CRAFT CERTIFICATE COURSE IN FOOD
PRODUCTION EXAMINATION, NOVEMBER 2017
FOOD PRODUCTION
(Upto 2015 batch)
Time 3 Hours Maximum 100 Marks
Part A x 8 40)
Answer any five questions.
1. Write the aims and objectives of cooking food.
2. Define texture.
3. Write a short notes for weighing and mashering.
4. Define Roux.
5. Write a selection points of egg.
6. Write any five cake faults and remedies.
7. How will you make Mayonnaise sauce for 4 portion?
8. Write a different types of Pastrys.
Part B 15 60)
Answer any four questions.
9. Explain Pre preparation of ingredients.
10. Soup Explain.
Sub. Code
11
CP-8402
2
Ws 4
11. Define Mother sauces and explain with any two
derivatives.
12. Explain Menu planning.
13. Write the preparation method of connsomme.
14. Write briefly about stright dough method of bread
making.
15. Explain the steps of bread making.
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