Food quiz, questions, and theory

Expected Interviewing food quiz, and questions.

This is a list of 25 food-related questions and quiz that you can answer in your introduction.

Q. What is the meaning of CHEF?

A. In a large kitchen, there are appointments for different positions 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 activities 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.

Q. What is cooking?

A. 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.

Q. Meaning of cuisine?

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

Q. Difference between sauce and soup?

A. 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 flavors. A bowl of soup is usually a standalone combination of ingredients that is eaten on its own.

Q. Types of the method of cooking?

A. a) Boiling,

b) Poaching,

c) Steaming,

d) Grilling,

e) Baking,

f) Roasting,

g)Broiling,

h) Braising,

i) Smoking.

Q. What is MIREPOIX?

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

Q. What is ROUX?

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

Q. Difference between BOILING & BROILING?

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

Q. Name of Mother sauce?

A. a) Bechamel sauce,

b) Velute sauce,

c) Espagnole sauce,

d) Concasse (tomato sauce),

e) Hollandaise sauce,

f) Mayonnaise sauce.

Among these sauces, only one is worm sauce ( hollandaise sauce) and one is cold sauce ( mayonnaise sauce).

Q. Difference between baking powder and baking soda?

The questions related to food.

A. 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.

Q. What is Bisque?

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

Q. Name of popular International soup?

A. 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) Clam chowder, (AMERICA)

Q. Name of International salad?

A. a) Ceaser salad, ( MEXICO)

b) Gado-Gado salad, ( INDONESIA)

c) Russian salad, (RUSIA)

d) Fatush salad, ( ARABIAN COUNTRY)

e) Kosambari salad, ( INDIAN)

f) Nicoise salad, (FRANCE)

g) Caprese salad, Panzanella , ( ITALY)

h) Som tum salad, ( THAILAND)

i) Piyaz salad, ( TURKEY)

Q. International brand name of Ice cream?

A. 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)

Q. Difference between Ice cream and Frozen dessert?

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

How much do you know about food? Are you a foodie with an insatiable hunger for culinary knowledge? Try these questions to related food theory.

Q. Difference between Baking and Roasting?

A. 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.

Q. What is HACCP? (food questions)

A. It stands for Hazzard Analysis Critical Control Point. It is a food safety management system, that is under the manufacturing, storage, and distribution of the food product. Also, you can read a food quiz, theory, it has mentioned well.

Q. What is the cooking temperature of Beef?

A.

Tenderkoin cooking chart
Tenderloin cooking chart picture

Q. What is the core temperature of food?

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

Q. What is Bouquet garnie?

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

Q. What is Caviar?

A. Caviar is the roe from sturgeon fish, that is found in the Caspian sea.

Q. What is the color pigment of vegetables?

A. 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).

Q. Protein present in egg white and egg yolk?

A. An ovalbumin protein is present in egg white and globulin protein is present in egg yolk.

Q. Bacteria present in chicken?

A. Salmonella Enteritidis.

Q. Bacteria present in yogurt? (food questions)

A. Lactobacillus bulgaricus and Streptococcus thermophilus.