DIPLOMA EXAMINATION, NOVEMBER 2017
Catering and Hotel Administration
BASIC FOOD PRODUCTION
(Upto 2015 Batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. List out the duties of Executive Chef.
2. Write about colour coding of cutting board.
3. What are the characteristics of fats and oils?
4. Define Farinaceous Product.
5. What is Mise-en-place?
6. Name three Basic Rousces and give one example of the
use of each.
Part B x 8 32)
Answer any four questions.
7. Draw and explain a kitchen layout of a large Hotel.
8. List out different Mise-en-place done before cooking.
9. With the help of a neat diagram explain the cuts of fish.
Sub. Code
12
CP-8439
2
WSS
10. Explain
Marinating
Chowder
Simmering
Larding
Bouquet garni.
11. Define Sauce. How will you classify then write three
derivatives of each sauce?
12. What are the different types of basic pastries?
Part C x 10 10)
(Compulsory)
13. You are Training Manager of a 5 star Hotel in Trichy.
The Kitchen staff are very poor in their kitchen and
personal hygiene and safety. How will you train them to
improve the standard of the Kitchen?
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