Food Production Interview Questions with Answers
Bacterias: Unicellular microorganisms.
Bugs: Another name for Bacteria and Germs.
Carborundum: Type of stone for sharpening knives.
Cook: One who cooks at the bottom of the organizational structure.
Chef: The french word for chief, usually referred to as experienced cook and kitchen manager.
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 (HACCP) is a program that certifies safe and hygiene practices.
Hygiene: Science that deals with cleanliness and sanitation.
Garde Manger: A section in the kitchen that 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.
Savory: 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 that have seeds 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: A French word for Fish stock.
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