University Of Pune Question Paper
B.H.M.C.T. (Semester – VII) Examination, 2014
701 (a) : SPECIALIZATION IN FOOD PRODUCTION MANAGEMENT (Elective – I)
(2005 and 2008 Pattern)
Time : 3 Hours Max. Marks : 70
N.B. : 1) All questions carry equal marks.
2) Attempt any seven questions.
3) Draw neat diagram wherever necessary.
1. A) Explain the following terms (any 5). (1×5=5)
a) Ham
b) Ballotine
c) Smorgasbord
d) Chaufraid
e) Bacon
f) Sushi
g) Bruschetla.
B) Define and explain the preparation process of mousse. 5
2. A) Write short notes on (any 2). (2½×2 = 5)
a) Caviar
b) Cacings used for sausages
c) Bread diseases.
B) Discuss the importance of placement of equipment in a kitchen. 5
3. A) What points to be taken into considerations while selecting equipments for a kitchen. 5
B) What care and maintenance will you take while selecting equipment (any 1). 2 ½
i) Buffalo chopper
ii) Bread slicing machine.
C) Explain various uses of food colours. 2 ½
4. A) Differentiate between pate and terrine. 2
B) Define anticaking agent and name any two. 2
C) Define nutrient supplement and name any two. 2
D) Give reasons for hollandaise sauce getting curdled. 2
E) Explain the various uses of marination. 2
5. A) Define forcemeat and explain gratin style and country style forcemeat. 5
B) Define and classify appetizers with examples. 5
Seat
No.
P.T.O.
[4676] – 701
6. A) Explain the term galantine and steps involved in its production. 5
B) Discuss selection criteria for beef. 5
7. A) Draw a neat labelled diagram of bakery and confectionery layout, with equipment placing. 5
B) What principles you will follow while designing the cold plaster. 5
8. A) Explain and classify (any 2). (2½×2 = 5)
i) Preservatives
ii) Sweetners
iii) Flavouring agents.
B) Define aspic jelly and what are good characteristics of aspic jelly. 5
B.H.M.C.T. (Semester – VII) Examination, 2014
701 (a) : SPECIALIZATION IN FOOD PRODUCTION MANAGEMENT (Elective – I)
(2005 and 2008 Pattern)
Time : 3 Hours Max. Marks : 70
N.B. : 1) All questions carry equal marks.
2) Attempt any seven questions.
3) Draw neat diagram wherever necessary.
1. A) Explain the following terms (any 5). (1×5=5)
a) Ham
b) Ballotine
c) Smorgasbord
d) Chaufraid
e) Bacon
f) Sushi
g) Bruschetla.
B) Define and explain the preparation process of mousse. 5
2. A) Write short notes on (any 2). (2½×2 = 5)
a) Caviar
b) Cacings used for sausages
c) Bread diseases.
B) Discuss the importance of placement of equipment in a kitchen. 5
3. A) What points to be taken into considerations while selecting equipments for a kitchen. 5
B) What care and maintenance will you take while selecting equipment (any 1). 2 ½
i) Buffalo chopper
ii) Bread slicing machine.
C) Explain various uses of food colours. 2 ½
4. A) Differentiate between pate and terrine. 2
B) Define anticaking agent and name any two. 2
C) Define nutrient supplement and name any two. 2
D) Give reasons for hollandaise sauce getting curdled. 2
E) Explain the various uses of marination. 2
5. A) Define forcemeat and explain gratin style and country style forcemeat. 5
B) Define and classify appetizers with examples. 5
Seat
No.
P.T.O.
[4676] – 701
6. A) Explain the term galantine and steps involved in its production. 5
B) Discuss selection criteria for beef. 5
7. A) Draw a neat labelled diagram of bakery and confectionery layout, with equipment placing. 5
B) What principles you will follow while designing the cold plaster. 5
8. A) Explain and classify (any 2). (2½×2 = 5)
i) Preservatives
ii) Sweetners
iii) Flavouring agents.
B) Define aspic jelly and what are good characteristics of aspic jelly. 5
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