Total No. of Questions—5] [Total No. of Printed Pages—2
Seat
No. [5372]-21
B.Sc. (Hospitality Studies) (Semester II) EXAMINATION, 2018
FOOD PRODUCTION PRINCIPLES
(2008 Pattern)
Time 2 Hours Maximum Marks 40
N.B. Attempt any four of the following questions.
(ii All questions carry equal marks.
1. Explain the following terms (any ten)
Encasserole
Pressure frying
Magnetron
Glaze
Thousand Island
Gumbo
Mouthfeel
Flying ferment
Bread mold
Poeling
De glaze
Gazpacho
2. Attempt any five of the following
Write down any four advantages of microwave cooking.
What is the temperature requirement for boiling and
poaching
P.T.O.
[5372]-21 2
List any four proprietary sauces used in the kitchen.
State any four garnishes of consomme.
List four heavy duty equipments used in Bakery.
Define yeast dough. Name two types of rich dough.
Name any four sundry materials used in Bakery.
3. Discuss the role of raising agents in bakery.
Write down the general rules for frying.
List any four uses of stocks in cookery.
4. Describe the different methods in breadmaking.
Classify mother sauces with two derivatives each.
5. Define Roasting. Explain the different types of roasting.
Name any f ive national soups with the country of
origin.