1. Name any 2 cuts of fish.

● Steaks: Cross-sections of larger fish, often containing bone.

● Fillets: Boneless sides of the fish, cut lengthwise along the backbone.
● Other cuts: Goujons (strips), Paupiettes (rolled fillets), Darne (thick steak), Tronçon
(steak from a round fish), etc.

2. What are cephalopods?

Cephalopods are a class of marine molluscs characterized by a prominent head and a set of
arms or tentacles. Examples include:

● Squid: Elongated body, ten arms, and an internal shell (pen).

● Octopus: Bulbous body, eight arms, and no internal shell.
● Cuttlefish: Flattened body, ten arms, and an internal shell (cuttlebone).

3. Name any 2 sources of food contamination.

● Biological: Bacteria (e.g., Salmonella, E. coli), viruses (e.g., Norovirus), parasites

(e.g., tapeworms).
● Chemical: Pesticides, heavy metals, cleaning agents.
● Physical: Hair, glass, metal fragments.

4. Expand FSSAI.

FSSAI stands for Food Safety and Standards Authority of India.

5. Expand HACCP.

HACCP stands for Hazard Analysis and Critical Control Points.

6. What are food-borne diseases?

Food-borne diseases are illnesses caused by consuming contaminated food or beverages.

7. Name any two methods of cooking.

● Dry-heat cooking: Roasting, baking, grilling, frying.

● Moist-heat cooking: Boiling, steaming, poaching, braising.

8. Define Sanitation.

Sanitation refers to the process of maintaining hygienic conditions through practices like
cleanliness, waste disposal, and proper handling of food and water to prevent disease and
promote health.

9. Difference between flat fish & round fish.

● Flat fish: Have both eyes on one side of their flattened body (e.g., flounder, sole,
halibut).
● Round fish: Have eyes on either side of their rounded body (e.g., cod, salmon,
tuna).

10. List any two characteristics of Nouvelle cuisine.

 ● Emphasis on fresh, high-quality ingredients.
● Lighter sauces and preparations.
● Artistic presentation and smaller portions.

11. What are thickening agents?

Thickening agents are substances used to increase the viscosity of liquids, making them
thicker. Examples include:

● Starches: Cornstarch, arrowroot, flour.

● Gums: Xanthan gum, guar gum.
● Reduction: Simmering a liquid to evaporate water and concentrate flavors.

12. Write any 2 derivatives of mayonnaise.

● Tartar sauce: Mayonnaise with chopped pickles, capers, and herbs.

● Aioli: Mayonnaise with garlic.

13. Give any 2 examples of roux-based sauce.

A roux is a cooked mixture of equal parts fat (butter, oil) and flour, used as a base for
sauces.

● Béchamel sauce: A white sauce made with milk thickened with a white roux.
● Velouté sauce: A sauce made with a light stock (chicken, fish, or vegetable)
thickened with a blond roux.

14. Rewrite any two cuts of vegetables.

● Dice: Small, uniform cubes.

● Julienne: Thin, matchstick-like cuts.
● Other cuts: Brunoise (very small dice), Batonnet (small sticks), Chiffonade (finely
shredded leafy greens), Mince (very finely chopped).

15. Parts of a salad.

A basic salad typically consists of:

● Base: Usually leafy greens like lettuce, spinach, or mixed greens.

● Body: The main ingredients, such as vegetables, fruits, proteins (meat, cheese,
eggs), or grains.
● Dressing: A liquid or semi-liquid mixture used to flavor and moisten the salad.
● Garnish: Optional additions for visual appeal and added flavor, such as nuts, seeds,
herbs, or croutons.

16. Define stock.

Stock is a flavorful liquid made by simmering bones (meat, poultry, or fish), vegetables, and
aromatics in water. It serves as a base for soups, sauces, and other dishes.

17. Give any two examples of basic tools used in the kitchen.

● Knives: Chef's knife, paring knife, serrated knife.

● Cutting boards: Used for chopping and slicing.
● Pots and pans: For cooking on the stovetop.
● Mixing bowls: For combining ingredients.
18. Differentiate between saturated & unsaturated fats.

● Saturated fats: Typically solid at room temperature, found primarily in animal

products (e.g., butter, red meat). Excessive consumption can raise cholesterol levels.
● Unsaturated fats: Typically liquid at room temperature, found in plant-based sources
(e.g., olive oil, avocados, nuts). Considered healthier fats.

19. Any 2 examples of animal-based fats.

● Butter: Made from milk.

● Lard: Rendered pork fat.

20. Soft cheese examples.

● Brie: Soft, creamy cheese with a bloomy rind.

● Camembert: Similar to Brie, but with a slightly stronger flavor.
● Feta: Crumbly, salty cheese often made from sheep's milk.

21. Raising agents

Raising agents are substances that cause baked goods to expand and
become lighter by releasing gas:

Baking powder
A dry chemical leavening agent that contains a weak acid and carbonate
or bicarbonate. A buffer like cornflour is added to prevent the acid and
base from reacting too early.

Baking soda
A chemical leavening agent that reacts with an acid to produce carbon
dioxide gas, which causes baked goods to expand and become fluffy.

Yeast
A microorganism that reproduces quickly when added to flour and given
the right temperature and moisture. The yeast ferments the sugars in
the dough, releasing carbon dioxide as a byproduct.
 Cream of tartar
An acid that is often combined with baking soda to increase its leavening
ability.

Mechanical raising agents

Trap air in a mixture, which then expands during cooking and causes the
mixture to rise.

22. Methods of heat transfer.

● Conduction: Heat transfer through direct contact (e.g., a pan on a stovetop).

● Convection: Heat transfer through the movement of fluids (liquids or gases) (e.g.,
boiling water, hot air in an oven).
● Radiation: Heat transfer through electromagnetic waves (e.g., grilling over coals,
using a microwave).

23. What are bulbs & tubers?

● Bulbs: Underground storage organs with layers of fleshy leaves (e.g., onions, garlic).
● Tubers: Enlarged underground stems that store nutrients (e.g., potatoes, sweet
potatoes).

24. Leafy vegetables example.

● Spinach
● Lettuce
● Kale

25. Types of roux.

● White roux: Cooked for a short time, pale in color.

● Blond roux: Cooked slightly longer, light golden in color.
● Brown roux: Cooked for a longer time, deeper brown color, with a nutty flavor.

26. Kitchen Ergonomics - define.

Kitchen ergonomics is the practice of designing and arranging a kitchen to optimize

efficiency, safety, and comfort for the user, minimizing strain and fatigue.

27. Kitchen triangle & Work triangle & Kitchen Ergonomics are related in what way?

The kitchen triangle (the imaginary lines connecting the sink, stove, and refrigerator) is a key
concept in kitchen ergonomics. Ergonomics principles dictate the optimal distances and
placement of these work centers to minimize steps and movement. Good ergonomics
supports an efficient work triangle.

28. In what way kitchen hygiene plays an important role in food preparation.

Kitchen hygiene is crucial for preventing foodborne illnesses. It involves practices like:

● Proper handwashing.
● Cleaning and sanitizing surfaces and equipment.
● Storing food correctly.
● Cooking food to safe temperatures.
29. Which colored chopping board is used for cutting vegetables?

Generally, a green chopping board is recommended for cutting vegetables. This color-
coding system helps prevent cross-contamination between different food types.

30. Which color chopping board is used for cutting poultry items?

A yellow chopping board is typically used for raw poultry.

31. Difference between macro- and micro-nutrients.

● Macronutrients: Nutrients needed in large amounts by the body. They provide

energy (calories). Examples: carbohydrates, proteins, and fats.
● Micronutrients: Nutrients needed in smaller amounts. They don't provide energy but
are essential for various bodily functions. Examples: vitamins and minerals.

32. Name any two sources of protein.

● Meat (beef, chicken, fish)

● Eggs
● Dairy products (milk, cheese, yogurt)
● Legumes (beans, lentils)
● Nuts and seeds

SECTION B

1. Classify the different types of sauces.

Sauces can be classified in several ways:

● Mother sauces (leading sauces): These are the foundation for many other sauces.
The classic five are:
○ Béchamel (milk-based, thickened with white roux)
○ Velouté (stock-based, thickened with blond roux)
○ Espagnole (brown stock-based, thickened with brown roux)
○ Hollandaise (emulsified sauce of butter, egg yolks, and lemon juice)
○ Tomato sauce (tomato-based)
● Small sauces (derivative sauces): Made by adding ingredients to mother sauces.
● Other classifications: Based on their use (e.g., dessert sauces, salad dressings),
their base (e.g., butter sauces, cream sauces), or their preparation method.

2. List the types of sauces.

This is very broad. It's better to focus on the mother sauces and some examples of small
sauces derived from them. See the answer to question 1 for details.

3. List the different types of hazards.

(This refers to food safety hazards)

● Biological: Bacteria, viruses, parasites, fungi.

● Chemical: Pesticides, cleaning agents, heavy metals, toxins.
● Physical: Hair, glass, metal fragments, bone fragments.

4. Define stocks & glaze (glace) and what are its uses.
 ● Stock: A flavorful liquid made by simmering bones, vegetables, and aromatics in
water. Used as a base for soups, sauces, and other dishes.
● Glaze (Glace): A highly concentrated stock that has been reduced to a thick, syrupy
consistency. Used to add intense flavor and richness to sauces and dishes.

5. What will be the effect of heat on macro-nutrients?

● Carbohydrates: Heat can cause caramelization (browning of sugars) and

gelatinization (starch absorbing water and thickening). Excessive heat can lead to
burning or charring.
● Proteins: Heat causes denaturation (unfolding of protein molecules), which leads to
changes in texture (e.g., meat becoming firm). Excessive heat can cause proteins to
become tough and dry.
● Fats: Heat can cause fats to melt and can also lead to oxidation and the
● development of off-flavors (rancidity) at high temperatures.

6. Write a note on HACCP.

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to
food safety from biological, chemical, and physical hazards in production processes 1 that
can cause the finished product to be unsafe and designs measurements to reduce these
risks to a safe level. 2

1. www.drinkripples.com

www.drinkripples.com

2. www.canr.msu.edu

www.canr.msu.edu

7. Points to be considered while making stock.

● Use fresh, high-quality ingredients.

● Use cold water to start the stock.
● Simmer gently; do not boil vigorously.
● Skim off any scum that rises to the surface.
● Simmer for the appropriate amount of time (different for different types of stock).
● Strain the stock carefully.
● Cool the stock quickly and store it properly.

8. Explain the different cuts of fish.

(This is similar to question 1 from the first set of questions)

● Steaks
● Fillets
● Goujons
● Paupiettes
● Darne
● Tronçon

9. Differentiate between Food Poisoning and Food Infection.

 ● Food poisoning (food intoxication): Caused by consuming food containing toxins
produced by bacteria or other microorganisms. Symptoms usually appear quickly.
● Food infection: Caused by consuming food contaminated with live bacteria or other
microorganisms that then multiply in the body. Symptoms may take longer to
develop.

10. List the different parts of a salad in detail.

(This is similar to question 15 from the second set of questions)

● Base: The foundation, usually leafy greens.

● Body: The main ingredients (vegetables, fruits, proteins, grains).
● Dressing: The liquid or semi-liquid used for flavor and moisture.
● Garnish: Optional additions for visual appeal and flavor.

11. What is the importance of dressing in salad?

Dressings play several important roles in salads:

● Flavor: They add flavor and enhance the taste of the other ingredients.
● Moisture: They moisten the salad, making it more palatable.
● Binding: They can help bind the ingredients together.
● Enhancing appearance: They can add visual appeal to the salad.
● Nutritional value: Some dressings, like vinaigrettes made with olive oil, contribute
healthy fats.

12. Classify vegetables on the basis of their formation.

Vegetables can be classified based on the plant part they come from:

● Roots: Carrots, beets, radishes.

● Tubers: Potatoes, sweet potatoes.
● Bulbs: Onions, garlic.
● Stems: Celery, asparagus.
● Leaves: Spinach, lettuce, kale.
● Flowers: Broccoli, cauliflower.
● Fruits (botanically): Tomatoes, peppers, cucumbers, squash.
● Seeds: Peas, beans, corn.

13. List the uses of sweetening and flavoring agents.

● Sweetening agents: Used to add sweetness to food and beverages. Examples:

sugar, honey, artificial sweeteners.
● Flavoring agents: Used to enhance or modify the flavor of food. Examples: herbs,
spices, extracts, essential oils.

14. Categorize salads.

Salads can be categorized in several ways:

 ● Simple salads: Made with one main ingredient (e.g., a green salad).
● Compound salads: Made with a combination of ingredients.
● Bound salads: Ingredients are bound together with a dressing (e.g., potato salad,
chicken salad).
● Unbound salads: Ingredients are not bound together (e.g., a tossed salad).
● Main course salads: Substantial salads that can serve as a meal.

15. Rewrite the importance of kitchen uniforms.

Kitchen uniforms are important for:

● Hygiene: They help prevent contamination of food.

● Safety: They protect against burns, cuts, and spills.
● Professionalism: They create a professional image.
● Identification: They make it easy to identify kitchen staff.

16. Factors responsible for the growth of microorganisms.

Microorganisms need certain conditions to grow:

● Food: A source of nutrients.

● Moisture: Water is essential for microbial growth.
● Temperature: Microorganisms have optimal growth temperatures.
● pH: Most microorganisms prefer a neutral or slightly acidic pH.
● Oxygen: Some microorganisms require oxygen (aerobic), while others do not
(anaerobic).
● Time: Microorganisms need time to multiply.

17. Briefly explain food commodities storage.

Proper food storage is essential for maintaining quality and preventing spoilage. Key
principles include:

● FIFO (First In, First Out): Using older stock before newer stock.
● Temperature control: Storing food at appropriate temperatures (refrigeration,
freezing, dry storage).
● Proper containers: Using airtight containers to prevent contamination and moisture
loss.
● Separation: Separating raw and cooked foods to prevent cross-contamination.
● Cleanliness: Maintaining clean storage areas.

18. Summarize a short note on French cuisine.

French cuisine is known for its:

● Emphasis on fresh, high-quality ingredients.

● Use of classic techniques and preparations.
● Sophisticated sauces and flavor combinations.
● Regional diversity.
● Focus on presentation.

19. Define consommé and classify it on the basis of preparation.

Consommé is a clear, clarified broth made by simmering stock with a "raft" of egg whites,
ground meat, and vegetables, which traps impurities. Classifications based on preparation
include:

● Chicken consommé
● Beef consommé
● Game consommé

20. Compare Nouvelle cuisine with French cuisine.

● Nouvelle cuisine: Emphasized lighter sauces, fresh ingredients, artistic

presentation, and smaller portions.
● Classic French cuisine: Relied on richer sauces, more elaborate preparations, and
larger portions. Nouvelle cuisine was a reaction against the perceived heaviness of
classic French cuisine.

21. Discuss the points one should keep in mind while working in the kitchen.

● Hygiene: Maintain personal hygiene and keep the work area clean.
● Safety: Follow safety procedures to prevent accidents.
● Organization: Work efficiently and keep the work area organized.
● Time management: Manage time effectively to complete tasks on time.
● Teamwork: Work collaboratively with other kitchen staff.
● Clean as you go: Clean up spills and messes immediately.