Thursday, November 26, 2015

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

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - VI) Examination - 2012
ADVANCED FOOD PRODUCTION
(Old 2005 and New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) Figures to the right indicate full marks.
Q.1) (A) What is Galantine ? Explain the preparation method of Galantine. [05]
(B) Classify Frozen Desserts. Explain ‘Sherbets’ in detail. [05]
Q.2) (A) Enlist special features with respect to Ingredients Methods and
Preparation Styles of Asian Cuisine. [05]
(B) Enlist the Sixteen Stages involved in Processing of Chocolate. [05]
Q.3) (A) What information is required while Planning and Designing a
Kitchen of a Five Star Hotel ? [05]
(B) Explain any five factors influencing selection of Commercial
Equipments. [05]
Q.4) Write short notes : (Any Two) [10]
(a) Mexican Cuisine
(b) Importance of Kitchen Stewarding
(c) Burial
(d) Courverture
Q.5) (A) Write about any two Toppings and Fillings in detail. [04]
(B) Explain the following Culinary terms : (Any Six) [06]
(a) Carambola
(b) Coca
(c) Mortadella
(d) Moussaka
(e) Satay
(f) Sushi
(g) Duxelle
(h) Foie Gras
(i) Black Pudding

Duraimani

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