SUBJECT CODE: BHM371 EXAM DATE: 11.05.2016
CODE: FPM-V/04/MAY/15/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 6th Semester of 3-year B.Sc. in H&HA Specialisation
SUBJECT Food Production Management V
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. What are the influences and specialities of Lebanese Cuisine? Give important
equipment used in this cuisine.
OR
What is Oriental cuisine and explain the food specialities of the countries from this
region?

Q.2. Explain in detail (any
Caviar Sushi Salmon Angus beef

Q.3. Explain the different types and methods in making Sushi.

Q.4. What are the modern concepts in plate presentation?
OR
Give in detail the role of garnishes in plate presentation. What are unconventional
garnishes?

Q.5. What is the difference between vegetarian cuisine and vegan cuisine? List some
of the special vegan food.
OR
List the rules and regulations followed in preparing and consuming Kosher food.

Q.6. What is food photography and food styling? What are the openings for food
professionals in these industries?

SUBJECT CODE: BHM371 EXAM DATE: 11.05.2015
CODE: FPM-V/04/MAY/15/NC Page 2 of 2
Q.7. Write short notes on the following (any
Sumac
Kibbeh
Tabbouleh
Bami Goring
Kimchi
Sashimi
Gari
Gumbo
Tagine
Couscous
Halloumi
Labneh
(10x1=10)
Q.8. What are the qualities required by a chef to be a successful entrepreneur?
OR
List the problems faced by a new entrepreneur.

Q.9. As a Chef, give the ways and means to control food cost and to recycle food.

Q.10. What is organic food? Give its advantages. How do you use it as an "USP"?