- What is DHUNAR?
Dhunar is a traditional technique used in Indian cuisine to infuse flavors into ingredients. It involves heating spices, herbs, and aromatics in ghee or oil until their essence is released. The infused oil or ghee is then used as a base for various dishes, adding depth and complexity to the flavors. - What are Marinations used for kebabs?
Marinations are mixtures of ingredients, such as yogurt, spices, herbs, and citrus juices, used to tenderize and flavor kebabs. They help to break down the tough muscle fibers of the meat, making it more tender and juicy. Additionally, marinations add a variety of flavors, ranging from tangy to spicy, to the kebabs. - Define Inventory control.
Inventory control refers to the management of a business’s stock of goods. It involves ensuring that there is an adequate supply of ingredients and supplies to meet production needs while minimizing waste and costs. Effective inventory control helps to maintain smooth operations and avoid stockouts or overstocking. - Name few tenderizing, souring, colouring agents used in Indian cooking.
- Tenderizing agents: Yogurt, papaya, pineapple, and ginger are commonly used to tenderize meat.
- Souring agents: Tamarind, lemon, and yogurt are used to add a tangy flavor to dishes.
- Coloring agents: Saffron, turmeric, and beetroot are used to impart color to food.
- Name few Varities about fish used in Bengali Cuisine of fish of seven Sisters.
- Hilsa (Ilish): This is the most prized fish in Bengali cuisine and is known for its delicate flavor and slightly sweet taste.
- Rohu: A large, freshwater fish with a mild flavor.
- Katla: Another popular freshwater fish with a slightly sweet and slightly oily taste.
- Magur (Catfish): A freshwater fish with a firm texture and slightly sweet flavor.
- Chingri (Shrimp): A popular seafood ingredient used in various Bengali dishes.
- Write important points in storage of meat for recycling.
- Proper cleaning: Remove any dirt or debris from the meat and store it in clean containers.
- Temperature control: Store meat at refrigerator temperatures (40°F or below) to prevent bacterial growth.
- Packaging: Use airtight containers or wrap meat tightly to prevent drying and contamination.
- Labeling: Label the meat with the date of purchase or preparation to track its freshness.
- Separate storage: Store raw meat separately from cooked food to prevent cross-contamination.
- Describe Dhanshaak.
Dhanshaak is a traditional Punjabi dish made with lentils, vegetables, and spices. It has a thick, hearty texture and a rich, flavorful broth. The dish is typically vegetarian and is often served with roti or naan. - What is khoya. Name types of Khoya.
Khoya is a concentrated milk product that is used in many Indian sweets and desserts. It is made by simmering milk until most of the water has evaporated, leaving behind a thick, creamy mass.
- Mawa: A type of khoya that is made from whole milk and has a slightly sweet taste.
- Chhena: A type of khoya that is made from skimmed milk and is used in many Bengali sweets.
- Explain the term Volume forecasting.
Volume forecasting refers to the process of predicting the amount of food that will be needed in a given period. It is an important tool for food service businesses to ensure that they have enough supplies on hand to meet demand while minimizing waste. - Explain about Rechauffe cooking!
Rechauffe cooking is the process of reheating leftover food. It is a way to reduce food waste and save money. When reheating food, it is important to ensure that it is heated to a temperature of 165°F or higher to kill any harmful bacteria. - Name few Snacks of Gujarat / Rajasthan
- Dhokla: A steamed snack made from gram flour and yogurt.
- Khandvi: A rolled snack made from gram flour and yogurt.
- Khaman: A steamed snack made from gram flour and yogurt.
- Jalebi: A deep-fried sweet made from batter.
- Gulab Jamun: A deep-fried sweet made from milk solids and sugar.
- Explain about Micro Cuisines.
Micro cuisines are regional variations of a larger cuisine. They are characterized by the use of local ingredients, cooking techniques, and flavors. Micro cuisines can be found within countries, states, or even smaller regions. - What is the difference between Kacchi Biryani and Pakki Biryani?
- Kacchi Biryani: This type of biryani is made by layering uncooked rice with marinated meat and spices. The rice and meat are then cooked together in a sealed pot.
- Pakki Biryani: This type of biryani is made by cooking the rice separately and then adding it to the marinated meat and spices. The rice and meat are then mixed together and heated.
- What do you understand by the term cooking?
Cooking is the process of preparing food by applying heat to it. This can be done in various ways, such as boiling, frying, baking, grilling, and steaming. Cooking can change the texture, flavor, and appearance of food. - Differentiate between Naan and Kulcha.
- Naan: A leavened bread made from flour, water, yogurt, and yeast. It is typically cooked in a tandoor and is often served with Indian curries.
- Kulcha: A leavened bread made from flour, water, and yeast. It is often stuffed with ingredients such as potatoes, onions, or cheese.
- Differentiate between Puttle and Patdeo in Goan cuisine.
- Puttle: A type of fish curry made with coconut milk, spices, and tamarind.
- Patdeo: A type of meat curry made with coconut milk, spices, and tamarind.
- Differentiate between Dalcha and Haleem.
- Dalcha: A lentil stew made with vegetables and spices.
- Haleem: A thick, porridge-like dish made with lentils, meat, and wheat.
- Describe food of the Brahmins of Tamil Nadu.
Brahmin cuisine in Tamil Nadu is characterized by its vegetarian focus and emphasis on purity. Common ingredients include rice, lentils, vegetables, and spices. Some popular dishes include sambhar, rasam, idli, dosa, and pongal. - What do you understand by the term Volume cooking?
Volume cooking is the process of preparing large quantities of food at once. It is often used in restaurants, catering businesses, and other food service establishments. Volume cooking can help to reduce costs and ensure that there is enough food to meet demand. - Write 5 cooking techniques used in Kerala cuisine.
- Steaming: A popular method of cooking fish and vegetables.
- Stir-frying: A quick and healthy way to cook vegetables and meat.
- Coconut milk-based curries: A common type of curry in Kerala cuisine.
- Chettinad-style cooking: A spicy style of cooking that uses a variety of spices and chili peppers.
- Ayurvedic cooking: A style of cooking that emphasizes the use of herbs and spices to promote health and wellness.
- Explain the terms Chai / Conch Prean ladka / Bhuna.
- Chai: A Hindi word for tea.
- Conch Prean ladka: A type of seafood curry made with conch meat and spices.
- Bhuna: A Hindi word for stir-frying.
- What is a standard recipe?
A standard recipe is a detailed set of instructions for preparing a particular dish. It includes the ingredients, quantities, and cooking methods. Standard recipes are used to ensure consistency and quality in food production. - Name 5 tandoor kababs.
- Chicken Tikka: Marinated chicken cubes cooked in a tandoor.
- Lamb Seekh Kebabs: Ground lamb mixed with spices and cooked on a skewer in a tandoor.
- Paneer Tikka: Marinated paneer cubes cooked in a tandoor.
- Tandoori Chicken: A whole chicken marinated in yogurt and spices and cooked in a tandoor.
- Fish Tikka: Marinated fish fillets cooked in a tandoor.
- Explain Kulchal Sheermal / Nann/Roti / Paratha / Thepla.
- Kulcha: A leavened bread made from flour, water, and yeast. It is often stuffed with ingredients such as potatoes, onions, or cheese.
- Sheermal: A sweet bread made from flour, milk, saffron, and cardamom.
- Naan: A leavened bread made from flour, water, yogurt, and yeast. It is typically cooked in a tandoor and is often served with Indian curries.
- Roti: A unleavened bread made from flour, water, and salt. It is typically cooked on a tawa.
- Paratha: A leavened bread made from flour, water, and ghee. It is typically cooked on a tawa