Exam Details
| Subject | food production—ii | |
| Paper | ||
| Exam / Course | bhmct | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
B.H.M.C.T. (II Semester) EXAMINATION, 2018
C-201 FOOD PRODUCTION—II
(2016 PATTERN)
Time Two Hours Maximum Marks 50
N.B. Solve any five questions.
(ii All questions carry equal marks.
1. Classify salads with two examples of each.
State the importance of HACCP in food industry.
What care and precuations to be taken while cooking
vegetables
2. State any five rules of stock making.
Draw a chart showing the hierarchy of kitchen stewarding
department.
List any four ingredients used in stock making.
3. Classify soups with two examples of each.
Explain the different ways of cooking eggs.
Explain any four vegetable cuts.
[5371]-201 2
4. Explain mother sauces and two derivatives of each.
Draw a neat structure of Egg.
Name the colour pigment found in the following vegetables
Cauliflower
(ii Beetroot
(iii French beans
Carrot.
5. Explain any five types of sandwiches.
Answer the following
Five equipments found in kitchen stewarding department.
(ii List five thickening agents used in preparation of sauces.
6. Explain the following terms (any ten)
Coat
Baking
Liasion
Marinade
Zest
Mousse
Roux
Clarify
Braising
Garnish
Kababs
Bouquet garni.
C-201 FOOD PRODUCTION—II
(2016 PATTERN)
Time Two Hours Maximum Marks 50
N.B. Solve any five questions.
(ii All questions carry equal marks.
1. Classify salads with two examples of each.
State the importance of HACCP in food industry.
What care and precuations to be taken while cooking
vegetables
2. State any five rules of stock making.
Draw a chart showing the hierarchy of kitchen stewarding
department.
List any four ingredients used in stock making.
3. Classify soups with two examples of each.
Explain the different ways of cooking eggs.
Explain any four vegetable cuts.
[5371]-201 2
4. Explain mother sauces and two derivatives of each.
Draw a neat structure of Egg.
Name the colour pigment found in the following vegetables
Cauliflower
(ii Beetroot
(iii French beans
Carrot.
5. Explain any five types of sandwiches.
Answer the following
Five equipments found in kitchen stewarding department.
(ii List five thickening agents used in preparation of sauces.
6. Explain the following terms (any ten)
Coat
Baking
Liasion
Marinade
Zest
Mousse
Roux
Clarify
Braising
Garnish
Kababs
Bouquet garni.
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