Exam Details
| Subject | food production management - iii | |
| Paper | ||
| Exam / Course | b.sc. in hospitality and hotel administration - specialization | |
| Department | ||
| Organization | National Council For Hotel Management And Catering Technology | |
| Position | ||
| Exam Date | 2016 | |
| City, State | uttar pradesh, noida |
Question Paper
SUBJECT CODE: BHM321 EXAM DATE: 17.11.2016
FPMIII/NOV/ODD/14-15/01 Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 5th Semester of 3-year B.Sc.in H&HA (Specialisation)
SUBJECT Food Production Management III
TIME ALLOWED 03 Hours MAX. MARKS: 100
(Marks allotted to each question are given in brackets)
Q.1. What technical features determine selection of modern kitchen equipment? Give
uses and specification for (any
Induction plate Convection oven Steamer
Microwave oven
2 ½
OR
Identify the major and minor equipment required for a 180 cover Indian cuisine
restaurant serving all three meals.
Q.2. Mediterranean cuisine is very distinct in the world because of the spices and
condiments that are available in the region. Explain in detail ten condiments and
spices with their use in the cuisine.
OR
Compare and contrast between Mediterranean and Latin American cuisine, spice
condiments and their uses.
Q.3. Dum cooked items have a special place in the Indian cuisine. Why is it so? Plan a
wedding menu with maximum Dum cuisine items in it with brief description of each.
OR
Explain the following:
Zamin Doz Seeni Mahi Tawa
Ittr Dum Dena
Q.4. How is tandoor constructed? What are the various types of tandoors? How is a
new tandoor tempered/seasoned?
½ 2 ½
SUBJECT CODE: BHM321 EXAM DATE: 17.11.2014
FPMIII/NOV/ODD/14-15/01 Page 2 of 2
Q.5. Explain how the Maharashtrians celebrate the Ganesh festival with the speciality
items that are prepared for the occasion.
Q.6 List and describe five speciality food items of the following festivals:
Diwali Durga Puja Onam Parsi New Year
(4x 2 ½
Q.7. Explain the speciality preserving technique in detail with examples for the following
(any
Freezing Canning Curing Brining
Q.8. Elucidate the role of HACCP in Food Production.
Q.9. Write short notes on (any five):
Haris Galangal Mexican spice
Sassafras Annatto Nori sheet
Q.10. Match the following:
Ven Pongal Kerala
Pesaruttu West Bengal
Bisi Bele Bath Tamil Nadu
Jalebi Bihar
Puttu Andhra Pradesh
Poha Gujarat
Kachodi Punjab
Luchi (viii) Rajasthan
Farsan Maharashtra
Litti Karnataka
(10x1=10)
FPMIII/NOV/ODD/14-15/01 Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 5th Semester of 3-year B.Sc.in H&HA (Specialisation)
SUBJECT Food Production Management III
TIME ALLOWED 03 Hours MAX. MARKS: 100
(Marks allotted to each question are given in brackets)
Q.1. What technical features determine selection of modern kitchen equipment? Give
uses and specification for (any
Induction plate Convection oven Steamer
Microwave oven
2 ½
OR
Identify the major and minor equipment required for a 180 cover Indian cuisine
restaurant serving all three meals.
Q.2. Mediterranean cuisine is very distinct in the world because of the spices and
condiments that are available in the region. Explain in detail ten condiments and
spices with their use in the cuisine.
OR
Compare and contrast between Mediterranean and Latin American cuisine, spice
condiments and their uses.
Q.3. Dum cooked items have a special place in the Indian cuisine. Why is it so? Plan a
wedding menu with maximum Dum cuisine items in it with brief description of each.
OR
Explain the following:
Zamin Doz Seeni Mahi Tawa
Ittr Dum Dena
Q.4. How is tandoor constructed? What are the various types of tandoors? How is a
new tandoor tempered/seasoned?
½ 2 ½
SUBJECT CODE: BHM321 EXAM DATE: 17.11.2014
FPMIII/NOV/ODD/14-15/01 Page 2 of 2
Q.5. Explain how the Maharashtrians celebrate the Ganesh festival with the speciality
items that are prepared for the occasion.
Q.6 List and describe five speciality food items of the following festivals:
Diwali Durga Puja Onam Parsi New Year
(4x 2 ½
Q.7. Explain the speciality preserving technique in detail with examples for the following
(any
Freezing Canning Curing Brining
Q.8. Elucidate the role of HACCP in Food Production.
Q.9. Write short notes on (any five):
Haris Galangal Mexican spice
Sassafras Annatto Nori sheet
Q.10. Match the following:
Ven Pongal Kerala
Pesaruttu West Bengal
Bisi Bele Bath Tamil Nadu
Jalebi Bihar
Puttu Andhra Pradesh
Poha Gujarat
Kachodi Punjab
Luchi (viii) Rajasthan
Farsan Maharashtra
Litti Karnataka
(10x1=10)
Other Question Papers
Subjects
- accommodation management - i
- accommodation management - ii
- accommodation management - iii
- accommodation management - iv
- accommodation management - v
- accommodation management - vi
- business economics
- business ethics & law
- entrepreneurship
- facility planning
- financial management
- food & beverage management - i
- food & beverage management - ii
- food & beverage management - iii
- food & beverage management - iv
- food & beverage management - v
- food & beverage management - vi
- food production management - i
- food production management - ii
- food production management - iii
- food production management - iv
- food production management - v
- food production management - vi
- human resource (m&d)
- sales & marketing
- strategic management