KITCHEN SAFETY

CAMPUS INTERVIEW QUESTIONS ON FOOD PRODUCTION

Section A: Basic Cookery

1. Name 10 heavy equipments and 10 light equipments mentioning the use of each. Mention

different modern Bakery and Pastry equipment and equipment used in the Garde Manger.

2. Name 5 great personalities of ancient times and recent years related to food production in the

hospitality industry.

3. What are the different types of knives used in the kitchen? State the parts of a knife.

4. List the different types of fuel used in the kitchen.

5. Name at least 10 different spices used in the kitchen.

6. Name 10 different cereals and pulses.

7. What is the difference between fats and oil? Name different fats and oils used in the kitchen.

What is margarine and what are its constituents?

8. What is texture? What are the different types of textures?

9. Name 10 continental herbs commonly used in the kitchen.

10. Name 5 fruits under a) Tropical, b) Stone, c) Berries d) Citrus e) Dried f) Melons g) Pommes.

11. Name 5 types of salad greens/ lettuce commonly used.

12. Name 5 fruit vegetables.

13. Name 10 continental vegetables used commonly in the kitchen. What are the rules for cooking

green vegetables, strong aromatic vegetables, starchy vegetables, cereals and protein rich

products?

14. Describe the classical kitchen brigade of both 5 star Continental and Indian hotel.

15. State the duties of 1) Chef Tournant 2) Chef Boulanger 3) Communard 4) Glacier 5) Aboyeur

or expéditeur 6) Chef de Salle 7) Chef d’étage 8) Chef de rang 9) Commis de rang 10) Chef

Garde Manger.

16. State the job responsibilities of a) Executive Chef b) Premier Sous Chef c) Sous Chef d) Chef

de partie e) Commis.

17. What should be the attitude and behavior of kitchen personnel?

18. State the different methods of cooking under the different mediums used with examples.

Explain 1) Broiling 2) Braising 3) Pot Roasting 4) Poeling 5) En-pappilotte.

19. State different cuts of vegetables with dimensions.

20. Explain the following terms : a) Mire poix b) Matignon c) Cooking d) Chiffonade e) Mise en

place f) Bouquette garni g) Duxelle h) Court Bouillon i) Stuffings (with examples)

j) Emulsification k) Clarification l) Roux and its types.

21. Name the different types of stock used in the kitchen. State 10 golden rules for making good

stock. Describe the process and duration in making the stocks.

22. What is the difference between essence and glaze?

23. Classify soups and give 5 examples of each with garnishes.

24. Name 5 cold soups with garnish.

25. Name 10 National soups with the main ingredients used and the country of origin.

26. Name 10 continental a )Chicken Preparation b) Fish Preparation c) Potato Preparation d)

Vegetable Preparation e) Egg Preparation.

27. Classify fish with examples of each type Name the different cuts of fish.

28. Name 5 thickening agents used in the kitchen.

29. Explain with example the action of heat on 1) Proteins 2) Vitamins 3) Carbohydrate.

30. What is mallard reaction?

31. State the different stages of sugar when heated.

32. State the different reasons why fat turns rancid. State the ways how decomposition of fat can

be prevented.

33. Name the 6 Mother Sauces with the liquids used to prepare it and with 5 derivatives of each

with the ingredients used.

34. State the sauces that are 1) Hot 2) Warm 3) Cold.

35. Name 5 Accompaniment Sauces with the ingredients and the dishes it is served with.

36. Name 5 Proprietary Sauces with its base ingredient.

37. State the classical accompaniment of the following a) Roast beef b) Roast pork c) Roast lamb

d) Roast chicken e) Roast turkey f) Caviar g) Oyster h) Melon i) Snails j) Foie gras.

38. Name the different parts of a salad. Name 5 types of a) Fruit based b) Vegetable based

c) Meat and Fish based salad, stating the ingredients of each.

39. What is a dressing? Name 5 dressings used in salad making with the proportion of the

ingredients used.

40. What are the different types of sandwiches served in a hotel? What are Canapés and Open

Sandwiches? What is the difference between the two? State 10 points of consideration in

making a good sandwich.

Section B: Intermediate Cookery

1. What is a Game? Classify with example.

2. What is Poultry? Give examples.

3. What are the different parts of a chicken carcass? What is a wish bone? What is a parson’s

nose? What are ailes and ailerons? What is trussing and why is it done?

4. What is barding and larding of poultry?

5. What are the different cuts of beef? Mention the use and method of cooking applicable to each

joint. What is veal?

6. What are the different cuts of pork? Mention the use of each joint.

7. Differentiate between 1) Ham 2) Gammon 3) Bacon.

8. What is a) Aging b) Rigor mortis

9. What is meat hygiene? Prepare a hygiene checklist for meat. What are the sources of

contamination and how should raw meat be stored?

10. What is the effect of heat on meat proteins?

11. What is 1)lard 2) suet 3)drippings

12. What are off cuts? List some of the gainful use of trimmings.

13. What is Tenderization of meat? What are the reasons of meat being tough?

14. What is meat tenderizer? What are the different tenderizers used in softening meat.

15. Name 10 different types of steak used in continental kitchen with their weights and uses.

16. What is yield testing and portion control? Explain with a chart how portion costing is done?

17. What is Indenting and what are the points that should be borne in mind while indenting?

18. What is a standardized recipe? What is its use? What are the different items mentioned in a

regular standardized recipe card?

19. Name 10 continental beef preparation.

20. What is forcemeat? Name 5 types of forcemeat?

21. What is 1) Pie 2) Pate 3) Terrine 4) Gallantine 5) Ballotine? Name a few cold sauces served

from the larder.

22. What is aspic and what is Chaud froid?

23. What is a sausage? How is it made? Name 10 different types of sausages with their specialty

and country of origin.

24. List the items served in a cold breakfast buffet. What is a Scandinavian Smorgasbord? List the

items served here.

25. Name 10 cold meat preparations with the recipe of each.

26. Explain step by step the process of making demi glaze.

27. Name 10 leavened and 10 unleavened Indian bread with a brief of each.

28. Name15 Indian breakfast items with the state of origin.

29. Name the different masalas used in the Indian kitchen with a brief of each and with a few

examples of dishes prepared from them.

30. Name the different types of pastes prepared in the Indian kitchen.

31. Name the different gravies prepared in the Indian kitchen with a brief of each and a few

examples of dishes where they are used.

32. What is a tandoor? What is curing of a tandoor and why is it done? State the tandoor

marination. Name a few vegetarian, fish and meat dishes cooked in the tandoor.

33. Name 15 each of different types of kebabs, which are fried and roasted, with a brief of each

and mentioning the place of origin.

34. Name 10 vegetarian kebabs with a brief of each and mentioning the place of origin.

35. Name 10 rice preparations and 10 Biriyanis with a brief of each and its place of origin.

36. Name Indian 10 dal / lentil and 10 vegetable preparations with a short brief of each.

37. Name 20 meat and 20 fish Indian preparations with a brief of each.

38. Name 15 popular Indian snacks and the place of origin.

39. Name 10 hot and 10 cold Indian desserts with a brief of each.

40. Prepare a 5 course menu from any 5 popular region of India.

Section C: Advance Cookery and Bakery and Confectionery.

1. Name the different regions of Italy with their specialty. Name the cheeses popular here. Name

10 different types of pasta with their shapes. Name a few important dishes from this region.

2. What is the specialty of Mexican cuisine. Name a few popular varieties of chilies found in this

region. Name 10 popular Mexican dishes with a brief of each.

3. Name few herbs and ingredients popular in Thai cuisine. Name few popular dishes of this

cuisine with a brief of each.

4. Name the different schools and provinces of Chinese cuisine. What are the different methods

of cooking practiced in this cuisine? What are the different specialty equipments used in this

cuisine? Name a few popular dishes from this region.

5. What is Hommus, Savarma, Tahini, Sushi, Sashimi?

6. How is cheese processed? Name the different varieties of cheese with their country of origin.

7. What are the different forms of mustard? Give a brief about each.

8. What are the different types of Pepper? What is a) Paprika b) Pimento c) Cayenne

d) Mignonette pepper.

9. What is Cream? Mention the different types of cream with the fat percent.

10. What are the different types of sugar used in the kitchen? Give a brief of each.

11. What are frozen desserts? What are the different methods of making Ice-cream?

12. What is a raising or a leavening agent? Name a few raising agents. What is the raising agent

used in breads and cakes?

13. What are the ingredients used in bread making and the function of each. What are the

enzymes present in yeast that helps in the decomposition of sugar? What are 1) Oven Spring

2) Hot Spot and Cold Spot? 3) Proofing

14. What are the different methods of making bread? Name different types of breads, bread rolls

and breakfast rolls. State the different bread faults with their remedies.

15. What are the different pastes used in the bakery? List few examples of products made from

each.

16. What is a gateaux? Name few with a brief explanation of each.

17. What are the different types of Icing used in the confectionery? Give a brief of each and

examples of desserts where they are used.

18. Name a few cold sauces used in the confectionery. Name the dishes that they accompany.

19. List about the chocolate work in the Pastry department.

20. What are the different types of sugar used in the confectionery? List about the sugar work

performed in the confectionery.

21. Write short notes on : a) Cakes b) Tarts and Tartlets c) Marzipan d) Buns e) Cookies

f) Pretzels g) Meringues h) Macaroons I) Waffles j) Brandy snaps k) Shortbreads l) Brownies

m) Scones n) Mince Pies and Mincemeat o) Croustade p) Cheesecake q) Apple Strudel

r) Quiche s) Swiss Roll t) Sachertorte u) Soufflé v) Sherbet w) Galettes x) Praline y) Fudge

z) Compote.

22. Give the recipe of the following : a) Crème Brulee b) Tiramisu c) Profit rolls d) Peach Melba

e) Shortbread f) Queen of Puddings g) Bread Pudding h) Pumpernickel Bread i) Baklava

j) Phyllo (Filo) Pastry k) Baba-au-Rum l) Cream Horns m) Christmas cake n) Sponge Cake

o) (Genoise Sponge)