Food Production Exam - Hotel Management Institute in Haldwani

Welcome to your Food Production Exam

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SECTION A – MOTHER SAUCES & DERIVATIVES (8 Marks) Q1. Answer the following questions. a) What are mother sauces? Name all five classical mother sauces. (3) b) Name one derivative sauce of each mother sauce. (2.5) c) Which mother sauce is used to prepare Mornay sauce? (1) d) What is the main thickening agent used in a Béchamel sauce? (1.5)

SECTION B – COOKING METHODS (6 Marks) Q2. Answer the following questions. a) What is cooking? (1) b) Classify cooking methods into three major categories and give two examples of each. (3) c) Differentiate between boiling and roasting. (2)

SECTION C – INTERNATIONAL SALADS (5 Marks) Q3. Answer the following questions. a) What is a salad? (1) b) Name four famous international salads and mention one or two key ingredients of each. (4)

SECTION D – STEAKS & DONENESS (6 Marks) Q4. Answer the following questions. a) Name four common cuts of steak. (2) b) Arrange the following levels of doneness from least cooked to most cooked: Medium, Rare, Well Done, Medium Rare, Medium Well. (2) c) Name two sauces and two side dishes commonly served with steak. (2)

SECTION E – CLASSIFICATION OF VEGETABLES & FRUITS (5 Marks) Q5. Answer the following questions. a) Name four classifications of vegetables and give one example of each. (3) b) Name two classifications of fruits and give one example of each. (2)

SECTION F – CLASSIFICATION OF RAW MATERIALS (4 Marks) Q6. Answer the following questions. a) Differentiate between perishable and non-perishable raw materials, giving two examples of each. (3) b) Why is proper storage important in food production? (1)

SECTION G – VEGETABLE CUTS (6 Marks) Q7. Write the meaning of any six of the following classical vegetable cuts. (1 mark each) a) Julienne b) Brunoise c) Macedoine d) Paysanne e) Chiffonade f) Rondelle g) Dice

SECTION H – ENERGY CONSERVATION (4 Marks) Q8. Mention four practical ways to conserve energy in a professional kitchen. (4)

SECTION I – MEAT, POULTRY, FISH & SEAFOOD (8 Marks) Q9. Answer the following questions. a) Name three types of meat and give one example of a cut from each. (3) b) Name three types of poultry. (1.5) c) Name three types of fish or seafood. (1.5) d) State two important precautions for storing raw meat, poultry or fish safely. (2)

SECTION J – KITCHEN HYGIENE (4 Marks) Q10. Answer the following questions. a) What is cross-contamination? (2) b) State four important personal hygiene rules that a professional chef must follow. (2)

SECTION K – PRACTICAL & INTERVIEW KNOWLEDGE (4 Marks) Q11. Answer the following questions. a) What is a stock in food production, and name two types of stock. (2) b) Why is mise-en-place important in a professional kitchen? (2)