CRAFT CERTIFICATE COURSE EXAMINATION,
APRIL 2018
Non-Semester
Food Production
BASIC FOOD PRODUCTION
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 2 20)
Answer all questions.
1. What meaning Mis-en-place?
2. Give any four example for major equipment used in
Kitchen.
3. What meaning Frying?
4. Any two selection for point in fish.
5. What meaning Broiling?
6. Give any two Indian Breakfast menu.
7. Any four Indian Gravy.
8. What is naan?
9. How do you make white gravy?
10. Millet Dosai Explain.
Sub. Code
11
CP-8660
2
sp5
Part B 5 25)
Answer all questions.
11. Write short note Kitchen Organisation Chart.
Or
Explain safety factors in the kitchen.
12. Write short note cleaning and cooking of chicken
and cutting procedure.
Or
Selection of egg. Explain.
13. Write short note on methods of cooking.
Or
Explain microwave cooking procedure and draw
microwave.
14. Write short nay five Indian menu Compiling for
Break fast menu.
Or
Explain popular food of small grain.
15. Explain in basic grams used in hotel Indian Kitchen
to preparation Brown gravy.
Or
Explain Vegetable Cutting machine.
CP-8660
3
sp5
Part C 10 30)
Answer all questions.
16. Write note on
Duties and responsibilities of cold kitchen
chat.
Role of cereal in cookery.
Or
Any two method of cooking of Egg.
Cut of chicken their specifications and use.
17. Write note on
Cooking such as Infrared Cooking.
Solar Cooking.
Or
Poaching Boiling.
Backing Frying.
18. What is Makhani graving preparation and storage?
Or
Write short note meat mincing maintenance and
Veget cutting machines.