FOOD PRODUCTION III (734) Mock Question Paper with Answer Key_CBSE EXAM-2015-16

                                                                                                                                     

Q.1 Give the expansion of HACCP.                               (1 mark)

Q.2         What is the butcher’s block used for?               (1 mark)

Q.3         How are games divided?                                   (1 mark)

Q.4         what do you mean by the term fillet and goujons.               (2 marks)

Q.5         What do you mean by critical control point?                        (2 marks)

Q.6         List three functions of the larder department.                        (2 marks)

Q.7         How does marbling affect the meat?                                  (2 marks)

Q.8         List the two selection factors of chicken.                           (2 marks)

Q.9         State the various methods of cake making.                        (2 marks)

Q.10       List the various methods of folding                                    (2 marks)

Q.11       Give two derivatives of choux pastry.                                (2 marks)

Q.12       Explain the following culinary terms-                                 (5 marks)

•  Abats offals 
•  Beurre manie 
•  Mirepoix      
• Food Damager Zone                             
• Fermentation

Q.13       List three factors to be kept in mind while planning kitchen design. (3 marks)

Q.14       Explain the 3 distinct categories of shell fish.                (3 marks)

Q.15       Explain meringue cookies and no bake coo                   (3 marks)

Q.16       Describe salad dressing.                                                  (3 marks)

Q.17       Explain flour batter method.                                           (3 marks)

Q.18.     Explain the parts of sandwich                                         (3 marks)

Q.19       Explain 4 cut of fish.                                                       (4 marks)

Q.20       Draw the cuts of chicken and name the parts.                (4 marks)

Q.21       Draw the layout for a small hotel kitchen.                    (5 marks)

Q.22       Give five types of offals.                                               (5 marks)

                                                  Answer Key

Ans 1:   Hazard Analysis Critical Control Point.

Ans 2: Butcher’s block is a thick wooden block which usually rests on a frame, into which drawers  may be fitted to keep butcher tool. It is used for all butchery work like dissecting joints, cutting meat, choppingbones etc
.

Ans 3:  Games are divided into two types- feathered and furred.

Ans 4: Fillet are cuts of fish free from bone, round fish yields two fillet and a flat fish yields four filets. Goujons   are fillet of fish cut into steps approximately 8cm x 0.5cm in length.

Ans 5: Critical control point is the steps taken to eliminate hazards or reduce it to the minimum as  there are risks involved in these hazards.

Ans 6: Three functions of the larder department are-

            i. To store perishables both raw and cooked.

            ii. To process meat.

            iii. To prepare salad, salad dressing, starters and cold meat.

Ans 7: It affects the juiciness, flavor and tenderness of the prepared meat. Marbling enhances the eating quality of meat.

Ans 8: The two selection factors of chicken are-

            i. The breast should be plump

            ii. The skin should be smooth and shiny

Ans 9: The various methods of cake making are-

            i. Sugar batter method

            ii. Flour batter method.

            iii. Blending method

            iv. Whipping method

Ans 10: The various methods of folding in puff pastry are as follows-

            i. French method.

            ii. English method.

            iii. Scotch method.

            iv. Commercial method

Ans  11: Two derivatives of choux pastry are-

            i. Chocolate éclairs

            ii. Croquemboche

Ans  12: i.  Abats-offals- the internal organs of butchered animals are sweet bread- feet, brains, lungs, heart and liver.

                        ii. Beurre manie-butter mixed with an equal amount of flour used to thicken sauce.

iii. Mirepoix- Roughly cut aromatic vegetables like reek, celery onion and carrot added to  stock,  sauces  soups  and stews improve flavour.

iv. Food Damager Zone- The Temperature range of 41.4°C to 145.4° F (5 °C to 63 ° C)in which bacteria  grows rapidly.

v. Fermentation- the process by which yeast acts on sugar and carbohydrates to change them into carbondioxide gas and alcohol.

Ans 13:  Three factors to be kept in mind while planning a kitchen design are-

            a. Space required or available

            b.Type of outlet

            c. Type of client or guest.

Ans 14: Three distinct categories of shellfish are-

            a. Crustaceans- crabs, crawfish, crayfish, lobsters etc

            b. Molluscs- cockles, mussels, oysters etc

            c. Cephalopods- octopus, squids, cutlet fish etc.

Ans  15:  Meringue cookies are made by beaten egg whites. These cookies can either be piped into    fancy shapes  or spooned onto a baking sheet. No bake cookies are simple ingredients that need to be chilled for a longer time to become firm. Many of these cookies are held together by melted chocolate.

Ans 16:  Salad dressing is a seasoned liquid or semi-liquid that is added to the body of the salad to  give it added flavor, spiciness and moistness. The dressing harmonizes the salad ingredients. These may be added at service time, served separately for the customer to add or mixed with the ingredients ahead of time.

Ans 17:     Flour batter method-

i.     In this method sieve flour and baking powder together. Cream fat and flour until resemble creamy texture.

ii.        In a separate bowl beat egg, sugar and essence.

iii.      Fold egg mixture into the creamed mixture.

Ans 18:  The parts of sandwiches are-

i.     Base- very often the bread which sandwiches anything in between eg. Sandwich bread, loaf breads.

ii. Spread- bread is usually coated either with butter or mayonnaise or mixture of both. It could be  flavoured.

iii. Filling- It could be vegetarian or non-vegetarian. The main fillings are tomatoes, cucumber, lettuce, chicken and eggs.

iv.   Garnish- this enhances visual appeal, used especially for open sandwiches and deckered sandwiches     (eg. club sandwich).

v.         Accompaniments- the usage of French fries, coleslaw in common.

Ans 19:      Four cuts of fish are-

i.    Steaks-thick slices of fish on or off the bone. Steaks of round fish may be called darnes. Steaks of flat fish on the bone may be called troncons.       

ii.   Fillets- cuts of fish free from bone. A round fish yields two fillets; a flat fish yields four fillets.

iii.       Supreme- prime cuts of fish without bones and skin.

iv.    Goujons- fillet fish cut into strips approximately 8 *0.5 cm (3*1/4 inch).

Ans 20:   Diagram (Chapter 5, Meat cookery,     page 25, ).

Ans 21: Diagram (Chapter 1, Kitchen Org., page 01, figure 1). 

Ans 22:    Five types of offals are-

i. Liver- this has a fine close texture and a pronounced flavor. Calf liver has finest texture a  lightest flavor           

ii. Kidney- all kidneys have a distinctive taste. Lamb kidney are small, tender and  comparatively delicate in flavor.

iii. tongue- ox tongue is solid fresh or cured in brine.

iv. Bone marrow-found in hallow bones, this is pale, fatty substance that has full flavor.

v. Sweet breads- these are the thymus glands taken from the neck and heart of young animal such as calves and lambs. They are pale and delicate with a tender meaty texture.

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.