2nd Sem | Food Production | Solved Papers | 2017-18

Q.1. What is the role of sauces in continental cuisine? List three derivatives of hollandaise sauce along with ingredients.

Sauces play a vital role in continental cuisine. They not only add flavor to the dish but also enhance the visual appeal of the dish. Some of the roles of sauces in continental cuisine are:

1. Moisture: Sauces provide moisture to the dish, preventing it from becoming dry.
2. Flavor: Sauces add flavor to the dish, enhancing its taste.
3. Visual appeal: Sauces make the dish visually appealing, making it more appetizing.
4. Binding agent: Sauces can be used as a binding agent, holding the dish together.
5. Accompaniment: Sauces can be used as an accompaniment, enhancing the flavor of the dish.

Derivatives of Hollandaise Sauce

Hollandaise sauce is a classic sauce used in continental cuisine. It is a rich, buttery sauce that is made by emulsifying egg yolks, butter, and lemon juice. Some of the derivatives of hollandaise sauce are:

1. Béarnaise sauce

Béarnaise sauce is a derivative of hollandaise sauce that is made by adding shallots, tarragon, and white wine vinegar to the hollandaise sauce. The ingredients of béarnaise sauce are:

• 2 egg yolks
• 1 tablespoon water
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped shallots
• 1 tablespoon chopped tarragon
• 1/2 cup unsalted butter, melted and cooled
• Salt and freshly ground black pepper, to taste

2. Sauce Choron

Sauce Choron is a derivative of hollandaise sauce that is made by adding tomato puree to the hollandaise sauce. The ingredients of sauce Choron are:

• 2 egg yolks
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted and cooled
• Salt and freshly ground black pepper, to taste
• 1/4 cup tomato puree

3. Sauce Maltaise

Sauce Maltaise is a derivative of hollandaise sauce that is made by adding orange zest and juice to the hollandaise sauce. The ingredients of sauce Maltaise are:

• 2 egg yolks
• 1 tablespoon water
• 1 tablespoon orange juice
• 1/2 cup unsalted butter, melted and cooled
• Salt and freshly ground black pepper, to taste
• 1 teaspoon finely grated orange zest

In conclusion, sauces play a crucial role in continental cuisine, and hollandaise sauce is a classic sauce that has several derivatives, including béarnaise sauce, sauce Choron, and sauce Maltaise. Each derivative has a unique flavor and can be used in a variety of dishes.

OR Why soups are important part of a meal? Classify soups. Give example of any four international soups with their country of origin.

Soups are an important part of a meal for several reasons. Some of the reasons why soups are important are:

1. Appetite stimulant

Soups stimulate the appetite, making the meal more enjoyable.

2. Nutritious

Soups are often made with a variety of vegetables, meats, and spices, making them a nutritious addition to a meal.

3. Hydration

Soups are often water-based, providing hydration to the body.

4. Versatility

Soups can be made with a variety of ingredients and can be served hot or cold, making them a versatile addition to any meal.

Classification of Soups

Soups can be classified based on various factors such as consistency, ingredients, and preparation method. Based on the consistency, soups can be classified into:

1. Clear soups

Clear soups are made by simmering meat, vegetables, and aromatics in water or stock. The resulting soup is clear and can be seasoned with salt and pepper.

2. Thick soups

Thick soups are made by adding a thickening agent such as cream, roux, or pureed vegetables to the soup. The resulting soup is thick and creamy.

3. Broths

Broths are made by simmering meat and bones in water for a long period, resulting in a flavorful liquid that can be used as a base for soups or stews.

4. Chowders

Chowders are a type of thick soup that usually contains seafood or vegetables and potatoes. The soup is thickened with cream or milk.

International Soups

Some of the international soups are:

1. French Onion Soup (France)

French onion soup is a clear soup that is made by caramelizing onions and then simmering them in beef broth. The soup is topped with a slice of bread and melted cheese.

2. Minestrone Soup (Italy)

Minestrone soup is a thick soup that contains a variety of vegetables, pasta, and beans. The soup is seasoned with garlic, onion, and herbs.

3. Tom Yum Soup (Thailand)

Tom Yum soup is a clear soup that is made with shrimp or chicken, lemongrass, kaffir lime leaves, and chili peppers. The soup is spicy and sour and is often served with rice.

4. Miso Soup (Japan)

Miso soup is a clear soup that is made with miso paste, tofu, seaweed, and green onions. The soup is often served as a starter in Japanese cuisine.

Q.2. (a) Draw a neat labelled diagram of cuts of lamb.

(b) Give three menu examples of lamb dishes with a brief description of each.

Here are three menu examples of lamb dishes with a brief description of each:

1. Roasted Rack of Lamb

Roasted rack of lamb is a classic dish that is often served as the main course. The dish consists of a rack of lamb that is seasoned with herbs and roasted in the oven until it is golden brown on the outside and juicy on the inside. The lamb is often served with a side of roasted vegetables and a flavorful sauce such as mint sauce or red wine sauce.

2. Lamb Biryani

Lamb Biryani is a popular Indian dish that consists of tender pieces of lamb that are cooked with aromatic spices and basmati rice. The dish is often served with raita, a yogurt-based sauce that helps to cool down the heat from the spices. Lamb biryani is a flavorful and satisfying dish that is perfect for a special occasion or a family dinner.

3. Lamb Kofta

Lamb Kofta is a Middle Eastern dish that consists of ground lamb that is mixed with spices and formed into small meatballs. The meatballs are then grilled or baked until they are golden brown on the outside and juicy on the inside. The dish is often served with pita bread, hummus, and a side salad. Lamb kofta is a flavorful and protein-rich dish that is perfect for a quick and easy weeknight dinner.

Q.3. (a) Classify fish in a chart form with suitable examples.

 

(b) What are the points to be considered while purchasing fish from the market?

When purchasing fish from the market, there are several points to consider to ensure that you are buying fresh and high-quality fish. These points include:

1. Clear, bright eyes that are not sunken
2. Bright red gills
3. Scales should not be missing and should be firmly attached to the skin
4. Moist skin that feels slightly slippery
5. Shiny skin with bright natural coloring
6. A stiff tail and firm flesh
7. A fresh sea smell and no trace of ammonia

For fillets, the points to consider include:

1. Neat, trim fillets with firm flesh
2. Fillets should be firm and closely packed together, not ragged or gaping
3. White fish should have a white translucent color with no discoloration

When purchasing smoked fish, look for a glossy appearance, firm flesh, and a pleasant, smoky smell. Finally, when purchasing frozen fish, look for fish that are frozen hard with no signs of thawing, undamaged packaging, and no evidence of freezer burn. By considering these points, you can ensure that you are buying fresh, high-quality fish.

Q.4. Explain briefly (any two):

Q.6. Define cheese. Describe the process of manufacturing cheese. How cheese should be ideally stored?

Cheese is a dairy product that is made from the curdled milk of cows, goats, sheep, or other mammals. It is a versatile ingredient that is used in a wide range of dishes and is enjoyed by people all over the world.

Manufacturing Cheese

The process of making cheese involves several steps:

1. Milk is heated to a specific temperature to kill off any bacteria that may be present in the milk.
2. A starter culture of bacteria or yeast is added to the milk to initiate the fermentation process. The bacteria feed on the lactose in the milk, producing lactic acid and lowering the pH of the milk.
3. Rennet, an enzyme that is extracted from the stomachs of young cows, is added to the milk to cause it to curdle. The curds are then cut into small pieces, and the whey is drained off.
4. The curds are then salted, pressed, and shaped into the desired form. The cheese may then be aged for a period of time, during which it develops its characteristic flavor and texture.

Storing Cheese

Cheese should ideally be stored in a cool, dry place. The ideal temperature for storing cheese is between 35°F and 45°F (2°C and 7°C). Cheese should be wrapped in parchment paper or cheese paper to allow it to breathe while also protecting it from moisture.

Hard cheeses such as cheddar or parmesan can be stored for several months in the refrigerator, while softer cheeses such as brie or camembert should be consumed within a few days of purchase. Blue cheeses should be stored separately from other cheeses to prevent their strong flavor from contaminating other cheeses.

It is important to bring cheese to room temperature before serving to allow its full flavor and aroma to develop. When serving cheese, it is recommended to cut only as much as will be consumed to prevent the rest from drying out.

OR List and briefly explain the various types of creams used in culinary preparations. What are the precautions to be taken while whipping cream?

There are several types of creams used in culinary preparations, each with its own unique properties and uses:

1. Heavy cream: Also known as whipping cream, this cream has a fat content of at least 36% and is used in desserts, sauces, and soups.
2. Light cream: Also known as coffee cream, this cream has a fat content of about 20% and is used in coffee, tea, and some desserts.
3. Half-and-half: This cream is a blend of equal parts milk and cream, with a fat content of about 10% to 12%. It is commonly used in coffee and tea.
4. Sour cream: This cream is made by fermenting cream with lactic acid bacteria. It has a tangy flavor and is used in dips, dressings, and sauces.
5. Crème fraîche: This cream is similar to sour cream but has a higher fat content and a milder flavor. It is used in sauces, soups, and desserts.

Whipping Precautions

When whipping cream, it is important to take certain precautions to ensure that the cream whips properly and to prevent it from becoming over-whipped or separating:

1. Use chilled cream and equipment: The cream and the bowl and whisk should be chilled before whipping to help the cream whip faster and to prevent it from overheating.
2. Whip in small batches: It is best to whip cream in small batches to ensure that it whips evenly and to prevent it from becoming over-whipped.
3. Add sugar gradually: If sweetening the cream, it is important to add the sugar gradually while whipping to prevent the cream from becoming too sweet or over-whipped.
4. Don’t over-whip: Over-whipped cream will become grainy and separate, so it is important to stop whipping as soon as the cream forms soft peaks.
5. Store whipped cream properly: Whipped cream should be stored in the refrigerator and used within a few hours of whipping to prevent it from separating or losing its texture.

Q.7. With the help of a neat diagram, explain the structure and composition of a wheat grain. List any three bi-products of wheat.

A wheat grain is composed of three main parts: the bran, the endosperm, and the germ.

1. Bran: The bran is the outer layer of the wheat grain and is rich in fiber, vitamins, and minerals. It is removed during the milling process to create refined flour.
2. Endosperm: The endosperm is the largest part of the wheat grain and contains the majority of the grain’s carbohydrates and protein. It is the part of the grain that is used to make white flour.
3. Germ: The germ is the smallest part of the wheat grain and is the embryo of the seed. It is a concentrated source of vitamins and minerals, as well as healthy fats and proteins.

The composition of wheat grain varies depending on the type of wheat and the growing conditions, but typically consists of:

• Carbohydrates: About 70% of the wheat grain is composed of carbohydrates, primarily in the form of starch.
• Protein: Wheat is a good source of protein, with the endosperm containing about 10-15% protein and the germ containing up to 30% protein.
• Fiber: Wheat bran is a rich source of fiber, with about 14% fiber by weight.
• Vitamins and minerals: Wheat is a good source of several vitamins and minerals, including B vitamins, iron, and zinc.

By-Products of Wheat

In addition to flour, wheat can be processed into several by-products, including:

1. Bran: The bran that is removed during the milling process is often sold as a separate product and is used in breakfast cereals, bread, and other baked goods.
2. Wheat germ: Wheat germ can also be sold as a separate product and is used as a nutritional supplement or as an ingredient in baked goods and other foods.
3. Wheat starch: Wheat starch is a by-product of the gluten extraction process and is used as a thickener and stabilizer in many foods, including soups, sauces, and dressings.

OR Write a detailed note on basic Indian gravies.

Gravy is an essential component of Indian cuisine, and there are several types of gravies that are commonly used in Indian cooking. These gravies are the base for many Indian curries and are often made in large batches and stored for later use. Here are some of the most commonly used Indian gravies:

Tomato-based Gravy

Tomato-based gravies are one of the most popular types of gravies used in Indian cuisine. These gravies are made by cooking onions, garlic, and ginger until they are soft and translucent, and then adding tomatoes and spices. The mixture is then simmered until it thickens into a flavorful sauce.

Tomato-based gravies can be used as a base for a variety of dishes, including vegetable curries, paneer dishes, and chicken curries.

Onion-based Gravy

Onion-based gravies are another popular type of Indian gravy. These gravies are made by cooking onions until they are caramelized and then adding spices and other ingredients.

Onion-based gravies are often used in vegetarian dishes, such as chana masala and aloo gobi, as well as in non-vegetarian dishes such as chicken curry and lamb curry.

Cashew Nut-based Gravy

Cashew nut-based gravies are a rich and creamy type of gravy that is often used in Mughlai cuisine. These gravies are made by soaking cashews in water or milk and then blending them into a smooth paste.

The cashew nut paste is then added to a mixture of onions, garlic, and ginger that has been cooked until soft, along with spices and other ingredients. The mixture is then simmered until it thickens into a rich and creamy sauce.

Cashew nut-based gravies are often used in dishes such as butter chicken, chicken korma, and paneer makhani.

Yogurt-based Gravy

Yogurt-based gravies are a lighter type of Indian gravy that is often used in summer dishes. These gravies are made by mixing yogurt with spices and other ingredients, and then simmering the mixture until it thickens.

Yogurt-based gravies are often used in dishes such as raita, kadhi, and dahi bhindi.

Coconut-based Gravy

Coconut-based gravies are a popular type of gravy in South Indian cuisine. These gravies are made by grinding fresh coconut with spices and other ingredients, and then adding the mixture to a cooked onion and tomato base.

Coconut-based gravies are often used in dishes such as fish curry, prawn curry, and vegetable stew.

In conclusion, these basic Indian gravies are the building blocks of many Indian curries, and by mastering the art of making these gravies, you can create a wide variety of delicious and authentic Indian dishes.

Q.8. List the factors to be considered while preparing a layout of a kitchen for a large hotel. Draw the basic layout of receiving area of a hotel.

The layout of a kitchen is an important aspect to consider when designing a large hotel kitchen. Here are some of the key factors that need to be considered while preparing a layout of a kitchen for a large hotel:

Space

The first factor to consider when designing a kitchen layout is the amount of space available. The kitchen should be large enough to accommodate all the equipment and staff needed to prepare meals for the hotel guests.

Workflow

The kitchen layout should be designed to optimize the workflow of the kitchen staff. The layout should ensure that the kitchen is easy to navigate and that the staff can move efficiently from one area to another. This can be achieved by dividing the kitchen into zones, such as the prep area, cooking area, and plating area.

Equipment

The kitchen layout should be designed to accommodate all the necessary equipment for preparing meals, such as ovens, grills, fryers, and refrigerators. The equipment should be arranged in a way that makes it easy for the staff to access and use.

Safety

Safety is a critical factor to consider when designing a kitchen layout. The layout should ensure that there is enough space between the equipment and the staff to prevent accidents. The kitchen should also be equipped with fire suppression systems and exhaust hoods to prevent fires and remove smoke and odors.

Hygiene

Hygiene is another important factor to consider when designing a kitchen layout. The layout should be designed to ensure that the kitchen is easy to clean and maintain. This can be achieved by using materials that are easy to clean and by ensuring that the kitchen has proper drainage and ventilation systems.

Energy Efficiency

Energy efficiency is becoming an increasingly important factor to consider when designing a kitchen layout. The layout should be designed to minimize energy consumption and reduce the carbon footprint of the hotel. This can be achieved by using energy-efficient equipment and lighting, as well as by optimizing the kitchen workflow to reduce energy waste.

In conclusion, when designing a layout of a kitchen for a large hotel, it is important to consider all of these factors to ensure that the kitchen is efficient, safe, and hygienic, and that it can accommodate the needs of the hotel guests and staff.

OR With the help of a flow chart, explain the process of bread making. Name any three products prepared from laminated pastries.

Here’s a detailed explanation of the bread making process depicted in the flowchart:

1. Measure and Combine Ingredients: The first step in bread making is to measure and combine the ingredients, which typically include flour, yeast, salt, sugar, and water. These ingredients are combined in a mixing bowl and stirred until they form a dough.
2. Knead the Dough: The dough is then turned out onto a floured surface and kneaded by hand or with a stand mixer. Kneading helps to develop the gluten in the flour, which gives the bread its structure and texture.
3. First Rise: The dough is then placed in a clean bowl and covered with a damp towel or plastic wrap. The dough is left to rise in a warm place until it has doubled in size. This can take anywhere from 30 minutes to a few hours, depending on the temperature and humidity.
4. Deflate and Shape the Dough: Once the dough has risen, it is punched down to release the gas that has built up during the first rise. The dough is then shaped into loaves or rolls and placed in a greased baking pan or on a baking sheet.
5. Second Rise: The shaped dough is then covered with a damp towel or plastic wrap and left to rise again until it has doubled in size. This typically takes 30 minutes to an hour.
6. Bake the Bread: Once the dough has risen for the second time, it is ready to be baked. The bread is placed in a preheated oven and baked until it is golden brown and sounds hollow when tapped on the bottom. The baking time varies depending on the type of bread and the size of the loaf.
7. Cool the Bread: Once the bread is baked, it is removed from the oven and allowed to cool on a wire rack. This allows the bread to set and prevents it from becoming soggy.

Products Prepared from Laminated Pastries

Laminated pastries are a type of pastry that is made by folding layers of butter or other fats into the dough. This creates a flaky and layered texture that is commonly used in many different types of pastries. Here are three products that are commonly prepared from laminated pastries:

1. Croissants: Croissants are a classic French pastry that is made from laminated dough. The dough is rolled out and folded with butter to create a flaky and buttery texture. Croissants are often served for breakfast or as a snack.
2. Danish pastries: Danish pastries are another type of laminated pastry that is made from a sweetened dough. The dough is rolled out and folded with butter, and then filled with fruit, cream cheese, or other fillings. Danish pastries are often served for breakfast or as a dessert.
3. Puff pastry: Puff pastry is a versatile laminated pastry that is used in both sweet and savory dishes. The dough is rolled out and folded with butter to create many layers, which puff up when baked. Puff pastry is often used to make appetizers, such as cheese straws, as well as main dishes, such as pot pies and beef Wellington.

Q.9. Explain the following in two or three lines (any ten):

(a) Offals (b) Minestrone (c) Gluten (d) Suet (e) Docking (f) Casein (g) Pesto (h) Zymase (i) Collagen (j) Canard (k) Charmagaz (l) Chantilly

(a) Offals: Refers to the internal organs and entrails of animals that are used for food, such as the liver, kidneys, and heart. They are often used in traditional dishes and are a good source of protein.

(b) Minestrone: A thick Italian soup made with vegetables, pasta, and sometimes meat. It is a hearty and nutritious dish that is often served as a main course.

(c) Gluten: A protein found in wheat, barley, and rye that gives bread its elasticity and chewiness. It is a common allergen and is often avoided by those with gluten intolerance or celiac disease.

(d) Suet: The hard white fat found around the kidneys and loins of beef and sheep. It is often used in traditional British dishes, such as Christmas pudding and suet crust pastry.

(e) Docking: The process of using a fork or other tool to prick holes in pastry or dough before baking. This allows steam to escape and prevents the pastry from puffing up too much.

(f) Casein: A protein found in milk that is used to make cheese and other dairy products. It is also used as a supplement in some bodybuilding and weight loss products.

(g) Pesto: An Italian sauce made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. It is often used as a topping for pasta or as a spread on bread.

(h) Zymase: An enzyme that is used in the fermentation of alcohol. It is found in yeast and helps to convert sugar into alcohol and carbon dioxide.

(i) Collagen: A protein found in connective tissue, bones, and skin that is often used in the production of gelatin and other food products. It is also a popular supplement in the health and wellness industry.

(j) Canard: The French word for duck, which is a popular ingredient in French cuisine. Duck is often used in dishes such as confit, cassoulet, and magret de canard.

(k) Charmagaz: A mixture of four seeds – melon, pumpkin, cucumber, and watermelon – that is commonly used in Indian cooking. It is often roasted and used as a topping for sweets and desserts.

(l) Chantilly: A whipped cream that is flavored with vanilla and sweetened with sugar. It is often used as a topping for desserts and is a key ingredient in dishes such as strawberry shortcake and trifle.

Q.10. A Match the following:

(i) Marzipan (a) Oranges
(ii) Zest (b) Pigment
(iii) Myoglobin (c) Pork
(iv) Bacon (d) Shortening
(v) Margarine (e) Almonds

(i) Marzipan	(e) Almonds
(ii) Zest	(a) Oranges
(iii) Myoglobin	(b) Pigment
(iv) Bacon	(c) Pork
(v) Margarine	(d) Shortening

B State True or False:

(i) Rizala gravy is from Rajasthan.
(ii) Gouda is a hard cheese.
(iii) Profit rolls are prepared from choux paste.
(iv) Jaconde sponge is almond based decorative sponge.
(v) Double cream contains 60% butter fat.

(i) Rizala gravy is from Rajasthan. False
(ii) Gouda is a hard cheese. True
(iii) Profit rolls are prepared from choux paste. True
(iv) Jaconde sponge is almond based decorative sponge. True
(v) Double cream contains 60% butter fat. False