B. Sc. (Hospitality Studies) (Semester - I),2010 Question Paper,BASIC FOOD PRODUCTION,University Of Pune Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2010
BASIC FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) (A) Give duties and responsibilities of Executive Chef. [04]
(B) What are the aims and objectives of cooking Food ? [04]
(C) Classify Fuels with two examples of each. [02]
Q.2) (A) What care you will take to prevent accidents in Kitchen. [02]
(B) Write advantages and disadvantages of the following materials
used in Kitchen Equipments : [04]
(a) Copper
(b) Stainless Steel
(C) Classify Fruits with two examples of each. [04]
Q.3) (A) List any six Herbs and Spices used in Indian Cooking. [04]
(B) What are the points you will consider while storing Vegetables ? [04]
(C) Draw a neat labelled diagram of Egg Structure. [02]
Q.4) (A) What is the action of Heat on Colour Pigments in presence of
Acids ? [02]
(B) Explain Hydrogenation of Fats. [02]
(C) With the help of chart, explain various Preparation Methods. [04]
(D) Explain any two methods of mixing of Food. [02]
Q.5) Explain the following terms : (Any Ten) [10]
(1) Bake
(2) Dhansak
(3) Dice
(4) Rabadi
(5) Zarda
(6) Paneer
(7) Rista
(8) Béchamel
(9) Pachadi
(10) Whisk
(11) Vindaloo
(12) Raita
(13) Biryani
(14) Goulash
(15) Payasam

B. Sc. (Hospitality Studies) (Semester - I),2012 Question Paper,BASIC FOOD PRODUCTION,University Of Pune Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2012
BASIC FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) Explain the following terms : (Any Ten) [10]
(1) Grinding
(2) Folding
(3) Beating
(4) Concass
(5) Peeling
(6) Saffron
(7) Garam Masala
(8) Mashing
(9) Pressing
(10) Halwa
(11) Creaming
(12) Bronoise
Q.2) (A) Write down aims and objective of Cooking. [02]
(B) List any ten small equipments used in your Training Kitchen. [04]
(C) Explain the duties and responsibilities of Executive Chef. [04]
Q.3) (A) Draw and explain the structure of Egg in detail. [04]
(B) List and explain the types of Wheat Flour used in Kitchen. [04]
(C) Give the advantages of Electricity used as Fuel in Kitchen. [02]
Q.4) (A) Classify Vegetables giving at least two examples of each. [04]
(B) Explain in brief the types of Animal Fats available in Market. [04]
(C) List the different type of Natural Sugar available. [02]
Q.5) (A) Give four different types of Herbs and four types of spices used
in Indian Food. [04]
(B) Explain in brief various types of Milk and Milk Products available
in local market. [04]
(C) Explain various Colouring Pigments found in Vegetables. [02]