Thursday, December 10, 2015

2010 Question Paper,BHMCT (Second Semester),University Of Pune Question Paper,201 : FOOD PRODUCTION–II

University Of Pune Question Paper
BHMCT (Second Semester) EXAMINATION, 2010
201 : FOOD PRODUCTION–II
(OLD 2005 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :—Answer any four of the following questions. Each question carries
10 marks.
1. (A) Give the composition of basic Garam Masala and Sambar Masala.
(B) Give the various thickening agents used in Sauces.
2. (A) Explain the various rules when making stocks. Classify stocks.
(B) Explain the moist method of cooking with examples of each.
3. (A) Write a short note on Frying and Microwave Cooking.
(B) Explain the various methods of heat transfer.
4. (A) Classify Soups and give one example of each.
(B) Difference between accompaniments of garnishes.
5. Explain the following terms :
(1) Mornay
(2) Green gravy
(3) de-glazing
(4) Ao-four
(5) Fritters
(6) Marinade
(7) Demi-glaze
(8) Seasoning
(9) Vindaloo
(10) Mashing
(11) Basting
(12) Aspic.

Duraimani

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