Total No. of Questions—7] [Total No. of Printed Pages—3
Seat
No. [5320]-11
B.Sc. (Hospitality Studies) (First Year) EXAMINATION, 2018
HS-101 FUNDAMENTALS OF FOOD PRODUCTION
PRINCIPLES
(2016 PATTERN)
Time Three Hours Maximum Marks 80
N.B. Question No. 1 is compulsory.
(ii Attempt any 5 questions from Question Nos. 2 to 7.
(iii Draw neat diagrams wherever necessary.
1. Explain the following terms (any ten)
Stock
(ii Consomme
(iii Batonnette
Cloves
First-Aid
Simmering
(vii Wedges
(viii Hydrogenated fat
P.T.O.
[5320]-11 2
Poaching
Roasting
Garnishes
(xii Roux
Explain the following preparation terms (any five)
Peeling
(ii Grinding
(iii Marination
Pureeing
Blending
Beating.
Match the following
Vegetable cut — Quail
(ii Cut of fish — Semolina
(iii Egg — Darne
Egg yolk — Julienne
Wheat — Mayonnaise.
2. Make a classification chart of soups.
List any 4 types of milk available in market.
Write short notes on any two types of food texture.
[5320]-11 3 P.T.O.
3. Differentiate between herbs and spices.
List reasons for cooking of food.
Write short note on Boiling.
4. Explain the features of Indian food preparations.
Differentiate between
Sauteing — Deep frying
(ii Direct steaming — Indireect steaming
5. Write a recipe for making 1 ltr. mayonnaise.
List 10 electrical equipments used in kitchen.
Draw a classical brigade for a 3-Star Hotel.
6. Explain Radiation as a process of heat transfer.
What points to be followed under personal hygiene in
kitchen
Write short note on food pigments.
7. List and explain thickening agents for food.
What are the factors which influence food habits