CRAFT CERTIFICATE COURSE EXAMINATION,
NOVEMBER 2017
Food Production
BASIC FOOD PRODUCTION
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Define the term "cookery".
2. What do you mean by colour coding of cutting boards?
3. Give any four examples for shell fish.
4. What is spring chicken?
5. What is Braising?
6. Give any four examples for baked products.
7. What is Idiappam?
8. Give any four examples for popular foods made of small
grains.
9. What is Tandoor?
10. What is makhani gravy?
Sub. Code
11
CP-8399
2
Wk16
Part B x 5 25)
Answer all questions.
11. Write notes on safety procedures to be followed in
kitchen.
Or
Mention the importance of pulses in food
production.
12. Write notes on any five breakfast egg preparations.
Or
Write notes on any five cuts of fish.
13. What is micro wave cooking? Mention its
advantages and limitations.
Or
What is roasting Classify roasting and mention
their characteristics by giving examples.
14. Give one recipe of your choice for snacks made from
small grains.
Or
What is Adai Dosai? Give the recipe.
15. Mention the procedures for seasoning griddle and
Dosa plate.
Or
Comment on the specifications care and
maintenance of the following equipments.
Meat mincer
Vegetable cutting machine
CP-8399
3
Wk16
Part C x 10 30)
Answer all questions.
16. Draw the organization chart of food production
department in a luxury hotel. Mention the duties
and responsibilities of Executive Chef.
Or
Draw a neat carcass of lamb and label various
joints. Explain the uses of joints.
17. Write notes on
Types of frying and their
characteristics
Boiling and poaching
Or
Write notes on
Any two types of paniyaram
Any two rice dishes of south India
18. Give the recipe for white gravy.
Or
Write notes on
Any two Indian breads
Any five methods of cutting of
vegetables
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