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Monday, December 21, 2015

B.Sc. (HOTEL MANAGEMENT AND TOURISM): FOOD PRODUCTION AND PATISSERIE,Annamalai University Question Paper December 2014

Annamalai University question paper december 2014
B.Sc. DEGREE EXAMINATION December 2014
(HOTEL MANAGEMENT AND TOURISM)
(FIRST YEAR)
(PART-III)
140: FOOD PRODUCTION AND PATISSERIE
Time: Three hours Maximum: 75 marks
 Answer any FIVE questions (5× 15=75)
1. Give the duties and responsibilities of executive chef.
2. Write short notes on
a. Preparation of ingredients
b. Methods of mixing food.
3. Write short notes on
a. Selection of fish
b. Selection of beef
4. Define poultry and explain the different types of poultry with their usage in cookery.
5. Define roux and explain the different types of thickening agents used in the
preparation of soups and sauces.
6. Draw the structure of egg and give the selection procedure. List 10 egg dishes.
7. Draw the organisation structure of bakery and confectionery department and explain
the different sections.
8. Define gluten and draw the structure of wheat.
9. Write short notes on:
a. Proprietary sauce
b. Recipe for 1 litre b├ęchamel sauce.
10. Define sauce and give the procedure and rectification of making mayonnaise.
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