Food Production Questions to Crack the Interviews Easily in 2023

Food Production Interview Questions with Answers

1. Bacterias: Unicellular microorganisms.

2. Bugs: Another name for Bacteria and Germs.

3. Carborundum: A type of stone for sharpening knives.

4. Cook: One who cooks at the bottom of the organizational structure.

5. Chef: The French word for chief, usually referred to as experienced cook and kitchen manager.

6. Commies: French word for cooks on the bottom of the organizational structure.

7. Cuisine: French word for things related to food.

8. Demi Chef De Partie: Assistant to the kitchen supervisor. Also called DCDP sometimes.

9. Executive Chef: One who heads the kitchen and is overall in charge.

10. Food Poisoning: Sickness caused by food infected with microorganisms.

11. Food Safety: Methods of preparing food in a safe and hygienic manner.

12. HACCP: Hazard Analysis and Critical Control Points (HACCP) is a program that certifies safe and hygienic practices.

13. Hygiene: Science that deals with cleanliness and sanitation.

14. Garde Manger: A section in the kitchen that is responsible for cold food preparations such as salads and sandwiches.

15. 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.

16. Savory: Food item which is salted.

17. Shallots: A type of onion that has a flavor of onion and garlic.

18. Texture: The mouthfeel of any food. For example- Crunchy, Crisp, Soft, etc.

19. Poaching: Method of cooking commodity in simmering liquid.

20. Pomme: French for apple.

21. Stone Fruits: Fruits that have seeds resembling almonds, For example- Peaches, Nectarines, and Plums.

22. Bouquet Garni: French for a bunch of herbs used to flavor western stocks.

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

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

25. Dashi: Japanese stock.

26. Foumet: A French word for Fish stock.

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Dipayan Mondal
Dipayan Mondal

Dipayan is the author of this blog. He completed his hotel management degree from GNIHM, Kolkata. And he is very passionate about the hospitality industry. And right now, he is working as a successful hotelier in India.