Exam Details
| Subject | food production—i | |
| Paper | ||
| Exam / Course | bhmct | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
BHMCT Sem.) EXAMINATION, 2018
101 FOOD PRODUCTION—I
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Question No. 1 is compulsory.
(ii Solve any four of the remaining.
(iii All questions carry equal marks.
1. Explain the following terms (any ten)
Lemon Grass
Pressure frying
Induction
Flaky
Type C Fire
Safety Shoes
Chef Petit d'jeuneur
Microwave
Stilton
Rendering
Hard Crack
Pressed Rice
[5371]-101 2
2. Classify kitchen equipments by its mode of use with
examples.
Write down three advantages and three disadvantages of Gas
as a fuel used in kitchen.
3. Attempt the following
Name any two varieties of fat obtained from animal.
(ii Name any two preparations using kidney beans.
(iii List two names of hard cheese.
State two bi-products of wheat.
Write down two spices used in preparation of Indian
sweets.
Explain the importance of First Aid.
4. Write down the aims and objectives of cooking.
Discuss any five techniques used in preparation of food.
5. List five duties of an Executive Chef.
Explain the following methods of cooking
Steaming
Roasting.
6. Describe the various types of milk available in the market.
Discuss the importance of personal hygiene in the kitchen.
101 FOOD PRODUCTION—I
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Question No. 1 is compulsory.
(ii Solve any four of the remaining.
(iii All questions carry equal marks.
1. Explain the following terms (any ten)
Lemon Grass
Pressure frying
Induction
Flaky
Type C Fire
Safety Shoes
Chef Petit d'jeuneur
Microwave
Stilton
Rendering
Hard Crack
Pressed Rice
[5371]-101 2
2. Classify kitchen equipments by its mode of use with
examples.
Write down three advantages and three disadvantages of Gas
as a fuel used in kitchen.
3. Attempt the following
Name any two varieties of fat obtained from animal.
(ii Name any two preparations using kidney beans.
(iii List two names of hard cheese.
State two bi-products of wheat.
Write down two spices used in preparation of Indian
sweets.
Explain the importance of First Aid.
4. Write down the aims and objectives of cooking.
Discuss any five techniques used in preparation of food.
5. List five duties of an Executive Chef.
Explain the following methods of cooking
Steaming
Roasting.
6. Describe the various types of milk available in the market.
Discuss the importance of personal hygiene in the kitchen.
Other Question Papers
Subjects
- accommodation operation-ii
- accommodation operation—i
- advanced baking
- bakery and confectionary
- bartending
- basic accounting
- basic rooms division-ii
- basic rooms division—i
- commodities
- communication skills
- computer fundamental
- entrepreneurship development
- environment science
- food & beverage service—ii
- food and beverage controls
- food and beverage service-i
- food and beverage service–iii
- food and beverage service—iv
- food production—i
- food production—ii
- food science
- french–i
- french—ii
- hospitality sales
- hotel accounting
- hotel laws
- housekeeping in allied sectors
- principles of management
- quantity food production
- soft skills management
- ticketing
- tourism operations