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 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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