Thursday, November 26, 2015

University Of Pune Question Paper,ADVANCED FOOD PRODUCTION,2012 Question Paper ,B. Sc. (Hospitality Studies) (Semester - V)

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - V) Examination - 2012
ADVANCED FOOD PRODUCTION
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Solve any four questions.
(2) Figures to the right indicate full marks.
Q.1) Write short notes : (Any Four) [10]
(a) Larder Control
(b) Classify Appetizers giving one example of each
(c) List any five principles of making Salad
(d) Choux Pastry
(e) List five uses of Icing
Q.2) (A) Classify Pastries giving two examples of each. [06]
(B) Discuss the Composition of Salad. [04]
Q.3) (A) List five types of Cookies with one example of each. [05]
(B) Explain five types of Sandwiches with the help of a sketch. [05]
Q.4) (A) Discuss the evolution and principles of Nouvelle Cuisine. [06]
(B) List any eight duties and responsibilities of Larder Chef. [04]
Q.5) Explain the following culinary terms : (Any Ten) [10]
(a) Fondant
(b) Petit Four
(c) Smorresbrod
(d) Japonnaise
(e) Pullman
(f) Bonbon
(g) Salami
(h) Brinometer
(i) Abats
(j) Barquettes
(k) Moussline
(l) Dashi

Duraimani

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