, glazed
with egg and baked. Served hot or warm or cold as a snack, finger buffet fare or
picnic food.
Scone (Biscuit) ….A small round cake made of raised dough, which may be sweet
or savory. Originating in Scotland, it is soft and light inside and has a brown crust.
Scones are eaten at breakfast or for tea, usually served hot, split in half and
butterd.Traditionally cooked on a griddle, a thick flat iron with a handle, placed on
the fire or on top of the stove, they are now more often baked.
Screwpine…also known as kewra …leaves of tropical trees of the family are used
as a space in the cooking of India, Indonesia, Malayasia and other countries of
South – East Asia…They contribute a delicate fragrance and slightly scented flavor
to rice, pulses, chicken, vegetables and pickles. The fresh leaves are also used for
their color.
LAGAN NU CUSTARD.....A classic dessert from Paris community...where the

custard is made with milk, egg yolk send sugar....

www.iihm.ac.in
132
ADA PRADAM. - A dessert from Kerala...where rice flakes are cooked with
coconut milk and daggers and flavoured withvgreen cardamom seeds.....
TARTAR SAUCE......A classic sauce made with mayonnaise, chopped

therein...chopped parsley...served with fried fish or fish finger as an
accompaniment.
BLINIS.- A buckwheat pancake served with aviary as an accompaniment...
FALAFEL. - A dish from middle eastern countries...made with chick peas, parsley,
garlic n deep fried...usually served with pita bread, hummus and baba
BAKLAVA....A dessert from middle eastern countries...where the phylogenetic

pastry is layered with butter and almond flakes....
SHUKTO.....Classic dish of Bengali....generally eaten as the 1st course with rice

during lunch...made with bitter gourd, raw banana, potatoes, beans and tempered
with famous panch phoran....along with celery root...
CREAM BRULE....Also known as burnt cream...made with cream and egg yolk
custard....and the toxins caramelized just before serving with sugar...
KHUBANI KA MEETHA ....A classic dish from Hyderabad...stewed apricot....
KAKORI KEBAB.....A kebab from Samadhi cuisine, where minced lamb is mixed
with various herbs and spices, cooked on skewers over charcoal...this kebab melts
in mouth as the lamb fat is added n the mixture in unleaded for hours.
CHILI RELIONS......A Mexican starter...made with chilies, stuffed with granted

cheese, raisins, parsley, garlic...dipped in a batter of corn flour and egg n deep
fried..
BANGER AND MASH....A classic dish from Ireland, a type of sausages either fried
or grilled and served with mashed potatoes, topped with roast gravy....
BISSE BELE BHAT....A rice dish from Karnataka, made with rice and lentils
cooked together with vegetables....tempered with classic south Indian tempering
masalas..

www.iihm.ac.in
133
2013 FAQS
1- WHAT IS BANGERS – A BRITISH DISH MADE OF MASHED POTATOES AND

SAUSAGES
2 – TOAD IN THE HOLE – SAUSAGES BAKED IN YORKSHIRE PUDDING, A

BRITISH DISH
3 – ABALONE – A MOLLUSK WITH A SINGLE SHELL
4 – WHAT IS SLURRY – STARCH DILUTED WITH COLD WATER
5 – CLARIFIED BUTTER – HEATING BUTTERUNTIL THE BUTTERFAT AND MILK

SOLIDS SEPARATE
6 - DEFINE LIAISON – THE MIXTURE OF EGG YOLKS AND CREAM TO THICKEN

SAUCES AND SOUPS
7 – 3 BASICS STOCKS – WHITE, BROWN AND FISH FUMET
8 – REMOUILLAGE – SECOND STOCK MADE FROM LEFT OVERS OF 1ST STOCK
9 – GLACE – IS A HIGHLY REDUCED STOCK TO MAKE IT JELLY LIKE.
10 - MONTER AU BEURRE – COLD BUTTER IS WHISKED INTO THE SAUCE

BEFORE SERVING.
11 – BEURRE BLANC – A WARM BUTTER SAUCE SERVED WITH SALMON
12 – PURPOSE OF ADDING SAUCE – TO IMPART FLAVORS, SUCCULENCE,

VISUAL APPEAL AND TEXTURE.
13 – GUIDELINES FOR PLATING SAUCES – TEMP, TEXTURE AND PORTION OF

THE FOOD
14 – RONDEAU – THE STOCK POT FOR PREPARING STOCKS
15 – ESTRAGON SAUCE - BROWN SAUCE WITH TARRAGON LEAVES
16 – MADERA SAUCE - BROWN SAUCE WITH MADEIRA WINE
17 - DEFINE CREAM SOUPS – A CREAM SOUP IS BASED ON A BECHAMEL

SAUCE FINISHED WITH CREAM
18 – CRUSTACEANS - SHRIMP AND LOBSTERS
www.iihm.ac.in
134
19 – BISQUE – ARE BASED ON CRUSTACEANS THICKENED WITH RICE, RICE
FLOUR OR BREAD
20 - CHINESE FIVE SPICE – STAR ANISE, CLOVES, SZECHWAN PEPPERS,

FENNEL SEEDS, CASSIA
21 – FISH MARINADE – OLIVE OIL, LEMON JUICE, GARLIC, SALT AND PEPPER
22 – TERIYAKI MARINADE – SOYA SAUCE, PEANUT OIL, SHERRY, HONEY,

GINGER, GARLIC, ORANGE ZEST
23 - TEX – MEX – OIL, VINEGAR, LEMON JUICE, CILANTRO, GARLIC,

JALAPENOS,CHILI POWDER, CUMIN
24 CHILI BUTTER – BUTTER, CHILI POWDER, CUMON, PAPRIKA, OREGANO,

TABASCO, GARLIC, ONION.
25 - DUXELLE STUFFING – SHALLOT, MUSHROOM, CREAM, BREAD CRUMBS,

BUTTER, SALT, PEPPER
26 – WHAT IS TEMPURA BATTER – ALL PURPOSE FLOUR, BAKING POWDER,

COLD WATER, SESAME OIL.
27 – WHAT IS TEMPURA DIPPING SAUCE – WATER, SOY SC, SWEET RICE WINE,
GINGER, JAP FISH STOCK.
28 – WHAT IS FRUIT SAUCE – WINE SOAKED FRUIT WITH DEMIGLACE AND

SAUTEED SHALLOTS
29 – WHAT IS BEER BATTER – FLOUR, BAKING POWDER, EGG AND BEER
30 – WHAT IS ROYAL GLACAGE – WHIPPED CREAM WITH FISH VELOUTE AND

HOLLANDAISE SAUCE
31 – WHAT IS SAUERKRAUT – FERMENTED GREEN CABBAGE WITH KOSHER

SALT, FROM GERMANY.
32 – WHAT IS GREMOLATA – MINCED GARLIC, LEMON ZEST, CHOPPED

ANCHOUVY AND PARSLEY
33 – WHAT IS LOZENGE – DIAMOND CUT VEGS
34 – WHAT IS POLENTA – IS A CORNMEAL ADDED WITH BUTTER AND WATER

TO MAGIVE SOLID SHAPES
35 - WHAT IS CEVICHE – FAMED MEXICAN MARINATED RAW FISH SALAD

www.iihm.ac.in
135
36 – WHAT IS PONZU – NAME FOR JAPANESE SOYA SAUCE
37 – WHAT IS DULCHE DE LECHE – LATIN AMERICAN CARAMELISED

CONDENSED MILK
38 – DESCRIBE QUESSADILLAS – MEXICAN WHEAT TORTILLAS WITH KIDNEY

BEANS AND CHEESE
39 – WHAT IS BACALAO – COD FISH FRITTERS FROM BRAZIL
40 – WHAT IS TAPAS – SPANISH STARTERS
41 – WHAT IS ANTIPASTI – ITALIAN STARTERS
42 – NAME OF POPULAR JAPANESE FISH – BONITO
43 – NAME OF FRESH MOZARELLA CHEESE – BOCONCINI
44 – THE FAMOUS JAPANESE PEPPER – CALLED ZANSHO
45 – NAME FOR JAPANESE NOODLES – HARUSAME
46 – THE NAME OF LUNCH BOX JAPANESE CARRY – BENTO
47 – CASSAVA BREAD IS MADE FROM WHAT – YUCA TUBER
48 – WHAT IS ZUCCOTTO – ITALIAN DESSERT OF BREAD, CALE AND ICE CREAM
49 – SUCCOTASH – LIMA BEANS, CORN KERNELS, VEGS, TOPPED WITH

BUTTER, ITALIAN
50 – WHAT IS VORSPEISEN – GERMAN STARTERS
51 – WHAT IS ARUGULA – ARE CALLED ROCKET LEAVES, USED IN ITALIAN
52 – WHAT IS POACHING TEMP – 180 DEGREE FAHRENHEIT OR 82 DEGREE

CENTIGRADE
53 – WHAT IS SOUFFLE BASE – MADE OF FLOUR, BUTTER,MILK, EGG YOLKS,

SALT AND PEPPER
54 – DEFINE VINAIGRETTE – IS A COLD SAUCE MADE FROM 3 PARTS OIL AND 1

PART VINEGAR
55 – NAME OF ITALIAN HAM – PROSCIUTTO
56 – PANZANELLA – ITALIAN SALAD OF BREAD, TOMATO, GARLIC, CELERY,

PEPPER, CUCUMBERS

www.iihm.ac.in
136
57 – MUHAMMARA – HOT PEEPER SC MADE FROM WALNUT, MOLASSES,
POMEGRENATE, SYRIAN
58 – GUACAMOLE – AVOCADO PUREE, JALAPENO, LEMON, ONION, CILANTRO,

TABASCO
59 – VITELLO TONNATO – ITALIAN THIN SLICED ROAST VEAL WITH TUNA

SAUCE, EGG YOLKS, CAPERS
60 – FORCEMEAT – MINCED LEAN MEATS WITH FAT AND SEASONINGS AND

EGGS AS BINDING
61 – QUENELLES – ARE POACHED DUMPLINGS MADE FROM FORCEMEAT
62 – VIN COTTO - ITALIAN COOKING WINE
63 – TRUSS – TO TIE UP POULTRY WITH STRING BEFORE COOKING TO GIVE IT

SHAPE
64 – TRIPE – EDIBLE STOMACH LININGOF COW
65 – TRANCHE – A SLICE OF MEAT, FISH OR POULTRY
66 – TIMBALE – SMALL SQUARE SHAPED MOULDTO SHAPE RICE, CUSTARDS,

VEG PUREE
67 – SWEETBREADS – THE THYMUS GLANDS OF CALVES, SOLD IN PAIRS
68 - SPATZLE – SMALL DUMPLINGS MADE BYDROPPING BATTER BITS INTO

HOT LIQUID
69 – SORBET – A SEMI FROZEN DESSERT MADE BY ICE CREAM AND FRUIT

MIXTURE
70 – SCALDING – TO HEAT A LIQUID JUST BELOW THE BOILING POINT

www.iihm.ac.in
137
Q. 1 The ideal dry store temperature range is
Q. 2 The correct utensil to pour food is :
Q. 3 A palette knife is used to:
Q. 4 At which temperature perishable foods are stored in the refrigerator ?
Q. 5 The correct culinary term for coarsely cut root vegetables is :
Q. 6 A compound butter is :
Q. 7 The desired shape for turning vegetables is :
Q. 8 A bundle of herbs and vegetables to impart flavor to stocks and sauces is referred to as :
Q. 9 The approximate ratio of water to vegetable when blanching is :
Q. 10 The correct amount of liquid added to a stew is :
Q. 11 The holding temperature range for a deep-fryer is :
Q. 12 The correct approximate size to cut meat for stews is :
Q. 13 The correct name for a stewing pan is :
Q. 14 The correct culinary term of a furred game stew is :
Q. 15 The correct Culinary term for melted butter is :
Q. 16 Simmering takes place at a temperature of :
Q. 17 The ratio of butter and flour for a beurre manie is :
Q. 18 Salted meat is placed into cold water to extract :
Q. 19 Food items for grilling must be seasoned :
Q. 20 The main ingredient for a beurre “ maitre d’Hotel” is :
Q. 21 A fricassee is classified as a :
Q. 22 The correct culinary term for the group of butters that are often served with grilled steaks is :
Q. 23 The shape of an omelette is :
Q. 24 The culinary term salamis refers to :
Q. 25 Jus roti is known as :

www.iihm.ac.in
138
Q. 26 The correct thickening agent for a stew is :
Q. 27 The temperature to start a roast is :
Q. 28 Sometimes the principle of shallow-frying is used prior to :
Q. 29 The approximate cooking time for chicken stock is :
Q. 30 The correct storage temperature range for stocks is :
Q. 31 The correct holding temperature range for warm emulsion sauces is :
Q. 32 How many portions does four litres of sauce yield :
Q. 33 The correct service temperature for hot sauce is :
Q. 34 How many entrée portions does one litre of soup yield ?
Q. 35 At what temperature range does a liaison thicken ?
Q. 36 Meuniere refers to fish cooked by?
Q. 37 Frozen fish should thawed in?
Q. 38 Temprature for storage of fish is?
Q. 39 The recommended base for a fish quenelles is white flesh fillets, egg white, cream and…..?
Q. 40 When Pan frying a fish fillet, which side is placed first into the frying pan?
Q. 41 The base for a fish veloute is?
Q. 42 The average serve of whole fish on a table d’ hote menu should be?
Q. 43 The finished butter for fish meuniere is ?
Q. 44 Real caviar is the salted roe of a?
Q. 45 Nori is used for?
Q. 46 The temperature range to store frozen vegetables is?
Q. 47 The correct method of cookery to be used when cooking spinach is?
Q. 48 A hard boiled egg started in hot water requires?
Q. 49 Polenta is obtained from?
Q. 50 The correct ratio of rice to liquid when preparing a rice pilaf is?

www.iihm.ac.in
139
Answer
1. 150C to 180C
2. Mouli
3. Lift
4. 1 to 40C
5. Mirepoix
6. Flavoured butter
7. Barrel
8. Bouquet garni
9. 10 to 1
10. To just cover the item
11. 900C to 1000C
12. 3 cm cube.
13. Casserole
14. Civet
15. Beurre fondu
16. 970C to 990C
17. 1 to 1
18. Salt
19. Just before grilling
20. Butter
21. Stew
22. Compound butters
23. Torpedo shape
24. Feathered game stew
25. Roasting juices
26. Wheat flour
27. 2000C
28. Stewing
29. 2 hours
30. 10C-40C
31. 300C to 370C
32. 80 portions
33. 850C
34. 5 portions
35. 800C to 880C
36. Baking
37. Coolroom
38. One degree centigrade

www.iihm.ac.in
140
39. Frangipane panade
40. Service side
41. Fonds de Poisson
42. 200-250gm
43. Beurre noisette
44. Sturgeon
45. Glossy, purple black seaweed used in sushi and fish dishes.
46. -180C to -240C
47. Blanching
48. 10 minutes
49. Corn meal
50. 10 to 1

www.iihm.ac.in
141
Q.1. what are the kind of wheat?
Q.2.what are the parts of wheat?
Q. 3.What is the traditional method of milling?
Q. 4.What is WAP of flour?
Q.5.what are the insoluble proteins in flour?
Q.6. How is gluten formed?
Q.7. How will you classify the different flours?
Q.8.what are the other names for strong flour?
Q.9.What is the purpose of sieving the flour?
Q.10.What is self raising flour?
Q.11.Which bakery products need strong flour for production?
Q.12.Which bakery products need weak flour for production?
Q.13.When we use too much sugar in bread recipe, what happens during fermentation?
Q.14.what is another name of powdered sugar?
Q.15.what is the temperature for caramalization?
Q.16.what is the use of gluten powder in fermented products?
Q.17.What is the coagulation temperature of egg?
Q.18.what is the ideal temperature for egg storage?
Q.19.How will you check the working condition of baking powder?
Q.20.What is cocoa butter?
Q.21.Who invented margarine?
Q.22. Who invented custard powder?
Q.23.What is the contents of custard powder?
Q.24.Which vitamin is found in chocolate?
Q.25.What is gelatin?
www.iihm.ac.in
142
Q.26.Namethe protein in egg &Wheat?
Q.27.Which part of an egg contains iron?
Q.28.What are the parts of yeast?
Q.29.Who discovered yeast?
Q.30.What is the size of yeast?
Q.31.Which vitamin is found in yeast?
Q.32.What are the factors required to activate yeast?
Q.33.When does the yeast not work?
Q.34.How does the yeast get the required condition to activate?
Q.35.What are yeast foods?
Q.36. How will you find old yeast?
Q.37what is the temperature of yeast storage?
Q.38.What is the ideal temperature for yeast fermentation?
Q.39.What gas is produced during the fermentation process?
Q.40.What will happen when we mix salt with yeast during fermentation?
Q.41.What are “Young” and “old” dough?
Q. 42what is proofing ?
Q. 43what is knock back ?
Q. 44what is baking ?
Q. 45what is the baking loss percentage for dough during baking ?
Q. 46 Why should we give egg wash for the products ?
Q. 47 why should we give oil wash after baking ?
Q. 48 Which type of sugar is suitable for the sugar batter method ?
Q. 49what happens during creaming the fat and sugar?
Q. 50what is pastry?

www.iihm.ac.in
143
Ans.1. Hard wheat and Soft wheat.
Ans.2. Bran 14.5%,Germ 2.5%,Endosperm 83%.

Ans.3. Stone milling.
Ans.4. Water absorption power of flour.
Ans.5. Gliadin and Glutenin.
Ans.6. When water is added to flour and mixed, the 2 insoluble proteins, gliadin and glutenin,form a
rubbery material known as gluten.
Ans.7. The flour is classified as strong flour and a weak flour or medium flour.
Ans.8. Hard flour and baker’s flour.

Ans.9. To remove unwanted things. & to incorporate small air cells into it.
Ans. 10. Refined flour mixed with certain proportion of baking powder is called self-raising flour.
Ans.11. All yeast products, Choux and puff pastries.
Ans.12. Cakes, biscuits, sponges, short and sweet pastries.
Ans.13. Too much sugar will shrink the yeast cells and inhibit growth.
Ans.14. Confectioner’s sugar.
Ans.15. 160-182oC
Ans.16. Gluten powder increases flour gluten strength.
Ans.17. 126oF.
Ans.18. 0-5oC.
Ans.19. Mix 1 t.spoon of baking powder in a small glass of warm water. If it gives off bubbles freely it is
still active and if it does not it should be disposed of.
Ans.20. Cocoa butter is extracted from the cocoa beans after milling. It is extracted from the crude
chocolate when cocoa is made. It is very brittle and pale yellow in colour.
Ans.21. Margarine was invented by the French chemist named Magie Mourris.
Ans.22. Alfred Bird was the inventor of the custard powder.

Ans.23.Corn flour, colour & flavor.
Ans.24.Vitamin D.
Ans. 25.Gelatin is a setting material taken from the hooves of calves.

www.iihm.ac.in
144
Ans.26. Egg- Albumen, Wheat-Gluten.
Ans.27. Egg yolk.
Ans.28. Cell wall, protoplasm, Vacuole.
Ans.29. Yeast was discovered by Louise Pasteur.
Ans.30. 1/2500 inch (diameter).
Ans.31. Vitamin D.
Ans.32. Food, Moisture,Temperature&Time.
Ans.33. If the formula contains too much of salt or sugar, If egg and fat contents are more.
Ans.34. Moisture from liquids, Food from ingredients (sugar) Warmth from working conditions,
equipment, ingredient&the liquid used oxygen from the atmosphere.
Ans.35. Sugar and flour are the food of yeast.
Ans.36. Old yeast is brown in colour, It gives an off odour and will crumble when broken (Fresh Yeast).
Ans.37. 300F-45oF.
Ans.38. 25oC-32oC.
Ans.39. Fermentation is process where the yeast organisms feed on sugar and produces Co2 gas and
alcohol.
Ans. 40. Yeast will die.
Ans.41. Underproofed dough is called young dough. Overproofed dough is old dough.
Ans 42. After panning, the bread is proofed under the temperature conditions of about 85-95oF.to allow
it to rise again and acquire volume.
Ans.43. Punching the dough to remove Co2 is called knock back.
Ans. 44. Raw products are cooked or roasted under dry heat in a closed chamber like an oven.
Ans. 45. 12.5%.
Ans.46. Egg wash give colour to the product.
Ans. 47. Oil wash gives softness and shine to the products.
Ans. 48. Coarsely powdered sugar.
Ans.49. Air incorporation.
Ans.50. Pastry is a mixture of flour, sugar, fat and egg or a little quantity of water to form a
homogeneous mass.

www.iihm.ac.in
145
Food production Questions and Answers for FAQ’s book for 3rd year
Que:1. What is Aspic?
Ans: - A transparent savory Jelly, generally made of seasoned meat stock.
Que: 2 .What is the second name for white Sauce?
Ans: - Béchamel.
Que: 3 What is Bisque?
Ans:-A rich, thick, cream soup, usually made from shellfish.
Que: 4. What are Giblets?
Ans: - The heart, liver and gizzards of poultry used to make gravies, soups and pies.
Que: 5. what is frosting?
Ans: - A cooked or uncooked sugar icing used to cover and decorate cakes.
Que: 6. What is Galantine/
Ans: - Cooked meat that has been boned, pressed into a mould with jelly and served cold.
Que: 7. What are the Condiments?
Ans: -Spices and seasoning are called Condiments.
Que: 8. what is chaud-froid?
Ans; -A cold sauce used for coating meat, game or fish.
Que: 9. What is Caramelize?
Ans: -To heat sugar until it turns brown.
Que: 10. What are the sorbets?
Ans: -A half frozen water ice, served in middle of a long dinner.
Que: 11. What is roux/
Ans: -A thickening for sauces or soups made with the equal quantity of butter and refined flour.
Que; 12. What is Zest?
Ans: -Outer skin of Orange and lemon.
Que: 13. What is Mirepoix?
Ans; -It’s an vegetable cut, roughly cut onions, carrots, celery and a sprig of thyme and a bay
leaf.

www.iihm.ac.in
146
Que: 14. What is Frappe?
Ans: - Sweetened fruit juice, half frozen.
Que; 15. What is Court-bouillon?
Ans: -A well-flavored cooking liquor for fish.
Que: 16. What is Yakhni or akhni?
Ans: -It’s a Soup or stock.
Que: 17. What is Baghar?
Ans: - Tempering done after the dish has been prepared to improve flavor.
Que: 18. What is Do Pyaza?
Ans: -Literally “twice onion” ground and fried onion added to meat along with other spices. Hence Do (twice)
and Pyaz (onion).
Que: 19. What is Musallam?
Ans: -Any thing which is cooked as a whole is called Musallam such as chicken or cauliflower.
Que: 20. What is Dumpukth?
Ans: - It’s a cooking method in which dishes are cooked in Pressurized Steam.
Que: 21. What is teheri?
Ans: -Rice cooked with the turmeric powder and a combination of Vegetables and non veg. is
called teheri.
Que: 22. What is Korma?
Ans: -It is curry preparation in which ghee, butter or oil is used as a cooking medium, which
should float
on surface of dish. Thegravy should be heavy, thick and rich.
Que: 23.What is Consommés?
Ans:-It’s a thin clear soup.
Que; 24.What is Broiling?
Ans: -It’s a cooking method by direct heat and is used synonymously with grilling.
Que: 25.What is Blend?
Ans; -To combine two or more ingredients.
Que: 26.What is entremets?
Ans: -Hot or cold sweets.
Que: 27.What is meringue?
Ans: -A mixture of stiffly beaten egg white and sugar.

www.iihm.ac.in
147
Que: 28.What is Marzipan?
Ans: -A sweet or icing made of almond to a paste with egg.
Que: 29. What is Liaison?
Ans; -Mixture of eggs and cream used for thickening white sauce and soup.
Que: 30.What are the ramekins?
Ans: -Individual small baking dishes.
Que: 31. What is sabayon?
Ans: -Yolks of eggs and little water cooked until creamy.
Que: 32. What is soufflé?
Ans: -Very light baked or steamed pudding, savory or sweet, usually puffed up with egg whites.
Que: 33. What is crepe?
Ans: -thin French pancake served with variety of fillings and sauces.
Que: 34. What is Enchiladas?
Ans: -Corn tortillas rolled around a filling and covered with a sauce before baking.
Que; 35. Name any cold soup?
Ans: -Gazpacho
Que; 36. What is bouillon?
Ans; -Unclarified stock.
Que: 37. What is gluten?
Ans: -This is formed from protein in flour when mixed with water>
Que: 38. What is agar-agar?
Ans: -A vegetable gelling agent obtained from seaweed, used as a substitute for gelatin.
Que: 39. What is darne?
Ans; -A slice of round fish on the bone.
Que: 40. What is crudités?
Ans: -Small neat pieces of raw vegetables served with a dip as an appetizer.
Que; 41. What is emulsion?
Ans; -A mixture of oil and liquid (such as vinegar), which does not separate on standing.e.g. Mayonnaise.
Que: 42. What is larding?

www.iihm.ac.in
148 1
Ans: -Inserting strips of fat bacon into meat.
Que: 43. What is paysanne?
Ans: -It’s an vegetable cut into even size may be round, square or triangle.
Que: 44. What is Rechauffer?
Ans: -To reheat
Que; 45. What is basting?
Ans: -Spooning melted fat over food during cooking to keep it moist.
Que: 46. What is Brine solution?
Ans; -A preserving solution of water, salt, saltpeter and aromats used for meats.
Que: 47. What is glace?
Ans; -Ice or ice cream from which all milk solids have been removed.
Que: 48. What is Pique?
Ans: -Studded clove in an onion.
Que; 49. What is proving?
Ans: -To allow a yeast dough to rest in a warm place so that it can expand.
Que; 50.What is Navarin?
Ans: -A brown stew of lamb.

www.iihm.ac.in
149
sr no Question Answer
THE MOST EXPENSIVE FISH FOUND IN ATLANTIC,
DELICIOUS FLESH, SIZE IS 6.5 FT
THE TOP BODY COLOUR IS METALLIC BLUE, MAINLY
1 WHAT IS BLUEFIN TUNA USED FOR SASHIMI
2 NAME THE STAPLE FOOD OF MOROCCO COUS COUS
3 NAME THE ITALIAN TOMATO PACKED IN CANS PELATI TOMATOES
4 MISO SOUP IS FROM WHICH COUNTRY JAPAN
5 NAME ANY 3 MUSHROOMS USED IN CHINESE SHITAKE, WOODEAR, BLACK FUNGUS
6 NAME THE MAIN MUSHROOM USED IN JAPANESE ENOKI
BREWED FROM SOYBEANS AND WHEAT FERMENTED
7 DEFINITION OF SOYA SAUCE WITH SALT
8 NAME TYPES OF SOYA SAUCE LIGHT,BLACK AND THICK SWEET BLACK
9 WHAT IS DUXELLE TERM FINELY CHOPPED MUSHROOMS AND SHALLOTS
10 DESCRIBE BOURGEOISE CARROT, ONION, DICE OF BACON
11 DESCRIBE CHANTILLY WHIPPED, SWEET, VANILLA CREAM
12 NAME 3 ITALIAN CHEESE BEL PAESE,GORGONZOLA,PARMESAN
13 NAME 2 SWISS CHEESE EMMENTAL, GRUYERE
14 NAME 2 HOLLAND CHEESE EDAM, GOUDA
15 NAME 2 HARD CHEESE CHEDDAR, STILTON
16 NAME 2 SOFT CHEESE CAMEMBERT, BRIE
17 NAME 2 BLUE VEIN CHEESE ROQUEFORT, DANISH BLUE
18 NAME 5 PASTA SHAPES MACARONI, SPAGETTI, PENNE, FETTUCINAE, RIGATONI

19 DISEASE CAUSED BY FAULTY METABOLISM OF STARCH IN HUMAN BODY DIABETES
20 NAME POLYUNSATURARED FAT FOUND IN DEEP FRIED FOOD TRANSFAT
21 EXCESSIVE PROTEIN INTAKE RESULTS IN WHICH DISEASE KIDNEY FAILURE
22 WHAT IS THE ROLE OF INSOLUBLE FIBRE IN FRUIT AND VEGS AIDS IN DIGESTION
23 SAFE TEMP FOR HOT FOOD CONSUMPTION 70 DEGREE CETIGRADE
24 SAFE TEMP FOR COLD FOOD EATING 7 DEGREE CENTIGRADE
25 ABBREVIATION HACCP MEANS WHAT IN WORDS HAZARD ANALYSIS CRITICAL CONTROL POINT
26 BALSAMIC VINEGAR COMES FROM WHICH REGION OF ITALY MODENA

www.iihm.ac.in
150
27 WHAT FORM OF CHEESE IS GRANA PADANO PARMESAN CHEESE
28 WHAT IS AL DENTE PASTA A LITTLE UNDERDONE PASTA
29 THE BEST SMOKED SALMON COMES FROM WHICH COUNTRY NORWAY
30 NAME THE RICE USED IN RISOTTO ARBORIO RICE
31 WHAT IS MARZIPAN GROUND ALMOND ICING WITH EGG
32 WHAT IS MERINGUE STIFFLY BEATEN EGG WHITE AND SUGAR
33 WHAT IS CHINOIS A CONICAL STRAINER
34 NAME 2 LEBANESE DIPS HUMMOUS AND BABAGANOUSH
35 WHAT IS CAPON A CASTRATED MALE CHICKEN
36 ONE LINE FOR LIAISON EGGS AND CREAM FOR THICKENING
A THICK PASTE OF FLOUR AND LIQUID OR FLOUR AND
37 WHAT IS PANADA BUTTER WITH LIQUID
38 PAYSANNE IS WHAT ALL CUTS THIN, TRIANGLE,ROUND OR SQUARE
39 EXPLAIN PANER TO COAT IN EGGS AND BREADCRUMBS
40 EXPLAIN ZEST GRATED SKIN OF LEMON AND ORANGES
COOKED MEAT THAT HAS BEEN BONED, PRESSED INTO
41 EXPLAIN GALANTINE A MOULD WITH JELLY AND SERVED COLD
42 NAME THE TERM USED FOR SPANISH STARTERS TAPAS
43 THE TERM USED FOR ITALIAN STARTERS ANTIPASTI
44 NAME ONE INTERNATIONAL STATUS CHEF, MICHELIN STAR CHEF GORDON RAMSAY
45 WHAT IS GUSTABAS LARGE MUTTON KOFTAS IN CURD GRAVY
A SMALL FISH IN SALTWATER OF BENGAL AND
46 WHAT IS BOMBAY DUCK MUMBAI
47 NATIONAL FISH OF BANGLADESH HILSA
A SWEET YOGURT BASED DISHWITH ALL LIQUID
REMOVED BY STRAINING, AND FLAVOURED WITH
48 EXPLAIN SHRIKHAND SAFFRON, CARDAMOM, GARNISHED WITH NUTS
49 WHAT IS MUTANJAN BIRYANI SPICED

TEMPERING
RICE WITH CLOVES
MUTTONONSWEETENED WITH SUGAR
A LIVE CHARCOAL
STUFFED INSIDE A PREPARED DISH TO IMPART SMOKY
50 EXPLAIN BAGHAR FLAVOUR, COVERED COOKING PROCESS FOR 5 TO 10
www.iihm.ac.in
151
ARANCINI- FRIED RICE BALLS COATED WITH BREADCRUMBS FROM SICILY, ITALY
GRISSINI - THIN CRISP BREADSTICKS, ITALY
CEVICHE – MARINATED RAW FISH SALAD, BAJA CALIFORNIA
MOJO - CHICKEN NACHOS, A TAPAS TYPE
SUCCOTASH- ANY MIX OF VEGS WITH LIMA BEANS, CORN KERNELS TOPPED WITH BUTTER, A DISH OF
THANKSGIVING.
ZUCCOTTO – ITALIAN DESSERT, PUMPKIN SHAPED, SEMI FROZEN WITH BRANDY, CAKES AND ICE
CREAM.
RILLETS - GASTRONERD PORK, DUCK OR RABBIT MEAT COOKED IN OWN FAT WITH SEASONING TILL
TENDER, THEN POUNDED.
GASTRONERD – THE SCIENCE OF COOKING UNCONVENTIONALLY WITH REGARD TO CULTURE, FAMILY,

GEOGRAPHY, HISTORY AND SCIENCE , ACTING AS INTERSECTING IN THE MOUTH.
BOULANGER - BAKER, SPECIFICALLY OF BREADS
CASSOULET - A STEW OF BEANS BAKED WITH PORK, DUCK CONFIT AND SEASONINGS.
DUCK CONFIT – GENTLY CURED DUCK LEGS COOKED IN OWN FAT IN AN OVEN TO A STAGE WHERE
THE FLESH FALLS OFF THE BONE.
CHEESECLOTH – A LIGHT FINE MESH GAUZE USED FOR STRAINING LIQUIDS.
SACHE T D’ EPICES – BOUQUET GARNI
CHOUCROUTE – SAUERKRAUT
CONFISERIE – CONFECTIONERY
CORNICHON – A SMALL, SOUR PICKLED CUCUMBER
COQUILLES ST JACQUES – SCALLOPS, ALSO A DISH OF BROILED SCALLOPS
COULIS – A THICK PUREE USUALLY OF FRUIT OR VEGETABLES.
ZARDA – SWEET PULAO SERVED AS DESSERT
PANCHPHORON – A MIX OF CUMIN SEEDS, FENNEL SEEDS, ONION SEEDS, MUSTARD SEEDS AND
FENUGREAK SEEDS
POUSSIN – SPRING CHICKEN, WEIGHT 350 GMS

www.iihm.ac.in
152
CAPON – CASTRATED CHICKEN WEIGHT 2.5 KG
POMODORINI PASTA – ANY SHAPE OF PASTA WITH TOMATOES
MUTANJAN BIRYANI – SPICED RICE WITH SWEET MUTTON
ARUGULA – ALSO CALLED ROCKET LEAVES MAINLY USED IN ITALIAN CUSINE
STABILIZERS – STRENGTH PROVIDING PROTEINS IN THE BAKED GOODS SO THAT THEY DO NOT COLLAPSE
ONCE TAKEN OUT OF THE OVEN.
JICAMA – BULBOUS ROOT VEGETABLES, RESEMBLES POTATO
PANZANELLA – ITALIAN SALD OF STALE BREAD AND TOMATOES FROM TUSCANY REGION
ITALIAN MERINGUE – ADDITION OF HOT SUGAR SYRUP INTO WHIPPED EGG WHITES, BEATEN TILL STIFF
SOUS VIDE COOKING – UNDER VACUUM BOIL IN A BAG COOKING
POLENTA – CORNMEAL MIXED WITH MILK AND OIL AND SOLIDIFIED
BASTIRMA – HIGHLY SEASONED AIR DRIED CURED BEEF FROM GULF

www.iihm.ac.in
153

Food Production

Uploaded by

Copyright:

Available Formats

Food Production

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food Production

Uploaded by

Copyright:

Available Formats

FOOD

International Institute of Hotel Management

International Institute of Hotel Management

International Institute of Hotel Management

International Institute of Hotel Management

International Institute of Hotel Management

1. What do you mean by Antipasto?

3. What do you mean by Tapas?

International Institute of Hotel Management

6. Name some garnish for canapés.

International Institute of Hotel Management

7. What do you mean by AMUSE BOUCHE?

8. Describe the best way to serve the best-quality caviar.

International Institute of Hotel Management

9. What is Aspic Jelly?

10. What do you mean by Chaud-froid?

International Institute of Hotel Management

13. What is pate?

14. What do you mean by Galantines?

15. What is rellettes?

16. What do you mean by Sausage?

17. What do you mean by certified Pork?

18. What are the casing used in sausage making?

19. What is risotto?

International Institute of Hotel Management

20.What are Cantonese noodles?

21. What is Soba?

22. What do you mean by Cellophane noodles?

23. What do you mean by Dumplings?

Bibb or Limestone Lettuce

International Institute of Hotel Management

International Institute of Hotel Management

25. What do you mean by Boulangère ?

26. What do know about Champvallon?

27. What do you mean by Chiffonade?

28. What do you mean by Croûte?

International Institute of Hotel Management

29. What do you mean by Crudité?

30. What is Darne?

31. What do you mean by Croquette?

32. What is Entremet?

33. What do you mean by Fricassée?

36. What do you mean by Garniture?

37. What is Navarin?

38. What do you mean by Jambonnette ?

40. What do you mean by Paupiette?

41. What is Ratatouille?

44. What is Suer?

45. What is Tapenade?

46. What is Suprême Sauce?

47. What is Truffer?

48. What do you mean by Quiche?

49. What do you mean by Quenelle?

50. What do you mean by Paysanne?

International Institute of Hotel Management

International Institute of Hotel Management

International Institute of Hotel Management

2. What are the types of mother sauces?

4. What are the types of rouxs?