University Of Pune Question Paper
B.H.M.C.T. (Eighth Semester) EXAMINATION, 2010
801A : SPECIALISED IN FOOD PRODUCTION
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Attempt any seven questions.
(ii) Draw neat diagrams wherever necessary.
1. (a) Classify frozen desserts with one example of each
type. [5]
(b) What are the objectives of budgetary control ? [5]
2. (a) Discuss the manufacturing process of chocolate. [5]
(b) How does ‘Menu Pricing’ affect the budgetary control ? [5]
3. (a) List any five records that are maintained in the Kitchen. Explain
any two records in detail. [5]
(b) What precautions you would take while handling
chocolate ? [5]
4. (a) Discuss the attributes of a good kitchen staff. [5]
(b) Give buying specifications for the following : [5]
(i) Cray fish
(ii) Mascarpone cheese
(iii) Avacado
(iv) Ref. flour for cake making.
5. (a) Discuss the importance of kitchen staff liasing with guests in
todays hotel industry. [5]
(b) List the points to be observed while storing chocolate. [5]
6. (a) List the stages in preparation of budgets. Explain any two
of them in brief. [5]
(b) What do you understand by organoleptic and sensory
evaluation ? [5]
7. (a) What are different types of hot puddings ? Give method of
preparation of any one of them assuming standard quantities
for four portions. [5]
(b) Explain the following Indian desserts (attempt any ten) : [5]
(i) Emariti
(ii) Chum chum
(iii) Payesh
(iv) Rajbhog
(v) Mohan thal
(vi) Aravana payasam
(vii) Petha
(viii) Gajak
(ix) Dodol
(x) Lavang latika
(xi) Churma.
8. Write short notes on : [10]
(a) Production planning and scheduling
(b) Production quality and quantity control.
B.H.M.C.T. (Eighth Semester) EXAMINATION, 2010
801A : SPECIALISED IN FOOD PRODUCTION
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Attempt any seven questions.
(ii) Draw neat diagrams wherever necessary.
1. (a) Classify frozen desserts with one example of each
type. [5]
(b) What are the objectives of budgetary control ? [5]
2. (a) Discuss the manufacturing process of chocolate. [5]
(b) How does ‘Menu Pricing’ affect the budgetary control ? [5]
3. (a) List any five records that are maintained in the Kitchen. Explain
any two records in detail. [5]
(b) What precautions you would take while handling
chocolate ? [5]
4. (a) Discuss the attributes of a good kitchen staff. [5]
(b) Give buying specifications for the following : [5]
(i) Cray fish
(ii) Mascarpone cheese
(iii) Avacado
(iv) Ref. flour for cake making.
5. (a) Discuss the importance of kitchen staff liasing with guests in
todays hotel industry. [5]
(b) List the points to be observed while storing chocolate. [5]
6. (a) List the stages in preparation of budgets. Explain any two
of them in brief. [5]
(b) What do you understand by organoleptic and sensory
evaluation ? [5]
7. (a) What are different types of hot puddings ? Give method of
preparation of any one of them assuming standard quantities
for four portions. [5]
(b) Explain the following Indian desserts (attempt any ten) : [5]
(i) Emariti
(ii) Chum chum
(iii) Payesh
(iv) Rajbhog
(v) Mohan thal
(vi) Aravana payasam
(vii) Petha
(viii) Gajak
(ix) Dodol
(x) Lavang latika
(xi) Churma.
8. Write short notes on : [10]
(a) Production planning and scheduling
(b) Production quality and quantity control.
0 comments:
Pen down your valuable important comments below