Commie 2 Interview Questions and Answers

My trail menu includes a variety of dishes with both vegetarian and non-vegetarian options.

• Soup: Cream of Mushroom

• Appetizers: Veg - Bruschetta, Non-veg - Chicken Satay

• Salad: Caesar Salad

• Non-veg Main Course: Grilled Fish with Lemon Butter Sauce

• Veg Main Course: Paneer Tikka Masala

• Pasta: Veg - Penne Arrabiata, Non-veg - Spaghetti Bolognese

• Dessert: Tiramisu

Types of salads, soups, cutting boards, beef parts, and cutting names.

• Types of salads: Caesar salad, Greek salad, Waldorf salad, Cobb salad

• Types of soups: Tomato soup, Chicken noodle soup, Minestrone soup, Clam chowder

• Types of cutting boards: Wood, Plastic, Bamboo, Glass

• Different parts of beef: Chuck, Rib, Loin, Round, Brisket

• Different types of cutting names: Julienne, Dice, Chop, Mince

Mother sauces are the base sauces of Continental cuisine, used to create a variety of other sauces.

• There are five mother sauces: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

• These sauces are used as a base to create other sauces, such as Mornay (Béchamel + cheese), Allemande (Velouté + egg yolks and cream), and Demi-glace (Espagnole + beef stock).

• The mother sauces are an important foundation of classic French cuisine and are still used in modern cooking today.

To make dosa and idli better, use fermented batter, proper grinding techniques, and appropriate cooking methods.

• Ferment the batter overnight to enhance the flavor and texture.

• Grind the batter to a smooth consistency for soft and fluffy idlis.

• Use a well-seasoned cast iron tawa or non-stick pan for crispy dosas.

• Add a pinch of baking soda to the batter for extra softness in idlis.

• Serve dosas and idlis hot with chutney, sambar, or a variety of accompaniments.

Pav bhaji is a popular Indian street food made with mashed vegetables and spices served with buttered bread rolls.

• Boil and mash vegetables like potatoes, cauliflower, peas, and carrots

• In a pan, sauté onions, garlic, and ginger

• Add tomatoes, pav bhaji masala, red chili powder, and salt

• Mix in the mashed vegetables and cook until flavors blend

• Serve hot with buttered pav (bread rolls) and garnish with coriander leaves

Sambhar is a popular South Indian dish made with lentils and vegetables, flavored with a unique blend of spices.

• To make sambhar, start by cooking lentils until soft and mushy.

• In a separate pan, sauté onions, tomatoes, and vegetables of your choice.

• Add tamarind pulp, sambhar powder, and other spices to the sautéed vegetables.

• Combine the cooked lentils with the sautéed mixture and simmer until flavors meld together.

• Temper mustard seeds, curry leaves, and dried red chilies in gh...read more