The Academy of Culinary and Hospitality Management-ACHM

Class Note for

Food & Beverage Production Level -3

1. Stock cooking method
a. Simmering
b. Boiling
c. Stewing
d. Poaching
2. Puff pastry leaving is
a. Baking soda
b. Baking powder
c. Yeast
d. Butter
3. Seasoning means
a. To taste salt & pepper
b. To add sugar
c. To add salt
d. None of them
4. Main ingredients of soup
a. Cream
b. Stock
c. Meat
d. Chicken
5. Timing of fish stock
a. 50 min
b. 20 min
c. 30 min
d. 10 min
6. Salad is ------
a. Cold dish
b. Hot dish
c. Warm dish
d. None of them
7. Base of salad
a. Lettuce
b. Cucumber
c. Dressing
d. Tomato
8. Which one is meat
a. Mutton
b. Chicken
c. Duck
 d. Game
9. Who is top responsible of kitchen
a. Executive chef
b. Sous chef
c. Station chef
d. Commis
10. Which one is fresh egg
a. Smooth
b. Rough
c. None of them
11. What are the primary steps in making filo pastry
a. Butter
b. Flour
c. Vegetable oil
d. None of them
12. What is dough in the base of the tart
a. Puff pastry
b. Short crust pastry
c. Choux pastry
d. Filo pastry
13. What does it takes to shape butter biscuit
a. Cookies cutter
b. Rolling pin
c. Roller cutter
d. Pizza cutter
14. What kind of spices are used in Thai curry cooking
a. Turmeric
b. Paprika
c. Chili powder
d. Mixed masala
15. Where is the origin of the Muffin
a. France
b. Italy
c. Indian
d. Bangladeshi

Short question
19. What is stock
Stock is a liquid which comes from meat or meat bones, chicken or chicken bones, fish or
vegetables with the help of aromatic vegetable & bouquet garni had been cooked to extract the
flavor.
20. Process of hand washing
1. Wash the hand under the running water
2. Apply approved liquid soap
3. Scram hands at least 20 seconds
4. Wash the hands under the water
5. Dry hands with tissue or drier
6. sanitize
21. What is salad
Salad is raw fruit or cooked food serves with dressing & chilled.
22. Main dressing of salad
1. Vinaigrette
2. Mayonnaise
3. Sour cream yogurt
23. Part of salad
Base, body, dressing, garnish
24. 5 basic sauce
1. Béchamel sauce
2. Brown sauce / espagnole
3. Veloute
4. Tomato sauce
5. Hollandaise sauce
25. Name three knives which we used in kitchen
French/ chef knife
Boning knife
Butcher knife
26. What personal protective equipment we used in kitchen
Apron, chef coat, hand gloves, hair net, musk, protective shoe.
27. 5 basic cutting method
1. Brunoise
2. Julienne
3. Macedoine
4. Paysanne
5. Mire[poix
28. Ten cooking method
1. Boiling
2. Steaming
3. Baking
4. Stewing
5. Braising
6. Roasting
7. Grilling
8. Frying
9. Simmering
10. Poaching
 29. Thickening agents
Roux, corn flour, potato flour, egg yolk, rice flour
30. What is roux
Roux is a principal of thickening agent. Equal combination of butter & flour
31. What is cross contamination
Bacteria cannot move by themselves. It contaminated food by transferring one food to another
food by someone or some else.
32. Why we clean chopping board
Ans: To prevent cross contamination.
33. Why hygiene is important in cooking area
Unhealthy kitchen is dangerous for us. We do not want our customer become sick after
consuming our food. That’s way we need to maintain hygiene.
34. Write three fruit vegetable
Cucumber, tomato, egg plants

35. Write top tips for effective teamwork.

● Make teamwork a priority and reward team mates.
● Clarify roles, responsibilities and accountabilities.
● Set clear goals.
● Communicate with each other.
● Make decisions together.
● Build trust and get to know each other better
36. What are the ways in records might be kept by at workplace?

Ans: Manual, handwritten record, computer records

36. What are the workplace documents?

Ans: Email, memos, letters, SOP (standard operating procedure), KOT (kitchen order ticket)

37. What is workplace context?

Ans: workplace context is which place work is done

38. Who are the team members?

Ans: Coach/Members

Supervisor/ Manager

Peers/ Colleagues

Other Members/ Employee representative of the organization.

*** Develop Entrepreneurship Skills

39. Give definition of Entrepreneurship
Ans: Entrepreneurship is a process of developing, organizing & running a new business to
generate profit while taking financial risk.
40. Key to successful Entrepreneurship
 Get educated.
 Know your market.
 Have a financial plan.
 Communicated well.
 Focus on sale.
 Stay flexible.
 Manage stress.
41. Characteristic of Entrepreneurship
 Leadership
 Vision
 Discipline
 Curiosity
 Creativity
 Adaptability
 Ability to manage risk.
42. SWOT=?
S= Strength.
W= Weakness
O= Opportunity
T= Treat.
43. Function of Entrepreneurship…
 Innovation & creativity
 Risk taking
 Achievement & organization & management
 Catalyst of economic development.
 Overcoming resistance to change & research.
44. What is small business?
Ans: small business is limited number of employee, typically fever than 500 & operating
independently of large company.

Work in a Tourism & Hospitality Industry.

45. What is hospitality and tourism?
● Hospitality is the relationship between a guest and a host.
● Tourism is part of hospitality, offering services for people travelling for either pleasure or
business

46. . What services does chef provide?

● Studying recipes
● Meal planning
● Grocery shopping
● Pantry management
● Food preparation
● Cooking
● Cleanup
47. How do you provide excellent guest services?
● Say ‘Thank You’
● Know your product and service
● Ask for feedback
48. Write the names of 2 types of tourism.
● Foreign Tourist ● Domestic Tourist
49. What are the different levels of chef?
● Head Chef (Chef De Cuisine)
● Deputy Chef (Sous Chef)
● Station Chef (Chef De Party)
● Junior Chef (Commis Chef)

50. What is the food industry sector in Bangladesh?

Ans: Food industry in Bangladesh can be broadly classified into four segments: Primary
Agriculture, food processing, packaging & retail.

51. How many food industries in Bangladesh?

Ans: Bangladeshis home to approximately 246 medium and large-sized food processing companies,
providing employment to 8% of the overall manufacturing workshop.

Chef who work fish items-------Poissionnier

Chef who work vegetables items------- entremetier

Chef who work all sauces items------- saucier

Chef who work baked food------- pastry chef.

Chef who work cold food, appetizer, salad-------------- grade manger

Chef who work fried items------- fruitier.

Lady Chef who work baking------- bake star

**** Follow food safety, hygiene & HACCP Management.

52. What is food safety?

Ans: Food safety is all the step of storing serving food at the right temperature from the time food is
prepared right time to customer.

53. What is HACCP? Principal of HACCP

ANS: HACCP= Hazard Analysis Critical Control Point.

Food safety management system to ensure food is safe to customers.

 54. Principal of HACCP they are –
a. Hazard analysis
b. Identified critical control point
c. Establishment of critical limits
d. Monitoring procedure
e. Corrective action
f. Record keeping
g. Verification procedure
What is hygiene? What are the synonyms of hygiene?
● Hygiene is the practice of keeping yourself and your surroundings clean, especially in
order to prevent illness or the spread of diseases.
● Synonyms are:- Cleanliness, Sanitation, Disinfection, Sterility.

55. What is hygiene? How many types of hygiene should maintain

Ans: Hygiene means to neat & clean.
We have to maintain three types of hygiene

56. What is the basic hygiene in the workplace?

57. ● Personal hygiene- It is the principle of maintaining cleanliness and grooming of the external
body
58. ● Food hygiene- It refers to the processes that directly involve food – including storage,
preparation, and cooking.
59. ● Kitchen hygiene- The rules and practices you follow to keep the kitchen clean at all times.
What is personal Hygiene?
Ans: Personal hygiene is a procedure of maintaining cleanliness & grooming of external body.
60. What is P.P.E? give some example
P.P.E= Personal Protective Equipment.
Why do you need PPE?
● is equipment worn to minimize exposure to hazards that cause serious workplace injuries and
illnesses..
Chef Hat, Apron, Chef Jacket, Neckerchief, hand Gloves, Protective shoes.
61. Appropriate clothing & food wear for the food

Ans: Food service employees are generally required to wear clean sets of uniforms,
including shirts, pants, and hair nets, appropriate shoes, and aprons. A dress code for kitchen staff
aims to minimize the risk of cross-contamination in foods from dirty clothes.

62. What is a food handler?

A food handler is anyone who handles packaged or unpackaged food directly as well as the equipment and
utensils used to prepare or serve food and/or surfaces that come into contact with food.

63. What are the steps you will follow while cleaning the kitchen premises?
● Clear clutter off your counters.
● Empty the dishwasher and the dish drainer and wash the dishes.
● Dust the tops of the fridge and cabinets.
● Clean small appliances.
● Clean anything else that stays out on your counters.
● Scrub down the exterior of your stove and oven.
 ● Wipe down your counters.
● Deep clean your sink.
● Clear out the fridge.
● Clean the outside of your large appliances.
● Empty and wipe down your garbage can.
● Sweep, vacuum, and mop the floor.
● Add your finishing touches

64. Types of storage

Ans: dry storage
Chiller
Freezer.

65. Why is it important to keep your kitchen clean?

● Bacteria may cause illnesses that can be on your food, kitchen utensils, counters, appliances,
floors and especially your hands. It is important to take the necessary steps to clean before,
during, and after preparing and eating your food to keep us, customers and our family safe from
food poisoning.
66. What is the best way to prevent food borne illness?
● Clean: Wash hands and surfaces often.
● Separate: Don't cross-contaminate.
● Cook: Cook to proper temperatures.
● Chill: Refrigerate promptly
67. What do you understand about the storage of waste?
● A storage facility where all the waste is stored or later disposed of.
68. What is waste management?
● Wastes are stored and disposed of according to industry standards.
13. Types of waste management
Disposal, non-disposal
14. Write some cleaning kitchen premises.
● Empty your sink
● Clean of the counters
● Sweep the floor
● Clean the splatter
● Take out the trash

15. How many types of hazards are there? Give an example.

There are 4 types of hazards:-
● Physical hazard- glass, packaging, jewelry
● Chemical hazard- cleaning agent, pest control substances contaminants environment
● Biological hazard- bacteria, yeasts, molds and viruses
● Ergonomic hazard- awkward posture, extreme temperature, noise and work stress

16. What is the meaning of Mise-EN-Place?

● The preparation of dishes and ingredients before the beginning of service
17. What is risk management?
● Risk management is the process of identifying, assessing and controlling financial, legal,
strategic and security risks to an organization's capital and earnings.
 18. What is the difference between utensils and equipment?
● Utensils are tools of the kitchen, like- Knives, choppers, slicers, etc.
● Equipment are heavy machineries in the kitchen, like- Freezer, chiller, burner, etc.

19. Write the name of six colors cutting board with example

Red----raw meat
Blue---raw fish & sea food.
Green--- vegetables & fruits
Brown--- cooked food.
White—bread & dairy products.

Which one is moist heat method

Steaming

Which one combination of cooking

Stewing & Braising

Which one is slow cooking method

Stewing

Stock, Soup, Roux, Sauces

What is stock?

Stock is a liquid which comes from meat or meat bones, chicken or chicken bones, fish or vegetables with
the help of aromatic vegetable & bouquet garni had been cooked to extract the flavor.

Classification of stock

White stock, Brown Stock, Fish Stock, Vegetable stock

Different between white stock & brown stock

White stock= Stock is a liquid which comes from meat or meat bones, chicken or chicken bones, fish or
vegetables with the help of aromatic vegetable & bouquet garni had been cooked to extract the flavor.

Brown Stock= Stock is a liquid which comes from roasted meat or meat bones, the help of aromatic
vegetable & bouquet garni had been cooked to extract the flavor.

Ingredients of white stock, brown stock, fish stock

White stock= water, bones, aromatic vegetables, bouquet garni .

Brown stock= water, roasted bones, aromatic vegetables, bouquet garni .

Fish stock= water, fish, aromatic vegetables, bouquet garni , vinegar

Which equipment & utensils we used for stock

Stockpot, skimmer, bowl, chopping board, knife.

What is roux? Classification of roux

Roux is principal of thickening agent. Equal combination of butter & flour.

White Roux, Blond Roux, Brown Roux.

What is soup

Soup is a liquid which comes from stock.

Classification of soup.

Concesse soup, broth, puree, cream veloute

Name some garnish of soup

Cereal, vegetables, chicken, pasta, cream, croutons.

What is sauce?

Sauce is a thickening liquid which may be cold, hot, which include flavor & texture.

Name 5 mother sauce

Béchamel sauce, brown sauce, tomato sauce, valuate, sauce, hollandaise sauce.

Name 5 thickening agents

Roux, Flour, Potato Flour, Corn Flour, Egg Yolk.

What is the different between clear soup & thick soup

Clear soup is not used thickening agent.

Thick soup is used thickening agent.

Salad & Dressing

Classification of salad

Simple salad, Mixed salad, Composed salad

What is dressing?

It is seasoned liquid semi liquid that add to the body of the salad to give flavor and taste.
Classification of dressing

Vinaigrette dressing

Mayonnaise dressing

Sour cream yogurt dressing.

All day dinning & continental foods

Name some all dining food

Sandwich, French fry, potato wedges, burger, pizza.

What is continental dish

Continental dish is a European dish. The key of this food is more on ingredients olive oil, wine, herb, salt & pepper.

What is different between continental dish & oriental dish

Continental dish is a European dish used little spices.

Oriental dishes are Asian dish used more spices.

Name some continental dish

Steak.Baked pasta. Rack of lamb served with mashed potato &saute vegetable.

What is sandwich?

Two sides of bread enclosed with filling that would be meat, veg, cheese, bread may be toasted or fresh variety of
shape with an almost endless assortment of filling.

Bakery & pastry

1. Difference between pastry & bakery.
Ans: Pastry: Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Bakery:
Bakery is an establishment that produces and sells flour based food baked in an oven such as bread,
cookies, cake, pastries and pies.
2. How many types of pastries?
Ans: There are five types of pastries – Shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff
pastry.
3. What is baking used for?
Ans: Baking is used for making bread, cakes, pies, pastries, tarts, cookies etc. .
4. Main raw components of baking
 . Ans: Flour, Eggs, sugar, baking powder, Baking soda, Butter, shortening, Cornstarch, milk, salt, extracts
etc.
5. What is leavening agents? Types of leavening agents.
Ans: A substance used in dough or better to make it rise, such as yeast or baking powder. Chemical
leavening agents – baking powder & baking soda, Biological leavening agent – yeast, Physical leavening
agent – egg ( air and steam)
6. Some leavening agents.
Ans: Baking powder, baking soda, yeast, egg, milk
7. . Different between baking powder & baking soda. Ans: Baking soda is sodium bicarbonate which requires
acid and liquid to become activated and help baked goods rise. Baking powder is combination of sodium
bicarbonate, tartaric acid and others which only needs liquid to become activated.
8. What is bread?
Ans: Bread is the product of baking mixture of flour, water, sugar, salt, yeast and other ingredients.
9. What is yeast & function of yeast?
Ans: Yeast are single- celled fungi and a leavening agent. Yeast is use for ferment the dough.
10. What is fermentation & proofing?
Ans: Fermentation: Fermentation is a biological process that converts sugar and starches into substances.
Yeast convert sugar into carbon dioxide among other things. It’s the first resting period after yeast has
been added and before shaping the dough. Proofing: Proofing is the final rising period after shaping and
just before baking.
11. . What is dough?
Ans: Dough is mixture of flour, water & other ingredients.
12. What is temperature & humidity of fermentation?
Ans: 25°C to 40°C & humidity – 80% to 85%
13. What is temperature & humidity of proofing?
Ans: 35°C to 43°C & humidity – 80% to 85%
14. What is pre heat?
Ans: To ensure the right temperature of oven which are needed for bake any product.
15. Which ingredients control the fermentation process?
Ans: Sugar and salt.
16. How Many types of flour? Ans: As per gluten there are three types of floure, they are – a. Strong flour –
10% - 15% ( Bread item) b. Medium flour – 8% - 12% ( biscuit and cookies item) c. Week flour. – 6% - 8% ( cake
item)
17. What is gluten?
Ans: Gluten is one kinds of protein of flour.
.18. What is cake?
Ans: Cake is form of sweet food made from flour, sugar and other ingredients that usually baked.
19. Main types of cake?
Ans: Main types of cake are – Butter cake & Foam based cake.
20. Different method of baking cake.
Ans: The method of bake a cake areCreaming method, Rubbing in method, melting method, whisking method and
all in one method.
21. Which leavening agent used for bake the cake?
Ans: Baking powder & baking soda.
22. What is shortening agent for baking?
Ans: Butter and oil.
23. what tools we used for decorating cake
24. what equipment we used for making dough
25. what type of food is fruit cake?
Food and Beverages production

Level – 3

Sample questions

1. What is Entrepreneurship? Explain role of entrepreneurs in the economic

development of Bangladesh.
Entrepreneurship is a process of developing, organizing & running a new business to generate profit while
taking financial risk.
2. Explain the concept of Tourism and Hospitality .
Tourism is a business of pleasure. Business of entertaining& attracting tourist &
operating tours.
Hospitality is it give service to the guests.
3. What are the principles of HACCP?
Hazard analysis
Identified critical control point
Establish critical control point
 Establish monitoring
Establish correctness
Establish verification
Recording
4. What is SOP?
SPO= Standard Operating Procedure
It is a written instruction for the worker by organization to follow the their work
properly.
5. Explain the moist heat methods of cooking.
Moist heat method is one kind of cooking method which is called steaming method.
Cooking food in water vapor over boiling water.
6. What is roux? How many types of roux and differentiate among their cooking time?
Roux is principal of thickening agents. Equal combination of flour & fat.
White roux
Blond roux
Brown roux
7. What are the basic ingredients of preparing Stocks?
Water , bones, aromatic vegetable, boquetgarni.
8. Mention 4 types of Thick soup.
Cream of chicken
Mulligatawny soup
Gazpacho soup
Seafood chowder.
9. What is Salad? Explain the parts of salad.
Salad is a raw fruit which serve with dressing in chilled
Body , base, dressing, garnish.
10.Mention the types of salad dressings .
Vinaigrette, mayonnaise, sour cream yugart.
11.What is Steak?
Steak is a liquid which comes from meat or meat bones, chicken or chicken bones,
fish, vegetables with the help of aromatic & bouquet garni had been cooked extract
flavor.
12.Explain the parts of a chicken.
Breast , wing, winglet, breast, thigh, carcass.
13.What is pastry? How many types of pastry? Explan
Pastry is butter base product which may be savory &sweety
14.How many kinds of fat are used in making muffins?
 Butter , vegetable oil
15.Chicken cordon blue is ..french.............cuisine.
16.What is waste management?
Waste management is sort &dispose according to industrial standard
17.What is the difference between juice and smoothie?
Juice is a liquid, smoothie is semi liquid.
18.What are 5 basic mother sauces? Explain.
White sauce= fat, butter, milk
Brown sauce= brown roux , stock
Valoute sauce= bold roux, stock
Mayonnaise= salt, pepper, sugar, vinegar, lemon juice, egg yolk, oil.
19.How many ways can salad be served?
Appetizer, main food, side dishes
20.How will you work in a team?
Good communication
Set a goal
Respect the partners
Give space to partner.
Question for Food & Beverage level 3

1.SWOT=

a. strength, weakness, opportunity, threat.

b. strong, weakness, opportunity, threat

c. strength, weakness, operator, thing.

2. cleaning agent for vegetable

a. vinegar, suma tab, Milton, none of them.

3. corona is…….

a. physical hazard

b. chemical hazard.

c. biological hazard.

d. environment hazard.

4. tuber vegetables is….

a. sweet potato
b. carrot.

c. beet.

d. cauliflower

5. red cutting board is used fro

a. raw fish

b. raw meat.

c. vegetables

d. cooked food.

6. aromatic vegetable is….

a. garlic

b. onion

c. ginger

d. cucumber.

7. Which one of these is poultry?

a. Duck
b. Fish
c. Vegetable
d. Mutton

8. Which is reheating temperature?

a. 80℃
b. 85℃
c. 82℃
d. 88℃

9 Which one of these is slow cooking method?

a. Grilling
b. Stewing
c. Deep-frying
d. Boiling

10. Ladle is used for:-

a. Boiled rice
b. Paratha
c. Soup
d. none of them

11. How many inches of a chef knife?

4 inches - 5 inches

4 inches - 7 inches

8 inches - 12 inches

8 inches - 5 inches

12. Simmering temperature should be:-

a. 60℃ - 70℃
b. 120℃ - 140℃
c. 190℃ - 210℃
d. 95℃ - 98℃

. 13. Which one of these are partial cooking methods?

a. Baking
b. Blanching
c. Braising
d. Boiling

14. How much time does it take to poach an egg?

a. 3 minute
b. 6 minute
c. 9 minute
d. 7 minute

15. . ¼ Cup a .6tbsp

b. 4 tbsp
c. 1 tbsp
d. 3 tbsp

16. Which one is mention as emrgency situation?

a. Tornadoes
b. Slippery floor
c. Washroom
d. HACCP

17. Exit or emergency exit are?

a. First-aid tags
b. Direction signs
c. Danger tags
d. Safety tags

18.Which is workplace emergency procedures?

a.Light

b. First-aid

c. Radiation

d. Fires

19. Which is workplace documents?

a. Sings
b. Brochures and promotional materials
c. Graphs
d. Label

20. What is the most important thing for reheating cooked food thoroughly?

a. To prevent bacteria from surviving

b. To ensure that customers do not complain
c. To ensure that food tastes bitter
d. To prevent most physical contamination

21. What are the guest’s special needs?

a. Parents with children

b. Body language
c. Educated
d. Use of space

22. Working premises:-

Walls

Peller

Griller
 Troy

23.What are the important uses of a neckerchief?

a. Worn around the neck to prevent sweating in the kitchen heat
b. Worn around the next to pressure in the kitchen heat
c. Worn around the hand to prevent sweating in the kitchen heat
d. Worn around the head to prevent sweating in the kitchen heat

23. Which of the following is a measurement symbol?

a. ℃
b. L
c. A and B
d. None of them

24. When do you need to wear an apron?

a. Just inside the room

b. Always in workplace
c. Just during cooking
d. None

25. How long does it take to preheat an oven?

a. 20 minutes
b. 15 minutes
c. 10 minutes
d. 5 minutes

26. What does HACCP mean?

Hazard Analysis Critical Control Point

Hazard Analysis Critics Control Point

Hubbard Analysis Critical Control Point

Hazard Abrasion Critics Control Point

27. What is the full form of OSH?

a. Occasion Safe and Health

b. Occupational Safety and Health
c. Occupational Sound and Hear
d. Occupational Safe and House
28. Which of the following is boiling temperature?

a. 212 ℉
b. 200 ℉
c. 350 ℉
d. 100 ℉

29. Blue colour chopping board is used for?

a. Vegetable
b. Fruits
c. Fish
d. Dairy products

30. Which one of these does not belong in the kitchen?

Ladle

Whisk

Spanner

Sieve

31. What is CCP?

a. Crisis Control Point

b. Critical Control Point
c. Critical Control Panel
d. Critics Control Point

32. Which is the correct method to prepare a tart?

a. Roasting
b. Baking
c. Poaching
d. Frying

32. What are the physical hazards caused by?

a. Accident
b. Slipping
c. Cut
d. All of them

33. Knives, forks and spoons are all types of:-

a. Plates
b. Dishes
c. Tools
d. cutlery

34. Which one is not an aromatic herb?

a. Rosemary
b. Basil
c. Turmeric
d. Parsley

35. Which one is a cleaning agent?

a. Water
b. Detergent
c. Vinegar
d. All

36. Stock cooking method

a. Simmering
b. Boiling
c. Stewing
d. Poaching
37. Puff pastry leaving is
a. Baking soda
b. Baking powder
c. Yeast
d. Butter
38. Seasoning means
a. To taste salt & pepper
b. To add sugar
c. To add salt
d. None of them
39. Main ingredients of soup
a. Cream
b. Stock
c. Meat
d. Chicken
40. Timing of fish stock
a. 50 min
b. 20 min
c. 30 min
d. 10 min
41. Salad is ------
 a. Cold dish
b. Hot dish
c. Warm dish
d. None of them
42. Base of salad
a. Lettuce
b. Cucumber
c. Dressing
d. Tomato
43. Which one is meat
a. Mutton
b. Chicken
c. Duck
d. Game
44. Who is top responsible of kitchen
a. Executive chef
b. Sous chef
c. Station chef
d. Commis
45. Which one is fresh egg
a. Smooth
b. Rough
c. None of them
46. What are the primary steps in making filo pastry
e. Butter
f. Flour
g. Vegetable oil
h. None of them
47. What is dough in the base of the tart
e. Puff pastry
f. Short crust pastry
g. Choux pastry
h. Filo pastry
48. What does it takes to shape butter biscuit
e. Cookies cutter
f. Rolling pin
g. Roller cutter
h. Pizza cutter
49. What kind of spices are used in Thai curry cooking
e. Turmeric
f. Paprika
g. Chili powder
h. Mixed masala
50. Where is the origin of the Muffin
e. France
f. Italy
g. Indian
D Bangladesh.
Short question:

1.what is the difference between Grilling and BBQ?

2. Why do you need to know English at the workplace?

3. What is the Braising method?

4. How do you handle chemicals?

5. Who is Commis?

6. Write a few responsibilities about the Chef job.

7. Write down the names of 3 types of knives.

8. Dry Heat method?

9. What is food safety?.

11. What is food borne illness? Write some name of food borne illness?

12. What is the Steaming method? What is a food temperature Danger Zone?

13. What is cross-contamination? Give an example in the kitchen area..

14. What is waste management?

15. What is hygiene?

16 Baking method?

17. What is the full form of FIFO and LIFO?

18. What is Julienne Cut?

20. What is the disadvantage of the boiling method?

21. Write down the 3 types of kitchen measurement tools?

22. What is the full form of OZ and LB

23. What is stock

.
24. Process of hand washing
25. What is salad.
26. Main dressing of salad
27. Part of salad
28. 5 basic sauce
29. Name three knives which we used in kitchen
30. What personal protective equipment we used in kitchen
 31. 5 basic cutting method
32. Ten cooking method
33. Thickening agents
34. What is roux
35. What is cross contamination
36. Why we clean chopping board
37. Why hygiene is important in cooking area
38. Write three fruit vegetable
39. Name some spices we used in thai cooking
40. Name some spices we cooked in Korean cooking
41. Name some spices we used in Japanese cooking

40 .What are the ways in records might be kept by at workplace?

41. Give definition of Entrepreneurship
42. SWOT=?
43. What is small business?
43. What is hospitality and tourism?
44. What services does chef provide?
44. How do you provide excellent guest services?
45. Write the names of 2 types of tourism.
46.. What are the different levels of chef?

47. what is food safety?

48. Principal of HACCP.

49. What is hygiene? How many types of hygiene should maintain
We have to maintain three types of hygiene
50. What is the best way to prevent food borne illness?
51. How many types of hazards are there? Give an example.
52. What is the meaning of Mise-EN-Place?
53. . What is the difference between utensils and equipment?
54. Write the name of six colors cutting board with example

55. danger zone =

56. Body temperature=

/Question for Food & Beverage level 3

1.SWOT=

a. strength, weakness, opportunity, threat.

b. strong, weakness, opportunity, threat

c. strength, weakness, operator, thing.

2. cleaning agent for vegetable

a. vinegar, suma tab, Milton, none of them.

3. corona is…….
a. physical hazard

b. chemical hazard.

c. biological hazard.

d. environment hazard.

4. tuber vegetables is….

a. sweet potato

b. carrot.

c. beet.

d. cauliflower

5. red cutting board is used fro

a. raw fish

b. raw meat.

c. vegetables

d. cooked food.

6. aromatic vegetable is….

a. garlic

b. onion

c. ginger

d. cucumber.

7. Which one of these is poultry?

e. Duck
f. Fish
g. Vegetable
h. Mutton

8. Which is reheating temperature?

e. 80℃
f. 85℃
g. 82℃
h. 88℃
 9 Which one of these is slow cooking method?

e. Grilling
f. Stewing
g. Deep-frying
h. Boiling

10. Ladle is used for:-

d. Boiled rice
e. Paratha
f. Soup
d. none of them

11. How many inches of a chef knife?

4 inches - 5 inches

4 inches - 7 inches

8 inches - 12 inches

8 inches - 5 inches

12. Simmering temperature should be:-

e. 60℃ - 70℃
f. 120℃ - 140℃
g. 190℃ - 210℃
h. 95℃ - 98℃

. 13. Which one of these are partial cooking methods?

e. Baking
f. Blanching
g. Braising
h. Boiling

14. How much time does it take to poach an egg?

e. 3 minute
f. 6 minute
g. 9 minute
h. 7 minute

15. . ¼ Cup a .6tbsp

e. 4 tbsp
f. 1 tbsp
g. 3 tbsp

16. Which one is mention as emrgency situation?

e. Tornadoes
f. Slippery floor
g. Washroom
h. HACCP

17. Exit or emergency exit are?

e. First-aid tags
f. Direction signs
g. Danger tags
h. Safety tags

18.Which is workplace emergency procedures?

a.Light

b. First-aid

c. Radiation

d. Fires

19. Which is workplace documents?

e. Sings
f. Brochures and promotional materials
g. Graphs
h. Label

20. What is the most important thing for reheating cooked food thoroughly?

e. To prevent bacteria from surviving

f. To ensure that customers do not complain
g. To ensure that food tastes bitter
h. To prevent most physical contamination

21. What are the guest’s special needs?

e. Parents with children

f. Body language
g. Educated
h. Use of space

42. Working premises:-

Walls

Peller

Griller

Troy

23.What are the important uses of a neckerchief?

e. Worn around the neck to prevent sweating in the kitchen heat
f. Worn around the next to pressure in the kitchen heat
g. Worn around the hand to prevent sweating in the kitchen heat
h. Worn around the head to prevent sweating in the kitchen heat

23. Which of the following is a measurement symbol?

e. ℃
f. L
g. A and B
h. None of them

24. When do you need to wear an apron?

e. Just inside the room

f. Always in workplace
g. Just during cooking
h. None

25. How long does it take to preheat an oven?

e. 20 minutes
f. 15 minutes
g. 10 minutes
h. 5 minutes

26. What does HACCP mean?

Hazard Analysis Critical Control Point

Hazard Analysis Critics Control Point

Hubbard Analysis Critical Control Point

 Hazard Abrasion Critics Control Point

27. What is the full form of OSH?

e. Occasion Safe and Health

f. Occupational Safety and Health
g. Occupational Sound and Hear
h. Occupational Safe and House

28. Which of the following is boiling temperature?

e. 212 ℉
f. 200 ℉
g. 350 ℉
h. 100 ℉

29. Blue colour chopping board is used for?

e. Vegetable
f. Fruits
g. Fish
h. Dairy products

31. Which one of these does not belong in the kitchen?

Ladle

Whisk

Spanner

Sieve

31. What is CCP?

e. Crisis Control Point

f. Critical Control Point
g. Critical Control Panel
h. Critics Control Point

32. Which is the correct method to prepare a tart?

e. Roasting
f. Baking
g. Poaching
h. Frying
32. What are the physical hazards caused by?

e. Accident
f. Slipping
g. Cut
h. All of them

35. Knives, forks and spoons are all types of:-

e. Plates
f. Dishes
g. Tools
h. cutlery

36. Which one is not an aromatic herb?

e. Rosemary
f. Basil
g. Turmeric
h. Parsley

35. Which one is a cleaning agent?

e. Water
f. Detergent
g. Vinegar
h. All

51. Stock cooking method

e. Simmering
f. Boiling
g. Stewing
h. Poaching
52. Puff pastry leaving is
e. Baking soda
f. Baking powder
g. Yeast
h. Butter
53. Seasoning means
e. To taste salt & pepper
f. To add sugar
g. To add salt
h. None of them
54. Main ingredients of soup
e. Cream
 f. Stock
g. Meat
h. Chicken
55. Timing of fish stock
e. 50 min
f. 20 min
g. 30 min
h. 10 min
56. Salad is ------
e. Cold dish
f. Hot dish
g. Warm dish
h. None of them
57. Base of salad
e. Lettuce
f. Cucumber
g. Dressing
h. Tomato
58. Which one is meat
e. Mutton
f. Chicken
g. Duck
h. Game
59. Who is top responsible of kitchen
e. Executive chef
f. Sous chef
g. Station chef
h. Commis
60. Which one is fresh egg
d. Smooth
e. Rough
f. None of them
61. What are the primary steps in making filo pastry
i. Butter
j. Flour
k. Vegetable oil
l. None of them
62. What is dough in the base of the tart
i. Puff pastry
j. Short crust pastry
k. Choux pastry
l. Filo pastry
63. What does it takes to shape butter biscuit
i. Cookies cutter
j. Rolling pin
k. Roller cutter
l. Pizza cutter
64. What kind of spices are used in Thai curry cooking
 i. Turmeric
j. Paprika
k. Chili powder
l. Mixed masala
65. Where is the origin of the Muffin
h. France
i. Italy
j. Indian
66. Bangladeshi

Short question:

1.what is the difference between Grilling and BBQ?

● Grilling is cooking food in a high heat direct temperature and smoke isn’t used.
● BBQ is cooking food at a low temperature and slow process. And smoke is used.

2. Why do you need to know English at the workplace?

● English is an international language. We need more or less English wherever we go to work or research recipes.
There are so many ingredients in the kitchen whose names need to be known in english. And we can’t
communicate at our workplace with international chefs or colleagues without knowing English.

3. What is the Braising method?

● It is a cooking method where food is being cooked, browning meat or vegetables in a small amount of oil or
liquid in a covered pan or in the oven.

4. How do you handle chemicals?

● Keep chemical containers closed.

● Never use a wrong or an unmarked reagent. If you are unsure about the compound, do not use it.
● Chemical bottles must be carried by the neck of the bottle, nor next to your body.

5. Who is Commis?

● Commis is assistant chef. The commis chef prepares food items and assists the Chef De Partie preparing and
cooking meals. The commis chef partakes in washing, peeling and cutting the fruits and vegetables needed for
meal seasoning and preparing ingredients is also required.

6. Write a few responsibilities about the Chef job.

● Study each recipe and gather all necessary ingrediants.

● Cook food in a timely manner.
● Delegate tasks to kitchen staff.
● Ensure appealing plate presentation.
● Lead, mentor and manage culinary team. ● Manage food costing and inventory.
7. Write down the names of 3 types of knives.

● Chef knife
● Paring knife
● Boning knife
8. Dry Heat method?

● It is a cooking method where food is being cooked uncovered without adding any liquid or fat, and cooked in
dry heat in the oven.

9. What is food safety?

● Food safety is all the steps of storing, cooking and serving food at the right temperature from the time food is
prepared to the time it reaches consumers. For example, storing at the right temperature, cooking at the right
temperature and serving the food in the right method.

10. What is food borne illness? Write some name of food borne illness?

● Food borne illness is caused by consuming contaminated foods or beverages. ● Some illnesses
are:-Norovirus, Salmonella, Listeria, E.coli and Toxoplasma.

11. What is the Steaming method? What is a food temperature Danger Zone?

● It is a cooking method where food is being cooked by vapours from boiling water. ● 5℃ to 65℃ is
the food temperature danger zone.

12. What is cross-contamination? Give an example in the kitchen area.

● It is the physical movement or transfer of harmful bacteria from one person, object or place to another.
● For example:- Cleaning hands on the apron and starting to cook again in the workplace.

13. Write top tips for effective teamwork.

● Make teamwork a priority and reward team mates.

● Clarify roles, responsibilities and accountabilities.
● Set clear goals.
● Communicate with each other.
● Make decisions together.
● Build trust and get to know each other better.

14. What is waste management?

● Wastes are stored and disposed of according to industry standards.

15. What is hygiene? What are the synonyms of hygiene?

● Hygiene is the practice of keeping yourself and your surroundings clean, especially in order to prevent illness or
the spread of diseases.
● Synonyms are:- Cleanliness, Sanitation, Disinfection, Sterility.
16. Baking method?

● It is a cooking method where food is being cooked in hot temperature in the oven.

17. What is the full form of FIFO and LIFO?

● FIFO= First In First Out

● LIFO= Last In First Out

18. What is Julienne Cut?

● It is a traditional french knife technique that requires one to square off the vegetable, then uniformly cut it into
thin planks and matchsticks.

19. Write the name of colour coded chopping boards.

● Red= Raw Meat

● Blue= Raw Fish
● Green= Vegetables
● Brown= Cooked Meat
● White= Bread and Dairy
● Yellow= Poultry

20. What is the disadvantage of the boiling method?

● When food is overcooked, it can become so soft.

● Loss of vitamins.
● Food colour will be discoloured.
● When vegetables get overcooked, it can even get tasteless.

21. Write down the 3 types of kitchen measurement tools?

● Dry measuring cups

● Liquid measuring cups
● Measuring spoons

22. What is the full form of OZ and LB

● OZ= Ounce
● LB= Pound

43. What is stock

 Stock is a liquid which comes from meat or meat bones, chicken or chicken bones, fish or vegetables with
the help of aromatic vegetable & bouquet garni had been cooked to extract the flavor.
44. Process of hand washing
1. Wash the hand under the running water
2. Apply approved liquid soap
3. Scram hands at least 20 seconds
4. Wash the hands under the water
5. Dry hands with tissue or drier
6. sanitize
45. What is salad
Salad is raw fruit or cooked food serve with dressing & chilled.
46. Main dressing of salad
1. Vinaigrette
2. Mayonnaise
3. Sour cream yugart
47. Part of salad
Base, body, dressing, garnish
48. 5 basic sauce
1. Béchamel sauce
2. Brown sauce / espagnole
3. Veloute
4. Tomato sauce
5. Hollandaise sauce
49. Name three knives which we used in kitchen
French/ chef knife
Boning knife
Butcher knife
50. What personal protective equipment we used in kitchen
Apron, chef coat, hand gloves, hair net, musk, protective shoe.
51. 5 basic cutting method
1. Brunoise
2. Julienne
3. Macedoine
4. Paysanne
5. Mire[poix
52. Ten cooking method
1. Boiling
2. Steaming
3. Broiling
4. Stewing
5. Braising
6. Roasting
7. Grilling
8. Frying
9. Simmering
10. poaching
53. Thickening agents
Roux , corn flour, potato flour, egg yolk, rice flour
 54. What is roux
Roux is a principal of thickening agent. Equal combination of butter & flour
55. What is cross contamination
Bacteria can not move by themselves. It contaminated food by transferring one food to another food
bysome one or some else.
56. Why we clean chopping board
To prevent cross contamination.
57. Why hygiene is important in cooking area
Unhealthy kitchen is dangerous for us. We donot want our customer become sick after consuming our
food. That way we need to maintain hygiene.
58. Write three fruit vegetable
Cucumber, tomato, egg plants

39. What spices are used in Thai cooking?

Most Thai pastes start with shallots (or onions), garlic, and green or red chilies. Added to this may
be a variety of other spices andherbs, including dried or fresh coriander, Thai chili powder, galangal, green
peppercorns, lemongrass, and turmeric
40. What spices are used in Korean cooking?
KOREAN SPICES AND FLAVOR
 Red Pepper.
 Ginger.
 Sesame Seeds.
 Garlic.
 Black Pepper.
 Chives.
 Onion.
 Gochugaru.
What spices are used in Japanese cooking?

Japanese Spices and Condiments for Flavorful Cooking

ShichimiTogarashi (Japanese Seven Spice Blend)
Wasabi (Japanese Horseradish)
Katsuobushi (Bonito Flakes)
Japanese Mayonnaise.
Yuzu Kosho (Citrus Chili Paste)
Tonkatsu Sauce.
Ponzu (Citrus Sauce)
Rayu (Chili Oil
 41. . What are the ways in records might be kept by at workplace?
Ans: Manual, handwritten record, computer records.
41.What are the workplace documents?
Ans: Email, memos, letters, SOP (standard operating procedure), KOT (kitchen order ticket)

41. Give definition of Entrepreneurship

Ans: Entrepreneurship is a process of developing, organizing & running a new business to generate
profit while taking financial risk.
44. SWOT=?
S= Strength.
W= Weakness
O= Opportunity
T= Treat.
45. What is small business?
Ans: small business is limited number of employee, typically fever than 500 & operating independently
of large company.
43. What is hospitality and tourism?
● Hospitality is the relationship between a guest and a host.
● Tourism is part of hospitality, offering services for people travelling for either pleasure or business
44. What services does chef provide?
● Studying recipes
● Meal planning
● Grocery shopping
● Pantry management
● Food preparation
● Cooking
● Cleanup
44. How do you provide excellent guest services?
● Say ‘Thank You’
● Know your product and service
● Ask for feedback
45. Write the names of 2 types of tourism.
● Foreign Tourist ● Domestic Tourist
46.. What are the different levels of chef?
● Head Chef (Chef De Cuisine)
● Deputy Chef (Sous Chef)
● Station Chef (Chef De Partie)
● Junior Chef (Commis Chef)

47. what is food safety?

Ans: Food safety is all the step of storing serving food at the right temperature from the time food is
prepared right time to customer.

48. Principal of HACCP.

they are –
a. Hazard analysis
b. Identified critical control point
 c. Establishment of critical limits
d. Monitoring procedure
e. Corrective action
f. Record keeping
g. Verification procedure
49. What is hygiene? How many types of hygiene should maintain
Ans: Hygiene means to neat & clean.
We have to maintain three types of hygiene
50. What is the best way to prevent food borne illness?
● Clean: Wash hands and surfaces often.
● Separate: Don't cross-contaminate.
● Cook: Cook to proper temperatures.
● Chill: Refrigerate promptly
51. How many types of hazards are there? Give an example.
There are 4 types of hazards:-
● Physical hazard- glass, packaging, jewellery
● Chemical hazard- cleaning agent, pest control substances contaminants environment
● Biological hazard- bacteria, yeasts, moulds and viruses
● Ergonomic hazard- awkward posture, extreme temperature, noise and work stress
52. What is the meaning of Mise-EN-Place?
● The preparation of dishes and ingredients before the beginning of service
53. . What is the difference between utensils and equipment?
● Utensils are tools of the kitchen, like- Knives, choppers, slicers, etc.
● Equipment are heavy machineries in the kitchen, like- Freezer, chiller, burner, etc.
54. Write the name of six colors cutting board with example

Red----raw meat
Blue---raw fish & sea food.
Green--- vegetables & fruits
Brown--- cooked food.
White—bread & dairy products
55. danger zone =
5 to 650c

56. Body temperature=

370c

1. Who is the top responsible person of a kitchen?

 Executive chef

2. Suitable cooking methods for egg?

Poaching/boiling
3. Which one is meat?
Mutton

4.Which one of is fresh egg?

Rough shell

5. What is seasoning?
Salt and pepper

6.Which one of is seafood from these?

Squid

7.The term dressing means-

A season’s liquid

8.Which of the following is a basic dressing?

Vinaigrette dressing

9.Which vegetable are used for the base ofsalad making?

lettuce

10.Salad is a-

Cold food

11.We need main item to make soup...

12.Cooking method of stock

13.The timing of preparing fish stock

14. What is the primary leavening agent used in puffpastry?

15. What is the purpose of adding vanilla extract to butter cookies?

B) To add flavor

16.What is Salad?
Answer: Salad is a food; it may be raw or cooked always serve withdressing.

17.How many parts of a salads?

Answer: Salads has four basic parts - base, body, dressing and garnish

18. Why dressing is important for salad making?

Answer: Dressing important for salad making because it increase the flavor,

color and texture of the salad.

19. What is Stock?

Answer: Stock is a liquid in which meat & meat bones fish & fish bones, aromatic vegetable and water
which have been cooked to extract flavor. It is notorious, strong flavored liquid.

20.What is Roux?

Answer: Roux is a combination of equal quantity of butter and flower cook together within simmering heat
until sandy texture

21. What are the basic dressing for salad making?

Answer: There are basic dressing- a. Mayonnaise, b. Vinaigrette dressing

c. Sour Cream yoghurt

22.What are the basic sauces?

Answer: Bechamel sauce, Espagnole sauce, tomato sauce, Hollandaise sauce mayonnaise sauce

23.What are the steps of washing hands?

Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap. Lather your
hands by rubbing them together with the soap. Lather the backs of your hands. between your fingers, and
under your nails. Scrub your hands for at least 20 seconds.

24. What is the importance of hygiene in cooking area?

Answer: Maintaining kitchen hygiene is important to avoid foodborne diseases. Keeping our hands clean is
not enough. There are a number of other factors to keep in mind to make sure that you serve fresh and
healthy food to your loved ones. Even the rags or spoon holders that you use in the kitchen are a storehouse
of germs.

25. Write down 5 basic vegetable cuts?

Answer: Julienne, Jardinière, Brunoise, Macedoine, Pyssine

26.Write the name of 10 (ten) methods of cooking?

boiling, poaching, stewing, steaming, braising, deep frying, shallow frying, roasting, grilling. baking,

27.What is cross contamination?

Answer: Ans: Transfer of harmful substances or micro-organisms to food or form a non-food contact
surface, such as equipment, utensils or hands.

28.What is the most important reason to wash, rinse& sanitize cutting boards?

Answer: to prevent contamination from one food to another

29. what are the common personal protective equipment in kitchen?

Answer:

Oral question

1. What is right temperature of serve hot food

Above 60oC
2. What is the term for adding salt & pepper
Seasoning
3. How long can you store non frozen stock in the refrigerator before throwing it out
2 hours
4. Where food order place in international hotel
We place order to waiter by menu card
5. What is bacteria
Bacteria are small single-celled organisms.
6. Which class of soup is garnished with croutons
Puree soup
7. What is purpose of yeast in making burger bun
For fermentation
8. Which type of milk is used in making rice pudding
Full cream milk
9. Which of the following is the type of Indian flatbread
Chapatti, pita bread
10. Which country is known for its famous French cuisine?
France (chicken cordon bleu