Exam Details
| Subject | food production theory | |
| Paper | ||
| Exam / Course | diploma in food production | |
| Department | ||
| Organization | acharya nagarjuna university-distance education | |
| Position | ||
| Exam Date | May, 2018 | |
| City, State | new delhi, new delhi |
Question Paper
Total No. of Questions 10] [Total No. of Pages 01
DIPLOMA DEGREE EXAMINATION, MAY 2018
FOOD PRODUCTION
Food Production Theory
Time 3 Hours Maximum Marks :70
Answer any five of the following questions.
Each question carries 14 marks.
× 14 70)
Q1) Write the need and importance of catering industry. What are the problems
encountered in catering industry.
Q2) What are the basic ingredients of bread and cake? Explain the methods of mixing
ingredients in the preparation of bakery products.
Q3) Write the methods of cooking of foods by boiling, grilling and frying.
Q4) Explain the cuts of chicken and methods of cooking chicken by various procedures.
Q5) Write the principles and applications of menu planning.
Q6) Explain the classification and cooking of various types of soups by giving
examples.
Q7) Describe the classification and cooking of vegetable items.
Q8) Explain the functions of ingredients used in cakes and breads. How do you test the
quality of breads?
Q9) Write the methods of making cakes by sugar butter method and the composition
of ingredients used.
Q10) What are sauces? Give examples write the cooking of various types of sauces.
DIPLOMA DEGREE EXAMINATION, MAY 2018
FOOD PRODUCTION
Food Production Theory
Time 3 Hours Maximum Marks :70
Answer any five of the following questions.
Each question carries 14 marks.
× 14 70)
Q1) Write the need and importance of catering industry. What are the problems
encountered in catering industry.
Q2) What are the basic ingredients of bread and cake? Explain the methods of mixing
ingredients in the preparation of bakery products.
Q3) Write the methods of cooking of foods by boiling, grilling and frying.
Q4) Explain the cuts of chicken and methods of cooking chicken by various procedures.
Q5) Write the principles and applications of menu planning.
Q6) Explain the classification and cooking of various types of soups by giving
examples.
Q7) Describe the classification and cooking of vegetable items.
Q8) Explain the functions of ingredients used in cakes and breads. How do you test the
quality of breads?
Q9) Write the methods of making cakes by sugar butter method and the composition
of ingredients used.
Q10) What are sauces? Give examples write the cooking of various types of sauces.