University Of Pune Question Paper
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2010
701-A : SPECIALISATION IN FOOD PRODUCTION
AND MANAGEMENT
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) All questions carry equal marks.
(ii) Question No. 1 is compulsory.
(iii) Answer any six questions from the remaining.
1. Explain the following terms (any ten) : [10]
(1) Ham
(2) Terrine
(3) Truffle
(4) Aspic
(5) Ballotine
(6) Quenelles
(7) Paté
(8) Bacon
(9) Barquettes
(10) Smorgasbord.
2. Classify and explain (any four) : [2½×4=10]
(1) Preservatives
(2) Thickners
(3) Flavors
(4) Sweetners
(5) Colors.
3. (a) Differentiate between mousee and mousseline. [4]
(b) What precautions would one take while presentations of following
appetizers ? [4]
(1) Bruschetta
(2) Canape
(3) Crudites
(4) Vol-au-vents.
(c) Give uses of marinades and Brines. [2]
4. (a) What points should be considered while selection of kitchen
equipment ? [3]
(b) What points should be considered while designing of
kitchen ? [3]
(c) Explain classical chaud froid and Cream sauce chaud
froid. [4]
5. (a) Explain the following forcemeats : [6]
(1) Basic forcemeat
(2) Country style forcemeat
(3) Mousseline forcemeat
(b) Explain in detail any two kitchen layouts. [4]
6. (a) What care and maintenance should be taken of the following
equipments ? [6]
(1) Dough sheeter
(2) Gravity slicer
(3) Bone saw.
(b) List and explain any four classical hors d’oeuvres [4]
7. (a) Classify sauces with examples. [6]
(b) Give the 2 uses of the following ingredients in cake
making : [4]
(1) Eggs
(2) Fat
(3) Flour
(4) Sugar.
8. (a) Explain the different casings used in sausages. [4]
(b) Give the selection criteria for : [4]
(1) Shell fish
(2) Poultry.
(c) Explain use of binders in forcemeat. [2]
B.H.M.C.T. (Seventh Semester) EXAMINATION, 2010
701-A : SPECIALISATION IN FOOD PRODUCTION
AND MANAGEMENT
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) All questions carry equal marks.
(ii) Question No. 1 is compulsory.
(iii) Answer any six questions from the remaining.
1. Explain the following terms (any ten) : [10]
(1) Ham
(2) Terrine
(3) Truffle
(4) Aspic
(5) Ballotine
(6) Quenelles
(7) Paté
(8) Bacon
(9) Barquettes
(10) Smorgasbord.
2. Classify and explain (any four) : [2½×4=10]
(1) Preservatives
(2) Thickners
(3) Flavors
(4) Sweetners
(5) Colors.
3. (a) Differentiate between mousee and mousseline. [4]
(b) What precautions would one take while presentations of following
appetizers ? [4]
(1) Bruschetta
(2) Canape
(3) Crudites
(4) Vol-au-vents.
(c) Give uses of marinades and Brines. [2]
4. (a) What points should be considered while selection of kitchen
equipment ? [3]
(b) What points should be considered while designing of
kitchen ? [3]
(c) Explain classical chaud froid and Cream sauce chaud
froid. [4]
5. (a) Explain the following forcemeats : [6]
(1) Basic forcemeat
(2) Country style forcemeat
(3) Mousseline forcemeat
(b) Explain in detail any two kitchen layouts. [4]
6. (a) What care and maintenance should be taken of the following
equipments ? [6]
(1) Dough sheeter
(2) Gravity slicer
(3) Bone saw.
(b) List and explain any four classical hors d’oeuvres [4]
7. (a) Classify sauces with examples. [6]
(b) Give the 2 uses of the following ingredients in cake
making : [4]
(1) Eggs
(2) Fat
(3) Flour
(4) Sugar.
8. (a) Explain the different casings used in sausages. [4]
(b) Give the selection criteria for : [4]
(1) Shell fish
(2) Poultry.
(c) Explain use of binders in forcemeat. [2]
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