Food Production -III ( 2013 Solved )
1. What is Bovine?
Answer :- Bovine is an ox or a cow.
2. What is Cutlet Bat?
Answer :- Cutlet bat is a small equipment used for
flattening cuts of meat.
3. At what temperature hot food should be stored?
Answer :- Hot food should be stored above 600C.
4. Describe the importance of HACCP.
Answer :- HACCP
standard for Hazard Analysis Critical Control Points. Its importance is
to identify, monitor and control dangers is food contamination. It’s the most
effective food safety system.
5. Describe the functions of Larder department.
Answer :- Following are the functions of larder:-
1. Storage
of perishable food (both raw and cooked)
2. Processing
of fish, poultry, game and meat.
3. Preparation
of salads, salad dressing and starters.
4. Making
cold buffet presentations like fruit and ice carving.
6. What is the Difference
between Steak and Goujons?
Answer :-
Steak
|
Goujons
|
1. Drawing
2. A thick
slice of cut on or off the bone
3. Used
in Indian gravey dishes
|
1. Drawing
2. Thin
strips of fish fillet (8x 0.5cm)
3. Used
to make fish fingers
|
7. Describe the different components of Salad.
Answer :- Salad is food rich in fibres.
Four basic Components of salad
are :-
1) Base-
giving it a height and making it whole. Mostly made of flat or shredded leaves.
2) Body – main part of the salad. Can be cooked
or raw.
3) Dressing- seasoned liquid or semi liquid to
add flavor, moistness and spiceness.
4) Garnish
– an edible decorative item which gives eye appeal and flavor.
7. Name five types of Salad fillings.
Answer :- Sandwich fillings : -
1) Meat
and Poulty- precooked or processed . Eg- boiled chicken, Salami
2) Cheese-
Chedder, American cheese, cheese spread
3) Fish
and Shellfish- Tuna, Smoked salmon, Grilled fish
4) Vegetables
– Lettuce, Tomatoes, Onions
5) Sauces-
Tomato sauce, Mustard Sauce, Relish
8. Write the English Method of Puff Pastry.
Answer :- Puff pastry
is the lightest and the richest pastry. It is made it is made in such a
way that it depends 100 of layers.
English
Method – Divide the fat into 3 equal parts. Roll out the
dough into a rectangle. Place the butter on two parts of the book fold. Fold it
like shown below. Repeat it twice with butter and twice without.
1st turn
 |
2nd turn
9. Explain Cookies.
Answer
:- Cookies
are most commonly baked until crisp or just long enough that they remain soft,
but some kinds of cookies are not baked at all. The softness of the cookie may
depend on how long it is baked. Unlike cakes which uses water for its making
cookies use some form of oil.
Methods
of making Cookies:-
a)
Cutting
in Method
b)
Creaming
Method
c)
Whisking
Method
d)
Melting
Method
Three
Type of cookies-
i.
No-bake
cookies
ii.
Meringue
cookies
iii.
Refrigerator
cookies
Poultry
|
Game
|
1.
Domestic birds
2.
Lighter pigmentation and taste
3.
Egs- Chicken, Turkey, Ducks, Hen
|
1.
Birds and animals used for hunting
2.
Darker pigmentation and strong flavor
3.
Egs- Rabbits, Pheasants,geese, deer, bear.
|
12. List the bread making ingredients and explain the method of bread making.
Answer :-
Ingredients used for bread making:-
·
Refined
flour – 250grms
·
Sugar
– 10grms
·
Yeast
– 10grms
·
Salt
– 5grms
·
Margarine
– 10grms
·
Water
– 150ml
Method of bread making-
1.
Measure
all ingredients.
2.
Mix
the flour, sugar, yeast and water to make a dough.
3.
Knead
the dough allow to prove under a damp cloth.
4.
Once
the dough is double in size mix the salt and fat.
5.
Knead
it well and round it up into smaller portions
6.
Place
it on a greased tray allow it o prove. Apply egg wash before putting it for
baking.
7.
Bake
in the oven for 20- 25mins at 230C.
8.
Allow
to cool and slice.
14. Draw the Layout Plan of receiving area.
Layout in text book
15.Describe Dessert Salad with examples.
Answer :- Dessert Salas are usually sweet and may
contain items such as fruits, sweetened gelatin, nuts and cream. They are best
served as dessert or part of buffet/ party menus.
Example
–
·
Fruit salad- Strawberries, pineapple,
watermelon, grapes, kiwi.
·
Waldorf style fruit salad containing
mayonnaise along with different fruits.
·
Cookie salad-
·
Jello salad- made of gelatin and fruits
16. Explain No-Time Dough method. Write bread making with examples.
Answer :- No-Time Dough method is one in which bread improvers or
conditioner are used. Bread improver are chemicals which help making the dough
softer without intermediate proving. Breads made from this method are produced
in less than 4hours.
Method
of bread making-
a)
Measure
all ingredients.
b)
Mix
the flour, sugar, yeast and water to make a dough.
c)
Knead
the dough allow to prove under a damp cloth.
d)
Once
the dough is double in size mix the salt and fat.
e)
Knead
it well and round it up into smaller portions
f)
Place
it on a greased tray allow it o prove. Apply egg wash before putting it for
baking.
g)
Bake
in the oven for 20- 25mins at 230C.
h)
Allow
to cool and slice
Examples
– Bread rolls, French bread, Garlic bread.
17. What is the difference between Danish Pastry and Puff Pastry?
Answer :-
Danish pastry
|
Puff pastry
|
1.
Yeast is added also known as fermented puff
pastry.
2.
One way of making.
3.
Flour and fat are different
|
1.
No yeast is added.
2.
3 ways of making:-
·
French
·
English
·
Scotch
3.
Equal amounts of flour and fat used.
|
18. Write the procedure of Slaughter Lamb.
Answer
:- Slaughter of lamb:-
Before slaughtering the lamb one one should make sure that the lamb is clean and fasting
day befor slaughter. Some other points which must be keept in mind while
slaughtering are :-
1.
Stunning and
Bleeding-
It is the process of making the animal unconscious and immobile before killing.
Different ways of stunning-
i.
Electric
Stunning- Sending an electric current through the brain/heart of the animal.
ii.
Gas
Stunning- Mixture of breathing gasses CO2.
iii.
Direct
Blow to the head
iv.
Free
bullet on the head- captive bolt pistol
2.
Bleeding after
Stunning-
Removing maximum blood from the body with minimum damage to the carcass.
3.
Sticking- With a knife
when the heart beat is maximum and blood pressure high.
4.
Flaying and
Bleeding-
Hanging the animals on the hooks upside down to rain the blood. Air is blown to
loosen the skin from the flesh. Removal of the internal organs and sent for
further processing. Carcass spilt into hindquarters and forequarters which is
sent to the butcher section.
19. Explain the Creaming Method of making cookies.
Answer
:- Creaming Method of cookie making is as
follows -
·
More
fat is used and it should be at room temperature.
·
Fat
along with sugar is creamed to get a lighter texture.
·
Than
eggs and essence is mixed .
·
Flour is folded in and Chilled before rolling
it out.
20.Explain the method of making Alsatian Sandwich. Name five popular cheese
Answer
:- Alsatian Sandwich is a famous German
sandwich in which Rye bread is used as base , melted butter as
spread and Strasbourg Sausages, grated horse radish and thin slices of black
radish are its filling.
* Five popular cheese-
1.
Swiss
Cheese
2.
Mozerella
3.
Feta
4.
Parmesan
5.
Stilton
21. List the different sections of Larder Department and Describe the functions of any two sections.
Answer :- Sections of Larder –
a)
Hors
d’ oeuvres and salads
b)
Fish
monger and shellfish
c)
Poultry
and game
d)
Butchery
e)
Forcemeat,
Garnishes and seasonings.
f)
Chef
de froid
Functions of 2 sections-
i.
Hors d’ oeuvres
and salads
– Preparation of starter like salads, pickled, brined or marinated. They should
stimulate the appetite. Quality, texture, flavor, colour and temperature should
be taken care of. They are served on plate or in crystal, glass, or even
plastic or wooden bowls and dishes called Raviers.
ii.
Butchery - Responsible for
trimming of the meat and is further processed according to the requirements of
the various kitchens. Each day a pre-arranged amount of meat is cut and trimmed
to the final stages against the menu requirements.
22. a) Draw the Lay-out of main Kitchen of medium size Hotel
b) Draw the Lay-out Plan of wash up Area
23. Explain the following:-
i.
Terrine - A
deep rectangular mold traditionally made of white porcelain, used to cook
seasoned ground meats, fish, or poultry.
ii.
Singer - To sprinkle with flour at the start of
cooking in order to eventually give a certain consistency to the sauce.
iii.
Truffer - To add chopped truffles to a dish, stuffing,
or foie gras.To slide a thin slice of truffle under the skin of poultry.
iv.
Clarifier - To clarify; to
clear a cloudy liquid by straining, heating and gently simmering with egg
whites.
v.
Jardinière - A mixture of
carrots,turnips cut into sticks, green beans, and green peas. Cooked separately
and served together as an accompaniment.
