B.Sc. (Hospitality Studies) (Semester – V),University Of Pune Question Paper,501 : SPECIALIZED FOOD PRODUCTION,2014 Question Paper

University Of Pune Question Paper
B.Sc. (Hospitality Studies) (Semester – V) Examination, 2014
501 : SPECIALIZED FOOD PRODUCTION
(2008 Pattern)
Time : 2 Hours Max. Marks : 40
Instructions : 1) Answer any four questions.
2) All questions carry equal marks.
3) Assume suitable data wherever necessary.
1. Explain the culinary terms (any ten) : 10
a) Pretzel
b) Quiche
c) Vol-av-vent
d) Marzipan
e) Club Sandwich
f) Pate
g) Force meat
h) Truffle
i) Gravlax
j) Zakuski
k) Baconnaise
l) Zaatar.
2. A) Give difference between haute cuisine and nouvelle cuisine. 3
B) Write the function of Icing. Give the filling used in confectionery. 4
C) What are the characteristics of convenience foods ? 3
3. A) Give difference between mousse and mousseline and name any four savoury mousse. 5
B) Define short crust and flakey pastry. State the do and don’t while preparing the same. 5
4. A) Explain the types of breads used for making sandwiches and care to be taken while
storage of bread. 5
B) What are classical salad ? Write the principles of making of a good salad. 5
5. A) Classify appelizers with one example. 5
B) Explain the various types of cookies. 5
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