Food Production Questions to Crack the Interviews Easily

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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