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

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2012
BASIC FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) Explain the following terms : (Any Ten) [10]
(1) Grinding
(2) Folding
(3) Beating
(4) Concass
(5) Peeling
(6) Saffron
(7) Garam Masala
(8) Mashing
(9) Pressing
(10) Halwa
(11) Creaming
(12) Bronoise
Q.2) (A) Write down aims and objective of Cooking. [02]
(B) List any ten small equipments used in your Training Kitchen. [04]
(C) Explain the duties and responsibilities of Executive Chef. [04]
Q.3) (A) Draw and explain the structure of Egg in detail. [04]
(B) List and explain the types of Wheat Flour used in Kitchen. [04]
(C) Give the advantages of Electricity used as Fuel in Kitchen. [02]
Q.4) (A) Classify Vegetables giving at least two examples of each. [04]
(B) Explain in brief the types of Animal Fats available in Market. [04]
(C) List the different type of Natural Sugar available. [02]
Q.5) (A) Give four different types of Herbs and four types of spices used
in Indian Food. [04]
(B) Explain in brief various types of Milk and Milk Products available
in local market. [04]
(C) Explain various Colouring Pigments found in Vegetables. [02]

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