FOOD PRODUCTION QUIZ

It is common in Green Cooking ,where they impart a spicy , arise, like flavour .Both sprigs and seeds are staple in Scandinavian Cuisines

____ whose name derives from the Greek word Basilikon

_________has a larger leaf than thyme , but is similar in flavour through rather more bitter

It is rich in vitamins and minerals and is used primarily as a garnish

Rutabaga is a __________

Naples is the home of ________

Boeuf is a French term used for _________

Black pudding ____

Shepherd’s Pie belongs to ______________

Bouillabaisse is a popular dish belongs to ______

is a type of dessert or candy, often associated with Italian, Swiss, and French cuisine,

Meringue is made with

The word “Chocolate” is derived from

sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla is used for making

Any added material which improves the strength and extensibility of gluten of flour is known as

_____ is a type of icing?

___________ contains two egg whites, in the form of meringue. it can be made with fruit juices, wine or champagne. They may be presented in the same manner as a sherbet.

It is made with scoops of one or more flavors of regular ice cream and sauce. They can be garnished with a wide variety of fruits, candies and nuts. In French, these are called coupes.

Granite is a term used for

The function of icing ______

Minestrone is an _________ soup.

Tuscany is best known for its _______ gastronomic traditions

It is dish made with real offals with Pecorina cheese and rigatoni

It is vanilla flavored dessert made with wine.

Kuemmel means __________ in Germany cuisine

Bulletten means __

The benefits of production scheduling is ___________

_________ is an important tool for manufacturing and production.

A menu should________

Smell is a _________ sense.

___________ has an effect on eye appeal

These types of tests are performed to differentiate products from one another

_________ mean the net weight or values of a food items after it has been processed from raw or as purchased (A.P), weight or value and made ready to eat (R.T.E).

It is the process of arranging, controlling and optimizing work and workloads in a food production process or manufacturing process.

Also known as consumer test

Ideal storage temperatures ____

The Chef De Partie is responsible to report_________ directly

The amount of size of a portion of food to be served to a customer

The aims and objectives of production planning is

It is a written schedule for producing a particular menu item.

Offal include the meat part such as

Bourride is a ________

Vollaile is a term used for_________

____ is Salty tangy cheese with a grayish crustard an inside that is moist and mettled with green –blue flecks

Camembert is a famous cheese from _________

A dish of raw fish marinated in lime juice, often used in salad

A dish of Corn meal paste wrapped in corn or banana husks and often stuffed with chicken, pork or turkey and or vegetables, then steamed

It is a dish of mashed avocado with tomatoes, chilies and cilantro. Served as a dip or as a garnish.

cacao beans used in chocolate  is _______

Too much _______ may spoil the binding of all ingredients

It has a tightening effect on flour proteins which improves the gas retention power of dough

___________ provide the meringue with necessary proteins that form the meringue foam.

_____ is whiskedover a bain-marie to warm the egg whites, and then whisked steadily until it cools. This forms a dense, glossy marshmallow-like meringue. It is usually then baked

________ meringue is a fine white sugar(caster sugar) is beaten into egg whites.

It can be made either from a crème anglaise base or from syrup, as are most types. The mixtures are whipped to a frothy state after being assembled the mixture is then still frozen.

It is a combination of sugar syrup and fruit or possibly, fruit juice alone.

___________ is made of icing sugar beaten to a smooth paste with egg white and a little lemon juice for whiteness

This is a domestic version of butter cream

_________ is a type of freshwater fish. The soup is milky white.

_______a  herb flavoured vinegar which adds sparkle to the salads and Pickled meats.

__________ is often used for cream pies , because it sets up firm , holding its shape when sliced .

__________ fruits are used in many ways in the kitchen ,such as salads , breakfast fruit , desserts and in some cases pies.

Choux puffs are shaped like little ________ miniature cream puffs.

Japanese sushi are tiny portions of sliced raw ________ placed on mounds of vinegered .

HORSD'OEUVRE  is a___________ term used to describe small portions of very flavorful food item.

LIFO stands for

The food is protected from contamination by ______________.

_______ is the period of time an ingredient or menu item maintains its freshness , flavor and quality.

FIFO stands for __________

______ is a synthetic or natural membrane used to enclose sausage forcemeat.

Deep freezers , ice machines , steel tables are the type of ______ equipments found in the  larder,

A country style terrine is cooked to a slightly higher internal temperature of _______Deg. F

Preparation of a terrine can be divided into ______ stages.

The only binding is the natural _____ present in the cooked chicken .

Terrines are mostly served _______.

_____ is a whole animal after dressing from the slaughter house.

_____ is a whole animal after dressing from the slaughter house.

_____ is a whole animal after dressing from the slaughter house.

The joint that has two legs and the saddle attached , and when it is cooked whole is called a _______

Lamb usually is a flesh of animals not more than ______ months of age.

Lamb usually is a flesh of animals not more than ______ months of age.

Hamburgers are usually _______ ,i.e placed on a flat hot surface with a little fat and cooked on both sides.

The _____ are porous in young animals ; as age progresses , they are smooth , white and brittle .

_______ is blown between the flesh and skin to create space and the skin is pulled off.

Chimneys are placed in the Pate' to allow steam to escape .If chimneys are not present , the _______ can crack the crust.

Menu is a record of_________ and _________ purposes to regulate portion size and food cost of each item.

A______ or " bill of fare" is  a means of communication , informing what the caterer has to offer.

Budgetary control is discipline of action and policy making administered by the management.

Knives if carried should point ___________.

If fat or liquid is split on the floor ,  it should be cleaned and salt sprinkled on top immediately .

Cardamom , Cloves ,Peppercorn ,Bay leaf ,Cinnamom, Bady ani  are ____________ masala.

Cloves , Bay leaf ,Cinnamon stick ,Mace are the ____________.

Spinach paste is used in _____ gravy .

Butter chicken is prepared by which gravy___________.

_________ is always the hind leg of a side bacon .

Gammon are suitable for boiling ,braising and baking and may be served hot or cold.

Danish (green and smoked) and Wiltshire ( green and smoked) are the types of __________.

Butter sculptures are best known as attractions at ___ in the United States as life size cows and people .

Ice sculpture is a form of sculpture that uses _________ as the  raw material .

The life time of a ice sculpture is determined by ____________.

________ has been refered to as the root of the art of vegetable carving called Mukimono.

Vegetable carving is the art of carving to form beautiful objects.

______ is the term used to describe a cured and usually smoked meat product made from the belly of pigs .

The undried varities of ham have a refrigerated shelf life of __________ days

There are __________ methods of curing .

Ham in the simplest terms is the hind leg of a __________.

Shoulders Butt ,Picnic Shoulder , Spare ribs / Belly are the cuts of ___________.

The majority of the pork sold to the food service industry comes from very hogs , usually between _ and _ months of age .

Chunks , Rib ,Loin , Brisket are the cuts of _____________.

A beef carcass is split into __________ quarters.