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INTERVIEW QUESTIONS IN F&B PRODUCT DEPARTMENT

I have got job experience in ………………hotel in ……………………and I worked in F& B

department.
I worked in restaurant for six months.
There three working shifts are available there. Those are morning, evening, and night shift. I
often worked in the morning shift and I started to work at 7 o’clock in the morning until 3
o’clock in the afternoon.
I used to work in kitchen to prepare breakfast, lunch, and dinner. When I worked in cold kitchen
I had to prepare
About ……………………………………………………………………………….
And when I worked in hot kitchen I had to prepare
About ……………………………………………………………………….
I had to know about the equipments, cutting methods, cooking methods, preparing any kind of
food that was served there and I also learnt about hygiene and sanitation there.
I was so familiar with working for eight hours and sometimes when the bar was busy I had work
overtime until twelve hours.
…………Hyatt Regency Hotel has…………two restaurants. It is called …………..
The capacity of………….restaurants is ……………..guests and …………………..restaurant
has……………….guests.
I had to make sure that everything was fine before I left my duty and I had to report to my
supervisor about the job that I had done.
I have learnt much how to be professional worker there.

1. What did you do as a Cook ?

As a cook, I help the chef to prepare the variety of

2. What did you do as Galley Steward / Kitchen Utility ?

3. What did you learn in your school ?

Answer : I learn …

4. What is responsibility in cook helper / your position ?

5. What is your responsibility in your hotel / position ?

Answer : My responsibility ....

6. What hotel have you applied for job training ?

Answer : I have applied at five stars hotel ... In ...

7. How long have you finished your training ?

Answer : I have completely finished my on the job training for 6 months

8. How long will you work for a cruise ship ?

Answer : I will grow along with the company as long as I can, as long as he company

DUTA SAMUDERA INDONESIA

School of Cruiseship and Hospitality
Kompleks Citraland Celebes Blok H/1 Makassar
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9. Mention of kitchen equipment do you know ?

Answer:

10. What if the work atmosphere is not comfortable for you ?

Answer : - I keep my commitment to work, no matter what happened
- I keep my works and I don’t care it

11. Do you have experience ?

Answer :Yes, I have an experience from my on the job training.

12. Why do you want to get job on cruise ship ?

Answer:

13. Why do you want to apply on cruise ship ?

Answer : - I would like to increase my experience
- I would like to improve my skill
- I want to make future bright
- I want to make my life more better

14. What do you know about living on board ?

Answer:

15. Life on board is very different than life on land. Is there any reason why you would not be
able to commit to an on board 6 or 8 months assignment away from your family and friends,
working 10 - 12 hours a day, 7 day per week /

16. Working on cruise ship may require stretching, reaching, pulling, lifting up to 50 lbs and at
times working in a hot and moist environment. Is there any reason why you will not be able
to performs these types of duties or be unable to adapt to such an environment ?

17. General sanitation for cook and kitchen personal ?

Answer : - Personal Hygiene
- Temperature (Final cooking, Storage, Cold and Hot Holding Temperature)
- Cleaning (Using 3 bucket systems)
- Refer to The U.S.P.H Standard

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School of Cruiseship and Hospitality
Kompleks Citraland Celebes Blok H/1 Makassar
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18. Please, explain about cutting methods!

Julienne : Fine and Bruoise : Small dices Slicing: thin slices Macedoine: Large
long thin match stick of vegetables, 2 mm cubes, 1 cm x 1 cm x
like pieces, 2 mm x 2 x 2 mm x 2 mm 1 cm
mm x 4 cm

Jardinierre: 1 cm x 1 Batonette: larger Paysane: slimmer, Chiffonade: very

cm x 3 cm stick-cut 6 mm x 6 flat, square item 12 thin slicing cut.
mm x 6 cm mm x 12 mm x 3
mm

Mincing: very fine Turned: small seven Chopped: cut into Shredded: cut into
pieces sided barrel irregularly shaped slice thin pieces.
pieces.

19. Please, explain about the cooking methods ?

 Baking: cooking food that uses dry heat, normally in an oven.
 Frying: cooking of food in oil or another fat.
 Roasting: cooking method that uses dry heat where hot air envelops the food.
 Grilling: involves dry heat applied to the surface of food.
 Steaming: method of cooking using steam.
 Poaching: submerging food in a liquid, such as water, milk, stock in a tray.
 Simmering: foods are cooked in hot liquids kept just below the boiling point of water.
 Broiling: cooking by exposing food to direct radiant heat, either on a grill over live coals or
below a gas burner or electric coil.
 Blanching: cooking process wherein a food, usually a vegetable or fruit, is scalded in
boiling water, removed after a brief, timed interval, and finally plunged into iced water to
halt the cooking process.
 Braising: combination-cooking method that uses both wet and dry heats.
 Stewing: cooking in the minimum amount of liquid, water, stock or sauce.

DUTA SAMUDERA INDONESIA

School of Cruiseship and Hospitality
Kompleks Citraland Celebes Blok H/1 Makassar
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20. What kinds of Mother Sauce / Leading Sauce or Grand Sauce do you know?
 Bechamel: also known as white sauce, uses milk as a base and the thickened with a white
roux.
 Espagnole: also known as brown sauce, uses brown stock as a base and the thickened with a
brown roux.
 Hollandaise: a rich creamy sauce that uses butter as a base and the thickened through the
science of emulsions.
 Red Sauce: a tomato base and the thickened with puree by reduction or a roux.
 Veloute: use chicken, fish, or another white stock as a base, the thickened either with a roux
or a liaison (egg yolk and cream).

21. What is Demi Glaze ?

Demi glace is made by combining a mixture of half basic brown sauce and half brown stock
(such as beef stock) and then simmering until it’s reduced by half

22. What is the different between Bechamel and Veloute ?

Bechamel made with milk, Veloute made with chicken, veal, fish stock.

23. Tell me how to make Mayonnaise ?

Whisk egg yolks with lemon juice, pour the oil in a slow and steady stream while whisking
constantly, and if the oil starts to built up at all, stop pouring and whisk the mayonnaise
briskly until the oil has incorporated.

24. What is ingredients of :

 Caesar salad: romaine lettuce, croutons, parmesan cheese, and dressed with Caesar dressing.
 Caesar dressing: egg yolks, olive oil, lemon juice, garlic, Dijon mustard, anchovy, salt and
pepper, vegetable oil, ground black pepper.
 Coleslaw: shredded raw cabbage and carrot, mayonnaise, vinaigrette.
 Ranch Dressing : Butter milk or sauce cream, mayonnaise, minced green onion, garlic
powder, seasoning
 Balsamic Dressing : Balsamic, vinegar, dijon mustard, basic parsley water
 Nicoise salad: lemon juice or red wine vinegar, extra-virgin olive oil, shallot, fresh basil,
fresh thyme, fresh oregano or tarragon, Dijon mustard, ground black pepper.

25. Mention egg dishes for breakfast ?

 Sunny side up: fried in one sidewith the yolk facing up
 Poached egg: Shelled egg and place in boiling water with some salt and vinegar added
 Basted egg: Fried egg in one side with cover to have the egg yolk cooked
 Omelette: beaten eggs cooked in a frying pan until firm, usually served folded over.
 Scrambled egg: beaten eggs in a pan while being gently heated.
 Boiled egg: an egg cooked in its shell in boiling water.

26. How do you make Hollandaise Sauce ?

Whisk egg yolks, water and lemon juice, and cook over very low heat, and stirring

DUTA SAMUDERA INDONESIA

School of Cruiseship and Hospitality
Kompleks Citraland Celebes Blok H/1 Makassar
 5

constantly, add some butter until sauce is thickened then turn the heat off immediately, then
add some salt and pepper.

27. What main types of soup?

TYPE OF SOUP CLASSIFICATION NAMED SOUPS
Consomme
Consomme
Chicken Noodle Soup
CLEAR Bouillon Pot-au-feu
Minestrone
Broth
Scotch Broth
Pumpkin
Puree
Pea and Ham
Cream of Mushroom
Cream
Cream of Tomato
THICK
Velote Veloute Andalouse
Lobster bisque
Bisque
Yabby Bisque
Brown Kidney
Miscellaneous Mulligatawny
Vichyssoise
Cold Gazpacho
Cherry
Congee
Speciality
Avgolemono
MISCELLANEOUS
Miso
Laksa
French Onion
National
Cock-a-Leekie
Fish Cowder
Sweet Corn Chowder

28. Mention names of Pasta ?

Macaroni, Fusilli, Spaghetti, Fettucine, Farfalle, Shells, Penne, Ravioli, Gnocchi

29. Mention kinds of lettuce ?

Iceberg, Romaine, Boston, Bibb, Leaf

30. Mention kind of Cheese ?

Feta, Mozzarella, Mascarpone, Ricotta, Blue cheese, Brie, Camembert, Cheddar, Edam,
Parmesan

31. What is the consist of an American Breakfast ?

American breakfast is full breakfast that consist Cold and Hot dishes

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School of Cruiseship and Hospitality
Kompleks Citraland Celebes Blok H/1 Makassar
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32. Names of different kinds of Bakeries / Patries product commonly served for breakfast?
Croissant, Danish, Muffin, Donut, English muffin, Bagel and Breads

33. What is consist of a set menu ? And mention five difference kinds of each course ?
- Appetizer: Salad, Glazed chicken wings, Garlic Bread, Bruschetta, French Fries
- Soup: Consommé, Cream of mushroom soup, tomato soup, tortilla soup, bisque
- Main course / Entrée: steak, pasta, chicken roulade, grilled fish fillet, chicken cordon bleu
- Dessert: classic crème brulee, strawberry-almond cream tart, Lemon cake, classic fudge-
walnut brownies, raspberry-rhubarb pie

34. What kind of steak do you know ?

- Sirloin Steak is located between the short loin and the round (rear) of the beef steer or
heifer and is cut into a variety of steaks.
- Tenderloin Steak is cut from the loin of a cow, it comes from the short loin, or the psoas
major of the beef carcass.
- Rib Eye Steak is a boneless cur from the center of the beef cow’s rib.
- Rib Steak is a bone-in cut from the rib roast.
- Porterhouse is a bone-in steak cut from the rear of the short loin of the beef cow.

35. Mention the Grade / Doneness of Steak ?

Blue rare, Rare, Medium rare, Medium, Medium well, Well done.

36. Mention hand tools and small equipment used in Galley ?

SPOON MASHER LADLE SKEWER

FOOD SCOOP TONGS GRATER GARLIC PRESSES

37. What do you know about Moist Heat and Dry Heat Cooking method and their classification?
- Moist-heat cooking methods: use water, liquid or steam to transfer heat to food. i.e:
poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote.
- Dry-heat cooking methods: involve the circulation of hot air or direct contact to fat to
transfer heat. i.e: pan frying, searing, roasting, sautéing, sweating, stir-frying, grilling, deep-
frying, broiling, baking and rotisserie cooking.

38. What do you know about White Stock, Brown Stock and Fish Stock ?
- White Stock: a clear, pale liquid made from simmering poultry, beef, or fish bones.
- Brown Stock: made from roast beef bones and mirepoix.
- Fish Stock: made from fish bones fish heads and mirepoix.

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School of Cruiseship and Hospitality
Kompleks Citraland Celebes Blok H/1 Makassar
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42. What do you know about Mire Poix?

Mirepoix is a flavor base made from diced vegetables that are cooked, usually with butter,
oil or other fat, for a long time on a low heat without colour or browning. Usually the
vegetables mixture are onions, carrots, and celery with traditional ratio being 2 onions:1
carrots:1 celery.

43. What do you know about Bouguet Garni?

The bouguet garni is a bundle of herbs usually tied together with string and mainly used to
prepare soup stock, casseroles, and various stews. Most French recipes used thyme, bayleaf,
and parsley.

44. What do you know about Sauce?

Sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.

45. What is the basic to make Roux?

Roux consist of equal parts combination by weight flour and fat (butter, oils, etc)

46. What kind of Dressing for salad?

Caesar Dressing, Ranch Dressing, Honey Mustard Dressing, Italian Dressing, Thousand
Island Dressing

47. What type of vegetables do you know?

- Leafy green: lettuce, spinach, and silverbeet
- Cruciferous: cabbage, cauliflower, Brussels sprouts and broccoli
- Marrow: pumpkin, cucumber, and zucchini
- Root: potato, sweet potato, and yam
- Edible plant stem: celery and asparagus
- Allium: onion, garlic, and shallot

48. What type of bread do you know?

- Barrel: usually made with a milk bread dough, baked in a ridged mould.
- Baguette: originally from france
- Bagel: from Eastern Europe, characterized by its ring shape and almost chewy texture.
- Chapatti: a south asian bread, usually eaten with cooked dhal (lentil soup), vegetable
curry, chicken and mutton curry dishes.
- Tortilla: a flatbread which originated in Mexico.

49. What do you know about Sandwich?

Sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or
between slices of bread, or more generally any dish wherein two or more pieces of bread
serve as a container or wrapper for another food type.

50. How do you know when a chicken is fully cooked ?

Answer : Where there are not blood traces to the bones or the juice runcle

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Kompleks Citraland Celebes Blok H/1 Makassar
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51. What types of knives do you know?

CHEF’S KNIFE (cutting PARING KNIFE SERRATED UTILITY BONING KNIFE
meat to chopping (peeling fruit or KNIFE (cutting (detach meat from
vegetable) vegetables, bagels or sandwich bone)
deveining fixings)
shrimp or
creating
garnishes)

BREAD KNIFE CARVING KNIFE CLEAVER CHEESE KNIFE

(sliced bread without (thin slicing of (splitting meat and (slicing cheeses)
crushing it) meat) bone)

FLUTING KNIFE MINCING KNIFE PEELING KNIFE TRIMMING

(delicated peeling or (finely cut (to remove skins and KNIFE
creating decorations) vegetables and blemishes from (removing meat
herbs) fruits or vegetables from bone in
or to to make small areas)
specific cut called
tourne)

56. What is Italian Minestrone?

Italian Minestrone is a dish Vegetables soup with spaghetti and cheese

57. What is Risouto?

Risouto is a Italian style sticky rice dish, served warm (similar to bubur ayam)

58. Mention the functions of the sauce in a dish ?

- Enhance flavor / quality of food
- Improve the look of the food
- Enhance the nutritional value
- Increase humidity
- Adding a sense of contrast to other food
- Improving the digestibility of the fatty foods

DUTA SAMUDERA INDONESIA

School of Cruiseship and Hospitality
Kompleks Citraland Celebes Blok H/1 Makassar