Exam Details
| Subject | specialized 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]-51
B.Sc. (Hospitality Studies) Sem.) EXAMINATION, 2018
501 SPECIALIZED FOOD PRODUCTION
(2008 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Solve any four questions.
(ii Assume suitable data.
(iii Figures to the right indicate full marks.
1. Explain preparation method of mousse.
Write any four principles of sandwich making.
What points should be considered while preparing plated
service
2. Write the responsibilities of Larder Chef.
What are the different types of kings
Explain four examples of hot appetizers.
3. Write short notes on
Larder Control
(ii Precautions to be taken while preparing sandwiches.
What are cookies Briefly explain mixing methods of
cookies.
[5372]-51 2
4. Write six faults and causes of puff pastry.
List any four salient features of Nouvelle cuisine.
Explain compound salad in brief.
5. Explain the following culinary terms (any ten)
Mortadella
(ii Focaccia
(iii Tofu
Bistro
Panettone
Au sec
(vii Sear
(viii Bouquetierre
Sweat
Degloze
Smother
(xii Bloom.
Seat
No. [5372]-51
B.Sc. (Hospitality Studies) Sem.) EXAMINATION, 2018
501 SPECIALIZED FOOD PRODUCTION
(2008 PATTERN)
Time Two Hours Maximum Marks 40
N.B. Solve any four questions.
(ii Assume suitable data.
(iii Figures to the right indicate full marks.
1. Explain preparation method of mousse.
Write any four principles of sandwich making.
What points should be considered while preparing plated
service
2. Write the responsibilities of Larder Chef.
What are the different types of kings
Explain four examples of hot appetizers.
3. Write short notes on
Larder Control
(ii Precautions to be taken while preparing sandwiches.
What are cookies Briefly explain mixing methods of
cookies.
[5372]-51 2
4. Write six faults and causes of puff pastry.
List any four salient features of Nouvelle cuisine.
Explain compound salad in brief.
5. Explain the following culinary terms (any ten)
Mortadella
(ii Focaccia
(iii Tofu
Bistro
Panettone
Au sec
(vii Sear
(viii Bouquetierre
Sweat
Degloze
Smother
(xii Bloom.
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