University Of Pune Question Paper
B.H.M.C.T. (Fourth Semester) EXAMINATION, 2010
401 : FOOD PRODUCTION–IV
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Answer any Four questions.
(ii) All questions carry equal marks.
1. (a) Draw a neat diagram of Pork, showing various parts and its
uses. [6]
(b) Write down the ingredients used for the following Icings : [4]
(i) Fondant
(ii) Glacé
(iii) Royal
(iv) Butter icing.
2. (a) Explain the following terms : [6]
(i) Aging
(ii) Crustacean
(iii) Trussing
(iv) Ganache
(v) Fermentation
(vi) Cookies. [4]
(b) Explain any four cuts of fish.
3. (a) Answer in short on : [4]
(i) Mussels shells should be tightly closed.
(ii) Less liquid used while preparing cookies.
(iii) Rolled pastry doughs kept inside refrigerator before baking.
(iv) Why fish items are stored separately ?
(b) Write down the uses of convenience food in catering establishment.
[4]
(c) Do’s and don’t while preparing short crust pastry. [2]
4. (a) Explain any two mixing methods of cookies with two
examples. [6]
(b) Give the role of the following ingredients in pastry making : [4]
(i) Water
(ii) Shortening
(iii) Salt
(iv) Flour.
5. Answer the following : [10]
(i) Four disadvantages of using convenience food
(ii) Principles of storing poultry items
(iii) Four points to be considered while purchasing Veal
(iv) Four uses of icings
(v) Give bi-products of the flowing pastry :
(1) Rough Puff
(2) Choux Pastry
B.H.M.C.T. (Fourth Semester) EXAMINATION, 2010
401 : FOOD PRODUCTION–IV
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Answer any Four questions.
(ii) All questions carry equal marks.
1. (a) Draw a neat diagram of Pork, showing various parts and its
uses. [6]
(b) Write down the ingredients used for the following Icings : [4]
(i) Fondant
(ii) Glacé
(iii) Royal
(iv) Butter icing.
2. (a) Explain the following terms : [6]
(i) Aging
(ii) Crustacean
(iii) Trussing
(iv) Ganache
(v) Fermentation
(vi) Cookies. [4]
(b) Explain any four cuts of fish.
3. (a) Answer in short on : [4]
(i) Mussels shells should be tightly closed.
(ii) Less liquid used while preparing cookies.
(iii) Rolled pastry doughs kept inside refrigerator before baking.
(iv) Why fish items are stored separately ?
(b) Write down the uses of convenience food in catering establishment.
[4]
(c) Do’s and don’t while preparing short crust pastry. [2]
4. (a) Explain any two mixing methods of cookies with two
examples. [6]
(b) Give the role of the following ingredients in pastry making : [4]
(i) Water
(ii) Shortening
(iii) Salt
(iv) Flour.
5. Answer the following : [10]
(i) Four disadvantages of using convenience food
(ii) Principles of storing poultry items
(iii) Four points to be considered while purchasing Veal
(iv) Four uses of icings
(v) Give bi-products of the flowing pastry :
(1) Rough Puff
(2) Choux Pastry
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