B.H.M.C.T. (Third Semester),2010 Question Paper,301 : FOOD PRODUCTION–III,University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Third Semester) EXAMINATION, 2010
301 : FOOD PRODUCTION–III
(NEW 2008 PATTERN)
Time : Two Hours Maximum Marks : 40
N.B. :— (i) Solve any four questions.
(ii) All questions carry equal marks.
1. Plan a festival menu for any two of the following regions. Explain
the criteria for your selection of menu : [10]
(i) Punjabi
(ii) Dum
(iii) Rajasthan
(iv) Bengali
2. (a) Give reasons for the following : [5]
(i) X fault in cake
(ii) Uneven texture in cake
(iii) White spot on cake top
(iv) Tunnel like holes in bread loaf
(v) Dark crust colour in bread.
(b) What are the different fuels used in Indian cuisine ? [2]
(c) Write a short note on institutional catering. [3]
3. (a) Explain in brief different types of raising agents used in bakery
and confectionary. [4]
(b) What are the physical and chemical changes takes place during
baking ? [4]
(c) Enlist 8 equipments used in Bakery and Confectionery. [2]
4. (a) Explain any two methods of bread making. [5]
(b) Write the recipe for 1 pound, black forest gateaux. [5]
5. (a) Define the following terms (any five) : [5]
(i) Bihinka
(ii) Undhiyo
(iii) Haleem
(iv) Dalcha
(v) Paysam
(vi) Moilee
(vii) Sheermal
(b) Explain the role of the following ingredients in bakery and
confectionary (any two) : [5]
(i) Sugar
(ii) Sundry materials
(iii) Dairy products
(iv) Flour.

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