Bsc hotel management interview question and answer food production

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CHENNAIS AMIRTA I I H M Food Production Q & A for BSC UNIT – UNIT – 1 1 Page | - 1 -

1. What you mean by “Culinary Art”

Culinary means "related to cooking", . It is the art of the preparation, cooking and presentation of food, usually usually in the form of meals.. meals.. Culinarians are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as well as to the palate. 2. What is levels of skills and experience? A career in the food service industry in any capacity can be particularly demanding on the employee. An individual should be willing in terms of efforts to learn the skills involved

An apprentice is a person who wishes to make his / her career in the professional kitchen as a cook and finally, with experience and knowledge, wishes to become a chef in the future 3. Why should wear the scarf ? Scarf is made out of cotton cloth and it is specially designed to cover the neck part to absorb the sweating. sweating. So it prevents the color color from becoming dirty. 4. Why should wear Apron? Apron is used to cover the chef pant. Half apron apron is used for kitchen department. department. It helps to prevent the chef chef pant from becoming dirty. Apron is also made made out of cotton cloth material. 5. Why do wear chef shoes? Heavy bottomed black or brown shoes are advisable to work in Kitchen Department because kitchen is the most slipping area. So if it is a heavy bottomed shoes, it will give more grip for the legs. And also it will prevent the legs, if incase any hot liquids falls falls down. 6. Why do want wear chef cap?

Chef cap is made out of thick thick flexible card paper. Chef cap is used to cover cover the hair and helps to prevent the hair fall to the food. It is designed designed as long cap because because it helps helps to prevent the head from the steam attack. It is made out of card paper, so it will absorb the sweating. Chef cap is an unique for the Chefs. Chefs. Toque blanc is the French term term for chef caps.

Prepared by : Mr.T.M.SEENIVASAN.,BSc Mr.T.M.SEENIVASAN.,BSc (HM & CS) MBA., MA (Tourism),PGDCA Lecturer, Food Production Department, Chennais Amirta IIHM Page - 1 - 1 -

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7. What is General Kitchen Layout?

The classical kitchen brigade system established by Escoffier was designed for large operation using complex menus. The kitchen was divided into many stations to make the functioning of the kitchen easy. Each Each station has a station head called “Chef de Partie” Page | - 2 Receiving

Storing

Processing

Cooking

Serving

8. What are the aims and objective of cooking?

1. 2. 3. 4. 5. 6. 7.

Digestion Palatability ( Delicious food ) Sterilize Appetizing Varity Balanced Meal Good Eye Appearance

9. How Distraction is affecting kitchen personnel ?

Distraction in the kitchen is usually caused by other personnel working in the kitchen. Distraction is happening, when the chef is very busy in the kitchen and at the same time he was talking to some other person. In that case, it may lead to any damages, like cutting the finger, missing the orders, etc. 10. What is haste ?

One of the major enemies enemies of kitchen kitchen personnel is “haste” . The chef has to prepare the food within the the allocated allocated time, that is very impotent. So mise-en-place has to be settled properly & early at before start of business hours, to avoid the guest complaints. If in case, any problems with the mise-en-pla, mise-en-pla, it affects the preparation time. time. It leads to guest complaints and it is referred as Haste. 11. Benefits of following the safety procedures of handling equipments?

Kitchen can be potentially dangerous place to work and cooks and staff face a range health and safety risk. risk. Before operating any machinery, machinery, we should go through the manual or else any superior guidance is very important to avoid problems. 12. Write points of personal grooming. grooming.

• • •

Trim hair for every 15 days once and maintain it clean. Trim the moustache and never allow it , falling on the lips. Shave everyday


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• Side buns should be very short • Take bath everyday • Trim nails for every 3 days once and keep the fingers clean. • Always maintain the uniform very clean • Never enter the kitchen, kitchen, if suffered from communicable communicable diseases diseases • Maintain the hands very clean • Wash hands properly, whenever using the toilets and after smoking. • Do not touch any part of the body. If in case, immediately wash the hands with proper solutions. • Avoid wearing jewels, watches while working in the kitchen department. • Avoid using deodorants & body sprays, it may lead to food contamination. • Never enter the kitchen, kitchen, without wearing the cap. • Avoid wearing nail polish & mehandies. 13. Chef French word for chief, Usually referred to Experienced cooks and kitchen Managers. 14. Mise en place Arranging things prior to cooking, other then Pre – Pre – Preparation. Preparation. 15. Restaurant A place that offers food and beverage b everage service on charge basis.

16. HACCP Hazard Analysis and Critical Control Point. 17. Apprentice A person who is under training to become a cook. 18. Garnish To embellish, to decorate, “ Farniture “ in French means Garnish. 19. Tempering The fat or oil is heated to which mustard, or fenugreek seeds,… etc are added and poured over the Dall, Curries, Curries, Rice Dishes etc.. 20. FIFO First In First Out 21. LIFO Last In First Out 22. Write the Importance of food hygiene Without washing hand and kitchen tools, disease may early spread. Cross contamination due to poor hygiene which cause food spoilage. Prepared by : Mr.T.M.SEENIVASAN.,BSc Mr.T.M.SEENIVASAN.,BSc (HM & CS) MBA., MA (Tourism),PGDCA Lecturer, Food Production Department, Chennais Amirta IIHM Page - 3 - 3 -

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23. Explain the important of personal Hygiene 

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If the hair is not maintained properly, there is a chance of fall down of hair in the food.  Taking bath everyday will help to avoid and controlling the bacteria’s and micro organisms.  If the nails are not trimmed properly, the bacteria’s presented in the nails will transfer to the food items & it leads for food poisonings. that the uniform is very clean. Even the dirt’s presented in the  Always make sure that uniforms, leads to food contaminations.  If in case, watches or any jewels felt inside the food items will lead to micro biological contamination. That is the reason for restricting ornaments, while working in the kitchen. chemical contamination. May be some times times the  Body sprays & deodorants leads to chemical food items will absorb the smell and lead to complaints. Mehandies will lead to to Chemical contamination. contamination.  Nail polish and Mehandies 24. What is FSSAI ? FOOD SAFETY AND STANDARDS STANDARDS AUTHORITYOF INDIA.

Ministry of Health & Family Welfare, Government of India is the Administrative Ministry for the implementation of FSSAI. FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.


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Unit – Unit – II II

25. What are called cooking Materials? Page | - 5 -

The raw materials which are used for cooking is called cooking materials 26. What are the different types of raw materials used in cooking? Foundation Ingredient, 1. Fats & Oils 4. Egg 2. Salt 5. Raising Agents 3. Liquid 6. Thickening agents

7. Sweetening agents 8. Flavorings & Seasoning agents

27. Name of the five constituents of food?

1. Carbohydrates 2. Fats and Oils

3. Vitamins 4. Minerals

5.

Proteins

28. Write about stages of cooking the sugar?

116 ℃ - Soft Ball 119 ℃ - Ball 121 ℃ - Hard ball 140 ℃ - Small Crack 153 ℃ - Crack 160 ℃ - Hard Crack

– Suitable Suitable for Marzipan – Suitable Suitable for Fondant - Suitable for nougat - Suitable for Italian Meringue – Suitable Suitable for Dipping fruit – Suitable Suitable for Pulled sugar

29. What happens when protein affected with heat?

The protein sets or coagulation 30. What happened when fat is heated?

Fat will melt 31. What is known as smoking point?

The temperature at which decomposition sets in is known as Smoking point. 32. Define fats & Oils?

Fat are solid at room temperature and oils are liquid at room temperature. 33. What is known as hydrogenation of oil? The process of converting liquid oil in to solid solid fat at suitable temperature is known as hydrogenation hydrogenation the liquid oil becomes solid fat. 33.Define shortening agent? Fats used in bakeries are known as shortenings. 34.What is the effect of fat used in bakery? It is used in bakery to cut down the hardness of gluten and to soften the food products.


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35.What is the general principle of bakery while baking a cake or pastry? “Hotter the oven richer the pastry”, “cooler the oven richer the cake”. 36.List down the qualities of fat used for frying medium? Fat should have high smoking point,low congealing point ,low moisture content,high keeping quality . Page | - 6 -

37.Define the rendering of the fat? The process of extracting the fat from the fatty tissues is known as the rendering of the fat. 38.Name some oils used for cooking? Corn oil, Sunflower oil, Peanut oil, coconut oil, cotton seed oil, palm oil etc. 39.Define raising agent? The function of a raising agent is to puff up the food and soften the food product. 40.What is the name of the protein present in the flour? Gluten . 41.Write the properties of gluten? It is a sticky, elastibility and flexible substance present in the flour. 42.Name some chemical raising agents? Baking soda, sodium bi-carbonate, cream of tartar. 43.Write the different types of raising agent? Air, water, chemical and biological raising agent. 44.Define yeast? Yeast is a microscopic unicellular plant. 45.What is the storage temperature of egg? 3-5 degree Celsius. 46.At what temperature egg begins to coagulate? 57c-66c. 47.What is Bloom? The healthy egg with muscous coating covering the egg. 48.What are the different medium of boiling egg? Soft boiled ,half boiled ,hard boiled. 49.Why salt is used in cooking? It is used in cooking to bring out the flavour ,taste of a dish. 50.what is the chemical name of the salt? Sodium chloride (NACL). 51.What is the chemical name of aji-no-motto? Mono sodium glucomate (MSG). 52.What are the physical effects of salt on gluten? It strengthens the gluten and increases its resistance to the softening effects of fermentation.


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53.Mention the uses of liquid in cooking? Liquid is used in cooking to cook the food and to bind the dry ingredients together,coating. 54.What are the points to be considered when choosing a good quality egg? Egg should be white in colour, the weight should be around 45-50gm. Page | - 7 - 55.What are the thickening agents used in gravies? Cashew nut, cocount, poppy seed, melon seed, onion and potato.

56.What are the thickening agents used in soups? Roux, béchamel sauce ,liaison and potatoes. 57.What are the different types of gravies? White, red, yellow, kadai masala and khorma. 58.Name some sweating agents? Sugar, jaggery, honey, treacle, sugar syrup, molasses, jam. 59.What are the different types of sugar? Granulated ,castor, icing, brown, cube and low-calorie sugar. 60.What are the types of liquid used in cooking? Milk, stock, sauces, water. 61.Name some indian and continental flavouring agents? Cardamom, cinnamom, rosemary, oregano, sprig, thyme, basil, marjarom. 62.Define icing sugar? The sugar which is in powder form and does not contain any moisture, used for icing. 63.What is meant by paring? It is a type of cutting removing the surface layer by circular motion. 64.What are the different types of cutting? Shredding, chopping, julienne, slicing, mincing, macedoine, dices and printanior. 65.What is meant by milling? It is a method of cleaning the husk from cereals and rice. 66.What is meant by steeping? It is a process of extracting the colouring and flavouring from the vegetables. To stand in water below the boiling point. 67.What is meant by centrifuging? It is a process of separation to the application of a whirling force. 68.What is meant by emulsification? Blending of one liquid with another in which it is insoluble. 69.What is meant by homogenization? Sub division of large drops in to a smaller once by forcing them to a small opening under great pressure (ex.cream). 70.Name the different method of mixing food?


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1. Beating 2. Lending 3. Creaming Creaming 4. Folding 5.Kneading 6. Pressing Pressing 7. Rubbing 8. Rolling,stirring. Rolling,stirring. 71.Define beating?

It is the vigorous motion of mixing one ingredient with other thoroughly. Page | - 8 - 72.What is meant by blending?

Mixing two or more ingredients thoroughly. 73.Define creaming?

Softening of fat by friction with a wooden spoon. 74.Define folding? Mixing by a careful lifting and dropping motion. All the movements in this method should be gentile. 75.What is meant by kneading? Manipulating by alternative pressure with folding and stretching the food is pressed with the knocktes. 76.Define texture? Texture is the term used to describe the characteristic of a finished food product. 77.Define coarse texture? Holes are large and uneven. Food is sunken in the centre .This is caused by the addition of too much raising agent or too little liquid. 78.What is tough texture? Toughness is caused by too much liquid or through incorrect mixing. 79.What is hard texture? Hardness is caused too much liquid or too much pressure. 80. What is Marinating? Coating the surface of food materials, materials, a marinade, which is usually usually a mixture of oil and acid as in marinating the components of vegetable salad with french Dressing


Bsc hotel management interview question and answer food production

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