University Of Pune Question Paper
B.Sc. (Hospitality Studies) (Semester – I) Examination, 2014
101 : BASIC FOOD PRODUCTION
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
Instructions : 1) Attempt any four questions.
2) All questions carry equal marks.
1. A) Explain the following terms (any five) : 5
1) Mireepoix
2) Sieving
3) Slitting
4) Folding
5) Meringue
6) Beating
7) Emulsification.
B) Answer in short : 5
1) Name the pigment found in Cauliflower and beetroot.
2) Write the difference between herbs and spices.
3) What do you call to a incharge of Larder Section and Pastry Section ?
4) Write two advantages of wood as fuel in catering establishment.
5) What do you mean by first aid ?
2. A) Give four functions of fats and oils. 4
B) Write two examples of the following types of vegetables. 4
1) Bulbous roots
2) Flowers
3) Fruits
4) Stem.
C) What are the various types of fruits. 2
3. Attempt any five of the following : 10
1) Essentials of continental cooking
2) Condiments and Seasoning.
3) Qualities of professional chef.
4) Responsibilities of chef de cuisine.
5) Methods of sugar cooking.
6) Precautions and care in handling of equipments.
Seat
No.
P.T.O.
[4678] – 101
4. A) Write four examples of cereals and four examples of pulses. 4
B) List and explain four methods of mixing. 4
C) What are the different types of milk available is local market. 2
5. A) Give the local equivalents for the following : 5
1) Cluster beans.
2) Maize.
3) Custard apple.
4) Kidney beans.
5) Split red gram.
6) Sponge gourd.
B) Write two by product of following : 5
1) Wheat.
2) Rice.
3) Milk.
4) Tomato.
5) Maize.
——————
B.Sc. (Hospitality Studies) (Semester – I) Examination, 2014
101 : BASIC FOOD PRODUCTION
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
Instructions : 1) Attempt any four questions.
2) All questions carry equal marks.
1. A) Explain the following terms (any five) : 5
1) Mireepoix
2) Sieving
3) Slitting
4) Folding
5) Meringue
6) Beating
7) Emulsification.
B) Answer in short : 5
1) Name the pigment found in Cauliflower and beetroot.
2) Write the difference between herbs and spices.
3) What do you call to a incharge of Larder Section and Pastry Section ?
4) Write two advantages of wood as fuel in catering establishment.
5) What do you mean by first aid ?
2. A) Give four functions of fats and oils. 4
B) Write two examples of the following types of vegetables. 4
1) Bulbous roots
2) Flowers
3) Fruits
4) Stem.
C) What are the various types of fruits. 2
3. Attempt any five of the following : 10
1) Essentials of continental cooking
2) Condiments and Seasoning.
3) Qualities of professional chef.
4) Responsibilities of chef de cuisine.
5) Methods of sugar cooking.
6) Precautions and care in handling of equipments.
Seat
No.
P.T.O.
[4678] – 101
4. A) Write four examples of cereals and four examples of pulses. 4
B) List and explain four methods of mixing. 4
C) What are the different types of milk available is local market. 2
5. A) Give the local equivalents for the following : 5
1) Cluster beans.
2) Maize.
3) Custard apple.
4) Kidney beans.
5) Split red gram.
6) Sponge gourd.
B) Write two by product of following : 5
1) Wheat.
2) Rice.
3) Milk.
4) Tomato.
5) Maize.
——————
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