B.H.M.C.T. (First Semester) EXAMINATION, 2018
104 COMMODITIES
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Attempt any five questions.
(ii Neat diagrams must be drawn wherever necessary.
(iii Figures to the right indicate full marks.
All questions carry equal marks.
1. Name any four pulses and its uses in cookery.
Write importance of sugar in Bakery.
Give sources of the following fats
Lard
(ii Butter
(iii Suet
Margarine.
2. Classify vegetables and give two examples of each.
List and explain any four types of milk.
Name any four condiments.
3. Explain role of fat as shortening.
With the help of neat diagram draw structure of wheat
grain.
Define role of raising agents in catering industry.
P.T.O.
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4. Discuss four types of fungi and their catering uses.
Name and explain different types of chocolate available in
market.
Differentiate between artificial sugar and natural sugar.
5. Define herbs, spices with two examples.
What precautions to be taken while storing and purchasing
of vegetables
Define the characteristics of organic foods.
6. Write short notes on
Essence, flavouring and colouring
(ii Various stages of sugar cooking.
Classify fruits and give two examples of each.
7. Answer the following
Name two fats and 2 oils
(ii Name any four nuts and their uses
(iii Name any two types of cheese and two types of cream.
Name and draw any two types of pastas.
Write advantages and disadvantages of organic foods.