DIPLOMA EXAMINATION, NOVEMBER 2017
Catering and Hotel Administration
BASIC FOOD PRODUCTION
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What are the principles of HACCP?
2. What are the advantages of solar power as fuel?
3. What is a raising agent?
4. What are the different types of pastries?
5. What are the cuts of vegetables?
6. Write are the cuts of chicken.
7. What is the meaning of mirepoix?
8. Write the recipe of vegetable stock.
9. What is the thickening agent used in yellow gravy?
10. What is baste?
Sub. Code
12
CP-8434
2
sp6
Part B x 5 25)
Answer all questions.
11. Explain personal hygiene, personal grooming and
food safety standards.
Or
Draw and explain the equipments used in bakery.
12. Explain convenience foods, farinaceous products
and fats and oils.
Or
Draw and explain the parts of wheat.
13. Draw and explain the cuts of pork.
Or
What is microwave cooking? Also explain dry heat
method of cooking.
14. Classify soups with example and write the
definition of stock.
Or
Write the continental thickening agents and Indian
thickening agents.
15. Write the preparation of makhni gravy.
Or
Briefly on
ala
blend
croutons
drippings
smear.
CP-8434
3
sp6
Part C x 10 30)
Answer all questions.
16. Explain the equipments used in kitchen and the
safety procedures in handling equipments.
Or
Explain the raw materials such as milk, fish, meat,
tea, coffee and cocoa.
17. Draw and explain the methods of cooking.
Or
Write the classification of soups with examples.
18. Draw and explain the cuts of lamb and fish.
Or
Write the recipe of any two basic gravies.
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