Food Production Questions to Crack the Interviews Easily



BACTERIA:- Unicellular microorganisms.

BUGS:- Another name of bacteria and germs.

CARBORUNDUM:- Type of stone for sharpening knives.

COOK:- One who for cooks on the bottom of the organizational structure.

CHEF:- The french word for chief, usually referred to as experienced cook and kitchen managers.

COMMIES:- French word for cooks on the bottom of the organizational structure.

CUISINE:- French word for things related to food.

DEMI CHEF DE PARTIE:- Assistant to the kitchen supervisor. Also called DCDP sometimes.

EXECUTIVE CHEF:- One who heads the kitchen and is overall in charge.

FOOD POISONING:- Sickness caused by food infected with microorganisms.

FOOD SAFETY:- Methods of preparing food in a safe and hygienic manner.

HACCP:- Hazard Analysis and Critical Control Points is a program that certifies safe and hygiene practices.

HYGIENE:- Science that deals with cleanliness and sanitation.

GARDE MANGER:- A section in the kitchen which is responsible for cold food preparations such as salads and sandwiches.

AL DENTE:- An Italian term used to denote a commodity that has been cooked to a degree where it still is slightly firm to eat.

SAVOURY:- Food item which is salted.

SHALLOTS:- A type of onion that has a flavor of onion and garlic.

TEXTURE:- The mouthfeel of any food, for example:- crunchy, crisp, soft, etc.

POACHING:- Method of cooking commodity in simmering liquid.

POMME:- French for apple.

STONE FRUITS:- Fruits which have seed resembling almonds, for example:- peaches, nectarines, and plums.

BOUQUET GARNI:- French for a bunch of herbs used to flavor western stocks.

Consommé:- A crystal clear classical French soup, in which the stock is clarified further with minced meat and eggs.

Court bouillon:- Water boiled with flavorings and vinegar. It is used as poaching liquor for fish.

DASHI: – Japanese stock.

FOUMET:- French for fish stock.

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