Food Production - I — Winter 2020

What do you mean by hygiene? State few points of personal hygiene.

Differentiate between cereals and pulses.

What is HACCP? Enlist various principles involved in detail.

List types of storages used in kitchen for storing food commodities

What are various objectives of cooking food?

Classify vegetables using a flowchart and explain using examples.

Discuss any one technique used in chinese cuisine along with chinese name.

State the various classes of professional cookery.

Using a flowchart show various cooking methods and explain broiling in detail.

Define stocks. State various types of stocks used in kitchen.

Discuss the selection criteria for purchasing new equipment for kitchen.

How is italian cuisine different from french cuisine. Discuss

Define fire and explain the concept of fire triangle.

Write a short note on fumigation.

Write the recipe of white chicken stock for 1 litre.

State any 6 measurements of food commodities used in bakery according to american standards.

List out various principles of cooking along with examples to support your answer.

What are the different categories of equipment used in kitchen? Draw equipment of any category along with its usage and specifications.

Identify 6 herbs used in French cuisine along with their origin.

Define the following terms (Any 4): 1. Brunnoise 2. Bouquet garni 3. Basting 4. Abats 5. Mousse 6. Panada

Indian cuisine is also known as regional cuisine. Give examples to support your answer.1

Write a short note on nouvelle cuisine.

Discuss any 4 vegetable cuts along with their size and shape used in culinary.

Using a diagram show the structure of an egg and explain its various parts.