Interview Questions.

Question 1. What Do You Mean By The Term Bake?

Answer :

To prepare dinner food in an enclosed oven

Question 2. What Is Bake Blind?

Answer :

To partly or absolutely prepare dinner an unfilled pastry case. This is accomplished by means of pricking the bottom of the case with a fork all over then lining the uncooked case with greaseproof paper and weighting it down with beans. Cooking is between 15 and half-hour, depending on the recipe.

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Question three. To Cover A Food With Strips Of Fat, Such As William Maxwell Aitken Or Larding Fat, Which Protects And Bastes It During Cooking? Is Technically Known As?

Answer :

Bard.

Question four. What Is Baking?

Answer :

The cooking of food/meals items by converted dry warmth in an oven.

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Question five. Define Braising?

Answer :

Braising is defined as the cooking of complete meals or large cuts in a blanketed box with the best amount of liquid which bureaucracy the idea of the sauce. To accompany the dish. Braising usually takes location in an oven.

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Question 6. What Is The Purpose Of Braising?

Answer :

To cook dinner meat that is too tough to roast but does no longer need to be reduce into small portions. Also to tenderise vegetables which contain tough cellulose.

Question 7. Differentiate Brown Braising & White Braising?

Answer :

Brown Braising in which the meals is browned ahead and darkish components including brown inventory or different beef, or crimson wine are used.

White Braising where the food is blanched, refreshed and cooked in a white liquid inclusive of white stock.

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Question eight. What Is Meant By Blanching And Refreshing?

Answer :

where the food is protected with cold water, added to boil, or as within the case of greens plunged into boiling liquid and rinsed beneath cold water to eliminate sediment and impurities, bitterness, and to prevent discolouration.

Question nine. Define Boiling ?

Answer :

Boiling is the cooking of ingredients in a liquid both at or added to boiling factor.

Although boiling seems to be a simple technique of cookery care should be taken to prepare, time and finish the gadgets

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Question 10. Boiling Gently With Gentle Surface Motion Is Known As?

Answer :

Simmering

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Question eleven. Deep Fry Means ?

Answer :

The method of cooking food with the aid of immersion in warm fat or oil in a deep pan or electric powered fryer to present a crisp, golden coating.

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Question 12. Fishes Are Also Classified By Their Fat Content Give Example?

Answer :

White fish & Oily fish

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Question 13. What Is Oily Fish?

Answer :

These are the fish which can be excessive of their fats content. E.G. Eel, mackerel, salmon trout.

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Question 14. What Is White Fish?

Answer :

These are the fish that are low in fats content material e.G. Cod, hake, haddock, whiting, halibut, lemon sole, turbot.

Question 15. Give Example For Round Fish?

Answer :

Cod, hake, haddock, whiting, eel, mackerel, salmon, trout.

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Question 16. Flat Fish Are The Fish, Which Have Eyes On The Same Side Of Their Body. They Are Found At Great Depths At The Bottom Of The Sea Can Name Some Fish?

Answer :

Halibut, lemon sole, plaice, sole, turbot.

Question 17. Define River Fish?

Answer :

More nourishing than seawater fish e.G. Eel, lamprey, and so forth and are also extra flavourful. 

Question 18. Shellfish Have A Different Classification All Together. They Are Classified Into?

Answer :

Crustacea:  Crab, crawfish, crayfish, lobster, prawns and shrimps.

Mollousca: Cockles, mussels, oysters, scallops.

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Question 19. What Are The Points To Bourn In Mind While Selecting The Fish?

Answer :

Eyes: Should be bright, full and not sunken, no slime or cloudiness.
Gills: Should be brilliant pink, no bacterial slime.
Flesh: Should be firm, translucent and resilient so that once pressed the impression is going quick. It must now not be limp
Scales: Should be flat, moist and abundant.
Skin: Should be covered with sparkling sea slime, be smooth and wet with sheen and no abrasions or bruising and no discoloration.
Smell: Pleasant, no ammonia or sourness
Small fish when held horizontally at the palm, does no longer drop at the tail and remain inflexible.
Question 20. In Case You Are Purchasing Of Fish Fillet What Is To Be Checked?

Answer :

The fillets ought to be translucent, no longer milky white, company and springy to the touch with no symptoms of discoloration. The flesh need to be intact.

Question 21. While Frozen Fish If Purchased Should Be Checked ?

Answer :

No proof of freezer burn
Undamaged packing
Minimum fluid loss in the course of thawing
Flesh nevertheless feeling firm after thawing
Question 22. Fats And Oils, Also Known As ?

Answer :

Lipids

Question 23. Fats And Oils Are Mixtures Of?

Answer :

triglycerides

Question 24. What Are The Basics Two Type Of Fatty Acids?

Answer :

Saturated fatty acids & Unsaturated fatty acids

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Question 25. What Is The Basic Different Between Saturated Fatty Acids & Unsaturated Fatty Acids?

Answer :

Saturated fatty acids in which the hydrocarbon chain is saturated with hydrogen.

Unsaturated fatty acids in which the hydrocarbon chain isn't always saturated with hydrogen and consequently has one or more double bonds.

Question 26. Effect Of Heat :as Fats Are Heated There Are Three Temperatures At Which Noticeable Changes Take Place. Describe It ?

Answer :

(A) MELTING-POINT:

 Fats melt while heated.  Since fats are combos of triglycerides they do not have a distinct melting-factor but melt over quite a number temperature.  The temperature at which melting starts is referred to as the slip factor.  Most fats melt at a temperature among 30°C and 40°C.  The melting-point for oils is below ordinary air temperature.  The more double bonds the decrease the melting factor.

(B) SMOKE-POINT:

When a fat or oil is heated to a sure temperature it begins to decompose, generating a blue haze or smoke and a function acrid scent.  Most fats and oils begin to smoke at a temperature around 2 hundred°C.  In widespread, vegetable oils have a better smoke-factor than animal fats.  Decomposition of the triglycerides produces small portions of glycerol and fatty acids.  The glycerol decomposes further producing a compound referred to as acrolein.  This decomposition is irreversible and, when the use of a fats or oil for deep frying, the frying temperature have to be stored beneath the smoke-point.  Smoke-point is a useful measure while assessing the suitability of a fat or oil for frying purposes.  Repeated heating of a fat or oil or the presence of burnt food particles will reduce the smoke-factor.  Repeated beating can even produce oxidative and hydrolytic adjustments in the fat and bring about the accumulation of substances giving undesirable flavours to the ingredients cooked in the fat.

( C ) FLASH-POINT :

When a fat is heated to a excessive enough temperature, the vapours given off will spontaneously ignite.  This temperature is called the flash-factor.  For corn  oil the flash-factor is 360°C.  A fats hearth must never be put out with water; this may most effective unfold the fire.  The warmness ought to be grew to become off and the oxygen supply cut off via protecting the box of burning fats with a lid or blanket.

Question 27. Pufa Stands For?

Answer :

polyunsaturated fatty acids

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Question 28. Can You Explain In Detail About Margarine?

Answer :

Margarine is an emulsion of water in fat.  The fats is a mix of refined vegetable oils, a part of which has been hardened by means of hydrogenation to provide the favored plasticity within the very last product.  Fish oils and animal fats can also be included inside the combination.  The hydrogenation is carried out via heating the oil in large sealed vessels under strain.  Hydrogen is bubbled into the oil and finely divided nickel, which is subsequently eliminated through filtration, is required as a catalyst.  The oil mixture is mixed with the water segment, that is skimmed milk,  soured under controlled situations to provide the preferred flavour to the product.  Artificial colouring, salt and vitamins A and D are then brought.  In Britain those nutrients ought to be introduced by law.  This law in essential because margarine frequently replaces butter inside the food plan and butter is an important source of nutrients A and D.  The emulsion is fashioned in a machine known as a votator, in which mixing and cooling occur together, and a fats of the favored consistency is produced.

Question 29. What Is Meant By Lard ?

Answer :

Lard is fats extracted from pigs.  The extraction is achieved with the aid of heating or “rendering”.  Lard is sort of 100% natural fat.

Question 30. How Butter Is Made ?

Answer :

Butter is made by means of churning pasteurized cream.  During churning the cream will become extra viscous and finally a mass of stable butter is produced.  The liquid derivative, known as buttermilk, is eliminated and the butter is blended to provide the desired consistency.  Salt and colouring remember can be added at this degree, even though a few butter is bought unsalted.

The churning or agitation technique reverses the emulsion.  Cream is an emulsion of fat globules dispersed in a water segment.  During churning the fat globules combination and form a solid section which is interspersed by using small water droplets.  Butter is consequently a water-in-fats emulsion. 

Question 31. What Are The Fat-soluble Vitamins?

Answer :

vitamins A, D and E.

Question 32. What Are The Basics Types Of Cheeses ?

Answer :

Fresh Cheeses
Soft Cheeses
Semi-hard Cheeses
Hard Cheeses
Blue Cheeses
Question 33. What Is Cheese?

Answer :

Cheese is the curd of or the fresh or matured product acquired via enzyme interest and subsequent separation of whey via drainage, after coagulation of milk, cream, partially skimmed  milk, butter milk or a combination of these bases.

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Question 34. Word Cheese Is Derived From?

Answer :

The present phrase cheese is derived from the antique English word "Cese" and "Chiese" from the Latin "Caseus". The equivalent phrases in German" Kase", and French "Fromage", in Spain it's far called "Queso", and in Italy "Fromaggio".

Question 35. Word 'chocolate' Is Derived From?

Answer :

The phrase 'Chocolate' comes from the Mayan word xocoatl,

Question 36. Word ' Cocoa ' Is Derived From?

Answer :

word 'cocoa' from the Aztec cacahuatl.

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Question 37. Cadbury's Chocolate Company Creates The First Chocolate Bar In The Year Of?

Answer :

1842.

Question 38. What Is English Name Of “le Gibier”?

Answer :

Games

Question 39. What Are The Basics Two Types Of “honey”?

Answer :

Heather honey or lavender honey.

Question 40. What Are The Uses Of Honey In Cooking?

Answer :

Honey plays a prime role in patisserie, being used in gingerbread, nonnettes (small spherical desserts of iced gingerbread), croquets, crisp almond biscuits(cookies), oriental cakes and diverse varieties of confectionery. Grog, egg nogg and positive liqueurs also contain honey and it's miles used in preference to saltpeter in pickling brine for pleasant delicatessen meats.

Question forty one. Quality Of Lamb?

Answer :

It ought to be compact and calmly fleshed
Should have a crimson shade and first-rate texture
There should be even distribution of floor fats, which need to be difficult and flaky in structure and a clean white coloration.
In the young animal the bone must be pink and porous so the blood is shown whilst reduce.
Question 42. List Down Few Popular Dishes Prepared From Lamb?

Answer :

Roast leg of lamb served with mint sauce
Irish stew
Mussakka
Shish kebab
Navarin de agneau
Shepard’s pie
North umbrian duck(shoulder boned and filled to resemble duck)
Crown roast
Question 43. Different Types Of Chickens?

Answer :

Broiler
Roasting bird
Capons
Poussins
Question forty four. Quality Of Chicken ?

Answer :

Plump breast
Pliable breast bone
Flesh firm
White pores and skin with bluish tint
Smooth legs with small scales
Question 45. What Are The Different Cuts Of Chicken?

Answer :

Wings
Winglets
Thigh
Drumstick
Carcass
Question 46. List Some Popular Chicken Dishes:

Answer :

Waterzooi- soup with root veggies, belgium
Buffalo chix wings- u.S.
Cock-a-leekie- scotland
Coq au vin-france
Poulet saute Chasseur- mushroom, tomato and wine-france
Caciatore – tomatoes and green peppers-italy
Marengo- with mushroom, tomatoes, crayfish and fried egg- france
Kiev- deep fried suprmes stuffed with herb and garlic butter
Tetrazini- pasta,cheese, cream and brandy-united states of america
Question forty seven. What Are The Major Components Present In Meats?

Answer :

Lean muscle
Connective tissue
Fat
Bones
Question forty eight. Definition Of Different Types Of Pigs?

Answer :

Stag --- male matured animal that has been castrated.
Barrow ---male immature animal that has been castrated.
Hog ---very young pigs castrated .
Boar --- male for breeding cause.
Sow--- girl which yielded progeny.
Gilt --- a girl pig not conceived.
Question 49. What Are The Points That Are Considered In General While Receiving Meat?

Answer :

Meat should not fatty.
No hair on the beef.
No cyst on the meat.
Age institution
NO BLOOD HAEMOERRAGE
Abnormal thickness of fats.
Abrasion on the pores and skin.
Contaminated carcass with dirt, hair, insects and maggots..
Brown pigmented ribs to be rejected.
Bad scent.
Carcass other than light purple colour.
Spongy and slimy pork
Question 50. List Down Few Pork Products ?

Answer :

William Maxwell Aitken
Gammon
Ham
Forcemeat
Sausage
Salami
Question 51. What Are The Four Method Of Curing Ham?

Answer :

Brine pumping
Spray pumping
Brining and
Dry curing
Question fifty two. What Do You Meant By Force Meat?

Answer :

The widespread definition of forcemeat is floor or pureed flesh mixed with fats and seasoning and bound with the aid of the method of emulsification or with the aid of the addition of binding marketers.

Question fifty three. Define Sausage ?

Answer :

Sausage is a forcemeat enclosed in a tube like casing. The variety is virtually limitless. Fresh sausages are crafted from cured meats. The meat is chopped, or diced and then it is seasoned. It is then stuffed into a casing. This is a raw product and should be cooked earlier than consuming. Country sauges, Italian sausages and goan sausages are correct instance of this kind of sausage.

Question fifty four. What Is Poaching Why It Is So?

Answer :

Cooking meals either in part or completely covered by means of a liquid that's introduced to, and maintained at a temperature simply under boiling factor.

Poaching is an powerful manner of cooking meals for each hot or bloodless carrier, no longer handiest does it produce wholesome meals but it complements flavour. It can but require sizeable skill and judgement mainly with complex shallow poached fish dishes. Some dishes defined as poach are strictly speakme a mixture of boiling & poaching as an example an entire poached salmon.

Question fifty five. What Is The Purpose Of Poaching ?

Answer :

The foremost reasons why meals are poached are due to the fact:

it's far a fast method of cooking smooth meals
food is moved as low as possible and does no longer break up or fall apart
poaching liquid can make a contribution to flavor and make right bases for sauces
keeps flavour of meals nicely and does no longer add fats/oils
Question 56. What Are The Basic Two Methods Of Poaching ?

Answer :

Deep Poaching &  Shallow Poaching

Question fifty seven. What Is Stocks ?

Answer :

A stock is a flavorful extract made by cooking meat, fish or greens in water. Commercially shares are organized via simmering bones in water with addition of a few flavoring dealers.

Question fifty eight. How Stocks Are Classified ?

Answer :

STOCK POT
CHICKEN BROTH
VEAL BROTH
VEGETABLE BROTH
FISH STOCK
BROWN STOCK
MEAT GLACE/ GLACE DE VIANDE
FISH GLACE
JUS
ESSENCES
Question fifty nine. How To Prepare White Roux?

Answer :

It is prepared by cooking flour and clarified butter for approx. 5 mins over slow heat and stirring continuously with a whisk. It is used for Béchamel sauce and thick soups.

Question 60. The Word Pudding Is Derived From?

Answer :

The word pudding probable comes from the French boudin via the Latin botellus, meaning "small sausage," relating to encased meats used in medieval puddings.[1] In the United Kingdom and a few Commonwealth international locations, pudding is a commonplace term for any dessert.

Question 61. What Is A Pudding ?

Answer :

A pudding is the dessert path of a meal (`pud' is used informally). In Britain, we also use the phrases 'dessert, 'candy'' and 'afters'.

Question sixty two. What Are The Well Known Traditional Home Made Puddings?

Answer :

The extra conventional and widely known home-made puddings are apple or rhubarb disintegrate, bread and butter pudding, spotted dick and trifle.

Question sixty three. What Are The Five Roll Systems In A Flour Mill ?

Answer :

There are five roll systems in a flour mill: spoil, sizing, midds (for middling), low grade, and residue.