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CHENNAIS AMIRTA I I H M
Food Production Q & A for BSC
UNIT 1
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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 in the form of 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. So it prevents the color from becoming dirty.
4. Why should wear Apron?
Apron is used to cover the chef pant. Half apron is used for kitchen department. It
helps to prevent the chef pant from becoming dirty. Apron is also 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 down.
6. Why do want wear chef cap?
Chef cap is made out of thick flexible card paper. Chef cap is used to cover the hair
and helps to prevent the hair fall to the food. It is designed as long cap because it 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. Toque blanc is the French term for chef
caps.

Prepared by : Mr.T.M.SEENIVASAN.,BSc (HM & CS) MBA., MA (Tourism),PGDCA

Lecturer, Food Production Department, Chennais Amirta IIHM
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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 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 of kitchen personnel is haste . The chef has to prepare
the food within the 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, it affects the preparation 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. Before operating any machinery, we should go through the manual
or else any superior guidance is very important to avoid problems.
12. Write points of personal 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

Prepared by : Mr.T.M.SEENIVASAN.,BSc (HM & CS) MBA., MA (Tourism),PGDCA

Lecturer, Food Production Department, Chennais Amirta IIHM
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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, if suffered from communicable 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, 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 Preparation.
15. Restaurant
A place that offers food and beverage 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, 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 (HM & CS) MBA., MA (Tourism),PGDCA
Lecturer, Food Production Department, Chennais Amirta IIHM
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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 bacterias and micro
organisms.
If the nails are not trimmed properly, the bacterias presented in the nails will
transfer to the food items & it leads for food poisonings.
Always make sure that the uniform is very clean. Even the dirts presented in the
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.
Body sprays & deodorants leads to chemical contamination. May be some times the
food items will absorb the smell and lead to complaints.
Nail polish and Mehandies will lead to Chemical contamination.
24. What is FSSAI ?
FOOD SAFETY AND 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.

Prepared by : Mr.T.M.SEENIVASAN.,BSc (HM & CS) MBA., MA (Tourism),PGDCA

Lecturer, Food Production Department, Chennais Amirta IIHM
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-5Unit II

25. What are called cooking Materials?

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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 for Marzipan

Suitable for Fondant
- Suitable for nougat
- Suitable for Italian Meringue
Suitable for Dipping fruit
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 fat at suitable temperature is known as 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.
Prepared by : Mr.T.M.SEENIVASAN.,BSc (HM & CS) MBA., MA (Tourism),PGDCA
Lecturer, Food Production Department, Chennais Amirta IIHM
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-635.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.
Prepared by : Mr.T.M.SEENIVASAN.,BSc (HM & CS) MBA., MA (Tourism),PGDCA
Lecturer, Food Production Department, Chennais Amirta IIHM
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-753.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, bchamel 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?
Prepared by : Mr.T.M.SEENIVASAN.,BSc (HM & CS) MBA., MA (Tourism),PGDCA
Lecturer, Food Production Department, Chennais Amirta IIHM
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-81. Beating 2. Lending 3. Creaming 4. Folding 5.Kneading 6. Pressing 7. Rubbing 8. 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, a marinade, which is usually a mixture of oil and acid as in
marinating the components of vegetable salad with french Dressing

Prepared by : Mr.T.M.SEENIVASAN.,BSc (HM & CS) MBA., MA (Tourism),PGDCA

Lecturer, Food Production Department, Chennais Amirta IIHM
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