Carnival Cruise Lines Indian Chef Interview Questions and Answers

One day, meeting with manager

Q1. Who are you and why
Add your answer
Q2. Why do you want to work here
Add your answer
Q3. Where did you study
Add your answer
Q4. Please work for us
Add your answer
Q5. Hekllo how are you
Add your answer

Q1. What is mean by HACCP
Ans. 
HACCP stands for Hazard Analysis and Critical Control Points.
• HACCP is a systematic approach to food safety management.

• It identifies, evaluates, and controls hazards that can cause foodborne illnesses.

• HACCP focuses on preventing rather than detecting hazards.

• It involves seven principles: conducting hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actio...read more
Answered by AI
View 2 more answers
Q2. How to make fish stock
Ans. 
Fish stock is a flavorful liquid made by simmering fish bones, vegetables, and aromatics.
• Start by sautéing aromatic vegetables like onions, carrots, and celery in a large pot.

• Add fish bones, such as the heads, tails, and trimmings, to the pot.

• Cover the ingredients with cold water and bring to a simmer.

• Skim off any impurities that rise to the surface.

• Add herbs and spices like bay leaves, thyme, and peppercorns for addit...read more
Answered by AI
View 2 more answers
Q3. How to clarify of beef stock
Ans. 
Clarifying beef stock involves removing impurities and achieving a clear, clean liquid.
• Start by simmering the beef stock to allow impurities to rise to the surface.

• Skim off any foam or scum that forms on the surface using a ladle or skimmer.

• To further clarify the stock, strain it through a fine mesh sieve or cheesecloth.

• For an even clearer result, use a technique called 'rafting' where egg whites and other ingredients ...read more
Answered by AI
Add your answer

Q1. Tell me something about yourself?
Add your answer
Q2. Why do you want to join this company?
Add your answer
Q3. Why do you choose a Chef?
Add your answer