University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2010
QUANTITY FOOD PRODUCTION
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
(3) Neat diagram must be drawn whenever necessary.
Q.1) Define the following term : (Any Ten) [10]
(a) Gelatin
(b) Cephalopods
(c) Forcemeat
(d) Sauce Chaud Froid
(e) Game
(f) Icing
(g) Glaze
(h) Mousse
(i) Venison
(j) Fondant
(k) Aspic Jelly
(l) Bivalves
Q.2) (A) Explain Aging of Meat and there factors affecting Tenderness
in Meat. [05]
(B) Discuss Storage and Handling of Poultry. [05]
Q.3) (A) What are the types of Casings available for Sausage Making ? [05]
(B) Explain in detail the use of Milk Product and Sugar in Cake
Making. [05]
Q.4) (A) Draw a neat diagram of Cuts of Pork and approximate weight
of each. [05]
(B) What is the importance of proper purchasing and storing in
Industrial Canteen ? [05]
Q.5) (A) Define Convenience Foods. Give two advantages and disadvantages
of Convenience Food. [05]
(B) List and define five basic types of Forcemeats. [05]
B. Sc. (Hospitality Studies) (Semester - III) Examination - 2010
QUANTITY FOOD PRODUCTION
(Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
(3) Neat diagram must be drawn whenever necessary.
Q.1) Define the following term : (Any Ten) [10]
(a) Gelatin
(b) Cephalopods
(c) Forcemeat
(d) Sauce Chaud Froid
(e) Game
(f) Icing
(g) Glaze
(h) Mousse
(i) Venison
(j) Fondant
(k) Aspic Jelly
(l) Bivalves
Q.2) (A) Explain Aging of Meat and there factors affecting Tenderness
in Meat. [05]
(B) Discuss Storage and Handling of Poultry. [05]
Q.3) (A) What are the types of Casings available for Sausage Making ? [05]
(B) Explain in detail the use of Milk Product and Sugar in Cake
Making. [05]
Q.4) (A) Draw a neat diagram of Cuts of Pork and approximate weight
of each. [05]
(B) What is the importance of proper purchasing and storing in
Industrial Canteen ? [05]
Q.5) (A) Define Convenience Foods. Give two advantages and disadvantages
of Convenience Food. [05]
(B) List and define five basic types of Forcemeats. [05]
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