2012 Question Paper,B.H.M.C.T. (Third Semester),University Of Pune Question Paper,301 : FOOD PRODUCTION—III

University Of Pune Question Paper
B.H.M.C.T. (Third Semester) EXAMINATION, 2012
301 : FOOD PRODUCTION—III
(2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Answer any four questions.
(ii) All questions carry equal marks.
1. (a) Plan a festival menu for the following states (any two) : [6]
(i) Bengali
(ii) Kashmiri
(iii) Awadh.
(b) Explain the following terms (any four) : [4]
(i) Dum
(ii) Mutanjan
(iii) Pachadi
(iv) Misal
(v) Pithore
(vi) Muthias.
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2. (a) Briefly explain procedure of food service to a patient in
a hospital. [4]
(b) Explain the factors affecting eating habits in Indian regional
cuisine. [4]
(c) What is Baker’s percentage ? How is it calculated in Bakery ? [2]
3. (a) Write short notes on the following (any two) : [6]
(i) Recipe balancing in cake making
(ii) Shortening agent
(iii) Rich dough and lean dough.
(b) Plan a lunch menu for the school students considering the
nutritional factor. [4]
4. (a) Explain the following methods of cake making : [4]
(i) Angel food cake
(ii) Sponge method.
(b) List the following : [6]
(i) Name 2 bread improvers.
(ii) Name 2 snacks preparation from Rajasthan.
(iii) List 2 special equipments used in Hyderabadi cuisine.
(iv) Name 2 staple ingredients used in Gujarati cuisine.
(v) List 2 major equipments used in Bakery.
(vi) Name 2 desserts from Goa.
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5. (a) Give 2 functions of the following ingredients in Bakery and
confectionary : [4]
(i) Shortening
(ii) Essense
(iii) Chocolate
(iv) Sugar.
(b) Briefly explain different stages in bread making. [4]
(c) Enlist any four physical and chemical changes that take place
during baking. [2]

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