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.

      

                                                     1^st turn

                                

 

                                  2^nd 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.