Exam Details
| Subject | quantity food production | |
| Paper | ||
| Exam / Course | diploma in catering and hotel administration | |
| Department | ||
| Organization | alagappa university | |
| Position | ||
| Exam Date | November, 2017 | |
| City, State | tamil nadu, karaikudi |
Question Paper
DIPLOMA EXAMINATION, NOVEMBER 2017.
Catering and Hotel Administration
QUANTITY FOOD PRODUCTION
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. What is the role of kitchen in star hotel?
2. List out different basic gravies used in kitchen.
3. What are the different types of thickening agents?
4. List out the uses of vegetable cutter and meat minur.
5. What is rechauffe?
6. Explain about cyclic menu.
Part B x 8 32)
Answer any four questions.
7. Explain about Mohalai cuisine.
8. List out the advantages and disadvantages of
Potato peeler
Wet grinder.
High pressure rangers
Steam boilers.
Sub. Code
21
CP-8443
2
WS 20
9. What are the parameters for quantity food production?
10. List out the control cycle and explain in detail.
11. Explain about parstock and bin card.
12. What are the principles of planning a menu?
Part C x 10 10)
Compulsory.
13. List out and explain the different garnishes used in
Indian Food.
——————————
Catering and Hotel Administration
QUANTITY FOOD PRODUCTION
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. What is the role of kitchen in star hotel?
2. List out different basic gravies used in kitchen.
3. What are the different types of thickening agents?
4. List out the uses of vegetable cutter and meat minur.
5. What is rechauffe?
6. Explain about cyclic menu.
Part B x 8 32)
Answer any four questions.
7. Explain about Mohalai cuisine.
8. List out the advantages and disadvantages of
Potato peeler
Wet grinder.
High pressure rangers
Steam boilers.
Sub. Code
21
CP-8443
2
WS 20
9. What are the parameters for quantity food production?
10. List out the control cycle and explain in detail.
11. Explain about parstock and bin card.
12. What are the principles of planning a menu?
Part C x 10 10)
Compulsory.
13. List out and explain the different garnishes used in
Indian Food.
——————————
Other Question Papers
Subjects
- accommodation operation
- advanced food production
- basic accommodation operation
- basic accommodation operations
- basic food production
- basic food service
- basic front office operation
- basic room division operation
- basic system operation
- beverage service
- computer applications
- culinary arts and techniques
- food and beverage service management
- hospitality law
- principles of accountancy
- principles of management
- quantity food production
- room division management
- room division operation
- travel and tourism