Friday, December 11, 2015

401 : FOOD PRODUCTION–IV,University Of Pune Question Paper,2010 Question Paper,B.H.M.C.T. (Fourth Semester)

University Of Pune Question Paper
B.H.M.C.T. (Fourth Semester) EXAMINATION, 2010
401 : FOOD PRODUCTION–IV
(OLD 2005 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :—Answer any four questions.
1. Explain the following terms (any ten) : [10]
(1) Saddle
(2) Rigor mortis
(3) Ageing
(4) Sweet bread
(5) Plie
(6) Docking
(7) Dry baking
(8) Ganache
(9) Mignon
(10) Gizzard
(11) Fillet steak
(12) Glace icing
2. (A) List the selection criteria for the following : [6]
(a) Pork
(b) Shell fish
(c) Chicken
(B) Explain the disadvantages of convenience foods in relation to
finance, labour, space lost and food. [4]
3. (A) Draw a neat labelled diagram of Pork. [5]
(B) Give the recipe for choux pastry and examples for the
same. [5]
4. (A) Explain any four cooking methods for fish and give an
example. [4]
(B) Define the following : [4]
(1) Ice-box
(2) Bagged
(3) Moulded
(4) Dropped
(C) Give reasons : [2]
(1) Egg should be added last while making choux pastry.
(2) Excess flour should be dusted while making flaky pastry.
5. (A) Explain the following in relation to convenience foods : [5]
(a) Accelerated freeze drying
(b) Dehydration
(c) Canning
(d) Freezing
(e) Boil in the bag
(B) List any three functions of icings. [3]
(C) List the dont’s to be followed while making short crust
pastry. [2]

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