SUBJECT CODE: BHM111 EXAM DATE: 22.11.2016
FP/ODD/NOV16-17/02/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 1st Semester of 3-year B.Sc. in H&HA
SUBJECT Foundation Course in Food Production I
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Explain the following terms:
Roux Cloute Consommé Liaison
Florentine Chalazae Carotene Garnish
Mirepoix Fond de Cuisine
(10x1=10)
Q.2. Write short notes on (any
Co-operation between kitchen and other departments
Types of Sugar
Uniform and protective clothing required in the kitchen

Q.3. List the duties and responsibilities of the Executive Chef.
Draw the modern staffing of the Food Production Department of a large
hotel.

Q.4. Name the Mother Sauces. Write the recipe of 1 ltr. of Béchamel sauce.
OR
Define and classify soups. Write the recipe of 1 ltr. of Consommé Brunoise.

Q.5. What behaviour and attitude are required to work in the kitchen. List the hygiene
standards expected from the kitchen staff.

Q.6. Define stocks. Write the recipe of 1 ltr. of White Chicken/Veg. stock.

Q.7. What are pigments? Classify vegetables in detail.

OR
Define salads. What are different parts of a salad? Discuss various types of
salad dressing.

SUBJECT CODE: BHM111 EXAM DATE: 22.11.2016
FP/ODD/NOV16-17/02/NC Page 2 of 2
Q.8. What is cooking? With the help of a diagram, classify wet and dry methods of
cooking. Discuss any two methods in detail.

OR
What are aims and objectives of cooking? Discuss the various techniques used in
pre-preparation.

Q.9. What are thickening agents? Write in detail about the different types of thickening
agents used in sauces.

Q.10. Match the following:
Carotene Cauliflower
Consommé Pork fat
Lyonnaise Top heat
Aubergine Fried egg
Lard Carrot
Beurre Butter
Broiling Clarified soup
Pommes (viii) Brinjal
Flavons Apple
Sunny side up Onion
(10x1=10)