University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - V) Examination - 2012
SPECIALIZED FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Solve any four questions.
(2) All questions carry equal marks.
Q.1) (A) Enlist the important points to be considered during Service and
Presentation of Haute Cuisine. [05]
(B) List and explain classical appatizers consisting Meat, Poultry
and Fish. (two each) [03]
(C) Mention any two disadvantages of Convenience Foods. [02]
Q.2) (A) Classify Pastries and explain any two with examples. [05]
(B) Differentiate between Mousse and Mousse Line. [03]
(C) Enlist any four spreads used in making Sandwiches. [02]
Q.3) (A) What is a Larder ? Write down the functions of a Larder
Department. [05]
(B) Explain in brief about Fondant and Butter Icing. [03]
(C) What points should one consider while storing Sandwiches ? [02]
Q.4) (A) Explain the following Cookies in brief : (Any Two) [05]
(a) Icebox Cookies
(b) Drop Cookies
(c) Rolled Cookies
(B) What precautions will you take while presenting an Appatizer ? [03]
(C) Enlist any four large equipments and its uses that are used in
a Larder Department. [02]
Q.5) (A) What are the principles of making a Salad ? [05]
(B) Explain the following terms : (Any Five) [05]
(1) Blind Fold
(2) Barquette
(3) Sushi
(4) Tacos
(5) Galantine
(6) Fricusse
(7) Maraschino
B. Sc. (Hospitality Studies) (Semester - V) Examination - 2012
SPECIALIZED FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Solve any four questions.
(2) All questions carry equal marks.
Q.1) (A) Enlist the important points to be considered during Service and
Presentation of Haute Cuisine. [05]
(B) List and explain classical appatizers consisting Meat, Poultry
and Fish. (two each) [03]
(C) Mention any two disadvantages of Convenience Foods. [02]
Q.2) (A) Classify Pastries and explain any two with examples. [05]
(B) Differentiate between Mousse and Mousse Line. [03]
(C) Enlist any four spreads used in making Sandwiches. [02]
Q.3) (A) What is a Larder ? Write down the functions of a Larder
Department. [05]
(B) Explain in brief about Fondant and Butter Icing. [03]
(C) What points should one consider while storing Sandwiches ? [02]
Q.4) (A) Explain the following Cookies in brief : (Any Two) [05]
(a) Icebox Cookies
(b) Drop Cookies
(c) Rolled Cookies
(B) What precautions will you take while presenting an Appatizer ? [03]
(C) Enlist any four large equipments and its uses that are used in
a Larder Department. [02]
Q.5) (A) What are the principles of making a Salad ? [05]
(B) Explain the following terms : (Any Five) [05]
(1) Blind Fold
(2) Barquette
(3) Sushi
(4) Tacos
(5) Galantine
(6) Fricusse
(7) Maraschino
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