Group A
A) Fill In the blanks:
1.
Hollandaise sauce is not made from roux.
2.
Steak is prepared by Grilling method.
3.
The head of the kitchen is called Executive Chef.
4.
Continental cuisine refers to European food .
5.
Blue cutting board is used to cut Fish .
B) Write short notes on the following culinary terms.
1.
Poaching : Poaching is a cooking technique that involves cooking by submerging food in a liquid, such as water, milk or stock. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling. It uses a relatively low temperature (about 160–180 °F (71–82 °C).
2.
Braising : Braising is a combination-cooking method that uses both wet and dry heats, typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.
3.
Roasting : Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source.
4.
Stewing : Stewing is a combination cooking method that uses small, uniform pieces of meat that are totally immersed in liquid and slowly simmered. In this case, the food and the liquid are served together as one dish.
5.
Garnish : A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart.
6.
Beurre Manie
: Beurre manié is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.

Group B
Short Questions
1.
Illustrate any five cuts of beef.
Five cuts of beef-

Flank: Although it is a cut with quite a lot of nerves, the skirt is gelatinous and very tasty. It is cooked in stuffed dishes, stews and casseroles, and is also used as minced meat for hamburgers and meatballs.

Ribs: The ribs is a series of cartilaginous bones that are covered by part of the skirt meat. Ribs and the intercostal muscles, as well as the rectus thoracis and part of the rectus abdominis.

Shank: Ideal for stewing and making broths, the shank is a gelatinous meat that contains fewer nerves than the shin.

Chuck: This piece is lean, tender, juicy and suitable for grilling, frying, and making empanadas or stews. When this meat is minced it is ideal for making meatballs.

Rump: The rump is a juicy, tender cut that is low in fat and heart-shaped. It is highly valued for grilled steaks. They are also used in the form of filets, skewers and any sort of grilled dish.
2.
What are the job duties and responsibilities of a Sous Chef ?
A Sous Chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef's second in command.
Responsibilities of a sous chef-

Develop new menu options based on seasonal changes and customer demand.

Assist with the preparation and planning of meal designs.

Ensure that kitchen activities operate in a timely manner.

Resolve customer problems and concerns personally.

Monitor and record inventory, and if necessary, order new supplies.

Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Recruit and train new kitchen employees to meet restaurant and kitchen standards.

Create schedules for kitchen employees and evaluate their performance.

Manage the kitchen team in the executive chef's absence.
3.
What is the importance of mise-en-place in the kitchen?
Mise-en-place is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.
Practicing mise-en-place has several benefits:

Any missing ingredients can be spotted before it's too late for a quick trip to the store or your neighbor next door.


There is time to clean the mixing area as you go along rather than face a counter full of mixing equipment when you're done.

We can group ingredients or place them in the order used to assure all recipe steps are included.
4.
Name any six spices and six herbs?
Six herbs with –
1) Rosemary
2) Parsley
3) Mint
4) Basil
5) Celery Flakes
6) Bay Leaves
Six spices with –
1) Cardamom
2) Black Pepper
3) Cinnamon
4) Cloves
5) Cumin
6) Star anise
5.
What is a roux? Name 3 types of roux.
Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight..
There are three types of roux: white, blonde and brown.

White roux is the most common and it has the most thickening power. We only cook the roux long enough to eliminate the flour’s raw flavor, about 2 to 5 minutes.

Blonde roux is caramel colored and has a nuttier flavor. It is cooked for about 10 minutes. We could use this type of roux to make velouté but you can also use it in any recipe that calls for a white roux.

Brown roux is the darkest. It’s cooked for as long as 30 minutes. We’ll end up with a maple-colored mixture that doesn’t have as much thickening power as the other two types, but it is deeply flavorful.
6.
Briefly explain any 3 types of vegetable cuts.
There are many kinds of cuts. Three of them are-
1) Large Dicce : The large dice is a culinary knife cut measuring 3/4 inch × 3/4 inch ×
3/4 inch. This square cut is most often used for vegetables like potatoes, and sometimes fruits such as watermelon.
2) Julienne
: The large dice is a culinary knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch. This square cut is most often used for vegetables like potatoes, and sometimes fruits such as watermelon.
3) Mince : Smaller than a fine brunoise, the mince is less precise since it is supposed to be finely cut. We most often mince garlic, or other aromatics, when we want the flavor to be distributed more throughout the dish.

Group C
1.
Grilled Fish With Hollandaise sauce
Title: Grilled Fish with Hollandaise sauce
Ingredients
For Hollandaise sauce-

125g butter

2 egg yolks
 ½ tsp tarragon vinegar
 lemon juice
 cayenne pepper
Direction

Melt 125g butter in a saucepan and skim any white solids from the surface. Keep the butter warm.

Put 2 egg yolks, ½ tsp white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.

Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about
3-5 minutes.

Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.)

Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
Ingredients

750g Desiree potatoes, cut into
1cm-thick slices

1 tablespoon olive oil

4 (about 150g each) skinless salmon fillets

2 bunches asparagus, woody ends trimmed

Hollandaise Sauce
.
Direction

Preheat a barbecue grill or large chargrill on medium. Place the potato and half the oil in a large bowl. Toss to coat. Brush both sides of the salmon with half the remaining oil. Season with salt and pepper. Brush the asparagus with the remaining oil. Cook the potato on grill for 10 minutes each side.

Meanwhile, cook salmon on grill for 4 minutes each side. Transfer to a plate. Cook asparagus on grill for 3-4 minutes or until bright green and tender crisp.

Drizzle over the sauce to serve.

2.
Spaghetti in tomato sauce (2 portions)
Ingredients

3 tablespoons extra-virgin olive oil

4 cloves garlic, very thinly sliced

Kosher salt

Pinch crushed red pepper flakes

One 28-ounce can San
Marzano plum tomatoes, crushed by hand

1 cup torn basil leaves

12 ounces spaghetti

Grated Parmesan, optional

Bring a large pot of salted water to a boil.
3.
Waldorf Salad
Direction

Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.

Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet.
Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.

Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.

Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.
Ingredients

1 tablespoons white sugar

1 teaspoon lemon juice

1/8 teaspoon salt

3 apples -- peeled, cored, and chopped

1 cup thinly sliced celery

1/2 cup chopped walnuts
 1/2 cup raisins (optional)
Direction

In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.

Stir in the apples, celery, walnuts, and raisins.
Chill until ready to serve.

4.
Cream of mushroom soup
Ingredients Direction
 3/4 cup and 1 tablespoon and 1 teaspoon sliced fresh mushrooms

1½ cups chicken broth
 ½ cup chopped onion
 1/8 teaspoon dried thyme

3 tablespoons butter

3 tablespoons allpurpose flour

¼ teaspoon salt
 ¼ tea spoon ground black pepper
 1 tablespoon cream

1 tablespoon apple cider vinegar
1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened.
Adjust seasonings to taste, and add sherry.