C.C.C. IN EXAMINATION, NOVEMBER 2017
ADVANCE FOOD PRODUCTION
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Name three Chinese dessert.
2. What is stock?
3. Define Tandoori.
4. What is consomme?
5. Explain bouquet garni.
6. Name the seasoning ingredient.
7. List three Indian paneer dishes.
8. What is proprietary sauce?
9. List the different spread used in sandwich.
10. Explain Bain Marie.
Part B x 5 25)
Answer all questions.
11. Write the major ingredients in French cuisine.
Or
Write the major ingredients in Indian cuisine.
Sub. Code
12
CP-8400
2
Sp 1
12. Name five popular fish dishes with accompaniment
and garnish.
Or
Name five international soup with origin garnish
and Accompaniment.
13. Write about raising agents.
Or
Write about Egg. Its used and importance.
14. Define salad, its parts, and the dressing.
Or
Define sandwiches, types of sandwiches and shape.
15. With a neat diagram explain about the cuts of
vegetables.
Or
Explain about contemporary sauce.
Part C x 10 30)
Answer all questions.
16. Define stock and its types, importance, write the
recipe of fish stock.
Or
Write about sausage and its types and 03 dishes
each.
CP-8400
3
Sp 1
17. Draw a chart to show the classification of soup and
explain each of them.
Or
Write 10 potato preparation and its uses.
18. What is icing? List the different type of icing, faults
and remedies.
Or
Explain A la carte, gratinate, larding, marinade
test.
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