Total No. of Questions—5] [Total No. of Printed Pages—2
Seat
No. [5372]-31
B.Sc. (Hospitality Studies) (III Sem.) EXAMINATION, 2018
301 QUANTITY FOOD PRODUCTION
(2008 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Solve any four questions.
(ii All questions carry equal marks.
1. Solve any two of the following
Draw a neat diagram showing cuts of lamb and its dissection.
Explain Essential and Optional ingredients used in cake making.
Give five important factors effecting tenderness of meat.
2. Solve any two of the following
Classify fish with two examples of each.
State and explain different types of forcemeat.
Explain any five faults seen in cake making with suggested
remedies.
3. Solve any two of the following
State the points to be considered for quantity cooking and
plan a menu for a day including breakfast, lunch and dinner
course) for a company having 500 workers.
[5372]-31 2
Explain various points to be born in mind while purchasing
poultry.
Differentiate between crustaceans and mollases.
4. Solve any two of the following
Explain the following terms (any five)
Baker's percentage
Bologna
Larding
Chatean Briand
Casing
Shank
Trussing
Explain types and uses of Chand-Froid sauces.
Give physical and chemical composition of meat.
5. Solve any two of the following
State various rules and guidelines to be followed while backing.
Explain the principles of arranging cold meat platter.
Explain Duties and Responsibilities of Larder Chef.