Thursday, November 26, 2015

201 : FOOD PRODUCTION—II,B.H.M.C.T. (Second Semester),University Of Pune Question Paper,2012 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Second Semester) EXAMINATION, 2012
201 : FOOD PRODUCTION—II
(2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Answer any four of the following questions.
(ii) All questions carry equal marks.
1. (a) Explain the following moist method of cooking : [5]
(i) Boiling
(ii) Braising.
(b) List any five points to be considered while making a stock. [5]
2. (a) Classify sauces giving one example each. [5]
(b) Differentiate between : [2½×2=5]
(i) Accompaniments and Garnishes
(ii) Shallow frying and Deep frying.
3. (a) State any five principles of Baking. [5]
(b) Give composition for the following masalas : [5]
(i) Vindaloo masala
(ii) Madras curry powder.
[4281]-201 2
4. Write short notes on the following : [10]
(i) Clarification of a consomme
(ii) Roasting
(iii) Methods of Heat Transfer
(iv) Microwave cooking.
5. Explain the following culinary terms : [10]
(i) Fumet
(ii) Estouffade
(iii) Bercy
(iv) Choron
(v) Au Jus
(vi) Beurre Noisette
(vii) Quenelles
(viii) Searing
(ix) Bonquet Garni
(x) Colbert Butter

Duraimani

B.E Civil Engineer Graduated from Government College of Engineering Tirunelveli in the year 2016. She has developed this website for the welfare of students community not only for students under Anna University Chennai, but for all universities located in India. That's why her website is named as www.IndianUniversityQuestionPapers.com . If you don't find any study materials that you are looking for, you may intimate her through contact page of this website to know her so that it will be useful for providing them as early as possible. You can also share your own study materials and it can be published in this website after verification and reviewing. Thank you!