Exam Details
| Subject | basic culinary preparation | |
| Paper | ||
| Exam / Course | b.h.m. | |
| Department | ||
| Organization | Acharya Nagarjuna University, Centre for Distance Education | |
| Position | ||
| Exam Date | May, 2018 | |
| City, State | andhra pradesh, |
Question Paper
Total No. of Questions 10] [Total No. of Pages 1
B.H.M. DEGREE EXAMINATION, MAY 2018
(Examination at the end of First Year)
First Year
Basic Culinary Preparation
Time 3 Hours Maximum Marks 70
Answer any Five questions.
All questions carry equal marks
Q1) What is cookery? Explain the evolution, aims and objectives of cooking.
Q2) What are the duties of kitchen staff
Q3) What are the kinds of pulses?
Q4) Explain milk and milk products.
Q5) Discuss the classification of mother sauces with five derivatives.
Q6) What is the effect of temperature and explain different temperatures used in bakery for
different products?
Q7) Discuss the role of egg, fat and cleaning agents in bakery products.
Q8) Explain the types of fat.
Q9) Describe the cleaning and maintenance areas in a kitchen.
Q10) What are the different types of meat?
B.H.M. DEGREE EXAMINATION, MAY 2018
(Examination at the end of First Year)
First Year
Basic Culinary Preparation
Time 3 Hours Maximum Marks 70
Answer any Five questions.
All questions carry equal marks
Q1) What is cookery? Explain the evolution, aims and objectives of cooking.
Q2) What are the duties of kitchen staff
Q3) What are the kinds of pulses?
Q4) Explain milk and milk products.
Q5) Discuss the classification of mother sauces with five derivatives.
Q6) What is the effect of temperature and explain different temperatures used in bakery for
different products?
Q7) Discuss the role of egg, fat and cleaning agents in bakery products.
Q8) Explain the types of fat.
Q9) Describe the cleaning and maintenance areas in a kitchen.
Q10) What are the different types of meat?
Other Question Papers
Subjects
- (i)-english paper – ii (part – i)
- accommodation operations
- accounting & finance for hotel management (part – ii)
- basic culinary preparation
- basic food & beverage service (part – ii)
- communication & soft skills
- english (paper – i)
- food & beverage management
- front office procedure
- hotel engineering & maintenance
- hotel law & hrm (part - ii)
- housekeeping management
- information technology for hotel management
- nutrition & food service
- quantity & advanced culinary preparation
- specialized food & beverage service