University Of Pune Question Paper
B.H.M.C.T. (Eighth Semester) EXAMINATION, 2012
801-A : SPECIALIZATION IN FOOD PRODUCTION
MANAGEMENT—II
(2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any six questions from the remaining questions.
(iii) All questions carry equal marks.
1. Attempt any ten from the following : [10]
(i) Duxelle
(ii) Fleuron
(iii) Fumet
(iv) Dariole
(v) Dry ice
(vi) Enchilladas
(vii) Natto
(viii) Ramekins
(ix) Dashi
[4281]-801 2
(x) Haggis
(xi) Cawl fat
(xii) Marzipan.
2. (a) Discuss the manufacturing process of chocolate with briefly
explaining each step. [5]
(b) Briefly discuss the time and motion study with reference to
food production operations in a five star hotel. [5]
3. (a) Explain three types of hot puddings. [6]
(b) List and briefly explain any four types of chocolates. [4]
4. (a) Explain the objectives of budgetary control. [5]
(b) Explain the following Indian speciality desserts : [5]
(i) Petha
(ii) Pinni
(iii) Shufta
(iv) Gajak
(v) Chum-Chum.
5. Write short notes on (any four) : [10]
(i) Price considerations while planning the menu for commerical
establishments.
[4281]-801 3 P.T.O.
(ii) Fillings and Toppings used in bakery and confectionary.
(iii) Allocation of work
(iv) Testing of new recipes and equipments.
(v) Production planning and scheduling.
6. (a) List and briefly explain any five records maintained in food
production department. [5]
(b) What is specification buying ? Give a specimen of standard
purchase specification. [5]
7. (a) List any two types of budgets. Explain the use of budgets
in production planning. [5]
(b) Classify Frozen desserts giving one example each. [5]
8. (a) Explain desirable attributes of a good food production team. [5]
(b) What is organoleptic and sensory evaluation ? Explain how
it is used in commercial establishments. [5]
B.H.M.C.T. (Eighth Semester) EXAMINATION, 2012
801-A : SPECIALIZATION IN FOOD PRODUCTION
MANAGEMENT—II
(2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any six questions from the remaining questions.
(iii) All questions carry equal marks.
1. Attempt any ten from the following : [10]
(i) Duxelle
(ii) Fleuron
(iii) Fumet
(iv) Dariole
(v) Dry ice
(vi) Enchilladas
(vii) Natto
(viii) Ramekins
(ix) Dashi
[4281]-801 2
(x) Haggis
(xi) Cawl fat
(xii) Marzipan.
2. (a) Discuss the manufacturing process of chocolate with briefly
explaining each step. [5]
(b) Briefly discuss the time and motion study with reference to
food production operations in a five star hotel. [5]
3. (a) Explain three types of hot puddings. [6]
(b) List and briefly explain any four types of chocolates. [4]
4. (a) Explain the objectives of budgetary control. [5]
(b) Explain the following Indian speciality desserts : [5]
(i) Petha
(ii) Pinni
(iii) Shufta
(iv) Gajak
(v) Chum-Chum.
5. Write short notes on (any four) : [10]
(i) Price considerations while planning the menu for commerical
establishments.
[4281]-801 3 P.T.O.
(ii) Fillings and Toppings used in bakery and confectionary.
(iii) Allocation of work
(iv) Testing of new recipes and equipments.
(v) Production planning and scheduling.
6. (a) List and briefly explain any five records maintained in food
production department. [5]
(b) What is specification buying ? Give a specimen of standard
purchase specification. [5]
7. (a) List any two types of budgets. Explain the use of budgets
in production planning. [5]
(b) Classify Frozen desserts giving one example each. [5]
8. (a) Explain desirable attributes of a good food production team. [5]
(b) What is organoleptic and sensory evaluation ? Explain how
it is used in commercial establishments. [5]
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