Friday, December 11, 2015

601 : ADVANCED FOOD PRODUCTION,University Of Pune Question Paper,B.H.M.C.T. (Sixth Semester),2010 Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Sixth Semester) EXAMINATION, 2010
601 : ADVANCED FOOD PRODUCTION
(OLD 2005 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Attempt any four questions.
(ii) Assume suitable data wherever necessary.
1. (a) Plan a Five Course Spanish menu and explain each preparation
in brief. [6]
(b) Explain precautions to be taken while storing sandwiches. [4]
2. (a) Explain the following culinary terms (any five) : [5]
(i) Paté en maison
(ii) Duxelle
(iii) Green bacon
(iv) Isinglass
(v) Terrine
(vi) Al Dante
(vii) Black truffle
(b) Discuss the principles of making a good salad. [5]
3. (a) List variety of forcemeats that are used for making paté. Explain
any two of them in detail. [4]
(b) Discuss the various ways of accumulation segregation and disposal
of garbage. [6]
4. Write short notes on (any four) : [10]
(i) North American cuisine
(ii) Hauté cuisine
(iii) Pre-preparations for plated service
(iv) Ballotines
(v) Types of sandwiches.
5. (a) Briefly discuss the principles of Nouvelle cuisine. [5]
(b) Explain importance of kitchen stewarding department in a Five
Star Hotel. [5]

Duraimani

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