Food Production Interview Questions with Answers
BACTERIA: Unicellular microorganisms.
BUGS: Another name of bacteria and germs.
CARBORUNDUM: Type of stone for sharpening knives.
COOK: One who 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 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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