Food Production Semester I

1. Describe the importance of personal hygiene in food Production. What is personal Hygiene?
2. List various points a food handler needs to keep in mind to maintain good personal hygienic standard.
3. List the role of positive attitude and behaviour in the kitchen.
4. What are the points to consider while selecting kitchen uniform.
5. Explain the importance of kitchen uniform.
6. What are the safety procedures in handling equipment?
7. What are the basis of kitchen organisation?
8. What do you understand by the term kitchen brigade?
9. Draw a kitchen organisation chart for a five star hotel.
10. Explain the role of Executive Chef.
11. Explain the role of Different  Chefs.
12. Define stock.
13. What are the guidelines for preparing good quality stock?  
14. List and explain the component of stock.
15. Difference between white stock and brown stock.
16. Give the recipe for preparing 5 litre of fish stock
17. Give the recipe for preparing 5 litre brown beef stock.
18. Define sauces.
19. Classify sauces with suitable example.
20. Name the basic / leading sauces / Mother sauces. 
21. What is the importance of sauces in food production?
22. Give the recipes for one litre of mother sauces.
23. What are the methods for correcting a curdled mayonnaise sauce?
24. Give reason for the curdling of hollandaise sauce while preparing it and give methods to rectify the same.
25. Explain the aims and objectives of cooking.
26. Explain texture of food.
27. What are the four main colour pigments present in the vegetable? What is the action of heat, acid, and alkali on them?
28. List the 10 rules to be followed in vegetable cookery
29. Give the yield of following vegetables: peas, cauliflower, beans and spinach.
30. Explain the following cuts of vegetables giving dimension of each: Brunoise Macedoine, Paysanne And Jardinière
31. Explain the parts of salad.
32. Explain the salad dressing.
33. 
    What are the nutritional and other benefits obtained from fruits and vegetable?
34. Classify vegetables.
35. What care is necessary to retain the colour of green vegetables while cooking them?
36. Name two salad dressings.
37. Classify Fruits with suitable examples.
38. Name 5 compound Salad.
39. Name 5 Single Salad.
40. What is cooking?
41. What are the different ways heat is transferred.
42. What are the various methods of cooking food? Explain each with an example.
43. What are the advantages of blanching?
44. Explain dry method of cooking.
45. "Roasting as an essential cooking method" Explain.
46. What are the various degree's of cooking in grilling (english and french)
47. Define soup.
48. Classify soup with example in a chart form.
49. Give the recipe for 5 liter consomme.
50. Explain four consomme garnishe's
51. What are the ingredients used to clarify consomme.
52. List the basic reasons for cloudy consomme.
53. Explain the various methods of cooking egg.
54. Give ten uses of eggs in cookery and bakery.
55. Draw a neat diagram of the structure of an egg and label its different parts.
56. How egg can be stored.
57. What are the different grades of an egg.
58. Explain the nutritional benefits obtained from an egg.
59. List five factors affecting egg white foam formation.
60. Explain the raising / leavening agents.
61. Name two chemical raising agent.
62. Explain the shortening agents.
63. 
    Explain rancidity of fats and oils.
64. What is smoke point?