SUBJECT CODE: BHM272 EXAM DATE: 12.05.2016
CODE: FPM-II/01/MAY/15/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 4th Semester of 3-year B.Sc. in H&HA Specialisation
SUBJECT Food Production Management II
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Draw the layout of bakery and confectionery departments of a 5-star hotel and
explain in detail.
OR
Give the list of small and heavy equipment used in bakery and give uses of each.

Q.2. What are the essential ingredients found in a bakery and a confectionery. Give
uses of each.

Q.3. Give in detail the different breads of France and explain its speciality.
OR
Name three different breads of ten different countries.

Q.4. What are the edible additives and preservatives used in bakery confectionery?

Q.5. Give in detail the basic types of pastry and three derivatives of each.

Q.6. Differentiate between (any
Marzipan and fondant
Dinner rolls and quick breads.
Choux pastry and puff pastry

SUBJECT CODE: BHM272 EXAM DATE: 12.05.2015
CODE: FPM-II/01/MAY/15/NC Page 2 of 2
Q.7. What is leavening agent? Give different types of leavening agents.
OR
Define meringue and give the different types of meringue.

Q.8. Explain in detail the steps involved in bread making.

Q.9. Write short notes (any
Artisan bread Bakers scale Scaling
Pastillage Pâte brisée Paris-Brest
Beignets Baumkuchen Linzer torte
Pretzels Bagel Crème anglaise
(10x1=10)
Q.10. Match the following (International breads):
Britain Pumpernickel
France Blini
Italy Empanadas
German Johnycake
Russian Baguette
Greek Corn bread
Jewish Pita
American (viii) Matzo
Caribbean Grissini
Spain Crumpets
(10x1=10)