Exam Details
| Subject | advanced 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]-61
B.Sc. (Hospitality Studies) (Semester VI) EXAMINATION, 2018
ADVANCED FOOD PRODUCTION
(2008 Pattern)
Time 2 Hours Maximum Marks 40
N.B. Question No. 1 is compulsory.
(ii Attempt any 3 out of rest.
1. Explain the following terms (any ten)
Zafaglione
Kosher style
Blinis
A la grecque
Arroz
Calamares
Chorizo
Amaretto
Bruschetta
Calzone
Crostata
Rajbhog
2. Plan a five course spanish menu with one line explanation
for each.
Write the process of making Pati.
P.T.O.
[5372]-61 2
3. Discuss the basic principles of kitchen layout and
planning.
List any two ingredients from the following category used in
Italian cuisine only
Cheese
(ii Herb
(iii Pasta
Exotic vegetable
Oil
4. Write short notes on
Hot pudding
(ii Indian speciality desserts.
Explain the manufacturing process of chocolate.
5. List any five equipments found in kitchen stewarding dept and
explain then in brief.
Explain any two types of garbage disposal methods.
Seat
No. [5372]-61
B.Sc. (Hospitality Studies) (Semester VI) EXAMINATION, 2018
ADVANCED FOOD PRODUCTION
(2008 Pattern)
Time 2 Hours Maximum Marks 40
N.B. Question No. 1 is compulsory.
(ii Attempt any 3 out of rest.
1. Explain the following terms (any ten)
Zafaglione
Kosher style
Blinis
A la grecque
Arroz
Calamares
Chorizo
Amaretto
Bruschetta
Calzone
Crostata
Rajbhog
2. Plan a five course spanish menu with one line explanation
for each.
Write the process of making Pati.
P.T.O.
[5372]-61 2
3. Discuss the basic principles of kitchen layout and
planning.
List any two ingredients from the following category used in
Italian cuisine only
Cheese
(ii Herb
(iii Pasta
Exotic vegetable
Oil
4. Write short notes on
Hot pudding
(ii Indian speciality desserts.
Explain the manufacturing process of chocolate.
5. List any five equipments found in kitchen stewarding dept and
explain then in brief.
Explain any two types of garbage disposal methods.
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