University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - V) Examination - 2010
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) (A) Discuss evolution and principles followed while practicing
Nouvelle Cuisine. [05]
(B) Give recipe for Choux Pastry using 200 gm of Refined Flour.
List two variations using the same Pastry. [05]
Q.2) Write short notes : (Any Two) [10]
(a) Storage of Sandwiches
(b) Icings
(c) Principles to be followed while making a Good Salad.
Q.3) (A) Classify Appetizers and give two examples of each. [04]
(B) Discuss functions of Larder Department in a Five Star Hotel. [06]
Q.4) (A) Differentiate between Mouse and Mousseleine. [04]
(B) List different types of Cookies and explain any four of them
in detail. [06]
Q.5) (A) Discuss role of the following ingredients in preparation of Flour
Pastries : [06]
(a) Refined Flour
(b) Leavening Agent
(c) Water
(B) Explain the following culinary terms : [04]
(a) Broadway
(b) Vol-au-vont
(c) Caesar Salad
(d) Aioli
B. Sc. (Hospitality Studies) (Semester - V) Examination - 2010
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) (A) Discuss evolution and principles followed while practicing
Nouvelle Cuisine. [05]
(B) Give recipe for Choux Pastry using 200 gm of Refined Flour.
List two variations using the same Pastry. [05]
Q.2) Write short notes : (Any Two) [10]
(a) Storage of Sandwiches
(b) Icings
(c) Principles to be followed while making a Good Salad.
Q.3) (A) Classify Appetizers and give two examples of each. [04]
(B) Discuss functions of Larder Department in a Five Star Hotel. [06]
Q.4) (A) Differentiate between Mouse and Mousseleine. [04]
(B) List different types of Cookies and explain any four of them
in detail. [06]
Q.5) (A) Discuss role of the following ingredients in preparation of Flour
Pastries : [06]
(a) Refined Flour
(b) Leavening Agent
(c) Water
(B) Explain the following culinary terms : [04]
(a) Broadway
(b) Vol-au-vont
(c) Caesar Salad
(d) Aioli
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