CRAFT CERTIFICATE COURSE EXAMINATION,
NOVEMBER 2017.
Food production
LARDER
(Upto 2015 batch)
Time 3 Hours Maximum 100 Marks
Part A x 8 40)
Answer any five questions.
1. Write notes on larder kitchen.
2. Write a dutes of larder chef.
3. Write a dutes of fish monger.
4. What is Hard'Oenvere? Explain.
5. Write any 10 fish names.
6. Write a short notes for salting and smoking.
7. Explain Force meat.
8. Write the uses of carving in Buffet's.
Part B 15 60)
Answer any four questions.
9. Explain Larder control.
10. Define salad and explain with examples.
Sub. Code
12
CP-8403
2
sp4
11. Give an account on various cuts of fish.
12. Draw the cuts of beef and pork.
13. Explain Poultry.
14. Explain Sandwiches and canapes.
15. Define
Lift over storage
Vegetable carving.
Cold buffet
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