BHCT 202 - Sidharth Srivastava

Serving of the same quantity of food to the guest in a restaurant is also known as

• Dividing

• Separation

• Molding

• Portioning

Food free from any type of pesticides and chemicals are known as

• Organic Food

• Farm Food

• Fresh Food

• Shudh

HACCP stands for

• Hazard analysis and critical control point

• Hazard analysis of chemical containing pathogens

• Hazard analysis criteria control point

• Hazard analysis chemical control point

Defrosting the frozen product is

• Thawing

• Dipping

• Softening

• Chargrill

It’s is mostly used in Chinese Kitchen

• Cleaver

• Fruit Knife

• Tourne Knife

• Chef’s Knife

Sharpening of edge with a sharpening steel is known as

• Honing

• Moning

• Kosher

• Portioning

Veste Blanc is the term associated with

• Cap

• Coat

• Apron

• Shoes

A French word which literally means puffed up and is used as a culinary term in both English and French

• Soufflé

• Parfait

• Sorbet

• Granita

They are puff shells, made from choux paste, which are then filled with ice cream.

• Parfait

• Granita

• Profiteroles

• Sundae

An American dessert creation, a version of Norwegian omelet, this very festive dessert is composed of slightly softened ice cream mounded on top of a round or oval base of sponge cake.

• Baked Alaska

• Granita

• Sundae

• Profiteroles