University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2012
QUANTITY FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Solve any four questions.
(2) All questions carry equal marks.
(3) Draw neat diagrams wherever necessary.
Q.1) (A) List and elaborate the factors, that affects Tenderness of Meat. [04]
(B) Classify Fish with an examples of each. [04]
(C) Name any four birds that are used as a poultry. [02]
Q.2) (A) Enlist and explain any three methods of Cake Making. [05]
(B) Draw a neat diagram showing different Cuts of Pork. [05]
Q.3) (A) Write the importance of Industrial Catering and Plan a Lunch
Menu for the same. [05]
(B) What criteria required for selection of Poultry ? [02]
(C) Describe various Cuts of Poultry with their dissection. [03]
Q.4) (A) Write short notes : (Any Two) [04]
(a) Forcemeats
(b) Marinades Cures and Brines
(c) Selection and Storage of Shellfish
(B) What are the duties and responsibilities of Chef Garde
Manger ? [04]
(C) What do you mean by Offals ? Give an examples. [02]
Q.5) (A) Answer the following : [2x2=04]
(a) List various tools and equipments used in Larder Department.
(b) Write any two Cake Faults with their remedies.
(B) Explain the following terms : (Any Six) [06]
(a) Brioche
(b) Docking
(c) Mussallam
(d) Dum Cooking
(e) Panch Poran
(f) Broiling
(g) Bacon
(h) Bibinka
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2012
QUANTITY FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Solve any four questions.
(2) All questions carry equal marks.
(3) Draw neat diagrams wherever necessary.
Q.1) (A) List and elaborate the factors, that affects Tenderness of Meat. [04]
(B) Classify Fish with an examples of each. [04]
(C) Name any four birds that are used as a poultry. [02]
Q.2) (A) Enlist and explain any three methods of Cake Making. [05]
(B) Draw a neat diagram showing different Cuts of Pork. [05]
Q.3) (A) Write the importance of Industrial Catering and Plan a Lunch
Menu for the same. [05]
(B) What criteria required for selection of Poultry ? [02]
(C) Describe various Cuts of Poultry with their dissection. [03]
Q.4) (A) Write short notes : (Any Two) [04]
(a) Forcemeats
(b) Marinades Cures and Brines
(c) Selection and Storage of Shellfish
(B) What are the duties and responsibilities of Chef Garde
Manger ? [04]
(C) What do you mean by Offals ? Give an examples. [02]
Q.5) (A) Answer the following : [2x2=04]
(a) List various tools and equipments used in Larder Department.
(b) Write any two Cake Faults with their remedies.
(B) Explain the following terms : (Any Six) [06]
(a) Brioche
(b) Docking
(c) Mussallam
(d) Dum Cooking
(e) Panch Poran
(f) Broiling
(g) Bacon
(h) Bibinka
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