University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - II) Examination - 2010
FOOD PRODUCTION PRINCIPLES
(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) Aspic
(2) Concasee
(3) Masking
(4) Zest
(5) Consommè
(6) Bloom
(7) Baste
(8) Emulsion
(9) Croutons
(10) Caramel
(11) Bain Marie
(12) Croissant
Q.2) (A) Write short notes : (Any Two) [04]
(a) Baking
(b) Grilling
(c) Tandoor
(B) Explain Combination of Cooking Methods with suitable
examples. [03]
(C) Differentiate between Steaming and Boiling [03]
Q.3) (A) Enlist and explain stages in Bread Making. [05]
(B) List any five small equipments used in a Bakery along with its
uses. [05]
Q.4) (A) What are the golden rules for making a Good Stock ? [04]
(B) What are the various thickening agents used in Making Sauces ? [04]
(C) Explain Process of Clarification of Consommè. [02]
Q.5) (A) Match the following : [03]
Devil – Hollandaise
Soubise – Espagnole
Ivory – Mayonnaise
Choron – Bechamel
Andalouse – Tomato
Barbeque – Veloute
(B) Explain any four desirable textures of a Finished Food Product. [04]
(C) Answer the following in a sentence : (Any Three) [03]
(a) What is Gelatinisation ?
(b) What do you understand by Hydrogenation of Fat ?
(c) Explain importance of Gluten in Bread Making.
(d) List any two disadvantages of Microwave Cooking.
B. Sc. (Hospitality Studies) (Semester - II) Examination - 2010
FOOD PRODUCTION PRINCIPLES
(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) Aspic
(2) Concasee
(3) Masking
(4) Zest
(5) Consommè
(6) Bloom
(7) Baste
(8) Emulsion
(9) Croutons
(10) Caramel
(11) Bain Marie
(12) Croissant
Q.2) (A) Write short notes : (Any Two) [04]
(a) Baking
(b) Grilling
(c) Tandoor
(B) Explain Combination of Cooking Methods with suitable
examples. [03]
(C) Differentiate between Steaming and Boiling [03]
Q.3) (A) Enlist and explain stages in Bread Making. [05]
(B) List any five small equipments used in a Bakery along with its
uses. [05]
Q.4) (A) What are the golden rules for making a Good Stock ? [04]
(B) What are the various thickening agents used in Making Sauces ? [04]
(C) Explain Process of Clarification of Consommè. [02]
Q.5) (A) Match the following : [03]
Devil – Hollandaise
Soubise – Espagnole
Ivory – Mayonnaise
Choron – Bechamel
Andalouse – Tomato
Barbeque – Veloute
(B) Explain any four desirable textures of a Finished Food Product. [04]
(C) Answer the following in a sentence : (Any Three) [03]
(a) What is Gelatinisation ?
(b) What do you understand by Hydrogenation of Fat ?
(c) Explain importance of Gluten in Bread Making.
(d) List any two disadvantages of Microwave Cooking.
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