Qatar Airways Commis Chef 2 Interview Questions and Answers

Q1. Types of souces in continental cousine
Ans. 
Types of sauces commonly used in continental cuisine include bechamel, hollandaise, and tomato sauce.
• Bechamel sauce is a white sauce made from butter, flour, and milk.

• Hollandaise sauce is a rich, creamy sauce made from butter, egg yolks, and lemon juice.

• Tomato sauce is a savory sauce made from tomatoes, onions, garlic, and herbs.
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Q2. Types os basic cuts and what are working in last job
Ans. 
Basic cuts include julienne, brunoise, dice, chiffonade, and mince. In my last job, I worked with these cuts in preparing various dishes.
• Julienne - long, thin strips

• Brunoise - small dice

• Dice - medium-sized cubes

• Chiffonade - finely sliced or shredded

• Mince - very finely chopped
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