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

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - II) Examination - 2010
FOOD PRODUCTION PRINCIPLES
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Answer any four questions.
(2) All questions carry equal marks.
(3) Assume suitable data wherever necessary.
Q.1) (A) Match the column : [03]
 ‘A’ ‘B’
(a) Bechamel (i) Maderia
(b) Real Velocete (ii) Provencale
(c) Shellfish Sauce (iii) Allemande
(d) Demi-Glace (iv) New Burg
(e) Hollandaise (v) Mornay
(f) Tomato Sauce (vi) Mousseline
(B) Give function of the following ingredients in Bakery :
(Any Three) [03]
(a) Shortening
(b) Salt
(c) Sweeteners
(d) Yeast
(C) Explain four basic steps to produce a quality Stock. [04]
Q.2) (A) List different methods of Bread-making. Explain any two. [05]
(B) Explain any five thickening agents used in Sauces. [05]
Q.3) (A) Write short notes on the following : [03]
(a) Consomme
(b) Textures
(c) Principles of Baking
(B) Explain Co-ordination of Kitchen with Housekeeping and
Food and Beverage Department. [02]
(C) Explain duties of Executive Chef. [05]
Q.4) (A) State and explain any three Moist Methods of Cooking. [03]
(B) What is Gluten and why is Gluten important in Bread-making ? [03]
(C) Give differences between Accompaniments and Garnishes. [02]
(D) Explain importance of Basting in the Process of Roasting. [02]
Q.5) (A) Explain the following terms : [06]
(a) Puree
(b) Aspic
(c) Roux
(d) Pressure Frying
(e) Meringue
(f) Poaching
(B) List any four Hot Food Holding Equipments. [02]
(C) List any four Food Pre-preparation Equipments. [02]

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

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.

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

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - II) Examination - 2012
FOOD PRODUCTION PRINCIPLES
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) (A) Classify Sauces. Give 1 liter recipe for Hollandaise. [05]
(B) List four International Soups with their country of origin. [02]
(C) Explain Clean and Puree Soups. [03]
Q.2) (A) Explain any two methods of making Breads. [05]
(B) Define Stock. Write various use of Stock. [03]
(C) What are factore affecting Textures in Food ? [02]
Q.3) (A) Explain any two Moist Methods of Cooking Food. [04]
(B) Differentiate between : [06]
(a) Roasting and Baking
(b) Shallow Frying and Deep Frying
Q.4) (A) Write factors affecting Microwave Cookery. [02]
(B) What are different points considered while preparing Soups ? [03]
(C) Write the following roles of Ingredients in Bakery : [05]
(a) Fat
(b) Water
(c) Baking Powder
(d) Sugar
(e) Egg
Q.5) (A) List any four small and four large Equipments. [02]
(B) Explain in short Care and Maintenance of Deep Fat fryer. [02]
(C) Explain the Culinary Terms : [06]
(a) Aspic
(b) Demi Glaze
(c) Panada
(d) An gratin
(e) Knock Back
(f) Chowder