B. Sc. (Hospitality Studies) (Semester - I),2010 Question Paper,BASIC FOOD PRODUCTION,University Of Pune Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2010
BASIC FOOD PRODUCTION
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) (A) Give duties and responsibilities of Executive Chef. [04]
(B) What are the aims and objectives of cooking Food ? [04]
(C) Classify Fuels with two examples of each. [02]
Q.2) (A) What care you will take to prevent accidents in Kitchen. [02]
(B) Write advantages and disadvantages of the following materials
used in Kitchen Equipments : [04]
(a) Copper
(b) Stainless Steel
(C) Classify Fruits with two examples of each. [04]
Q.3) (A) List any six Herbs and Spices used in Indian Cooking. [04]
(B) What are the points you will consider while storing Vegetables ? [04]
(C) Draw a neat labelled diagram of Egg Structure. [02]
Q.4) (A) What is the action of Heat on Colour Pigments in presence of
Acids ? [02]
(B) Explain Hydrogenation of Fats. [02]
(C) With the help of chart, explain various Preparation Methods. [04]
(D) Explain any two methods of mixing of Food. [02]
Q.5) Explain the following terms : (Any Ten) [10]
(1) Bake
(2) Dhansak
(3) Dice
(4) Rabadi
(5) Zarda
(6) Paneer
(7) Rista
(8) Béchamel
(9) Pachadi
(10) Whisk
(11) Vindaloo
(12) Raita
(13) Biryani
(14) Goulash
(15) Payasam

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