EXAM DATE: 02.05.2016
CODE: COOKERY/01/MAY/16/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2015-2016
COURSE Diploma in Food Production
SUBJECT Cookery
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Briefly explain the following (any five):
Roux Braising Yeast
Aspic Mirepoix Au Gratin
Basting

Q.2. Give two examples of the following:
Continental vegetables Continental herbs
Raising agents Indian sweets
Indian snacks

Q.3. Explain different types of pastry in brief.
OR
Enlist essential ingredients for bread making alongwith their role in bread production.

Q.4. Give uses of stock and write a recipe for 1 ltr. chicken stock.
OR
Draw classification chart of soups and give atleast two examples of each.

Q.5. Draw kitchen organisation chart of a five star hotel and discuss the duties of "Chef de partie".
OR
Draw a neat layout of the main kitchen of a large hotel.

EXAM DATE: 02.05.2016
CODE: COOKERY/01/MAY/16/NC Page 2 of 2
Q.6. Write short notes on any two:
Kitchen stewarding Portion control
À la carte Aims and objectives of cooking

Q.7. Classify cooking methods. Explain roasting and its use in cookery.
OR
Classify vegetables with two examples of each.

Q.8. Classify sauces with examples and list their importance.
OR
Explain various ways of cooking eggs with suitable examples.

Q.9. Match the following:
Mulligatawny Poulet
Dubarry Cheese
Tartare Cream of tomato soup
Chicken Herbs
Parmesan Mayonnaise
Hilsa Indian
Gluten Protein
Pasta (viii) Cauliflower
Croutons Fish
Thyme Italy
(10x1=10)
Q.10. State True or False:
Consommé is a thick clarified soup.
Yeast is a biological raising agent.
Mozzarella is an Italian cheese.
Chef Tournant is a relief cook.
Demi-glaze is a derivative of white sauce.
Tronçon is a cut of flat fish.
Metal containers can be used in microwave.
Poaching temperature is 100ºC.
Roast leg of lamb is served with mint sauce.
Chlorophyll is present in green vegetable.
(10x1=10)