University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - VI) Examination - 2010
ADVANCED FOOD PRODUCTION
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) Figures to right indicate the full marks.
(3) Assume suitable data.
Q.1) (A) Classify Frozen Desserts and give one example of each. [06]
(B) Classify equipments used in a Five Star Hotel giving one
example of each. [04]
Q.2) (A) Discuss the following cuisines with respect to : (i) Culture and
Religious Beliefs, and (ii) Geographical Location.
Italian Cuisine [05]
(B) Discuss Process of Chocolate Manufacturing. [05]
Q.3) Explain principles to be followed while planning a Kitchen of a
Five Star Hotel. [10]
Q.4) (A) List various methods of Garbage Disposal and explain any two
of them in detail. [05]
(B) Discuss various Sources of Truffles and their cultivation in brief. [05]
Q.5) (A) Discuss importance of Kitchen Stewarding Department. [04]
(B) Write short notes : (Any Three) [06]
(a) Galontine
(b) Hot Puddings
(c) Importance of Receiving and Storage Area
B. Sc. (Hospitality Studies) (Semester - VI) Examination - 2010
ADVANCED FOOD PRODUCTION
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) Figures to right indicate the full marks.
(3) Assume suitable data.
Q.1) (A) Classify Frozen Desserts and give one example of each. [06]
(B) Classify equipments used in a Five Star Hotel giving one
example of each. [04]
Q.2) (A) Discuss the following cuisines with respect to : (i) Culture and
Religious Beliefs, and (ii) Geographical Location.
Italian Cuisine [05]
(B) Discuss Process of Chocolate Manufacturing. [05]
Q.3) Explain principles to be followed while planning a Kitchen of a
Five Star Hotel. [10]
Q.4) (A) List various methods of Garbage Disposal and explain any two
of them in detail. [05]
(B) Discuss various Sources of Truffles and their cultivation in brief. [05]
Q.5) (A) Discuss importance of Kitchen Stewarding Department. [04]
(B) Write short notes : (Any Three) [06]
(a) Galontine
(b) Hot Puddings
(c) Importance of Receiving and Storage Area
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