B. Sc. (Hospitality Studies) (Semester - III),Uniersity Of Pune Question Paper,QUANTITY FOOD PRODUCTION,2010 Question Paper

Uniersity Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2010
QUANTITY FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.

(3) Neat diagrams must be drawn wherever necessary.

Q.1) Explain the following terms : (Any Ten) [10]
(1) Venison
(2) Bacon
(3) Corned Beef
(4) Aging of Meat
(5) Whipping
(6) Bivalves
(7) Meringue
(8) Force Meat
(9) Adepose Tissue
(10) Giblet
(11) Ham
(12) Chiffon Cake
Q.2) (A) List and define five major categories of Sausage. Give one
example of each. [05]
(B) What is the function of the following in Cake Making ?
(Two functions of each) [05]
(a) Flour
(b) Sugar
(c) Fat
(d) Eggs
(e) Leavining Agents
Q.3) (A) Define Sauce Chaud - Froid. List and explain types of Aspic
Jellies. [05]
(B) Explain in detail the duties and responsibilities of Larder Chef. [05]
Q.4) (A) Discuss Hanging of Game. How do you truss a bird for
roasting ? [05]
(B) List five factors which are used to determine quality and grade
of Poultry ? [05]
Q.5) (A) What is the physical and chemical composition of Meat ? [05]
(B) Plan a Lunch and Dinner Menu to be served in Industrial Canteen
for one day. [05]

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