Food Production- Interview questions

1.
What do you mean by the term?
To cook food in an enclosed oven
2.
What is Bake Blind?To partially or completely cook an unfilled pastry
case. This is done by pricking the base of the case with a fork all over then l
ining the uncooked case with greaseproof paper and weighting it down with beans.
Cooking is between 15 and 30 minutes, depending on the recipe.3.
To cov
er a food with strips of fat, such as bacon or larding fat, which protects and b
astes it during cooking? Is technically known as?Bard4.
what is baking?T
he cooking of food/food items by converted dry heat in an oven5.
Define
braising?Braising is defined as the cooking of whole food or large cuts in a cov
ered container with an appropriate amount of liquid which forms the basis of the
sauce. to accompany the dish. Braising usually takes place in an oven6.
What is the purpose of Braising?To cook meat that is too tough to roast but doe
s not need to be cut into small pieces. Also to tenderise vegetables which conta
in tough cellulose.7.
Differentiate Brown Braising & White BraisingBrow
n Braising where the food is browned beforehand and dark ingredients such as bro
wn stock or other red meat, or red wine are used.
White Braising where the f
ood is blanched, refreshed and cooked in a white liquid such as white stock8.
What is meant by Blanching and refreshing where the food is covered with c
old water, brought to boil, or as in the case of vegetables plunged into boiling
liquid and rinsed under cold water to remove sediment and impurities, bitternes
s, and to stop discolouration.9.
Define Boiling ?Boiling is the cooking
of foods in a liquid either at or brought to boiling point.Although boiling appe
ars to be a simple method of cookery care must be taken to prepare, time and fin
ish the items10.
Boiling gently with gentle surface motion is known asSimm
ering11.
Deep Fry means ?The process of cooking food by immersion in hot f
at or oil in a deep pan or electric fryer to give a crisp, golden coating.12.
Fishes are also classified by their fat content give example?White fish & Oi
ly fish13.
What is Oily fish?These are the fish that are high in their fat
content. E.g. eel, mackerel, salmon trout.14.
What is White fish?These ar
e the fish that are low in fat content e.g. cod, hake, haddock, whiting, halibut
, lemon sole, turbot.15.
Give example for Round fish?Cod, hake, haddock, w
hiting, eel, mackerel, salmon, trout.16.
Flat fish are the fish, which hav
e eyes on the same side of their body. They are found at great depths at the bot
tom of the sea can name some fish?Halibut, lemon sole, plaice, sole, turbot.17.
Define River fish? More nourishing than seawater fish e.g. eel, lamprey, e
tc and are also more flavourful. 18.
Shellfish have a different classifica
tion all together. They are classified into?
For the pastry dough:
3 3/4 cups flour, plus more as needed for dusting
1 tablespoon + 2 teaspoons Kosher salt
1/4 cup + 1 tablespoon granulated sugar
1 tablespoon + 1 1/2 teaspoons Instant yeast (preferably SAF Gold Label)
1 cup + 2 tablespoons cold water
1 large egg white
8 tablespoons unsalted butter (84% butterfat), softened
1 tablespoon heavy cream
Nonstick cooking spray as needed
For the butter block:
18 tablespoons unsalted butter (84% butterfat), softened
Grapeseed oil as needed
Glaze of your choice as needed
Decorating sugar of your choice as needed
Special equipment:
Stand mixer with dough hook and whisk attachments
Ruler
Large offset spatula
3 1/2-inch (9 cm) ring cutter

1 inch (2.5 cm) ring cutter

Deep-frying thermometer
2 uncut piping bags
Wilton #230 Bismarck metal tip or other Bismarck tube
Ateco #803 plain tip (5/16-inch/0.8 cm diameter)
Cooking Directions
Two Days Before
Make ganache: Prepare one of the ganache recipes below and refrigerate until nee
ded.
Make pastry dough: Combine the bread flour, salt, sugar, yeast, water, egg white
s, butter, and cream in a stand mixer fitted with a dough hook. Mix until just c
ombined, about 3 minutes. When finished the dough will be rough and have very li
ttle gluten development.
Lightly grease a medium bowl with nonstick cooking spray. Transfer the dough to
the bowl. Cover with plastic wrap pressed directly on the surface of the dough,
to prevent a skin from forming. Proof the dough in a warm spot until doubled in
size, 2 to 3 hours.
Remove the plastic wrap and punch down the dough by folding the edges into the c
enter, releasing as much of the gas as possible. On a piece of parchment paper,
shape into a 10-inch (25 cm) square. Transfer to a sheet pan, still on the parch
ment paper, and cover with plastic wrap. Refrigerate overnight.
Make butter block: Draw a 7-inch (18 cm) square on a piece of parchment paper wi
th a pencil. Flip the parchment over so that the butter won't come in contact wi
th the pencil marks. Place the butter in the center of the square and spread it
evenly with an offset spatula to fill the square. Refrigerate overnight.
One Day Before
Laminate: Remove the butter from the refrigerator. It should still be soft enoug
h to bend slightly without cracking. If it is still too firm, lightly beat it wi
th a
rolling pin on a lightly floured work surface until it becomes pliable. Make sur
e to press the butter back to its original 7-inch (18 cm) square after working i
t.
Remove the dough from the refrigerator, making sure it is very cold throughout.
Place the dough on a floured work surface. Using the rolling pin, roll out the d
ough to a 10-inch (25.5 cm) square about 1 inch (2.5 cm) thick. Arrange the butt
er block in the center of the dough so it looks like a diamond in the center of
the square (rotated 45 degrees, with the corners of the butter block facing the
center of the dough sides). Pull the corners of the dough up and over to the cen
ter of the butter block. Pinch the seams of dough together to seal the butter in
side. You should have a square slightly larger than the butter block.
Very lightly dust the work surface with flour to ensure the dough doesn't stick.
With a rolling pin, using steady, even pressure, roll out the dough from the ce
nter. When finished, you should have a 20-inch (50 cm) square about 1/4-inch (6
mm) thick. (This is not the typical lamination technique and is unique to this r
ecipe. When rolling out dough, you want to use as little flour as possible. The
more flour you incorporate into the dough, the tougher it will be to roll out, a
nd when you fry the At-Home Cronut pastries they will flake apart.)
Fold the dough in half horizontally, making sure to line up the edges so you are
left with a rectangle. Then fold the dough vertically. You should have a 10-inc
h (25.5 cm) square of dough with 4 layers. Wrap tightly in plastic wrap and refr
igerate for 1 hour.
Repeat steps 3 and 4. Cover tightly with plastic wrap and refrigerate overnight.
The Day Of
Cut dough: On a lightly floured work surface, roll out the dough to a 15-inch (4
0 cm) square about 1/2-inch (1.3 cm) thick. Transfer the dough to a half sheet p
an, cover with plastic wrap, and refrigerate for 1 hour to relax.
Using a 3 1/2-inch (9 cm) ring cutter, cut 12 rounds. Cut out the center of each
round with a 1-inch (2.5 cm) ring cutter to create the doughnut shape.
Line a sheet pan with parchment paper and lightly dust the parchment with flour.
Place the At-Home Cronut pastries on the pan, spacing them about 3 inches (8 cm

) apart. Lightly spray a piece of plastic wrap with nonstick spray and lay it on
top of the pastries. Proof in a warm spot until tripled in size, about 2 hours.
(It's best to proof At-Home Cronut pastries in a warm, humid place. But if the
proofing area is too warm, the butter will melt, so do not place the pastries on
top of the oven or near another direct source of heat.
Fry dough: Heat the grapeseed oil in a large pot until it reaches 350 degrees F
(175 degrees C). Use a deep-frying thermometer to verify that the oil is at the
right temperature. (The temperature of the oil is very important to the frying p
rocess. If it is too low, the pastries will be greasy; too high, the inside will
be undercooked while the outside is burnt.) Line a platter with several layers
of paper towels for draining the pastries.
Gently place 3 or 4 of them at a time into the hot oil. Fry for about 90 seconds
on each side, flipping once, until golden brown. Remove from the oil with a slo
tted spoon and drain on the paper towels.
Check that the oil is at the right temperature. If not, let it heat up again bef
ore frying the next batch. Continue until all of them are fried.
Let cool completely before filling.
Make glaze: Prepare the glaze below that corresponds to your choice of ganache.
Make flavored sugar: Prepare the decorating sugar on page 208 that corresponds t
o your choice of ganache.
Assemble: Transfer the ganache to a stand mixer fitted with a whisk. Whip on hig
h speed until the ganache holds a stiff peak. (If using the Champagne-chocolate
ganache, simply whisk it until smooth. It will be quite thick already.)
Cut the tip of a piping bag to snugly fit the Bismarck tip. Using a rubber spatu
la, place 2 large scoops of ganache in a piping bag so that it is one-third full
. Push the ganache down toward the tip of the bag.
Place the decorating sugar that corresponds to your choice of ganache and glaze
in a bowl.
Arrange each At-Home Cronut pastry so that the flatter side is facing up. Inject
the ganache through the top of the pastry in four different spots, evenly space
d. As you pipe the ganache, you should feel the pastry getting heavier in your h
and.
Place the pastry on its side. Roll in the corresponding sugar, coating the outsi
de edges.
If the glaze has cooled, microwave it for a few seconds to warm until soft. Cut
the tip of a piping bag to snugly fit a #803 plain tip. Using a rubber spatula,
transfer the glaze to the bag. Push the glaze down toward the tip of the bag.
Pipe a ring of glaze around the top of each At-Home Cronut pastry, making sure t
o cover all the holes created from the filling. Keep in mind that the glaze will
continue to spread slightly as it cools. Let the glaze set for about 15 minutes
before serving.
Serving instructions: Because the At-Home Cronut pastry is cream-filled, it must
be served at room temperature.
Storage instructions: Consume within 8 hours of frying. Leftover ganache can be
stored in a closed airtight container in the refrigerator for 2 days. Leftover f
lavored sugar can keep in a closed airtight container for weeks and can be used
to macerate fruits or sweeten drinks.
Ganaches
Vanilla Rose Ganache
1 gelatin sheet, 160 bloom (If you can't find gelatin sheets, use powdered gelat
in. One gelatin sheet = 1 scant teaspoon [2.3 grams] powdered gelatin. For every
teaspoon of gelatin, bloom in 1 tablespoon [15 grams] water.)
1 3/4 cups heavy cream
1 Vanilla bean (preferably Tahitian), split lengthwise, seeds scraped
1/2 cup white chocolate, finely chopped
4 tablespoons rose water
Soak the gelatin sheet in a bowl of ice water until soft, about 20 minutes. If u
sing powdered gelatin, sprinkle 1 teaspoon (2.3 grams) gelatin over 1 tablespoon
(15 grams) water in a small bowl, stir, and let sit 20 minutes to bloom.
Combine the heavy cream and vanilla bean seeds in a small pot and bring to a boi

l over medium heat. Remove from the heat.

If using a gelatin sheet, squeeze out any excess water. Whisk the bloomed gelati
n into the cream until the gelatin is dissolved.
Place the white chocolate in a small heatproof bowl. Pour the hot cream over the
chocolate and let stand for 30 seconds.
Whisk the white chocolate and hot cream until smooth. Add the rose water and whi
sk until fully blended. Cover with plastic wrap pressed directly onto the surfac
e of the ganache, to prevent a skin from forming. Refrigerate overnight to set.
Whipped Lemon Ganache
2 gelatin sheets, 160 bloom (If you can't find gelatin sheets, use powdered gela
tin. One gelatin sheet = 1 scant teaspoon [2.3 grams] powdered gelatin. For ever
y teaspoon of gelatin, bloom in 1 tablespoon [15 grams] water.)
3/4 cup + 2 tablespoons heavy cream
Grated zest from one lemon
1/4 cup granulated sugar
3/4 cup white chocolate, finely chopped
1/2 cup + 1 tablespoon lemon juice
Soak the gelatin sheets in a bowl of ice water until soft, about 20 minutes. If
using powdered gelatin, sprinkle 2 teaspoons (5 grams) gelatin over 2 tablespoon
s (30 grams) water in a small bowl, stir, and let sit 20 minutes to bloom.
Combine the cream, lemon zest, and sugar in a small pot and bring to a boil over
medium heat. Remove from the heat.
If using gelatin sheets, squeeze out any excess water. Whisk the bloomed gelatin
into the cream until the gelatin is dissolved.
Place the white chocolate in a small heatproof bowl. Pour the hot cream over the
chocolate and let stand for 30 seconds.
Whisk the white chocolate and hot cream until smooth. Let the ganache cool to ro
om temperature.
Whisk in the lemon juice. Cover with plastic wrap pressed directly onto the surf
ace of the ganache, to prevent a skin from forming. Refrigerate overnight to set
.
Champagne-Chocolate Ganache
2 tablespoons water
1/4 cup + 2 tablespoons champagne
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup heavy cream
3 large egg yolks
3 tablespoons granulated sugar
1 cup + 1 tablespoon dark chocolate (66% cocoa content), finely chopped
Combine the water, 2 tablespoons (26 grams) of the Champagne, and the cocoa powd
er in a small bowl. Mix to a smooth paste.
Combine the cream and the remaining 1/4 cup (76 grams) Champagne in a small pot
and bring to a boil over medium heat. Remove from the heat.
Whisk the egg yolks and granulated sugar together in a small bowl. Stream one-th
ird of the hot cream mixture into the egg yolks, whisking constantly until fully
blended, to temper them. Whisk the tempered yolks into the remaining hot cream.
Return the pot to medium heat.
Keep whisking! Continue to cook the custard over medium heat until it reaches 18
5 degrees F (85 degrees C). The custard will turn pale yellow and thicken so tha
t it coats the back of a spoon. Remove from the heat and whisk in the cocoa powd
er paste until fully incorporated.
Place the chocolate in a medium heatproof bowl. Strain the custard through a sma
ll sieve over the chocolate. Let stand for 30 seconds.
Whisk the chocolate and custard until smooth. When finished, the ganache will ha
ve the consistency of yogurt. Reserve 1/4 cup (50 grams) for the glaze. Cover wi
th plastic wrap pressed directly onto the surface of the ganache, to prevent a s
kin from forming. Refrigerate overnight to set.
Flavored Sugars
Vanilla Sugar
1 cup granulated sugar

1 Vanilla bean (preferably Tahitian), split lengthwise, seeds scraped

Maple Sugar
1 cup granulated maple sugar
Grated zest from one lemon
Orange Sugar
1 cup granulated sugar
Grated zest from one orange
Combine the sugar and its flavoring in a small bowl. Reserve until needed.
Glazes
Rose Glaze
1/2 cup glazing fondant (Glazing fondant is also known as "fondant icing" or "pa
stry fondant." It is similar to royal icing but remains shiny when it sets.)
2 tablespoons rose water
Lemon Glaze
1/2 cup glazing fondant (Glazing fondant is also known as "fondant icing" or "pa
stry fondant." It is similar to royal icing but remains shiny when it sets.)
Grated zest from one lemon
Champagne-Chocolate Glaze
1/2 cup glazing fondant (Glazing fondant is also known as "fondant icing" or "pa
stry fondant." It is similar to royal icing but remains shiny when it sets.)
1/4 cup champagne-chocolate ganache (see above)
Warm the fondant in a small bowl in the microwave in 10-second intervals, stirri
ng between intervals. When the fondant is slightly warm, about 20 seconds, add t
he corresponding flavor and stir until fully blended.