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

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2010
QUANTITY FOOD PRODUCTION
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
(3) Neat diagram must be drawn whenever necessary.
Q.1) Define the following term : (Any Ten) [10]
(a) Gelatin
(b) Cephalopods
(c) Forcemeat
(d) Sauce Chaud Froid
(e) Game
(f) Icing
(g) Glaze
(h) Mousse
(i) Venison
(j) Fondant
(k) Aspic Jelly
(l) Bivalves
Q.2) (A) Explain Aging of Meat and there factors affecting Tenderness
in Meat. [05]
(B) Discuss Storage and Handling of Poultry. [05]
Q.3) (A) What are the types of Casings available for Sausage Making ? [05]
(B) Explain in detail the use of Milk Product and Sugar in Cake
Making. [05]
Q.4) (A) Draw a neat diagram of Cuts of Pork and approximate weight
of each. [05]
(B) What is the importance of proper purchasing and storing in
Industrial Canteen ? [05]
Q.5) (A) Define Convenience Foods. Give two advantages and disadvantages
of Convenience Food. [05]
(B) List and define five basic types of Forcemeats. [05]

B. Sc. (Hospitality Studies) (Semester - III),Uniersity Of Pune Question Paper,QUANTITY FOOD PRODUCTION,2010 Question Paper

Uniersity Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2010
QUANTITY FOOD PRODUCTION
(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) Venison
(2) Bacon
(3) Corned Beef
(4) Aging of Meat
(5) Whipping
(6) Bivalves
(7) Meringue
(8) Force Meat
(9) Adepose Tissue
(10) Giblet
(11) Ham
(12) Chiffon Cake
Q.2) (A) List and define five major categories of Sausage. Give one
example of each. [05]
(B) What is the function of the following in Cake Making ?
(Two functions of each) [05]
(a) Flour
(b) Sugar
(c) Fat
(d) Eggs
(e) Leavining Agents
Q.3) (A) Define Sauce Chaud - Froid. List and explain types of Aspic
Jellies. [05]
(B) Explain in detail the duties and responsibilities of Larder Chef. [05]
Q.4) (A) Discuss Hanging of Game. How do you truss a bird for
roasting ? [05]
(B) List five factors which are used to determine quality and grade
of Poultry ? [05]
Q.5) (A) What is the physical and chemical composition of Meat ? [05]
(B) Plan a Lunch and Dinner Menu to be served in Industrial Canteen
for one day. [05]

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

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2012
QUANTITY FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Solve any four questions.
(2) All questions carry equal marks.
(3) Draw neat diagrams wherever necessary.
Q.1) (A) List and elaborate the factors, that affects Tenderness of Meat. [04]
(B) Classify Fish with an examples of each. [04]
(C) Name any four birds that are used as a poultry. [02]
Q.2) (A) Enlist and explain any three methods of Cake Making. [05]
(B) Draw a neat diagram showing different Cuts of Pork. [05]
Q.3) (A) Write the importance of Industrial Catering and Plan a Lunch
Menu for the same. [05]
(B) What criteria required for selection of Poultry ? [02]
(C) Describe various Cuts of Poultry with their dissection. [03]
Q.4) (A) Write short notes : (Any Two) [04]
(a) Forcemeats
(b) Marinades Cures and Brines
(c) Selection and Storage of Shellfish
(B) What are the duties and responsibilities of Chef Garde
Manger ? [04]
(C) What do you mean by Offals ? Give an examples. [02]
Q.5) (A) Answer the following : [2x2=04]
(a) List various tools and equipments used in Larder Department.
(b) Write any two Cake Faults with their remedies.
(B) Explain the following terms : (Any Six) [06]
(a) Brioche
(b) Docking
(c) Mussallam
(d) Dum Cooking
(e) Panch Poran
(f) Broiling
(g) Bacon
(h) Bibinka