University Of Pune Question Paper
B.H.M.C.T. (Fifth Semester) EXAMINATION, 2010
501 : SPECIALISED FOOD PRODUCTION
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Solve any four questions.
(ii) All questions carry equal marks.
1. (a) Give general principles of frying and explain various methods
of frying. [5]
(b) Classify sandwiches giving two examples of each. [5]
2. (a) Enlist the functions of Larder Department. [5]
(b) Explain the importance of garnishes and presentation of cold
buffet counter. [5]
3. (a) What are the different parts of salad and explain points to
be considered while making a good salad ? [5]
(b) Describe in brief various types of Breakfast cereals. [5]
4. Explain in brief any four : [10]
(i) Poulet soute’ Marengo
(ii) Wiener Schnitzel
(iii) Steak Tartare
(iv) Coq au Vin
(v) Jus-lie
(vi) Gazpaccho
5. Write short notes on any two : [10]
(i) Tea Sandwiches
(ii) Boiling
(iii) Smorresbrod
(iv) Parts of Salad
6. (a) How does larder control play an important role in controlling
food cost ? [5]
(b) Name five salads with their dressings. [5]
B.H.M.C.T. (Fifth Semester) EXAMINATION, 2010
501 : SPECIALISED FOOD PRODUCTION
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Solve any four questions.
(ii) All questions carry equal marks.
1. (a) Give general principles of frying and explain various methods
of frying. [5]
(b) Classify sandwiches giving two examples of each. [5]
2. (a) Enlist the functions of Larder Department. [5]
(b) Explain the importance of garnishes and presentation of cold
buffet counter. [5]
3. (a) What are the different parts of salad and explain points to
be considered while making a good salad ? [5]
(b) Describe in brief various types of Breakfast cereals. [5]
4. Explain in brief any four : [10]
(i) Poulet soute’ Marengo
(ii) Wiener Schnitzel
(iii) Steak Tartare
(iv) Coq au Vin
(v) Jus-lie
(vi) Gazpaccho
5. Write short notes on any two : [10]
(i) Tea Sandwiches
(ii) Boiling
(iii) Smorresbrod
(iv) Parts of Salad
6. (a) How does larder control play an important role in controlling
food cost ? [5]
(b) Name five salads with their dressings. [5]
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