CRAFT CERTIFICATE COURSE EXAMINATION,
APRIL 2018
Non-Semester
Food Production
ADVANCED FOOD PRODCUTION
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 2 20)
Answer all questions.
1. Explain seasoning.
2. What meaning French cuisine?
3. Define stock.
4. Define soup.
5. What meaning accompaniment?
6. Define garnish.
7. What meaning sausage?
8. Define salt.
9. Define salads.
10. Define sandwiches.
Sub. Code
12
CP-8661
2
Sp 1
Part B 5 25)
Answer all questions.
11. Explain Nouvella cuisine.
Or
Explain French cuisine.
12. Write short note Raw material characteristics.
Or
Characteristics egg storage and to used in Indian
cuisine.
13. Explain cheese and procedure and storage.
Or
Explain Ala'carte, Appetiser, Augratin, Baste.
14. Explain yeast and Recipes and preparation any one
recipes.
Or
Definition hot and cold desserts and method
preparation.
15. Write short in stock types of classification.
Or
International soup give any ten.
Part C 10 30)
Answer all questions.
16. Define sausage Types of sausages.
Or
Explain study the accompaniment and garnish.
17. Write short note characteristics of raw material.
Or
Explain mother sauces and preparation derivatives.
18. Write short note on any five culinary terms and
explain.
Or
Definition icing and types, recipes and preparation
method and faults.