Q.1. Draw the kitchen organization chart of a large hotel and explain the duties and responsibilities of an Executive Chef. Kitchen organization chart Duties and Responsibilities of Executive chef Plan and direct food preparation and culinary activities Modify menus...
Q.1. What are the essential protective clothing for kitchen staff? Explain the importance of each. Essential protective clothing Toque/Headwear • Keeps the head cool and prevents the hair from falling into the food.• Cotton/cloth caps are difficult to maintain...
Q.1. (a) What are the attributes of a good chef? Attributes of a good chef 1. Organizational Skills As an executive chef, your job is about more than just cooking food. You have to lead an entire team of kitchen staff, budget for food, determine how much of each...
Q.1. Explain the following terms: (a) Roux Flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to...
Q.1. Define cooking. Explain the aims and objectives of cooking. Cooking is an art form that has been practiced since the dawn of civilization. It is the process of preparing food by combining different ingredients through various techniques such as baking, grilling,...
Q.1. Define sauces. Name the six mother sauces. Indicate ingredient for each as under: (i) Basic liquid (ii) Thickening / Emulsifying agent (iii) Flavouring ingredient Sauces are liquid or semi-liquid preparations that are used to add flavor, moisture, and visual...
Q.1. Classify and explain soups with examples. Soups are a type of dish that has been a part of human cuisine for centuries. They are usually made by combining various ingredients, such as vegetables, meat, or grains, with a liquid base, like water or broth. Soups can...