Exam Details
| Subject | principles of quantity food production | |
| Paper | ||
| Exam / Course | b.sc. (hospitality studies) | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
Total No. of Questions—4] [Total No. of Printed Pages—3
Seat
No. [5320]-101
B.Sc. (Hospitality Studies) (Second Year) Sem.)
EXAMINATION, 2018
HS-201 PRINCIPLES OF QUANTITY FOOD PRODUCTION
(2016 PATTERN)
Time Two Hours Maximum Marks 40
N.B. All questions carry equal marks.
1. Explain the following terms (any ten)
Baking Blind
Gushtaba
Sandesh
Bain-Marie
Gluten
Zarda
Lucchi
Do Peaza
Zest
Gelatin
Batter
Beating
[5320]-101 2
2. Solve (any two)
Draw a neat chart showing different pastries with an
example.
Explain the following methods of cake making
Sugar Batter Method
Boiled Method
Define industrial catering and plan a day's lunch menu for
the same.
3. Solve (any two)
Name and explain any four types of cookies.
What are the factors taken into consideration while menu
planning
Explain the regional speciality, ingredients and plan a festive
menu for the following cuisines (any one)
Goa
Maharashtra
Kerala
4. Solve (any two)
What precuations to be taken while planning menu for
hospital catering
Write importance of volume forecasting.
List and explain any two ingredients used in icings.
Write a note on Indian Gravies.
[5320]-101 3 P.T.O.
Explain the standardizing of recipes and portion sizes.
Write merits and limitations of volume forescasting.
Or
Explain the following
fault in fruit cake.
Insufficient volume in puff pastry after baking.
Name four sweets from Punjab.
Enlist the functions of icing.
Blisters in short crust pastry.
Seat
No. [5320]-101
B.Sc. (Hospitality Studies) (Second Year) Sem.)
EXAMINATION, 2018
HS-201 PRINCIPLES OF QUANTITY FOOD PRODUCTION
(2016 PATTERN)
Time Two Hours Maximum Marks 40
N.B. All questions carry equal marks.
1. Explain the following terms (any ten)
Baking Blind
Gushtaba
Sandesh
Bain-Marie
Gluten
Zarda
Lucchi
Do Peaza
Zest
Gelatin
Batter
Beating
[5320]-101 2
2. Solve (any two)
Draw a neat chart showing different pastries with an
example.
Explain the following methods of cake making
Sugar Batter Method
Boiled Method
Define industrial catering and plan a day's lunch menu for
the same.
3. Solve (any two)
Name and explain any four types of cookies.
What are the factors taken into consideration while menu
planning
Explain the regional speciality, ingredients and plan a festive
menu for the following cuisines (any one)
Goa
Maharashtra
Kerala
4. Solve (any two)
What precuations to be taken while planning menu for
hospital catering
Write importance of volume forecasting.
List and explain any two ingredients used in icings.
Write a note on Indian Gravies.
[5320]-101 3 P.T.O.
Explain the standardizing of recipes and portion sizes.
Write merits and limitations of volume forescasting.
Or
Explain the following
fault in fruit cake.
Insufficient volume in puff pastry after baking.
Name four sweets from Punjab.
Enlist the functions of icing.
Blisters in short crust pastry.
Other Question Papers
Subjects
- accommodation operations-ii
- accommodation services
- accommodation techniques
- advanced food production
- advanced food services andmanagement
- basic food production
- basic principles of accounting
- basic rooms division
- beverage service methodology
- beverage services
- catering science-ii
- catering science–i
- communication fundamentals (skills)
- communication skills-ii
- communication skills(english/french)
- computer fundamentals
- entrepreneurship development
- food and beverage operations
- food and beverage service
- food and beverage services and management
- food production principles
- food science
- fundamentals of food and beverage service methodology
- fundamentals of food production principles
- hotel accounting
- hotel engineering
- hotel related law
- human resource management
- information systems
- marketing management
- principles of management
- principles of nutrition
- principles of quantity food production
- quantity food production
- rooms division services
- rooms division techniques
- specialised accommodation management
- specialized food production
- the science of hotel engineering
- total quality management
- tourism operations
- travel and tourism