Exam Details
| Subject | food production and pattisserie | |
| Paper | ||
| Exam / Course | m.b.a.hotel management and catering science | |
| Department | ||
| Organization | alagappa university | |
| Position | ||
| Exam Date | November, 2017 | |
| City, State | tamil nadu, karaikudi |
Question Paper
M.B.A. DEGREE EXAMINATION, NOVEMBER 2017
Hotel Management and Catering Science
FOOD PRODUCTION AND PATTISSERIE
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Define HACCP.
2. What is FSSAI?
3. Give examples for farinaceous products.
4. Give examples of sugar.
5. Define stock.
6. What are salads?
7. Give examples for dishes from Italy.
8. What are sandwiches?
9. What is yeast?
10. What is a gateaux?
Sub. Code
13
CP-8279
2
Ws5
Part B x 5 25)
Answer all questions.
11. Write short notes on different equipments used in
kitchen.
Or
Write down the steps of HACCP.
12. Write short notes on raising agents.
Or
Write short notes on mis-en-place.
13. Write short notes on thicknening agents.
Or
What are salad dressings?
14. Write short notes on cold cuts.
Or
Write down the importance of Mexican cuisine.
15. Write short notes on pastries.
Or
Write down the importance of chocolate
preparation.
CP-8279
3
Ws5
Part C x 10 30)
Answer all questions.
16. Explain the role of executive chef and note his
importance in the hierarchy of Hotel kitchen.
Or
Explain cuts of fish in detail.
17. Define stocks and write down types of stocks.
Or
Classify soups with examples.
18. Explain French cuisine in detail.
Or
Explain types of icings in detail.
————————
Hotel Management and Catering Science
FOOD PRODUCTION AND PATTISSERIE
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Define HACCP.
2. What is FSSAI?
3. Give examples for farinaceous products.
4. Give examples of sugar.
5. Define stock.
6. What are salads?
7. Give examples for dishes from Italy.
8. What are sandwiches?
9. What is yeast?
10. What is a gateaux?
Sub. Code
13
CP-8279
2
Ws5
Part B x 5 25)
Answer all questions.
11. Write short notes on different equipments used in
kitchen.
Or
Write down the steps of HACCP.
12. Write short notes on raising agents.
Or
Write short notes on mis-en-place.
13. Write short notes on thicknening agents.
Or
What are salad dressings?
14. Write short notes on cold cuts.
Or
Write down the importance of Mexican cuisine.
15. Write short notes on pastries.
Or
Write down the importance of chocolate
preparation.
CP-8279
3
Ws5
Part C x 10 30)
Answer all questions.
16. Explain the role of executive chef and note his
importance in the hierarchy of Hotel kitchen.
Or
Explain cuts of fish in detail.
17. Define stocks and write down types of stocks.
Or
Classify soups with examples.
18. Explain French cuisine in detail.
Or
Explain types of icings in detail.
————————
Other Question Papers
Subjects
- accommodation operations
- advanced food and beverage service
- advanced food and beverage service control
- advanced food production and patisserie
- advanced front office operations
- beverage and bar management
- control
- event management
- financial and management accounting
- financial management
- food and beverage service
- food production and pattisserie
- front office operations
- hospitality law
- hospitality project management
- human resource management in hospitality industry
- it skills – e- commerce practical
- it skills – office automation (practical)
- management concepts
- organization behaviour
- research methods in hospitality industry