University Of Pune Question Paper
B.Sc. (Hospitality Studies) (Semester – III) Examination, 2014
301 : QUANTITY FOOD PRODUCTION
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
Instructions : 1) Solve any four questions.
2) All questions carry equal marks.
3) Draw neat diagrams wherever necessary.
1. a) What are the duties and responsibilities of a Larder Chef ? 5
b) Classify fish with suitable examples. 5
2. a) With the help of a neat diagram show the cuts of Lamb. 5
b) Write down the selection criteria for poultry. 5
3. a) Enlist any five case making methods and explain any two in detail. 5
b) Write catering consideration for any one of the following : 5
1) Industrial canteen
2) Hospital catering.
4. a) Explain the physical and chemical composition of meat. 5
b) Write short notes on (any 2) : 5
a) Ham
b) Bacon
c) Forcemeat.
5. Explain the following terms (any ten) : 10
1) Adipose tissue
2) Butterfly fillet
3) Pound cake
4) Cephalopods
5) Comed Beef
6) Marinades
7) Rigor Mortis
8) Angel cake
9) Pennsylvania Ham
10) Dum cooking
11) Veloute
12) Trussing.
——————
B.Sc. (Hospitality Studies) (Semester – III) Examination, 2014
301 : QUANTITY FOOD PRODUCTION
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
Instructions : 1) Solve any four questions.
2) All questions carry equal marks.
3) Draw neat diagrams wherever necessary.
1. a) What are the duties and responsibilities of a Larder Chef ? 5
b) Classify fish with suitable examples. 5
2. a) With the help of a neat diagram show the cuts of Lamb. 5
b) Write down the selection criteria for poultry. 5
3. a) Enlist any five case making methods and explain any two in detail. 5
b) Write catering consideration for any one of the following : 5
1) Industrial canteen
2) Hospital catering.
4. a) Explain the physical and chemical composition of meat. 5
b) Write short notes on (any 2) : 5
a) Ham
b) Bacon
c) Forcemeat.
5. Explain the following terms (any ten) : 10
1) Adipose tissue
2) Butterfly fillet
3) Pound cake
4) Cephalopods
5) Comed Beef
6) Marinades
7) Rigor Mortis
8) Angel cake
9) Pennsylvania Ham
10) Dum cooking
11) Veloute
12) Trussing.
——————
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