University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
101 : FOOD PRODUCTION–I
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Solve any 4 questions.
(ii) All questions carry equal marks.
1. Explain the following terms (any ten) : [10]
(1) Kofta
(2) Khorma
(3) Dosa
(4) Condiments
(5) Suet
(6) Shallow frying
(7) Wark
(8) Herbs
(9) Whisk
(10) Lard
(11) Baheshai
(12) Luchi
(13) Raita
(14) Khichdi
(15) Payasam
2. (a) List four points to be observed while handling cooked
food. [4]
(b) Write duties and responsibilities of Executive chef. [4]
(c) Give any four uses of sweetners. [2]
3. (a) In short write the uses of the following equipments : [5]
(i) Refrigerator
(ii) Bain-marie
(iii) Hot plates
(iv) Knives and Kitchen tools
(v) Pulveriser
(b) What do you mean by personal hygiene ? [3]
(c) Explain hydrogenation of fat. [2]
4. (a) Classify vegetable. Giving two examples of each. [4]
(b) What care will you take while storing cereals and pulses ? [2]
(c) What is action of Heat on colour pigment in the presence
of alkali ? [4]
5. (a) Name any four Bread spreads. [2]
(b) List any 6 spices used in Indian Cooking. [3]
(c) Draw a neat diagram of Egg structure. [3]
(d) Name any 4 stone fruits. [2]
B.H.M.C.T. (First Semester) EXAMINATION, 2010
101 : FOOD PRODUCTION–I
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Solve any 4 questions.
(ii) All questions carry equal marks.
1. Explain the following terms (any ten) : [10]
(1) Kofta
(2) Khorma
(3) Dosa
(4) Condiments
(5) Suet
(6) Shallow frying
(7) Wark
(8) Herbs
(9) Whisk
(10) Lard
(11) Baheshai
(12) Luchi
(13) Raita
(14) Khichdi
(15) Payasam
2. (a) List four points to be observed while handling cooked
food. [4]
(b) Write duties and responsibilities of Executive chef. [4]
(c) Give any four uses of sweetners. [2]
3. (a) In short write the uses of the following equipments : [5]
(i) Refrigerator
(ii) Bain-marie
(iii) Hot plates
(iv) Knives and Kitchen tools
(v) Pulveriser
(b) What do you mean by personal hygiene ? [3]
(c) Explain hydrogenation of fat. [2]
4. (a) Classify vegetable. Giving two examples of each. [4]
(b) What care will you take while storing cereals and pulses ? [2]
(c) What is action of Heat on colour pigment in the presence
of alkali ? [4]
5. (a) Name any four Bread spreads. [2]
(b) List any 6 spices used in Indian Cooking. [3]
(c) Draw a neat diagram of Egg structure. [3]
(d) Name any 4 stone fruits. [2]
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