University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - II) Examination - 2012
FOOD PRODUCTION PRINCIPLES
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) (A) Classify Sauces. Give 1 liter recipe for Hollandaise. [05]
(B) List four International Soups with their country of origin. [02]
(C) Explain Clean and Puree Soups. [03]
Q.2) (A) Explain any two methods of making Breads. [05]
(B) Define Stock. Write various use of Stock. [03]
(C) What are factore affecting Textures in Food ? [02]
Q.3) (A) Explain any two Moist Methods of Cooking Food. [04]
(B) Differentiate between : [06]
(a) Roasting and Baking
(b) Shallow Frying and Deep Frying
Q.4) (A) Write factors affecting Microwave Cookery. [02]
(B) What are different points considered while preparing Soups ? [03]
(C) Write the following roles of Ingredients in Bakery : [05]
(a) Fat
(b) Water
(c) Baking Powder
(d) Sugar
(e) Egg
Q.5) (A) List any four small and four large Equipments. [02]
(B) Explain in short Care and Maintenance of Deep Fat fryer. [02]
(C) Explain the Culinary Terms : [06]
(a) Aspic
(b) Demi Glaze
(c) Panada
(d) An gratin
(e) Knock Back
(f) Chowder
B. Sc. (Hospitality Studies) (Semester - II) Examination - 2012
FOOD PRODUCTION PRINCIPLES
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) (A) Classify Sauces. Give 1 liter recipe for Hollandaise. [05]
(B) List four International Soups with their country of origin. [02]
(C) Explain Clean and Puree Soups. [03]
Q.2) (A) Explain any two methods of making Breads. [05]
(B) Define Stock. Write various use of Stock. [03]
(C) What are factore affecting Textures in Food ? [02]
Q.3) (A) Explain any two Moist Methods of Cooking Food. [04]
(B) Differentiate between : [06]
(a) Roasting and Baking
(b) Shallow Frying and Deep Frying
Q.4) (A) Write factors affecting Microwave Cookery. [02]
(B) What are different points considered while preparing Soups ? [03]
(C) Write the following roles of Ingredients in Bakery : [05]
(a) Fat
(b) Water
(c) Baking Powder
(d) Sugar
(e) Egg
Q.5) (A) List any four small and four large Equipments. [02]
(B) Explain in short Care and Maintenance of Deep Fat fryer. [02]
(C) Explain the Culinary Terms : [06]
(a) Aspic
(b) Demi Glaze
(c) Panada
(d) An gratin
(e) Knock Back
(f) Chowder
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