Msc Cruises Executive Sous Chef Interview Questions, Process, and Tips

AHCCP stands for Australian Hazard Analysis Critical Control Point. It is a food safety system designed to identify and prevent hazards in the food production process.

• AHCCP is similar to HACCP (Hazard Analysis Critical Control Point) but specific to Australian food safety regulations.

• It involves identifying potential hazards in the food production process and implementing control measures to prevent them.

• Examples of ha...read more

Beef Wellington is a classic British dish consisting of beef tenderloin coated with pâté and duxelles, then wrapped in puff pastry and baked.

• Beef Wellington is made with beef tenderloin as the main ingredient

• It is coated with pâté (often fois gras) and duxelles (a mixture of finely chopped mushrooms, onions, and herbs)

• The beef is then wrapped in puff pastry and baked until the pastry is golden brown and the beef is coo

PPM stands for parts per million, a unit of measurement used to express very dilute concentrations of substances.

• PPM is used to measure the concentration of a substance in a solution or mixture.

• It is calculated as the ratio of the mass of the solute to the total mass of the solution, multiplied by one million.

• For example, if a solution contains 100 parts of a substance per million parts of solution, it is said to have

Handling blast chiller involves quick cooling of food to prevent bacterial growth and maintain quality.

• Ensure food is properly wrapped or covered before placing in blast chiller

• Monitor temperature to ensure food reaches safe cooling temperature quickly

• Rotate food items to ensure even cooling throughout

• Follow proper guidelines for blast chiller operation and maintenance

• Example: When cooling a large batch of soup, divide