Thursday, December 10, 2015

B.H.M.C.T. (Second Semester), 2010 Question Paper,201 : FOOD PRODUCTION–II,University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Second Semester) EXAMINATION, 2010
201 : FOOD PRODUCTION–II
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :—Answer any four of the following questions.
1. (a) Explain any three desirable and two non-desirable fentures with
examples.
(b) Explain the various types of fuels used in the kitchen. Give
advantages and disadvantages of each.
2. (a) With the help of a diagram classify various methods of cooking.
Give examples for each.
(b) Classify sauces with one example for each.
3. (a) Classification of stock and give the recipe for 1 litre brown stock.
(b) Write short notes on :
(i) Pressure frying
(ii) Microwave cooking.
4. (a) Name five national soups with their country of origin.
(b) Name the five Indian gravies and one example of each.
5. Explain the following terms :
(1) Glazes
(2) Aspic
(3) Pan gravies
(4) Flavoured butters
(5) Roun
(6) Mirepoix
(7) Au gratin
(8) Barquetle’s
(9) Zert
(10) Goulash
(11) Julienne
(12) Fricassée.

Duraimani

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