SUBJECT CODE: CFPP11 EXAM DATE: 21.11.2016
COOK/NOV/ODD/16-17/02/NC Page 1 of 1
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 1st Semester of Craftsmanship Certificate Course in
Food Production Patisserie
SUBJECT Cookery Larder Theory I
TIME ALLOWED 02 Hours MAX. MARKS: 50

(Marks allotted to each question are given in brackets)

Q.1. What are the points to be kept in mind while selecting fish?

Q.2. What are the duties and responsibilities of the Chef de Partie?

Q.3. Briefly explain the following methods of cooking:
Roasting Braising
½ 2 ½
Q.4. Define stocks. What are the necessary precautions for preparing stocks?
OR
What are the aims and objectives of cooking?

Q.5. Draw the structure of an egg and write about the uses of eggs in cookery and
bakery.

Q.6 What are the parts of a salad? Write a short note on salad dressings.

Q.7. Briefly explain the following terms (any five):
Roux Garnish Fast food items
Re-heating of food Cuts of vegetables Leavening agents

Q.8. With the help of a diagram, explain the organisation of the Food Production
Department of a 3-star hotel.