University Of Pune Question Paper
B.H.M.C.T. (Second Semester) EXAMINATION, 2011
201 : FOOD PRODUCTION-II
(2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
1. (a) Define stocks and state any four rules of stock making. [5]
(b) Name any five national soups with their country of origin. [5]
2. (a) Explain any three moist methods of cooking with examples. [5]
(b) Classify fuels giving two examples of each. [5]
3. (a) With the help of a chart show the various mother sauces
and 2 derivatives of each. [6]
(b) Give the composition of the following masalas :
(i) Goda Masala
(ii) Chat Masala [4]
4. (a) Explain textures and give two desirable and two non-desirable
textures. [5]
(b) What do you mean by special methods of cooking ? Give two
examples. [5]
5. (a) Differentiate between Accompaniments and Garnishes. [4]
(b) Name the following : [6]
(i) 4 flavoured butters
(ii) 4 Indian gravies
(iii) 4 Cream soups.
B.H.M.C.T. (Second Semester) EXAMINATION, 2011
201 : FOOD PRODUCTION-II
(2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
1. (a) Define stocks and state any four rules of stock making. [5]
(b) Name any five national soups with their country of origin. [5]
2. (a) Explain any three moist methods of cooking with examples. [5]
(b) Classify fuels giving two examples of each. [5]
3. (a) With the help of a chart show the various mother sauces
and 2 derivatives of each. [6]
(b) Give the composition of the following masalas :
(i) Goda Masala
(ii) Chat Masala [4]
4. (a) Explain textures and give two desirable and two non-desirable
textures. [5]
(b) What do you mean by special methods of cooking ? Give two
examples. [5]
5. (a) Differentiate between Accompaniments and Garnishes. [4]
(b) Name the following : [6]
(i) 4 flavoured butters
(ii) 4 Indian gravies
(iii) 4 Cream soups.
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