Exam Details
| Subject | basic 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—5] [Total No. of Printed Pages—2
Seat
No. [5372]-11
B.Sc. (Hospitality Studies) Sem.) EXAMINATION, 2018
101 BASIC FOOD PRODUCTION
(2008 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Q. 1 is compulsory.
(ii Solve any three questions from the remaining.
1. Explain the following terms (any ten)
Mashing
Marination
Blanching
Kneading
Grating
Julvennes
Brunoise
Rubbing in
Folding
Deboning
Lard
Suet
[5372]-11 2
2. Write any three advantages and disadvantages each of
Aluminium as a metal used for cooking equipment.[3]
(ii What are sweetners
Draw classical kitchen brigade of three star hotel.
(ii Write any four fuels used for cooking food.
3. What are the hygiene and safe practices in handling food
(ii List different milk products available in the market.
Why is first-aid important in accidents How can fire
be prevented
(ii Name the colour pigments found in brinjal and carrots.
4. Explain the composition of wheat.
Classify vegetables and give two examples of each.
Enlist two spices and two herbs used in Indian cooking.
5. What is hydrogenation of fat List and explain different types
of fat used in kitchen.
Give two examples of each
Canned fruit
(ii Stone fruits
Draw the structure of egg. Write different functions of egg
in cooking.
Seat
No. [5372]-11
B.Sc. (Hospitality Studies) Sem.) EXAMINATION, 2018
101 BASIC FOOD PRODUCTION
(2008 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Q. 1 is compulsory.
(ii Solve any three questions from the remaining.
1. Explain the following terms (any ten)
Mashing
Marination
Blanching
Kneading
Grating
Julvennes
Brunoise
Rubbing in
Folding
Deboning
Lard
Suet
[5372]-11 2
2. Write any three advantages and disadvantages each of
Aluminium as a metal used for cooking equipment.[3]
(ii What are sweetners
Draw classical kitchen brigade of three star hotel.
(ii Write any four fuels used for cooking food.
3. What are the hygiene and safe practices in handling food
(ii List different milk products available in the market.
Why is first-aid important in accidents How can fire
be prevented
(ii Name the colour pigments found in brinjal and carrots.
4. Explain the composition of wheat.
Classify vegetables and give two examples of each.
Enlist two spices and two herbs used in Indian cooking.
5. What is hydrogenation of fat List and explain different types
of fat used in kitchen.
Give two examples of each
Canned fruit
(ii Stone fruits
Draw the structure of egg. Write different functions of egg
in cooking.
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