701–A : SPECIALIZATION IN FOOD PRODUCTION MANAGEMENT—I,University Of Pune Question Paper,B.H.M.C.T. (Seventh Semester),2012 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2012
701–A : SPECIALIZATION IN FOOD PRODUCTION
MANAGEMENT—I
(2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question one is compulsory.
(ii) Attempt any six questions from the remaining.
(iii) All questions carry equal marks.
1. Explain any ten culinary terms from the following : [10]
(i) Babaganoush
(ii) Quennelles
(iii) Isinglass
(iv) Marmite
(v) Gnocchi
(vi) Etamine
(vii) Frappé
(viii) Dimsum
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(ix) Galangal
(x) Bean Curd
(xi) Alfaalfa
(xii) Millard Reaction.
2. (a) Classify appetizers giving one example each. [5]
(b) List the types of pate and discuss the process making pâté. [5]
3. (a) Explain any five varieties of truffies available across the
world. [5]
(b) List any five food additives. Give one example of each. [5]
4. (a) Explain five types of sausages. Give one example of each. [5]
(b) What is aspic ? Discuss the points to be observed while preparing
quality aspic. [5]
5. (a) Explain any six factors affecting the design of the kitchen. [6]
(b) Draw a neat layout of a washup area of a five star hotel.
List any four heavy equipments used in this area. [4]
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6. (a) Differentiate between the following : [5]
(i) Mousse : Mousseline
(ii) Galantine : Ballotine.
(b) Explain the selection criterias that you would consider while
purchasing the following equipments : [5]
(i) Rotary oven
(ii) Walk in refrigerators.
7. (a) Differentiate between Bacon and Ham. [5]
(b) Explain any two forcemeats with their ingredients. [5]
8. (a) Classify methods of cooking and explain each in brief. [6]
(b) Classify fish giving one example of each. [4]

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