Food Production - I — Summer 2021

Write a brief description of Indian Cuisine and its various regional cuisines.

What are the aims and objectives of cooking? State the advantages of cooking.

Name & Explain 7 types of Mechanical equipments used in kitchens.

Define HACCP and its importance in food handling and storage.

What do you mean by hygiene? Enlist various points to be followed for personal hygiene in kitchen.

Define cooking? Explain various Cooking methods using a flowchart with examples.

Write a short note on fumigation.

Classify vegetables using a flowchart and along with examples.

Write a brief description of Italian cuisine and various characteristics of Italian cuisine.

Give an outline of French cuisine. Various characteristics associated with this cuisine.

Define stocks. What are the various types of stocks used in kitchen.

Define Salads. Explain the different parts of salads.

Explain various cuts of vegetables and their uses in kitchen

Name 7 spices and explain their characteristics.