University Of Pune Question Paper
BHMCT (First Semester) EXAMINATION, 2010
101 : FOOD PRODUCTION–I
(OLD 2005 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any Four questions in all.
(iii) All questions carry equal marks.
1. Explain the following glossary terms (any ten) : [10]
(1) Croutons
(2) Saboyon
(3) Hollandaise
(4) Mutanjan
(5) Yakhni
(6) Rogan josh
(7) Mace
(8) Marinade
(9) Gluten
(10) Invert sugar
(11) Bran
(12) Truffles
2. (A) Write the aims and objectives of cooking food. [5]
(B) What will you do when these situation occures : [5]
(a) Electric shock
(b) Fainting
(c) Cuts
(d) Fractures
(e) Burns or scalds.
3. (A) Explain the following (any five) : [5]
(a) Take-away
(b) Larder
(c) Hydrogenation
(d) Marination
(e) Whipping cream
(f) Lard
(B) Write duties and responsibilities of Sous Chef of a five star
hotel. [5]
4. Draw and explain in short : [10]
(a) Chefs knife
(b) Parisienne scoop
(c) Chinois
(d) Steak hammer
(e) Mandoline
5. Write short notes on (any four) : [10]
(a) Breakfast cereals
[3881]-01 3 P.T.O.
(b) Stages of cooking the sugar
(c) Rendering of fat
(d) Classification of vegetables with two examples of each
(e) Uses of eggs.
6. Give reasons for (any five) : [10]
(a) Green vegetables are not covered while boiling
(b) Salt is used in bread making
(c) Potatoes are kept in cold water when cut or peeled
(d) Ice water should be used for storing garnishes
(e) Water should not be used for extinguish oil fires
(f) For perfect fried products oil should be heated at high temperatures
without smoking.
BHMCT (First Semester) EXAMINATION, 2010
101 : FOOD PRODUCTION–I
(OLD 2005 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any Four questions in all.
(iii) All questions carry equal marks.
1. Explain the following glossary terms (any ten) : [10]
(1) Croutons
(2) Saboyon
(3) Hollandaise
(4) Mutanjan
(5) Yakhni
(6) Rogan josh
(7) Mace
(8) Marinade
(9) Gluten
(10) Invert sugar
(11) Bran
(12) Truffles
2. (A) Write the aims and objectives of cooking food. [5]
(B) What will you do when these situation occures : [5]
(a) Electric shock
(b) Fainting
(c) Cuts
(d) Fractures
(e) Burns or scalds.
3. (A) Explain the following (any five) : [5]
(a) Take-away
(b) Larder
(c) Hydrogenation
(d) Marination
(e) Whipping cream
(f) Lard
(B) Write duties and responsibilities of Sous Chef of a five star
hotel. [5]
4. Draw and explain in short : [10]
(a) Chefs knife
(b) Parisienne scoop
(c) Chinois
(d) Steak hammer
(e) Mandoline
5. Write short notes on (any four) : [10]
(a) Breakfast cereals
[3881]-01 3 P.T.O.
(b) Stages of cooking the sugar
(c) Rendering of fat
(d) Classification of vegetables with two examples of each
(e) Uses of eggs.
6. Give reasons for (any five) : [10]
(a) Green vegetables are not covered while boiling
(b) Salt is used in bread making
(c) Potatoes are kept in cold water when cut or peeled
(d) Ice water should be used for storing garnishes
(e) Water should not be used for extinguish oil fires
(f) For perfect fried products oil should be heated at high temperatures
without smoking.
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