601 : ADVANCED FOOD PRODUCTION,University Of Pune Question Paper,B.H.M.C.T. (Sixth Semester),2010 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Sixth Semester) EXAMINATION, 2010
601 : ADVANCED FOOD PRODUCTION
(OLD 2005 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) Assume suitable data wherever necessary.
1. (a) Plan a Five Course Spanish menu and explain each preparation
in brief. [6]
(b) Explain precautions to be taken while storing sandwiches. [4]
2. (a) Explain the following culinary terms (any five) : [5]
(i) Paté en maison
(ii) Duxelle
(iii) Green bacon
(iv) Isinglass
(v) Terrine
(vi) Al Dante
(vii) Black truffle
(b) Discuss the principles of making a good salad. [5]
3. (a) List variety of forcemeats that are used for making paté. Explain
any two of them in detail. [4]
(b) Discuss the various ways of accumulation segregation and disposal
of garbage. [6]
4. Write short notes on (any four) : [10]
(i) North American cuisine
(ii) Hauté cuisine
(iii) Pre-preparations for plated service
(iv) Ballotines
(v) Types of sandwiches.
5. (a) Briefly discuss the principles of Nouvelle cuisine. [5]
(b) Explain importance of kitchen stewarding department in a Five
Star Hotel. [5]

2012 Question Paper,B.H.M.C.T. (Sixth Semester),601 : ADVANCED FOOD PRODUCTION,University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Sixth Semester) EXAMINATION, 2012
601 : ADVANCED FOOD PRODUCTION
(2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) All questions carry equal marks.
(ii) Attempt any four questions.
(iii) Draw neat diagrams wherever necessary.
1. Explain the following culinary terms (any ten) : [10]
(i) Zuppa
(ii) Sushi
(iii) Bagel
(iv) Polenta
(v) Nachos
(vi) Roesti
(vii) Dim Sum
(viii) Jalepeno
[4281]-601 2
(ix) Burrito
(x) Alfalfa
(xi) Baklava
(xii) Tofu.
2. (a) Plan a Gala-banquet manu for the deligates coming from Mexico
for cultural exchange in convention centre. [5]
(b) Enlist the difference between Haute cuisine and nonvelle
cuisine. [5]
3. (a) Write the functions performed by Larder Dept. in a five star
hotel. [5]
(b) Explain the composition of salad. Discuss its importance with
respect to salad. Name 2 classical salad. [5]
4. (a) Explain the care and precautions to be taken while preparing
and storing sandwich. [5]
(b) Enlist the duties and responsibilities of executive kitchen steward
in a five star hotel. [5]
[4281]-601 3 P.T.O.
5. Write short notes on (any four) : [10]
(i) Importance and care of garbage bin
(ii) Ballotine
(iii) Pate
(iv) Breads in Sandwich
(v) Types of Mousses.