University Of Pune Question Paper
B.H.M.C.T. (Second Semester) EXAMINATION, 2010
202 : FOOD AND BEVERAGE SERVICE–II
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
(iii) Draw diagrams whenever applicable.
1. Attempt the following terms : [10]
(1) Supper
(2) Brunch
(3) Suivant
(4) Thé simple
(5) Grist
(6) Cider
(7) Carte du jour
(8) Sorbet
(9) Paté maison
(10) Cufe Haig
2. Answer the following questions :
(a) Explain the operation of the triplicate checking system with neat
diagram. [5]
(b) Explain the following menu courses with suitable examples : [3]
(i) Entreé
(ii) Relevé
(iii) Rôti.
(c) List four brands of Indian Beer. [2]
3. (a) How do you differentiate between Alacarte and Table d’hote ? [4]
(b) Rearrange the following French classical menu in right
sequence : [4]
Creme de tomate, Boeuf Roti, Pomme Alumetty, Chou fleur mornay,
salade verte, crepe surette.
(c) List four brands of Indian mineral water. [2]
4. (a) List types of breakfast. Explain American breakfast in detail. [5]
(b) Classify Non-Alcoholic beverages with one example of each. [5]
5. (a) List the ingredients used in beer making with its function in
short. [4]
(b) List the accompaniments for the following dishes : [4]
(i) Melon Frappé
(ii) Caviar
(iii) Le huitre
(iv) Coquetel de crevette rosé
(c) Explain : [2]
(i) Sake
(ii) Perry
6. Name the following : [10]
(1) 2 soft cheese
(2) 2 German beers
(3) 2 major tea producing countries
(4) 2 Coffee species
(5) 2 French mineral water brands
(6) 2 Nourishing beverages brands
(7) 2 Fruit syrups
(8) 2 Tisanes
(9) 2 Proprietary cereals
(10) 2 Breakfast rolls.
B.H.M.C.T. (Second Semester) EXAMINATION, 2010
202 : FOOD AND BEVERAGE SERVICE–II
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
(iii) Draw diagrams whenever applicable.
1. Attempt the following terms : [10]
(1) Supper
(2) Brunch
(3) Suivant
(4) Thé simple
(5) Grist
(6) Cider
(7) Carte du jour
(8) Sorbet
(9) Paté maison
(10) Cufe Haig
2. Answer the following questions :
(a) Explain the operation of the triplicate checking system with neat
diagram. [5]
(b) Explain the following menu courses with suitable examples : [3]
(i) Entreé
(ii) Relevé
(iii) Rôti.
(c) List four brands of Indian Beer. [2]
3. (a) How do you differentiate between Alacarte and Table d’hote ? [4]
(b) Rearrange the following French classical menu in right
sequence : [4]
Creme de tomate, Boeuf Roti, Pomme Alumetty, Chou fleur mornay,
salade verte, crepe surette.
(c) List four brands of Indian mineral water. [2]
4. (a) List types of breakfast. Explain American breakfast in detail. [5]
(b) Classify Non-Alcoholic beverages with one example of each. [5]
5. (a) List the ingredients used in beer making with its function in
short. [4]
(b) List the accompaniments for the following dishes : [4]
(i) Melon Frappé
(ii) Caviar
(iii) Le huitre
(iv) Coquetel de crevette rosé
(c) Explain : [2]
(i) Sake
(ii) Perry
6. Name the following : [10]
(1) 2 soft cheese
(2) 2 German beers
(3) 2 major tea producing countries
(4) 2 Coffee species
(5) 2 French mineral water brands
(6) 2 Nourishing beverages brands
(7) 2 Fruit syrups
(8) 2 Tisanes
(9) 2 Proprietary cereals
(10) 2 Breakfast rolls.
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