Thursday, November 26, 2015

401 : FOOD PRODUCTION—IV,University Of Pune Question Paper,B.H.M.C.T. (Fourth Semester),2012 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Fourth Semester) EXAMINATION, 2012
401 : FOOD PRODUCTION—IV
(2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— Answer any four questions from the following.
1. (a) With the help of a diagram show the cuts of beef and its
uses. [6]
(b) Enlist any 8 filling used in bakery and confectionary. [4]
2. (a) Points to be considered when selection of fish. [5]
(b) With the help of a chart classify pastries their fat to flow
ratio and any two examples of each. [5]
3. (a) Explain any 5 types of codies. [5]
(b) Explain the advantages and disadvantages of conoeniena food. [5]
4. (a) Enlist the various types of poultry and points to be considered
while storage of each type of poultry. [5]
(b) Define Icing and type of icing. [5]
[4281]-401 2
5. Explain the following terms (any 10) : [10]
(a) Marzipan
(b) Edairs
(c) Goujons
(d) Drumstides
(e) Docking
(f) Rigor mortis
(g) Darne
(h) Gizzard
(i) Sweet bread
(j) Zamination
(k) Exalope.

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