Explore topic-wise InterviewSolutions in Current Affairs.

There are FIVE roll SYSTEMS in a flour MILL: BREAK, sizing, midds (for MIDDLING), low grade, and residue.

There are five roll systems in a flour mill: break, sizing, midds (for middling), low grade, and residue.

The more TRADITIONAL and well known home-made PUDDINGS are apple or rhubarb crumble, bread and BUTTER pudding, SPOTTED dick and trifle.

The more traditional and well known home-made puddings are apple or rhubarb crumble, bread and butter pudding, spotted dick and trifle.

A PUDDING is the dessert COURSE of a MEAL (`PUD' is used informally). In Britain, we also use the WORDS 'dessert, 'sweet'' and 'afters'.

A pudding is the dessert course of a meal (`pud' is used informally). In Britain, we also use the words 'dessert, 'sweet'' and 'afters'.

The WORD pudding PROBABLY comes from the French boudin via the LATIN botellus, meaning "small sausage," REFERRING to encased meats used in medieval puddings.[1] In the United Kingdom and some Commonwealth countries, pudding is a common term for any dessert.

The word pudding probably comes from the French boudin via the Latin botellus, meaning "small sausage," referring to encased meats used in medieval puddings.[1] In the United Kingdom and some Commonwealth countries, pudding is a common term for any dessert.

It is prepared by cooking flour and clarified butter for APPROX. 5 MINUTES over SLOW heat and stirring constantly with a whisk. It is USED for Béchamel sauce and thick soups.

It is prepared by cooking flour and clarified butter for approx. 5 minutes over slow heat and stirring constantly with a whisk. It is used for Béchamel sauce and thick soups.

• STOCK POT
• CHICKEN BROTH
• VEAL BROTH
• VEGETABLE BROTH
• FISH STOCK
• BROWN STOCK
• MEAT GLACE/ GLACE DE VIANDE
• FISH GLACE
• JUS
• ESSENCES

A STOCK is a FLAVORFUL extract made by cooking meat, fish or VEGETABLES in WATER. Commercially stocks are prepared by simmering bones in water with addition of some flavoring AGENTS.

A stock is a flavorful extract made by cooking meat, fish or vegetables in water. Commercially stocks are prepared by simmering bones in water with addition of some flavoring agents.

DEEP POACHING & SHALLOW Poaching

Deep Poaching & Shallow Poaching

The main REASONS why foods are POACHED are because:

• it is a fast method of cooking tender food
• food is moved as LITTLE as possible and does not break up or fall apart
• poaching liquid can CONTRIBUTE to taste and MAKE good bases for sauces
• keeps flavour of food well and does not add fats/oils

The main reasons why foods are poached are because:

Cooking food either partially or completely covered by a liquid which is brought to, and maintained at a temperature just below boiling point.

Poaching is an EFFECTIVE way of cooking foods for both hot or cold service, not only does it PRODUCE HEALTHY food but it enhances flavour. It can however require considerable skill and judgement particularly with complex SHALLOW poached fish dishes. Some dishes described as poach are strictly speaking a mixture of boiling & poaching for example a whole poached salmon.

Cooking food either partially or completely covered by a liquid which is brought to, and maintained at a temperature just below boiling point.

Poaching is an effective way of cooking foods for both hot or cold service, not only does it produce healthy food but it enhances flavour. It can however require considerable skill and judgement particularly with complex shallow poached fish dishes. Some dishes described as poach are strictly speaking a mixture of boiling & poaching for example a whole poached salmon.

Sausage is a forcemeat enclosed in a tube LIKE CASING. The variety is virtually endless. Fresh sausages are made from cured meats. The meat is CHOPPED, or DICED and then it is seasoned. It is then stuffed into a casing. This is a raw product and should be cooked before eating. Country sauges, Italian sausages and GOAN sausages are good example of this type of sausage.

Sausage is a forcemeat enclosed in a tube like casing. The variety is virtually endless. Fresh sausages are made from cured meats. The meat is chopped, or diced and then it is seasoned. It is then stuffed into a casing. This is a raw product and should be cooked before eating. Country sauges, Italian sausages and goan sausages are good example of this type of sausage.

The GENERAL DEFINITION of forcemeat is ground or pureed flesh combined with FAT and seasoning and BOUND by the process of EMULSIFICATION or by the addition of binding agents.

The general definition of forcemeat is ground or pureed flesh combined with fat and seasoning and bound by the process of emulsification or by the addition of binding agents.

• BRINE pumping
• Spray pumping
• BRINING and
• DRY CURING

• Bacon
• Gammon
• HAM
• FORCEMEAT
• Sausage
• SALAMI

• Meat should not fatty.
• No hair on the meat.
• No cyst on the meat.
• Age group
• NO BLOOD HAEMOERRAGE
• Abnormal thickness of fat.
• Abrasion on the skin.
• Contaminated carcass with DIRT, hair, INSECTS and maggots..
• Brown pigmented ribs to be REJECTED.
• BAD odor.
• Carcass other than pale pink colour.
• Spongy and slimy pork

• Stag --- male matured animal that has been castrated.
• Barrow ---male immature animal that has been castrated.
• Hog ---very young PIGS castrated .
• Boar --- male for breeding purpose.
• Sow--- female which yielded progeny.
• GILT --- a female PIG not CONCEIVED.

• Lean MUSCLE
• Connective TISSUE
• FAT
• Bones

• Waterzooi- soup with root vegetables, belgium
• BUFFALO chix wings- USA
• Cock-a-leekie- scotland
• Coq au vin-france
• Poulet SAUTE Chasseur- mushroom, TOMATO and wine-france
• Caciatore – tomatoes and green peppers-italy
• Marengo- with mushroom, tomatoes, crayfish and fried egg- france
• Kiev- deep fried suprmes stuffed with herb and garlic butter
• Tetrazini- pasta,cheese, cream and brandy-usa

• WINGS
• WINGLETS
• THIGH
• DRUMSTICK
• CARCASS

• PLUMP BREAST
• Pliable breast bone
• Flesh firm
• White SKIN with bluish tint
• Smooth legs with SMALL scales

• BROILER
• ROASTING CHICKEN
• CAPONS
• Poussins

• Roast leg of lamb served with mint sauce
• IRISH stew
• Mussakka
• Shish KEBAB
• Navarin de agneau
• Shepard’s pie
• North umbrian DUCK(shoulder boned and stuffed to resemble duck)
• CROWN roast

• It should be compact and evenly fleshed
• Should have a red colour and FINE texture
• There should be even distribution of surface fat, which should be hard and flaky in STRUCTURE and a clear white colour.
• In the young ANIMAL the bone should be PINK and porous so the blood is shown when cut.

Honey plays a MAJOR role in patisserie, being used in gingerbread, nonnettes (SMALL ROUND cakes of iced gingerbread), croquets, crisp almond biscuits(cookies), oriental cakes and various types of confectionery. GROG, egg nogg and certain liqueurs also contain honey and it is used INSTEAD of saltpeter in pickling brine for fine delicatessen meats.

Honey plays a major role in patisserie, being used in gingerbread, nonnettes (small round cakes of iced gingerbread), croquets, crisp almond biscuits(cookies), oriental cakes and various types of confectionery. Grog, egg nogg and certain liqueurs also contain honey and it is used instead of saltpeter in pickling brine for fine delicatessen meats.

HEATHER HONEY or LAVENDER honey.

Heather honey or lavender honey.

Games

Games

1842.

1842.

WORD 'cocoa' from the AZTEC cacahuatl.

word 'cocoa' from the Aztec cacahuatl.

The WORD 'Chocolate' COMES from the MAYAN word xocoatl,

The word 'Chocolate' comes from the Mayan word xocoatl,

The PRESENT word cheese is derived from the OLD English word "CESE" and "Chiese" from the Latin "Caseus". The equivalent words in German" Kase", and French "FROMAGE", in SPAIN it is called "Queso", and in Italy "Fromaggio".

The present word cheese is derived from the old English word "Cese" and "Chiese" from the Latin "Caseus". The equivalent words in German" Kase", and French "Fromage", in Spain it is called "Queso", and in Italy "Fromaggio".

Cheese is the curd of or the fresh or matured product OBTAINED by ENZYME activity and SUBSEQUENT separation of whey by DRAINAGE, after coagulation of MILK, cream, partly skimmed milk, butter milk or a combination of these bases.

Cheese is the curd of or the fresh or matured product obtained by enzyme activity and subsequent separation of whey by drainage, after coagulation of milk, cream, partly skimmed milk, butter milk or a combination of these bases.

• FRESH CHEESES
• SOFT Cheeses
• Semi-HARD Cheeses
• Hard Cheeses
• BLUE Cheeses

VITAMINS A, D and E.

vitamins A, D and E.

Butter is made by churning pasteurized cream. During churning the cream becomes more viscous and finally a mass of solid butter is produced. The liquid by-product, known as buttermilk, is removed and the butter is MIXED to GIVE the DESIRED consistency. Salt and colouring matter may be added at this stage, although some butter is sold unsalted.

The churning or agitation process reverses the emulsion. Cream is an emulsion of fat globules dispersed in a water PHASE. During churning the fat globules aggregate and form a solid phase which is interspersed by small water droplets. Butter is therefore a water-in-fat emulsion. 

Butter is made by churning pasteurized cream. During churning the cream becomes more viscous and finally a mass of solid butter is produced. The liquid by-product, known as buttermilk, is removed and the butter is mixed to give the desired consistency. Salt and colouring matter may be added at this stage, although some butter is sold unsalted.

The churning or agitation process reverses the emulsion. Cream is an emulsion of fat globules dispersed in a water phase. During churning the fat globules aggregate and form a solid phase which is interspersed by small water droplets. Butter is therefore a water-in-fat emulsion. 

Lard is FAT extracted from pigs. The EXTRACTION is carried out by HEATING or “rendering”. Lard is almost 100% pure fat.

Lard is fat extracted from pigs. The extraction is carried out by heating or “rendering”. Lard is almost 100% pure fat.

Margarine is an emulsion of water in fat. The fat is a blend of refined vegetable oils, a portion of which has been hardened by hydrogenation to produce the DESIRED plasticity in the final product. Fish oils and animal fats may also be incorporated in the blend. The hydrogenation is carried out by HEATING the oil in large sealed vessels under pressure. Hydrogen is bubbled into the oil and finely divided nickel, which is subsequently REMOVED by filtration, is required as a catalyst. The oil blend is mixed with the water phase, which is skimmed milk, soured under controlled conditions to give the desired flavour to the product. Artificial colouring, salt and vitamins A and D are then added. In Britain these vitamins must be added by law. This law in necessary because margarine often REPLACES butter in the diet and butter is an important source of vitamins A and D. The emulsion is formed in a machine called a votator, in which mixing and cooling OCCUR together, and a fat of the desired consistency is produced.

Margarine is an emulsion of water in fat. The fat is a blend of refined vegetable oils, a portion of which has been hardened by hydrogenation to produce the desired plasticity in the final product. Fish oils and animal fats may also be incorporated in the blend. The hydrogenation is carried out by heating the oil in large sealed vessels under pressure. Hydrogen is bubbled into the oil and finely divided nickel, which is subsequently removed by filtration, is required as a catalyst. The oil blend is mixed with the water phase, which is skimmed milk, soured under controlled conditions to give the desired flavour to the product. Artificial colouring, salt and vitamins A and D are then added. In Britain these vitamins must be added by law. This law in necessary because margarine often replaces butter in the diet and butter is an important source of vitamins A and D. The emulsion is formed in a machine called a votator, in which mixing and cooling occur together, and a fat of the desired consistency is produced.

POLYUNSATURATED FATTY ACIDS

polyunsaturated fatty acids

(A) MELTING-POINT:

 Fats melt when heated. Since fats are mixtures of TRIGLYCERIDES they do not have a distinct melting-point but melt over a range of temperature. The temperature at which melting starts is called the slip point. Most fats melt at a temperature between 30°C and 40°C. The melting-point for oils is below normal air temperature. The more double bonds the lower the melting point.

(B) SMOKE-POINT:

When a fat or oil is heated to a certain temperature it starts to decompose, producing a blue haze or smoke and a characteristic acrid smell. Most fats and oils start to smoke at a temperature around 200°C. In general, vegetable oils have a higher smoke-point than animal fats. Decomposition of the triglycerides produces small quantities of glycerol and FATTY acids. The glycerol decomposes further producing a compound called acrolein. This decomposition is irreversible and, when using a fat or oil for DEEP frying, the frying temperature should be KEPT below the smoke-point. Smoke-point is a useful measure when assessing the suitability of a fat or oil for frying purposes. Repeated heating of a fat or oil or the presence of burnt food particles will reduce the smoke-point. Repeated beating will also produce oxidative and hydrolytic changes in the fat and result in the accumulation of substances GIVING undesirable flavours to the foods cooked in the fat.

( C ) FLASH-POINT :

When a fat is heated to a high enough temperature, the vapours given off will spontaneously ignite. This temperature is known as the flash-point. For corn oil the flash-point is 360°C. A fat fire should never be put out with water; this will only spread the fire. The heat should be turned off and the oxygen supply cut off by covering the container of burning fat with a lid or blanket.

(A) MELTING-POINT:

 Fats melt when heated. Since fats are mixtures of triglycerides they do not have a distinct melting-point but melt over a range of temperature. The temperature at which melting starts is called the slip point. Most fats melt at a temperature between 30°C and 40°C. The melting-point for oils is below normal air temperature. The more double bonds the lower the melting point.

(B) SMOKE-POINT:

When a fat or oil is heated to a certain temperature it starts to decompose, producing a blue haze or smoke and a characteristic acrid smell. Most fats and oils start to smoke at a temperature around 200°C. In general, vegetable oils have a higher smoke-point than animal fats. Decomposition of the triglycerides produces small quantities of glycerol and fatty acids. The glycerol decomposes further producing a compound called acrolein. This decomposition is irreversible and, when using a fat or oil for deep frying, the frying temperature should be kept below the smoke-point. Smoke-point is a useful measure when assessing the suitability of a fat or oil for frying purposes. Repeated heating of a fat or oil or the presence of burnt food particles will reduce the smoke-point. Repeated beating will also produce oxidative and hydrolytic changes in the fat and result in the accumulation of substances giving undesirable flavours to the foods cooked in the fat.

( C ) FLASH-POINT :

When a fat is heated to a high enough temperature, the vapours given off will spontaneously ignite. This temperature is known as the flash-point. For corn oil the flash-point is 360°C. A fat fire should never be put out with water; this will only spread the fire. The heat should be turned off and the oxygen supply cut off by covering the container of burning fat with a lid or blanket.

SATURATED fatty acids in which the HYDROCARBON CHAIN is saturated with hydrogen.

Unsaturated fatty acids in which the hydrocarbon chain is not saturated with hydrogen and THEREFORE has one or more double bonds.

Saturated fatty acids in which the hydrocarbon chain is saturated with hydrogen.

Unsaturated fatty acids in which the hydrocarbon chain is not saturated with hydrogen and therefore has one or more double bonds.

SATURATED FATTY ACIDS & UNSATURATED fatty acids

Saturated fatty acids & Unsaturated fatty acids

triglycerides

triglycerides

Lipids

Lipids

• No evidence of FREEZER burn
• Undamaged packing
• Minimum fluid LOSS during THAWING
• FLESH still FEELING firm after thawing

The fillets should be translucent, not milky white, firm and SPRINGY to TOUCH with no SIGNS of discoloration. The flesh should be intact.

The fillets should be translucent, not milky white, firm and springy to touch with no signs of discoloration. The flesh should be intact.

• Eyes: Should be bright, FULL and not SUNKEN, no slime or cloudiness.
• Gills: Should be bright red, no bacterial slime.
• Flesh: Should be firm, translucent and resilient so that when pressed the impression goes quickly. It should not be limp
• Scales: Should be flat, moist and plentiful.
• Skin: Should be covered with fresh SEA slime, be smooth and moist with SHEEN and no abrasions or bruising and no discoloration.
• SMELL: Pleasant, no ammonia or sourness
• Small fish when held horizontally on the palm, does not drop at the tail and remain rigid.

Crustacea: CRAB, CRAWFISH, crayfish, lobster, PRAWNS and SHRIMPS.

Mollousca: Cockles, mussels, OYSTERS, scallops.

Crustacea: Crab, crawfish, crayfish, lobster, prawns and shrimps.

Mollousca: Cockles, mussels, oysters, scallops.

More nourishing than SEAWATER fish e.g. eel, LAMPREY, ETC and are also more flavourful. 

More nourishing than seawater fish e.g. eel, lamprey, etc and are also more flavourful. 

HALIBUT, LEMON SOLE, PLAICE, sole, TURBOT.

Halibut, lemon sole, plaice, sole, turbot.

Cod, HAKE, haddock, whiting, EEL, MACKEREL, salmon, trout.

Cod, hake, haddock, whiting, eel, mackerel, salmon, trout.

These are the FISH that are LOW in fat content e.g. cod, HAKE, haddock, whiting, HALIBUT, lemon sole, TURBOT.

These are the fish that are low in fat content e.g. cod, hake, haddock, whiting, halibut, lemon sole, turbot.