105 : CATERING SCIENCE – I,2014 Question Paper,B.H.M.C.T. (Semester – I),University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Semester – I) Examination, 2014
105 : CATERING SCIENCE – I
(2008 Pattern)
Time : 3 Hours Max. Marks : 70
 Instructions : i) Q. No. 1 is compulsory.
ii) Attempt any four more questions from Q. No. 2 to Q. No. 7.
iii) Draw diagrams wherever necessary.
1. Define the terms (any 5) : (5×2=10)
1) Boiling point
2) Gel
3) Density
4) Smoking point
5) Food additives
6) Evaporation.
2. A) Give reasons for the following (any 5) : (5×2=10)
1) Good health of a food handler is important in catering industry.
2) Green and sprouted potatoes should not be used for cooking.
3) Groundnuts turn brown when roasted.
4) Pest control is necessary in food industry.
5) The First-in-First-out (FIFO) rule is important in food stores department.
6) A food handler should not wear finger rings while working in kitchen.
B) Define ‘Cross-Contamination’. Give any three ways to prevent it. 5
OR
Explain any three ways to control the growth of micro-organisms in food. Give any two
sanitary practices to be followed by a food handler while cooking food.
3. A) Explain the morphology of yeast. 5
OR
What is the role of food standards in India ? Explain any two food standards.
B) Explain the requirements needed to store food in refrigerated food storage area. 5
Seat
No.
P.T.O.
[4676] – 105 -2-
C) Mention the common food adulterant and the test to detect them in the following food
stuffs : 5
i) Milk
ii) Sugar
iii) Turmeric
iv) Coffee
v) Semolina.
4. A) Differentiate between ‘Food poisoning’ and ‘Food infection’. List any two intestinal
parasites. 5
B) Define ‘Hygiene’. Explain the importance of Hygiene and Sanitation in catering
industry. 5
C) Describe the kitchen uniform of a food handler. How recreation is important for a food
handler. 5
OR
Explain Indirect mode of transmission of disease.
5. A) Explain any three non-bacterial metal poisoning in food. State the S.I. unit of length and
weight. 5
B) Explain the concept of ‘Danger Zone’ in catering industry. Give any two ways to display
the food protectively. 5
C) Mention any two spoilage indicators for the following food-stuffs : 5
i) Egg
ii) Curd
iii) Fish
iv) Spinach leaves
v) Milk.
6. A) Mention the natural toxins present in
1) Masoordal/Kesridal
2) Ground nuts
Also, explain any three uses of micro-organisms in food industry. 5
B) Define ‘Browning reactions in food’. Explain any three ways to prevent undesirable
browning in food. 5
C) Explain any five factors affecting the growth of micro-organisms. 5
OR
Explain ‘Staphylococcal’ food poisoning on the basis of :
i) Responsible organism
ii) Two foods involved
iii) Two preventive measures.
7. A) Explain the following with suitable examples : 5
1) Food colours 2) Preservatives
B) Explain the concept of HACCP in catering industry. 5
C) List any two control measures for each, Cockroaches and Houseflies and one control
measure for rodent. 5
OR
Define pH with its one importance in food industry. C

2014 Question Paper,B.H.M.C.T. (Semester – I),103 : HOUSEKEEPING OPERATIONS – I,University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Semester – I) Examination, 2014
103 : HOUSEKEEPING OPERATIONS – I
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
Instructions : 1) Attempt any four questions.
2) All questions carry equal marks.
1. Explain the following terms (any ten) : 10
1) O.O.O.
2) Pent house
3) Maids trolley
4) Dust sheet
5) W.C.
6) E.P.N.S.
7) Amenity
8) Back of the house
9) Mop
10) Polish
11) Public area
12) Control desk.
2. A) How does the housekeeping coordinates with the following : 5
i) F and B
ii) Purchase
B) Draw the layout of housekeeping department in a 5-star hotel and also explain any two
sections of it. 5
3. A) Write a short note on the following : 5
i) Job description
ii) Job specification
B) Explain any 5 types of guest rooms. 5
4. A) What are the attributes required in housekeeping staff ? 5
B) Explain the types of keys used in hotels. 5
Seat
No.
P.T.O.
[4676] – 103 -2-
5. A) Draw the classification chart of cleaning equipments with one example of each. 5
B) Write down the selection criteria for cleaning agents. 5
6. a) Name cleaning agents used for the following surfaces : 5
1) Silver
2) Painted wall
3) Wooden
4) Laminated
5) Glass
b) Draw the organization chart of housekeeping department for a small hotel. 5
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B.H.M.C.T. (Semester – I),University Of Pune Question Paper,101 : FOOD PRODUCTION – I,2014 Qusetion Paper,

University Of Pune Question Paper
B.H.M.C.T. (Semester – I) Examination, 2014
101 : FOOD PRODUCTION – I
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
 Note : 1) All questions carry equal marks.
2) Solve any 4 questions.
I. Define the following (any 10) : 10
1) Paring
2) Mashing
3) Steeping
4) Rubbing – In
5) Gelatinization
6) Lard
7) Yakhni
8) Ganjas
9) Do Pyaza
10) Pachadi
11) Vindaloo
12) Phirnee.
II. A) List the various pigments present in the following and also explain the effect of acid on
the same. 4
a) Carrot
b) Fenugreek
c) Cauliflower
d) Beetroot.
B) List the duties and responsibilities of the following chefs : 6
a) Sous chef
b) Chef saucier
c) Larder chef.
Seat
No.
P.T.O.
[4676] – 101
III. A) Write short note on the following any 2 : 6
a) Aim and objectives of cooking food
b) Fire prevention
c) Essentials of continental cuisine.
B) Enlist 4 egs each for holding equipment and Kitchen tools. 4
IV. A) Differentiate between Herbs and Spices. 4
B) Classify fruits with 1 example each. 3
C) Draw a neat labelled diagram of egg. 3
V. A) Give 2 examples for the following (any 6) : 6
1) Natural sweetners
2) Stem vegetables
3) Bi products of milk
4) Bread spreads
5) Hard cheese
6) Fruit vegetable
7) Lentils.
B) Explain in detail the meaning, importance and basic rules of First Aid. 4
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104 : FRONT OFFICE OPERATIONS – I,2014 Question Paper, B.H.M.C.T. (Semester – I),University Of Pune Question Paper,

University Of Pune Question Paper
B.H.M.C.T. (Semester – I) Examination, 2014
104 : FRONT OFFICE OPERATIONS – I
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
N.B. : Solve any four question.
1. 1) Draw a layout of front office department for 5 star hotel. 6
2) Draw a reservation form. 4
2. 1) List and explain any six essential quality of front office staff. 6
2) Write modes and sources of reservation. 4
3. 1) Classified the hotel on the basis of location and explain. 6
2) Write duties and responsibility of reservation assistant. 4
4. Explain following terms (any 10) : 10
1) Walk in
2) No show
3) Casino
4) Overbooking
5) Cabana
6) Overstay
7) Crib rate
8) Pent house
9) Skipper
10) Paging
11) MAP
12) CRS
5. 1) Step by step write a procedure for handling incoming guest mail. 6
2) List and explain any four types of room rate. 4
6. Write short note on following (any 2) : 10
1) Rules of the house for guest.
2) Guaranteed reservation.
3) Meal plan.
4) Coordination with housekeeping.
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University Of Pune Question Paper,102 : FOOD AND BEVERAGE SERVICE – I,2014 Question Paper,B.H.M.C.T. (Semester – I)

University Of Pune Question Paper
B.H.M.C.T. (Semester – I) Examination, 2014
102 : FOOD AND BEVERAGE SERVICE – I
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
 N.B : Please note all questions carry equal marks. Attempt any four questions.
1. a) Explain the following terms (any 5). 5
1) Coffee shop
2) Banquets
3) Night club
4) Fine dining restaurant
5) Executive Lounge
6) Dispense Bar.
b) Explain interdepartmental relation between F and B service and 5
1) Kitchen stewarding
2) Front office.
2. a) Differentiate in between, 6
1) Mis-en-place and Mis-en-scene
2) Single point service and specialized service.
b) Write usage of the following equipments. 4
1) Sundae spoon
2) Steak knife
3) Caviar knife
4) Fondue fork
5) Lobster cracker
6) Cocotte dish.
3. a) Draw a neat organization chart of a F and B department in a Five Star Hotel. 4
b) Job Description of (any 2). 4
1) Restaurant Manager
2) Maitre-D-Hotel
3) Chef De Rang.
c) Explain : 2
1) Pub
2) Bar.
Seat
No.
P.T.O.
[4676] – 102
4. a) Classify catering establishment with one example each. 4
b) List down four attributes of F and B personnel. 4
c) What care will you, as a restaurant manager take of Glassware ? 2
5. a) Write short note on : 4
1) English Service
2) American Service.
b) Explain the terms (any 3). 6
1) Take Away
2) Automats
3) Lounger service
4) Buffet.
6. a) Explain : 4
1) French Service
2) Russian Service.
b) List down the auxiliary areas and explain any one. 6