- 1 LARDER
- 2 PREVIOUS FIVE YEARS
- 3 QUESTION PAPER SOLVED
- 4 FOR ALL THE TERMS
- 4.1 WORDS USED IN QUESTION PAPER
- 4.1.2 Salad
- 4.1.3 Generally cold is a mixture of RAW and/or cooked vegetable, even meat and seafood are added it is seasoned with dressing
- 4.1.4 Hors doeuvres
- 4.1.5 These are small one or two bytes generally served before dinner accompanied by cocktails
- 4.1.6 Cold Buffet
- 4.1.7 It consist of food and drinks from sand beaches coders salad etc. no hot item present
- 4.1.8 Canapes
- 4.1.9 These are small pieces of biscuits or toast with food such as meet cheese and pate on top. these are served with drinks
- 4.1.10 Furred Games
- 4.1.11 Animal that can be hunt and used for eating it can be from a deer to a small squirrels
- 4.1.12 Feathered Game
- 4.1.13 Generally Bird which are hunted and used for eating
- 4.1.14 Emulsion
- 4.1.15 It is a mixture of two liquids or more than two liquids of different densities.
- 4.1.16 Vinaigrette
- 4.1.17 is a mixture of and vinegar in the ratio of 3: 1 it is mainly used in salad dressing
- 4.1.18 Forcemeat
- 4.1.19 It is the minced mixture of meat poultry or fish combined withfats salt and other flavouring agents
- 4.1.20 Chef Garde Manger
- 4.1.21 A chef who specializes in the preparation of cold foods (such as meats, fish, and salads
- 4.1.22 Court-bouillon
- 4.1.23 A vegetable broth or fish stock with herbs, used for poaching fish.
- 4.1.24 Veal
- 4.1.25 The flesh of a young calf, used as food.
- 4.1.26 Mornay sauce
- 4.1.27 Onion-flavored creamy cheese sauce with egg yolk and grated cheese. Derivatives of Bechamel sauce
- 4.1.28 Darne
- 4.1.29 A slice cut from round fish.
- 4.1.30 Club Sandwich
- 4.1.31 A sandwich of three slices of bread with two layers of meat (such as turkey) and lettuce, tomato, and mayonnaise
- 4.1.32 Aspic
- 4.1.33 Savoury clear jelly prepared from a liquid stock made by simmering the bones of beef, veal, chicken, or fish
- 4.1.34 It comprise of more than one ingredient unlike simple salads.
- 4.1.35 It can be of
- 4.1.36 Fish base
- 4.1.37 Fruit based
- 4.1.38 Meat base
- 4.1.39 Vegetable based
- 4.1.40 Salad dressing
- 4.1.41 A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared
- 4.1.42 Gammon
- 4.1.43 Meat cut from the thigh of a hog (a domesticated pig )(usually smoked) ·
- 4.1.44 Salami
- 4.1.45 It is a type of strong-flavoured sausage. It is usually thinly sliced and eaten cold.
- 4.1.46 Zakuski
- 4.1.47 Hors d’oeuvres, consisting of tiny open sandwiches spread with caviar, smoked sausage, etc, or a cold dish such as radishes in sour cream all usually served with vodka
- 4.1.48 Tartar sauce
- 4.1.49 Mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood e-specially fried fish
- 4.1.50 Caviar
- 4.1.51 The salted roe of sturgeon, esp the beluga, usually served as an hors d’oeuvre
- 4.1.52 Bombay duck
- 4.1.53 A slender edible lizardfish of marine and brackish waters of the Indian and Pacific Oceans, having a pale body and a large head .round fish
- 4.1.54 Tivoli Tongue—Sliced tongue, ring green pepper, horse-radish, cream, tomato
- 4.1.55 Russian salad
- 4.1.56 A salad of cold diced cooked vegetables mixed with mayonnaise dressing
- 4.1.57 Cuisine
- 4.1.58 A French term used to describe a specific style of cooking or a certain country’s food in general.
- 4.1.59 Beurre Manié
- 4.1.60 It is made by mixing equals parts of softened butter and flour. This dough or paste is used to thicken sauces, soups and stews.
- 4.1.61 Marinade
- 4.1.62 A seasoned liquid either cooked or uncooked, used to soak foods for varying lengths of time for the purpose of adding flavor to the food, but also to soften the fibers of meats. In many cases the marinade maybe used for deglazing or to make an accompanying sauce.
- 4.1.63 Terrine
- 4.1.64 An oval earthenware cooking dish with a tightly fitting lid used for pâtés, etc
- 4.1.65 Cocktail sauce
- 4.1.66 Usually catsup with horseradish and lemon juice
- 4.1.67 Entrée
- 4.1.68 Usually the main course of a meal, but when referred to a full French menu, it is the third course. With a trend towards a reduction in the number of courses, today’s menus usually center on a main dish preceded by an appetizer course.
- 4.1.69 Ballotine
- 4.1.70 Meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared. Beef, pork, veal, turkey, chicken, and fish are common meats that are boned, cut and formed, or pounded into thin, flexible pieces that are rolled and tied to keep the filling secure as it cooks inside the meat
- 4.1.71 Mayonnaise
- 4.1.72 A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings. Combining all of the ingredients results in an emulsion being created, which involves the process of combining two liquids that do not typically mix together well, such as eggs and oil
- 4.1.73 Offal
- 4.1.74 Also called variety meats, they are the edible internal parts and some extremities of a carcass. Offal Is divided into two categories, white and red.
- 4.1.75 Crouton
- 4.1.76 A small cube of dried, fried, or toasted bread that is used as a garnish for soups or salads
- 4.1.77 Bacon
- 4.1.78 A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog. Bacon is processed by brining slabs of the meat, smoke curing it and then cuttting the slabs into strips for easier use for preparation.
- 4.1.79 Trussing
- 4.1.80 To tie meat or poultry with a string, which may be woven through the bird parts by using a needle threaded with the string, in order to create a more compact shape to the food being prepared
- 4.1.81 Steak
- 4.1.82 It is essentially a boneless thick or thin slice of red meat, cut across the grain of a large single muscle and which can be cooked quickly over high heat. The term is also used for portions of such meaty fish as salmon, cod or swordfish.
- 4.1.83 Game
- 4.1.84 This refers to any wild animal that is hunted and is suitable for human consumption. There are large game animals such as deer and elk, and small game animals such as rabbit.
- 4.1.85 Chateaubriand
- 4.1.86 A cut of beef from the center of the tenderloin, about 6 to 8 inches in length, that is usually cooked whole and then sliced into servings. The chateaubriand is the most tender part of the tenderloin. The meat is either broiled or grilled and is often served with a Béarnaise sauce.
- 4.1.87 Brine
- 4.1.88 A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods. Foods placed in brines as a means to cure or pickle the foods are brined in order to extend the shelf life of an item, such as meat, fish and vegetables.
- 4.1.89 Broadway sandwich
- 4.1.90 Huge Cheese Scotland Style Sandwiches With Caramelized Onions.
- 4.1.91 Enriched food
- 4.1.92 An enriched food is a product to which nutrients have been added. Typically, the added nutrients were present in the food in its original form but were removed at some point during processing.
- 4.1.93 Appetizer
- 4.1.94 A small portion of food served before the main part of a meal in order to stimulate the appetite.
- 4.1.95 Ham
- 4.1.96 A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog. There are two basic types of ham: fresh ham (uncooked) or cured ham (cooked).
- 4.1.98 Gorgonzola
- 4.1.99 A creamy, pale yellow cheese with streaks of blue veining, made from cow’s milk. It is an Italian blue cheese named for the town in Italy where it originated.
- 4.1.100 Chaudfroid
- 4.1.101 It is a simple preparation that involves adding gelatin to a velouté sauce (a sauce made from a base of chicken stock thickened with roux) and is mostly used for decorating serving platters
- 4.1.103 Tallow Display
- 4.1.104 It is essential that the display piece chosen match the theme of the food design buffet. It is even more desirable, to select a pattern that may also fit into
- 4.1.105 Calves
- 4.1.106 Young animals, especially a domestic cow or bull in its first year.
- 4.1.107 Fillet
- 4.1.108 A name for a boneless piece of meat, poultry, or fish or the term used to refer to the process of preparing one section of meat, poultry or fish by removing the bone
- 4.1.109 Fillet Mignon
- 4.1.110 A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin.
- 4.1.112 Barbecue Sauce
- 4.1.113 A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways. The basic types of Barbecue Sauces are classified as follows: red, or tomato based, mustard based, vinegar based, and white, which often uses mayonnaise or lighter colored ingredients as the base.
- 4.1 WORDS USED IN QUESTION PAPER
FIVE YEARS QUESTION PAPER SOLVED
PREVIOUS FIVE YEARS
QUESTION PAPER SOLVED
FOR ALL THE TERMS
WORDS USED IN QUESTION PAPER
Generally cold is a mixture of RAW and/or cooked vegetable, even meat and seafood are added it is seasoned with dressing
These are small one or two bytes generally served before dinner accompanied by cocktails
It consist of food and drinks from sand beaches coders salad etc. no hot item present
These are small pieces of biscuits or toast with food such as meet cheese and pate on top. these are served with drinks
Animal that can be hunt and used for eating it can be from a deer to a small squirrels
Generally Bird which are hunted and used for eating
It is a mixture of two liquids or more than two liquids of different densities.
is a mixture of and vinegar in the ratio of 3: 1 it is mainly used in salad dressing
It is the minced mixture of meat poultry or fish combined withfats salt and other flavouring agents
Chef Garde Manger
A chef who specializes in the preparation of cold foods (such as meats, fish, and salads
A vegetable broth or fish stock with herbs, used for poaching fish.
The flesh of a young calf, used as food.
Onion-flavored creamy cheese sauce with egg yolk and grated cheese. Derivatives of Bechamel sauce
A slice cut from round fish.
A sandwich of three slices of bread with two layers of meat (such as turkey) and lettuce, tomato, and mayonnaise
Savoury clear jelly prepared from a liquid stock made by simmering the bones of beef, veal, chicken, or fish
It comprise of more than one ingredient unlike simple salads.
It can be of