FOOD QUIZ QUESTIONS.


Food quiz questions

As a Chef, I would like to share the Food Quiz Questions and my experience and food knowledge. Yes, of course, it will improve your food knowledge and can know the food cuisine recipes.

Expected Interviewing questions.

Q. 1) What is the meaning of CHEF?

Q. 2)What is cooking?

Q. .3) Meaning of cuisine?

Q.4) Difference between sauce and soup?

Q.5) Types of the method of cooking?

Q.6) What is MIREPOIX?

Q.7) What is ROUX?

Q.8) Difference between BOILING & BROILING?

Q.9) Name of Mother sauce?

Q.10) Difference between baking powder and baking soda?

Q.11) What is Bisque?

Q.12) Name of popular International soup?

Q.13) Name of International salad?

Q.14) International brand name of Ice cream?

Q.15) Difference between Ice cream and Frozen dessert?

Q.16) Difference between Baking and Roasting?

Q.17) What is HACCP.?

Q.18) What is the cooking temperature of Beef?

Q.19) What is the core temperature of food?

Q.20) What is Bouquet garnie?

Q.21) What is Caviar?

Q.22) What is a colour pigment of Vegetable?

Q.23) Protein present in egg white and egg yolk?

Q.24) Bacteria present in chicken?

Q.25) Bacteria present in yoghurt?

Go through the answer between 1-3.

A.1) In a large kitchen, there are appointment different position of chefs by the same management. Another way you can say, A chef is responsible for the room in restaurants or alternative places wherever food is served. He watches all activity and food preparation with any employees that might assist within the room. He supervises the preparation of food for its garnishing and presentation, as well as, the seasonings for an ideal style.

A,2) Cooking is a change of state is that the art, technology, science, and craft of getting ready food for consumption. It is the all practice or skill of preparing food by combining, mixing, and heating ingredients and food that has been prepared in a particular way.

A.3) A culinary art definition could be, state characterized by distinctive ingredients, techniques, and dishes. usually related to a selected culture or region. The world’s finest cuisine id Italian, American, Chinese cuisine and Indian cuisine.

Food quiz questions between 4 to 10.

A.4) Soup may be a liquid issue, you worry its own but Sauces are generally thicker than soups. A sauce is used to complement the protein or appetizer you are eating. Usually, it’s a level of ingredients designed to boost or bring out flavours. A bowl of soup is usually a standalone combination of ingredients that is eaten on its own.

A.5) a) Boiling, b) Poaching, c) Steaming, d) Grilling, e) Baking, f) Roasting, g)Broiling, h) Braising, i) Smoking.

A 6) Mirepoix is a combination of celery, carrots, bay leaf, onion, garlic, and whole pepper, that is used to flavour stocks, sauces, soups, roasts, and other dishes.

A.7) Roux is a thickening agent, used for sauce and soups. It is made with an equal quantity of butter and refined flour.

The next answer to Food quiz questions.

A.8) Broiling is a method of cooking, where the ingredients cook to direct heat. Boiling is the process of cooking in boiling water.

A9) a) Bechamel sauce, b) Velute sauce, c) Espagnole sauce, d) Concasse (tomato sauce), e) Hollandaise sauce, f) Mayonnaise sauce. Among of these sauces, only one is worm sauce ( hollandaise sauce) and one cold sauce ( mayonnaise sauce).

A.10) Baking soda is pure sodium bicarbonate. Baking powder contains sodium bicarbonate but it includes the acidifying agent Both are leaving agents. which means they’re another to food before a change of state to provide CO2 and cause them to rise. Simple way baking soda products bake immediately after the mixing of baking soda and the baking powder products can keep a while before baking.

The answer of 10 to 17.

A.11) Originated from French cuisine, that made with the head of Lobster, its thick texture and pinkish.

A.12) a) Mulligatawny, ( INDIA)

b) Caldo Verde Soup, (PORTUGAL)

c)  Egg Drop Soup, (CHINA)

d) French Onion Soup, (FRANCE)

e) Miso Soup, (JAPAN)

f) Minestrone soup, (ITALY)

g) Pho soup, (VIETNAM)

h) White bean soup, (CUBA)

i) Potato soup, (IRELAND)

j) Calm chowder, (AMERICA)

A.13) a) Cease salad, ( MEXICO)

b) Gado-Gado salad, ( INDONESIA)

c) Russian salad, (RUSIA)

d) Fatush salad, ( ARABIAN COUNTRY)

e) Kosambari salad, ( INDIAN)

Nicoise salad, (FRANCE)

g) Caprese salad, Panzanella , ( ITALY)

h) Som tum salad, ( THAILAND)

i) Piyaz salad, ( TURKEY)

A.14) a). Baskin-Robbins (US)

b) Ben & Jerry’s (US)

c) Amul (INDIA)

d) Creambell (INDIA)

e) Cargills Magic (SRI LANKA)

f) Häagen-Dazs (US)

g) Nestlé (SWITZERLAND)

h)Magnum (AUSTRALIA)

i) Maxibon (BELGIUM)

A.15) The huge difference between these two desserts. The frozen dessert made with vegetable oil and the ice cream made with solid milk or milk.

Food Quiz Questions.

A.16) Roasting and baking square measure each dry heat change of state strategies. Roasting requires a higher temperature (400°F and above) outside of the food being cooked, while baking occurs at lower oven temperatures (up to 375°F). … coated pan: preparation is often exhausted AN open, uncovered pan, whereas things that square measure baked is also coated.

Next answer 17 to 25.

A17) It stands for Hazzard Analysis Critical Controle Point. It is a food safety management system, that under the manufacturing, storage and distribution of the food product.

Tenderkoin cooking chart
Tenderloin cooking chart picture

A.19) The ideal core temperature is 67 degrees Celsius. It is taken from the center part of the food product.

A.20) A bouquet garnie is a bunch of flavor herbs with bay leaf, used for stocks and soup for enhancing the flavor.

A.21) Caviar is the roe from sturgeon fish, that found in the Capsica sea.

A.22) a) Chlorophyll color pigment ( green leafy vegetable)

b) Carotene color pigment (carrot and orange color vegetable)

c) Lutein color pigment, (yellow pigments founds present in vegetable and fruits)

d)Lycopene color pigment ( red color vegetable like a tomato).

A.23) Ovalbumin protein present in egg white and globulin protein present in egg yolk.

A.24) Salmonella Enteritidis.

A.25) Lactobacillus bulgaricus and Streptococcus thermophilus.